In Pictures: Maui Pop-Up Party

Two great chefs cook off. One lucky winner flies off (to Maui)

December 16, 2015

/ Photo: Sheldon Coxford

It may have been pouring rain outside, but a few lucky souls were granted a reprieve at Vancouver magazine’s Maui pop-up party on December 7 at Yaletown’s Blue Water Cafe + Raw Bar. In addition to staying dry they also had a chance to sample some tropically-inspired creations by Blue Water Cafe Chef Frank Pabst and Francois Millet, executive chef at the Westin Ka’anapali Ocean Resort Villas. The evening was, by all accounts, a welcome vacation—albeit a regrettably brief one.

Photos by Sheldon Coxford 

Western Living magazine’s Julia Dilworth is greeted with a beer from Maui Brewing Co. upon her arrival at Blue Water Cafe + Raw Bar.


Guests took their seats as they waited for Chef Pabst and Chef Millet to describe the first course.


From Bluewater: Golden Eagle sablefish sashimi with olive oil, yuzu and white soy sauce, black Vancouver Island sea salt with shichimi, green onion and sesame.


From the Westin: Kona Kampachi Poke with coconut milk, avocado and ulu  chips.
Chef Francois Milliet mixes the congee, kimchi, brussels sprouts and lime to accompany his pork belly.


Chef Millet’s main course of roasted Malama Farm pork belly.


Chef Pabst pauses for a quick interview with Vancouver Magazines videographer, Mark Philps.


Both chefs worked together to plate the food before sending it out to the dining room.


Left: Chef Francois Milliet, The Westin Kāʻanapali Ocean Resort Villas. Right: Chef Frank Pabst, Blue Water Cafe + Raw Bar.


Braised Okanagan beef cheek with cauliflower roasted in espresso butter, carrot puree, hazelnuts, reduced braising juices with pomegranate.


Dawn Chubai was the lucky winner of the night’s giveaway: an all-inclusive trip for two to Maui.

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