Used by some of Canada's finest chefs and finest restaurants Shady Glen fruit vinegars are now available in limited release to the discerning buyer. Recipes graciously contributed by award winning chefs inspire and delight the palate!

Gift giving or personal pleasure we welcome you to share in the enjoyment!

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.

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