Vote! Both tomato loving cuisines; one leaning to peppers and spice and the other to olives and cream. I used to love them equally, but I just got back from Italy and had this raw porcini insalata that blew my mind (recipe at the bottom of this post). The reason I love Mexico and Italy for food is that the cuisine isn't complicated, it's all about the ripest, fresh ingredients being the star of the show. What about you? Maybe you're not sure.
We have 2 secret suppers coming up in November; Italian and Mexican, come out and decide for yourself.
November secret suppers...
ITALIAN SECRET SUPPER - Nov 3rd
Menu by Chef Sarah Robinson
First
course
Italian tapas board- Italian meats and cheeses, "pizza" roasted nuts, olives, grilled baguette.
Second course Tomato and Burrata-basil oil, balsamic pearls, herbs. Third Course
Aranchini- wild mushroom risotto, mozzarella, tomato ragu. Fourth Course
Carbonara - Fresh pasta, crispy panchetta, poached egg, parmessan, fried herbs.
Fifth Course
Tiramisu- deconstructed
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Details: 6:30-9:30pm, long table seating, only 16 spots, secret address to be given upon booking (Vancouver)
MEXICAN PESCATARIAN - Nov 17th
Menu by Chef Heather
Dosman
Inspired by the sea and the classic flavours of Mexican cuisine...
Guacamole & Pico de Gallo, black bean, masa & pistachio cracker
Queso de Oaxaca handmade empanada, spinach & squash
Seasonal fish ceviche, roasted squash, corn & smoked
pepper
BC shellfish tostada, roasted chili, crispy tortilla
Roasted cauliflower in adobo, mushroom posole, grilled radicchio in charred salsa verde, tortillas
Tres leche cake, fall fruit
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Details: 6:30-9:30pm, long table seating at the Swallow Tail secret supper club, vegetarians welcome!
OUR NEXT POP-UP EVENT...
DECEMBER 1st
Four fabulous chefs will be partnered with four brilliant artists to create a beautiful dinner you won't ever forget.
Event Details: ProVisions: an extraordinary night of tapas, drinks and contemporary art
An exclusive Swallow Tail pop-up dinner at the Arts Factory. Experience a private collaboration between four star Vancouver chefs and four cutting edge contemporary artists. Each chef is partnered with one artist and will create mouth watering tapas inspired by the artwork. Guests will meet the chef artist teams for an intimate talk about how their work is created as they sip and taste the evening away. Our mixologists are designing
fabulous cocktails for the evening, making this one of the most creative and surprising culinary pop-ups of the year
Info:
Saturday, Dec 1st, 6pm + 7:45pm Early Bird Tickets available now! Only 24 tickets per entrance time. Dinner/cocktail tickets for $99 early bird (on sale now till Nov 1st), $130 (after Nov 1st) The Forager Report: It's so dry right now, the mushrooms are definitely waiting for some rain and as soon as that hits, it will go like gangbusters! I predict a late year flush of wild mushrooms. Check out these
Armillaria sp. (Honey) mushrooms, gorgeous eh! They seem to love the sun.
Almost sold out! New date added on OCT 28th WILD MUSHROOM TOURS! Learn how to safely ID wild mushrooms. Fall Wild Edibles tours focus on how to find wild mushrooms like porcini, chanterelle, honey, wild oysters and dozens more edibles that you will never find in the grocery store. Our ever-popular “Wild Edible Identification Trips” are 2-hour trips that include a walk through BC’s forest to identify whatever we find and they book up
fast!
Details: Light lunch included. Tour location in North Vancouver. Oct 21, 28 Nov 4, 11, 18
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. Recipe from Chef Robin: This is super fast, simple and so tasty.
Italian raw porcini insalata from Tereglio, Italy
Serves 2
Ingredients:
1 cup thinly sliced, firm, young porcini mushrooms (or a mix of shiitake and portabello if
you don't have porcini)
1/8 cup finely shaved Pecorino
1 tsp fine chopped fresh oregano
1/2 tsp fine chopped fresh mint
1/4 cup
lemon
1/4 cup of a good finishing olive oil
salt + pepper to taste
Directions:
Combine mushrooms, Pecorino, fresh herbs. Place salt, oil, lemon, pepper in a small jar and shake to combine. Slowly add the dressing to the mushroom mixture (just add enough to wet all the ingredients). Toss and taste.
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