This is one of the easiest, moist chocolate cake recipes. I add flowering currant blossom to it because it's spring and they're everywhere and so lovely smelling, but you can use rosemary or rose petals as well (any fresh fragrant herb will do).
Wildflower Chocolate Cake recipe here...
Last week for orders...
By popular demand, our annual meat fest, Carnivoria, will be our first Swallow Tail Pop-up window at Container Brewing. Come by and pick up some delicious takeaway food and beer in one easy stop.
Donate to the Greater Vancouver Food Bank at checkout too!
CARNIVORIA
Saturday, May 9th
Our annual celebration of all that is meat. Chef Robin will be foraging for some of the accent ingredients, bull kelp for her famous furikake spice mix, wild watercress, Galiano stinging nettle and flowering currant for the dessert. From the Swallow Tail chef team, Chef Sarah Robinson will be smoking and grilling her way into your heart.
MENU
THE MEAT
- Persian style chicken braise, preserved lemons, wild sumac
- Slow cooked Rosemary Lamb
- Alder smoked BBQ pork back ribs w fir tips
- Elk sausage from Oyama
THE SIDES
- Wheat berry “couscous” with barberry, pinenuts, sautéed wild watercress
- Stinging nettle, cheddar, chive cornbread
- Roasted spring vegetable salad; Asparagus, beans, radish, pickled shallots, walnut parmesan crumb
- Potato salad Furikake with smoked bacon, roasted corn
Furikake is roasted bull kelp, toasted sesame, green peppercorn
DESSERT
- Wild flowering currant panna cotta
Take out details:
All take out orders will be packed to be easily heated up at home. Windfall Cider and Container Brewery beer will be available for take out and pre-order. Staff will be confirmed healthy, gloved and suited up for your safety.
Choose your pick up time 3, 4, 5 or 6pm
Chef Robin's Foraging Adventures...
I'm continuing my escapades in foraging on youtube, keeping myself and hopefully you, entertained during this crazy time. This week, smoked manila clams picked from my spot on the Gulf Islands.
This is a great time to harvest clams as the weather is cold and the clams taste so fresh. I just toss them on the coals (alder wood) until they pop open and eat them straight like that, salty from the sea, maybe a little lime if I feel like it.
Ps. We're creating a virtual foraging survival trip that includes safe and sustainable methods for harvesting seafood and other wild foods on the BC coast if you want to learn more, check it out below...
Virtual Foraging Survial Trip
2 hours with foraging expert Robin Kort
A fun way learn some useful food foraging survival tips in case of emergency covering forest to seashore ecosystems of the Pacific Northwest. From sustainable edible wild weeds to nutrient rich plants for survival and beach forage superfoods like
seaweeds and shellfish. Learn about any poisonous plants you should avoid and simple cooking methods for the food you find in this 2 hour video collection. I've been teaching wild foraging classes for over a decade in BC and would love to share my knowledge with you.
Virtual Trip Details:
The videos are ready! We'll email you the 2 hour video package that you can watch anytime. I will be available by email to answer any questions. The great thing about these videos is you can have them on your phone to refer to whenever you're foraging. It's like I'm in your jacket pocket:)
Trip Cost: $45
Coming soon at Swallow Tail To Go:
Wild Spring Mushroom Feast
By Chef Bruno Feldeisen
Saturday, TBD
It's spring and my favourite mushrooms are popping up all over BC with the rain. Morels, porcini, wild oyster mushrooms will be fried, baked and roasted by James Beard award winning Chef Bruno Feldeisen. You've seen him on TV's The Great Canadian Bake Off as a judge and now he will cook a takeaway menu for you at Container Brewing.
MENU
Lemon & Honey Roasted Half Organic Chicken
Roasted Baby Potatoes, wild Morel mushrooms, Thyme
Grainy Mustard Jus
Pan Seared Steelhead
Roasted Spring Mushrooms, Ratatouille, Basil
Tomato Olive Oil Vinaigrette
For our vegetarian friends
Spring Ratatouille with wild porcini mushrooms, Cauliflower Puree
Polenta Olive Oil Cake with Lemon Curd, Blueberry Jelly
Caribbean Cook Out!
By Chef Natasha Sawyer (formerly, Burdock & co)
Saturday TBD
Chef Natasha digs deep into her Caribbean roots and recipes for a takeaway pop-up at Container Brewing. Meals will be made at mild spice and you can kick it up with her famous hot sauce.
THE MAINS
Basa Fish Escovitch
A traditional pan-fried fish dish served in a citrus, spicy sauce with bell peppers and onions
Trini Goat Curry! Slow cooked goodness
Sides:
Peas and rice
Pineapple chow - A traditional pineapple salad
Collard greens
Pumpkin squash talkari, which is a savoury garlicky sautéed dish
Johnny cake
Spice level will be mild but you can get Chef Natasha's hot sauce to spike it up!
FULL FORAGING 101 ONLINE COURSE
If you want more than one class, we have our full foraging 101 online course. In this video collection, I can show you how to safely forage for edible plants and mushrooms in all types of ecosystems; forest, meadow, river and even urban foraging in way more detail ($97 for the full program)...
It's a hard time for small businesses like ours. If you have enjoyed our trips and dinners before please support us to help get us through the peak of the crisis with a...
GIFT CERTIFICATE
Available in any value. For our wild mushroom trips, sea foraging workshops, secret supper club or any Swallow Tail dinner featuring star chefs from around the city.
Note: a lot of our trips are outside and can be purchased as private tours.
We love our city and making fun food events in it, so see you soon!
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