A spring delicacy in Korea and Japan. Foraging for fiddleheads (the new green shoots of a fern) is a snap. They taste a bit like artichoke or ocra and are great sauteed in garlic butter and lemon. Lady fern (pic) and bracken fern are two types that are edible and can be found around
the lower mainland. You must cook fiddleheads for them to be edible. Check out my blog post for full details on foraging for these tasty early spring treats.
Saturday, April 20th at 6:30pm
DUCK FEST
Last dinner with feature chef Bruno Feldeisen
Smoked duck breast is not a dish you get to try every day, this is your chance to have a French chef craft this beautiful dish for you. 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.
Menu teasers...
Chef Bruno's duck confit, alder smoked duck breast... yum
5 Courses for 69
Only 7 tickets left!
Saturday, April 13th at 6:30pm
CARNIVORIA
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-
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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