How to catch a Dungeness Crab
What you need is a crab trap, chicken necks for bait, a nice cool ice tea and a lawn chair (for yourself). Plus, a little expertise. If you want to get some lessons from the pros, biologist and commercial crab fisherman, Ficus Chan, will be fishing with us on sea foraging tour this Sunday. Here are the details...
SEA FORAGING TOUR
This sunday at Ambleside Pier, 11-2pm or 5-8pm
A day of fishing and a feast on the beach anyone?
Last years sold out event is back. Your chance to learn what can you catch in BC oceans without a boat. We'll be fishing for Dungeness Crab and will discuss harvesting seaweed, salmon, flounder, sole, sculpin, herring, crab, sea urchins, sea cucumbers, squid, clams, scallops, oysters, mussels, gooseneck barnacles in BC. We'll put in our nets to see what we catch right off the pier.
We'll even cook you dinner or lunch on the beach after. Bring all your questions about how to harvest from the seashore.
Aug 17 and Sept 7 tickets available as well.
SWALLOW TAIL NEWS AND EVENTS...
SALMON SECRET SUPPER
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 types of salmon are best smoked, baked or raw.
THE MENU
Salmon Croquette
pickles, secret sauce, fresh herbs
Salmon Crudo
Ginger scallion sauce, tobiko, crispy action
Poached Salmon
Crunchy potatoes, soft egg, dill
Maple Smoked Baked Salmon
Spaetzle, corn
Yogurt Panna Cotta
Details: 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).
SUMMER ROSE DINNER
& sommelier led wine pairing discussion
Sat, Aug 10, 6-9:30pm
A dinner for rose and white wine lovers, BYO wine and Chef Bruno Feldeisen (James Beard Award winner) 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.
THE MENU
Smoked black cod, romesco, leek soubise
Foie gras and chicken liver pate, rose gelee, sorrel pesto, brioche toast
Butter poached halibut, Yukon mash, asparagus w grilled lemon and olive oil
Garam marsala lamb curry, basmati rice, cucumber raita
Fresh fruit tart with local strawberries
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What is Bavette Steak?
The Bavette steak is a french name for the Flank steak. Flank is a steak cut that is sourced from the underbelly of the cow, and is generally quite long and flat. It is known to be very rich in flavour and relatively loose - almost crumbling - in texture when cooked right. It’s often referred to as ‘the butcher’s cut’ as it’s known to be reserved by butchers for their own enjoyment. Definitely a favourite of Peruvian
cuisine, Chef Benjamin is happy to cook one up perfectly for you at our Peruvian dinner on Sept 7, ticket and details below...
ONLY 6 Tickets left!
Chef Benjamin Berwick
Peru 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 Chile and Peru 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
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Spiced Pork cracklin' recipe
Making crispy pork cracklings yourself actually isn't that difficult. You just need some pork rind cut into 1/5-inch slices, some salt, a hot oven, and your heart doctor on speed dial.
Ingredients:
- 1 whole rind from a pork shoulder or belly (about 1 1/2 pounds), cut in to 1/5 inch slices
- 1/3 cup of kosher salt
- 1 tsp togarashi spice (or a chili/pepper spice of your preference)
Directions:
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Toss the pork rind slices in some salted boiling water and boil for one minute. Remove, strain, rinse in cold water, and let drip off.
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Mix slices with generous amount of salt, spice and spread out evenly on sheet pan. Roast in a 400°F oven until crispy, 25 to 35 minutes (turn cracklings occasionally to cook evenly). Drain and cool on paper towels and serve.
Or you can let Chef Bruno show you how to do it at our Pig Dinner on Sept 14th... info below
Chef Bruno Feldeisen
Drunken Pig Secret Supper
Sat, Sept 14th, 7pm
Our favourite guest chef, Bruno Feldeisen, is back from filming (the beloved judge from TV's Great Canadian Bake Off and a James Beard award winning chef) and really wanted to cook a pig focused menu for September. As luck would have it, my friends are opening a brand new brewery in Vancouver, so we all got together to create a special evening of beer pairing for a nose to tail pork dinner and you are invited. We'll start
the spit roast early in the morning to have it ready for you by evening, nicely basted in IPA. Five tasty courses paired with 4 beer from Container Brewing at a new secret location in the East Village area, it's going to be super fun, so come on out.
THE MENU
Beer Basted Roasted Pig Head
Wild Rice & Roasted Peach Salad, Mint, Bacon, Tomato Dressing
Crispy Pig Skin
Grilled Pineapple & “Nouvelle” Potato Salad, Sage, Grainy Mustard Dressing
Carved Roasted Suckling Pig
Burong Mangga & Chinese Cabbage Coleslaw, Creamy Lime Dressing
Sliced Roasted Pork Shoulder, Grilled Zucchini & Eggplant
Tahini Black Pepper Sauce
Olive Oil Polenta Cake, Crispy Bacon, Summer Berry Compote
Dinner icludes 4 beer pairings by Container Brewing - 79
A TAVOLA NON SI INVECCHIA!
(at the table you don't get old)
Sun, Sept 8th, 6pm - 69pp
An unforgettable evening of art, games, Italian food & conversations about death if you can believe it:)
The evening is a art fundraiser using the "Death Conversation Game" fashioned by local artist Angela Fama as a conversation facilitation tool. Angela created the Death
Conversation Game project to help us help ourselves break out of the normative structures that surround narratives on death. Personal death is a topic that’s often avoided in social settings. If you would like to change that, this game's for you!
Don't be afraid, step out of your normal comfort zone and join us for a chat. The depth and breadth of the conversation will depend on you. Whether it's death related theology, ideology, metaphysics, bereavement and/or a number of other subjects…
LET THE CONVERSATIONS BEGIN!
Bring on the comfort food! Chef Heather Dosman (Existential Eating Co.) will create an Italian dinner for the evening.
Menu teasers: Fennel & orange marinated olives. Zucchini, kale & pecorino salad. Handmade rosemary & garlic focaccia. Wild Porcini risotto. Sbrisolana (Italian almond polenta cake, cream, seasonal fruit).
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.
FORAGER REPORT:
Oregon grape berries are ready to harvest now. Keep your eye out for this pretty holly like plant with purple/blue berries. The berries are tart and can be juiced to produce a bright purple lemon substitute. Use in salad dressings or anywhere you would use lemon.
To learn more about what you can safely forage in our forests...
SUMMER FORAGING TOURS
ONLY a few tickets left to Aug 10th!
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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