Hi , feeling under the weather with all this rain? Me too. I sound like a hillbilly, but I'll say it anyway, brew yourself a cuppa turkey tail tea. Tea has always been my family remedy to all
that ails you. Got a cold? Ginger, lemon, honey, right? Turkey tail mushrooms have been harvested for tea for hundreds of years around the globe for their immune boosting properties and recent studies with a new shift in attitudes towards fungi and medicine have given us new information into how to effectively use them (Check out this huffington post article). In Japan and Europe, it's even used to help patients with breast cancer. Happily for us, this little mushroom grows abundantly on alder wood all around the lower mainland, so you can harvest your own. Here's how to
find turkey tail and prepare the tea...
THE FRENCH CONNECTION
a secret supper by Chef Bruno Feldeisen
Sat March 7th, 6:30pm
James Beard award winning chef, Bruno Feldeisen from France is our chef for the night at the Swallow Tail secret supper club. You also may know Bruno as a judge on TV’s, “The Great Canadian Bake Off” and formerly from his work at Lumiere, Yew and the Four Seasons New York.
MENU TEASERS...
Pan Seared Trout
Grilled Radicchio, Shiitake Mushrooms
Chive Beurre Blanc
~
Carved Angus Beef Tenderloin
Braised Greens, Fingerling Potatoes
Hickory Smoked Mustard Jus
~
Milk Chocolate Mousse
Mango Marmalade
... and two more courses, chefs choice
DETAILS:
Long table seating at the Swallow Tail supper club where you're invited to dine in Chef Robin's home kitchen, address to be given upon booking.
TICKETS: 5 courses for 69 +tip
ODE TO THE SEA
by Chef Benjamin Berwick
Saturday, Feb 22th, 6:30pm - 10 Tickets left!
Japanese French fusion menu by star local chef, Benjamin Berwick (Pear Tree, Hapa Izakaya). Chef Ben grew up in Japan and cooked his way through Latin America at a young age. Classically trained in French techniques, he will combine Japanese and French cuisines into this unique seafood focused five course menu. You are invited to
dine in Chef Robin's home kitchen.hear
ODE TO THE SEA
by Chef Benjamin Berwick
Uni on toast, dashi glaze, shiso
~
Beet, cured salmon, ikura, creme fraiche
~
Mackerel, oyster, smoked broth, shimegi
~
Ling cod “en croute”, roasted root vegetables, veal jus
~
Apple & Parsnip tart, fir cream
DETAILS:
Long table seating at the Swallow Tail supper club, address to be given upon booking.
TICKETS: 79 for 7 courses and a greeting cocktail by Chef Robin , byob for the rest
Charity dining event...
Wednesday, Feb 19th, 5-8pm
Country music lovers, check this out! Only 50 seats
Celebrate Family Day by supporting BC and Yukon families who must travel far from home for their child’s life-saving medical care.
A long table dinner prepared by celebrity chef Bruno Feldeisen, complete with wine pairings, followed by a private concert by country music stars Aaron Pritchett and Ryan McMahon.
VALENTINE'S DAY
by Chef Bruno Feldeisen & Chef Heather Dosman
Friday, Feb 14th, 7pm - SOLD OUT
A special 7 course menu celebrating love in all it's beautiful complexity.
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. 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.
GIFT CERTIFICATES
Available at any value. For our mushroom tours, sea foraging workshops, secret supper club or any Swallow Tail event featuring star chefs from around the city. Just email us to book one and I'll send you a PDF to print your gift, it doesn't get any easier.
|
|
|
