My favourite cooking fat: Tallow (made from grass fed cow) was once a staple used throughout the world, but because of the 20th centuries low fat/vegetable fat boom (the marketing charge led in 1911 by Crisco, vegetable shortening), this tasty natural fat has nearly disappeared in modern
cooking. McDonalds famously replaced it when it fell out of fashion for highly processed vegetable oil and a chemical flavouring...ummmm, yummy? If you are a meat eater, tallow is a byproduct of the meat industry, so if we don't use it, it goes to waste. And if you render/buy tallow from grass fed cows it contains vitamins, CLA (possibly good for weight loss! ha) and is a major source of energy. The long and the short of it is that tallow makes food taste so good. In New Zealand, recently, I would stop at the local chippie and grab some fish and chips. At this one shop, the fish and chips tasted insanely good, guess what their cooked with? Tallow. So that's the
recipe I'm posting this week, how to make the best French fries you've ever tasted is ready to go. Deep frying is never going to be healthy, but if you are going to do it, it may as well taste great. Enjoy!
SPRING & SUMMER FORAGING TOURS
Learn about how to safely ID, cook and forage for shoots, leaves and edible trees anything we find from Labrador tea to fir tips and cattails. Trips are 2 hours and include a light lunch of wild edibles. - $46+tax/tip per ticket.
Our spring foraging tours have begun, the first one is already almost sold out, but check at the book button to see if there's a date that works for you. Or if you have a group of 6+, we're happy to organize a private tour with one of our wildcraft guides.
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
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
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.
THE AYURVEDIC MENU
CURRY LEAF
Spinach ,Curryleaf and Potato soup with mint and onion seed biscuit
TURMERIC
Mixed lentil Kichdee with turmeric tuille
COCONUT
15 treasure vegetables cooked with fresh coconut served on a yeast and coconut griddle bread
GHEE
Ghee lemon rice with bitter gourd relish and spiced ratatouille
JAGGERY
Coconut,Cardamom and jaggery pancakes served with caramelized bananas serve with sesame puffed rice tuille.
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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