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.
• 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
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.
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
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