CHEF FRANK PABST BLUE WATER CAFÉ AND RAW BAR Blackberry Gastrique

  • 1/4 cup sugar
  • 2 Tbsp. water
  • 1 cup blackberries fresh or frozen
  • 1 cup BAM! Blackberrry Vinegar
  • 1/4 vanilla bean
  • 1/2 cup red wine

Carmelize 1/4 cup of sugar with 2 Tbsp. water until golden brown.
Add 1 cup of blackberries, fresh or frozen and cook for one minute.
Add one cup of BAM! Blackberry Vinegar, 1/4 vanilla bean, 1/2 cup red wine.
Reduce by 3/4 and finish to taste with 1/2 lemon juice.
Serve with pan seared Dover Scallops alongside a fresh organic salad tossed with hazelnut vinaigrette or drizzle over ripened goat cheese.


Chef Frank Pabst

Executive Chef Blue Water Cafe & Raw Bar

Vancouver, B.C.