Okay, that's a little cheeky, but nuts are expensive, so my trick is to pick your own! In BC, we have the native beaked hazelnut, Garry oak acorns, the non-native white walnut and chestnuts. The squirrels get a LOT of the nuts, but if you can find a good sweet chestnut tree in Vancouver, your set, as it produces a lot of nuts. October is the best harvesting
month, just pick the good ones up off the ground and dry them in a dehydrator (dry them slowly), or bake them in the case of sweet chestnuts (Castanea saliva). The horse chestnut is not edible, so learn to ID that one first. For really easy nut pickin', A&J Farms has U'Pick hazelnuts. To
learn more about foraging, here are some options...
Sunday Rainforest Foraging Tours in Fall are $44 inc light lunch
Fall Harvest Dinner by the chef from
Wildebeest/West
You are invited to celebrate the return of the rains with a secret supper club in the wine cellar room at Swallow Tail. Chef Jacob Deacon Evans will pick only the finest ingredients from BC's farmers markets and create a one of a kind five course
feast for your dining pleasure.
Long table supper at your chefs home, byob, wine pairing list available upon request.
Menu Teasers - Carciofi alla Guidia
- Roman style fried baby artichokes with mint and lemon
- Clams & cucumbers
- Warm salad of heirloom cucumbers, savoury clams and dill
- Zucchini & tails
- Charred Romanesco zucchini with oxtail
marmalade
- Chicken & mushrooms
- Roasted Fraser valley chicken breast with porcinis, sprouted wheat berries and hazelnuts
- Apples & butter
- Pressed apple “pie” with brown butter ice cream
Oct 15,
6:30-9:30pm - 69 Wild Mushroom Dinner Chef Jacob Deacon Evans tells stories about mushroom foraging and best to cook these forest treasures. A lavish 5 course feast at the secret supper club in Vancouver. Long table style dinner, byob. White or red burgundy is recommended as a wonderful pairing with mushroom dishes.
Menu teasers...
- Pine mushroom scramble on brioche
- Slow roast cauliflower with cauliflower mushroom and bagna cauda
- Canadian congee, Abbotsford rice, sautéed chanterelles, little neck clams
and black garlic XO sauce
- Porcini and chestnut soup with burrata “croutons”
- ...and some surprises!
Oct 22, 6:30-9:30pm - 69
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