There are six tastes or Rasas: sweet, sour, salty, bitter, pungent, and astringent in ayurveda. This ancient healing tradition recommends including each of the tastes in every meal. Come to a very special supper at Swallow Tail to learn the secrets of this wonderful cuisine.
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) 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.
-69-
June 29, July 21, Aug 17, Sept 7
SEA FORAGING TOUR
Teaching you what you can catch without a boat
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.
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:
Dandelions are one of the most under appreciated foraging edibles. I love to pick the blossoms and add to salads (they look gorgeous) or make fritters of them. They are very good for you and the flowers aren't bitter at all. I dare you, munch on a head, try it yourself:)
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...
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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