Menu teasers for a forest foraged feast...

GIRLS GONE WILD!

by Chefs Chelseah Compton & Kate Martin of Acorn restaurant

Lacto-ferment fiddlehead pickles | handmade stone milled sourdough with wild butters | deep fried truffled burrata with magnolia + cherry blossoms | Dungeness crab cakes with smoked sea lettuce | scallop carpaccio with fir tip + nasturtium | morel mushroom forest course | chocolate ganache with morel shoyu + more surprises!

Come dine in the garden at the Swallow Tail secret Supper Club this summer.  Chefs will be creating an eight course menu featuring forest delicacies.  June 3+4th, 6:30pm in Mount Pleasant.  

MORE INFO & GET YOUR TICKET
 

SMOKED SEAWEED TIPS with Chef Robin!

Seaweed gathering and smoking from our birch bay Clam Dig event last weekend.  Come out to a sea foraging event in summer to learn about edible seaweeds.

SPRING SECRET SUPPER

ONLY 7 TICKETS LEFT!

Apr. 30th 6:30pm (Apr. 29 sold out) - 8 course dinner + cocktail -175

Dynamic duo, Chefs Chelseah Compton & Bruno Feldeisen, our favourite French judge from TV’s ‘The Great Canadian Bake Off’, are creating a spring inspired dinner at Swallow Tail secret Supper Club in Mount Pleasant. An intimate long table style feast where you are invited to the chefs home kitchen to dine, everyone is welcome! 

MORE INFO...
 

Pre-order my Coastal Foraging Cookbook!

A collection of 40 recipes that showcase foraged ingredients from the Pacific Northwest coast.

Showcasing foraged ingredients like wild mushrooms, seaweed, fish and molluscs, flowers and evergreen tips, Chef Robin brings together 40 recipes to inspire forays into tide and woods and a sense of adventure in the kitchen.

Follow Me..

Thanks for reading my emails, it means a lot!