Pop-up dinner at the Swallow Tail secret Supper Club in Vancouver. Foraging chef Robin Kort will harvest feature ingredients for the menu; spring porcini, nettles, flowering currant blossoms, cattail shoots, maple blossoms, miner’s lettuce, sea beans, bracken fern or whatever else is shooting up for the season. She’s even making handmade nettle pasta for you! This should be really fun with a group of like minded food loving folks.
Menu Teasers: Spring porcini melanzane alla Parmigiano, handmade stinging nettle pasta, tuna loin with wild watercress green sauce, flowering currant sweets and the rest will depend on the harvest; bracken fiddleheads, wild seaweeds, maple blossoms, morels and mugolio may be in the mix. Vegetarian menu definitely available!
April 16th, 2022 at 6:30pm
Secret Location: To be sent at time of booking
Tickets $145 for 7 Courses including a talk with the chef on spring foraging
