It's so gorgeous in Vancouver now! I'm just back from New Zealand and eating lots of john dory and fishing for snapper has filled my days, but I am so happy to be back. Spring in Vancouver, when it's nice like this, is unparallelled. To kick off my foraging season, I'm
going to pick some flowering currant blossoms that are just starting to come up.
To taste these spring treats for yourself and see them up close, Chef Heather is going to forage some for our spring forager dinner coming up.
Friday, April 26th at 7pm
SPRING FORAGED 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, so she will be collecting spring delicacies for this meal; nettles, 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 6 courses, byob.
THE MENU
Spring vegetable crudite
Spring greens, pistachio, pecorino tartufo, pickled garlic scape, flowering currant blossom
Asparagus, buttermilk, young leek, fin herb oil, crispy sourdough crumb
Stinging nettle & ricotta agnolotti, lemon butter
Radishes, black pepper chèvre cream, pastry, honey gastrique
Rhubarb, creme patisserie, olive oil crumble, herbs
Foraging tip of the week:
Question: A guest that came on one of my foraging tours was wondering where it's legal to forage near the lower mainland since you can't harvest in BC Parks. Answer: There are these great backroads mapbooks that you can get online that show
detailed maps for hunting and fishing that are great for foragers looking for logging roads which are great access points to crown land where it's legal to harvest. At this time of year, use them to go hunting for morel mushrooms in old forest fire areas.
Saturday, April 20th at 6:30pm
DUCK FEST
Last dinner with star 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
SOLD OUT - email us if you want to be added to the waitlist
Saturday, April 13th at 6:30pm
CARNIVORIA
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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