The Blue Water Cookbook

Headed by executive chef Frank Pabst--recently named Chef of the Year in the Georgia Straight's Golden Plate Awards--Vancouver's multiple-award-winning Blue Water Cafe + Raw Bar features an acclaimed menu with a focus on local and sustainable seafood. 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. Complementing Pabst's French-inspired approach to food are the Japanese traditions of Chef Yoshi Tabo, head of the restaurant's Raw Bar. In Blue Water Cafe Seafood Cookbook Pabst and Tabo share more than eighty of their exquisite recipes, including Trout with Chanterelle Mushrooms, Baby Leeks, Fava Beans and Potato Cream; Spot Prawns with Samphire and Miso-Yuzu Sauce; Periwinkles with Stinging Nettle Pur�e and Potato Chips, and Bigeye Tuna Tataki.