Unsung (Coastal) Heroes at Vancouver’s Bluewater Cafe
Blue Water Cafe‘s 7th Annual Unsung Heroes Festival
February 1st – 28th, 2011
Vancouver, B.C. – Executive Chef Frank Pabst’s Unsung Heroes take pride of place at Vancouver’s multiple award winning Blue Water Cafe throughout the month of February and showcase far more than oysters.
Long a champion of our coastal fisheries, and protective of commercially endangered species, Chef Pabst created the annual Unsung Heroes festival seven years ago. His concept is simple: avoid species that are over-fished, or fished in ways that damage ocean beds or cause unnecessary by-catch, by introducing diners to new experiences and flavours using species found in abundance.
“During the winter – while halibut and salmon stocks replenish – it’s the ideal time to feature the full potential of species that are often overlooked,” Pabst said. “Our Unsung Heroes are not only plentiful, they’re delicious and nutritional.”
Again this year, 10 per cent of proceeds will be donated to the Vancouver Aquarium’s Ocean Wise sustainable seafood program, of which Blue Water Cafe is a founding member.
marinated with sesame oil and togarashi, daikon and cucumber salad 9.50
sea snails cooked in a white wine vegetable bouillon
served chilled in their shells with saffron aioli 9.50
pickled in apple schnapps, vegetable relish, smoked potato sponge 9.50
kombu seaweed, bonito flakes, dashi, soy 10.50
kaiso salad with avocado, cucumber, sesame, ponzu and rice bran oil 7.50
white anchovies marinated with garlic and parsley, parmesan custard
fennel and romaine hearts in organic olive oil and lemon vinegar 9.50
mirugai ubuki sashimi with tama miso sauce 15.50
nori spring roll with sea cucumber, oysters, snow peas, shiitake mushrooms, bean sprouts
pea shoot salad with hoisin dressing 10.50
eggplant baba ghanoush with nasturtium and golden raisins
preserved beech mushrooms, long pepper balsamic reduction 9.50
grilled with chilean merken spice, garlic confit, chickpeas, charred red peppers 11.50
in a blanket with pine nut gremolata, cardoon, black olives, preserved grapefruit
citrus chili gastrique 9.50
Red Sea Urchin + Squid
fresh squid ink pasta, crispy market squid, quail egg, sea urchin cream 12.50
Dinner is served nightly from 5:00pm – 11:00pm with late menu until midnight. Valet nightly.
1095 Hamilton Street, Vancouver, B.C. 604 688 8078