Getting to know the few poisonous mushrooms that thrive in urban areas is great knowledge to have. Remember that mushrooms, poisonous and edible alike, are part of the normal functioning of the earth, they compost our waste and many trees wouldn't survive without them. So, please even if you find a poisonous one, don't freak out, unless you eat one, you are totally fine. Here are two fungi to take
note of that can grow in urban Vancouver.
Amanita pantherinoides (right) has been known to cause poisonings. If you see find some, just put them in your green bin. They are fine to handle but if you are concerned you can wear gloves.
Amanita phalloides (death cap mushroom), is also one for the green bin, it has the same structure as the pantherinoides. It's key features are a large ball (volva) at the base of the stem, a skirt like ring, white fine gills, and the cap is white to olive green in colour (no warts).
MUSHROOM FORAGING EXPERIENCE
Sept-Novemeber - 80% 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. And yes, we cover poisonous
mushrooms too.
Details: 47+tax/tip per ticket includes a light lunch of wild edibles starting Sept 29-Nov 17 (weekends)
Location: Lower Seymour conservation reserve
ONLY 2 TICKETS LEFT!
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: You are invited to the Swallow Tail supper club, beer pairings for the menu are available from Container Brewing (brand new to the city), 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
CHEESE LOVER DINNER
Sunday, Nov 3th, 6:30pm
Chef Heather Dosman (Existential Eating) creates a six course celebration dinner of all things melty and cheesy! She'll handmake some lovely pasta and pair her selection of 6 fabulous cheeses with their natural partners the best of the fall harvest.
THE MENU
Handmade ricotta, chèvre Fall vegetable
Stratichelli Burrata Raddichio, shaved pear, hazelnut pesto, sorrel
Alpine 12 month Pecorino Squash, celeriac, sage, sourdough crisp
Wash rind Taleggio Agnolotti, brown butter, rosemary
Blue Rosso Imperiale Verjus, wild mushrooms, polenta greens
Creamy Gorgonzola Dolce Quince, EVOO, honey, black pepper, pastry
Vegetarian friendly. Not vegan or gluten free sorry.
ONLY 10 TICKETS LEFT!
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.
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
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. 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 main and Chef Bruno Feldeisen (James Beard award winner) and Jane Cornborough (formerly L'abattoir
restaurant) will be creating a wild four course menu for your dining pleasure.
DETAILS:
Long table seating at secret East Village location, address to be given upon booking. Plates and platters available for purchase at the event.
TICKETS: 59+tax per person for 4 courses
A FRENCH XMAS 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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