Superfood wild berry supper club with Chef Heather from Acorn...

Published: Thu, 06/18/15

Swallow Tail Culinary Adventures

Summer Berry Supper Club: We'll be foraging our little hearts out for our upcoming culinary collaboration with Chef Heather Dosman of The Acorn Restaurant. This is a unique supper club celebrating summer exotic berries; some I'm sure you've never tasted. We'll be hunting for salmonberry, thimble berry, Saskatoon, salal, elderberry, Oregon grape, alpine blueberry, huckleberry to name a few. This menu is gluten free, pescatarian and vegetarian friendly.

Menu teasers...

Scallops, elderflower & salal berry granite with sweet cicely greens

Savoury morel mushrooms with blackberry, goat milk potenta

Juliette blue cheese, raspberry thyme coulis, almond flax cracker, black pepper

Reserve a seat

When: Sat, July 11, Two long table seating: at 5:30/7:30pm

Where: Swallow Tail secret Supper Club (address to be given upon booking)

Dinner: 39+tip for a feast you will not forget

Hope you can join us,

Chef Robin

Oregon Grape: The lemony, tart wild berry

So, my fine foraging friends, what to do now that the hot weather has come? #1 come to our supper club featuring exotic wild berries (info below) and #2 berry picking with the family is where it's at. Oregon grape, thimbleberry, salmonberry, huckleberry and saskatoons are 5 native berries that are often overlooked and are really good for you.

Where do I look?

Pacific Spirit Park or near Jericho beach are two great spots to find all of these berries. Cypress Mountain for alpine blueberries and huckleberries.

When do I look?

Now! The sunnier the location the better the fruit. (June-Aug)

How to use Oregon grape?

Wash the berries and place them in a food processor. Give them a few zips (don't blend them too much) and then pass them through a fine mesh sieve to extract the juice. Use the juice as you would lemon.

For the full identification details, check out our blog post on Oregon Grape Jelly Recipe

Chef Robin's Wild Edibles: Rainforest walking trips: Including light lunch in the forest! Summer Saturday's - Learn about how to find wild berries, edible plants and trees... and how to cook them - Reserve a spot!

What Chefs Have to Say About Swallow Tail...

"Swallow Tail radiates playfulness and originality, I've never had so much fun with food!"

- Bob Blummer, The Food Network

What Guests have to say about Swallow Tail...

I love how each event is a fun, delicious adventure. Having people like Chef Robin in the city really makes Vancouver exciting"

- Emily Finn Galer