Journey to the Inside Passage

EVENT: Apr 12 and May 10 | Join us as we travel through the Pacific Northwest, where we have some of the world's most pristine and fresh cold-water seafood and shellfish. And just in time for wild halibut and salmon season!

Newport Beach, Calif. (March 28, 2016)

Bluewater Grill chefs in Southern California and Phoenix are going to great lengths to create the restaurants’ 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 all seven Bluewater Grill, Bluewater Avalon and Bluewater Boathouse Seafood Grill restaurants 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 Smoked Salmon Cake with tarragon aioli and fennel salad with our signature Pan-Seared Alaskan Halibut with parmesan polenta cake, oyster mushrooms, wilted spinach and oven dried tomato vinaigrette, paired with a glass of Hermit Crab Viogner or Castle Rock Pinot Noir. The cost is $35 per person. Reservations required.

Tuesday, May 10 at 6:30pm
Inside Passage Tasting: Salmon Challenge

We’re serving up four types of salmon including Wild Sockeye, Wild King, Farmed King and Farmed Atlantic Salmon, paired with Hermit Crab Viognier from Australia and Castle Rock Pinot Noir. Test your palette and pick your favorites. The cost is $30 per person. Reservations required.

According to Bluewater Grill co-owner and 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.

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.

Resident chefs and seafood experts at each restaurant will be available to discuss preparation techniques, tips and recipes.

Where is the Inside Passage?

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.


Come in, get hooked

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