IRANIAN LAMB DINNER
CHEF BARDIA ILBEIGGI (FARMERS APPRENTICE)
Sat, June 15th, 6:30pm
Chef Bardia Ilbeiggi (@bardiail) of Farmer’s Apprentice restaurant creates a one time only pop-up dinner for Swallow Tail members and their guests. He is inspired by childhood memories of food in Iran, like his handmade flatbread, preserved lemons
and gorgeous slow cooked lamb. Come check out a fabulous new chef who has cut his teeth in the high end kitchens of Vancouver, Copenhagen and Paris.
Menu teasers: Kale borani, whipped feta and preserved lemon, marinated olives, handmade charcoal grilled flatbread, grilled rapini with chili tahini, crispy saffron rice and the star of the show, a 48hr Slow cooked leg of Lamb in pomegranate jus.
- 69 for 5 courses -
We will seat outside under the magnolia tree if the weather is fine, don't miss this one time only dinner at the Swallow Tail secret supper club.
Sat, May 25th, 6:30pm
FISH TO FARM TO TABLE DINNER
ANDREA CARLSON (BURDOCK & CO) & CHEF NATASHA SAWYER
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 six course dinner celebrating the farmers market at the Swallow Tail secret Supper Club, get
your tickets fast:)
FARM TO TABLE
6 COURSE MENU
OYSTER
EGG
SEEDLINGS
SCALLOP
HALIBUT & UNI
FLOWERS
-79-
Vegetarian guests welcome!
Imagine warm sea breezes and groves of cypress & olive trees as the aroma of the sea and the sand lulls you to dinner at our little secret supper club.
A MEDITERRANEAN SUMMER FEAST
Sat, July 7th, 6:30pm
This is the inspiration for our five course Mediterranean dinner featuring Chef Kelly Stanley from Washington. Dishes of flamed & smoked treasures will be created by guest Chef Kelly Stanley (Semiahmo Resort, George & Stanley
Chocolate) who is coming to us from Washington to cook a few summer dinners exclusively at the supper club in Chef Robin's garden. And you are invited:) Try her famous poached fish in saffron broth and you will fall in love.
THE MENU
Cumin roasted carrots with honey yogurt, almonds
Grilled chorizo, pea shoot salad, polenta
Olive oil poached seasonal, local fish, saffron broth, tomato, artichoke tortellini
Slow roasted lamb shoulder, couscous
Goat cheese cake, fresh fig and mint compote, black sesame tuille
-69-
Only 26 seats. Dinner will be served in the garden at the Swallow Tail supper club (weather permitting) in Vancouver. We'll meet you under the magnolia tree for a lovely longtable dinner where you can meet the new chef and enjoy the sun. Bring your own crisp beer,
cocktails or some lovely summer rose to sip.
SOLD OUT!
SUMMERTIME BARBEQUE
June 1st, 6:30pm
Featuring Chef Kelly Stanley from Washington
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:
FIDDLEHEADS!
Are the new shoots of a fern. In our area there are lady fern and bracken fern(pic) that are a good edible. They taste kind of like if okra and asparagus had a baby:) You have to boil fiddleheads first, never eat them raw. My favourite are bracken ferns, and they're popping up all over the place right about now. They like the sides of dirt roads near conifer forests. Remember, my
responsible foragers, to only harvest 30% of what you find, leaving lots of plants to grow.
To learn more about what you can safely forage 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.
Sommelier's pick of the best summer wines...
My favourite is rose, of course. Specifically, Kettle Valley pinot gris or Culmina's rose (both BC) are fresh and fruity but quite savoury. I'm in the Okanagan tasting the spring vintages right now, so I'll report back on new gems next week.
VANCOUVER SUMMER WINE TOURS
Want a wine expert to take you to the best of the valley wineries? Taste and learn about how to assess fine wine and enjoy lunch in wine country. Our tours are intimate and guided by wine professionals which sets us apart. MORE
INFO
Sat, 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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