Tomoko Tahara 2023-06-13 Tomoko Tahara 2023-06-13

Vegan burrata - Maest food vegan farm to table dinner series vol.12 menu teaser

Vegan burrata cheese.

Vegan burrata with strawberries.

This dish is for Maest food (Tomoko Tahara) solo event - vegan farm to table dinner series vol.12.

June 20th at Folke restaurant.(Kitsilano) ticket link is here.

Creating a vegan burrata with a delightfully gooey texture was like a challenge, but I figured it out the quest -but the trick is a confidential.

Actually it has fermented sour taste since the mixture is fermented!

It is not made with tofu nether.

Experience delights with combination of creamy lukewarm vegan cheese with refreshing cold savoury miso strawberry sauce, fresh local strawberries. To add a satisfying crunch, alongside salty translucent seed crackers.

Tomoko Tahara 2023-06-10 Tomoko Tahara 2023-06-10

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 .

Tomoko Tahara 2023-06-09 Tomoko Tahara 2023-06-09

Unveil our sauces.

I am finishing up the menu for Maest food solo vegan farm to table dinner event.

Maest food (Tomoko Tahara) vegan farm to table dinner event vol.12 event details are here.

I am introducing here about our sauces and key ingredients for the main course.

Pine cone reduction sauce:

Pine cone honey, a labor of love. Crafted over several weeks, this "honey" is a vegan creation, a thick pine cone syrup that imparts a unique and complex flavor. This delectable sauce is for the roasted burdock that prepared through layers of cooking process. By reducing the pine cone honey with soy sauce and adding a touch of umami-rich seasonings, created a wonderful tare sauce, combining the well-balance of saltiness and sweetness to the burdock.

Rhubarb Kosho: A Fiery Twist:

Next flavor is the Rhubarb Kosho, a robust sauce crafted using rhubarb and jalapeno. The acidity of the rhubarb lends a refreshing tang to this salty and hot condiment. Given its intense nature, only a small amount will be served to provide just the right amount of heat, making it a remarkable addition to the dish.

Mushy Peas with a Zesty Twist:

The mushy peas, made using seasonal peas, will be accompanied by a burst of flavors. If faba beans are unavailable at the market, English peas will be used instead. This mushed pea side incorporates an abundance of caramelized onions and garlic and roasted pumpkin seeds, harmoniously balanced with a hint of yuzu flavor, elevating the British common mushy peas to some interesting characters.

Artichoke Floss, Quinoa Topping, and Matcha Tuille:

To cater to various dietary preferences, gluten-free concept is naturally happened but end result, being a highlight of this event menu. Artichoke floss, a unique ingredient, will add a delightful touch to the dish. A sprinkling of fried quinoa topping will bring a crunch, perfectly complementing the ensemble. And to round off the meal experience, a delicate Matcha tuille is providing adds nice crisp bite for the rich plate.