- 5+ Ages 5+
- 2 hours Duration 2 hours
Get a foodie perspective on shoots leaves and edible trees. On this 2-hour class, learn how to identify wild foods in Vancouver with Swallow Tail Culinary Adventures!
A UNIQUE CULINARY CLASS EXPERIENCE AND FORAGING ADVENTURES WITH LOCAL EXPERTS IN CANADA!
Learn how to ID, harvest & cook morel mushrooms. Join mycologist Willoughby Arevalo and Chef Robin Kort for a mushroom hunting field trip focusing on these special spring mushrooms.
- 13+ Ages 13+
OUR VIRTUAL FORAGING COURSES
SPRING FORAGING ONLINE COURSE
Learn what you can forage for in spring along the coast of BC/WA. Wildcraft expert Chef Robin Kort will teach you about tasty wild weeds like stinging nettle, wintercress, elegant edible wildflowers and spring wild mushrooms like morels, prince mushrooms and shaggy manes. We’ll cover any poisonous look alikes, identification techniques and some simple cooking methods for the food you find.
TRUFFLE COOKING CLASS WITH CHEF ROBIN
Winter is truffle season! The harvesters are out picking in Italy and right here in BC. Join Chef Robin Kort for a three course online cooking class highlighting these magical beauties. You can keep it simple and use bought fresh noodles and truffle oils or you can go all the way and source your own fresh truffles and hand make the pasta with Chef Robin.
EDIBLE MEDICINAL PLANTS
June 15th, this online program will focus on how to identify wild medicinal plants and how they are made into beautiful herbal medicines. Join us for 2 hours with aboriginal Metis herbalist, Lori Snyder, in her garden covering edible medicinal plants both native and invasive. Learn how to identify, care for and prepare plants into simple medicines like tinctures, teas and balms.
VIRTUAL FORAGING SURVIVAL
You’ll learn how to find food in a pinch and where to safely forage in the Pacific Northwest. Chef Robin Kort will show you how to find sustainable edible wild weeds, nutrient rich plants for survival and beach forage superfoods like seaweeds and shellfish. We’ll cover any plants you should avoid and simple cooking methods for the food you find in this online program.
WHAT OUR GUESTS HAVE TO SAY…
Chef Robin has been a huge inspiration and influence on my culinary style, I have taken her courses and went on a couple of foraging walks and loved them! I have been wanting to attend one of her dinners for a while and I can't believe I wanted so long! We went for her Outstanding in the Forest dinner this weekend and it was absolutely incredible! The setting was beautiful, beside a stunning lake. The menu was out of this world! I couldn't answer the question about which dish was my favourite. Everything was unique, delicious and beautiful! I loved the demo about the ingredients the dinner was made from and the fact that they were lovingly foraged by the research forest staff. I discovered a few ingredients I am very excited about, I will definitely try to find some and cook with them. This was a gorgeous way to spend a weekend and meet new people. We will definitely try to attend more of these now!
– Elena B | Tripadvisor
Chef Robin Kort is a master at creating intimate, unique experiences. Swallow Tail Supper Club is one of the gems of Vancouver’s culinary scene.
– A’aron P
The Spring Foraging Feast was absolutely delicious. It was a fun event in the “Secret Supper” category, so dining was at the chef’s house, which is always a unique experience. 7 courses of absolutely delicious, interesting, expertly prepared and beautifully presented food, all including wild foraged ingredients. The chef explained each course and provided extra information on harvesting, preparing and other particulars of the wild ingredients. The events are BYOB, so we brought along sake which paired wonderfully with each course. Staff was courteous and the event ran smoothly. A great culinary experience which I would recommend and will attend in the future.
– Glenda | Tripadvisor
Wild Mushroom Foraging… “Wow, what an experience! My colleagues and I had an private tour at UBC Farms and our tour-guide was an amazing forager. Tasting huckleberries, thimbleberries and edible weeds, really made us appreciate what the wild has to offer us as food. The forest path led us to fir trees and we learnt about making fir infused drinks. The lunch provided after our tour was so delicious – every bite was full of new flavours. I love farmers markets and organic food, but Swallow Tail tours gave me the chance to try food even closer to the earth and nature. Looking forward to my next tour!
– Nikki G
Had a great time on our wine tour last week. Our guide was super-friendly, outgoing, and knowledgeable and he chose several wineries for us based on our interests. Highlight of our trip to BC.
– Steve A | Facebook
Love Swallowtail dinners. Me and my two best friends have started a tradition of celebrating our birthdays by booking a table for just us 3 at the Swallowtail Secret Suppers. Even though it's shared tables and food, there's still a nice intimate ambiance that we block out everyone else out and have our own enjoyable dinner experience. Of course, getting to know your table mates is encouraged. But we are snobs haha The dinners we have enjoyed is at a secret location at someone's house. It's BYOB which is fantastic so you can put together your own sort of wine dinner. They have themed dinners and average $70/pp for 5 courses.
– K Chew | Google
Had a fantastic time learning how to catch crab and learned everything we needed including what equipment and regulations that are associated with foraging for our own seafood. It was a lot of fun. This was followed up by an amazing gourmet seaside meal of fresh seafood dishes. A wonderful sea foraging tour, highly recommended!
– Priscilla P