Foraging & Feasting 2024 - What's on in Spring?

Published: Wed, 01/24/24

, wild bars in the forest, morel harvesting trips, clam dig & cookouts; this year is going to be really fun. I hope you can join us for one of our pop-up dinners or foraging classes. They all book fast, so grab some early tickets to make sure you get into the events you're excited about. Early-bird notices go out to the Swallow Tails member list only so that my regulars, like you, get first dibs on tickets.

So here you are...

A Vegetarian Supper - Finally! by Chef Kate Martin (Acorn Restaurant) & Chelseah Compton on March 9-10

Sea Foraging Class - Lunch with Chef Robin Kort on Mar 30-31

Spring in France - Menu by Bruno Feldeisen on April 6-7

Clam Dig & Cookout - With Chef Robin Kort and Commercial Fisherman Ficus Chan April 27-28

Spicy Girls Suppa - A celebration of spice! Hot but not too hot:) by Chef Chelseah Compton on April 12-13

Spring Foraging - Shoots leaves and edible trees May 4 + 11

Morel Mushroom Field Trip - With Chef Robin Kort May 18-19

Wild Bar in the Forest at Malcolm Knapp June 8

Private Dinner bookings

We have some availability for March if you have a group of 12+ and would like star Chef Bruno Feldeisen (James Beard award winner) to create a multi-course menu for you either at the supper club or in your home. Email us for details.

VALENTINE'S DAY DINNER

Feb 14th at 6:30pm - Chef Bruno Feldeisen & Chelseah Compton

BYO Bubbly if you wish, secret address given upon booking

GET YOUR TICKET!

A few menu teasers...💕

Warm Crab & Cognac Custard/Asparagus/Braised cherry tomato,

Hokkaido Scallop Ceviche/Green apple/Eggplant Shallot Marmalade/Spiced Roasted Peanuts

Carved BC Grass Fed Beef Tenderloin/Carrot & Roasted Garlic Puree/Foie Gras & Red Wine
Sauce

White Chocolate & Orange Mousse/Tequila Gelee/Candied Rose Petals

And four more delicious courses from Chef Chelseah:) - 195pp

Local BC & Alba truffle can be added to two courses to make it extra fancy

Truffle add on available featuring fresh BC white Bianchetto truffles and unctuous Alba truffle oil from my friends truffle farm in Italy - $30 for 2 course add on

WINTER SEA FORAGING CLASS

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

Most dates sold out - 2 extra classes added Feb 3 - 4th

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.

DETAILS

Sea Foraging Class including lunch - $100.75
Location: Belcarra Picnic Area
10am, 12pm sold out, 2pm available currently

BOOK YOUR TICKET!

Order my Coastal Foraging Cookbook...

A collection of 40 recipes that showcase foraged ingredients from the Pacific Northwest coast.

Showcasing foraged ingredients like wild mushrooms, seaweed, fish and molluscs, flowers and forest delicacies, Chef Robin brings together 40 recipes to inspire forays into tide and woods and a sense of adventure in the kitchen.

Get it on Amazon!

Get my Coastal Foraging Pocket Guide...

Swallow Tail Culinary Adventures

Learn about edible wild plants, seafood + mushrooms with Swallow Tail's field trips, suppers and online courses check out the wild side of the Pacific Northwest. OUR EVENTS CALENDAR!

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Swallow Tail, 495 east 20 ave, Vancouver, BC V5V 1M6, CANADA

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