Novel food ideas for a changing planet

, have you ever eaten frogs legs?  If not, you are missing out, they taste a lot like chicken wings, but with a more silken texture.  The key to foraging for frogs in BC is to harvest only invasive large bullfrogs, not our little native frogs.  Bullfrogs have a voracious appetite and produce a lot of eggs, so they will muscle out native frogs and amphibians.  So, let's eat em!

I'll be night harvesting frogs next week, we'll cook them up to try out some recipes, and then I'll write you a full how to post as soon as I'm done feasting. 

Rising star Chef Brent Thornton of Good Thief, a spectacular new eatery focusing on South Asian inspired cuisine & cocktails, served me some outstanding glazed frogs legs last night which is why I hatched this plot to find an invasive BC solution to putting frogs on menus. Chef Brent is also a guest chef at Swallow Tail for dinner in the garden (Aug 9 + 10th, only 10 tickets left).   Next week, I'll also cover sea snails and the infamous Canada Goose in my sustainable eating series.

Summer Garden Pop-up Dinners...

Never been to our underground supper club? Here's a summer only deal:  $5 off per ticket for any group of 4 who have never been to a supper club before with the promo code 4NEWBIE!  Valid until Sept 1/2024

GARDEN FETE 

Dinner with Chefs Bruno & Brent 

ONLY Aug 9+10

Chef Brent Thornton (St.Lawerence/Good Thief) & Bruno Feldeisen (Michelin Star/Great Canadian Bake Off) come together to celebrate summer harvest with dishes like Wild BC Halibut Cheeks “Meuniere”, Olive Oil Poached Kabocha, Summer Truffles, Fried Leeks and Fresh BC Oysters on the Half Shell, Calamansi Mignonette, Salsa Verde. 8 Courses await you and you can byob with our sommelier guiding you with wine pairing recommendations. Bring your big sun hats and appetites to the garden in Mount Pleasant. 

WILD INDIAN PANTRY - A pop-up dinner

ONLY: Aug 31, Sept 1st

Chef Tushar Tondvalkar (The Indian Pantry) is collaborating with us for a wild Indian pop-up dinner.  We're foraging with him for key ingredients like elderflower, rose petals, reindeer lichen, sea lettuce, pine cone, morels (+ more) and he's preparing an totally unique 5 course menu in the garden for you! Chef Tushar has interned at international Michelin restaurants such as Gaggan, (Asia’s Number One restaurant) and Gaa in Bangkok. In Vancouver, his resume includes Bauhaus and Blue Water Cafe.  We are so excited, don't miss it!

THE MENU

Heirloom Tomato

Reindeer lichen | Kale chutney | Elderflower | Vine-grate | Pine salt

Zucchini Chaat

Spiced yogurt | Tamarind chutney | Mint chutney | Crispy sea lettuce

Chicken & Mushroom Korma

Morel pulao | Milk + Yeast bread

Malvani Crab Curry

Caramelized onion + coconut sauce |Lentil + Sorgum bread

Buffalo Milk Cake

Pine cone caramel | Nootka rose jam | Hazelnut

100

Includes Greeting Cocktail