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Restaurants, Events, Food

Sea Urchin Hot Dogs among intriguing menu items at Unsung Heroes 2018

Hanna McLean Feb 02, 2018 10:00 am 2,002

Blue Water Cafe has been concocting weird and wonderful culinary creations from the sea for their annual Unsung Heroes Festival for 14 years, and this year’s selection is no different.

This year, Executive Chef Frank Pabst has created an array of delights, integrating sustainable seafood not commonly found on many menus into familiar and much-loved dishes.

Blue Water's Unsung Heroes Festival 2018

Grey Mullet Bottarga Gnocchi (Hanna McLean/Daily Hive)

Highlights from this year’s menu include the Octopus Bolognese, a combo of ragu a la Bolognese with octopus and pork belly and squid ink fettuccine, and the Smelt Tacos.

While there are 14 dishes up for order, the one that will probably catch your eye first is the Sea Urchin Hot Dog, a must-try for those daring diners looking for a gastronomic adventure.

Blue Water's Unsung Heroes Festival 2018

Whelk Au Gratin (Hanna McLean/Daily Hive)

The best part of this menu? It’s actually pretty affordable. Dishes range in price from $13 to $16 and almost all selections are meant to be shared among a table.

Here is the full list of features for the 2018 Unsung Heroes Festival:

  • Whelk Au Gratin
  • Octopus Bolognese
  • Crayfish Cappucino
  • Red Sea Cucumber Casino
  • Grey Mullet Bottarga
  • Se Urchin Hot Dog
  • Jellyfish Kimchi
  • Carp + Trout Roe Meze
  • Mackerel Nama Harumaki
  • Slipper Limpet Paella
  • Sturgeon Liver Pate
  • Periwinkles Pick & Eat
  • Herring Poke Bowl
  • Smelt Tacos

Unsung Heroes Festival at Blue Water Cafe

When: February 1 to February 27, 2018

Where: Blue Water Cafe – 1095 Hamilton Street, Vancouver

Price: A la carte, most items range from $13 to $16

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Hanna McLean
Hanna is a Staff Food Writer at Daily Hive. She's lived on both coasts and has concluded that pizza tastes great no matter where you're eating it. She loves rap music, craft beer, and she probably has crumbs on her keyboard right now.

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