Spring is the time to harvest stinging nettles which can be found all around Vancouver plentiful near streams or water sources. They're a fascinating edible plant that is full of vitamins and minerals and tastes like spinach. The plant is called stinging nettle because it has
formic acid on small hairs all over the plant that burns if you touch it which is why you wear gloves to harvest it and steam it to remove the sting. Use them in lasagna or a cheesy frittata.
Sat, May 11th at 6:30pm
INDIAN AYURVEDIC DINNER
In Ayurveda, there are six tastes or Rasas: sweet, sour, salty, bitter, pungent, and astringent. Ayurveda recommends including each of the tastes in every meal. The belief is that incorporating all six tastes in your meals and adjusting the amounts to your personal constitution will help you maintain balanced nutrition and good health, and feel satisfied overall.
Chef Valentino Pereira, winner of Chopped Canada, sous chef to Gary Rhodes in London (1 Michelin Star)will walk you through the basics of Ayurveda with his fabulous five course menu of Indian delicacies. This is a plated fine dining dinner featuring the spices and flavours of Indian cuisine using traditional ayurvedic cooking traditions. We may even be siting outside
in the garden if the weather cooperates. Only 40 tickets, so book them quick!
DATE CHANGE!
Saturday, April 27th at 6:30pm
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
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
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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