Top Table Cookbook Collection From Vancouver’s Top Toques
December 1, 2009
Purchase signed copies of all three Top Table cookbooks (West, Araxi, Blue Water Cafe) this holiday season
News from Scout supporters West, Blue Water Cafe, and Araxi
From the good folks at Top Table comes word of a gift set – “an inscribed collection of the year’s top cookbooks” – just in time for the holidays. More after the leap… Read more
Araxi, West, CinCin, & Blue Water Café Ready For The Holidays
November 26, 2009
Lunch service, cookbooks, private functions, gift certificates, and more from the Top Table group of restaurants
News from Scout supporters CinCin, Araxi, West, and Blue Water Café
Vancouver, BC | Araxi, Blue Water Cafe, CinCin and West offer delicious holiday gifts and entertainment for staff, family and favoured clients. Full details on what the award-winning restaurants have planned for the holidays after the jump…
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Araxi, Blue Water Cafe, CinCin And West Join Scout Magazine
May 15, 2009
The four restaurants under the Top Table umbrella – Araxi, Blue Water Cafe, CinCin, and West – are now member supporters of Scout Magazine. We will be publishing their news and releases on our front page, and hosting individual pages for each in our list of Recommended restaurants. Scroll below for a taste Read more
Blue Water Cafe’s Elegant New Cookbook Sings Of The Sea
May 12, 2009
News from Scout Supporter Blue Water Cafe + Raw Bar
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. Read more
Blue Water Cafe + Raw Bar
October 4, 2008
1095 Hamilton St. | Vancouver, BC | V6B 5T4 | MAP
Voice: 604-688-8078
Web: bluewatercafe.net
Email: info@bluewatercafe.net
Gallery
[imgset:72157617266237340,square,true]
Hours
Dinner 5pm – 11pm
Late Menu – Midnight
Bar 5pm – 1am
Valet Service 7 nights
Our Team
Frank Pabst, Executive Chef
Raw Bar Chef, Yoshiya Maruyama
Jean-Pierre Sanchez, Pastry Chef
Stephan Cachard, Restaurant Director
Andrea Vescovi, Wine Director
Keith Trusler, Bar Manager
Tara Thom, Restaurant Manager
About Blue Water Cafe + Raw Bar
Celebrating Our Ocean’s Harvest
An anchor in Vancouver’s culinary landscape, Blue Water Cafe is lauded as the City’s definitive destination for seafood.
Executive Chef Frank Pabst is known for his innovative and brilliantly executed West Coast plates, insisting on using seafood from wild and sustainable harvest.
Enhanced by the intuitive service from Stephan Cachard’s dedicated team, the dynamic dining room provides action views of the opposing ‘East meets West’ kitchen and raw bar. The sweeping main bar leads out to the heated patio and the private wine room holds the extensive award-winning wine and bubble selection
Housed in a handsome brick and beam heritage warehouse conversion, Blue Water Cafe is in the heart of historic Yaletown, the city’s vibrant and hip neighborhood.
The Cookbook
Blue Water Cafe Seafood Cookbook
by Frank Pabst $45.00
One of Canada’s leading culinary talents, chef Frank Pabst has made enormous contributions to Vancouver’s culinary landscape. Tenures in Michelin-starred restaurants in Germany and the south of France led Pabst to Blue Water Cafe, Canada’s quintessential seafood restaurant. In Blue Water Cafe Seafood Cookbook, Frank’s signature brand of ‘Unsung Heroes’ sings of the sea, and formerly under-recognized coastal species. Wine pairings from Andrea Vescovi and Chris van Nus, both Vancouver Playhouse International Wine Festival Sommeliers of the Year.
Best Seafood & Fish Book in Canada, Gourmand World Cookbook Awards, 2009
Best Fish & Seafood Cuisine Cookbook, Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010
Accolades
“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.”
Vancouver magazine, 2011
“Consistent freshness, high quality, and meticulous preparation are the hallmarks of this Yaletown institution.”
Vancouver magazine, Eating + Drinking Guide, 2011
“Blue Water Cafe in Yaletown will satisfy any raw or seafood craving.”
National Geographic Traveller UK, 2011
“There are no words to describe dining on a multi-course, tailor-made seafood menu overseen by acclaimed Vancouver chef Frank Pabst on a heated patio on a beautiful summer’s night.”
Toronto Sun, 2010
“For local seafood perfectly prepared, hit Yaletown’s swanky Blue Water Cafe.”
The UK Independent, 2010
“Executive chef Frank Pabst dazzles, as he has for years, with his stellar menu highlighting locally sourced, sustainable seafood.”…”Add to the mix a burgeoning cocktail program and a knockout wine list, courtesy of award-winning wine director Andrea Vescovi. Marry all that with seamless front-of-house service and it adds up to a superlative dining experience.”
Vancouver magazine, 2010
Awards
Best Restaurant, Gold
Best Seafood, Gold
Best Japanese, Honourable Mention
Vancouver Magazine Restaurant Awards, 2011
Best Seafood
Best Fish & Shellfish
Georgia Straight Golden Plate Awards, 2011
Wine List Award, Platinum (Best Overall)
Vancouver Playhouse International Wine Festival, 2011
Four Diamond Award
AAA, 2010
‘Best of’ Award of Excellence
Wine Spectator, 2010
Best Bar (Formal)
Westender Reader’s Choice Awards, 2010
Blue Water Cafe Seafood Cookbook – Best Fish & Seafood Cuisine Cookbook
Cordon d’ Or – Gold Ribbon, International Culinary Academy Awards, 2010
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