An invasive species of crab is creeping it's way along our coasts and disturbing our delicate native habitats for local crab, shellfish and essential eel grass beds.  I propose that we eat 'em! Both because they're delicious and because you can harvest as much as you can eat, male and female. Small European green crab can be shucked and used for sauces and soup bases (think, Vietnamese crab soups like bun rieu) or harvested when their shells are soft, fried and eaten whole.  The best part of a small crab is actually it's rich 'crab butter' in the carapace, which is the star of the show in these green crabs, not just the leg and body white meat.  My latest blog post on these crabs will set you up with how to catch and cook these tasty beasts.

Wild Indian Pop-up Dinner

Star Chef Tushar Tondvalkar (Winner of Hulu's Chef vs Wild competitions) is collaborating with me again! We'll forage for key ingredients like urchin, 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
 

Crab Tart
tamarind vin | cilantro
 

BC Prawn
confit potato |mint + cilantro curry | pickled onion
 

Nettle Paneer Saag
Whole wheat chapati

Manglorian chicken
crispy roti | coconut currey | 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