Plant-based fine dining secret dinner.
In the realm of culinary adventures, there's something captivating about a secret dinner.
It's not just about the clandestine nature of the event; it's the promise of an exciting gastronomic journey that sets it apart.
My initial foray into the secret dinners began with a humble concept: a popup focused on the art of slow cooking and research-based cuisine.
It was an exploration of flavors, textures, and techniques—a journey through the hidden gems of my pantry and the fruits of my R&D.
But as the wheels of creativity turned and my culinary vision evolved, I yearned to delve deeper, to create an experience that was more intimate, more refined, and distinct.
Thus, the idea for a curated, informal but elegant affair was born.
At the heart of this clandestine gathering lies a commitment to culinary excellence. Every dish is a testament to planning and unwavering dedication.
From the selection of unique ingredients to the delicate art of fermentation, each element is carefully orchestrated to deliver a variety of flavors unlike any other.
Drawing inspiration from traditional Japanese culinary techniques, I've infused the menu with a sense of reverence for the craft.
It's a celebration of simplicity and complexity, where every bite tells a story of centuries-old traditions and modern innovation.
But beyond the food itself lies the essence of the secret dinner experience—a sanctuary of relaxation and conviviality.
As guests gather around the table, the ambiance is serene, the atmosphere electric with anticipation.
Here, conversation flows as freely as the wine, as guests share their insights and discoveries with newfound friends.
It's a rare opportunity to engage in spirited discourse about food, flavors, and the art of dining—an experience that transcends the boundaries of time and space.
And as each carefully crafted dish is unveiled before a small group of discerning diners, it becomes clear that this is more than just a meal—it's a journey of the senses, a celebration of culinary ingenuity, and a testament to the power of shared experiences.
So, if you find yourself yearning for an adventure beyond the ordinary, consider venturing into the world of secret dinners. For within the confines of these clandestine gatherings lies a world of endless possibilities—a world where every bite is a revelation, and every moment a memory in the making.
Tickets and details, menu are here.
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.