Vegan farm to table dinner vol.11 at Burdock & co

Maest food presents - Vegan farm to table dinner vol.11 at Burdock & co.

October 18th. Full 3 course and a snack. The ticket price is including a glass of wine or soft drink. Tickets and details are here.

Introducing one of the course.

Zucchini roulade with lentil pate.

Roulade is a French dish, usually a rolled shape meal made with meat or pastry. This one is without meat, rolled with zucchini and pate.

The pate is made with lentil and with some umami improving Japanese ingredients.

Zucchini is marinated with sage oil. Will serve with sliced pine mushrooms.The photo is oyster mushrooms since I am asking forager to get pine mushrooms.It is still early for this year.

The sauces are exciting too.

Miso mole. Mole sauce made with white miso, cacao butter and other ingredients. Flavourful mildly spicy sauce.

Quince and yuzu sauce. Quince are cooked with Mexican mint, the details are here.

For the side, seasonal local vegetables and sourdough.

Vegan Farm to table dinner pop up at Burdock and co

This will be 10th of my Vegan dinner event - I have been doing the event for 5 years, I used to call it “Far East”, but not anymore.

Still I’m using traditional Japanese methods but it isn’t visually noticed when you served the dishes at the table.

This time, foods are European inspired.

I went Denmark in April for joining Mad symposium which is hosting by Mad project, they are doing hospitality related symposiums.It was very inspiring days, but won’t write about this subject here, I will write about it in the future.

Back to main subject, the menu is inspired by the trip. and wanted to do this event light after, but I got long covid symptoms for two month.

.Anyways, it is 6 course, introducing a few of dishes of the menu..Ticket link is here

I will donate 10% of ticket sales to Vancouver farmers market. I saw many farmers are struggling with weather this year, and I wanted to do something to support them.Using local farm veggies as usual.

Kohlrabi.

Kohlrabi-ravioli. Say it three times ',) with smoky potato filling.Pressured lemon. Kelp caviar.Lemon kohlrabi sauce

Carrots.

Carrots are braised with wild ose hip paste, nice acidity and sweetness. Serving with rose hip and almond paste, lentils, aged pickled garlic scapes, carrot crapes.

Squash pave.

The pave is roasted 12 hours with fig leaves, serving with a pie crust, emerald oil that made with wild sorrels and spruce tips, squash sauce.

Event ticket price is $120 including a glass of wine, also non-alcholic refreshment in the end. The gratuity is not included. Ticket link is here.