A virtual foraging survival trip for all of you that are interested in how to survive on the BC or Washington coast.
Huntress and Chef Jody Peck from the Peace River Valley and her partner in cooking Chef Megan McCulloch from San Fransisco create a multi-course wild menu unlike anything you’ve ever tasted for our latest pop-up restaurant.
Chef Heather Dosman from Acorn creates a fabulous six course Spanish menu featuring local BC seafood. A night to remember…
Turkey Tail mushrooms (Trametes Versicolor) are a beautiful and plentiful mushroom species that can be used to boost your immune system.
Spring is around the corner, everyone, so let’s celebrate with Chef Bruno’s taste of spring dinner at Swallow Tail secret supper club.Japanese, French fusion menu.
The Swallow Tail secret supper club features star Chef Benjamin Berwick (Hapa Izakaya/Farmer’s apprentice/Pear Tree) at our long table series for this Japanese, French fusion menu.
I love salty crispy fish skin, but it’s so easy to mess this step up. Here are foolproof tips for frying the perfect fish. Trout is a good fish to experiment with as it’s affordable and a fairly thin fillet, so the skin is all important.
Falernum liqueur recipe by Chef Robin. A tiki mixer made with almond, lime peel, cloves, kaffir lime, ginger… delicious
Recipe for Thai sour soup (Tom yum) with wild mushrooms.
You’re invited to the underground supper club, Chef Robins home where Chef Bruno Feldeisen (James Beard award winning chef and TV personality from the Great Canadian Bake Off) will create a 7 course valentine’s feast for your dining pleasure with the wonderful Chef Heather Dosman (Existential Eating).