Hi ,
You've always wanted to come to a secret supper, but haven't found the time yet? Let me buy you a drink:) I always love it when new guests come out to dine at a Swallow Tail dinner, so to encourage you to finally grab your closest friend and come do something different and fun in Vancouver. Each pair of new guests that book a dinner from this newsletter get a free cocktail, just email me after you book to
claim your cocktail ticket. We have some delightful menu themes planned from now till Xmas, so just pick one and do it! The list is below, hope to see you soon.
Huntress and chef Jody Peck from the Peace River Valley and her partner in cooking Chef Megan McCulloch from San Fransisco create a five course wild menu unlike anything you've ever tasted. Jody will share her wild game from the fall hunt with us and
tell us stories of hunting in BC's wilderness, both an unbelievable treat.
HUNTERS FEAST
Sat, Oct 12th, 7pm
From scout magazine, "At Jody Peck‘s table, wild game is the main course and the conversation centrepiece. The local cook is impassioned by a respect for the ingredients that she owes to generations of living on the land. In the kitchen (or over the fire) this translates to a “full-circle food experience” that she hopes creates a bond between diners, their environment and the food she hunts, forages and
processes.
Details: The brand new, Container Brewing in the East Village will host us in their private room and beer pairings for the menu are also available, other beverages available as well for purchase. Tickets 69 for 5 courses
NEW ORLEANS
SECRET SUPPER
Chef Kelly Stanley
Sat, Aug 24th, 6:30pm
We'll serve five lovely courses under the magnolia tree if the weather is fine at the Swallow Tail secret supper club in Vancouver where you're invited to dine in your chefs home.
THE DEEP SOUTH MENU
Fried baby zucchini with buttermilk sauce
Marinated heirloom tomato salad
Shrimp & grits w red pepper and whole grain mustard sauce
Oyster po'boys & sweet potato fries
Beignets, vanilla bean creme anglaise, mixed local berries
Details: This dinner is 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 drinks. Starts at 6:30pm, 69 per person, long table seating in the garden (weather permitting).
ON THE PLATE:
A dinner for crockery lovers
Sat, Dec 7th, 7pm
An intimate dinner where all the plateware is designed by local ceramic artists. Come to enjoy a four course dinner with friends. Guests are welcome to buy a one of a kind plate to take home or give as a Christmas gift. We’ll start with canapes so that everyone can mingle and look at the work, then we’ll sit down to a family style dinner. Vegetarian and pescatarian meal options available, just note when you grab your tickets.
DETAILS:
Long table seating at East Village location, address to be given upon booking.
WHEN: Saturday, Dec 7th, 2019 Starts at 7pm-10:30pm
TICKETS: 59+tax per person for 4 courses
These are gooseneck barnacles, also called percebes in Spain, and they are a delicacy. Fetching up to $300 per kilo in restaurants, they are one of the most expensive dishes you could order in a Galician restaurant. You can forage for them on the outside coast of Vancouver Island and pry them right off the rocks with a spade. They are traditionally boiled in
seawater quickly, peeled and eaten with crusty bread and a glass of cold albarino (white wine) or vinjo verde in Portugal.
SEA FORAGING TOUR
Sept 7th, 4:30PM
A day of fishing and a feast on the beach anyone?
Last years sold out event is back. Your chance to learn what can you catch in BC oceans without a boat. We'll teach you how to cast for Dungeness Crab and will discuss harvesting seaweed, salmon, flounder, sole, crab, sea urchins, sea cucumbers, clams, scallops, oysters, mussels, gooseneck barnacles in BC. And after, we'll cook you dinner or lunch on Jericho beach.
Bring all your questions about how to harvest from the seashore. 79 pp
Dyeing with Mushrooms:
Mushrooms can be used to dye fabric, I just thought that was so cool when I saw it. The most vibrant is this little mushroom called Cortinarious sanguineus (blood redcap) which dyes hues of red.
MUSHROOM FORAGING TRIPS
Sept-Novemeber
It's that time of year, we start our 2 hour mushroom ID trips in September and they book up super fast. So if you want to come out with us this year and learn about what mushrooms you can safely pick in our forests, grab your tickets now.
Details: 46+tax/tip per ticket includes a light lunch of wild edibles starting Sept 29-Nov 17 (weekends)
Location: Lower Seymour conservation reserve
SUMMER WINE TRIP
Want a wine expert to take you to the best of the BC 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. Private tours available upon request (Wed-Sun). Fraser Valley tours from Vancouver or our Private Okanagan tour.
WILD MUSHROOM FEAST - SOLD OUT
Sat, Oct 19th, 6:30pm - 6 courses & talk - 79
Bruno Feldeisen from France is our guest chef at the Swallow Tail secret supper club with his fabulous kitchen partner chef from San Fransisco Chef Megan McCulloch. You also may know Bruno as a pastry judge on TV’s, “The Great Canadian Bake Off” and formerly
from his work at Lumiere, Yew and the Four Seasons New York. Enjoy a six course dinner featuring fall wild mushrooms for a lucky group of Swallow Tail members at the long table. Mushrooms you may have never tried before will be plentiful at the table; lobster mushrooms, cauliflower mushrooms, hedgehogs, blue chanterelles or whatever our foragers find on their October hunt. One of our mushroom hunters will start off the dinner with a show and tell
of the evenings mushrooms discussing habitat and foraging techniques.
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 aone time only menu for you at the underground supper club. Byob and our sommelier can offer wine pairing suggestions upon request. And, yes, we also cater. Our dates are booking up, so Email us soon if you want to hold a date.
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