On the coast of Spain, one of the best tapas was BBQ fresh sardines with salt and lemon. Very simple and so tasty. I came back to Vancouver searching for a small, salty local fish that I could cook in the same way here. Et voila! In late August, smelt
fish come to markets like T&T and Chong Lee in Vancouver and they are possibly better tasting than my Spanish dream fish. You can eat them whole, crunchy bones and all. Fishermen catch them in gill nets down by Spanish banks (appropriate).
For more tastes of the sea, Chef Sarah Robinson is cooking up an Italian seafood dream this month, dets below...
DATE CORRECTION:
ITALY BY THE SEA
Mon, Sept 16th, 6:30pm
Details: Long table dinner at the Swallow Tail secret supper club, byob. Tickets 79 for 5 courses
THE ITALIAN MENU
Antipasto- Italian cured meat & cheese, honey drizzled figs, rosemary roasted pistachios, ricotta stuffed sweet peppers, skillet olive and garlic ciabatta
Lobster Arancini- lemon tarragon cream, fontina, Parmesan, chive oil.
Handmade stuffed pasta with scallops and prawns.
Catch of the day in gremolata, roasted summer vegetables
Tiramisu, coffee gelato
Mushroom Foraging tips...
Hydnellum peckii (Bleeding tooth mushroom) is one of the most horrific looking mushrooms in BC. Despite it's gruesome appearance it isn't poisonous. But like a lot of the 10,000 species of fungus it's not edible either, people that have tasted it have said that it's very bitter.
MUSHROOM FORAGING TRIPS
Sept-Novemeber - 50% sold out!
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: 47+tax/tip per ticket includes a light lunch of wild edibles starting Sept 29-Nov 17 (weekends)
Location: Lower Seymour conservation reserve
Wild Sheep, caribou and moose are the best wild meat you'll ever eat. But locals rarely get a chance to try BC's wild game, here's your chance!
HUNTERS FEAST
Sat, Oct 12th, 7pm
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.
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
THE HUNTERS MENU
Sheep sorrel, baked salt spring goat cheese with wild-herb crust, pickled chanterelles, blackberry dressing
Caribou tartare with quail egg, wild radish and pink peppercorn
Moose heart skewers with charred onion, huckleberry reduction and wild herb chimichurri
Braised wild sheep, fire roasted potatoes and carrots, carrot jus
Caramelized chanterelle ice cream, wild berry compote
WAGYU SECRET SUPPER
Sat, Nov 16th, 6:30pm
James Beard award winning chef, Bruno Feldeisen from France is our guest chef at the Swallow Tail secret supper club. 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 five course dinner
featuring fabulous Brant Lake, Wagyu Beef from Alberta. What is Wagyu? It literally means Japanese Cow and is a breed that is raised all over the world for it's rich buttery taste and lovely texture.
THE BRANT LAKE WAGYU BEEF MENU
Wagyu Crudo/Mustard Honey Drizzle/Enoki Mushrooms
Asian Marinated Beef Salad/Asian Pear/Soba Noodles/Peanut Dressing
Braised Short Rib Risotto/Arugula/Roaster Pear Jus
Wagyu Beef "Goulash"
Espresso Cremeux/Toasted Hazelnuts/Cake Crumble
-89-
Details:
You are invited to the Swallow Tail secret supper club for this dinner (secret address in Mount Pleasant to be given upon booking), long table seating, byob.
ON THE PLATE:
A goose dinner for pottery 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.
TICKETS: 59+tax per person for 4 courses
A FRENCH DINNER
with Chef Bruno Feldeisen
Sat, Dec 14th, 6:30pm
James Beard award winning chef, Bruno Feldeisen from France is our guest chef at the Swallow Tail secret supper club. 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. Chef Bruno has his own cook book
coming out, so come and get one signed at the dinner. Chef will be creating a five course traditional French Christmas dinner 'Reveillon' for you with some lovely pastry to boot!
DETAILS:
Dinner & Cookbook release party. Long table seating at the Swallow Tail supper club, address to be given upon booking.
TICKETS: 69+tax per person for 5 courses, signed books available for purchase
VANCOUVER WINE EXPERIENCE
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.
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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