Hi ,
Here's a fun late summer berry season recipe for people that love cocktails. You can infuse any berry into vodka; currants, blueberries, elderberries. It's really fun to
experiment with flavours like the juniper I've listed here, try anise or ginger even.
You need: - 1 pint fresh
blackberries
- 1 quart vodka
- 3 one-inch pieces of lemon rind, white pith removed
- 4 juniper berries (optional)
- sugar to taste (optional)
Directions: Put blackberries into a quart Mason jar and pour in the vodka. Add the lemon rind (make sure the rind has no white pith, as it is bitter.) Seal and put in a
dark cupboard for at least a month, or up to 6 months. The alcohol will extract flavor from the berries over time, so the longer you let it sit, the inkier it will get. When it is the color you want pour the vodka through a strainer lined with cheesecloth into another jar and add sugar (just
keep tasting it till you like the sweetness level). Shake to combine and put back in the cupboard. After a few days or weeks, the sugar will completely dissolve and the berry infusion is ready to drink. It keeps forever.
This is a lobster mushroom, it tastes just lightly like prawns, has a firm texture and will add wonderful colour to dishes. Never tried it before? Come out to our wild mushroom dinner or on one of our wild mushroom foraging tours to learn how
to safely harvest your own.
Dets below...
Want to learn how to safely forage for wild mushrooms?
Our Fall Wild Mushroom tours focus on how to identify wild mushrooms like porcini,
chanterelle, honey, wild oysters and dozens more edibles that you will never find in the grocery store! Our ever-popular forays are 2-hour trips walking through BC’s forest to identify whatever we find with an expert wildcraft guide. They book up fast!
Enjoy a chef-prepared wild light lunch with tips and tricks on how best to cook and preserve all the dozens of different wild edibles in the forests. (note: this is not a live cooking demo or a harvesting trip)
Dates: Sunday's from Sept 17 to mid November Times and 12:30pm tours Location: North Vancouver Saturday, Sept 30th
Wild Mushroom Dinner
Winter is coming... just kidding, fall is coming and our annual wild mushroom feast is always a sold out event, so grab your tickets fast. We're featuring a new guest chef, Kristian Leidig (Bacchus at the Wedgewood Hotel, Culinary Capers) who has created an inspiring, one time only menu that will highlight some of the tastiest BC mushrooms. Here's a sneak peak at some of the wondrous food he's planning:
Soupe aux champignons sauvages - Beef & porcini mushroom consommé garnished with bacon fat croutons, gruyere & mozzarella gratin.
Spice rubbed flank steak with smoked mushroom compound butter, arugala - Steak cooked sous vide to be extra tender and juicy.
A handmade pasta course may be in the works as well and 2 more glorious courses celebrating the harvest.
5 Course Dinner for 69
Book your tickets now!
Address in Vancouver to be given upon booking. Long table style dining at the underground supper club.
Byob. 6:30pm - 9:30pm
Saturday, Sept 23rd Japanese Harvest Dinner - SOLD
OUT The lovely, Chef Heather Dosman who's cooked up storms at the fabulous Farmer's Apprentice, Grapes & Soda 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.
6:30pm - 55 - six courses
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