Fish lovers, this one is for you. The best season for salmon is July and August, so we thought we’d show off some amazing new recipes for how to cook the different types of salmon; pink, sockeye, chum, ivory. Chef Jane Cornborough (formerly of L’Abattoir) will share some of her secrets with you on which species are best smoked, canned or eaten as sashimi. We’ll serve 5 lovely courses under the magnolia tree if the weather is fine at the Swallow Tail secret supper club in Vancouver.
Details:An intimate five course dinner will be served where you get to meet and chat with the chef team. Aug 3/19 Starts at 6:30pm, 79 per person.
Salmon Croquette, bull kelp pickle, yuzu mayo, fresh lemon balm
Sockeye Salmon Crudo, ginger scallion sauce, tobiko, crispy action
Poached Ivory Salmon, crunchy potatoes, soft egg, dill
Alder Smoked Chinook Salmon, spaetzle, sweet Chilliwack corn
Yogurt Panna Cotta fresh blueberries & juniper