Flounder, crab, sea urchins, sea cucumbers, sole, sculpin, squid, clams, scallops, oysters, mussels, gooseneck barnacles, seaweed... learn how to safely catch or harvest food right from the beach. Join our sea foraging tour this summer where we'll be fishing for crab (demo) and talking
about the many, many tasty foods that can be harvested from the sea. Share a sunset evening with our wildcraft guide and one of our Swallow Tail chefs who will be cooking you dinner on the beach as we chat.
June 29, July 21, Aug 17, Sept 7
SEA FORAGING TOUR
Teaching you what you can catch without a boat
Bring all your questions about how to harvest from the seashore. We'll put in our nets to see what we catch right off the beach.
DETAILS: Includes dinner or lunch on the beach, crab casting demonstration, lecture on sea foraging from seaweed to clam digs.
- 79pp -
FORAGER REPORT:
How to make the best gin cocktail?
I spent this last sunny Saturday on my back deck with one of these in my hand...
Elderflower Gin Rickey
1 oz gin, 2 oz soda, 1/2 oz elderflower simple sypup, 2.5 tbs lime juice, ice
How do you make elderflower simple syrup? First you have to harvest some of the flowers that are blooming everywhere around Vancouver right now (notably on Mt. Fromme up the old Grouse mountain hwy). Here is my full video chat on how to forage for elderflowers. Or you can go to Ikea and buy some elderflower juice (but it's really not the same).
To learn more about what you can forage for in our forests...
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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