To our latest pop-up restaurant at the Art Factory...
ProVisions: A private
culinary collaboration between four star chefs and four cutting edge contemporary artists. Tapas style dinner, drinks and contemporary art, an extraordinary evening featuring Satoshi Yonemori (bartender of the year) on cocktails.
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)
Have your Xmas party at the secret supper club.
Going to a regular restaurant is just not as interesting:)
We ask for a minimum of 12 guests to book a private room and our chef team can create a one time only menu for you at the underground supper club. And, yes, we also cater.
Our dates are booking up for winter, so Email us soon if you want to hold a date. ITALIAN SECRET SUPPER - Nov 3rd Menu by Chef Sarah Robinson SOLD OUT
The Forager Report: This is a shrimp russula and it actually tastes like seafood! You can find it in the forest, hunting towards
Skagit Valley.
Almost sold out! Only 10 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. Nov 11, 18
Tips from Chef Robin: One of my favourite mushrooms to cook with...
How to use cauliflower mushrooms These firm, fragrant mushrooms do really well in soups. Just chop them into chunks and add to a nice dashi or chicken broth with some daikon (cook this in broth for at least 30 min on simmer), carrot, onion and togarashi for spice. Add some fresh herbs to your soup bowl once you've made your soup (cilantro, parsley, chives,
pea shoots). The key is not to cook them too long as they will lose their aroma, just 2 minutes of simmering is fine and serve immeditately. A great way to to fight a cold or just chase the rainy blues away.
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