The Green-Eyed Feast

Vegetarian Pop-up dinner at Swallow Tail!

Join Chef Chelseah Compton & Kate Martin (Acorn Restaurant) for an eight course feast celebrating the forest harvest. Chefs will create delicious dishes featuring lovely fresh and fermented wild ingredients from the Pacific Northwest. Our chefs are continually inspired by the seasons and the transformative powers of micro-organisms, guaranteed that they’ll cook their way to your heart with a little culinary forest magic.

Details:

At Swallow Tail secret Supper Club: Secret location to be given upon booking (in Mount Pleasant, Vancouver), vegetarians welcome please note your preference when you get your tickets. Long table seating, get to know some wonderful food loving new friends.
March 9+10, 2024 at 6:30-9:30pm

THE MENU

POTATO CROQUETTE
Cheese stuffed potato croquette with fir and apple membrillo, cashew sauce and capers

WILD PORCINI PATE
Porcini Lentil Pate served with lacto fermented pickles and sauerkraut. Served with crostini or seed crackers (GF option)

SAVOURY CAKE
Spinach and feta cake with herb whipped cream, walnut crumble and mustard seed

GREEN SALAD
Spring greens if available dressed in a live cultured strawberry, Nootka rose and pink elderflower vinaigrette. Macerated elderberries, shallot and toasted pumpkin seeds.

DEEP FRIED BC OYSTER MUSHROOM
Crispy kale, scallion and herb salad, pickled ginger and sesame aioli

WILD RICE CAKES
Wild rice cakes with Haida Gwaii seaweed and roasted mushrooms

STUFFED TOFU
Mushroom, scallion, onion, carrot/zucchini noodles, seaweed ash, cucumber gel

WILD BERRY TART
Mix of wild and cultivated berries in an oat crust (GF oat crust option). Served with garden sorrel

Dinner includes a cocktail of warm chaga hot chocolate with bourbon.

Note that ingredients may change depending on what we can harvest at the time and what looks freshest and best to the chefs.