Blue Water Cafe Celebrates Sustainability from the Sea

FOR IMMEDIATE RELEASE

BLUE WATER CAFE CELEBRATES SUSTAINABILITY FROM THE SEA
– Unsung Heroes Festival Returns With New Delights To Discover –

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.”

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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 2018

Carp + Trout Roe “Meze”
phyllo pastry filled with carp roe dip, fresh cucumber, trout roe, radish, watercress  13.50

Grey Mullet Bottarga “Gnocchi”
cured and dried mullet roe grated over dulse seaweed gnocchi, artichoke barigoule  14.50

Periwinkles “Pick & Eat”
boiled in kombu broth, green algae + jalapeno aioli  12.50

Herring “Poke Bowl”
matjes herring, ogo seaweed, sweet onion, sesame, avocado, inamona, herring roe  12.50

Jellyfish “Kimchi”
napa cabbage roll with jellyfish, braised chicken, kimchi, green onion, carrot, cucumber  12.50

Crayfish “Cappuccino”
made from invasive crayfish, warm vichyssoise foam  13.50

Mackerel “Nama Harumaki”
pickled mackerel filet in rice paper, umeboshi, daikon radish, avocado, shiso, almonds  14.50

Octopus “Bolognese”
ragu a la Bolognese with octopus and pork belly, squid ink fettucine  15.50

Red Sea Cucumber “Casino”
bacon, celery, onions, garlic, red pepper and white wine  13.50

Sea Urchin “Hot Dog”
asian pear and sweet pepper relish, uni miso mustard, nori bun  15.50

Smelt “Tacos”
crispy fried smelt, masa harina tortillas, cabbage, aji amarillo crema, cilantro, lime  12.50

Sturgeon Liver “Pate”
pickled vegetables, marinated mushrooms, mustard seeds, grilled bread  14.50

Whelk “Au Gratin”
poached sea snails, bc endives, slow cooked ham, mornay sauce  14.50

Slipper 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.

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ABOUT TOPTABLE GROUP:
One of Canada’s leading hospitality groups, Toptable Group has seven elegant yet approachable restaurants in Vancouver and Whistler: Araxi Restaurant and Oyster Bar and The Cellar by Araxi, Bar Oso, Il Caminetto, 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
#BlueUnsungHeroes

SUGGESTED TWEET:
Celebrate the Unsung Heroes Festival @BlueWaterCafe and get schooled on all things @OceanWiseLife! #BlueUnsungHeroes

MEDIA CONTACT:
Judy Ahola
Director of Communications
Toptable Group
[email protected]
604 836 8005