Double layered jelly.

Double layered jelly. This is our pallet changer. A small refreshment before a dessert.

Green apricots and flowering currant jelly.
Green apricots have a distinct taste compared to fully ripe apricots. The taste of green apricots is often described as slightly sour or tangy, with a hint of sweetness. They have a unique fruity flavor that is not as intense as fully ripe apricots but still enjoyable, also have a subtle almond-like flavor. This flavor is often associated with apricot pits or kernels, which have a slightly nutty taste. It adds a pleasant depth to the overall flavor profile of green apricots.
The combination of green apricots and flowering currant jelly are a delightful pairing. The sourness of the green apricots can complement the sweetness of the flowering currant jelly, creating a balanced and flavorful combination. The almond-like flavor of the green apricots can also add an interesting twist to the overall taste experience.

By creating a double-layered jelly, you can enjoy the distinct flavors of both ingredients in a visually appealing manner. The contrasting of amber colour and gentle red colour reminds me a sunset.

Maest food (Tomoko Tahara) solo Vegan Farm to Table Dinner Series Vol.12.
20th June 2023 At Folke restaurant 2585 W broadway(Kitsilano)
This time, the menu is all gluten free.
Ticket link is here.

Menu:

1.Kelp chips,tonburi, morells, wild pickles
2.Vegan Burrata.Elder flower.Strawberry & miso. Seed crackers.
3.Turnip noodles. Mugwort mochi. Peas. Herbs
4.Burdock.rubarb. Pine cone honey.Artichoke.Seasonal beans.
5.Flowering currants and green apricot jelly
6.Monaka wafers. Cherry blossom ice cream.Seasonal fruits.

*We will have feature drinks :
cocktails, wine and non alchols.
Feature bottle cocktails by Kaname (Grapes and soda )
Vegan biodynamic wines selections from BC wine provider Ian and wine.
For sobers, our forest inspired sodas. Available at the cash bar on the day.(accepting cash/credit card/debit) .
Also a bonus! Our playlist of the night is created by Vancouver DJ, Nina Mendoza .

Great grapes

I was at farmers market to look around interesting vegetables that I only can find at the market.

Stoney paradise farm. They are famous for tomatoes, their tomatoes are flavourful and sweet, they have huge line ups when they are at the market.

I saw they are selling coronation grapes - and I was wondering how do they taste like. I tried a grape berry - wow. It was amazing.

The grapes are in our second course, eye ball beets.

Cherry blossom flavoured slow cooked beets. Beets are stuffed with local hazel nut cheese.The grapes are on the centre, it is tiny part of the dish but their flavour is bold, perfect with floral flavoured beets.

Serving with plum seed flavoured dashi broth. The plum pit flavour is from Denmark’s famous distillery Empirical’s liquor.

Flax seed crackers on the side.

Our dinner pop up event at Burdock and co, tickets and details are here. Don’t miss it - this is our last pop up 2022

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.

Beets carpaccio

Beets carpaccio. Sounds like ordinary? Ours is special.

10+ hours roasted charred beets that inspired by a dish that Christian Puglisi was doing at Relae.

He charred the beets with a jasper and roasted long hours, with a few process like carefully cut them like sashimi and with unique seasonings, he called it fish.

Our version is the roasted charred beets with a few processes, will serve them with almond crackers, sorrel aioli, salted plum, grapes, pickled chive flower buds.Using elder flower vinegar is also Puglisi’s idea but the vinegar is house made, also the flower is from wild that I harvested in the summer.

You can try the menu at our event, Maest food presents vegan contemporary dinner series Far East vol.9 “Fruits rules” at Burdock and co(2702 Main street).

14th September, 5:45pm seating / 8:00pm seating. Ticket holders only. (you will be required to show vaccine passport at the door, the gouverment order effective from 13th Sep)

The ticket price is including a 7 course tastings dinner, a glass of wine, cold brew coffee and a dessert. We will have a wine bar for your extra glasses of wine.

Ticket order is here. Limited numbers. We only have a few spots left for each seatings.

Cheese board, green walnut

Finished for a test for one of a menu for vegan contemporary dinner series vol.9 Far East.

We will feature Vancouver vegan’s favourite, plant based cheese shop, Blue Heron’s products.

We call it “board”, cheese samplers are on a pear compote(the cheeses on the pear are ideal, we don’t have actual products yet since we need to serve them fresh).

Pears.When I saw the pears at a farmers market, I bought it right away.

They looked like a treasure that I found in a cardboard, beautiful product.(And actual taste is perfect too)

Green walnuts. I received them from a farm where I took a field trip to, and then preserved in pickling liquid in mid summer.

I’ve tried the taste of nochino before but not pickled green walnuts.

After fermented a few days, the liquid got so black and I was excited how strange they are. Then left it about a month.

When I tried them two weeks ago, it was slightly too bitter and I thought I can’t use it for the event. Then I tried it again this week -happy surprise! It wasn’t bitter. Food science and time made a magic. Wonderful fragrance, unique texture and taste. Great addition for cheese & wine snack.

Shiso. Found them at a farmers markets then made an extract, then jelly. Very unique flavour, in between anise, basils, and mint.

Try them at our event. September 14th at Burdock & co. 7 course tastings dinner with a glass of wine, cold brew coffee & a dessert. The details are here.