Sri Lankan Secret Supper | Winter Chanterelles

Published: Tue, 01/13/26

Updated: Wed, 01/14/26

Chef Thoshan loves to play with fire and his food! Crafting Sri Lankan dishes that his mom would be proud of that are honed and plated in a style that any Michelin judge would applaud. It will be a dinner like no other, don't miss it.

Teaser Dishes...

“Rusam” cured and slow cooked Prairie Rancher’s Grass Fed Beef brisket salad , Eggplant “moju”, roasted apples and celeriac pure, sunchoke “murukku”, pickled radicchio and water spinach salad
BC spot prawn crudo, prawn and charred pepper coconut bisque, salted lime compressed watermelon, avocado, basil cress, pickled lotus root, lotus chips

BYOB | Meet the Chef | Long Table Dinner | Jan 24 ONLY

Sri Lankan Pop-up - Tickets & INFO

Check out his fire forward culinary skills at work...

Forager's Diary:

Yellow foot. You can see why this mushroom is called that, its long yellow, hollow stem is a great 'tell' for Craterellus tubaeformis, an edible and delicious mushroom that is STILL fruiting in our forests because of our mild winter. Sad for the skiers out there, but great for the foragers! Look for them under Western Hemlock trees, they are also called 'Winter Chanterelles' because of their late season timing.

Sea Foraging Class

Learn what you can harvest with your hands at the sea shore with Chef Robin, includes lunch at the beach.

Our first week is SOLD OUT for Jan 17-18, but there are still a few tickets to other dates.

More INFO on Sea Foraging...

Swallow Tail, 495 east 20 ave, Vancouver, BC V5V 1M6, CANADA

Unsubscribe | Change Subscriber Options