Join mycologist Willoughby Arevalo and Chef Robin Kort for a casual dinner in the garden and a mini class at the Swallow Tail Supper Club teaching you where you can find your own wild morel mushroom harvesting locations and how to safely identify and prepare them.

Bring your curious mind and your questions on June 9th.  Dinner & Class - 59 pp  (Veg option available upon request)

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
 

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 forest delicacies, Chef Robin brings together 40 recipes to inspire forays into tide and woods and a sense of adventure in the kitchen.

Swallow Tail Culinary Adventures 

Learn about edible wild plants, seafood + mushrooms with Swallow Tail's field trips, suppers and online courses check out the wild side of the Pacific Northwest. OUR EVENTS CALENDAR!

Follow Me..

Thanks for reading my emails, it means a lot!