Vancouver Magazine
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Check out the menu from this summer's Hawaiian pop-up party, happening again this December.
This summer, Vancouver hosted 50 guests at Blue Water Cafe + Raw Bar to sample delicacies prepared by Hawaiian executive chef Gevin Utrillo all the way from Japengo; with a Canadian take on the same ingredients prepared by Blue Water’s chef Frank Pabst.Check out some of the spectacular dishes below, featuring Hawaiian ingredients and their Pacific Northwest equivalents—ahi or albacore tuna, anyone?— and make sure to enter here for your chance to win tickets to this December’s Maui pop-up party, automatically entering you to win a trip for two to Hawaii!Left: Chef Pabst serves Fraser Valley Rabbit Porchetta. Right: Chef Utrillo serves Kalua Pork Croquette.Left: Grilled Albacore tuna from the Canadian contingent. Right: Ahi Japengo from Maui.Both chefs plated on the same dish for dessert. On the left, chef Pabst’s pineapple carpaccio; on the right, chef Utrillo’s flaming pina colada creme.
