This Saturday I hosted my largest dinner party yet. We surrounded 22 people around the table for an east coast feast no one would forget!

I wanted this dinner party to feel extra special, as it was the first real one we’ve hosted in our new home. Our interior still isn’t finished yet, but we decided to gather guests outside for the last soiree of summer.

The weather played tricks on us, with rain in the forecast for the entire week leading up to the party. This meant I needed a backup plan. Sadly, we would have gone from a long, seated dinner in the garden to everyone standing inside. It still would have been fun, but much less glamorous.

I had already rented the chairs for the event which weren’t refundable, so I did hope for the best, and to our surprise, the weather was absolutely fabulous!

It always starts with the table.

On Saturday morning, we set the table and that’s where we started!

Triet started first thing on the flower arrangement. We ordered 75 stems of blue hydrangea, which were perfect for our east coast comforts theme. When I think of the East coast, it’s lobster and hydrangea, and that’s exactly what we did.

Since hydrangeas are so temperamental, we kept them in a dark room upstairs and I really, and I mean really, cranked the air conditioning. My sister flew down to help out for this one, and came into my room before bed asking for another duvet (yes, another duvet) because she felt like she was sleeping in a walk in freezer.

Luckily we had another duvet, because no one was touching that thermostat!

Luckily, we still have three folding tables from our farmers’ market days, purchased at Costco nearly a decade ago. We had plywood cut to create a wider, more traditional dining surface, with edges added to keep it securely in place. This gave us enough room to properly set both sides while still leaving space down the centre for hydrangeas, candles, bottles of wine among other things. I’ll share more about this on instagram!

Then to save a buck, we ended up using sheets (yes bed sheets) from Zara Home to use as tablecloths.

We laid down some basic white tablecloths on the bottom for a little extra grip and for a more lush feel to the table, then laid the sheets on top.

It looked absolutely fabulous and honestly cost next to nothing compared to what tablecloths would have been. Now, I could have rented tablecloths also, but sadly our rental options in Vancouver are quite limited.

What I did rent however, were these cute vintage blue rimmed plates, the dessert plates, and chargers. The chairs were also rented!

Imagine I just had 22 gorgeous foldable chairs hidden in my garage for moments like this… maybe one day Triet will let me start collecting ;)

The napkins were gorgeous linen from pottery barn, the candle votives I bought on marketplace, crazily enough the floral vases we had collected over the years, and the candles we had stacks of that we bought from a restaurant supplier last year. The bamboo flatware you may have seen was one of my favourite scores from marketplace which I had bought the week prior to the event!

All in all, the table looked glamorous but didn’t cost a fortune. If you have mature hydrangeas in your garden, you’re even luckier. Hopefully next year mine get nice and big so I don’t have to be scared to clip them!

Oysters, lobster rolls, and everything in between!

Now for the food. Let’s start with the oysters!

We had a couple of friends over for dinner at the beginning of summer, and I did shuck a couple dozen oysters myself. This was the first time I’d ever done it myself, and let’s just say, I wasn’t going to be shucking 150 oysters on the first night I’ve ever hosted 22 for dinner!

We had Ryan from the oyster boys come and set up his oyster bar, which was super charming and felt extra special.

He brought the oysters, all of the accoutrement, and shucked for a couple of hours while my guests were enjoying their caesars and the clam chowder I had made! I’ll be sharing these recipes on their own, but let me tell you this for free the chowder was incredible and the Caesars were perfect!

Then I had my sister gather the troops around the table for their first course, or amuse bouche I was calling it, the jumbo seared scallops over a jammy boozy cherry tomato sauce (recipe was just posted on my ig, and will be on substack next!).

These went down quick and boy were they good.

We served dinner family-style, passing around German potato salad made with cherry vinegar and plenty of herbs. It was incredible, and its acidity helped cut through the richness of the chowder, scallops, and lobster rolls.

We also served sweet corn with Old Bay compound butter. At the last minute, I decided to make my “shortcut” baked beans. They’re made with canned beans and a few extra ingredients to bump them up a notch.

We asked guests to each bring a bottle of their favourite wine to share with the table which was also a fun touch. We had set up the caesar bar, and then another bar inside with beer and other things chilling in an ice bucket to help themselves.

Something sweet? Of course.

After everyone had finished dinner, dessert was obviously served! Individual strawberry shortcake inspired pavlovas with roasted strawberries on the base, topped with a vanilla bean mascarpone whipped cream, and then again topped with fresh berries.

The cake portion was actually a financier batter I had baked in madeleine pans to make them look like shells… and sadly, I can’t take the credit for baking these however they were baked by my pastry chef at my food store!

We ended the night with a table full of laughing faces glowing in candlelight with a great playlist sharing our favourite stories with some of our favourite people. I couldn’t think of a better way to end the summer.

I’d also like to thank you for being here, and for reading. It means the world to me! I hope you stick around because there are plenty more stories to come.

Jesse J. xx

Last month, I launched What’s the Occasion?, my little supper club built around the belief that being around the people you love is occasion enough to celebrate.

Somehow, it created a bit of a buzz around the city. 🥂

Not long after our first dinner, the team at The Vanity Lab asked me to create their very first summer soirée for their network. The brief was wonderfully simple: they wanted it to feel like What’s the Occasion?

The evening took place in founder Natasha’s beautiful West Vancouver garden, with more than 100 guests joining us for cocktails, oysters, canapés, and live music. I wanted it to feel polished but relaxed, glamorous without trying too hard, and generous in all the ways that matter!

But most importantly, I wanted it to feel distinctly local.

Many of the elements that shaped the evening, from the water in our glasses and the cocktails at the bar to the music drifting through the garden, came from people and companies right here in Vancouver. Supporting local became something of a quiet theme throughout the night, and one I think is worth celebrating.

Why local always wins

It’s easy to reach for the biggest, most familiar names when you’re entertaining. They’re convenient, readily available, and rarely require much thought.

But think of how special it is to build a party around people who live, create, and dream in the same city you do.

The care shows up in the details. The money stays closer to home. And, quite honestly, the stories are always better. It’s a win-win-win.

Cocktails by Duchess

If you take one recommendation from this newsletter, my love, let it be this one.

Duchess is a female-founded and owned company here in Vancouver, and their cocktails are genuinely some of the best I’ve tasted.

We served their canned watermelon spritzes, light, refreshing, and dangerously easy to drink, along with signature margaritas, strawberry daiquiris, and watermelon martinis.

The bottled cocktails pack a little more of a punch at 12 percent, and I may have overindulged accordingly hehe. 🍉

Water by Château

Keeping more than 100 guests refreshed all evening is no small task, and Château Water did it beautifully!

Their sparkling water is lovely, and their new still water in cans is incredibly crisp and refreshing. When you can serve Canadian water from a Canadian company at a Canadian summer party, why on earth wouldn’t you?

It’s a small choice, but one that feels especially good to make right now.

Dinner by Bar Bravo

I’d ordinarily love to handle the food myself, but feeding more than 100 people while also designing and hosting the evening was, even by my standards, a little ambitious.

Bar Bravo came to the rescue with beautiful passed canapés and a sensational oyster bar.

An oyster bar instantly brings a sense of abundance to a party. It feels luxurious without being stuffy, gives guests somewhere to gather, and creates a little theatre as everything is shucked to order.

People hovered around it happily all evening, which is always a very good sign.

I loved it so much I may be borrowing the idea for my own soirée this weekend. Why waste a fabulous idea?

Linen by Quince

The Vanity Lab’s signature dusty pink inspired the palette for the evening, but I didn’t want the garden to become overwhelmingly pink.

Instead, we softened it with crisp whites, an unreasonable number of white hydrangeas, and the most beautiful dusty-pink linen shirts, generously provided by Quince for our team. The uniforms looked polished, relaxed, and perfectly at home in the garden!

What your team wears may seem like a small consideration, but it becomes part of the visual language of a party. Done properly, everything feels connected without guests necessarily knowing why.

Music in the garden

Amanda Wood Cook sang throughout the evening, accompanied by her brilliant keyboardist.

Live music changes the entire rhythm of a party. It greets guests as they arrive, fills the pauses between conversations, and creates an atmosphere without demanding everyone’s attention.

Amanda gave the garden exactly the elegant, relaxed hum I wanted. Special but still effortless.

The day of the party

We began setting up around noon: dressing the tables, arranging the bar, slowly building the scene before the first guest arrived.

Triet handled all of the flowers and truly outdid himself.

We ordered 150 stems of white hydrangeas, arranged throughout the garden to soften the dusty pink palette and bring a sense of generosity to the tables. They held up beautifully through the entire day and, if you can believe it, are still looking fabulous in our home.

A party of this size takes an enormous amount of planning. But the real magic happens when all that preparation disappears and the evening simply flows.

Guests should never feel the timeline, the lists, or the small catastrophes quietly resolved behind the scenes. They should only feel that they’ve arrived somewhere beautiful, that a drink is on its way, and that they’re very welcome to stay.

The whole occasion

By the end of the night, everything I’d hoped for had happened.

More than 100 guests filled Natasha’s garden. The weather behaved beautifully. The oysters were shucked, the cocktails flowed, the music carried through the evening, and everyone seemed wonderfully at home.

Flowers, food, cocktails, and music may create the setting, but they’re not the heart of a party.

How people feel is what they’ll remember.

I want every guest to feel warmly welcomed, genuinely cared for, and completely at ease. That’s what I try to create at my own table, and it’s the feeling I wanted to bring to The Vanity Lab.

Filling the evening with local hands, local talent, and companies I genuinely admire made it feel even more personal.

And really, isn’t that the whole occasion?

Kisses!!

JJH

Pssst… keep the inspiration going. Follow me on Instagram or Pinterest.

A Little Tip… If you’re dreaming of an occasion of your own, whether that means welcoming 150 guests into the garden or gathering 10 people around your dining table, I’d be delighted to help you bring it to life. From the first idea to the final glass poured, I can help create an evening that feels entirely your own, one you get to enjoy just as much as your guests do.

I offer private event planning, interior design consultation, styling, lifestyle branding, and art direction. That might mean creating an intimate dinner at home, transforming a room, shaping a personal brand, or preparing a house to be beautifully documented through photography or film.

My approach is full service and deeply personal, from the larger creative vision down to the smallest details that make everything feel considered. Think of it as a full-service creative studio, with a very personal touch.

For private commissions and creative inquiries, write to hello@jonathonhawes.com.

July was another one for What’s the Occasion?, my monthly dinner party series. I’ll keep sharing recipes like this one, along with the prep tips, the behind the scenes tricks, and an honest look at what did and didn’t go to plan. If that’s up your alley, don’t forget to subscribe so it lands right in your inbox.

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Every summer, there comes a point when the tomatoes are so good they deserve something better than to be in a salad.

Makes: 1 cocktail
Prep Time: 5 minutes
Cook Time: None🥂

Ingredients

• 7 Sungold cherry tomatoes, divided

• 2 oz GOOD vodka

• ½ oz blanc vermouth (don’t substitute dry vermouth here, it completely changes the drink)

• ½ oz pepperoncini brine

• ½ oz olive brine

• ½ oz freshly squeezed lemon juice

• Ice

• 1 whole pepperoncini and 1 tomato, for garnish

• A few drops of good olive oil, optional

Putting it Together ….

Pop your martini glass in the freezer for at least five minutes. A properly chilled glass is one of those little things that makes a very big difference.

Add 6 of the tomatoes to a cocktail shaker and muddle until they’re completely broken down and wonderfully juicy.

Pour in the vodka, blanc vermouth, pepperoncini brine, olive brine, and lemon juice. Fill the shaker halfway with ice and shake like you mean it until the outside is ice cold and frosty, about 30 seconds.

Fine strain into your chilled glass. Garnish with the remaining tomato and a pepperoncini on a cocktail pick. Finish with a few drops of olive oil if you’re feeling fabulous. It adds the loveliest silky finish and ties the whole thing together.

A Little Tip… It’s the sort of cocktail I’d hand you the moment you walked through the garden gate while the charcoal heats up and Triet asks, “What’s the occasion?”

The tomatoes. Obviously.

Let me know in the comments if you try this, or what your go-to summer cocktail is when the tomatoes get too good to waste on a salad.

Kisses!!🍅

JJH

Pssst… keep the inspiration going. Follow me on Instagram or Pinterest.

Last month, I launched my new dinner party series called What’s the Occasion? I kicked it off with an absolutely fabulous garden party where I hosted fifteen creatives in my front yard for canapés, cocktails, and great conversation.

Somewhere between then and now, I blinked and it’s August??? Luckily, I knew I wanted my theme for this month to feel extremely comforting, which if you know me, led me directly to the East Coast!

I mean, if that’s torture, chain me to the wall baby!

Perhaps it’s because some of my favourite memories are in the Atlantic, but there’s something about late August that always makes me want to head east! Long walks by the water without any shoes on, seafood for dinner, lots of good wine, candles lit, and a damn good playlist on. Cozy nights with friends who feel like family!

What’s the Occasion? East Coast Comforts Edition

As much as I’d like to tell you that I conveniently have an oceanside home in Lunenberg, salt spray on the windows and all, the reality is that I live in a residential area of Vancouver with a small yard. Very small. The sort of yard you can water almost entirely from one spot (or not if you live in Vancouver 😉)

Most people would see this as a barrier but of course, I see it as a challenge and naturally invited twenty-five people for dinner. 🥂

Let’s just say, it’ll be cozy. But I’m sorry, I just think there’s something so wonderful about squeezing everyone you love around one long table, string lights overhead, opening a few too many bottles of wine, lighting far too many candles and letting the night simply unfold at its own pace.

As always, we start with cocktail hour

Because a party doesn’t begin when people arrive, it begins the moment a glass is placed in their hand, am I right?

Cocktails are one of the most central parts of my dinner parties, the very first impression, the thing that tells your guests it’s time to settle in. I don’t want to serve something expected or if I do, it’s has to be really, really good.

I have a little something in mind for the welcome drink and I’m keeping it to myself for now, mostly because I genuinely can’t decide between two directions.

I’ll be testing cocktails this week, so if you have any recommendations for an east coast inspired cocktail I’m all ears!

The pre-dinner lineup

When I’m writing a menu, I always think to myself: how do I craft the perfect lineup that makes my guests go: oh my god, oh my god, I cannot miss this.

Knowing we’re going for comfort, this has been one of the most fun menus because my mind is literally racing with ideas!

One of my “specialities” is serving dishes that feel very difficult to execute but are actually really easy. As a starter, I’m going to do jumbo seared scallops with a special sauce I’m particularly fond of. Full recipe to come once I’ve perfected it hehe.

I’m also looking at having some professional oyster shucking done by a wonderful local business, because that just feels too glamorous to pass up!

Those scallops are going to go down easy, so next up will be a big pot of my take on clam chowder. It’ll have that gorgeous “fills the whole house with steam and the smell of the sea before anyone’s even taken a spoonful” vibe. I’m already drooling!

And honey, let’s just say, this will absolutely not be low cal. I’m a firm believer that clam chowder needs to be exactly what it should be: as rich as you hope your ex-husband to be.

Now, the amount of cream I plan on using will scare you, but it’ll absolutely be worth it. I’m also thinking of some fun things to serve alongside the soup…

The show stopper

Lobster, obviously. After the chowder, we’re going full lobster roll. Homemade brioche buns, toasted in butter until they’re golden. Alongside them, sweet summer corn dripping in butter and salt, and a German inspired potato salad, tossed in a bright vinaigrette instead of mayo, because everything else is already so rich!

The table is the other thing I haven't landed on

If you’ve been following along on Instagram, you’ve probably seen the inspiration I’ve been collecting. I want it to feel a little East Coast, a little late summer, and once the sun goes down, entirely candlelit, flickering across two dozen faces I love. I’ve been collecting inspiration for weeks. Stripes, either navy or that wonderful red, great linen napkins. Blue and white china stacked at every place setting, blue hydrangeas laid all the way down the table.

I haven’t picked a lane yet. Blue and white feels right for the coast, quiet and timeless.

And then, dessert

If there’s one thing that screams comforting summer dinner party, it’s a strawberry shortcake, in some form. I haven’t decided exactly what that looks like yet. Individual, plated, delicate. Or, individual strawberry shortcake pavlovas? All I know for certain is it starts with good strawberries, macerated and a little jammy, good cream whipped soft, and some sort of cake element.

So here’s where you come in. The cocktail. The table setting. The shortcake. I’ve got so many ideas that are still wide open, and I would genuinely love to know what you’d do. Tell me in the comments or find me on Instagram, I’m reading everything!

Although twenty five people is ambitious for one very small Vancouver yard, I can’t think of a better way to spend one of the last long, golden evenings of summer.

Kisses!

JJH

Last weekend, I decided to launch my new monthly dinner party series, What’s the Occasion? I’ll be sharing the recipes like this one, plus the prep tips, the behind-the-scenes tricks, and an honest look at what did (and didn’t) go to plan. of my recipes, prep tips and tricks, and of course an inside look at how it went. So, if that’s up your alley, dont forget to subscribe to Jonathon Hawes can be sent directly to your inbox.

These little sliders are a sunny, garden-party take on the classic BLT. The golden beets are roasted with maple syrup and smoked paprika until tender and caramelized, then layered with crisp bacon, fresh gem lettuce and a savoury sun-dried tomato mayo. Served on buttery toasted brioche buns with a cherry tomato perched on top, they’re familiar, a little unexpected and just the right size for passing around with drinks.

Makes: 12 mini sliders
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Roasted Golden Beets

• 3 medium golden beets, peeled

• 1½ tablespoons olive oil

• 1 tablespoon maple syrup

• 1 teaspoon smoked paprika

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon sea salt, plus more to taste

Sun-Dried Tomato Mayo

• ½ cup mayonnaise

• ¼ cup finely chopped sun-dried tomatoes

• 1 teaspoon oil from the sun-dried tomato jar

For the Sliders

• 12 mini slider buns

• 8–10 slices bacon

• 1–2 heads gem lettuce, leaves separated

• 12 cherry tomatoes

• Butter or olive oil, for toasting the buns

• Flaky sea salt and freshly ground black pepper, optional

• Cocktail picks, for serving

Putting it Together ….

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Cut the peeled golden beets into rounds approximately ¼- to ½-inch thick. Add them to a bowl with the olive oil, maple syrup, smoked paprika, onion powder, garlic powder and sea salt. Toss until the beets are evenly coated.

Arrange the beet slices in a single layer on the prepared baking sheet. Roast for 35-45 minutes, flipping halfway through, until tender in the centre and caramelized around the edges. Set aside to cool slightly.

While the beets roast, cook the bacon in a skillet until golden and crisp. Transfer it to a paper towel-lined plate, then cut each slice into pieces that will fit inside the slider buns.

To prepare the sun-dried tomato mayo, stir the mayonnaise and chopped sun-dried tomatoes together in a small bowl. Add a spoonful of oil from the sun-dried tomato jar for a little extra flavour, if desired.

Slice the slider buns and toast them cut-side down in a warm skillet with a little butter, olive oil or reserved bacon fat until lightly golden.

Spread the sun-dried tomato mayo over both sides of each toasted bun. Layer the bottom buns with gem lettuce, one or two slices of roasted golden beet and a piece of crisp bacon. Finish with the top bun.

Place half a cherry tomato on top of each slider and secure it with a cocktail pick.

Make-Ahead Tip: The beets can be roasted up to one day in advance. Let them cool completely, then store them covered in the refrigerator. Bring them to room temperature before assembling, or warm them briefly in a low oven.

Let me know in the comments if you try these or if you’ve ever snuck an unexpected ingredient into a classic and it actually worked.

Kisses!

JJH

Last weekend, I hosted a garden party, the first in my new monthly dinner party series, What’s the Occasion? If you’re wondering where the name came from, you can thank my partner, Triet.

For the first two years after we opened Mon Pitou, my best friend Taylor lived with us. We would come home after long days, open a bottle of wine, usually a favourite like Chablis, Barolo, or Nebbiolo, put on a great playlist, dim the lights, put our feet up, and debrief on, or laugh about, the day.

Like clockwork, Triet, who isn’t a big drinker, would walk into the room and ask, “What’s the occasion?”

Our answer was always the same. “Do we need one?”

Those evenings ended up being some of our most inspiring. We’d talk through ideas, find solutions, dream up what came next, and sometimes just laugh until we forgot how tired we were. Looking back, it makes sense. Some of our best ideas came from sitting around, sharing a table, and making an ordinary Tuesday feel a little more special.

That’s really the whole idea behind What’s the Occasion?

Because here’s what I’ve come to believe: people are the most important part of any gathering. We spend so much time worrying about the food, which is important, obviously, but people are hungry for connection too.

When you get the right people together, the beautiful space, fabulous food and drinks, and a perfect playlist in the background are just the whipped cream, sprinkles, and cherry on top!

Now, you’re probably thinking my love for cooking, beautiful spaces, and people comes from growing up around it or maybe from my parents, but let me just say my love, that is not the case.

I grew up in a house, not a home. It was tumultuous, and “crazy” barely scratches the surface. But lucky for me, I had my grandmother Gabi. She was my safe place, and her home was pure comfort: freshly baked blueberry pie with too much ice cream, afternoons in the garden, and crafts in her sunroom.

When she passed away at just 56, I spent the next decade trying to find that feeling again.

Over the years, I realized that I came closest to finding it when I was giving some version of that same comfort to other people. The feeling of truly being welcomed in. Something homemade simmering on the stove. A table beautifully set with a seat just for you. And of course, laughter, and I mean a LOT of laughter.

If you’ve been following me on Instagram, you know that Triet and I are currently mid-renovation, mid-landscaping, mid-everything. I had told myself it would be a cold day in hell before I opened our doors to host while the house is in this state.

But one afternoon, while watering my hedges, I looked around and realized I did have something to work with.

The idea for a garden party came quickly. Linens, a wonderful jazzy playlist, canapés, Long Island iced teas. And just like that, dinner number one was in the books!

Feeling inspired, I decided to kick things off with a soirée for some of the most creative people I know. I transformed the front lawn, filled the table with canapés, mixed up cocktails, and spent the evening eating, drinking, laughing, and helping everyone get to know each other.

Some of my favourites from the menu that night included my chicken Marbella skewers, lemon possets, my BBLT ‘s (yes, you read that right) and, of course, my new favourite tomato martinis.

Over the next couple of weeks, I’ll be sharing all the recipes from this dinner party. I won’t skip any part of the process: the prep, the tips and tricks, and the small details that get overlooked but matter most. I’ll also share a sneak preview of next month’s dinner party…

If you’re not subscribed yet, consider this your invitation to the table. It’s completely free, and every new post will arrive right in your inbox. There’s always room for one more.

And Triet, if you’re reading this, I finally have a better answer for you: sometimes no occasion is the best occasion of all.

Kisses!

JJH

Normally I share everything I got up to over the weekend but this week, Saturday and Sunday were deliciously low-key, so I thought I’d double down on Friday and the fabulous dinner party that started it all.

Friday night we hosted our first dinner party in our new home. Something I had been quietly resisting until the house felt more finished. But here’s what I’ve learned: if you wait for everything to be perfect, you’ll never have anyone over. So we said to hell with it. Let’s have a party!

We had our friends Mercede and Mackenzie over for the evening -- not only are they wonderful guests, but they arrived with the ingredients for the most fabulous Lambrusco spritz I’ve had all summer. Now how fabulous is that?

Below you’ll find every recipe from the evening, start to finish. Just in case you’re planning a similar soirée of your own xo

Malpeque Oysters with Champagne Mignonette

A word before we begin: one of my toxic traits is that I like to make things for a dinner party that I’ve never made before. I had never shucked an oyster in my life before this dinner party; but I’m pleased to report it worked out.

I used two dozen Malpeque PEI oysters, a longtime favourite. And between you and I, I prefer East Coast oysters… always have, always will. Shuck them about 15 minutes before your guests arrive, set them on a platter over regular ice, and if you can, grab some crushed ice from your fishmonger to top your freezer ice with. It looks beautiful and keeps everything icy cold.

For the mignonette, combine 1/4 cup champagne vinegar, 2 teaspoons finely chopped shallot, a pinch of salt, fresh cracked black pepper, and a tablespoon of Champagne (only if you plan on serving some to your guests, of course). Cover and refrigerate for at least 30 minutes before serving, and voila. How easy is that?

I also put out store-bought cocktail sauce (I personally love it and I’m not apologizing), fresh lemon, and a bottle of Frank’s hot sauce. Horseradish is a classic addition but I couldn’t find any at my local market, which was a shame. To me, the perfect oyster gets a touch of mignonette, a drop of hot sauce, a drop of cocktail sauce, a squeeze of lemon, and a pinch of fresh horseradish. Heaven.

Dungeness Crab Dip

This was, I think, was the hit of the evening. And it became the basis for Triet’s accidental pasta on Sunday, so it was pulled double duty over the weekend.

In a large bowl, combine 1 cup mayonnaise, one brick of softened Philadelphia cream cheese, 1 1/2 cups shredded cheddar (reserve 1/2 cup for the top), the zest and juice of one lemon, a pinch of flaky salt, cracked pepper, 1 1/2 teaspoons Old Bay seasoning, 1/2 teaspoon ground mustard, 1/2 cup chopped chives, and 1/4 cup chopped dill. Fold in 1 1/2 pounds of cooked crab meat.

I bought cooked and shelled crab legs from my fishmonger, which saves a ton of work, and to me, is worth the extra few bucks.

Transfer to an ovenproof dish, top with the reserved cheddar, and bake at 350°F for 20 to 25 minutes. Let it cool for about 10 minutes before serving -- it will be volcanic otherwise.

Serve with fresh pita cut into wedges, brushed with olive oil, and warmed in the oven for five minutes. Or any other chips or crackers of your choice. I personally like the chewy texture of the pita!

Pre-Batched Dirty Martini

The trick to a great dinner party martini is making them before anyone arrives and never touching them again until it’s time to pour. I mean, you’ll have to try one before your guests arrive… am I right?

Pour 400 mL out of a 1.14 L bottle of Grey Goose (cheers!) and keep for another time. Into the bottle, add 60 mL dry vermouth, 225 mL olive juice, 110 mL pickle brine (or extra olive brine), and 2 tablespoons of water. Cap it, shake it gently a few times to combine, and put it in the freezer for a minimum of four hours. A day ahead is ideal.

When your guests arrive, pour directly from the freezer into chilled martini glasses. Garnish with olives, and you’re in heaven!

Mercede’s Lambrusco Spritz

I cannot take credit for this one. Mercede arrived with the ingredients and proceeded to make the most fabulous spritz of the summer so far. And trust me when I say, I’ll be making these all summer.

Fill a gorgeous glass with ice. Add 2 oz Aperol, 3 oz chilled Lambrusco, and 1 oz orange juice. Top with a splash of sparkling water or club soda and stir gently. Skewer a few olives, add an orange wedge, and enjoy immediately. They are SO good and dangerously easy to drink.

Market Vegetable Gazpacho

It was hot in Vancouver this week. Gazpacho felt right and it’s not something you see at dinner parties very often, which is why I thought this would be fun.

Into a blender: 4 large, ripe tomatoes (farmers market if you can get them), quartered; 1 peeled English cucumber, cut into chunks; 2 red peppers, seeds removed and cut into chunks; 1 bird’s eye chili if you like a little heat; and half a large red onion, cut into chunks. Add 1 tablespoon sherry vinegar and 1 tablespoon white wine or champagne vinegar. Blend until completely smooth, then drizzle in 1/2 cup of good olive oil with the motor running. Season generously -- at least 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper.

Chill for at least six hours. Overnight is fabulous. Taste again before serving and adjust the seasoning -- it will likely need it. Ladle into bowls, drizzle with your best olive oil, and tear a few basil leaves over the top. I used a herb de Provence and lemon-infused olive oil to finish, which was wonderful but not necessary.

Sole Meunière with Brown Butter and Capers (Serves 4)

Classic. Perfect. I wouldn’t change a thing!

Ingredients

4 sole fillets (about 4 oz each), patted dry
1/2 cup flour
Salt and freshly ground pepper
4 tbsp clarified butter, for cooking
8 tbsp unsalted butter (one stick)
3 tbsp chopped parsley
3 tbsp capers, drained
Lemon wedges, for serving

Method

Heat your oven to 200°F and tuck a baking sheet or platter inside to keep the fish warm while you cook in batches.

Season the sole with salt and pepper, then dredge lightly in flour, shaking off the excess. This can be done in advance, just put them in the fridge after they’re dredged.

After you and your guests have enjoyed the first course, heat 2 tablespoons of clarified butter in a large skillet over medium-high heat. Cook two fillets for 2 to 3 minutes per side until just cooked through and nicely golden brown, then transfer to the warm oven. Repeat with the remaining butter and fillets.

Wipe out the skillet. Add the unsalted butter and cook over medium heat until it turns golden brown and smells nutty -- about 5 to 7 minutes. Remove from the heat and stir in the parsley, capers, and a bit of kosher salt.

Arrange the fish on a warm platter, spoon the brown butter sauce generously over the top, and serve immediately with plenty of lemon.

French Green Beans with Shallots (Serves 4)

Simple, and the perfect veg to pair with the sole.

Ingredients

1 lb French green beans, trimmed
3 tbsp butter
3 tbsp finely chopped shallots
Salt and freshly ground black pepper
1 tsp fresh lemon juice

Method

Bring a large pot of well-salted water to a boil. Cook the beans for 2 to 3 minutes until tender-crisp, then drain and immediately toss into an ice bath to stop the cooking. Pat dry once cooled.

Right before serving while your fish is being kept warm in the oven, melt the butter in a large skillet over medium heat. Add the shallots and cook for about a minute until softened. Add the beans, season with salt and pepper, and toss for 1 to 2 minutes until heated through. Finish with the lemon juice and serve immediately alongside the poisson!

The Most Decadent Potato Gratin (Serves 6)

The showstopper. I’m not trying to be drama but this gratin was one of the best things to come out of my kitchen in recent memory, and I’ll be making it for every dinner party from here until the end of time. Kidding… sort of.

Ingredients

4 to 4 1/2 lbs russet potatoes, peeled and thinly sliced
9 oz Gruyère or Comté, finely grated
2 cups heavy cream
3-5 sprigs fresh thyme
1 fresh bay leaf
1 pinch saffron
2 cloves garlic, crushed but still whole
1/2 tsp dry mustard powder
1/8 tsp ground cumin
1 tsp white sugar (sounds crazy, but rounds everything out)
1 tsp kosher salt
1 tsp cracked black pepper
1 large yellow onion, thinly sliced
4 tbsp butter
2 tbsp dry white wine
Dijon mustard, for brushing the baking dish
Additional fresh thyme for layering, chopped
Kosher salt and freshly ground black pepper

Method

Heat the oven to 400°F.

In a saucepan over low heat, combine the cream, 3-5 thyme sprigs, saffron, bay leaf, garlic, mustard powder, cumin, sugar, salt, and pepper. Warm and simmer for 10 to 15 minutes -- do not let it boil. Strain through a fine-mesh sieve and set aside.

Melt the butter in a skillet over medium heat. Add the onion and cook until softened and lightly golden, about 10 to 15 minutes. Add the white wine and cook for a minute more. Remove from the heat.

Lightly butter your baking dish and brush the bottom with a thin layer of Dijon.

Now layer: potatoes, onions, a generous handful of cheese, a drizzle of the infused cream, a sprinkle of fresh thyme, salt, and pepper. Repeat until everything is used up, finishing with a generous layer of cheese on top.

Bake at 400°F for 30 minutes, then reduce the heat to 325°F and continue baking for one hour, until the potatoes are completely tender and the top is deeply golden and bubbling. If you’d like them really soft, cook them for another 15 to 20 minutes.

Rest for 10 to 15 minutes before serving. This part is non-negotiable.

A note on the cumin: you won’t taste it. That’s the point. It quietly rounds out the cream and makes everything taste richer and more complete without announcing itself at all. Don’t skip it.

A Very Good Chocolate Mousse (Serves 4)

A cloud of a thing. Deeply chocolatey, laced with espresso, and light as anything. I love chocolate.

I served mine in a big French porcelain urn, purely for the glamour of it. Cups or ramekins are equally wonderful. Set it out alongside a plate of fresh berries and let guests help themselves.

A note before you begin: Keep everything moving quickly so your whipped cream and egg whites stay cool and cloud-like. This mousse rewards a little urgency.

Ingredients

3 extra-large eggs
6 oz good bittersweet chocolate (70%), broken into pieces (not chips!!)
2 tsp unsalted butter
1/2 cup very cold heavy cream
1/2 tsp salt
1 tbsp vanilla extract
3 tbsp superfine sugar
2 tsp instant espresso powder

For the top:
2 cups cold heavy cream
1 tbsp superfine sugar
A good chocolate bar, for shavings

Method

Separate the eggs while they’re still cold -- whites into a large bowl, yolks into a small one. Whisk the yolks until smooth and set aside.

Melt the chocolate and butter together in a double boiler. Stir in the espresso powder, if yours is granules rather than fine powder, dissolve it first in 1 1/2 teaspoons of very hot water. Set the chocolate aside to cool to room temperature ish, but is still pourable.

Whip the 1/2 cup of cream to stiff peaks with the vanilla and salt. Set aside.

Clean your whisks, then beat the sugar into the egg whites until you reach firm, glossy peaks. The tip should flop over gently -- not stand straight up, not collapse entirely. If it starts to look foamy or grainy, you’ve gone too far and will need to start again, deadass. You want them to be shiny and glossy.

Fold the yolks into the whipped cream -- gently, about 8 folds, a few streaks are fine. Make sure the chocolate is still fluid (warm it for five seconds if it’s begun to stiffen), then pour it in and fold another 8 times.

Add a quarter of the egg whites and fold to loosen, then tip in the rest. Fold slowly and gently until no white patches remain. You’re protecting the air you’ve worked to build in.

Spoon into your vessel of choice and chill for at least six hours.

To serve, whip the 2 cups of cream with sugar until billowy and spoon it generously over the top. Shave chocolate over everything with a vegetable peeler. Serve with fresh berries, if you want!

Kisses!

JJH x

Psssst… If you made any of my recipes above, I want to know! Hit reply and tell me all about it.

Come find me on Instagram too — @jonathonhawes

To be completely honest, I had to think hard about what we actually did this weekend, which tells me everything I need to know. It was that perfect kind of weekend, the kind where you actually feel rested by Monday morning. No reservations, no real agenda. Just the pups and some sunshine.

We did squeeze a full week’s worth of life into those few days though, so let me catch you up.

Thursday

After our morning meetings, Triet and I headed to the garden centre because the front border needed mulch. I wasn’t thrilled about it, personally. I think bare soil looks better. But our front garden faces south and our soil is awful. Super sandy and rocky, which means it dries out way faster than I’d like. Mulch it is.

I went with 100% natural untreated cedar, recommended as the healthiest option for the beds. When I planted the gardens I’d already mixed in some Sea Soil with the awful topsoil added by the landscaper, so at least there’s that. The sad part: cedar mulch is fresh and very brightly coloured. Like a freshly shingled house. Over time the sun will turn it into the most wonderful beachy grey, but that will likely take until next summer. So. Orangey-yellow for now. Yikes.

Now, since we’re here, let me tell you what I planted out front, because I’ve been dying to talk about it.

The border runs sixty feet (yes, sixty), and I’ve layered it from front to back. Along the very front: creeping thyme, which flowers white, and which I love for its texture and knowing it will fill out more each year. Tucked behind that is heather, evergreen through fall and winter, then the most charming little pink flowers in spring. I know, everything else in this garden is purple, white, and green. But the heather flowers at the exact same time as my camellia, which is also pink, and I wanted them to bloom together. After that they both go green and the rest of the garden takes over in purples, whites, and different shades of green.

Between the thyme and the heather I’ve woven in some white alyssum as a filler. It’s technically an annual, but allegedly reseeds so reliably it behaves like a perennial. It also flowers white all summer, which is exactly what I needed in year one while everything else is still finding its feet.

The middle row is where it gets a little more glamorous: staggered Provence lavender, Russian sage, and white gaura. The Russian sage in particular is very interesting. Tall, silver-green stems with simple purple tips. And then behind all of that, a full row of Limelight hydrangeas that are already growing faster than I expected. I think we might get flowers this year, which would be absolutely fabulous. They started off so small I wasn’t sure they’d do anything. Only time will tell.

I’ve been watering these beds, all four of them, for at least two hours a day, which is why installing drip lines has moved from “nice idea” to urgent personal need.

I also spent a solid chunk of Thursday reorganizing every kitchen cabinet, which had been bothering me since we moved in back in March. We’d shoved everything wherever it fit, which I knew was a bad idea, but c’est la vie. A couple of hours, everything out, everything back in the right spot. Extraordinary how much better the kitchen feels now. The pantry too.

Friday

We started the morning properly: coffee on the porch, then a trip to the flower wholesaler. Triet wanted to put something together for a friend’s birthday, and what he created was beautiful.

Friday afternoon I co-hosted a Hawaiian-themed social hour at DSRF, the Down Syndrome Resource Foundation of Vancouver. I couldn’t find my Hawaiian shirt, but I did arrive with a Hawaiian wedding cake and a humungous bowl of ambrosia salad, because I wanted ambrosia salad and this was the perfect excuse. The students were celebrating end of term and the energy in that room was pure joy. One of those afternoons that just fills you up.

Saturday

A quiet morning at home, then dinner at our friends Sarah and Will’s that evening. We stopped for Greek takeout on the way over, which was exactly the right call. Nobody had to cook, the food was delicious, and the company was even better.

Sunday

Sunday started with breakfast in the garden, poached eggs and brioche, some dog wrangling (I bought Jellybean and Ru an infant-sized pool, which they regard with deep suspicion, so that’s a work in progress), and then a second wind hit out of nowhere.

We drove to North Vancouver to the Benjamin Moore store, the only one open, because I’d been sitting on a project: a room divider screen I found on Marketplace that I wanted to repaint. It had this interesting aged, crackled oil finish underneath, and I wanted to preserve that texture while giving it a whole new life. This was also my very first DIY project, can you believe that?

I went with Swiss Coffee, a Benjamin Moore warm white with just enough warmth to complement our walls. The paint went on, and the old finish shows through in all the right ways. It looks like something you’d find in a very good antique shop, which is exactly what I was going for. Our home is new construction and it is my soul mission to make it feel otherwise.

On the way back we stopped at our friends’ café, Archer in North Van, for frozen yoghurt, then swung through Garden Works (30% off, very dangerous) for a few more plants for the little side patio off the kitchen. That patio is now complete, and I’m pleased with how it turned out.

Dinner was simple. Tex-Mex. Ground beef tacos loaded with sour cream, shredded cheddar, pickled jalapeños, shredded lettuce, and good old jarred salsa. Triet had a cheese quesadilla.

All in all, one of those weekends that looks low-key from the outside but somehow crosses twelve things off the list. The best kind.

Kisses!

JJH x

To this day, Egypt remains one of my all-time favourite destinations. I’ve been fortunate to visit many beautiful places over the years, but there is something so magical about Egypt. From sailing down the Nile and wandering through ancient temples to eating incredible local food and standing in awe before the pyramids, what’s not to love?

If Egypt has been on your list, I hope this guide inspires you to finally go. Trust me, it’s even more extraordinary than you can ever imagine.

Here’s what to see, where to stay, and what to eat across seven unforgettable days in Cairo, Luxor, and Aswan!

I have been fascinated by ancient Egypt since Grade 4. The gods, the tombs, the temples, the drama. And when I finally made it there and got to experience it with my best friend Taylor, I can honestly tell you that Egypt exceeded every single expectation I had. And to be honest, I was a little apprehensive.

The pyramids rise out of the desert in a way that photos cannot prepare you for. You know they’re big… until you see them with your own eyes. They’re enormous. The Tomb of Nefertari in Luxor looks like it was painted yesterday by someone who really, really cared about colour. And the food! Please, please do not be scared of the food. The grilled meats, the ful medames, the fresh pita, the fragrant rice dishes, the endless mezze spreads that just keep coming. Trust me, you’re going to want to eat all of it. Oh, and the mango. Have a mango smoothie daily. You won’t regret it,

So if Egypt has been sitting on your list gathering dust, here is how to do it properly: seven days, maximum luxury, and as many boat rides on the Nile as you can get!

Where to Stay

The hotels in Egypt do a lot of the heavy lifting so I will not entertain any conversation about cutting corners here. Hostels are never an option in my books but this is really not a hostel situation, if you know what I mean, my love.

In Cairo, stay at the Fairmont Nile City. The rooftop pool is fantastic, the service is impeccable, and after a day in the beautiful, exhilarating chaos of Cairo, coming back to it feels like being wrapped in a cashmere throw. The air conditioning. The smell of fresh daily floral arrangements throughout the hotel. It’s a wonderful hotel.

In Luxor, the Sofitel Winter Palace is the only answer (but I’ve heard great things about the Al Moudira Hotel as well) . It’s grand and historic and has the kind of old-world elegance that makes you feel like you really are somewhere magical. Agatha Christie wrote Death on the Nile here, right in this very hotel, presumably in a fabulous robe with a glass of something bubbly. And in 1922, Howard Carter stood on the hotel’s staircase to announce to the world that he had found Tutankhamun’s tomb. The man used the Winter Palace notice board as his press release for heaven’s sake! The hotel is currently closed for renovations and will reopen in 2027 as the Mandarin Oriental Winter Palace, so pencil that in accordingly and start planning your outfits now.

In Aswan, do not even think about staying anywhere other than the Sofitel Legend Old Cataract Hotel. A 19th-century palace perched right on the banks of the Nile, with ornate ceilings and palm-lined terraces and mint tea that you will tickle you in all the right places. I mean if that’s torture, chain me to the wall!

The Itinerary

Days 1 and 2: Cairo

Arrive, check in, and have your first drink looking out at the Nile. Honestly if that’s not enough to make you feel something then I cannot help you and this is not the newsletter for you.

The Grand Egyptian Museum gets a full morning. It is the new home of Tutankhamun’s treasures and thousands of artifacts and it’s one of the most spectacular places I have ever walked through. Then head straight to the Pyramids of Giza and the Sphinx, because nothing, and I mean absolutely nothing, prepares you for seeing them in person. You’ll just stand there with your mouth open. Lunch at 9 Pyramids Lounge means you will be eating with a direct view of the pyramids, which is exactly as good as it sounds. On your second evening, dinner at Crimson Bar and Grill for the views, and then Kazoku for surprisingly wonderful Japanese food, because Cairo is endlessly full of delightful surprises!

Days 3 to 5: Luxor

Fly into Luxor, check into the Winter Palace, and go lounge by their dreamy pool to prepare yourself emotionally for the most historically rich few days of your life.

Karnak Temple needs at least half a day. The scale of it is genuinely hard to process and I say that as someone who considers himself to be someone that is hard to impress. Then, the absolute highlight of the entire trip: a pre-dawn hot air balloon over Luxor so you can float above the Valley of the Kings at sunrise. Truly spectacular.

Spend the day in the Valley of the Kings and Queens and do not you dare skip the Tomb of Nefertari. I have been to a lot of beautiful places and that tomb is still one of the most magical things I’ve ever seen. The colours alone. Hatshepsut’s Temple is breathtaking too, built by a woman who said I will simply be Pharaoh now. Period.

In the evenings, dinner at 1886 at the Winter Palace is a lovely splurge that I fully endorse, and Sofra Restaurant has a beautiful courtyard and wonderful traditional Egyptian dishes that will make you want to cancel your flight home. There’s also a little market on the Nile directly across from your hotel with wondeful food, too! And do not leave Luxor without a sunset felucca ride on the Nile. I mean it.

Days 5 to 7: Aswan

Board a private dahabiya, which is a traditional Egyptian sailing boat, and sail toward Aswan. Have lunch and dinner on board. Fresh fish, mezze, cold wine, the stars overhead. I mean seriously, how bad can that be?

Check into the Old Cataract and give yourself a moment to just sit on the terrace and take it all in. Philae Temple is a Greco-Roman masterpiece that you can only reach by boat and it is absolutely stunning. Spend a morning in the Nubian Village, which is colourful and welcoming and one of the loveliest things we did. Before you fly home, take one final sunset felucca ride because of course you do, you have fabulous taste! Then a farewell dinner at Sachi Cairo and that is that. You will already be planning your return before the plane reaches cruising altitude.

Egypt is not just a trip. It’s one of those places that genuinely changes the way you see the world, the way you understand time, and frankly the way you think about your own interior design choices once you get home and look around (kidding, unless you’re into that sort of thing). Go while you can, stay somewhere that makes you feel something, dress for dinner, and please for the love of everything do not skip the felucca at sunset. Some things are simply non-negotiable and this is one of them.

Have you been? I want to hear absolutely everything in the comments. What did you love, what did you eat, what did you wear, and most importantly, what did I miss?

Kisses!

JJH x

Our weekend started on Thursday and let’s just say it was an early morning! We drove to Mon Pitou to collect a catering order, delivered it across the city, and then caught the ferry to Pender Island. The ferry was somewhat of a milk run that morning, with a few stops before finally arriving at Otter Bay! Luckily the views were fabulous.

Triet surprised me with a weekend away for our 11th anniversary, and we spent it tucked into a cute little bay on Pender Island. Being on the water for a full weekend planted a very dangerous idea in my head: I want to learn how to sail. And I know absolutely nothing about it. And yet I am now fully convinced it’s a hobby I would absolutely love, especially for long weekends out of the city (and I crave being out of this city). Consider this your warning! But hey, who doesn’t love a friend with a boat am I right?

On the way off the ferry we stopped for lunch at Port Browning Marina and Resort. Their pub staples were excellent. Chicken wings, fish and chips to share, and some local lager that went down like water baby! Then we made our way in, and the drive was as scenic and calming as you’d hope. After settling in, we did the pool, the hot tub, and then made our way to dinner at Copper Otter, which was honestly very good!

Friday morning I started writing this from Woods Coffee Kitchen, a sweet little spot that rents out Airstreams and and has a small cafe on site. The pastries were delicious. They have a little patio with resident cafe bunnies that wander around while you wait, and if you know me, I absolutely adore animals so this was very fun for me! I had a cappuccino, we shared a vegetarian quiche and one of their famous cinnamon buns, and took an apple galette for the road.

Saturday we started at the Pender Island Farmers Market, which was so incredibly charming. We picked up some produce to snack on (the bag of peas I got were as sweet as candy), grazed around for a breakfast-lunch situation, and I came away very happy with a bratwurst in a bun and a caramelized vegetable galette from the wonderful Hungarian vendors. Honestly, it was a perfect morning, and we really lucked out with the weather.

From there we drove around the island and ended up at the Pender Island Museum, which was a former private home built in the early 1900s for under $500. Excuse me?The family had acres and acres running down to the ocean. Our guide was a wonderfully charming volunteer whose parents grew up on the island as dairy cow farmers, and was incredibly charming. She must have been in her mid to late 90’s!

We toured around some more, took in all the lookout points, and returned to Woods for dinner. The bolognese was wonderful and tasted homemade in the best way possible (make a reservation if you’re going to the island!). The rest of Saturday was pool time, hot tub time, drink time with absolutely nothing else on the agenda, which is my preferred way to spend a holiday weekend ;)

Now it’s Sunday morning and we’re back at Woods for a cappuccino and another cinnamon bun before heading to Port Browning again for lunch and a bit of wandering before the ferry home. And then, garden. Which I have been thinking about all weekend and cannot wait to get back to.

And that was our weekend. I hope yours was just as wonderful. Wishing you a truly lovely week ahead.

Kisses!

JJH x

A few of you wrote in after last week’s post asking for the recipes from Jack’s birthday feast, so here they are! My best friend Taylor is currently travelling through Tuscany this month and I’d like to think some of that Italian energy made its way into my (yet to be renovated) kitchen.

Thyme & Lemon Lemonade

The drink that disappears faster than you’d expect. Make more than you think you need, trust me!

For the thyme and lemon simple syrup (makes about 1 cup):

• 1 cup granulated sugar

• Zest from the lemons you’re already using (use a vegetable peeler, not a rasp)

• 1 cup of water

• 5 big sprigs of fresh thyme

Bring everything to a gentle simmer until the sugar dissolves. Let it steep off the heat until cool, then strain and refrigerate until cold.

For the lemonade:

• 1 cup thyme and lemon simple syrup

• 1½ cups freshly squeezed Meyer lemon juice, strained (about 5 to 6 lemons. Regular lemons are fine, too.)

• 5 cups cold water

Serve over ice with sliced lemons. If you want to make it a cocktail, a healthy splash of vodka, or gin works well too. Or top each glass with Champagne and call it a party!

Giant Meatballs

Old-school in the best possible way. I make them enormous on purpose.

• 1 lb mixed ground pork, beef, and veal

• ½ cup panko breadcrumbs

• 1 extra-large egg

• ½ cup grated Parmesan

• 2 cloves garlic, minced

• ½ cup chopped flat-leaf parsley

• 2 tsp fresh rosemary (optional), finely chopped

• ½ tsp dried oregano

• ½ tsp dried basil

• ¼ tsp chili flakes

• 1 tsp kosher salt

• ½ tsp black pepper

Mix everything together lightly otherwise you’ll be serving hockey pucks, and roll into 8-10 large meatballs. Brown them well in a Dutch oven over medium heat (or you can broil them in the oven if you don’t want to deal with cleaning your stovetop). And don’t rush this part baby, the colour is flavour! Once very golden, nestle them into the tomato sauce (recipe below) and let them finish cooking low and slow. Serve in a narrow white bowl over some sauce and jammy onions (those onions are part of the sauce below btw), finish with tons of Parmesan, olive oil, flaky salt, and more freshly cracked black pepper.

Note: if you’re making the stuffed chicken below, hold back about a third of this mixture for the stuffing before you roll the meatballs.

The Big-Daddy Stuffed Chicken

This is the one people asked about most. It sounds more complicated than it is, so just bare with me.

You’ll need one deboned whole chicken (if you ask your butcher to do this for you, they will), and it takes about thirty seconds on their end. But I’m confident you could do this at home, too.

Lay the chicken skin-side down on your work surface. Layer prosciutto across the inside, add a little lemon zest, then spread the reserved meatball mixture down the centre. Roll the whole thing into a tight log, like you’re rolling a cigar, tuck fresh rosemary around the outside, and truss it firmly with kitchen twine.

Brown it slowly in the same Dutch oven you used for the meatballs, just add a bit more olive oil, and all of those flavours in the bottom of the pan are going to be working in your favour. Once golden all over, add:

• A 4-5 pound roasting chicken

• 1 sliced onion

• A generous splash of brandy to deglaze (white wine is great too, but I didn’t have any on hand and the the brandy made the sauce richer so I might never go back)

• A glug of good olive oil

• 1 tbsp unsalted butter

• 1 pint cherry tomatoes

• 1 cup tomato sauce (recipe is coming, promise)

• ¼ cup water or chicken stock

• 2-3 russet potatoes, cut into big wedges

Cover and cook in the oven at 300 for about 2½ hours. By the time it’s done, the potatoes, tomatoes, and onions will have melted together into something that is so deliciously savoury. Slice the chicken and serve it on a large white platter with everything spooned alongside it, and don’t be afraid to add some tomato sauce overtop of it, too.

My Version of Marcella Hazan’s Tomato Sauce

• 2 cans whole San Marzano tomatoes (the real good Italian ones!)

• 1 large yellow onion, peeled and halved

• 1 stick unsalted butter

• 1 tbs kosher salt

• 1 tsp freshly cracked pepper

• ¼ tsp red pepper flakes

• 1 bunch of fresh basil

Everything goes into the pot together. Simmer gently for 45 minutes, stirring occasionally, until the sauce is silky and slightly thicker. Remove the onion and basil before serving. Sometimes I add a pinch of sugar depending on the tomatoes, but you be the judge. Also, if the sauce reduces too fast, you can add a splash of water and keep a lid on it for the remainder of the cook time.

Rigatoni

Jack’s favourite

Cook 1 pound of rigatoni just shy of al dente (make sure to buy a good Italian product!), then toss it directly in the pot with the sauce. Add a generous splash of pasta water and let it sit with the lid on for five minutes — this is not optional, this is the step. The sauce absorbs into the pasta in a way that spooning sauce over noodles at the table simply cannot replicate.

Before serving, toss again with more pasta water if needed, then finish with an absurd amount of Parmesan, black pepper, and good olive oil.

Farmers Market Salad with Spruce Tip Vinaigrette

This vinaigrette is fabulous. The spruce tip vinegar was a gift from my dear friend Tracey, and if you can find it, any other store-bought vinegar will do ;)

• ¼ cup spruce tip vinegar (Champagne, white wine, red wine, or apple cider vinegars work here too.)

• ¼ cup good olive oil

• ½ tsp kosher salt

• ¼ tsp cracked black pepper

• 1 tsp Dijon mustard

• 1 tsp lemon juice

• 1 tsp pure maple syrup

• 1 tbsp freshly grated Parmesan

• About ⅓ of a garlic clove, finely grated

Whisk together and let it sit while you cook so the garlic softens and the flavours settle into each other. Toss with room temperature greens (and yes, I believe firmly that most produce tastes better at room temperature), toasted walnuts, lots of Parmesan, flaky salt, and more pepper. And more Parmesan.

So yes, this feast is a bit of work. But if you have a Sunday with nothing on the agenda, why not make something special?

Happy cooking, my loves!

Kisses,

JJH x

If you follow along here, you already know that Thursday is my Friday. I work Monday through Wednesday and take a half day on Thursday, which means my weekend is long, languid, and entirely intentional. I protect it fiercely.

Thursday

Triet and I started the morning at Mon Pitou for our alignment meeting and one-on-ones with the management team. Everything is running smoothly, which at this stage of the game feels like a small miracle, and we’re busy bracing ourselves for FIFA coming to Vancouver this summer. New sandwich features are in the works. Staffing conversations are happening. More on that soon.

After the meetings, I headed home to meet our gardener Hana, who is an absolute gem and someone I will recommend to anyone who will listen. She came over to plant six hanging baskets on the front porch along with three large terracotta pots and two statement planters that separate our yard from the little dining area. Everything looks incredible. This was the last major piece of the front garden puzzle for this spring, and it feels so good to have it done. I’ll be sharing the full planting details in a separate post with photos because it genuinely deserves its own moment.

The one small heartbreak of the day: I discovered that what I lovingly designed as a shade garden is, in fact, sitting in nearly full sun. Nature is humbling. Relocation is pending.

After Hana, I headed to Yaletown and the Vanity Lab for a little Botox and to pick up the sunscreen I’d forgotten the week before. Running errands that involve injectables is simply a form of self-care I have fully made peace with.

Thursday evening there was an event, I went, it was lovely, and that was that.

Friday

Friday morning I was over at Glow, a skin clinic in Kitsilano that I am now slightly obsessed with, to see my friend Amanda. We had a long conversation about buccal facials, which I am genuinely considering and will absolutely report back on. In the meantime, I had a little laser done and tried the Clear Silk facial, which is going to help with some of the redness I’ve been dealing with. My skin felt like it had just been on a very good holiday.

The rest of Friday was spent in the garden doing what I can only describe as a full horticultural intervention. The shade plants got moved. The lace-leaf Japanese maple got relocated to the boulevard side near our tenant’s entry, because if I’m being honest, it was clashing with my purple, white, and green colour palette and something had to give.

Then in the early evening, Triet and I got dressed and went to Miku to celebrate our 11th anniversary. We were seated at the same table we had eleven years ago, which felt like the most perfect kind of full-circle moment. The food was as exceptional as it has always been. The service was warm and attentive. If you live in Vancouver and have somehow never been, please go. If you’re visiting, add it to the list immediately. The aburi sushi alone is worth the trip.

Saturday

A slow morning, a garden we could finally just sit in without a project staring back at us, and the quiet satisfaction of being done. We have future plans, a pergola over the dining table, some brick edging along the garden beds, but those are next year’s problems. This year we rest and admire.

For lunch we wandered over to Renzullo’s, one of our favourite neighbourhood spots, and had a panino, good coffee, and gelato. Flawless.

The afternoon I spent sketching out plans for the kitchen patio, and then made a red sauce seafood pasta for dinner with Calabrian chili, tiger prawns, and the most gorgeous large scallops. A Saturday night that asked very little of us and gave a lot back.

Sunday

Coffee at home, Triet went shopping (naturally), and I tidied up before friends came over for lunch. I made the viral Kim Kardashian iceberg lettuce salad, and listen, I went in skeptical and came out a believer. It essentially tastes like the inside of an Italian sub without the bread, which is either genius or deeply suspicious depending on your relationship with carbohydrates. Served it alongside a fruit plate of lychee, grapes, and watermelon, salted chips, and more bubbles and cocktails than we strictly needed.

Our friends didn’t leave until 7. The afternoon just disappeared in the best possible way.

I ordered Thai for dinner, we watched something forgettable and wonderful, and that was the weekend.

More soon on the planters, the patio plans, and yes, the buccal facial. Stay close.

Kisses!

JJH x

There is a particular rhythm to our week that I’ve come to love more than I expected. Triet and I work Monday through Wednesday full days at the shop, and on Thursdays we’re in only for our morning meetings before the weekend quietly begins. Thursdays feel like our Fridays. There’s something genuinely luxurious about that — easing out of the work week before most people have had the chance to dread it.

This Thursday, after meetings, we stopped at the garden centre to pick up a few things for the front garden, went home to get dressed, and headed to the Vancouver Club for Prime Rib night in honour of our friend Ethan’s birthday. Ethan came with his husband Greg, and the four of us had one of those evenings that remind you why you live in this city.

Prime Rib night at the club happens every Thursday and it is, without question, one of my favourite meals in Vancouver. The prime rib is beautifully done, the service is impeccable, and the whole thing represents extraordinary value for the experience. After dinner we moved upstairs to the members’ lounge for cocktails, and it became one of those simple, classic Vancouver evenings — grown-up and warm and exactly what a birthday dinner should feel like.

Friday was a different kind of preparation.

During the day I went to The Vanity Lab for a PRP treatment. If you don’t know what PRP is, don’t worry — I barely do either. As best I understand it, they take your blood, spin it around in a very scientific-looking machine until only the good stuff remains, and then inject it back into your face. Very glamorous. Very modern. They treated my forehead, cheeks, and under-eyes — I have fairly dark circles, apparently fixable — and sent me on my way with promises of a Hailey Bieber glow. Time, as they say, will tell.

The rest of the afternoon was groceries and the particular chaos of remembering everything you forgot you needed until you’re hosting in 48 hours. Friday evening I had a session with my career and personal coach, Brian, which I always save for the end of the week on purpose. It leaves me grounded and clear-headed going into whatever comes next. This week, what came next was a lot.

Saturday morning we drove out to New Westminster for the annual Down Syndrome Resource Foundation film festival.

Triet and I were featured in one of the short films — about being an inclusive employer, about having people with disabilities as part of our team at Mon Pitou from the very beginning. Andrew Bingham, who has Down syndrome, has been part of our story since day one. After the screening, we were invited to speak on a panel, and I thought I was prepared for it. I was not.

I’ve had a deep love for people with disabilities my whole life, and something about being on that stage, talking about Andrew and what he means to us — what he means to me — completely undid me. I sobbed. Properly. On stage. In front of everyone. And I wasn’t even a little embarrassed about it, which I think says something.

Some things are simply worth crying about.

That evening the six of us — our four girlfriends, plus me and Triet — had dinner at Kissa Tanto, where one of our original chefs now works. They treated us beautifully. It also happened to be Triet and my 11-year anniversary, which felt like the perfect reason to be exactly where we were: around a table with the people we love most, eating well, laughing loudly.

After dinner we walked to The Keefer Bar for a drink, then down to Meo, where our friend Avi was DJing. The music was genuinely fantastic. We stayed much later than planned, which is the only sign of a truly good night.

Sunday morning I was groggy in that specific way that follows a very full Saturday. I cleaned the house, gathered myself, and started cooking.

There is something deeply intimate about cooking for someone’s family — especially when it’s for a milestone birthday. We were celebrating Triet’s dad, Jack, better known in the family as Trac, for his 70th. I wanted the meal to feel comforting and familiar but still thoughtful. Nothing fussy. Just deeply delicious food made with care, served to people who love each other, at a table no one was in a hurry to leave.

I made a fresh thyme and lemon lemonade to start — slightly herbal, bright, cold, and the kind of thing you keep refilling without meaning to. (Drop a comment below if you want that recipe and I’ll share it separately.)

Dinner was pure comfort food. Giant meatballs — the old-school kind — made with a mix of ground pork, beef, and veal. A deboned whole chicken, stuffed with the remaining meat mixture and rolled over layers of prosciutto, browned in the same Dutch oven and then braised low and slow for two and a half hours until the tomatoes, onions, and potatoes surrounding it had melted into something that tasted almost obscenely luxurious. I had run out of white wine, so I deglazed with brandy, which turned out to be one of the best accidents I’ve had in a kitchen.

For pasta I made rigatoni, because rigatoni was Jack’s favourite, and when it’s someone’s 70th you make their favourite pasta. The sauce was Marcella Hazan’s — always doubled, never negotiable.

(Full recipes for the stuffed chicken, the meatballs, and the Marcella Hazan in the comments — just let me know you want them and I’ll post everything.)

We ate outside in the backyard and caught the last of the sun. It was a little chilly but nobody moved. It was also, as it happened, Jelly Bean’s seventh birthday, which made the whole day feel even sweeter.

Jack turned 70. The rigatoni was his favourite. The brandy was an accident that became the best decision of the evening.

Exactly the kind of weekend I want more of.

Kisses!

JJH x

The most important thing I can tell you about spot prawns is that they do not need your help. What they need is heat, good olive oil, and someone who knows when to step back!

I make these every year the moment spot prawn season arrives. They are sweet and yielding and just barely need cooking, which is exactly the kind of ingredient I want to spend a Tuesday evening with.

The charred lemon is not optional. I know it looks like an extra step and I know you’re thinking about skipping it. Don’t. That smokiness, that slightly bitter caramelized edge, it’s what takes this from good to oh my god oh myyyy GOD fuck that’s good. Cut your lemon in half, press it cut-side down into a dry cast iron until it goes dark and slightly blackened. That’s it. You’ve done it. You’re a culinary genius.

If you happen to have a bottle of white wine open (and I sincerely hope you do my love) add a small splash to the pan right before serving to deglaze all those gorgeous garlicky bits. If you don’t, the prawns will forgive you. I might not, but the prawns will.

Serve with bread that has some backbone to it. This is not the moment for a delicate little dinner roll. You want something that can hold up to the oil pooling at the bottom of the pan, because that oil is frankly the whole point and you should be scooping every last drop of it.

What You’ll Need

• ¼ cup good olive oil — yes, your good one

• 3 to 4 lbs fresh spot prawns (Tiger prawns from a proper fishmonger work beautifully if spot prawns aren’t available to you)

• 4 to 6 cloves garlic, roughly chopped or thinly sliced

• 1 to 2 small hot chiles, thinly sliced — optional, but I always do it

• Juice of 1 charred lemon

• A splash of dry white wine, if you’ve got one open

• Salt, to taste

Let’s Make Them

1. Char your lemon first Cut a lemon in half and press it cut-side down into a dry cast iron pan over high heat until it goes dark and slightly blackened. Set aside. This takes two minutes and it’s the whole dish, so don’t skip it.

2. Get your oil smoking Heat the olive oil in a large sauté pan over high heat until it just begins to smoke. You want it genuinely hot. This is not the moment for patience.

3. Add the prawns Add your spot prawns to the pan and toss to coat them evenly in the oil. Then add the garlic, chiles, and a generous pinch of salt. Cook over high heat, stirring occasionally, until the prawns just turn pink — about 2 minutes. Do not walk away. Do not check your phone.

4. Deglaze if you’re drinking If you’ve got a white wine open — and I sincerely hope you do — add a small splash now and let it sizzle up around the prawns. All those garlicky bits lifting off the bottom of the pan? That’s flavour. Collect it.

5. Finish and serve Remove from heat. Squeeze the charred lemon over everything and give the pan one final toss. Serve immediately with bread that has some backbone to it — something that can hold up to the oil pooling at the bottom, because that oil is the whole point and you should be scooping every last drop of it.

Serve immediately. With crusty bread and cold wine. Ideally over the sink, straight from the pan, before anyone else finds out you made them hehe.

Kisses!

JJH x

I have been to Hawaii more times than I can count. Nearly a decade as a flight attendant will do that to you. Triet and I have explored every island together, eaten our way through every food truck, and stayed in enough hotels to have very strong opinions about all of it.

And strong opinions are exactly what I’m going to give you.

Consider this your honest guide to the Hawaiian islands. We’ll start at the bottom and work our way up to the one that has owned my heart for years!

The Big Island: Fabulous, But Not For Me

The Big Island is a land of lush rainforests, black sand beaches, and an active volcano, which is, admittedly, rather fabulous. The Fairmont Orchid is absolutely stunning with its swaying palms and ocean breezes. Hapuna Beach is picture-perfect. Merriman’s in Waimea is always a good idea for dinner. And the Kona coffee, grown on small farms where they still hand-pick the beans, is some of the best you will ever have.

And yet. Despite all of this, the Big Island ranks second from the bottom for me. I cannot fully explain it. Some islands simply speak to you and some do not.

Stay at: The Fairmont Orchid Eat at: Umekes for poke, Merriman’s for dinner Don’t miss: Volcanoes National Park, at least once

Kauai: Breathtaking, and Just a Little Too Sleepy

Kauai is the kind of beauty that makes your jaw hit the floor. Lush green cliffs, misty waterfalls, golden beaches. I mean, if that’s torture, chain me to the wall. One minute you’re basking in the sun, the next a warm tropical rain sweeps in and disappears just as quickly. The Na Pali Coast, whether by boat, helicopter, or a very ambitious hike, is one of the most spectacular things I have ever seen.

The poke from Fish Express in Lihue is outstanding. The huli huli chicken from Mark’s Place goes down easy. It’s the kind of thing you think about for weeks afterwards. And Wailua Falls, which you may recognize from Fantasy Island, is so cinematic it’s crazy.

And yet. Kauai has never quite captured my heart the way the other islands have. It’s a little too sleepy for me. It’s the island equivalent of a beautiful, quiet dinner party where everyone goes home at nine. Lovely. Just not my scene.

Stay at: Anywhere with a view of the Na Pali Coast Eat at: Fish Express for poke, Mark’s Place for huli huli chicken Don’t miss: The Na Pali Coast, non-negotiable

Honolulu: Iconic, Lively, and Just a Little Chaotic

Honolulu is the gateway to Hawaii, a bustling, vibrant city with world-class shopping, historic landmarks, and a shoreline that looks straight out of a Slim Aarons photograph. If you love designer boutiques, a lively atmosphere, and the occasional tourist spectacle, this is your place.

Personally, I appreciate it for what it is. But I much prefer a more relaxed Hawaiian experience.

That said, if you are going to do Honolulu, do it in style.

The Halekulani is elegant, understated, and effortlessly chic, my top choice. The Ritz-Carlton Residences Waikiki offers some of the best panoramic views in the city, and the sushi at Sushi Sho inside is phenomenal. The Kahala Hotel and Resort is old-school glamour at its finest, secluded and refined, with dolphins in the lagoon. Yes, actual dolphins.

A non-negotiable for me whenever I’m in Honolulu: a specialty frozen coffee from Island Vintage Coffee, paired with a breakfast bagel sandwich and an açaí bowl, because why choose. Start your day with a malasada from Leonard’s, shop along Kalakaua Avenue, and if you feel the need to balance out the indulgence, hike Diamond Head for the view. For evenings, Duke’s is always the answer, sunset cocktails, toes in the sand, live music. The kind of place where you sit down for a mai tai and find yourself still there three hours later.

Not my top pick. But if you lean into the urban island experience, you will have a fabulous time.

Stay at: Halekulani, The Kahala Hotel and Resort Eat at: Island Vintage Coffee, Duke’s, Leonard’s for malasadas Don’t miss: Diamond Head at sunrise

Maui: My Ultimate Favourite

If there is one Hawaiian island that truly has my heart, it is Maui. There is just something about it, the people, the beaches, the food! Condé Nast Traveler has named it the best island in the United States, and frankly, they are not wrong.

The Fairmont Kea Lani and The Four Seasons Maui in Wailea offer impeccable service, oceanfront pools, and just the right amount of old-school glamour. Mama’s Fish House is my absolute favourite restaurant in all of Hawaii, the freshest fish caught daily, listed on the menu with the fisherman’s name, how fabulous? Book well in advance. I mean it. Kihei Café every single morning without exception, banana macadamia nut pancakes or the legendary fried rice, or both. I’m not here to judge my love.

Big Beach for lazy afternoons. The Road to Hana for a full day of waterfalls, black sand beaches, and the most charming roadside fruit stands you have ever encountered. Haleakalā at sunrise for something genuinely otherworldly. Molokini Crater for snorkelling in water so clear it feels like swimming in an aquarium.

Maui is everything I love about Hawaii wrapped into one perfect island. It is the kind of place that stays with you long after you leave, and every time I return, it feels like coming home!

Coming soon: my perfect day on Maui, including the moped, the adult sodas, and what it takes to get Triet out of bed before noon. Subscribe so you don’t miss it!

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Kisses, JJH x

Have a favourite Hawaiian island? I want to hear your hot take. Hit reply.

Come find me on Instagram too — @jonathonhawes

My grandfather John grew up in Nova Scotia at a time when lobster was considered poor man’s food. If you brought a lobster sandwich to school, the other children laughed at you. That man, the one who packed lobster for lunch and got teased for it, is the same one who taught me that a truly great sandwich is one of life’s highest pleasures, that fresh seafood needs nothing but a squeeze of lemon to be extraordinary, and that the best meals aren’t eaten in restaurants. They’re eaten outside, with ocean salt air in your hair and a gorgeous chilled glass of Chablis.

This is my guide to the Maritimes: two weeks of foggy mornings, golden sunsets, and seafood so fresh it might as well have leapt onto your plate itself. Do it slowly. Do it beautifully. And for heaven’s sake, order the lobster!

Where to Stay

Forget big hotels. The Maritimes are about intimate, historic, and breathtakingly beautiful stays. The kind where someone lights a fire before you ask and breakfast is made from scratch every morning.

Newfoundland

The Mallard Cottage Inn, St. John’s — Effortlessly cozy, with a wood-burning stove, cashmere throws, and the most indulgent breakfasts you can imagine. It’s like stepping into a beautifully restored 18th-century fishing cottage — but with impeccable service and none of the drafts.

Fogo Island Inn, Fogo Island — Remote, otherworldly, and one of the most beautifully designed hotels in the world. Floor-to-ceiling windows overlooking the wild Atlantic, contemporary-meets-traditional Newfoundland craftsmanship, and a food program built around local fish, foraged ingredients, and Arctic berries. If you only splurge once on this trip, make it here.

Prince Edward Island

Dalvay by the Sea — A grand seaside inn straight out of Anne of Green Gables, with stately rooms, an award-winning restaurant, and the kind of front porch where you sit for hours with a book and a cup of tea and feel entirely no guilt about it whatsoever.

Nova Scotia

Queen’s Landing, Lunenburg — Boutique luxury with a touch of nautical charm, right on the waterfront of one of Canada’s prettiest towns. The kind of place you check into and immediately feel like you’ve made excellent decisions.

Trout Point Lodge, Tobeatic Wilderness — For the off-grid, ultra-luxury retreat. Wood-fired hot tubs, French-inspired cuisine, and the most spectacular star-gazing in the country. Bring someone you want to impress.

The Itinerary

Newfoundland: Days 1–4

Check into The Mallard Cottage Inn and begin as you mean to go on — slowly, with a plate of freshly baked scones and Newfoundland jams and absolutely nowhere to be. Spend the day wandering St. John’s, taking in Jellybean Row and Signal Hill. Dinner at Raymonds, the finest dining experience in Newfoundland and worth every penny.

Then fly or ferry to Fogo Island for three nights at the inn. Do a coastal hike to Joe Batt’s Arm. Pack a picnic. And book yourself onto a private boat tour of Iceberg Alley — sip a dark and stormy and watch glaciers drift past like they have all the time in the world. They do. So do you.

Prince Edward Island: Days 5–7

Check into Dalvay by the Sea, order a pot of PEI mussels the moment you arrive, and let the island work its magic. Walk Cavendish Beach in the morning. Lunch at Richard’s Fresh Seafood for what I will confidently tell you is the best lobster roll in Canada — my grandfather would agree, and his standards are not negotiable.

Book a private sailing charter from Charlottetown Harbour and see PEI from the water, which is the only proper way to see anything. Dinner at The Inn at Bay Fortune, where Chef Michael Smith’s fire-driven tasting menu is the kind of meal you talk about for years. And then go back to your porch, pour something wonderful, and do absolutely nothing.

Nova Scotia: Days 8–14

Ferry to Nova Scotia and drive to Lunenburg — one of the most beautiful towns in this country and the kind of place that makes you want to quit your life and open a small shop selling things made of wool. Check into Queen’s Landing. Dinner at The Savvy Sailor, where the seafood chowder alone justifies the trip.

Book a private sailing charter from Lunenburg Harbour the next morning. Then drive to Wolfville in the Annapolis Valley for a vineyard tour — Canada’s cool-climate wines are criminally underrated and I won’t hear otherwise.

Two nights at Trout Point Lodge for the full wilderness luxury experience — wood fires, river sounds, French-inspired food, and the stars doing something truly obscene overhead.

End in Halifax at The Halliburton, with a farewell dinner at The Bicycle Thief overlooking the waterfront. Order the seafood. Order the wine. Order dessert. You’ve earned it, my love.

What to Eat

Honey, you’re going to be eating good here. The following are non-negotiable:

Lobster. Obviously. Steamed, in a roll, or simply cold with mayonnaise and bread, it really doesn’t matter my love. What matters is that you eat as much of it as possible.

PEI mussels. Prince Edward Island produces some of the finest mussels in the world. Steamed with white wine, garlic, and a little cream. With bread. Non-negotiable.

Seafood chowder. Order it everywhere. Judge each place by it. The Savvy Sailor in Lunenburg sets the bar.

Bannock. Fresh-baked, warm, with butter. A Indigenous staple and one of the great simple pleasures of eating in Atlantic Canada.

A lobster sandwich. In memory of John, who was right about everything.

A word about East Coasters before you go: there’s a saying that West Coasters are nice but not kind, and East Coasters are kind but not nice. Having spent considerable time on both coasts, I can confirm this is absolutely true. There’s a directness to the people here that I love deeply: they’ll tell you exactly what they think, and if they like you, they’ll take you in like family.

My grandfather John is proof of that. A true Nova Scotian, a lover of seafood and sandwiches, and the man responsible for every good thing I know about eating simply and well.

Go to the Maritimes. Eat the lobster. And if someone offers to make you a sandwich, say yes for heaven’s sake!

Kisses, JJH x

Have you been to Atlantic Canada? Where did you eat, where did you stay, and what are you still dreaming about? Hit reply — I want to know everything.

Come find me on Instagram too — @jonathonhawes

Not because store-bought chocolate chip cookies are terrible but because they’ve never had my chocolate chip cookie. One with two kinds of chocolate, flaky Maldon salt on top, and a trick so satisfying you’re going to have to hold back tears.

This recipe comes from a place of pure love. My grandmother Gabbi made the most incredible chocolate chip cookies, and I’ve been chasing that memory ever since. Over the years I’ve tweaked, tested, and frankly eaten an embarrassing amount of dough in pursuit of the perfect version. My team at Mon Pitou will tell you they’ve caught me sneaking cookies and cold milk around the shop more than once. Sue me, I own the place.

These are crispy at the edges, chewy in the centre, salty-sweet in exactly the right way, and completely, utterly irresistible. Make them for last-minute guests. Make them for a midnight snack. Make them for yourself on a Sunday afternoon with nothing but a glass of cold milk and zero guilt. You deserve it, my love.

What You’ll Need

The dough:

• 3½ cups all-purpose flour

• 2 teaspoons cornstarch

• 1¼ teaspoons baking soda

• ½ teaspoon baking powder

• 1 teaspoon kosher salt

• 2½ sticks unsalted butter, at room temperature

• 1½ cups packed light or dark brown sugar (or mix both — live a little)

• 1 cup granulated sugar

• 2 extra-large eggs

• 2 teaspoons pure vanilla extract

• 1¼ cups milk chocolate chips

• 8 oz semisweet chocolate, roughly chopped

The finishing touch:

• 2 tablespoons flaky sea salt, such as Maldon — don’t skip this, it’s everything

Let’s Make Them

1. Get your dry ingredients sorted Whisk together the flour, cornstarch, baking soda, baking powder, and kosher salt in a large bowl. Set aside. This takes two minutes and you’ll be glad you did it first.

2. Cream the butter and sugars In a stand mixer with the paddle attachment, beat the butter on medium until creamy. Add both sugars and beat until light and fluffy — about 3 minutes. Don’t rush this step. The fluffiness is what gives you that perfect chew later.

3. Add the wet ingredients Mix in the eggs one at a time, then the vanilla. Scrape down the sides of the bowl — yes, all of it.

4. Bring it together Add the flour mixture gradually on low speed, mixing just until combined. Then fold in the milk chocolate chips and the chopped semisweet chocolate. The two-chocolate combination is non-negotiable. Trust me on this one.

5. Scoop and freeze Use a ⅓-cup ice cream scoop to form dough balls and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes, or refrigerate for up to an hour. This is what keeps them thick and chewy rather than flat and sad.

6. Bake Preheat your oven to 350°F. Bake four cookies at a time on a half-sheet pan for about 10 minutes.

7. The slam — and this is the fun part Remove the pan from the oven and slam it forcefully onto your counter or stovetop. Seriously. Go for it. The cookies will deflate slightly and the centres will turn gloriously dense and fudgy. Immediately sprinkle each cookie with about ¼ teaspoon of Maldon salt.

8. Finish them off Back in the oven for another 5 to 8 minutes, until the edges are golden brown. Slam the pan one final time when they come out. Let them cool for a few minutes — if you can wait that long hehe.

Serve warm. With cold milk. In whatever state of dress you happen to be in at that hour.

These keep beautifully in an airtight container for up to five days, though in my experience they’ve never lasted that long.

Kisses!

JJH x

Made these? I want to know. Hit reply and tell me — did you go for the Maldon or did you skip it? (If you skipped it, we need to talk honey.)

Come find me on Instagram too — @jonathonhawes