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 

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

 

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

 

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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.

 

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

 

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

 

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

 

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

 

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

 

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

 

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

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