Hi , are you a meat lover? This one's for you.
Our annual meat lovers dinner, it always sells out so grab your tickets quick...
Saturday, April 13th at 6:30pm
CARNIVORIA
By Chef Jane Cornborough (formerly of L'abattoir). A 5 course meat lovers feast at the Swallow Tail secert supper club long table, bring your own beer or red, red wine and your appetite.
THE MENU
PULLED PORK-crostini, pickles
CRISPY BBQ DUCK SALAD-cabbage, scallion ginger sauce
BEERBRAISED CHICKEN THIGHS-potato aligot, mustard veggies
SHORTRIBS-polenta, wilted greens, crispy action
YOGURT PANNA COTTA-seasonal fruit & crunch
-69-
Forager Report for March:
Oh my, it was snowing, sad times for foragers, but we're supposed to be at the end of it. Quick tip: some of the first flowers to bloom in spring are elderflower (elderberry) and flowering currant (Ribes sanguineum), they are my favourite foragables, so keep an eye out for them as you'll see these native bushes planted around Vancouver.
DINNER BY THE SEA - Only 8 tickets left!
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
5 Course Spring Duck Feast
He'll be going back to film another season of the Great Canadian Bake off in May, so we can have his amazing cooking this one last time. A 5 course at the Swallow Tail secert supper club.
VEGETARIAN AND VEGAN...
JUST ANNOUNCED:
Friday, April 26th at 7pm
SPRING HARVEST DINNER
Our favourite vegetarian kitchen wizard, chef Heather Dosman (Acorn, Farmer's apprentice, Grapes & Soda, Existential Eating) is back for a pop-up dinner at the Swallow Tail secret Supper Club. Her favourite vegetarian dishes made with the best of our spring harvest. Heather is a forager as well, so she will be collecting spring delicacies for this meal; nettles, red currant blossoms, maple blossoms
or whatever else is shooting up for the season. This should be really fun with a group of food loving folks at the long table. A stunning 69 for 5 courses, byob.
Sat, May 11th at 6:30pm
INDIAN AYURVEDIC DINNER
Chef Valentino Pereira, winner of Chopped Canada, sous chef to Gary Rhodes in London (1 Michelin Star) is our guest chef at the secret supper club. He will be creating a fabulous five course menu of Indian ayurvedic delicacies for this one time only feast. This is a plated fine dining dinner featuring the spices and flavours of Indian cuisine using traditional ayurvedic cooking
traditions. Ayurvedic medicine is one of the world's oldest holistic healing systems, developed more than 3,000 years ago in India. Chef Valentino will be there to guide you through this deep cultural tradition and channel the ayurvedic practice into the his fantastic cooking. We may even be siting outside in the garden if the weather cooperates. Only 40 tickets, so book your them quick!
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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