Hi , Learn how to survive off the sea at a feast with foraging expert Chef Robin Kort & 5 course seafood feast by Chef Natasha Sawyer at the secret supper club.
FORAGED & FISHED Friday, May 25 at 7pm I'm teaming up with chef Natasha Sawyer to teach people about what you can hand harvest from the sea. Our favourite
pescatarian chef, Natasha Sawyer (Burdock & co.) is back for a seafood & foraged spring edibles themed pop-up dinner at the Swallow Tail secret Supper Club. I will give a short talk over a delicious dinner on how to forage for seaweed, urchin and anything else hand harvestable from the Pacific Ocean. This should be really fun with a group of food loving folks at the long table in the garden, come one come all. We'll seat everyone out in the garden (weather
permitting) under the magnolia tree. Five course menu is secret until the night of the dinner. Here are some menu teasers...
BC Oysters with rosehip vinegar mignonette. A spring sea salad of foraged bittercress, miner's lettuce and sea vegetables like kelp and salty sea asparagus. Fresh caught ling cod! And much more.
- 5 course & sea foraging talk - 79 Ever been to an Israeli Dinner? Here's your chance to taste this fabulous
cuisine.
ISRAELI DINNER
NEW DATE! Saturday, May 19 at 6:30pm Chef Sarah Robinson is creating a Israeli inspired pop-up dinner at the Swallow Tail secret Supper Club. This should be really fun with a group of food loving folks at
the long table, come one come all. Our five course menu is one time only, vegetarians welcome! - 69 THE MENU
Latkas- gravlax, creme fraiche, chive, sorrel Beet salad- beet hummus, baby roasted beets, fried chickpeas, miners lettuce Shakshuka- tomato, Harrisa, smoked paprika, Macedonian feta, bittercress, olive Spring Lamb - roasted cauliflower, cauliflower
purée, shaved cauliflower, tahini Baklava- honey, walnuts, pistachios, pastry, flowering current SPRING IN PARIS A feast at the Swallow Tail Supper Club in the garden
ONLY 20
tickets
Friday, May 4th
Chef Heather Dosman (Farmer's apprentice, Grapes & Soda) creates a one time only menu inspired by spring in Paris. This should be really
fun if you love French food, come one come all, join us at the long table.
SPRING in PARIS MENU French radish, hazelnut, spring greens, creme fraiche Asparagus, pumpkin seed, stinging nettle, bitter greens Ling cod, fennel, pickled mustard crepe Beef bourguignon, spring vegetables Rhubarb, cream, pecan praline
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. |
ONLY 14 tickets left - Vegetarians welcome!
Seafood & Spring Harvest: Spanish Pintxos
Monday, April 30th
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
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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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