ITALY & THE SEA
Secret supper on Friday, April 20th
Chef Heather Dosman
(Farmer's apprentice, Grapes & Soda) is back for an Italian seafood themed pop-up dinner at the Swallow Tail secret Supper Club. This should be really fun with a group of fish loving folks at the long table, come one come all. For anyone that likes a little mystery, this is a five course menu that's secret until the night of the dinner. It will involve handmade pasta and fabulous fish in a traditional Italian course structure, primi, secondi...
sarà meraviglioso!
Details: 6:30-9:30pm, $69 by donation for Swallow Tail members and their guests (that's you:), address in Vancouver to be given upon booking.
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ONLY 10 tickets left!
Vegetarian Spanish Pintxos
Saturday, April 28th
Chef Heather Dosman (Farmer's apprentice, Grapes & Soda) is creating a fantastic vegetarian tapas feast at the Swallow Tail secret Supper Club. Her favourite Spanish pintxos made with the best of our spring
harvest in the Pacific Northwest. An evening in Spain Spring greens gazpacho, walnut creme fraiche King oyster mushroom escabeche, pickled shallot, seaweed Albondigas, vegetarian meatballs in stinging nettle sauce Wild patatas bravas, Setas al ajillo Calcots! (Grilled leeks) Pan con tomate, chili oil and sherry vinegar Zanahorias alianzas Spring vegetable pisto (its kinda like
ratatouille) Olivas & pickles Stewed cannelini beans and
artichokes Details: 6:30-9:30pm, secret address in Vancouver to be given upon booking, long table seating. These tasty spring leeks are called calcots (pic below) and are toasted over a fire until they are blackened on the outside and soft and sweet on the inside. I ate them with romesco sauce and lots of red wine in Barcelona at springtime. |
ONLY 16 tickets left
Seafood & Spring Harvest: Spanish Pintxos Saturday, April 30th We've had some requests for a tapas night for pescatarians and their vegetarian friends, so here it is! Chef Heather Dosman (Farmer's apprentice, Grapes & Soda) is at the Swallow Tail secret Supper Club creating her favourite Spanish pintxos made with the best seafood and wild harvest that our spring has to offer.
A pescatarian tapas evening in Spain Shrimp paella croquetas Ling cod escabeche, pickled shallot, seaweed Albondigas, vegetarian meatballs in stinging nettle sauce Wild patatas bravas, Setas al ajillo Calcots! (Grilled leeks) Pan con tomate, chili oil and sherry vinegar Zanahorias alianzas Spring vegetable pisto (its kinda like ratatouille) Olivas & pickles & More Details: This menu can be ordered fully vegetarian or pescatarian. $69 pp by donation, 6:30-9:30pm, secret address in Vancouver to be given upon booking, long table seating |
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
fast. |
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