Swallow Tail

Forage & Feast at Burdock & Co 🏵️

Forage & Feast at Burdock & Co 🏵️ I'm so e cited to collaborate with Michelin star Chef Andrea Carlson on a coastal foraging dinner. From my basket wild ingredients like maple and…

Crab Feast in the garden - Book Now 🦀

Crab Feast in the garden - Book Now 🦀 you are invited to the Swallow Tail secret garden in Mount Pleasant for a casual summer seafood dinner. Chef Robin Kort's menu will include recipes…

WILD BAR - A Cocktail Bar in the forest! 🍸

WILD BAR - A Cocktail Bar in the forest! 🍸 What's chef harvesting right now?Hopefully, this inspires you to get out and learn to ID and harvest some of these delicious spring edibles...Lady…

Morel mushrooms are one of the few edible mushrooms you can find in spring. We have a morel dinner coming up May 10th with Chef Bruno Feldeisen (Michelin starred:) + morel hunting field trip May 18 that has a few ticket left only! Check my bio/website for tickets.

Magnolia Shrug Gin Sour - Doing some cocktail testing for our WILD BAR event in the forest on June 8th at Malcolm Knapp Research Forest. Should be fun, grab a ticket on our website:) Magnolia blossoms taste like a mild ginger.
https://swallowtail.ca/wild-bar-garden-of-delights/

Morel Mushroom Popup Dinner - Book Now 💎

Morel Mushroom Popup Dinner - Book Now 💎 What's will you be eating? A flowering currant & magnolia blossom gin sour served as you come through the door followed by Michelin starred Chef Bruno…

Spring Mushrooms | Morel Popup Dinner...

Spring Mushrooms | Morel Popup Dinner... What mushrooms should be poking their heads up for you to collect this April? Spring grows only a handful of wild edible mushroom species. I've found…

My Coastal Foragaing Field Trip at Hollyhock - Book Now!

My Coastal Foragaing Field Trip at Hollyhock - Book Now! Hi, you're invited to come with me to this gorgeous spot on Cortes Island on May 8-12 for a coastal foraging adventure. I'll be harvesting and cooking…

Heads up! You can also follow on Instagram to see what I'm harvesting in the moment.

How to cook with wild seaweeds? Here are a few ideas...
Add to broth for flavour, roast or dry and add to rice/fish/soups, wrap around fish for a beautiful little package that helps cure and keep moisture in with you grill or bake. To learn about how to harvest wild BC seaweeds from a chef come to my March Sea foraging classes in Vancouver/Squamish Book here: https://swallowtail.ca/culinary-adventures/

Seaweed like bullwhip kelp blades, sea lettuce + popweed are excellent additions to flavour/saltiness of a fresh baked loaf of bread. If you're not a baker, just whip some dried seaweed into butter for umami. Our upcoming popup dinner coming in March uses chef harvested wild ingredients, come out for dinner or for a foraging class this year! Book here... https://swallowtail.ca/pop-dining/

Sea lettuce grows like mad in spring and can be sustainably harvested from the coast, rinse in seawater to get the sand off and then dry in the dehydrator or on low in the oven. Delicious eaten as a side dish or sunomo style salad. To learn about seaweed harvesting come on my March sea foraging classes to learn about foods easily harvested without a boat from the coast. Book here: https://swallowtail.ca/culinary-adventures/

Our next popup dinner this March 9th at Swallow Tail supper club in Vancouver...The Green-eyed Feast with Chefs Chelseah Compton (foraging for greens like a boss) and Kate Martin of the fabulous Acorn restaurant are tag teaming an 8 course menu. 4 Tickets ONLY left, book them here https://swallowtail.ca/pop-dining/

Squamish Sea Foraging Class with lunch on March 23! Come out and learn what you can harvest sustainably from the coast without a boat with Chef Robin Kort. Talk, walk and lunch will cover everything from harvesting seafood like crab and urchin to how to properly cook shellfish. Get a ticket! https://swallowtail.ca/culinary-adventures-online-courses/sea-foraging-field-trip-squamish/

GIVEAWAY! We're giving away 2 tickets to our next popup dinner the Green-Eyed Feast, an 8 course at Mar 9/10 to someone who really needs a relaxing dinner out. This is your chance to nominate a friend who's been working too hard, a buddy that never makes time for themselves or maybe your mom hasn't had a fancy meal in a long time. And yes, you can come with them:) Chef Chelseah Compton + Kate Martin from Acorn restaurant are our star chefs for the evening.
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We'll pick the winner on March 1st and DM them to pass on the tickets. Check out the menu for the Green-eyed feast + details at www.swallowtail.ca

Spring foraging! What can you harvest?

Spring foraging! What can you harvest? There are lots of greens poking out of the earth to nibble on. I'm spotting delicious sorrel in wild, dry meadows and stinging nettles by forest paths…

Can you eat these? These are Angel wings(left), a controversial mushroom, that looks a bit like oyster mushrooms(right). Angel wings have been responsible for some poisonings in Japan though many people eat it with no ill effect. I would recommend people stick to eating wild oyster mushrooms for safety. ID differences: Angel wings grow on conifer stumps whereas oyster mushrooms grow on hardwoods. Angel wings are much more delicate + pure white all over with a cupped shape at the attachment point to the wood. Oyster mushrooms are meatier/tend to have a more variation between gill and cap colour. Chef Chelseah Compton will be deep frying oyster mushrooms for our Green-Eyed Feast coming up March 9+10 check the swallowtail.ca website for details.

Gorgeous oyster mushrooms come in many different shades of colour. Wild ones that grow on cottonwood tend to be dark chocolate on top, you get pinks, creams and yellows like these too. Chef Chelseah will be deep frying these beauties for our Green-eyed feast March 9+10 (popup dinner), grab some tickets on the www.swallowtail.ca website.

3 ways to cook wild seaweed; Sun dried sugar kelp blades make excellent additions to stock (aka part of a dashi broth), thinly sliced bullwhip kelp stem make a nice refrigerator pickle, black nori (harvested from rocks on in the intertidal zone+ smoked) makes delicious furikake (mixed with sesame seeds/green sichuan peppercorns). To learn/eat seaweed with us grab a ticket to our next popup dinner or sea foraging class (Squamish Mar 23/Summer dates Vancouver) https://swallowtail.ca/

Valentine's Day w Chef Bruno Feldeisen - ONLY 10 seats left!

Valentine's Day w Chef Bruno Feldeisen - ONLY 10 seats left! Secret location | 8 Courses made with love from Chefs Chelseah Compton & Bruno Feldeisen | Only 10 tickets left! Swallow Tail's Annual VALENTINE'S DAY…

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

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

V-day secret supper ❤️ - Book now!

V-day secret supper ❤️ - Book now! let's face it Valentine's day is a hallmark holiday. It's also my birthday, so I see it as a day that I can be reminded to send love to the people…

If you haven’t been, come for dinner! The swallowtail supper club has been going for over a decade. Its an underground restaurant where your invited to the chefs home to dine, byob longtable Make some new friends in 2024! Sign up on our website for membership to be invited to our next one www.swallowtail.ca

Swallow Tail | Mushroom Hunting & Foraging in Vancouver, BC Learn to identify edible wild plants + mushrooms with Swallow Tail's field trips and online courses. Go on a mushroom hunting adventure in Vancouver by booking online!

Seafood Secret Supper ONLY 6 Tickets left!

Seafood Secret Supper ONLY 6 Tickets left! Fresh razor clams, BC oysters, sockeye salmon, ling cod, sashimi grade albacore tuna and BC trout will be woven into this one time only menu by star…

Hopefully your new years day was this refreshing! Book a sea foraging class with Chef Robin Kort in Jan (no cold swimming required!) to learn more about eating wild on the BC coast. Book your ticket, includes woodfire shellfish cooking instruction and lunch at the seaside. https://swallowtail.ca/culinary-adventures/sea-foraging-experience/