BLUE WATER CAFE'S UNSUNG HEROES MENU INTRODUCES ECO-FRIENDLY OPTIONS(Edited from the press release) -(
January 31, 2008)
Executive Chef
Frank Pabst, an advocate of sustainable seafood practices, is launching Blue Water Cafe's signature ‘
Unsung Heroes’ Festival on Wednesday, February 6th.
Pabst introduced the month-long celebration in 2005, in recognition of the dwindling stocks of better-known seafood varieties, caused by overfishing, bycatch and habitat damage. His approach is positive: "chefs have the power to diversify the demand placed on certain species by introducing alternative options," says Pabst.
During the festival, diners are invited to sample from a selection of small plates, including:
Grilled Herring Filets on warm fingerling potato salad with mountain caviar
Sweet and Sour Mackerel with kuri squash, eggplant, capers and bell pepper jelly
Sardines baked with BC Honey Mussels, swiss chard, pine nuts and salsa verde
Octopus, Neon Flying Squid and Spot Prawn Ceviche with rocoto sauce
Wine Director
Andrea Vescovi has drawn from Blue’s vast wine library to thoughtfully pair complementary wines and sake for each dish.
Ten percent of the Unsung Heroes menu proceeds will be donated to the
Vancouver Aquarium’s
Oceanwise sustainable seafood program of which Blue Water Cafe is a founding member.
Blue Water Cafe's newly enhanced private dining and wine cellaring facilities present two of Vancouver’s most exclusive rooms designed for those wishing to dine in privacy. Located in Vancouver’s hip Yaletown district at 1095 Hamilton Street , dinner is served nightly from 5pm until 11pm with late menu until midnight. Valet nightly.
For reservations, call 604.688.8078 or visit
www.bluewatercafe.net.
