Seafood is the perfect food for New Years, so perfect paired with bubbly, and crab is at it's best in winter, plump and juicy. Come to our NYE seven course seafood dinner at Swallow Tail secret supper club. Ring in the new year with a few friends and a little mystery.
Only 15 tickets left, and they’re going fast.
NEW YEARS EVE Secret Supper
Dec 31st, 7:30pm-Midnight
New Years at Swallow Tail
BC Oysters & gooseberry-yuzu preserve
Mushroom pate & crostini, mustard, preserves
Radicchio, endive, citrus, white soy, walnut, panko
Oceanwise shellfish in sake herb sauce, sourdough
Miso squash gratin, sage
Dungeness crab, apple, cabbage, sake kasu, black sesame butter
Chocolate tart, berries, cream, sweet cicely
-110-
Details:
You're invited to your chefs home for dinner in Vancouver, secret address given upon booking, 7 courses featuring crab, vegetarian menu available (email us at least 4 days prior to request)
Only 7 tickets left!
THE WINTER FEAST
Saturday, JAN 5th
James Beard award winning chef, Bruno Feldeisen from France is our guest chef Jan 5th at the Swallow Tail secret supper club. You also may know him as a pastry judge on TV’s, “The Great Canadian Bake Off”. He will cook for a lucky group of Swallow Tail members at the long table. Collaborating with him will be our own Chef Heather Dosman (Acorn/Farmer’s apprentice/Existential
Eating) on a six course winter menu.
Dinner with Chef Bruno at Swallow Tail
Details:
Jan 5th, 6:30-9:30pm at Chef Robin’s home kitchen in Mount Pleasant (address revealed upon booking). Long table style seating, BYOB, wine pairing list available upon request, 6 course dinner - 79
Little late with your Christmas present buying? Me too! If they are food lovers that live in Vancouver, get them a ticket to the underground Vancouver food scene. Stocking stuffer Gift Certificates available for the our foraging tours, fishing tours and secret suppers in any denomination available in the amount of your choice ($50/100 recommended).
Our Dine Out Vancouver Event Series:
Secret Supper Soiree 2019
Only a week left for early bird rate tickets to Secret Supper Soiree our Dine Out Vancouver historical tour of Vancouver’s prohibition era. Details below...
A sold out event every year, Vancouver’s culinary road trip is back! Hop on board your private classic trolley and be whisked off to secret locations for your mouth-watering canapé creations, beverages, and dinner.
This tour is the best way to explore the city’s culinary secrets and tantalize your taste buds! The event is speakeasy themed and 1930’s attire is encouraged, dress as fancy as you like! It’s a culinary road-trip like no other with star Chef Heather Dosman (Existential Eating/Juice Bar) creating your culinary adventure. James Beard award winning pastry chef Bruno Feldeisen is on
dessert!
DETAILS:
Janaury 25,26 & Feburary 1,2, 2019
Jan 19th is sold out!
Fridays 7-10:30pm
Saturdays 6:30-10pm
A vegetarian option is available. Please contact Swallow Tail directly to confirm this option.
Pick up location: 1100 Chestnut St, except on Feb 2nd (595 W.6th Ave)
Tickets*
Early bird $110 or after December 31st $139 +tax/tip/ticket fee
*Ticket includes greeting cocktail, dinner, wine tastings, canapés, transportation, 1930's theme.
Plan your next dinner party at the Swallow Tail secret supper club.
Going to a regular restaurant is just not as interesting:)
We ask for a minimum of 12-24 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.
Forager Tips:
Catch your crab in winter, it's shell will be firm and full of meat (finished molting). And don't boil your crab, you'll lose all the flavour to the water. Baking is better.
Baked Dungeness crab recipe
Ingredients:
1-2 Live Dungeness crabs (1.5 to 2 lb each)
3 Tbs Butter
3 Tbs White wine or lemon juice
4 Cloves minced organic garlic (the organic ones are usually much stronger, so add another 2 cloves if you only have regular garlic)
Directions:
1. Butcher your crab, this is the hard part for most people. The easiest way to do it is to flip them on their backs and just cut them in half with a good swing of a really sharp knife. Use a hammer to the back of a knife if you don’t have a cleaver. The knife should pierce the crab between the eyes. Pull the carapice (main top shell) off from the legs, the crab may still twitch a bit (yep, sorry!). Remove the gills which will be
grayish long triangular pieces attached to the body. The yellowish organ in the shell and belly is the ‘crab butter’ which is a delicacy. I find it a bit bitter, but it’s important to include that in the bake for flavour even if you aren’t going to eat it. Now that you’ve butchered the crab, I usually cut the legs into manageable pieces or crack them a bit with a hammer to make it easier to eat later. Put everything into a covered oven dish including all the other
ingredients.
2. Bake at 420F for 20 minutes (You can also do this on the stove top in a pot with lid on medium heat, check the meat at 15 min). You know the crab is cooked when the shell turns bright red and the meat is white (not translucent).
3. Serve crab with the crabby jus poured into each guests bowl – it’s great to soak the crab meat in as you removed it from the shell.
Enjoy! – Chef Robin
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