Secret Supper table

 

A Flying Apron Secret Supper evening is a fun night with an abundance of gourmet food for you and a group of your friends.

It’s an ‘underground restaurant’ that you get all to yourself.

Great for birthdays, special occasions or a unique evening or Sunday brunch out with your peeps.

A unique dining experience in a wonderful cozy cottage in the forest, in Roberts Creek on the Sunshine Coast, BC.

How does it work?

Find a group of 6 to 12 people, then contact me to make a reservation.  There is a recommended donation of $50 per person for the dinners, and $30 for the Sunday brunches, payable at the end of your meal.  We require a $100 deposit upon reservation for the dinners, and $60 for the brunches, refundable up to 72 hours prior to the reservation.

Special touches…

•  Specializing in special diets, allergies and food sensitivities.
•  The freedom to bring your own wine or other beverage.
•  Seasonal and locally sourced food including ethically raised meat and wild seafood

I Love BC Food close

What kind of food can we expect?

•  A bite of something scrumptious to enjoy upon your arrival.
•  An appetizer to get the juices flowing.
•  A main course consisting of 4-5 dishes.
•  A delectable dessert to finish off.
•  Specializing in vegetarian, gluten-free, dairy-free & often soy-free delicious alternatives

The menu varies based on my inspiration and what I find at the local markets, but here is a sample of what you may find in each category for the winter season.

Arrival Bite Samples (could be one of):
Heart-Beet Canapes

Crostini w/ Goat Cheese & Cranberry Jalapeno chutney
Prosciutto-Wrapped Blue Cheese Stuffed Dates
Roasted Eggplant, Cherry Tomato Pesto Stacks
Heart-Beet Canapes w/ Cashew Cheese & Basil Oil

Appetizer Samples (could be one of):

Winter Squash Soup w/ Warming Spices & Toasted Seeds
Salmon Tartlets w/ Wild Mushrooms & 3 Cheeses
Wild Mushroom Tartlets w/ Gruyere, goat Cheese, Shallots & Fresh Herbs
Local Homemade Sausage, Kale & Cannelini Soup w/ Creme Fraiche or Coconut Cream

Main – Protein Samples (could be one of):

Spice-Rubbed Wild Salmon w/ Honey-Glazed Fennel
Blue Cheese, Pear & Bacon Stuffed Wild Salmon
Stuffed Pork Loin w/ Dried Fruit, Roasted Pecans & Local Market Sausage
Roasted Local Free-Range Chicken in a Cranberry-Walnut Sauce
Sunflower Beet Cakes w/ Tahini Aioli

Main – Side Samples (3 to 4 of):

Fresh Greens w/ Grilled Haloumi, Fennel & Pomegrante
Pear, Goat Cheese  & Toasted Pecan Salad
Kale Salad w/ Almonds & Cranberries w/ Honey-Dijon Vinaigrette
Roasted Beet Salad w/ Apple, Goat Feta, Hazelnuts & Arugula
Sherry-Roasted Root Vegetables
Gingered Mashed Yams
Caramelized Fennel Parsnip Mash
Slow-Braised Red Cabbage w/ Spices
Golden Roasted Cauliflower w/ Garlic & Sumac
Thai-Style Shredded Pumpkin
Balsamic Roasted Brussels Sprouts
Spaghetti Squash w/ Homemade Pesto or Roasted Red Pepper Sauce

Dessert Samples (one of):
Lime coconut cake_2

Baked Pear Halves w/ Candied Ginger Crumble & Maple Bourbon Coconut Cream Sauce
Raw Chocolate Ganache Tart w/ Wild Berry Compote & Cream
Espresso Chocolate Cheesecake
Cashew Lemon Pudding Cake w/ Ginger-Infused Maple Syrup
Coconut Lime Cake w/ Cardamom Frosting

Blackboard - Joy

Come and experience the Flying Apron!  Contact me for more info.