Spring is around the corner! Curious about what that looks like from a local foraging standpoint? The next best thing to getting out in the BC wilderness and rooting around for edible ingredients yourself (with a good guide, of course) is to leave it up to the knowledgeable, talented Swallow Tail Supper Club to feed you their findings. And next weekend you can do just that, when Robin Kort (Chef/Sommelier/Forager/Owner of Swallow Tail) is joined by Chef Tushar Tondvalkar (The Indian Pantry; previously of Bauhaus, Blue Water Cafe) for the Wild Indian Pantry Pop-Up.

For two evenings only – Saturday, March 8th and Sunday, March 9th – the duo will be whipping up a special hand harvested wild ingredient-driven West-Coast-meets-contemporary-Indian-cuisine seven course meal, served in Swallow Tail’s signature long table style somewhere in Mount Pleasant. Peek the menu below:

WILD INDIAN PANTRY POP-UP MENU

Uni
cheese appam | fried curry leaf

Charcoal Vada
smoked kelp and peanut chutney

Crab Tart
tamarind vin | cilantro

BC Prawn
confit potato | mint and cilantro curry | pickled onion

Nettle Paneer Saag
whole wheat chapati

Manglorian Chicken
crispy roti | coconut curry | curry leaf

BC wild Licorice Root Kulfi
Nuts | white chocolate

Dinners begin at 6:30pm and don’t wind down until a cool three hours later, at 9:30pm – giving you plenty of time to luxuriate in the flavours and intimate ambience. The cost of one ticket is $160 for all of the lovingly foraged and cooked local deliciousness described above.

If you’ve partaken in a Swallow Tail dinner before (or if you’re familiar with the concept, but have so only dreamt of joining up) then you know that there’s a bit of a “punk rock” element to the whole thing – a big part of the appeal, in our books! – and the Wild Indian Pantry Pop-Up is no different: BYOB (so how much you want to invest in your drinks situation is totally up to you, but also feel free to reach out to the organizers for suggest wine pairings in advance), and on the downlow, i.e. the address of the event is kept under wraps until you complete your reservation. Do that here before it’s too late. (Last we checked the Saturday option was nearly full, but there were still about a couple dozen seats to be scooped up on the Sunday.)