Hi ,
I despise zombie tomatoes. You know them, the tomatoes you get in winter here that are dull red and grainy in texture. They taste like rust and would be better chucked than cooked.
To avoid this impending seasonal calamity, here are two of my
favourite recipes for preserving the intense and wonderful flavour of a true summer tomato, the only time that tomatoes should be eaten. I'll tell you a secret, pst.... Just chop them in quarters, put them in a ziplock and throw them in the freezer! You don't have to peel them as the skins come off easily because of the freeze. Vacuum sealing will preserve them longer, but the real key is just to get the best tasting tomatoes that you can find and freeze them at their
peak of flavour. They taste way better than canned tomatoes and are less work.
Only 8 tickets left!
HUNTERS FEAST
Venison, Rabbit, Duck, oh my! Saturday, Sept
22nd
An unforgettable evening celebrating the hunt. The talented chef Sarah Robinson (Shelter, Tofino) creates a five course dinner featuring game, a meal definitely not for my vegetarian friends:) You are invited to the long table at the Swallow Tail secret Supper Club for this one time only menu.
First course Hazelnut rabbit rillette, house made pickle
Second course Elk Carpaccio- Paive Vecchio, berry, balsamic, greens, crostini
Third Course Peking Duck steam buns- scallion, sambal, cilantro,
cucumber
Fourth Course Venison Loin- mushroom, kale, lotus
Fifth Course Caramel Apple Galette- pecan, vanilla, coconut.
Details: $79, 6:30-9:30pm, Long table seating, 5 courses, meat lovers only, BYOB ONLY 5 tickets left!
VALENTINO'S INDIAN DELIGHTS A secret supper Saturday, Sept 8th
Chef Valentino Pereira's pop-up Indian feast is on! The fabulous sous chef to Gary Rhodes in London (1 Michelin Star) is our guest chef for one evening only and you're invited. This will be an unforgettable feast fusing the spices and flavours of classic Indian cuisine with Valentino's modern French cooking techniques.
The MENU
First Course SPICED SWEET POTATO SOUP -CURRY LEAF FOAM -CILANTRO
COCONUT SOLDIERS Second Course SALAD- BEETS-CITRUS -PUFFED RICE –KOKUM DRESSING Third Course LENTIL RISOTTO Fourth Course SPICED COTTAGE CHEESE RAVIOLI-LEEKS-CASHEW SAFFRON SAUCE Fifth Course LEMON ROSEMARY YOGHURT SORBET –PITTED FRUITS - NUT CRUMBLE
Details: Vegetarian dinner, 6:30-9:30pm at the underground supper club (Address in Vancouver given upon booking), long table seating, BYOB - Five courses for 69 A Celebration of Wine & Cheese Pairing dinner Friday, Sept 28th
An evening celebrating the century long tradition of cheese and wine pairing.
The talented chef Heather Dosman (Farmer's apprentice, Existential Eating, Juice Bar) creates a 5 course dinner featuring some amazing cheeses from around the world. Join our sommelier for a chat about which cheeses are made (in heaven) for certain wines. She'll provide a suggested wine pairing list for guests to bring wines that suit their palate and everyone is encouraged to share with their neighbours at the long table. It will be a night of making new friends, learning and enjoying some
fabulous fine wines and cheese.
The Menu Starter: Gruyere, sourdough, herbs Salad Course: Aged pecorino, arugula, pear,
pecan Main: Taleggio & handmade potato Agnolotti, butter, herbs Traditional cheese course: Blue cheese explosion! 3 blues in different styles Dessert: Poached winter fruit, brown butter cake, chèvre cream Vegetarians welcome! No gluten free options for this one, no egg allergies as there will be homemade pasta!
Details: $69, 7-10pm, Long table seating,
Sommelier talk, 5 courses, BYOB
Early Ticket Release:
WILD MUSHROOM DINNER
A foraged secret supper
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 guest chef,Heather Dosman (Existential Eating, Juice Bar, Farmer's apprentice) who has created a one time only five course menu that will highlight some of the
wildest forest mushrooms. The president of the Vancouver mycological society, Mendel Skulski will be on hand to give a short talk about the wild and wondrous mushrooms that we'll be serving that day. Bring your foraging questions for him as he is a fountain of fungi info.
Details: Sat, Oct 20th, 6:30-9:30pm at the underground supper club (Address in Vancouver given upon booking) - 5 courses for 79 Sept Culinary Trips - 50% OFF
Wine Tasting tour with
an expert!
Sept 12, 13, 27- Take our 1/2 day for 50% off! 12:30-5pm, all transport, wine expert guide and tastings included at 4-5 wineries. Max 6 guests gives you lots of time to ask our wine guide questions:) Reg $150, now $75
pp
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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