Hi ,
It's truffle season in BC, so where can you get some? Here's my latest tips on how to cook and buy with the most decadent of mushrooms as well as a recipe for
my favourite celeriac, white truffle soup.
Factoids: In Italy, pigs are trained to sniff out this underground treasure. Here, I've only ever seen dogs used as they are better at not eating the fungi once found. In BC, we have the Oregon white truffle and black perigords growing in our own backyard. Lucky us! Where can you buy fresh ones? They're really
expensive $70-100/lb, but check out Mikuni wild harvest if you need a fix.
MARCH UNDERGROUND DINING Saturday, March 24th Star chef Jacob Deacon Evans(Wildebeest, West) is back for a pop-up dinner at the Swallow Tail secret Supper Club. One of our top chefs, this will be a menu not to be missed!
Roots & Shoots: A Celebration of Spring Early season asparagus with pine nut humus New potato faggotini (ravioli) with smoked prosciutto & peas Charred budding kale with fresh burrata & hazelnut gomae
Morel mushroom risotto with stinging nettle pesto Young rabbit & chicken, roasted sunchokes, baby cabbages & bay laurel jus - 69 -
Details: 6:30-9:30pm, BYOB (we'd recommend rose, vermentino, sauvignon blanc), secret address in Vancouver to be given upon booking Dinner with Chef Kristian, Saturday, March 10th You're invited to the underground supper club where guest chef, Kristian Leidig, will create a sumptuous six course feast inspired by his recent travels to
Vietnam and Thailand. Meet some new food lovin' folks in Vancouver at the long table with us. - SOLD OUT
Not a Swallow Tail event, but definitely worth going, especially because his Mar 10th dinner is sold out.
Sat, Mar 3rd
Word on the street is that Chef Kristian's Italian Pop-up dinner is the best deal in town, 6 courses of Italian deliciousness for $60 - Dets here Private Supper Clubs & Catering
Yes, we do both. We ask for a minimum of 12 guests and our chef team can create a one time only menu for you either at the underground supper club or
we'll bring the food to you.
Email us to set your date soon as our weekends fill up
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