What is the Vancouver food scene lacking and what secret suppers would you like our chefs to create? I'd really like to hear from you. I'll even give you $5 for 1 minute of your time. What are you craving? Do you want a night of tropical desserts and cocktail pairings or a Southern style pig roast, the sky is the limit, our chef team can make it happen.
After your done the quick survey, email me and I'll give you a $5 gift certificate towards any of our tours or supper clubs.
And to find out what we've already planned and where you can use that $5, check out our next secret suppers below with all the menus...
ONLY 2 Tickets left
Dinner with Bruno Feldeisen this Friday (Judge from TV's the great Canadian bake off and James Beard award winner) - If you want to come to this one time only 5 course dinner for adventurous food lovers($59!) full details are here.
THE SPRING LAMB:
A nose to tail
Sat, March 2nd at 6:30pm
You are invited to our underground supper club in Vancouver. If you love lamb, this is your dinner, a 5 course nose to tail, Chef Jacob Deacon Evans (formerly of Wildebeest) using smoke, flame and torch to win his way back into our hearts.
THE MENU
Tartare
Sourdough crisps, pickled mustard seed & yolk jam
Ribs, crisped
Overnight roast ribs glazed with apricot over heirloom polenta
Tender neck, sous vide
Slow cooked & seared, celeriac, celery & chestnut agro dolce
Saddle ‘a la reform’
Whole roasted racks on the bone, with breadcrumb, pommel puree & sauce reform
+ a surprise course
- 79 -
JAPANESE KAISEKI DINNER
Sat, March 9th at 6:30pm
A Kaiseki is a traditional multi-course Japanese dinner. The chefs will be showcasing a traditional Cha-kaiseki where the food is very ingredient focused and respectful of the environment.
We'd like to welcome a new guest chef to the supper club, Tomoko Tahara from Japan. Her cooking style is Japanese shojin (monk food) with a few western twists. She will be partnering with the honourable Chef Heather Dosman to create an amazing spin on Kaiseki using fresh fish from 46 South which is one of the most sustainable fisheries in the world. A traditional tea will be served at
the end of dinner to close.
KAISEKI MENU
Rice roasted celeriac soup, chestnut & pea rice, tsuekemono
Medai (Blue nose fish) crudo, yuzu (oyster mushroom crudo, yuzu)
Stuffed water chestnut, braised winter greens
Prawns with marinated burdock, turnip, carrot
Roasted mackerel, smoked 3 yr miso (Tempea Tempeh, smoked 3 yr miso)
Assorted mochi served with traditional matcha tea
-79-
Pescatarians, vegetarians and vegans welcome, as long as we know 7 days prior. Long table seating at the secret supper club in Vancouver, Byob
Dinner featuring the renowned Chef Bruno Feldeisen!
DINNER BY THE SEA
Friday, March 15th at 7pm
James Beard award winning chef, Bruno Feldeisen from France is our guest chef at the Swallow Tail secret supper club. You also may know him as a pastry judge on TV’s, “The Great Canadian Bake Off” and formerly from his work at Lumiere, Yew and the Four Seasons New York. He will cook for a lucky group of Swallow Tail members at the long table.
Collaborating with him will be our own fabulous pescatarian Chef Natasha Sawyer (Burdock & co) on a six course menu.
THE MENU
Grilled Squid
Cilantro Lime Sauce
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Waldorf Salad
Alaskan Smoked Salmon, Celery, Grapes, Spicy Sunflower Seeds, Fuji Apple, Pickled Mushrooms
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Salt Spring Mussels
Fragrant Tamarind Broth
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Pacific Ling Cod
Nettle Beurre Blanc, Seasonal Greens
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Golden Ear Gouda
Red Onion & Pinot Marmalade, Candied Pecans
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Chef Bruno's Famous
Chocolate “Blackout” Cake, Espresso Buttercream
Details: 6 course seafood dinner - 79, Long table style seating at the Swallow Tail secret Supper Club, Byob
Plan your next dinner party at the Swallow Tail secret supper club.
Going to a regular restaurant is just not as interesting:)
We ask for a minimum of 12-24 guests to book a private room and our chef team can create a one time only menu for you at the underground supper club. And, yes, we also cater. Our dates are booking up for winter, so Email us soon if you want to hold a date.
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