The sweetest thing...

Published: Wed, 01/31/18

Swallow Tail Culinary Adventures

Another recipe from my travels to Thailand for you. I would eat this for breakfast wrapped in a banana leaf from the street vendors or for dessert after a lovely curry dinner in Chiang Mai. I loved Thailand so much, there are loads of ways to eat well from the street stalls to the Michelin starred restaurants in Bangkok, any time of the day. Make your own mango sticky rice with pandan leaf topped with salty coconut cream, for a little slice of a sunny day in Thailand. Enjoy!

February's Secret Supper:

Vietnamese Buddha Feast

Feb 17th, 6:30

Chef Heather Dosman (Farmer's apprentice/Grapes & Soda) creates a fabulous vegetarian five course at the underground supper club inspired by Vietnamese cuisine.

First course

Tempeh Squash Bao

Lemongrass celeriac báhn mi – Sunflower seed pate, spicy mayo, lemongrass celeriac, pickled daikon, carrot, hoisin, French baguette

Second course

Maple wood smoked tofu, sesame, seasonal vegetable salad with crispy rice crackers

Third course

Báhn xeo – Crispy coconut turmeric crepe, filled with shiitake mushroom, sprouts and seaweed. served with herbs salad and lettuce for wrapping

Fourth course

Mushroom Banh Canh Chay – Oyster mushroom, wild mushroom broth, rice noodle, daikon, fresh Vietnamese traditional herbs

Fifth course

Surprise dessert!

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Book Buddha's Feast

Valentine's Day Secret Supper

Feb 14, 7-10pm - SOLD OUT