Hi , ever eaten a Box Crab?
Probably not, but they are very tasty (think king crab). If you happen to have a boat with a puller, fish for them in 100-200m of water as they live deeper than Dungeness crabs. There are so many delicacies that you can catch in BC waters, we wanted to teach folks how to do it so....
SEA FORAGING TOUR
Aug 17th and Sept 7th
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 teach you how to fish 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. And after, we'll cook you dinner or lunch on the beach. Bring all your questions about how to harvest from the seashore.
BULL KELP FURIKAKE RECIPE
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Furikake is a Japanese spice mix, usually served on rice or fish. Here is my recipe for wild bull kelp furikake, it's one of the tastiest seasonings, I love sprinkling it on a nice crisp green salad with a little lemon and olive
oil. The post has tips and tricks for harvesting your own seaweed as well. A true taste of BC.
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SWALLOW TAIL NEWS AND EVENTS...
DEEP SOUTH SUMMER SUPPER
Chef Kelly Stanley
Sat, Aug 24th, 6:30pm
Our chef team is whipping up a New Orleans inspired menu for the secret supper club in August. We'll serve five lovely courses under the magnolia tree if the weather is fine at the Swallow Tail secret supper club in Vancouver where you're invited to dine in your chefs home.
THE DEEP SOUTH MENU
Fried baby zucchini with buttermilk sauce
Marinated heirloom tomato salad
Shrimp & grits w red pepper and whole grain mustard sauce
Oyster po'boys & sweet potato fries
Beignets, vanilla bean creme anglaise, mixed local berries
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, 69 per person, long table seating in the garden (weather permitting).
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).
ONLY 10 tickets left!
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, Pickled Melons & Cucumber, Onion & Leek Soubise
Foie Gras Mousse, Raspberry Compote, Candied Blueberries, Brioche Toast
Butter Poached Halibut, Yukon Gold Mash, Grilled Asparagus, Olive Oil Yuzu Drizzle
Spiced Lamb Curry, Basmati Rice, Cucumber Raita, Papadum
Fraser Valley Strawberry Shortcake, Whipped Cream, Balsamic Drizzle
-69-
SOLD OUT
Chef Benjamin Berwick
Peru in love with Japan: An Asado Night
Sat, Sept 7th, 6:30pm
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 includes 4 beer pairings by Container Brewing - 79
FORAGER REPORT:
Summer wild mushrooms?! Yes, they do happen rarely. This one popped up in my yard as it often does. It's a cracked cap bolete, very edible and quite tasty. Xerocomellus chrysenteron, pretty name don't you think?
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.
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.
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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