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.
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.
Vegan Farm to table dinner series vol.12
Introducing our solo farm to table dinner series - counts 12th edition. We didn’t do solo for 6 month and finally make it happen.
The details :
Vegan farm to table dinner vol.12
“Sakana”
This 6 course menu is inspired by the Japanese word Sakana, which refers to snacks traditionally enjoyed with alcohol and can also double as a dinner option.
Experience the unique flavors of the local seasonal ingredients with a Japanese culinary twist with our menu.
Made with fresh, locally-sourced ingredients and complemented by preserved ingredients from previous seasons, it offers a taste that is both niche and precious to the region.
This time, the menu is all gluten free.(Photos are examples)
*We will have special bottle cocktails from Kaname(Grapes and soda) and vegan biodynamic wines selections from BC wine provider Ian and wine. 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.
Location : Folke restaurant(2585 W Broadway)
June 20th
5:15 pm/7:45 pm
Menu.
1.Kelp chips,tonburi, morells, wild pickles
2.Vegan Burrata.Elder flower.Strawberry & miso. Seed crackers.
3.Turnip noodles. Mugwort mochi. Asparagus. Herb oil
4.Roasted burdock.rubarb. Pine cone honey.Artichoke.Seasonal beans.
5.Floworing currnats and green apricot jelly
6.Monaka wafers. Cherry blossom ice cream.Seasonal fruits.
Limited seatings. No walk-ins, ticket holders only.
The ticket is including 6 course dinner and tips.
We kindly request that you refrain from bringing your own drinks.
To ensure the safety and well-being of our guests, we politely reject to take reservations for people with severe allergies. Thank you for understanding.
Tickets are refundable until 2 days before the event.More details about ticketing policies are here.
Hidden flavours?
'“Hidden flavours”. This Japanese cooking term called “Kakushi-aji” kakusi means hidden, Aji means taste.
Since Folke X Maest (Tomoko Tahara) collaboration event is on 24th April, I had the pleasure of visiting Folke restaurant the other day to test out a first course. While there, Chef Colin Uyeda introduced me to a variety of condiments that he makes in-house. That must be the hidden flavours of Folke. I was blown away by the selection, which included all kinds of miso and a chili paste called "Kosho," among others. Each condiment had its own unique combination of umami flavors and tastes that really impressed me.
I was so excited by what I tasted. One condiment in particular caught my eye: sunflower miso. It I knew it would be the perfect match for my dish at our event.
Overall, I'm grateful for the opportunity to explore new flavors and ingredients, and I'm looking forward to what Chef Colin and I can create together.
Also the amazing desert for the end of event is made by chef Pricilla Deo! Chef Colin and Pricilla together opened Folke last year.
Tickets are here.
Photo : Cafe yvr
Chef Colin with his condiments.
Photo : Cafe yvr
Sneak peek of 1st course : Hassun, snack plate
A sneak peek of our first course: Hassun.
Folke restaurant and I (@tomokotahara/ @maest_food ) teamed up to create a modern take on this traditional snack tray from the Kaiseki tea ceremony menu.
Our Hassun features four unique snacks:
Candied horsetails with beach rose sugar. (T) / I wrote about candy made from foraged horsetails that I dehydrated and candied with soy caramel, coated with beach rose sugar.
Wild green bouquets with rosehip tare, flavoured oil.(T) / I also foraged wild greens, including ground elder, cleavers, bitter cress, wild fennel, and blossoms, and served them as a bouquet with rosehip tare sauce and flavoured oil.
Pumpkin seed tofu with Chef Colin’s special condiments (stay tuned)(F) / Chef Colin from Folke created pumpkin seed tofu without using Nigari or other coagulant agents. He will serve it with his special homemade condiments, and the reveal is coming soon!
Slow cooked Beet sashimi with house made ponzu jelly.(F)/To make the slow-cooked beet sashimi, chef Colin used a multi-step process that included burning, slow cooking, and dehydrating the beets. The resulting dish is packed with delicious beet flavor.
Here is a great news. We're excited to offer a more budget-friendly version of our event ticket. Now priced at just $85, your ticket includes a 7-course tastings menu(complete with dessert) and gratuity.
We've also streamlined the menu by reducing the number of featured items, so you can focus on savoring each bite. Choose your preferred seating time (6pm or 8pm) and get ready for a culinary adventure like no other!
*We understand that some of you may have already purchased tickets at the higher price, and we apologize for any inconvenience this may cause. However, we will be issuing refunds for the price adjustment to ensure that everyone can enjoy this incredible dining experience at the new, lower price.
Ticket link https://www.folkerestaurant.com/tickets. Photo credit : Cafe yvr
Our vegan ‘omakase’ dinner event
As I was browsing through Noma Kyoto's posts (feeling a bit jealous that people were able to snag a reservation there), I couldn't help but appreciate the amazing food environment in Japan. With the islands spanning a long distance, the country experiences a variety of climates in each season. In particular, during springtime, one can enjoy summer fruits from Okinawa and other southern islands, as well as regular spring vegetables and plants from Honshu, and late winter seaweeds and vegetables from colder areas such as Hokkaido and the northern region. This realization came to me while I was interning at Inua back in 2019.
I am grateful that restaurants like Noma Kyoto are introducing Japanese culture and environment to the world, showcasing how rich and diverse the food culture of Japan is through their eyes. It makes me realize how lucky I am to have been born in this country and to be proud of my Japanese heritage.
Anyway, let's get back to the main topic. I (@tomokotahara as @maest_food) am excited to announce a collaboration with @folkerestaurant, featuring an 8-course tasting dinner. The base inspirations for our menu items reflect the food culture of Japan. Chef Uyeda, who was born in Canada and is half Japanese, has experience working for six months at a 3 Michelin star restaurant in Japan and also CDC at Kissa Tanto (a Japanese-Italian restaurant) for three years.Along with co-owner and pastry chef Deo, they have opened Folke, whose menus are strongly inspired by East to South Asian cultures and plant based. I feel honored to have the opportunity to work with them.
I hope to see you at the event.
Event details: Ticket link is here.
A plant-based 8-course omakase tasting menu. The event will take place on April 24th with 2 seatings at 5:30pm and 8:30pm. Tickets are available now at @folkerestaurant for $135, 8 courses.
Drink pairing is also available for an additional $45.
The location is Folke restaurant at 2585 W Broadway, Vancouver, BC V6K 2E9.
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.
