THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Join a rare long-table dinner in Mount Pleasant with Chef Bruno Feldeisen and Chef Chelseah Compton showcasing spring foraged ingredients. This one-night-only, plant-forward experience pairs Michelin-level technique with a relaxed, communal setting—perfect for food-loving travelers.
Join a rare long-table dinner in Mount Pleasant with Chef Bruno Feldeisen and Chef Chelseah Compton showcasing spring foraged ingredients. This one-night-only, plant-forward experience pairs Michelin-level technique with a relaxed, communal setting—perfect for food-loving travelers.
Book with Swallow Tail Adventures
Verified experiences and guided adventures in the surrounding area.
Operated by Swallow Tail Adventures · Vancouver, British Columbia
On a cool spring evening in Mount Pleasant, Vancouver, Plant Lovers Feast turns a private kitchen into a lively long-table celebration of local, seasonal plants. The event invites diners into an intimate setting where Chef Bruno Feldeisen — the Michelin-starred judge familiar from TV's The Great Canadian Bake Off — and Chef Chelseah Compton cook side by side, explaining techniques and sharing stories while guests pass plates, trade tasting notes and chat across the table. It's a rare city night that feels both theatrical and warmly communal. This is a plant-forward multicourse dinner built around spring ingredients foraged or sourced from nearby markets: stinging nettle, flowering currant, wild sorrel and delicate lily spears may appear alongside king oyster 'scallops,' lion's mane tarts and purple yam preparations. Two menu options are offered: a four-course 5pm seating and a six-course 7:30pm seating; expect bold textures and inventive vegan and vegetarian conversions inspired by Pacific Northwest flavors. Chef Robin supplies unique seasonal finds so dishes can shift depending on market availability. Practical details are straightforward: the experience runs about three hours on March 28th and requires guests to be 19 or older. The exact meeting point is not published here; the dinner takes place in Mount Pleasant, Vancouver, BC. Tickets sell fast because capacity is intentionally small—long-table nights often turn strangers into dinner companions and repeat attendees. What makes this dinner a standout in Vancouver's food scene is the combination of high-level technique and grassroots curiosity. Bruno's Michelin pedigree and TV presence bring attention, but the event's heart is local: the chefs' willingness to mingle, reveal recipes and celebrate plants common to the region. For visitors, it's an opportunity to taste seasonal flavors you won't find on a standard restaurant menu and to meet chefs who work with Vancouver's markets and foragers. Sustainability is woven into the evening: a plant-first menu lowers carbon intensity, and working with seasonal and foraged ingredients supports local growers. For anyone planning to attend, flag dietary restrictions in advance, arrive ready to engage and expect an evening that's as educational as it is delicious. Book through the referral link to secure a seat at this one-night-only event and experience Mount Pleasant's lively dinner culture up close. Expect up-close instruction: chefs will describe how they balance bitter foraged greens with rich textures, how they transform mushrooms into umami stars, and why a simple oil or pickled spear can change a course. The crowd is a mix of locals and travelers; conversations range from market tips to recipe swaps. Wear something comfortable yet smart-casual — you'll be sitting, standing and moving in a home kitchen environment. Purchasing early is wise; these intimate culinary experiments often sell out weeks in advance. Enjoy.
easy.
3 hours.
Light— mostly seated dining with brief standing and moving in a kitchen environment
The dinner is a one-night-only event on March 28th and runs approximately three hours.
Yes. Guests must be 19 years or older to attend.
The exact meeting point is not published here; the dinner takes place in Mount Pleasant, Vancouver, BC—final location details are provided after booking.
Yes—tell organizers about allergies before purchasing tickets and they will advise whether the menu can be adapted.
Two seating menus are offered (a four-course 5pm and a six-course 7:30pm); dishes may change based on market availability and foraged ingredients.
Accessibility details are not listed in the provided description; contact the organizer directly for specifics before booking.
The event features Chef Bruno Feldeisen, known from TV's The Great Canadian Bake Off; the format reflects Vancouver's growing interest in plant-forward, foraged cuisine.
A plant-first menu reduces carbon footprint and the chefs' use of seasonal and foraged ingredients supports local growers and ethical sourcing.
Swallow Tail Adventures is a Mayne Island, British Columbia–based experiential food and foraging company that offers guided walks, hands-on harvesting, and intimate supper-club dinners. Founded to showcase coastal BC’s edible landscapes, the company curates seasonal experiences that connect participants with wild foods, sustainable harvesting practices, and local chefs. Offerings include multi-course pop-up dinners, mushroom and seaweed foraging walks, a spring and summer foraging class, and chef-led tasting events. Signature experiences listed publicly are Carnivoria in the Garden, Spring + Summer Foraging Class, Wild Mushroom Trip Whistler, Seaweed Harvesting 101, Wild Mushroom Dinner, Wild Mushroom Education Field Trip, Chef Jefferson Alvarez's Dinner, and Sea Foraging Experience. Events occur on Mayne Island and nearby Gulf Islands, with select trips on Whistler and Galiano Island where noted. Guides and chefs on Swallow Tail Adventures focus on identification, ethical harvesting, preservation techniques, and simple cooking methods. Many experiences include tastings, PDF plant guides, or discussions led by foraging chefs and myco-guides. Participants are encouraged to bring beverages for supper-club events. Swallow Tail Adventures has been featured on The Adventure Collective, and the company emphasizes small-group, educational, and culinary-focused outings. Prospective guests can expect outdoor walks of varying lengths, seasonal menus based on local harvests, and instruction aimed at safe, sustainable enjoyment of BC’s coastal and forest ecosystems. Many experiences include take-home PDF guides, hands-on cooking demonstrations, and guided tastings; bookings are typically small-group and scheduled seasonally to match local harvest windows and ecological best practices. Participants receive practical safety and storage tips for foraging success.
Book with Swallow Tail Adventures