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 Chefs / Culture / Destinations / Elsewhere / Travel May 7, 2019 An Introduction to Letters from Lyon to EAT I have spent my career thus far with a few goals in mind: climb the brigade of each kitchen I set foot in, put in my time and become “chef”. ... Read More Chefs / Press Release / Restaurants January 15, 2019 New Executive Chef at The Pointe Restaurant New Executive Chef Carmen Ingham appointed at Wickaninnish Inn’s The Pointe Restaurant in Tofino, Canada Press Release — January 15, 2019 ... Read More Chefs / Events January 25, 2018 Wine, Beer, Foodie and Fun-lovers Celebrate Parksville Uncorked It’s time to raise your glass and toast the exceptional wines, beers, ciders and cuisine of British Columbia at the 10th annual Parksville Uncorked ... Read More Chefs / Events / Wine Events May 3, 2017 It’s true love when Chef Meets BC Grape Nowhere else can you taste so much great food paired with so much exceptional BC VQA wine. At Chef Meets BC Grape, you can sip from hundreds of wines ... Read More Chefs / Elsewhere / Out of Towners May 2, 2016 Terroir Hospitality Symposium: 10-years on and still going strong Last Monday (April 26), Terroir Symposium, Canada’s most influential gathering of the biggest and brightest culinary minds, celebrated its 10th ... Read More Chefs / Restaurants March 17, 2016 A Throwback Throw Down: Atlas Pop Up Event #1, Part and Parcel The restaurant industry in Victoria in the early 2000s, for those who were manning the dish pits, doing prep, and plating salads, was a transient ... Read More Comments are closed.