Focusing on experiences as gifts, we decided to give Dad the experience of an incredible Wild Mushroom Dinner by Swallowtail Culinary Adventures. This 6 course foraged menu was certainly a treat for us and a unique experience that has expanded our fungi nerding out from learning in the forest and through books to really savouring an array of incredible mushrooms with all our senses. It was hosted in Chef Robin’s home as a pop-up supper club with BYOB.
Come eat with us and celebrate mushroom season with Chef Madge Mcculloch, Chef Jodi Peck, Chef Chelseah Compton and Chef Robin Kort in Vancouver, BC!
Chef Madge McCulloch is travelling from California to cook a stunning six course wild mushroom menu at the Swallow Tail Supper Club this fall alongside Chef Jodi Peck (@wildnorthernway) & Chef Chelseah Compton. Chef Robin Kort will show off some of the seasons greatest mushroom harvests of the season and chat with you about her foraging adventures during dinner. We’ll feature mushrooms like matsutake, hedgehog, bears head, winter chanterelle and many others that we find. Come eat with us and celebrate mushroom season!
https://swallowtail.ca/pop-dining/wild-mushroom-dinner/
Surprise starter
Mushroom Consommé with mushrooms pieces and sorrel
First Course
Mushrooms five ways; Lionsmane, cauliflower, shiitake
Pickled cremini
Fermented & candied shiitake
Raw lions mane and baked lions mane
Sautéed cauliflower mushroom mash
Parmesan rind sauce, crispy shallot, green herb oil
Second Course
Endive, brussel sprout & herb salad with enoki mushrooms rice crispies, green figs, hazelnuts and brown-butter dressing
Third Course
sheep polypore ravioli, fresh buttermilk sauce, toasted pistachio, garlic tile
Fourth Course
Morel & porcini with radishes two way (white purée daikon radish and miso-glazed braised round radish), shallot and yuzu gastrique
Fifth Course
Chanterelle & maitake noodles, sunchoke & garlic puree, charred broccoli, peanut salsa macha, pickled Fresno chilies
Sixth Course
Porcini sticky toffee pudding, walnut, cream
End Notes
Outstanding!!!! This was an experience you couldn’t get at restaurants because of the unique foraged flavours and the seasonality of so many of the ingredients. What an incredible way to celebrate Dad and our shared love for fungi and food.