From Copenhagen to conscious cuisine

This spring, I found myself in the vibrant city of Copenhagen, attending the Mad Academy to deepen my understanding of environmental sustainability in the food industry. The academy, run by the visionary minds behind Noma, goes beyond being a world-renowned restaurant. It is like a part of a culinary movement led by René Redzepi, and my time there was nothing short of inspiring.

Learning from the experts and industry business owners at the Mad Academy, I gained invaluable insights into how climate change affects our food systems. This experience ignited a passion within me to spread René's message and advocate for sustainable practices in the culinary world. Food is central to our lives, and if climate change continues unabated, we face potential energy crises and, in extreme cases, food shortages.

In April right before I was going to Copenhagen, my best chef friend Sam(the dessert club)asked me to teach foraging, who had an interest in for a while.

Initially, I hesitated to teach anybody because I didn't feel responsible for ensuring people learned safe and sustainable foraging methods. But I realized the importance of sharing my knowledge that I built up 7 years.

We embarked on a journey through the forest, where I taught him how to forage sustainably.

While we were hiking, we chatted about if we can do an event together. That was a beginning of this event plan.

After I came back from the trip, I reached an event theme. Be kind to earth.

This upcoming event features a five-course tasting menu, with each dish focusing on sustainably sourced ingredients. While sustainability has always been a central theme of my regular events, this time, I am placing an even greater emphasis on it. By highlighting the importance of sustainable practices, I hope to inspire guests to consider the impact of their food choices on the environment.

Mæst Food X The Dessert Club
Plant-Based Collaboration Dinner at Folke Restaurant

• Date: August 13th

• Time: 5:00 PM / 8:00 PM

• Venue: Folke Restaurant

• Courses: 5-course tasting menu

• Ticket Price: $85 (includes food, welcome drink and gratuity). Drinks are available for purchase at the table.

• Tickets: [Link ]

Event ConEcept: “Be Kind to Earth”

Since April, we've dedicated ourselves to foraging and sourcing ingredients from local farmers' markets to capture the essence of short-season produce. Our menu is crafted with a focus on sustainability, using local and foraged ingredients whenever possible, and minimizing waste. This approach not only supports local farmers but also helps reduce our carbon footprint.

5-Course Tasting Menu:

Note: The following menu is a preliminary outline and may be subject to changes or additions.

Welcome drink : House made umeshu soda or seasonal soda

1. Amuse: Japanese Turnips, pumpkinseed puree, nasturtium blossoms (Tomoko)

2. Snack: Beets & wild cress, nut cheese (Sam)

3. Palette Changer: Green beans, Kuzu jelly, gooseberry leche de tigre (Tomoko)

4. Main: Fava beans,Chanterelle mushrooms 

5. Dessert: Chocolate, BC hazelnuts, and wild blackberries (Sam)

• We invite you to join us for an evening that celebrates the bounty of nature and the art of sustainable dining.

Photos in the link are examples from our past creations.

Remember the Dessert Club?

Back in 2020, he showcased his incredible pastry skills with rustic desserts at Red Wagon Bistro. In 2022, we collaborated for the popup "Will Travel for Food" at Grapes & Soda. After a hiatus from the culinary world, he’s back, focusing on pastry making.

Event Concept: “Be Kind to Earth”

Since April, we have been foraging and visiting farmers markets together to preserve short-season ingredients. Our event menu emphasizes sustainability by using local and foraged ingredients as much as possible and reducing waste to support local farmers, as well as reduce CO2.

 Mæst Food by Tomoko Tahara:

Mæst Food is a unique venture centered on slow, research-based plant-based food content. We specialize in sustainable vegan dining events, menu development, cooking videos, and more. Our focus is on plant-based, foraged, and locally sourced ingredients, aiming to capture the best seasonal flavors while fostering a deep connection with the earth and our guests.