Inaturalist is my first tool used to find locations to forage. Look for spring ingredients like sea lettuce, edible plants like stinging nettle, seafoods like invasive green crab, wild oyster mushrooms and any other spring treats that you've been curious about.  Check out my workflow for finding harvest locations below or come out on my next spring foraging class to learn directly from one of our wildcraft experts:) Either way it's like a treasure hunt, don't miss out.

Our next supper club...

Spring Wild Indian Pop-up Dinner 

March 8+9th - Book Now!

Star Chef Tushar Tondvalkar cooks + Chef Robin harvests. I'll harvest key spring ingredients like uni, stinging nettle, kelp, licorice fern, wild greens (+ more) and he'll prepare a totally unique 7 course fall menu for you to devour! 

Chef Tushar's resume includes Michelin restaurants such as Gaggan, (Rated: Asia’s Number One restaurant) + Gaa in Bangkok. In Vancouver, Bauhaus + Blue Water Cafe, can't wait to eat!

THE MENU

BC Uni

Cheese appam | Fried curry leaf

Charcoal Vada
Smoked kelp + peanut chutney
 

BC Crab Tart
Tamarind vin | Cilantro
 

BC Prawn
Confit potato | Mint + cilantro curry | Pickled onion
 

Stinging Nettle Paneer Saag
Whole wheat chapati

Manglorian Chicken
Crispy roti | Coconut curry | Curry leaf

 Wild BC Licorice root kulfi
Nuts | White chocolate

EVENT DETAILS

Two dates ONLY - March 8, 9th, 6:30pm

7 Course foraged menu - 160pp

Location: Swallow Tail secret Supper Club (address given upon booking)

Long table seating, BYOB