Candied Horsetails
Candied Horsetails: An Intriguing Addition to our 1st course(It will be 4 kinds of snacks on a plate)
When it comes to unusual foods, candied horsetails might be the epitome of unconventional. But despite their strange appearance, they offer a unique and delicious experience for those who dare to try.
I will collaborate with Folke restaurant for an event, and I knew I wanted to introduce this dish to their menu. But let me tell you, making candied horsetails was not an easy feat.
First, I had to clean and branch the horsetails. Then, I tried cooking them in a soy sauce caramel, but the water from the horsetails made the caramel thinner and stickier than I wanted. I also realized that they needed extra flavors to balance their unique taste.
So, I tried dehydrating them overnight, which not only enhanced their flavor but also made them easier to cook.(Double win, yay)
However, I could only candy about 10 pieces at a time because the horsetails are quite fragile. In total, I made around 130-140 pieces.Took me a few hours.
Once I candied them, I coated them with rose sugar, which added a floral acidity that perfectly complemented the horsetail. After air-drying them for a few days, they were ready to serve.
The result was an intriguing, imperfect yet perfect dish that offered layers of flavors. And while it might not be for everyone, it’s certainly an experience that food enthusiasts should try at least once.
If you're interested in trying out new and exciting dishes, be sure to join us at the collaboration event with Folke restaurant. Along with candied horsetails, you'll be able to enjoy a variety of deliciously cooked seasonal vegetables and plants.
In conclusion, candied horsetails are a unique and unconventional addition to any plate. Don't let their strange appearance fool you – their flavors and textures will surprise and delight you. So, go ahead and try something new – you might just discover your next favorite dish.
About the event information, ticket link is here.
Collaboration vegan dinner event
Exciting news! Folke restaurant and Maest (Tomoko Tahara) are collaborating on a plant-based 8-course tasting dinner.
The event will take place on April 24th with 2 seatings at 5:30pm and 8:30pm.
Tickets are available now at Folke restaurant for $135, 8 courses includes 4 kinds of welcome snacks and drink, a dessert. Drink pairing is also available for an additional $45. Tips are included.
The location is Folke restaurant at 2585 W Broadway, Vancouver, BC V6K 2E9. Don't miss out on this amazing culinary experience!
*Photos are examples
About Folke : To bring people together- whole communities, friends and neighbours. Folke is a vegetable focused restaurant that strives to highlight local farms and the beautiful produce that they provide us with. Our everchanging menu is composed of a variety of small plates for a shared dining experience.
Before chef Uyeda’s recent three year-run as the chef de cuisine at Kissa Tanto, he was at Pilgrimme on Galiano Island. Deo is a pastry chef (recently at Tsawwassen Springs). They opened a community-oriented vegan restaurant. Their concept is something that Uyeda had come across while working at Pilgrimme and the now-closed Relae (Copenhagen)*The sentences from Scout magazine
About Maest food : Tomoko's background as a chef who has been trained by several chefs and worked at good restaurants in Vancouver for a decade indicates that she has gained significant experience in the culinary arts. Her focus on vegan cuisine and the use of locally sourced and foraged ingredients demonstrates a commitment to sustainable and ethical cooking practices.
Her work as a head chef at Harken coffee and writing their menus with original recipes showcases her culinary creativity and ability to develop unique and exciting dishes. Her participation in an internship at Inua, Noma's sister restaurant in Japan, and a class at Mad academy in Copenhagen, as well as her current work at Annalena in Vancouver, suggests that she is dedicated to continuing her education and improving her skills and knowledges as a chef.
