Hi ,

Ever heard of Tsukemono?   So tasty and good for you, it's one of Chef Todd's special spring vegetable ferments paired with duck prosciutto for you at this special secret supper on Apr 25th. Chef Todd is responsible for Forage Restaurants fermentation program and his sold out monthly HandFerment supper club makes him one of the most interesting chefs in the city.  He'll be playing with ferments of all kinds for this one time only multi-course feast with Swallow Tail.  Experience some of the most outstanding and unique flavours in contemporary cooking today; black garlic and bagoong just to get your brain and body working for summer.

WHERE: At the underground supper club in Vancouver (address to be given upon booking), long table seating - a great way to meet other food and wine lovers like yourself.

BYOB: Wine pairing for this supper - Think of notes like earthy or fruity to match.  Your white or red should follow that lead.  White Hermitage would work or a nice, earthy Burgundy (Pinot noir).

Hope you can make it and support this amazing project,

Chef Robin