GOODS: “Blue Water Cafe” Hosting Special Supper With NYT Food Writer Mark Bittman

BWC_WineHeader — Blue Water Cafe is located at 1095 Hamilton Street in Vancouver, BC | 604-688-8078 | www.bluewatercafe.net

The GOODS from Blue Water Cafe + Raw Bar

Vancouver, BC | It is with great pleasure that we announce a very special evening in honour of Mark Bittman’s visit to Vancouver. Acclaimed New York Times columnist, author of “How to Cook Everything” and all-round culinary star, Mark Bittman will join us at Blue Water Cafe for an intimate celebration of food and wine. Chef Frank Pabst will create an exclusive four-course menu, while Wine Director Andrea Vescovi personally pairs each course with his own handpicked selections.

Tickets: $210 (includes 4 courses, wine pairings, tax, gratuity + signed copy of Mark Bittman’s new book VB6). For tickets, contact Stephan Cachard at [email protected] or 604-688-8078

1095 Hamilton St. | Vancouver, BC | V6B 5T4 | MAP
Voice: 604-688-8078
Web: bluewatercafe.net
Email: [email protected]

Gallery

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