Seafood Secret Supper 

Jan 13 + 14th

Winter is almost here, it's time to eat fresh oysters, shrimp and many fish because of the cold clear water.  For the seafood lovers out there, star Chefs Chelseah Compton & Bruno Feldeisen (our favourite French judge from TV's 'The Great Canadian Bake Off) are creating a seaside inspired eight course dinner at Swallow Tail secret supper club in Mount Pleasant.  Grab your friends and a seat at the long table, byob and click/drink some Champagne into the new year! 

WINTER SEAFOOD MENU

Shrimp/Crispy Vermicelli/Green Onion Slaw/Mirin Sesame Sauce

Baked Oysters/Red Wine Braised Canadian Lentils/Crispy Prosciutto/Roasted
Garlic

Pistachio Crusted Tuna/Tamari Aioli/Arugula/Crispy Rice Square/Kimchi

Maple Marinated Sockeye Salmon/Watercress Puree/Tangerine/Shiitake
Mushrooms

Razor Clams/Pickled Mushrooms/Fennel/Shallots Parsley Butter/Chives

Steamed Ling Cod/Truffled Parsnip Puree/Demi Glace

Trout Beurre Blanc/Fingerling Potatoes/Beans/Fir Needle Oil/Lemon Powder

Warm Chocolate Cake/Whiskey Anglaise/Candied Pecans

What mushrooms am I seeing pop up this week? 

These are yellow foot mushrooms also called winter chanterelles.  Easy to identify and very tasty fried in sesame oil, served on ramen or as a tasty side dish with some chili and garlic. Tons of these are showing up in our foggy forests this year in the lower mainland.  If you want to learn more about these and of course mushrooms that are easier for beginners to ID come out for a Wild Mushroom 101 class with us on the North shore till late fall. 

WILD MUSHROOM CLASS 

Dec 3rd at 12:30pm

WINTER SEA FORAGING CLASS

Learn what you can harvest from the seashore without a boat!

Last year’s sold out Dine Out Festival sea foraging event is back. Chef Robin Kort will discuss how to forage for seaweed, fish, crab, sea urchins, sea cucumbers, clams, scallops, oysters, geoduck, mussels and lots more seafood in B.C. How your seafood tastes reflects the characters of the ocean, BC’s clean cold winter coastal waters are the best for seafood quality. Chef Robin will be talking about all her harvesting tips and serving you her famous foraged dashi chowder at the seashore. Bring all your questions and we’ll even put in our nets to see what we can catch.

Sea Foraging Class including lunch - $100.75