It literally means Japanese Cow and refers to an overarching breed raised all over the world for their rich, buttery taste and melty texture. Kobe beef is an appelation name for wagyu raised in Kobe.
Wagyu myths...
#1 The meat is more fatty. Nope, it's just that the fat is more evenly distributed, heavily marbled.
#2 They don't usually get fed beer or sake. Just the occasional tipple to stimulate the appetite in hot weather.
#3 The cows get massages. Only occasionally, to relieve stress, same as me!
One of the most memorable dishes I ate in Japan was a simple broth with thin slices of wagyu beef, some mizuna lettuce and a little wasabi mustard. So tasty, and with that in mind we're having our first Wagyu secret supper.
WAGYU SECRET SUPPER
Sat, Nov 16th, 6:30pm
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.
WILD GAME 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
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. Goose is the feature for the menu and Chef Bruno Feldeisen (James Beard award
winner) and Jane Cornborough (formerly L'abattoir restaurant) will be creating the menu for the evening.
DETAILS:
Long table seating at secret East Village location, address to be given upon booking.
Vegetarian and pescatarian meal options available, just note when you grab your tickets.
WHEN: Saturday, Dec 7th, 2019 Starts at 7pm-10:30pm
TICKETS: 59+tax per person for 4 courses
This is the rare Olympia oyster, our only native oyster. They once were a plentiful staple of the Coast Salish peoples and were known as the best tasting oyster around; nutty, briny and clean in flavour. Olympia's were almost wiped out by the 1920's when people ate them by the bucket load. They grew in such abundance, the saying went, "When the tide is out, the table is set."
Sadly, pollution from the pulp mills further destroyed their habitat, so it wasn't looking good for these little guys until a collection of West Coast locals started reseeding them in their native habitats and cultivating them for fish markets in Puget sound. Fanny Bay Oyster Bar usually has some on offer in November if you want to try your first native BC oyster!
Last chance this summer to grab your tickets to our...
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. Ficus Chan, biologist and commercial crab fisherman teaches 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 on Jericho beach. Bring all your questions about how to harvest from the seashore. 79 pp
Chicken of the Woods mushrooms, so tasty and amazing looking!
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
Some dates already sold out!
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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