April 12 and May 10 Second Tuesday Tastings
feature selections from Bluewater’s new Inside Passage Menu
CORONADO, Calif. (April 4, 2016) – Bluewater chefs in Coronado are going to great lengths to create the restaurant’s all-new seafood tasting and pairing events in April and May – literally 2,500 miles from Puget Sound in Washington state along the British Columbian coast to the Gulf of Alaska, home to some of the world’s most pristine cold-water seafood and shellfish.
“Inside Passage: A Seafood Journey” debuts as the first Bluewater Second Tuesday Tastings dedicated to seafood and shellfish from the Pacific Northwest, Canada and Alaska. The April 12 and May 10 chef-hosted tasting and pairing events at Bluewater Boathouse Seafood Grill offer samples from the Bluewater Inside Passage Menu debuting in May.
Like most Bluewater tastings and seasonal specials, the April and May events are specifically timed to the opening of wild halibut and wild salmon fishing seasons, which allows Bluewater to offer seafood lovers the freshest, best-quality fish at the lowest prices of the year.
- Tuesday, April 12 at 6:30pm – Inside Passage Tasting: Pan Seared Alaskan Halibut. Executive Chef Jason Mazur serves his signature Pan Seared Alaskan Halibut with parmesan polenta cake, oyster mushrooms, spinach and oven-roasted tomato vinaigrette, paired with a glass of Bluewater house white wine. The cost is $34.95 per person.
- Tuesday, May 10 at 6:30pm – Inside Passage Tasting: Washington Cedar Plank Salmon. Chef Jason Mazur offers wild sockeye salmon cooked on a cedar plank and topped with shaved fennel, caramelized cauliflower and root vegetable gratin, and paired with an Acrobat Pinot Gris from Washington. The cost is $29.95 per person.
According to Bluewater Boathouse co-owner, co-founder Jimmy Ulcickas, the two new tastings showcase Bluewater’s new Inside Passage Menu of seafood and shellfish selections debuting in May. “We host an annual Lobster and Clambake and very popular oyster and salmon celebrations – but this is the first time we’ve combined regional delicacies from Pacific Northwest, Canada and Alaska all on the same seasonal menu. It’s the ultimate celebration for the seafood connoisseur.”
In addition to the Pan Seared Halibut and Cedar Plank Salmon, the Inside Passage Menu launching in May features oysters on the half shell from Washington and British Columbia, smoked salmon cakes and wines from Washington and Oregon.
The Inside Passage is a coastal route for oceangoing vessels along a network of passages which weave through the islands on the Pacific coast of North America. The route extends from northwestern Washington state through western British Columbia to southeastern Alaska. Ships using the route can avoid some of the bad weather in the open ocean and visit the isolated communities along the route. The Inside Passage is heavily travelled by cruise ships, freighters, tugs with tows, fishing craft and ships of the Alaska Marine Highway, BC Ferries, and Washington State Ferries systems.
Ulcickas says that due to the all-favorites menus, the monthly events are expected to be popular. Advance reservations are strongly recommended. Consistent with Bluewater Grill’s commitment to seafood sustainability, all of the seafood and shellfish featured during the events and on the menu are sustainably harvested.
Offered on the second Tuesday of every month, Bluewater Grill’s monthly tasting events allow seafood aficionados to satisfy their cravings in a spirited setting featuring the latest seasonal fresh fish varieties and commentary by the restaurant’s resident seafood experts. During the April 12 and May 10 tasting events, resident chefs and seafood experts at each restaurant will be available to discuss preparation techniques, tips and recipes.
For menus, locations and operating hours for the seven unique Bluewater restaurants in Southern California and Arizona, go to www.bluewatergrill.com. You can follow each restaurant on Facebook, or the Bluewater family on Instagram.
