Spare the Ocean, Spoil the Palate – Blue Water Cafe’s Elegant yet Easily Approachable Cookbook Sings of the Sea

Vancouver, B.C. – Drawing from the canon of excellence that elevated Blue Water Cafe + Raw Bar to one of the finest restaurants in the Pacific Northwest, executive chef Frank Pabst shares more than eighty easy-to-follow recipes in his new cookbook.

Pabst has helped lead the West Coast food community in promoting sustainability through his support of the Vancouver Aquarium’s Ocean Wise program and his creation of Blue Water Cafe’s “Unsung Heroes” menu, prominently featured within the book. Complementing Pabst’s French-inspired approach to food are the Japanese traditions of Chef Yoshi Tabo, head of the restaurant’s Raw Bar.

Chefs Pabst and Tabo unveil secrets for creating sustainable seafood delicacies in recipes such as Sablefish caramelized with Soy and Sake; Spot Prawns with Samphire and Miso-Yuzu Sauce; Red Sea Urchin in a Cucumber Vichyssoise with Kusshi Oysters and Lemon Cream; Albacore Tuna Goma-ae; and Hawaiian Yellowtail Sashimi.

Recently published by Douglas & McIntyre, also featured are 120 full-colour photographs as well as companion text by Jim Tobler, illustrating the essence of the place and the talented team that has built the restaurant’s international reputation.


In person at Blue Water Cafe or our sister restaurants: Araxi in Whistler, as well as West and CinCin in Vancouver.

Order online for a personalized copy and receive complimentary shipping within Canada. Or, pick up a copy at fine booksellers, including Barbara-jo’s Books to Cooks and Edible BC.


Spot Prawns with Samphire and Miso-Yuzu Sauce

For the next eight weeks while spot prawns are in season, pick up some live, locally sourced and sustainable spot prawns to create this easy-to-follow recipe at home. Click here for the recipe. Also featured on pages 86-87 of the cookbook.

Blue Water Cafe + Raw Bar is Vancouver’s definitive seafood restaurant located in the heart of Yaletown at 1095 Hamilton Street. Dinner is served nightly from 5:00pm – 11:00pm with late menu until midnight. Valet Monday – Saturday. For reservations call 604 688 8078 or visit


Media contact:
Shelley McArthur
Communications Director
Top Table Restaurant Group
Araxi | Blue Water Cafe | CinCin | West
604 836 8005 |

Restaurant contact:
Stephan Cachard
Restaurant Director
Blue Water Cafe + Raw Bar
604 688 8078 |