I'm in Vietnam studying cooking and eating way too much.  Sea snails are a particular delicacy in Hanoi and are a seafood that you can harvest from the coasts of BC too.  Anyone had them before? They're very sustainable and delicious, frequently steamed in Vietnam in a broth of lemongrass and chili's and then served spicy dipping sauce and a pick to remove them from their shells.  They can also be minced with pork/herbs into a meatball and served in soup. Honestly, the common wrinkle sea snails in BC top my charts on flavour and texture, they're a bit prawn like.  I'll be coming home soon to teach a few sea foraging classes where I'll be talking about how to harvest/prepare everything from sea snails to sea urchin, I'd love to see you there March 30+31st!  

OUR NEXT POPUP DINNERS...

Spring in France with Chef Bruno Feldeisen

April 6 + 7th

Chef Robin will bring Bruno (Judge on TV's the Great Canadian Bake Off + Michelin starred chef) unique spring ingredients to incorporate like stinging nettle, flowering currant, wild sorrel or lemonbalm, whatever she collects that week. 

Our 8 course French themed dinner includes an elderflower greeting drink - 179pp

This intimate dinner will be long table style where you are invited to the chefs home kitchen to dine, so everyone is welcome.

Here are some menu teasers...
French Onion Tart with Melted Brie & Wild Sorrel
Baked Tuna on Spring Ratatouille with Black Olive Sauce
Gnocchi a la Provencal with Goat Cheese
Grilled Pork Chop, Stinging nettle, Spaetzle with Grainy Wild Mustard Sauce
Choux A La Creme for dessert & 3 more chefs choice courses
*Menu may change depending on what's fresh at the time.*

THE GREEN-EYED FEAST

ONLY 6 TICKETS LEFT!

March 9th at 6:30pm 

A menu that showcases the pure joy of wild greens.  Think sea asparagus, evergreen tips, seaweed ash, nootka rose, elderflower + sorrel, oyster mushrooms and a little porcini too.  It is indeed vegetarian friendly and created by Chefs Kate Martin (Acorn) + Chelseah Compton. You are invited to Chef Robin's home kitchen to dine and experience an intimate pop-up dinner for food lovers.  Meet the chefs and maybe some new food loving friends at the long table. BYO Drinks, white or rose is recommended to pair, secret address given upon booking 

THE MENU

POTATO CROQUETTE
Cheese stuffed potato croquette with evergreen tips 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
Stinging nettle, sea asparagus + feta cake with herb whipped cream, walnut crumble and mustard seed

GREEN SALAD
Spring greens 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 mixed 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, sorrel

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

Note: menu can change depending on what is fresh and growing at the time.

SQUAMISH SEA FORAGING 

FIELD TRIP 

March 23 only!

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 discussing harvesting tips and serving you her famous foraged dashi chowder at Porteau Cove. Includes seaweed tasting, lunch and talk.