Blue Water Cafe’s 7th Annual Unsung Heroes Festival

?January 25th, 2011?

Blue Water Cafe’s 7th Annual Unsung Heroes Festival
February 1st – 28th, 2011

Vancouver, B.C. – Executive Chef Frank Pabst’s Unsung Heroes take pride of place at Vancouver’s multiple award winning Blue Water Cafe throughout the month of February.

Long a champion of our coastal fisheries, and protective of commercially endangered species, Chef Pabst created the annual Unsung Heroes festival seven years ago. His concept is simple: avoid species that are over-fished, or fished in ways that damage ocean beds or cause unnecessary by-catch, by introducing diners to new experiences and flavours using species found in abundance.

“During the winter – while halibut and salmon stocks replenish – it’s the ideal time to feature the full potential of species that are often overlooked,” Pabst said. “Our Unsung Heroes are not only plentiful, they’re delicious and nutritional.”

Again this year, 10 per cent of proceeds will be donated to the Vancouver Aquarium’sOcean Wise sustainable seafood program, of which Blue Water Cafe is a founding member.


marinated with sesame oil and togarashi, daikon and cucumber salad  9.50

sea snails cooked in a white wine vegetable bouillon
served chilled in their shells with saffron aioli  9.50

pickled in apple schnapps, vegetable relish, smoked potato sponge  9.50

Herring Roe
kombu seaweed, bonito flakes, dashi, soy  10.50

kaiso salad with avocado, cucumber, sesame, ponzu and rice bran oil  7.50


white anchovies marinated with garlic and parsley, parmesan custard
fennel and romaine hearts in organic olive oil and lemon vinegar  9.50

mirugai ubuki sashimi with tama miso sauce  15.50

Sea Cucumber
nori spring roll with sea cucumber, oysters, snow peas, shiitake mushrooms, bean sprouts
pea shoot salad with hoisin dressing  10.50


eggplant baba ghanoush with nasturtium and golden raisins
preserved beech mushrooms, long pepper balsamic reduction  9.50


grilled with chilean merken spice, garlic confit, chickpeas, charred red peppers  11.50

in a blanket with pine nut gremolata, cardoon, black olives, preserved grapefruit
citrus chili gastrique  9.50

Red Sea Urchin + Squid
fresh squid ink pasta, crispy market squid, quail egg, sea urchin cream  12.50

For reservations
, visit or call 604 688 8078.

Awarded Gold for ‘Restaurant of the Year’, ‘Best Seafood’ and ‘Chef of the Year’ (Frank Pabst) by critics inVancouver magazine’s 2010 Restaurant Awards, Blue Water Cafe is celebrated as Vancouver’s definitive seafood restaurant. Dinner is served nightly from 5:00pm – 11:00pm with late menu until midnight. Valet nightly. 1095 Hamilton Street, Vancouver, B.C. 604 688 8078

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Unsung Heroes recipes and high resolution images available upon request.

Media contact:

Shelley McArthur
Communications Director
Top Table Group: Araxi | Blue Water Cafe | CinCin | West | Thierry
555 Helmcken Street, Vancouver, B.C.  V6B 5H7
604 836 8005 |

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