Hi , alright, let's talk about sea cucumbers as food! They're actually a very sustainable, edible seafood that taste a bit like squid in that they take on the flavor of sauce/seasoning nicely and are lightly salty. We have a ton of them along the coastlines of BC, but
North Americans are definitely 'texturally' challenged and don't like slippery food generally. Our neighbours to the west in Asia consider them very tasty, for example, in Cantonese cooking, there is a stirfry dish with mustard greens, shiitake mushrooms and garlic in oyster sauce. If you want to experiment with sea cucumber, you can harvest them at low tide in an area with good clean ocean water (ie. Not Burrard Inlet:) and rinse/gut them. From there you can slice them thin
and eat raw or braise slices in broth till they are tender. Good luck!
SECRET SUPPERS AT SWALLOW TAIL...
SUMMER ROSE DINNER
for wine lovers
Sat, Aug 10, 6-9:30pm, 69 for 5 course
A dinner for rose and white wine lovers, BYO wine and chef will create a bouquet of five courses that taste like summer and pairs perfectly with rose. Our sommelier Victoria will give a short talk about food and wine pairing to start the evening. The menu is secret until the night of the dinner but will be focused on seafood with a vegetarian option available.
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Dinner will be outside under the summer sun, so bring your straw hats and sunglasses to dine at the long table. A magical evening of meeting new food & wine loving friends at Chef Robin's home kitchen is in store for you.
SALMON CELEBRATION
Chef Jane Cornborough (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.
THE MENU
Salmon Croquette
pickles, secret sauce, greens
Salmon Crudo
Ginger scallion sauce, tobiko, crispy action
Poached Salmon
Crunchy potatoes, soft egg, dill
Maple Smoked Baked Salmon
Spaetzle, corn
Yogurt Panna Cotta
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).
Chef Benjamin Berwick
Argentina in love with Japan: An Asado Night
Sat, Sept 7th, 6:30pm
The Swallow Tail secret supper club features star Chef Benjamin Berwick (Hapa Umi/Farmer's apprentice) at our long table in the garden. Chef Ben grew up in Japan and cooked his way through Latin America at a young age. He fell slowly in love with the flavours and cooking techniques of Argentina, Peru and Brazil and now comes to us for one night where he will combine his two loves for Japanese and Latin American cuisines into
this unique five course menu. You are invited to dine in Chef Robin's home kitchen under the magnolia tree.
ASADO MENU
Dashi gazpacho, tomato, fried garlic, shiso
Seabream ceviche, leche de tigre, summer corn
Charcoal grilled late summer vegetables, arugala, green herbs, anchovy
Flame grilled bavette steak, wild chanterelles, chimichurri
Citrus curd, merengue, smoked stone fruits
-69-
Only 7 tickets left...
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-
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 -
SUMMER WINE TRIP
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 available upon request.
To learn more about what you can safely forage in our forests...
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.
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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