, here's my little secret.  I created an underground supper club more than a decade ago partnering with different chefs, fisher's and forager's to create one time only dinners in my home kitchen at the long table. Swallow secret supper club, I'm proud to say, is still cooking up a storm. I'd like to invite my members, that's you and your friends,  to one of our dinners.  The evenings are casual, BYOB (our sommelier can provide pairing suggestions), people often meet lifelong friends and enjoy some of the most wild and wonderful dishes and ingredients in the city.  We have 3 special pop-up dinners coming up featuring star guest chefs.  The key is if you miss one of these dinners, they'll be gone forever:)  Secret address in Mount Pleasant to be given to attendees before the dinner.  If you have never attended the supper club, you can use the promo code 4Newbie to get $5 off each ticket. 

Je t'aime | A French Valentine’s Dinner❤️‍🔥

ONLY 7 Tickets Left - Feb 16th

A pop-up Valentine's dinner at the Swallow Tail supper club with Bruno! Come meet Chef Bruno Feldeisen, award winning pastry chef, restaurateur, author, and judge on CBC’s The Great Canadian Baking Show. He has been featured in the New York Times, Los Angeles Times, Gourmet Magazine, Bon Appetit Magazine and New York Magazine. Chef Feldeisen has multiple television appearances including Chopped, Beat Bobby Flay, Doughnut Showdown and Sweet Genius.

Wild Indian Feast

Mar 8+9th ONLY

Wild Pacific Northwest ingredients meets fine Indian cuisine by TV’s Chef VS Wild winner Chef Tushar Tondvalkar & Chef Robin Kort foraging alongside him to collect ingredients for supper from red rock crab, sea urchin, wild seaweeds 

Just announced...

Spring Foraged Supper

Apr 13th ONLY

Star Chefs Bruno Feldeisen + Brent Thornton (Good Thief/St.Lawernce/CDC at Elem) are creating a wild spring inspired six course dinner. Wild stinging nettle, mugolio pine cone syrup, labrador tea are just a few of the foraged delicacies you'll get to taste. One date ONLY Apr 13th

Stand out dish of the year...

This is a salad of curried reindeer lichen, wild sorrel, smoked bullkelp and heirloom tomatoes that Chef Tushar created for a summer collaboration dinner with Chef Robin.  It was unforgettable!