, you are invited to the Swallow Tail secret garden in Mount Pleasant for a casual summer seafood dinner. Ā Chef Robin Kort's menu will include recipes from her latest cookbook, golden red rock crab dashi with smoked sea lettuce, wild mushroom and tofu, steamed crab in spiced chive butter with wild herbs, summer corn, uni
buttered bread and a summer surprise dessert. Ā Come hungry!
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DETAILS One date only!Ā
July
20th - 5pm and 7:30pm seatingsĀ
3 Course Crab dinner for $99
BYOB wine pairing suggestions can be provided by our sommelier upon request. Prepare to get a little
messy. Ā This is a seafood boil, food will be served directly on the table. Ā Don't worry, it's fun, just don't wear your best outfit!
Join us on a warm summer evening for a drink under the forest canopy. Chef + Sommelier, Robin Kortās summer wild harvest will be extracted into syrups, tonics and bitters for the cocktail menu. Magnolia blossom shrub, flowering currant sugar + salt, elderflower syrup, fig leaf
bitters are a few of her concoctions so far this year. Entrance fee includes one cocktail of your choice and a 1/2 hour stroll through the forest with a wildcraft expert to identify all the edibles we encounter.
DETAILS:
June 8th, 4pm, 5pm, 6pm start times
Location: Malcolm Knapp Research Forest in Maple Ridge
$35 per ticket includes your first cocktail creation by Chef Robin and a 1/2 hour plant walk with biologist Victoria Farahbakhchian of the Wild & Immersive program
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.
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!
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Swallow Tail, 495 east 20 ave, Vancouver, BC V5V 1M6, CANADA
