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<strong>OpenRoad</strong> driver | Plates Am I Blue? truly great food can be an almost spiritual affair. I felt that rare occasion of spirituality through a divine sablefish creation at the recent openroad audi grand opening. by Will Fong Executive Chef Frank Pabst, Blue Water Café Seafood Tower with Dungeness Crab
Photos: Courtesy of Blue Water Café FolloWInG hIs star tUrn as celebrity chef at our grand opening, I wanted to know more about Blue Water Café’s executive chef, frank Pabst, and find out if he would share his prized recipe for the sablefish he served at our event. I also wondered if Pabst would elaborate on sustainable seafood practices, or reveal any of his own personal favourites. he did just that. so, am I blue? not with frank Pabst around. fresh from his piercingly straightforward answers – and culinary heights – Pabst could lift anyone’s spirits. You often talk about the importance of responsible seafood practices. What does that mean to you? responsible seafood practices are crucial to me when I create a menu. We have to make sure we choose the right seafood varieties, the ones that are sustainable and abundant and that are fished without any damage to the ocean habitat. If we are not more careful and selective today, certain species could be lost forever in ten years. as chefs we have a responsibility to introduce lesser-known and under-appreciated species like sardines, herring, mackerel and sea urchin. at Blue Water we call them the unsung heroes of the sea. I like to combine these seafood varieties with complementary familiar flavours to make them more approachable to our guests who have never tried them before. People are usually very surprised how much they actually enjoy these rather distinctive-tasting varieties. RECIPE Serves 4 4 boneless six-ounce portions Sablefish skin on 4 – 170 gram portions Marinade: 1/4 cup sake 50 mL 1/4 cup mirin 50 mL 1/4 cup sugar 50 mL 26 ounces miso paste 750 g Garnish: 2 large Japanese eggplants 3 green onions very thinly sliced 1 Tbsp toasted sesame seeds 4 Tbsp ponzu sauce 2 Tbsp sesame oil These varieties are also very healthy and packed with omega 3 fatty acids. I work very closely with the Vancouver aquarium and their ocean Wise Program to ensure that we offer only sustainable seafood choices on our menu. Now why did you choose Canada after such success in Germany and France? The years I spent in Germany and france were very important to me. They formed and shaped me as a chef and taught me more than just the basics in cooking. I would call them my university years – seven altogether – where I learned from kitchen masters like Christof lang, serge Philippin, dominique lestanc, Jacques Chibois and daniel ettlinger. The reason I chose cooking as my profession was not only because of gastronomical interest, but also because I wanted to see other parts of the world, meet interesting people and characters, learn different languages and make a living doing it. What better way than combining these things with a passion for cooking and becoming a chef? Canada and Vancouver were more by chance to start with, and later on, professional and private success kept me from leaving this beautiful part of the world. Well, Vancouver is the beneficiary. Now tell me about your favourites. Other than Blue Water Café, where do you like to eat and which restaurants impress you? my favourite restaurant choices are West restaurant on Granville street and Cincin ristorante on robson street. Preparation: 1. Boil sake for one minute to evaporate the alcohol, dissolving sugar in it and adding mirin. 2. Stir miso paste into sake mix until smooth. Chill. 3. Place sablefish filets in a large ziplock bag and add 1/2 cup of marinade. Close the bag and toss the filets with the marinade. Refrigerate overnight. 4. Cut Japanese eggplant into 1/2 inch dices and cook in sesame oil until lightly browned. 5. Add green onions, sesame seeds and ponzu sauce. Adjust seasoning Outstanding choices. And what is your favourite kitchen gadget? Who makes it? It would have to be a rechargeable immersion blender made by Breville for quick emulsions and airy sauces. Now that we know your favourite gadget, tell us where you like to shop for your ingredients. Without giving away too many secrets, two of my favourite stores are Parthenon supermarket and dan-d-Pak. They are both on West Broadway in Vancouver. And what is the strangest thing that ever happened to you in the kitchen, or the strangest request you ever received? I can tell you about the strangest thing that I have ever seen in the kitchen. It must have been escargot caviar, or snail eggs. They were white-pinkish looking pearls that needed a rather acquired taste to appreciate them. Finally, one last hypothetical question. If you appeared on the television program Iron Chef, what do you hope would be the secret ingredient, and how would you use it to its fullest potential? It would be sea urchin. are you surprised? I would prepare sea Urchin and scallop mousse with wakame seaweed and leek salad; squid tagliatelle with sea urchin sauce; Cucumber Vichyssoise with sea urchin roe and kusshi oysters; sea Urchin with white asparagus and blood orange sabayon; and sea Urchin Ceviche with ponzu, soy and ginger. BC Sablefish with miso sake glaze Japanese eggplant with sesame, soy and yuzu with salt and pepper. 6. Remove sablefish and place skin side down on parchment paper lined baking sheet. 7. Spoon some marinade on top of the filets. 8. Broil in oven on medium rack for 10-12 minutes until fish is cooked through and sablefish top is nicely browned. 9. Divide eggplant onto four plates. 10. With a spatula carefully remove the sablefish filets from the skin and place on the eggplant garnish. Decorate with daikon sprouts. <strong>OpenRoad</strong> driver |
Page 1 and 2: etter driving living and you WINTER
Page 3 and 4: ‡ A Features In this issue 10 Peo
Page 5 and 6: Locations MiddlEgAtE hoNdA | BuRNAB
Page 7 and 8: Helping you insure all your life’
Page 9 and 10: News from our Dealerships... OpenRo
Page 11 and 12: A d i f f e r e n t CX-7 e x p e r
Page 13: Photo: Courtesy of Richard Jaffray
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Page 19 and 20: A D I F F E R E N T T L E X P E R I
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Page 23 and 24: MAZdA6 2009 T HE ALL-NEW MAzDA6 SED
Page 25 and 26: Dealer D7828 A different Pilot expe
Page 27 and 28: Q Great stuff on the free side. So
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Page 33 and 34: Photo: Alistair Eagle Art Direction
Page 35 and 36: OpenRoad audi is the first and only
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Page 39 and 40: I ’m no lyrICal GenIUs, BUt I’m
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Page 45 and 46: We come to you. Wherever you are. S
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Page 57 and 58: Experience the OpenRoad Difference
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