Mine is from my travels through Laos last week, a spicy chili vine used in traditional Khmu cooking that tastes like ginger with a sichuan peppercorn tingle, amazing in stews! I'm inspired, the edible barks or stems that I've harvested from BC include birch bark and arbutus, anyone else chewed on any interesting barks from our coast? 

Red Lao chilis can be used to make spicy dips like Jeow bong which was made with galangal and pork skin for texture. If you love spice like I do, Filipino/Canadian Chef Chelseah Compton is creating an 8 course spicy feast at the Swallow Tail supper club.  Let her walk you through her favourite spices at this one time only pop-up dinner.  Byob, long table seating and don't worry, chef cooks at a medium balanced spice level, not meant to set your mouth on fire.

THE SPICY GIRLS SUPPER

April 12+13 Only!

THE MENU

Peppers + Vegetable Tempura

Thai chili aioli, sesame seeds, green onion slaw

Seared tuna + red chili rice cracker

Spicy pickled spring vegetables, kewpie chive sauce

Bison stuffed peppers

Pickled onion stuffed, cheese, roasted almonds

Poblano, cashew crusted beef loin

Hot pepper infused soy + ponzu sauce

Spicy, sweet + tangy

Pork tenderloin, pineapple, pickled chili, crispy rice

Shrimp + mushroom stuffed tofu

Chili ginger broth

Kimchi + cod fritters

Crispy vermicelli, Napa cabbage slaw

Candied peppers + vanilla mousse

Pickled ginger, cacao nibs

~ 179 ~

No vegetarian option for this dinner.  GF + DF options available upon request

APRIL POP-UP DINNER...

Spring in France with Chef Bruno Feldeisen

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. 

DETAILS

Only April 6+7 at 6:30pm

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.*

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.