What is famous pastry chef, Bruno Feldeisen's secret ingredient in making the best custards and cakes?
DUCK EGGS
Far superior to chicken eggs in baking, because of the higher fat content in the yolks and higher protein in the whites making your baking richer and fluffier. They're great for people baking gluten free goods because of the added lift it adds to your baking. (Buy them at T&T in Vancouver)
ONLY 10 TICKETS left!
Saturday, April 20th at 6:30pm
DUCK FEST
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.
THE MENU
Smoked Duck Breast Salad
Jicama, Radishes, Endives & Fuji Apple
Spicy Pumpkin Seeds, Roasted Tomato Dressing
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Pan Seared Frazer Valley Duck Breast
Brussels Sprouts, Yam Puree, Honey Mustard Sauce
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Duck Liver “Brandade”
Watercress Salad
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Duck Sausage
Faro Beans, Coconut Sugar, Maple & Bacon Glaze
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Duck Egg Churros
Spicy Chocolate Sauce
5 Courses for 69
FORAGER REPORT:
The COOLEST edible native plant that I've found this year. Drum roll....Venus Lily (Calypso bulbosa), is not only beautiful but the corm (bulb) was eaten by the Haida (by young girls to increase their bustlines, wow, and just because they tasted rich and buttery). I found a ton of these on an old mossy roof that we were taking down on Galiano. Jackpot!
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 NEXT SECRET SUPPERS...
ONLY 10 Tickets left!
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 treasured 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.
Sat, May 25th, 6:30pm
FEATURE CHEF:
ANDREA CARLSON (BURDOCK & CO)
Farm to table dinner
Chef Andrea Carlson has been a leading part of the Vancouver culinary scene ever since her time at Sooke Harbour House, Raincity Grill and Bishops, her restaurant Burdock & Co is one of the best places in the city to find truly, fine local cuisine based on a 100 mile menu. She partners with Chef Natasha Sawyer on this pescatarian mulitcourse dinner celebrating the farmers market at the Swallow Tail secret Supper Club,
get your tickets fast:) - 79
Vegetarian guests welcome!
THE MENU
OYSTER
EGG
SEEDLINGS
SCALLOP
HALIBUT & UNI
FLOWERS
Sat, July 7th & June 22nd
SECRET SUPPERS
For members only (that's you), you are invited to the Swallow Tail supper club where you dine in the chefs home. An intimate five course dinner where you are welcome to bring your own wine. Starts at 6:30pm, 69 per person, long table seating in Vancouver featuring star chefs from around the city. - 69
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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