Harvest Japanese Secret Supper

Published: Thu, 08/24/17

Swallow Tail Culinary Adventures

If you're like me, you just want to come down off summer meat season and eat some fresh and fabulously, delicious food? This secret supper is a shout out to all our vegetarian friends and family, let's take them out for dinner and feel good again about what we put in our bodies! It's a temple right?

Saturday, Sept 23rd

Japanese Harvest Dinner

The lovely, Chef Heather Dosman who's cooked up storms at the fabulous Burdock & Co and Harvest amongst other Vancouver hot spots is creating a Japanese inspired six course dinner full of wild ideas just for Swallow Tail members and their friends. This is a one time only menu, grab a seat while you still can.

The Menu

Handmade Tempeh & kale gyoza + a little love

Tsuekemono BC seaweed & harvest vegetable salad

Sake kasu squash, crispy pressed sushi rice, nuka pickles

Wild mushroom dashi, handcut ramen, sesame

Okanagan plum, shiso, agar jelly

And one surprise course!

Address in Vancouver to be given upon booking. Long table style dining in the garden. Byob. 6:30pm - 55 - six courses

Book your seat!

This is a beautiful kelp garden, did you know that most seaweed is edible and very good for you?

Pacific Northwest Bull kelp, a large, brown seaweed that most Vancouverites are familiar with, are very tasty. You just pick the new leaves live (not when they're washed up on shore), dry them and then roast for a tasty treat. You can also blanch them, they make a tender, lovely addition to seafood soups and also make great pickles.

Harvesting tip: make sure that you're out in very polution free water, don't harvest from anywhere near Vancouver:)

Also, leave the kelp growing, don't yank it up from the bottom, just harvest the new young leaves.

Happy harvesting!

-Chef Robin