They taste like noodles!

Cauliflower mushrooms (Sparassis radicata) can be found around Vancouver hiding under Douglas-fir trees.  They are a parasite that lives off the root of the tree and will come back for several years after you've found one.  (They kill the tree☹️, so let’s eat em!) They are a firm mushroom that does well in soups or fried and tossed in your favourite sauce.  
It’s one of the November mushrooms that we’ll teach you about how to find on our fall mushroom foraging class. Book a weekend below…

Early-bird XMAS gifts:

Get 5% OFF any gift certificate amount with promo code XMAS if you book this week. 
BOOK A GIFT CERTIFICATE TO ANY SWALLOW TAIL ADVENTURE! 
A perfect present for any food lover. They can book their own date and pick their own adventure; come to a secret supper in Vancouver or learn about how to catch a crab, hunt a mushroom or cook a fiddlehead. 

Smoke & Fire: Hunt & Gather Dinner

Hunter and Chef Jody Peck and myself fuse our foraging and culinary might to bring you a dinner that will be like no other featuring gathered gifts from the sea and land.  Stories of our adventures in harvesting the ingredients for you meal will be told and you never leave hungry from this annual feast.  Byob and bring your friends to dine in Chef Robin's home kitchen.  

Nov 25+26th, 6:30pm, 159 pp

Menu teasers... 

MORE POP-UP DINNERS...

Wild Mushroom Feast 

Nov 17+18th, 6:30pm - 159 for six courses + a discussion with the chef foragers about the mushroom harvest.  Learn a little, eat a lot!  We may have lobsters, cauliflower mushrooms, pine/matsutake, chanterelle or whatever mushrooms we can harvest for the dinner.  Vegetarian option available!

THE MENU

Mushroom carpaccio. Pickled, raw, sautéed. Parm, crispy shallot, green herb oil

Endive salad with matsutake, hazelnuts and brown-butter dressing
Sunchoke puree with crisped hericium mushrooms, wild garlic confit, spruce oil 

Morel & porcini crusted flank steak with glazed, fire roasted hakeuri 

Mushroom ravioli, fresh buttermilk sauce, pistachio, garlic tuile 

Dessert by Chef Robin

Click on the video to see some of the mushrooms we found on last weeks class...