Merroir + Terroir – Blue Water Cafe’s Unsung Heroes Menu Sings of the Sea

Vancouver, B.C. – Tuesday, January 5th marks the launch of executive chef Frank Pabst’s annual Unsung Heroes festival at Blue Water Cafe, a month earlier this year to precede the Vancouver 2010 Olympic Winter Games.

Long a champion of sustainably-resourced seafood, chef Pabst’s month-long initiative spotlights lesser-known, yet delicious coastal species from responsibly managed fisheries.

But this year, the festival’s 6th, sees some innovative twists.

“Chef Pabst laid down a challenge,” said wine director Andrea Vescovi, “to pair our merroir with our terroir. So we’ve matched the Unsung Heroes with a selection of exciting wines that highlight lesser-known varietals and wineries, and some labels just harder-to-find.”

Alongside Blue Water Cafe’s regular raw bar and à la carte selections, chef Pabst will offer a selection of small plates featuring Unsung favourites – Humboldt Squid, Octopus, Periwinkles, and Jellyfish, to name a few – many of which found within the pages of his new cookbook, just named “Best Seafood and Fish Book in Canada” by the Gourmand World Cookbook Awards.

Sushi master Yoshi Tabo has also reached into his repertoire, featuring some of his own Unsung Heroes, including Geoduck, Herring, and Uni.

Ten percent of the Unsung Heroes menu proceeds will be donated to the Vancouver Aquarium’s Ocean Wise sustainable seafood program of which Blue Water Cafe is a founding member.

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Unsung Heroes menu, recipes and images available upon request.

Media contact: 
Shelley McArthur
Communications Director
Top Table Restaurant Group
Araxi | Blue Water Cafe | CinCin | West
604 836 8005 | shelley@toptable.ca
www.toptable.ca

Restaurant contact:
Stephan Cachard
Restaurant Director
Blue Water Cafe + Raw Bar
604 688 8078 | stephan@bluewatercafe.net
www.bluewatercafe.net