Pastry chef Franck Buiron is originally from Marseille, he just started L'Atelier Patisserie a tiny shop on 5th ave and Main st. which is Mount Pleasants best kept secret. He wakes up very early, every day to bake the best of France with a touch of Provence; croissant, pain au chocolat, macaron, nougat, Paris-Brest, mille-feuile, my favourite is his simple raisin roll. I'm super excited to tell you folks that he'll be one of 4 star chefs creating 2
signature desserts for our latest Pop-up, ProVisions.
ProVisions: tapas
style dinner, drinks and contemporary art, an extraordinary evening early bird tickets on sale only till Oct 31st.
Event Details:
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 Oct 31st), $130 (after Nov
1st)
ITALIAN SECRET SUPPER - Nov 3rd
Menu by Chef Sarah Robinson
ONLY 2 Tickets left!
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 - 69
-
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
- 69 -
Details: 6:30-9:30pm, long table seating at the Swallow Tail secret supper club, vegetarians welcome!
The Forager Report: The rains have come at last! And the mushrooms really are in full swing now. This cutie below is a porcini, a very meaty tasting mushroom (recipe below from my time in Italy where they grow like
mad). I found one just this week, so definitely be on the lookout for them. Porcini means 'little pig', because they're stems are so puggy possibly:)? You want to make sure you pick these when they're firm as they rot quickly.
Almost sold out! Only 20 tickets left this year.
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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