These graceful plants are one of the world's most beautiful and harvesting the shoots is one way to keep them at bay. So many people have bamboo that overgrows it's welcome in yards, here's how to harvest and make your own edible bamboo shoots; great in salads and stirfries.
The key? You must harvest the shoots in spring (now) and cook them to get rid of toxins that occur in some species as a rule.
OUR NEXT SECRET SUPPERS AT SWALLOW TAIL...
If you love fresh spot prawns, oysters & hot seared scallops, this is the dinner for you..
ONLY 6 tickets left for this Saturday evening, sit outside under the magnolia tree to dine!
FISH TO FARM TO TABLE DINNER
Chefs Andrea Carlson & Natasha Sawyer (Burdock & co)
Chef Andrea Carlson has been a leading part of the Vancouver culinary scene ever since her time at Sooke Harbour House, Raincity Grill and Bishops, her restaurant Burdock & Co is one of the best places in the city to find truly, fine local cuisine based on a 100 mile menu. She partners with Chef Natasha Sawyer on this pescatarian six course dinner celebrating the farmers market at the Swallow Tail secret
Supper Club, get your tickets fast:)
FARM TO TABLE
6 COURSE MENU
Oyster and spot prawn bisque
Poached egg, crispy potatoes, roe
Radish cake with sprouts and shoots
Seared scallops, roasted carrot puree, fresh herb salad
Uni butter tajarin pasta w cured scallop roe
Wild rose, magnolia, white chocolate
-79-
Vegetarian guests welcome!
Chef Bardia revisits his Iranian roots by creating culinary experiences that are inspired by Iranian flavours and hospitality. He believes the food and style of service should come from the heart and every guest should feel at home. Come experience his unique dishes where Iranian cuisine meets fabulous
local BC ingredients.
OF HEART & HOME: An Iranian dinner
by CHEF BARDIA ILBEIGGI
Sat, June 15th, 6:30pm
Menu teasers: Kale borani, whipped feta and preserved lemon(pic), marinated olives, handmade grilled flatbread, grilled rapini with chili tahini, crispy saffron rice and the star of the show, a charcoal cooked leg of Lamb in pomegranate jus.
- 69 for 5 courses -
We will seat outside under the magnolia tree if the weather is fine, don't miss this one time only dinner at the Swallow Tail secret supper club in Vancouver.
BC TURF & SURF
Sat, June 22nd, 6:30pm
Chef Sarah Robinson celebrates BC beef & seafood with a summer barbecue in the Swallow Tail garden.
For members only (that's you), you are invited to the Swallow Tail supper club where you dine in the chefs home. An intimate five course dinner where you are welcome to bring your own wine. Starts at 6:30pm, 69 per person, long table seating in Vancouver under the magnolia tree (weather permitting).
THE MENU
Starting with the surf and ending with the turf
BC Prawn & Scallop
Homemade skillet bread with bone marrow
Maple wood barbecued hanger steak, polenta, gremolata
Five spice beef cheek with scallion & mushroom
Whiskey chocolate cake (GF)
-69-
ONLY 10 tickets left!
SUMMER BBQ
Sat, July 7th, 6:30pm
Our five course summer Mediterranean style bbq featuring Chef Kelly Stanley from Washington.
Dishes of flamed & smoked treasures will be created by guest Chef Kelly Stanley (Semiahmo Resort, George & Stanley Chocolate) who is bringing her knives from Washington to cook a few dinners exclusively at the supper club in Chef Robin's garden. And you are
invited:) The BBQ will be fired up and sizzling some lovely lamb as the main.
CHEF KELLY'S MENU
Cumin roasted carrots with honey yogurt, almonds
Char-grilled chorizo, pea shoot salad, polenta
Olive oil poached fish, saffron broth, tomato, artichoke tortellini
BBQ lamb shoulder, couscous
Goat cheese cake, fresh fig and mint compote, black sesame tuille
-69-
Only 26 seats. Dinner will be served in the garden at the Swallow Tail supper club (weather permitting) in Vancouver. We'll meet you under the magnolia tree for a lovely longtable dinner where you can meet the new chef and enjoy the sun. Bring your own crisp beer, cocktails or some lovely
summer rose to sip.
SALMON CELEBRATION
in the garden
Chef Jane Cornborough (formerly of L'Abattoir)
Sat, Aug 3rd, 6:30pm
Fish lovers, this one is for you. The best season for salmon is July and August, so we thought we'd show off some amazing new recipes for how to cook the different types of salmon; pink, sockeye, chum, ivory. Chef Jane share some of her secrets with you on which species are best smoked, canned or eaten as sashimi.
This dinner is for members only (that's you), you are invited to the Swallow Tail supper club where you dine in the chefs home. An intimate five course dinner where you are welcome to bring your own wine. Starts at 6:30pm, 79 per person, long table seating in the garden (weather permitting).
June 29, July 21, Sept 7
Aug 17 (eve sold out, lunch still available)
SEA FORAGING TOUR
Teaching you what you can catch without a boat
Flounder, crab, sea urchins, sea cucumbers, sole, sculpin, squid, clams, scallops, oysters, mussels, gooseneck barnacles, seaweed... learn how to safely catch or harvest food right from the beach. Join our sea foraging tour this summer where we'll be fishing for crab (demo) and talking about the many, many tasty foods that can be harvested from the sea. Share a sunset evening with our wildcraft guide and one of our
Swallow Tail chefs who will be cooking you dinner on the beach as we chat.
Bring all your questions about how to harvest from the seashore. We'll put in our nets to see what we catch right off the beach.
DETAILS: Includes dinner or lunch on the beach, crab casting demonstration, lecture on sea foraging from seaweed to clam digs.
- 79pp -
To learn more about what you can safely forage in our forests...
SPRING & SUMMER FORAGING TOURS
Learn about how to safely ID, cook and forage for shoots, leaves and edible trees anything we find from Labrador tea to fir tips and cattails. Trips are 2 hours and include a light lunch of wild edibles. - $46+tax/tip per ticket.
VANCOUVER SUMMER WINE TOURS
Want a wine expert to take you to the best of the valley 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 which sets us apart. MORE
INFO
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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