The 15th Annual Unsung Heroes Festival Salutes Seaworthy Sustainability

– Executive Chef Frank Pabst Elevates Lesser Known
Catches of the Day –

Blue Water Cafe + Raw Bar’s 15th Annual Unsung Heroes Festival highlights the best of our sustainable seas. Executive Chef Frank Pabst’s commitment to creating dishes, with lesser known and under-utilized catches, is a deep dive into saving our oceans’ habitats from overfishing and excessive harvesting practices. And as a founding member of the Vancouver Aquarium’s Ocean Wise program, Blue Water Cafe continues its longstanding support of this organization’s practices and philosophies, and only serves sustainable seafood to its dining guests.

“Due to popular demand, we continue to offer our Unsung Heroes menu throughout the month of February and to bring awareness to the great work of the Vancouver Aquarium and our trusted suppliers,” says Chef Pabst. “With every sale of an Unsung Heroes dish, Blue Water Cafe is pleased to contribute partial proceeds to benefit the aquarium’s mandate for healthy oceans – for generations to come.”

The 2019 Unsung Heroes menu features the following dishes, and alongside the regular menu, they’ll be available for sharing family-style, beginning February 1st. Wine Director William Mulholland has well-considered wine, sake and beer suggestions    to accompany each dish.

Carp Roe ‘Bombolini’
savoury doughnuts filled with carp roe cream

Red Sea Cucumber ‘Carbonara’
guanciale, garlic, black pepper and pecorino, squid ink fettucini

Octopus ‘Croquetas’
chorizo, green garbanzo jalapeno hummus, lemon aioli

Sturgeon Liver ‘Pate’
pickled vegetables, marinated mushrooms, mustard seeds, grilled bread

Grey Mullet Bottarga ‘Negitoro Pizza’
cured and dried mullet roe grated over chopped albacore and crispy sushi rice

Sea Urchin ‘Quiche’
leeks, fennel, wakame seaweed and sea urchin custard in a flaky pie crust

Mackerel ‘Avocado Toast’
grilled mackerel steak lightly smoked over apple wood, bergamot dashi

Jellyfish ‘Waffle’
korean pajeon waffle with green onion, peppers, kimchi, topped with jellyfish

For further information or reservations, please contact Blue Water Cafe by telephone at 604 688 8078 or online at

Media release and images provided by Jody Ahola, TopTable Group.

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