unsung

Unsung Heroes at Blue Water Cafe

Posted on Posted in Events, Restaurants

Each year during the month of February the Blue Water Cafe hosts their Unsung Heroes menu which features local and unique sustainable seafood items. Working with the Vancouver Aquarium’s Ocean Wise program, Chef Frank Pabst’s objective is to avoid species that are over-fished, or harvested in ways that can damage the ocean, while introducing their guests to fresh experiences and new flavours. 10% of proceeds are donated to Ocean Wise. What’s not to love!

Some girlfriend from work and I have made it a tradition to go for an annual Unsung Heroes Dinner and order practically everything on the menu. These dishes are small, meant to be shared and enjoyed as an addition to regular menu items. You can always order more though.

First up was Sturgeon liver mousse with pickled vegetables and mustard seeds, delicious! One of our favourites from the evening:

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Next up was Japanese herring escabeche with sui choy, carrot, onion shoots & nishin no namban zuke:

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Herring taramosalata in three flavours served with grilled flat bread. This was delicious:

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Welks done “escargots style” cooked in seaweed butter with parsley and garlic: 

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Smelts done “fish & chips” style served with oyster remoulade sauce:

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Sea cucumber with shiitake mushrooms, green daikon, edamame, wakame, tofu, turnip puree, ginger dashi:

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Our favourite Unsung Hero of the evening was this jellyfish congee with beef tongue, snow peas, bean sprouts, garlic chips, hoisin dressing:

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Octopus anticucho, marinated eggplant, smoked olive and chickpea fritter, marinara sauce with pork cheek:

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Mackerel with beluga lentils, spicy red onion jam, sesame seeds, mustard sauce:

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Sea urchin mousse in a lettuce wrap, calamari crackers, ponzu jelly was the last Unsung Hero to arrive at our table – another favourite:

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We were too full for dessert but these delicate little financiers ended up at our table anyway, we were glad they did!

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We had a great evening as always and are already looking forward to next year.

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