Written By Guest Writer Chefs / Events / Restaurants / Vancouver Jan 29, 2018 Blue Water Cafe Celebrates Sustainability from the Sea SHARE VIA: Facebook Twitter Pinterest“Unsung Heroes Festival Returns”Vancouver, B.C. (January 29th, 2018) – Take a deep dive with Blue Water Cafe + Raw Bar and discover new delicious delights with the Fourteenth Annual Unsung Heroes Festival.Offered from February 1st to 27th, the Unsung Heroes Festival celebrates lesser known and often overlooked fin and seafood to educate diners about alternative sustainable Ocean Wise choices. Executive Chef Frank Pabst has creatively forged a special menu of unique dishes for this annual affair that benefits the Vancouver Aquarium’s Ocean Wise program with a 10% contribution of proceeds. Wine Director William Mulholland pulls out all the stops and pairs his top choices of wonderful wines with the Unsung line-up.“The Unsung Heroes Festival is always a popular initiative of Blue Water’s as we’re up for the challenge of bringing a spotlight on new Ocean Wise products and share the importance of dining sustainably with our guests,” says Chef Frank. “As a founding member of the Ocean Wise program, we’re truly honoured to work with the Vancouver Aquarium and our trusted suppliers who provide guidance and expertise on highlighting ocean conservation practices.”The 2018 Unsung Heroes menu features new and returning favourites so catch them while you can. Guests are in for a treat with this year’s menu offerings such as Sturgeon Liver ‘Pate’, Octopus ‘Bolognese’, Slipper Limpet ‘Paella’, and even a Sea Urchin ‘Hot Dog’. UNSUNG HEROES 2018Carp + Trout Roe “Meze” phyllo pastry filled with carp roe dip, fresh cucumber, trout roe, radish, watercress 13.50Grey Mullet Bottarga “Gnocchi” cured and dried mullet roe grated over dulse seaweed gnocchi, artichoke barigoule 14.50Periwinkles “Pick & Eat” boiled in kombu broth, green algae + jalapeno aioli 12.50Herring “Poke Bowl” matjes herring, ogo seaweed, sweet onion, sesame, avocado, inamona, herring roe 12.50Jellyfish “Kimchi” napa cabbage roll with jellyfish, braised chicken, kimchi, green onion, carrot, cucumber 12.50Crayfish “Cappuccino” made from invasive crayfish, warm vichyssoise foam 13.50Mackerel “Nama Harumaki” pickled mackerel filet in rice paper, umeboshi, daikon radish, avocado, shiso, almonds 14.50Octopus “Bolognese” ragu a la Bolognese with octopus and pork belly, squid ink fettucine 15.50Red Sea Cucumber “Casino” bacon, celery, onions, garlic, red pepper and white wine 13.50Sea Urchin “Hot Dog” asian pear and sweet pepper relish, uni miso mustard, nori bun 15.50Smelt “Tacos” crispy fried smelt, masa harina tortillas, cabbage, aji amarillo crema, cilantro, lime 12.50Sturgeon Liver “Pate” pickled vegetables, marinated mushrooms, mustard seeds, grilled bread 14.50Whelk “Au Gratin” poached sea snails, bc endives, slow cooked ham, mornay sauce 14.50Slipper Limpet “Paella” bomba rice cooked with saffron, pimenton, sofrito, tomato + green chickpeas, aioli 13.50 For further information or reservations, please contact Blue Water Cafe by telephone at 604 688 8078 or online at www.bluewatercafe.net. SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like Causes / Chefs / Events / Victoria August 30, 2019 Mary Ploegsma—The Tattoo Series I It was an unforgettable afternoon. Mary Ploegsma served us David’s Tea’s vanilla chai with sweet local strawberries and chocolate biscuits. The ... Read More Causes / Chefs / Events / Food Heroes / Sustainability August 30, 2019 An Evening with Chef Ned Bell and Ocean Wise On August 20, 2019, Ocean Wise and Eagle Wing Whale and Wildlife Watching Tours teamed up to present the first in a series of speaker events in ... Read More Chefs / Destinations / Epicure at Large / Food People / Travel August 1, 2019 Letters From Lyon August 2019 Cher Eat, I have been wondering a lot lately about how Lyon gained such a recognisable status in gastronomy. Sure, yes there are plenty of ... Read More Chefs / Food Events / Food Pairings / Wine Events August 1, 2019 On This Harvest Moon – Celebrate with Averill Creek On This Harvest Moon’ – September 14th, 6pm Celebrating the Cowichan Valley’s autumn bounty with local farmers, Averill Creek wines, ... Read More Chefs / Restaurants / Review July 29, 2019 Wildness: Ode To Newfoundland and Labrador A decade ago, when my wife and I were driving around Newfoundland, we met and befriended one of then-premier Danny Williams’ speechwriters. She ... Read More Chefs / Food Events / Food Pairings / Restaurants / Review July 29, 2019 Creatives Collaborate – Veneto’s Chef Jamie Huynh and Toptable’s Chef Kristian Eligh Creatives Collaborate—at first glance, the title suggested storytelling, workshops and artistic endeavours. A hotbed of artful storytelling in ... Read More Comments are closed.