On Wednesday June 2nd, Visa Infinite held their 3rd exclusive cardholders dinner in Vancouver; this time Blue Water Cafe + Raw Bar in Yaletown played host in their gorgeous aqua-themed wine room.
Executive Chef, Frank Pabst (Vancouver Magazine’s Chef of the Year), and Raw Bar Chef, Yoshihiro Tabo rolled out an impressive four-course meal that was paired with some delicious wines from Charton Hobbs‘ impressive portfolio of premium brands.
Special thanks to Don House of IDMG for extending the invitation and to the Blue Water crew for their excellent service.
~ PK
^ Spice crusted Albacore Tuna Carpaccio ~ Kingcrab Sushi Maki, Tsunami Kampachi Sashimi. Paired with Cloudy Bay Sauvignon Blanc
^ Halibut Cheeks poached in Olive Oil ~ served with bouliabaisse and saffron potatoes. Paired with Kinge Estate Pinot Gris.
^ Kobe Shortribs + Beef Tenderloin ~ cascadian porcini mushroom parcel, yellow beans green peas and lardons, bordelaise sauce. Paired with Terrazas Reserva Malbec.
^ White Chocolate Mousse ~ honey roasted apricots, crispy milk chocolate feullantine. Paired with Moet Nectar Imperial
