Sardine In A Blanket - Photo by Hannah Ahn

February 1 – 29, 2012

Executive Chef Frank Pabst’s eighth annual Unsung Heroes Festival takes pride of place at Vancouver’s multiple award-winning Blue Water Cafe throughout the month of February.

Chef Pabst, who has won many culinary distinctions, has long been a champion of the sustainable fisheries movement. He created the Unsung Heroes Festival specifically to draw attention to the diversity of formerly under-utilized species. 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.

Since then, the Festival has become ‘wildly popular’ at Blue Water Cafe, as avid diners seek out new dishes, as well as returning favourites from Unsung Heroes past.

“Eight years ago, this was quite a radical concept,” Pabst says. “But now our guests are well-informed as to just how delicious and nutritional some of these lesser-known seafoods can be. I’m delighted that we’ve been able to introduce them into the mainstream.”

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

Unsung Heroes Menu

recommended as sharing plates for the table

Jellyfish
stir fried with pork jowl, lotus root, chili and green onions
hoisin sauce and pea shoot salad  10.50

Periwinkles
sea snails poached in a kombu seaweed broth
served chilled in their shells, nori shoyu vinaigrette  9.50

Herring
celery salad with preserved watermelon, walnuts, fuji apples, watercress  9.50

Herring Roe
taramasalata with herring roe, grilled flat bread, citrus marinated olives  10.50

Seaweed
kaiso sunomono, mixed seaweed salad with tosa-zu sauce and ginger  7.50

Anchovy
marinated white anchovies, pearl barley, cilantro chimichurri
parmesan, romaine lettuce  9.50

Geoduck
mirugai sashimi with karashi sumiso  15.50

Sea Cucumber
smoked potato and shiitake mushroom chowder
with sautéed sea cucumber and grilled scallions  10.50

Mackerel
broiled with sesame seeds, pickled sunchokes
kabayaki sauce with orange and long pepper  9.50

Octopus
charred octopus, swiss chard, chorizo, white bean purée, romesco sauce  11.50

Sardine
pan fried in a blanket
stuffed with pine nut gremolata, broccolini, harissa sauce  9.50

Red Sea Urchin
red sea urchin trifle, avocado cream, nori seaweed nest, yuzu sake purée
peruvian gooseberries, ponzu jelly  12.50

Listen live on News 1130 AM Friday’s 11:05 am (November 18 – 11:35 am).

Published originally in Daily XY

The Pacific Northwest is renowned for its oysters, but the recipe for a good oyster bar requires much more than just a fresh, meaty, brackish bivalve, and includes atmosphere, attentive service and additional menu items to complete the dining experience. Here are some top Vancouver spots for shucking and sucking.

Rodney’s Oyster House
A casual but corporate Yaletown oyster spot, Rodney’s Oyster House is always abuzz. The servers are mostly male, and prawn-garnished Caesars the drink of choice. Of course, the vast selection of oysters changes daily. Fresh bread fills the gap and is a useful tool to absorb the alcohol you may just feel motivated to consume when this place is inevitably rocking.1228 Hamilton St., 604-609-0080.

The Oyster
This tiny spot, housed in the original Vancouver Stock Exchange Building, is Vancouver’s newest addition to the oyster scene. The Oyster’s “buck a shuck” runs from 3 – 7 p.m. each day, but one must arrive early to have any chance of getting a seat. There’s a menu well-beyond the raw scallops and oysters stacked behind the bar, including steamer bowls, lobster rolls and squid po’ boys (perfect for a quick lunch). Completing the experience is the almost impeccable wine selection, as well as pre-made cocktails crafted by Brad Stanton, one of Vancouver’s top bartenders. 475 Howe St., 604-899-0323.

La Brasserie
A cozy Franco-German gem run by two brothers, La Brasserie has more going for it than just its leather banquettes and its signature dish, the Suckling Pig. They’ve got ocean-fresh buck-a-shuck oysters nightly from 9 – 12 p.m., for those who enjoy late-night dining. Diners can choose from over 30 craft European beers, and a strong selection of oyster-friendly wines.1091 Davie St., 604-568-6499.

Joe Fortes Seafood & Chop House
This downtown icon has been shucking for over 25 years; imagine the accumulated shells. Sit at Joe Fortes’ oyster bar and watch champion speed-shucker “Oyster Bob” Skinner work his magic and turn out more molluscks in one night than you’ll shuck in a lifetime. Frequently cited Vancouver’s Best Oyster Bar, this is definitely the place to go if you want to people-watch. In the summer, hit the patio on Friday for the after work crowd. 777 Thurlow St., 604-669-1940.

Blue Water
While Vancouver is thick with stellar restaurants, Blue Water always comes up in any worthy food writer’s top-five list, regardless of whether oysters are a criterion. Here, Chef Frank Pabst focuses on sustainable seafood — which, of course includes oysters. Sit at the Raw Bar and watch the knives fly as the sushi chefs whip up sashimi. There’s always a terrific selection of oysters, along with various tasty dipping sauces, as well as impressive wine and cocktail menus. 1095 Hamilton St., 604-688-8078.

Set in the elegant Chagall Room at Mission Hill, the Chefs will present an exclusive multi-course menu expertly paired with a compelling selection of wines drawn from the award winning Mission Hill Family Estate portfolio.

Friday, May 6
6:30 pm
$165.00 plus taxes

A one-hour wine and hors d’oeuvres reception will be followed by a six-course wine and food pairing dinner in the Chagall Room.
To reserve space book online or call 250.768.6483.

About Mission Hill Family Estate
Mission Hill Family Estate is world renowned for its award-winning wines, stunning setting, architecture, and Cuisine du Terroir-influenced Terrace Restaurant. The winery’s vineyards are located in five distinct growing regions of British Columbia’s Okanagan Valley. Reflective of the origin and unique character of the Valley and meticulous ‘Vine to Bottle’ program, Oculus, its signature Bordeaux-inspired wine, represents the pinnacle in premium winemaking. Proprietor Anthony von Mandl and winemaker John Simes produce elegant internationally acclaimed wines with New World flavours and Old World refinement from this incomparable wine valley. Visit missionhillwinery.com for more information and follow Mission Hill Family Estate on Twitter @missionhillwine.

Lifetime Achievement Award, Jack Evrensel

A great honour for the entire Top Table Group saw our proprietor Jack Evrensel acknowledged for his leadership and excellence in the culinary arts during his lengthy career with the Lifetime Achievement Award, presented to just one British Columbian each year.

In his acceptance speech, Jack simply stated, “I would like to thank all the judges and Vancouver magazine. I would also like to thank everyone at Top Table—this is truly your recognition. It is my privilege and pleasure to work in an industry where people care for others and give of themselves.”

Araxi Restaurant + Bar

•    Best Whistler, Gold
•    Silver Wine List Award, Vancouver Playhouse International Wine Festival

For an unprecedented 11th year, Araxi was recognized once again with the Gold Award for Best Whistler restaurant, a testament to the hospitality of executive chef James Walt and restaurant director Neil Henderson.

“This splendid restaurant is one of the best things about Whistler,” one judge said of Araxi. “The commitment to local products and suppliers shines through the inventive dishes from chef James Walt’s kitchen.”

Blue Water Cafe + Raw Bar

•    Best Formal Restaurant, Gold
•    Best Seafood, Gold
•    Best Formal Japanese, Honourable Mention
•    Platinum Wine List Award, Vancouver Playhouse International Wine Festival

Chef Frank Pabst, the 2010 Chef of the Year, together with restaurant director Stephan Cachard, led Blue Water Cafe to win both the inaugural Best Formal award and its fourth annual award for Best Seafood, as well as an Honourable Mention for Best Formal Japanese for its Raw Bar.

According to Vancouver magazine: “Blue Water Cafe scored highest with its ‘commitment to every aspect of the dining experience, starting with a chef, Frank Pabst, at the top of his game.’ ‘Always busy without feeling crowded, and expertly run,’ offered another judge, ‘Blue Water Cafe is the room you’d take an out-of-town visitor who wanted to experience the embodiment of Vancouver’s culinary sensibility.’”

CinCin Ristorante + Bar

•    Best Formal Italian, Silver
•    Gold Wine List Award, Vancouver Playhouse International Wine Festival

Executive chef Todd Howard has recaptured the legacy of CinCin’s storied forno and its welcoming rooms with classically inspired dishes heightened with modern nuances.

Moving CinCin smartly to the forefront of contemporary Italian cooking, Chef Howard and restaurant director Ricardo Ferreira, along with their colleagues, certainly captured the attention of the restaurant awards jury, who said that, “CinCin offers ‘quality dishes (and especially unforgettable desserts) in a vivid, buzzy room that appeals to visitors and locals alike.’”

West Restaurant + Bar

•    Best Formal Restaurant, Silver
•    Sommelier of the Year, Owen Knowlton
•    Platinum Wine List Award, Vancouver Playhouse International Wine Festival

Chef David Gunawan and restaurant director Brian Hopkins placed West just behind sister restaurant Blue Water Cafe in this hotly contested category that signals the very best in British Columbia dining. According to the Vancouver magazine judges, “David Gunawan brings regional expressions of the season to the plate with imagination and flawless technique.”

West’s wine program was also recognized, capturing not only Sommelier of the Year in the form of the ever-articulate Owen Knowlton, but also the Platinum Wine List Award, again with sister restaurant Blue Water Cafe, the only two recipients of this highest award.

Top Table is one of the most highly respected hospitality groups in Canada, encompassing four leading restaurants in Vancouver and Whistler: Araxi, CinCin, Blue Water Cafe and West, as well as the highly anticipated atelier, ‘thierry’ (Spring 2011). Continuing to evolve in the pursuit of excellence, each venue has received significant critical acclaim, both locally and internationally. For more information, visit www.toptable.ca.

Top Table Restaurants Top Wine Festival Awards

West Restaurant wine director Owen Knowlton was named the “2011 Sommelier of the Year” today at the 8th Annual Awards Lunch convened during the 33rd annual Vancouver Playhouse International Wine Festival.

Part of West’s management team since 2005, Owen has worked to build the restaurant’s diverse cellar that now comprises some 700 labels, widely recognized as one of Canada’s finest.

Top Table proprietor Jack Evrensel commented, “I’m very proud of Owen. He has a nuanced palate and deep wine knowledge, but it’s his ability to gently translate both that creates memorable experiences for our guests.”

Owen will also be honoured at the annual Vancouver Magazine Restaurant Awards on April 12th.

Wine List Awards

Also announced during the ceremony, were repeated successes for Araxi, Blue Water Cafe, CinCin and West when each restaurant was called to the podium in recognition of establishing four of Western Canada’s leading wine programs.

Blue Water Cafe and West were the only two restaurants awarded with the highest Platinum Wine List Award. CinCin and Araxi were each among a distinguished group of seven restaurants to win the Gold and Silver designations, respectively.

A panel of judges reviewed wine list submissions throughout British Columbia and Alberta, evaluating presentation and format, harmony with the menu, balanced varietal and style selections, and vintage depth. Each restaurant’s in-house wine program—comprising staff knowledge, storage, presentation and glassware—was also adjudicated.

“It’s a great feeling when our work is recognized,” said Blue Water Cafe wine director Andrea Vescovi (himself a Sommelier of the Year award recipient in 2009).

“It’s a tribute to my colleagues as individuals,” said Araxi wine director Samantha Rahn, “but also to our continuous collaboration.”

CinCin wine director Sarah McCauley agreed, adding, “These awards are all about the team. We have diverse tastes, and differing menus to match, but we all benefit from working closely together, and we like to think that our guests do too.”

Top Table’s wine libraries are also perennial recipients of the ‘Best of’ Award of Excellence from Wine Spectator magazine.

‘Director’s Blend’ Special Wine Release Coming Soon

Speaking to the power of the Wine Directors’ collaborative, in close partnership with winemaker David Enns of Laughing Stock Vineyards, Top Table will soon present its Director’s Blend wines—available exclusively in each of our restaurants later this Spring.

A number of trips to the Naramata Bench have resulted “in deeply pleasing red and white blends that are true to the Okanagan,” said West wine director Owen Knowlton on behalf of his colleagues. “We have designed these food-friendly wines to be price-friendly too,” he added. “We think they’re terrific.”

Top Table is one of the most highly respected hospitality groups in Canada, encompassing four leading restaurants in Vancouver and Whistler: Araxi, CinCin, Blue Water Cafe and West, as well as the highly anticipated atelier, ‘thierry’ (Spring 2011). Continuing to evolve in the pursuit of excellence, each venue has received significant critical acclaim, both locally and internationally. For more information, visit www.toptable.ca.

Embracing The Land, and Our Community

Top Table restaurants and our chefs will be leading a number of exciting upcoming events that speak to our involvement with local farmers, ranchers, purveyors, wineries and breweries. And through other events, such as Dining Out For Life and the Red Cross Red Carpet Soiree, we’re also deeply engaged in our community. We invite you to join with us as we celebrate where we live.

Paris, in Love Gala at The Cultch  ~  Monday, April 4th

West’s Pastry Chef Rhonda Viani will be providing desserts in support of The Cultch’s fundraising gala event:Paris, in Love. The Cultch is one of Vancouver’s most diverse and innovative arts and cultural institutions. For tickets, visit thecultch.com.

Naramata Bench Spring Release  ~  Thursday, April 21st
CinCin’s Chef Todd Howard and Wine Director Sarah McCauley are excited to partner with Laughing Stock Vineyards in this annual event at The Westin Bayshore, showcasing barrel tastings from the wineries of the Okanagan’s Naramata Bench. For tickets, call 1-800-663-1900 or visit naramatabench.com.

Guest Chef Dinner at Mission Hill  ~  Friday, May 6th
Chefs Frank Pabst (Blue Water Cafe) and Todd Howard (CinCin) join Mission Hill Family Estate Winery Chef Matt Batey during the Spring Okanagan Wine Festival to present an exclusive multi-course menu expertly paired with a compelling selection of wines drawn from the Mission Hill Family Estate portfolio. For tickets, call 250-768-6483 or book online.

Driftwood Brewery Dinner  ~  Wednesday, May 11th
CinCin and Victoria’s Driftwood Brewery are collaborating to present a multi-course dinner and beer pairing during the Vancouver Craft Beer Week. Tickets and further details will be released on April 8th. For information about VCBW, visit vancouvercraftbeerweek.com.

Red Cross Red Carpet Soiree  ~  Thursday, May 12th
Blue Water Cafe is proud to continue its role as the Presenting Sponsor of the fourth annual Red Cross Red Carpet Soiree, which raises funds for the Red Cross of the Lower Mainland and promotes awareness of the countless Red Cross programs benefitting local, national and international communities. For tickets, visitrcsoiree.com.

Night at the Aquarium  ~  Friday, June 10th
As long-time Ocean Wise members, our three Vancouver restaurants—Blue Water Cafe, CinCin, and West—are proud to participate in this signature gala fundraiser of the Vancouver Aquarium, with all proceeds directed to the Aquarium’s education and conservation activities. For further information, visitvanaqua.org/nightattheaquarium.

Top Chefs for Mental Health  ~  Wednesday, June 15th
Our four executive chefs—James Walt (Araxi), Frank Pabst (Blue Water Cafe), Todd Howard (CinCin) and David Gunawan (West)—are proud to participate in this important event benefitting the BC Mental Health Foundation. For further information, visit bcmhf.ca/top-chefs-for-mental-health.

Chefs Across the Water  ~  Monday, June 27th
Blue Water Cafe’s Chef Frank Pabst joins other returning chefs from the 2010 Chefs Across The Water Series to present a collaborative seven-course dinner in the Hastings House Dining Room incorporating the best of Salt Spring Island seafood and livestock, as well as the freshest fruits and vegetables from Hastings House’s own country gardens. For further information, visit hastingshouse.com.

Outstanding in the Field ~  Saturday, July 9th + Sunday, July 10th
Outstanding in the Field is the wildly successful roving culinary adventure that travels across North America during the harvest season, celebrating food at the source. Our restaurants will be hosting both of British Columbia’s only events, with tickets just released on Sunday, March 20th.

Saturday, July 9th
Araxi – Chef James Walt @ North Arm Farm, Pemberton, BC
For tickets, visit outstandinginthefield.com (Araxi)

Sunday, July 10th
West – Chef David Gunawan @ Glorious Organics, Aldergrove, BC
For tickets, visit outstandinginthefield.com (West)

For a full calendar of upcoming Top Table events, please visit toptable.ca/events.

Embracing The Land, and Our Community

Top Table restaurants and our chefs will be leading a number of exciting upcoming events that speak to our involvement with local farmers, ranchers, purveyors, wineries and breweries. And through other events, such as Dining Out For Life and the Red Cross Red Carpet Soiree, we’re also deeply engaged in our community. We invite you to join with us as we celebrate where we live.

Dining Out For Life ~ Thursday, March 24th
CinCin and West are proud to participate in the 17th Annual Dining Out For Life benefitting A Loving Spoonful and Friends For Life by donating 25% of all food sales from this evening. To reserve your table in support of Dining Out For Life, visit CinCin or West.

Paris, in Love Gala at The Cultch ~ Monday, April 4th
West’s Pastry Chef Rhonda Viani will be providing desserts in support of The Cultch’s fundraising gala event: Paris, in Love. The Cultch is one of Vancouver’s most diverse and innovative arts and cultural institutions. For tickets, visit thecultch.com.

Naramata Bench Spring Release ~ Thursday, April 21st
CinCin’s Chef Todd Howard and Wine Director Sarah McCauley are excited to partner with Laughing Stock Vineyards in this annual event at The Westin Bayshore, showcasing barrel tastings from the wineries of the Okanagan’s Naramata Bench. For tickets, call 1-800-663-1900 or visit naramatabench.com.

Guest Chef Dinner at Mission Hill ~ Friday, May 6th
Chefs Frank Pabst (Blue Water Cafe) and Todd Howard (CinCin) join Mission Hill Family Estate Winery Chef Matt Batey during the Spring Okanagan Wine Festival to present an exclusive multi-course menu expertly paired with a compelling selection of wines drawn from the Mission Hill Family Estate portfolio. For tickets, call 250-768-6483 or book online.

Driftwood Brewery Dinner ~ Wednesday, May 11th
CinCin and Victoria’s Driftwood Brewery are collaborating to present a multi-course dinner and beer pairing during the Vancouver Craft Beer Week. Tickets and further details will be released on April 8th. For information about VCBW, visit vancouvercraftbeerweek.com.

Red Cross Red Carpet Soiree ~ Thursday, May 12th
Blue Water Cafe is proud to continue its role as the Presenting Sponsor of the fourth annual Red Cross Red Carpet Soiree, which raises funds for the Red Cross of the Lower Mainland and promotes awareness of the countless Red Cross programs benefitting local, national and international communities. For tickets, visit rcsoiree.com.

Night at the Aquarium ~ Friday, June 10th
As long-time Ocean Wise members, our three Vancouver restaurants—Blue Water Cafe, CinCin, and West—are proud to participate in this signature gala fundraiser of the Vancouver Aquarium, with all proceeds directed to the Aquarium’s education and conservation activities. For further information, visit vanaqua.org/nightattheaquarium.

Top Chefs for Mental Health ~ Wednesday, June 15th
Our four executive chefs—James Walt (Araxi), Frank Pabst (Blue Water Cafe), Todd Howard (CinCin) and David Gunawan (West)—are proud to participate in this important event benefitting the BC Mental Health Foundation. For further information, visit bcmhf.ca/top-chefs-for-mental-health.

Chefs Across the Water ~ Monday, June 27th
Blue Water Cafe’s Chef Frank Pabst joins other returning chefs from the 2010 Chefs Across The Water Series to present a collaborative seven-course dinner in the Hastings House Dining Room incorporating the best of Salt Spring Island seafood and livestock, as well as the freshest fruits and vegetables from Hastings House’s own country gardens. For further information, visit hastingshouse.com.

Outstanding in the Field ~ Saturday, July 9th + Sunday, July 10th
Outstanding in the Field is the wildly successful roving culinary adventure that travels across North America during the harvest season, celebrating food at the source. Our restaurants will be hosting both of British Columbia’s only events, with tickets just released on Sunday, March 20th.

Saturday, July 9th
Araxi – Chef James Walt @ North Arm Farm, Pemberton, BC
For tickets, visit outstandinginthefield.com (Araxi)

Sunday, July 10th
West – Chef David Gunawan @ Glorious Organics, Aldergrove, BC
For tickets, visit outstandinginthefield.com (West)

For a full calendar of upcoming Top Table events, please visit toptable.ca/events.

Top Table is one of the most highly respected hospitality groups in Canada, encompassing four leading restaurants in Vancouver and Whistler: Araxi, CinCin, Blue Water Cafe and West, as well as the highly anticipated atelier, ‘thierry’ (Spring 2011). Continuing to evolve in the pursuit of excellence, each venue has received significant critical acclaim, both locally and internationally. For more information, visit www.toptable.ca.

- In 1976, Stephen Spurrier’s famous ‘Judgement of Paris’ shook the very firmament of the wine world. More than 30 years later, California wines have progressed through several iterations—from the over-oaked chardonnay of the 90s, and the jammy, fruit-forward cabernets of the last decade—to a place of nuance and inflection.

Together, Blue Water Cafe and Vintage Corks are delighted to present a selection of prestigious California wineries, whose style reflects that modern dialect of subtle craft, traditional methods, and sustainable growing practices.

Cast in Blue Water Cafe’s private wine room, executive chef Frank Pabst and his talented brigade have crafted an equally modern menu to marry with each of the wines carefully chosen for this evening.

“These producers have time and time again earned a place on our wine list,” says wine director Andrea Vescovi, Vancouver’s ‘2009 Sommelier of the Year’. “This is an unprecedented collection of premium estates coming together in one glorious evening.”

Hors d’Oeuvre

2009 Dry Creek Vineyards Chenin Blanc, Clarksburg

Nova Scotia Lobster Salad coral lentils, guanciale and black truffles, smoked vichyssoise mousse

2008 Dutcher Crossing Chardonnay Costello Vineyard, Alexander Valley

West Coast Sablefish soy sake glazed, kohlrabi and mustard greens tamarind reduction

2007 Goldeneye Gowan Creek Vineyard Pinot Noir, Anderson Valley

Herb Crusted Lamb Striploin borlotti beans, cipolini onions, black trumpet mushrooms, tomato fondue with kalamata olives and lemon, lamb jus infused with winter savory

2006 Silver Oak Cabernet Sauvignon, Alexander Valley

Grilled Cote de Boeuf dry aged rib steak and braised oxtail, pomme puree, brussel sprouts reduced braising juices with fresh bay leaf and bone marrow

2007 Blackbird Illustration Proprietary Red, Napa Valley

2005 Heitz Cellars Martha’s Vineyard Cabernet Sauvignon, Napa Valley

Chocolate Caramel Bar bitter chocolate mousse, caramel fondant brownie biscuit, coffee ice cream

2006 Dry Creek Vineyards Late Harvest Zinfandel, Sonoma County

Mignardises

 americano or loose leaf tea

Special Guests: Tim Duncan, Proprietor, Silver Oak Cellars; Paul Leary, President, Blackbird Vineyards; Debra Mathy, Proprietor, Dutcher Crossing; Kathy Oates, Export Director, Duckhorn Wine Co./Goldeneye Vineyards; Antonio Silvia, Export Director, Dry Creek Vineyards.

HOW TO PURCHASE

Tickets are $160 per person, plus tax and gratuity. Seating is limited.

For reservations, email Stephan Cachard at stephan@bluewatercafe.net.

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’s Ocean Wise sustainable seafood program, of which Blue Water Cafe is a founding member.

MENU

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

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

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

Herring Roe
kombu seaweed, bonito flakes, dashi, soy  10.50
 
Seaweed
kaiso salad with avocado, cucumber, sesame, ponzu and rice bran oil  7.50

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

Geoduck  
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

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

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

Sardine
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 bluewatercafe.net/resos or call 604 688 8078.

Hastings House Executive Chef, Marcel Kauer uses this vast array of amazing foods to create his celebrated daily menus. With Chefs Across the Water, we are excited to see how our Guest Chefs put their own personal spin on Salt Spring Island’s flavours. The Chefs Across the Water program will consist of 5 events June through October. Each dinner will feature one Guest Chef (or team of chefs) preparing a 5 course dinner with wine pairing. For more info, visit www.hastingshouse.com.

Chefs Across the Water participants and dates:

VANCOUVER

June 29th–Pino Posteraro Cioppino’s                                                      

2007 Gold Medal Plates, Best Vancouver Chef 2008, Best Restaurant in Vancouver 200; www.cioppinos.wordpress.com

July 19th–John Bishop from Bishop’s                                                                              

Renowned author of Bishop’s The Cookbook, Deconstructing Supper, Fresh, and Simply Bishop’s. www.bishopsonline.com

 August 9th–Frank Pabst from Blue Water Café                                     

Former positions–Chef de Cuisine Lumiere in Vancouver, Pastis (Best New Restaurant 2000 Vancouver Magazine), Aachen’s Le Becasse, Hotel Negresco in Cannes, Antibes Restaurant de Bacon 

Sept. 13th–Alessandra Quaglia from Provence Mediterranean Grill and Jean-Francis Quaglia Provence from Marina Side

VICTORIA

October 4th–Sean Brennan from Brasserie L’Ecole                                          

Gold–EAT magazine reader survey 2009.

 SALT SPRING ISLAND

October 11–Marcel Kauer from Hastings House

As the finale to the series, Hastings House world renowned Chef will prepare an extra-special menu.

Dinner $100 and wine pairings $50 per person. A portion of the proceeds from each dinner will be donated to Island Natural Growers to benefit the Salt Spring Abbatoir project. Aspects of each event will be documented through photographs and video and posted on the website www.ChefsAcrossTheWater.com .