Sobremesa | Vancouver | June 15th, 2019

Sobremesa | Vancouver | June 15th, 2019

95.00

Join us for our Vancouver edition of our Sobremesa Spring 2019, a global dinner series by Sunday Suppers, hosted by Alyssa Lewis. Alyssa is the Creative Director + Designer at Studio Block, a creative design studio located in Vancouver that focuses on interior design, interior styling, and product development that finds inspiration in art, travel, culture, and food. For more of her work, follow her  @studio___block. 

About the meal

This dinner season is titled ‘Begin’ as it is the time of renewal and freshening. We emerge from the colder months and are welcomed by fragrant, light air. This meal is inspired by spring’s delicate nature and a dawning of green. The food served is a way to highlight the bounty and lightness of the season, the meal is purposefully light and airy but still filling and warming—suitable for a transitional season towards the cycle of beginnings. 

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Date: June 15th, 2019
Location: Vancouver, British Columbia
Served at Alyssa’s private home located in the serene village of Lions Bay, surrounded by the forests and ocean of the Howe Sound.
Arrival: 6pm

Address details will be emailed to all guests 7 days before the dinner to maintain host’s privacy.

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MENU

Welcome Snack
Tea Stained Eggs
crème fraîche, maras pepper

Course One
Trofie Pasta
parmesan brodo

Course Two
Salt Baked Whole Fish
lime, basil, tarragon

or 

Grilled Artichoke*
garlic, parsley

On the table
Lemony White Beans
Charred Cabbage
Herb Aioli

Course Three
Malabia
orange blossom, petals, hazelnuts 

*vegetarian / vegan / dairy free / gluten free alternative

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For Questions: email info@sunday-suppers.com

***Dietary restrictions will be accommodated with advanced notice.

**Each ticket includes one cooking class demonstration. For this meal, guest’s will be learning how to make the salt baked whole fish. 

Please note that all tickets are non-refundable and in USD.

Sobremesa (n.)

— the time after a meal when the food is gone, but the conversation around the table continues.

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