Unsung Heroes Festival Schools Palates For A Sustainable Cause – Blue Water Cafe Sings the Virtues of the Sea

 

Since 2004, Blue Water Cafe’s Executive Chef Frank Pabst has been spearheading tides of change during his Unsung Heroes Festival by showcasing unique and sustainable seafood. Throughout the month of February, we invite you to get schooled on delights from the deep – presented by Chef Frank and his brigade, who are longtime champions of ocean conservation practices.

Stellar dishes such as stir-fried jellyfish, red sea urchin trifle, sturgeon liver pate, and poached periwinkles have graced Chef Frank’s impressive Unsung Heroes menu during the last 12 years. British Columbia’s giant red sea cucumber – which has just been listed as sustainable by the Vancouver Aquarium’s Ocean Wise conservation program – will take pride of place on Chef Frank’s 2017 menu. These pink-hued invertebrates are hand-picked by divers and can be enjoyed fresh or dried. Guests can look forward to tasting the newest gem of the Ocean Wise family in Chef Frank’s black Himalayan risotto that’s deliciously studded with giant red sea cucumber, pig’s trotter, butternut squash and basil. Unsung Heroes favourites from previous festivals include:

 

Slipper Limpets

tonkotsu shoyu ramen with water chestnut, green onion, enoki mushrooms, nori

 

Slipper Limpets

 

Sea Urchin

sea urchin mousse in a crispy shell with ponzu jelly and avocado sauce

 

Red Sea Urchin photo credit John Sherlock

 

Jellyfish

stir fried jellyfish with pork belly, wood ear mushrooms,

snow peas, cabbage, hoisin sauce

 

Marinated Jellyfish photo credit John Sherlock

 

Octopus

charred octopus, morcilla sausage, picquillo peppers, arugula,

white bean puree, chorizo oil

 

Grilled Octopus photo credit John Sherlock

 

“It is so rewarding to introduce new sources of seafood to our discerning audience and encourage them to choose sustainable options which ultimately relieves pressure on overused stocks from our oceans,” says Chef Frank. “These formerly ‘unsung’ species are now heroes in their own right and have tipped the scales allowing us to embrace more options with better returns – for both the sea and our guests.”

Executive Chef Frank Pabst photo credit Steve Li

 

Best known for leading British Columbia’s sustainable seafood movement, Blue Water Cafe strives to educate guests on seafood sustainability while providing an exceptional dining experience. Blue Water Cafe is a founding member of the Vancouver Aquarium’s Ocean Wise program and annually donates 10% of the proceeds from Unsung Heroes to this essential program.

“Unsung Heroes is an event we look forward to every year. Not only does Chef Frank create a remarkable and innovative menu, but he and his culinary team have been true ambassadors for our oceans,” said Ann-Marie Copping, Ocean Wise Program Manager. “Turning our thoughts – and our taste buds – to the unsung heroes of sustainable seafood will make a lasting impact on our oceans, lakes, and rivers for generations to come. It is mindful dining, served deliciously.”

The Unsung Heroes Festival starts Wednesday, February 1st and ends on Tuesday, February 28th, 2017. For further information or reservations, please contact Blue Water Cafe by telephone at 604 688 8078 or online at www.bluewatercafe.net.

 

ABOUT TOPTABLE GROUP:

One of Canada’s leading hospitality groups, Toptable Group has six elegant yet approachable restaurants in Vancouver and Whistler: Araxi Restaurant and Oyster Bar and The Cellar by Araxi, Bar Oso, CinCin Ristorante, Blue Water Cafe, West Restaurant, and Thierry Cafe. More information can be found online at www.toptable.ca.

SOCIAL:

Facebook: @BlueWaterCafe

Twitter: @BlueWaterCafe

Instagram: @BlueWaterCafe

#BlueUnsungHero

 

Feature image: Vancouver Aquarium photo credit Brandon Hart

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