Local Food Dinners

Farm to Table Dinner Series

Our dinners are unique, we pick a theme and create a multi-course tasting menu based on local products and global cooking styles. Each dinner is different and changes from season to season, year to year. We introduce you to your food and provide background into the sourcing and preparation of each dish served during the dinner. Our clients come from near and far to experience our truly local style of cooking. We always weave a lot of foraged wild food into the mix – it makes for an ultimate local dining experience.

We serve the dishes as courses for the entire group. Dinner typically starts at 5 pm and we serve all courses to the guests at the same time. The evening takes 4 hours and we cook and prepare as the evening unfolds. We can accommodate dietary issues (vegan, meat-free, gluten free, etc) if we know in advance. We can also provide the experience as a private booking for dinner.

Public dinners are $115/person plus GST unless noted

Private dinners are minimum of 10 people and $125/person

We offer gift certificates for a unique experience for someone special.

Dinners: 5 pm start – 9 pm (this is a tasting menu that takes 4 hours to eat!)

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All Dinners are $115/person unless noted

Private Dinners are available – minimum 8 people – custom menu.

* * *  Vegetarian Versions of all dinners are available upon request * * *

You have 48 hours to cancel a reservation and re-book.

Let us know of any unusual circumstances.

We try to be fair and understanding where possible.

Talk to us about any dietary issues.

Seafood Dinner – March 23rd (sold out)

Apps:

Spot prawn and glass thread noodle salad (sunomomo)

Smoked oyster with caramelized onion and fresh cream cheese, sourdough crouton

Mains:

Clam chowder with Japanese flavours, seaweed garnish

Spanish mussel and potato torte, Galician sauce, mixed greens

Seafood lasagne with porcini bechamel sauce, leeks, kale and garlic breadcrumb

Lemon mousse with lavender and blackberry jelly

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Wild Food Dinner – April 13th

Apps:

Wild rice pancake with fresh mushroom kimchee dressing

House smoked salmon with stinging nettle tart

Plates:

Morel mushroom and wild greens chowder

Spring wild salad with burdock and sesame dressing

Planked wild halibut with sweet soy and miso glaze, Japanese-style rice with wild greens and wild onion compote.

Blackberry cheesecake with citrus curd

Morel Dinner – May 18th

Apps:

Butter braised morels on a green onion latka

Asparagus tips with ham and morels, Tomato jam

Plates:

Green goddess soup with morel and leek fondant

Spring salad of barley and mixed greens with morels and smoked duck, sumac dressing

Spot Prawn, Asparagus and morel risotto with caramelized garlic spinach

Rice and vanilla bean pudding cake with rhubarb and candied ginger sauce

Deerholme BBQ Dinner – June 15th

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Grilled Keating Farm Pork sausage with fireweed honey mustard

Korean pancake with wild onions and mushrooms

Plates:

Smoked onion and cheddar soup with pulled pork garnish

Grilled vegetable salad with spicy olives, garlic and lemon

BBQ beef short rib, smoked chorizo beans, grilled asparagus

Strawberry and white chocolate cheesecake

Chinese BBQ Dinner – July 2oth

Apps:

Grilled scallop with ginger and green onion

5 spice pork roll with cabbage and apricot hot sauce

Plates:

Dungeness Crab and grilled corn soup

Cantonese oyster and egg cake with spinach and grilled oyster mushroom salad

Chinese-style heirloom pork Porchetta with sticky rice and garlic vegetables

Daahn tart with red bean sauce and mixed berries