The style of cooking is called Shojin (monk food). They believe that eating with the seasons is key to staying healthy. As a forager, I heartily agree with them. Pick young greens in spring when the energy of the plant is being directed to its leaves and you will taste the difference. Shojin cooking teaches us exactly that, wherever the plants energy is is where the nutrients are to keep us the most healthy. In fall,
roots, in summer, berries etc. Our latest secret dinner is a Japanese Kaiseki dinner with a nod to everything that is local and seasonal. So if you want to try eating a bit like a monk, come out and get powered up!
JAPANESE KAISEKI DINNER
Sat, March 9th at 6:30pm
Our foraging chef, Heather Dosman, will be putting a modern twist on a traditional Japanese kaiseki (multicourse) dinner. She will forage for early spring greens like these stinging nettles (pic) for you and use only seasonal, local ingredients. Our spin on traditional shojin is adding sustainable fishes to the dishes, but we're happy to make it vegetarian if you like too.
KAISEKI MENU
Salmon onigiri, tsukemono
(salmon rice ball, seasonal pickled vegetables)
Geoduck & kanpachi sashimi
(geoduck and kanpachi, wild greens, nama shoyu)
Kabocha no nimono
(squash and winter vegetables simmered in dashi)
Miso Saba
(grilled mackerel, sushi rice, seaweed, mushroom)
Nikonda tofu
(tofu & celeriac steamed with stinging nettle)
Matcha jelly & matcha tea
(Matcha jelly, toasted rice, citrus)
-79-
Pescatarians, vegetarians and vegans welcome, as long as we know 5 days prior. Long table seating at the secret supper club in Vancouver, Byob
FOR FISH LOVERS:
Seafood 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
- Alaskan Smoked Salmon, Celery, Grapes, Spicy Sunflower Seeds, Fuji Apple, Pickled Mushrooms
- Salt Spring Mussels - Fragrant Tamarind Broth
- Pacific Ling Cod - Nettle Beurre Blanc, Seasonal Greens
- Golden Ear Gouda - Red Onion & Pinot Marmalade, Candied Pecans
- 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
JUST ANNOUNCED
Your last chance to have Chef Bruno cook for you this year is...
Saturday, April 20th at 6:30pm
Dinner with feature chef Bruno Feldeisen
A 5 course at the Swallow Tail secert supper club.
JUST ANNOUNCED:
Saturday, April 13th at 6:30pm
CARNIVORIA
A MEAT LOVERS FANTASY DINNER
By Chef Jane Cornborough (formerly of L'abattoir). A 5 course meat lovers feast at the Swallow Tail secert supper club.
VEGETARIAN AND VEGAN...
JUST ANNOUNCED:
Friday, April 26th at 7pm
MODERN VEGETARIAN DINNER
with chef Heather Dosman (formerly of Acorn, now Existential Eating). A 5 course vegetarian feast at the Swallow Tail secert supper club.
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...
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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