Hi
Of course you can, with enough salt anything goes down! But is food art? I believe food can be elevated to an art form. Just look at the legendary dinners that Salvador Dali used to hold, great banquets pulled from the imagination of an artistic genius. Even better, the culinary artist has the added sense of taste and smell in their toolbox. Great chefs use colour,
texture, aroma and taste to deliver a crafted message to their audience. But, Im going invite you to decide for yourself...
ProVisions: an extraordinary night of tapas, drinks and contemporary art At the Arts Factory with 4 fabulous Artists partnered with 4 brilliant Chefs Saturday, Dec 1, 6pm + 7:45pm - $99 early bird,
$130
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
Early Bird Tickets available now! Only 24 tickets per entrance time. Our Next Secret Suppers...
Saturday, Nov 17th at 630pm
A Secret Supper from Japan
You are invited to a very special dinner celebrating Japanese vegetarian cuisine at the Swallow Tail secret Supper Club for only 22 guests. We have two talented chefs that are using the fundamental techniques of intention and love to create a five course dinner that will make your body sing! Their dishes are vegetarian, vegan, gluten-free and they
are created to heal and nourish your mind, body and soul.
Japanese Celebration Feast
White, Black + Green sesame tofu
Hijiki nimono - Simmered seaweed + vegetable
Red and white sunomono - Carrot, daikon, plum vinegar
Autumn pumpkin soup
Seasonal vegetable "Steak" + salad
Festive coloured rice - Brown + Black rice, red azuki bean, goma
shio
Fall fruit + legume icecream
Meet the Chefs:
Chef Sono Ray is a former doctor from Japan who changed her life to focus on
healing and nutrition. She's trained as a cook working in vegan restaurants around Vancouver. Organic eating and raw living foods is part of her own healing and way of life that she is devoted to sharing. She offers healing sessions, women's retreats and Catering work internationally helping others feel joy through food. She has worked with stars such as Woody Harrelson and the musicians Deva Premal & Miten and Manoose.
Chef Sayuri Tanaka has been a creative vegan chef at vegetarian restaurants, holistic retreat facilities and Health clinics in Vancouver and Japan since 2011. After graduating from the Macrobiotic Cooking Master Course in Tokyo, Japan, she took Macrobiotics into her own healthy lifestyle. She has a passion to share what she has learned with everyone.
African Inspired Dinner with Chef Kristian Leidig
Friday Oct 26, 7-10pm
We have the talented travelling chef, Kristian Leidig inspired by his favourite African dishes from Morocco to South Africa. Five courses at the Swallow Tail secret supper club long table. Come and meet some new food loving Friends.
THE MENU Steak tartare, baharat spice, sumac parsley & mint salad, lavash cracker Moroccan miso, lentil & pumpkin soup, local miso, ras hanout spice, seeds & sprouts garnish Berbere braised pork, hominy corn grits, haricots verts Duck ballotine, sukuma wiki, farro, fig & date game sauce South African melktert, preserved cherries, creme chantilly, pistachios -69-
Fun food fact:
This is ras el hanout. Ras el hanout or rass el hanout is a spice mix from North Africa. It plays a similar role in North African cuisine as garam masala
does in Indian cuisine. The name is Arabic for "head of the shop" and implies a mixture of the best spices the seller has to offer. It can have from 10-100 different ingredients in it, but salt, cinnamon, cumin, coriander, allspice, black pepper, and ginger are pretty key. Use it on lamb, chicken and anything else you want to taste amazing.
SOLD OUT
Harvest Dinner with Chef Heather Dosman
At the Swallow Tail secret supper club
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 6, 14, 21, 28 Nov 4, 11, 18
This is an edible cauliflower mushroom, it has got an amazing crunchy texture and is great in soups or stirfry. You can find it right now in the forests of
BC.
Only 5 tickets left!
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 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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