Hi ,
Apparently, there is record breaking hot weather coming to Vancouver next week, 20C?! This will send the wild flowers racing into bloom. One of my favourite forageables is elderberry flower (Sambucus racemosa). For a refreshing elderberry syrup recipe here you are. Magic it into a great cocktail with gin, lime and soda or mix it into goat cheese for a yummy spread.
On another note, I will be at UBC Farms on March 30th giving a talk on winter foraging which should be fun for anyone interested in learning more about how to survive in winter without a grocery store:)
One of the foods I'm most addicted to is BBQ pork in all it's forms. If you grew up in Vancouver like I did, one of the best snacks was to go get a pound of bbq pork at the Chinese butcher (if anyone has a favourite spot, please email me, mine is on Kingsway, New Sam Po). My chef team has
been dreaming up meat ideas for our Carnivoria event (dets below), so I'm inspired to share my bbq pork recipe with you, it's got a Korean red chili spice kick to it, enjoy!
OUR NEXT secret suppers...
Saturday, April 13th at 6:30pm
CARNIVORIA
50% sold out
By Chef Jane Cornborough (formerly of L'abattoir). A five 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-
Saturday, April 20th at 6:30pm
DUCK FEST
Last dinner with feature chef Bruno Feldeisen
Duck is the king of poultry, chef Bruno and one surprise guest chef will be creating a collaboration multicourse menu to celebrate the best of the bird. Bruno will 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 five course at the Swallow Tail secert supper club.
For our vegetarian & vegan friends...
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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