Bluewater chefs are going to great lengths for the Bluewater Second Tuesday Tasting Series in May – literally 2,500 miles from Puget Sound in Washington state along the British Columbian coast to the Gulf of Alaska, home to the world’s most pristine cold-water seafood and shellfish. (To read about last years dining event review follow through to here.)
“Inside Passage: A Seafood Journey” continues last year’s popular Inside Passage Menu dedicated to seafood and shellfish from the Pacific Northwest, Canada and Alaska. Seafood fans in Phoenix can test their tasting skills with a May 8 Wild Salmon Challenge before joining a month-long celebration of Inside Passage seafood and shellfish timed to the opening of wild halibut fishing season, allowing Bluewater to offer the freshest, best-quality fish at the lowest prices of the year.
Tuesday, May 8, at 6:30pm – Inside Passage Tasting: Wild Salmon Challenge.
Salmon aficionados are treated to the freshest Chinook, Coho and Sockeye Salmon harvested wild from the waters off British Columbia (pending availability). The evening includes a special pairing of wines from Oregon and Washington. The cost is $34.95 per person and available on May 8 only.
May 9-31 – Inside Passage Menu: Oysters and Alaskan Halibut. Bluewater
Executive Chef Jason Mazur combines freshly shucked oysters on the half shell from
Washington and British Columbia with Pan-Seared Alaskan Halibut. Bluewater’s
sommelier has paired the menu with Northwest wines for $34.95 per person.
Per Bluewater Grill’s Jimmy Ulcickas, the May 8 tasting is an ideal kickoff to Bluewater’s
month-long tribute to the Inside Passage. “Our menu of cold-water delicacies from the PacificNorthwest, Canada and Alaska is so popular, we’ve made it an annual tradition to mark wild halibut and salmon fishing seasons. It is the ultimate celebration for seafood connoisseur.” 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.
Reservations are strongly recommended. Consistent with Bluewater Grill’s commitment to seafood sustainability, all 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. 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 eight unique Bluewater restaurants in California and Arizona, go to www.bluewatergrill.com. You can follow each restaurant on Facebook, or the Bluewater family on Instagram.
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