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.

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 .

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.

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

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

Trick, or…Dinner

Finalizing the menu ideas for my event on 18th October.

Today is a test for a snack. Planning to make a “black tart”.

My experiment went well. I was originally thinking to make it very thin crusts but, it looks neat and ancient when I made thicker crust with unfinished touch of shapes. It is perfect for my theme.

The dough is made with activated charcoal, Canadian ancient grain red fife flour from Flourist.

The filling is made with local potato with truffle flavour, chestnuts, vegan caviar.

Vegan farm to table dinner vol.11 at Burdock and co “Nightmare before halloween” tickets link is here.

It’s quince season

I love smell of quince. I’m looking forward to have it this time of the year. Conversely to the aroma, they are tuff, dry taste when you try it raw.

I cooked them as savoury with yuzu, Mexican mint, organic sugar, vegetable dashi broth and salt.

Additional, Mexican mint has great aroma, it smells like tarragon and mint, a hint of vanilla.

You will try this sauce with a rulade dish, at my vegan dinner pop up at Burdock & co. 18th October.

This is the last pop up 2022. Don’t miss it. Tickets link is here

Vegan farm to table dinner vol.11 at Burdock & co

Maest food presents - Vegan farm to table dinner vol.11 at Burdock & co.

October 18th. Full 3 course and a snack. The ticket price is including a glass of wine or soft drink. Tickets and details are here.

Introducing one of the course.

Zucchini roulade with lentil pate.

Roulade is a French dish, usually a rolled shape meal made with meat or pastry. This one is without meat, rolled with zucchini and pate.

The pate is made with lentil and with some umami improving Japanese ingredients.

Zucchini is marinated with sage oil. Will serve with sliced pine mushrooms.The photo is oyster mushrooms since I am asking forager to get pine mushrooms.It is still early for this year.

The sauces are exciting too.

Miso mole. Mole sauce made with white miso, cacao butter and other ingredients. Flavourful mildly spicy sauce.

Quince and yuzu sauce. Quince are cooked with Mexican mint, the details are here.

For the side, seasonal local vegetables and sourdough.

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.

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.

Vegan weekend pop up -country style Inari bento

This weekend’s vegan takeaway pop up is “Inari bento.”

And it is country style. Foraged cherry blossoms and blackberry shoots, fiddle heads - Lots of fresh spring taste from the forest.

About the main item, “Inari” sushi is sushi rice in a puffed tofu pocket.

This version is open faced Inari sushi with foraged, wild vegetable toppings.

The highlights are Salted cherry blossoms, almond pulp miso pickled fiddle head, Espresso miso roasted eggplants.

Every content is made with thoughtful method to balance the each flavour, cured or marinated, etc.

A set with seasonal vegetable miso soup.

Pick up 24 & 25 April at Harken coffee, 338 Powell street.

Pick up time : 11-4pm.Limited numbers. Pre-order from our market site.

More photos and descriptions Tomoko Tahara instagram

Vegan shawarma weekend

Shawarma..yes, its shawarma without meat. Our next weekend takeaway pop up at Harken coffee 338 Powell street. 27 & 28 March, 11:30-4:30. Pre-order basis.

Our House made shawarma and pickles(Blueberry flower pickling liquid), romaine, tomato, avocadoes, fluffy elegant pita from Super baba on Main street.

You can order online.

Super slow cooked celeriac is the mock shredded meat.It took two days to process.

Wrap it up with flour dough - mixed some glutamine-rich flavours.

They look like giant meat balls?

Slice, then braise, then some more process.

Nettles

These are for my weekend pop up at Harken coffee.

Farm and forest chirashi Bento box with miso soup.

Nettles are for the mochi in the miso soup.

We boiled, and mashed, then knead into mochi dough.

For more details of bento box, visit Mæst Market.

Nettles are truly a gift from spring.　Lots of nutritions.

Vegan bento pop up: Chirashi sushi

Maest food at Harken coffee : Vegan bento pop up 0.2 : Chirashi sushi.

Do you know Chirashi sushi? It’s basically like a poke, this is the quickest answer - it has long history. It have been commonly eaten in Japan since late 1800s, normally fresh fish (sashimi) on sushi rice.

This is vegan and artistically made- no fish at all, but variety of mocked fish and coulourful farm vegetables on the rice.

Ikura, marinated tuna, smoked salmon, kinshi tamago(shredded crape style egg) - all house made with vegetables.

Every content is made with thoughtful method to balance the flavour and texture, cured or marinated, etc. 

The chirashi sushi is in a beautiful wooden box, and also with Farm red potato Miso soup.

Available 20th & 21st March at Harken coffee 338 Powell street. Very limited number, highly recommend to pre-order online.

Take a glance look for vegan take away lunch box pop up on 6th & 7th March / Kale caesar salad

Our pop up 0.1 : Vegan takeaway lunch box at Harken coffee.

Introducing one of menu items -

Kale caesar salad. Sounds standard again?

What is special about the salad?

The kale is from organic farm, then the dressing is a big key.

It is sort of Japanese & vegan version caesar dressing.

Using Yuzu for the citrus flavour, a few of umami ingredients are also in it.

Toppings are buckwheat bread crumb and almond gremolata, dehydrated chick pea and capers, sliced olives.

The full menu of the lunch box :

Confit carrot, sunflower seed “cheese”, Crushed candied Tamari almonds

Charred broccoli with yuzu salt, shichimi, evo

Marinated, compressed Tempeh steak

Buckwheat Sourdough slice

Preserve sampler : Shiso rosehip jam

Kale caesar salad

$18 before tax

Limited number. Pre-order from Maest market, or just simply walk in to Harken coffee 338 Powell street.

Take a glance look for vegan take away lunch box pop up on 6th & 7th March / Tempeh block steak.

Our pop up 0.1 : Vegan takeaway lunch box at Harken coffee.
What is in the box?

Introducing one of menu items -

Tempeh block steak.

Tempeh steak sounds ordinary?

The secret is our marinade sauce.

Using Harken coffee’s espresso(decaf) & tamari, also infused smokiness from some umami ingredients.

The full menu of the lunch box :

Confit carrot, sunflower seed “cheese”, Crushed candied Tamari almonds

Charred broccoli with yuzu salt, shichimi, evo

Marinated, compressed Tempeh steak

Buckwheat Sourdough

Preserves : Shiso rosehip jam

Kale caesar salad

$18 before tax

Limited number. Pre-order from Maest market, or just simply walk in to Harken coffee 338 Powell street.

Take a glance look for vegan take away lunch box pop up on 6th & 7th March / Confit carrots & seed cheese, tamari almonds

Our pop up 0.1 : Vegan takeaway lunch box at Harken coffee.
What is in the box?

Introducing one of menu items -

Confit carrots and seed cheese, crushed caramel tamari almonds.

Confit carrots, using local farm carrots, I choose kind of ugly ones, they are flavourful and cute look, those carrots are my favourite. I used them often when I did my dinner pop up.I also added Daikon radish for the confit, Daikon sounds Japanese a lot, but it works for mediterranean or middle eastern food too. Confit with some oil, plus buttery richness of a secret ingredient.

The sunflower seed cheese(the pink saucy thing on the bottom) is fermented, orange flavour.

Caramel tamari almonds, it’s a rich flavour from the tamari soy sauce, let’s say - it tastes like salted caramel plus more flavour.

Anyways. All layers of flavour will make you happy.

The full menu of the lunch box :

Confit carrot, sunflower seed “cheese”, Crushed candied Tamari almonds

Charred broccoli with yuzu salt, shichimi, evo

Marinated, compressed Tempeh steak

Buckwheat Sourdough

Preserves : Shiso rosehip jam

Kale caesar salad

$18 before tax

Limited number. Pre-order from Maest market, or just simply walk in to Harken coffee 338 Powell street.

Take a glance look for vegan take away lunch box pop up on 6th & 7th March / Rose hip jam

Our pop up 0.1 : Vegan takeaway lunch box at Harken coffee.
What is in the box?

We introduced about the artisan bread on the last post.

The preserve for the bread.

Rosehip and Shiso jam.

Shiso is one of Japanese herbs. Tastes like mixed of basil, licorice, and mint.

The tanginess of the rosehip and the distinctive aroma from the Shiso herb are matching very well.

The taste of the jam reminds me plum jam, then I researched about those two plants - plums are a part of rose family. Probably that is because I reminds the taste of the plum jam?

Anyways.

Surprisingly, many of fruits such as pear, apples, cherries, strawberries and almonds, and more are Rosacae(rose) familly.

Ok, ok..back to the subject.

A mini sized jam is with the lunch box, also available full size at Maest market .

Our full menu on 6th and 7 th March.

Confit carrot, sunflower seed “cheese”, Crushed candied Tamari almonds

Charred broccoli with yuzu salt, shichimi, evo

Marinated, compressed Tempeh steak

Buckwheat Sourdough

Preserves : Shiso rosehip jam

Kale caesar salad

$18 before tax

Limited number. Pre-order the lunch box from Maest market, or just simply walk in to Harken coffee 338 Powell street.

Glance look of vegan take away lunch box : Maest food pop up 0.1

We are so excited to launch our take away pop up at Harken coffee.

Introducing one of the contents of the lunch box - sourdough bread.

Joey Ridos will make us Buckwheat sourdough bread!

I’ve asked him to make it before when I was planning dinner pop up, however the restriction was changed at the time, the pop up was cancelled.

So this is sort of re-collab with him. His buckwheat bread is perfectly matching with Japanese flavours which I am going to use them for a hidden seasonings.

¨To-go style¨ lunch pop up at Harken coffee(338 Powell street).

It will be every weekend from March 6th with a weekly rotation menu .

The menu for March 6th & 7th :

Confit carrot, sunflower seed “cheese”, Crushed candied Tamari almonds

Charred broccoli with yuzu salt, shichimi, evo

Marinated, compressed Tempeh steak

Buckwheat sourdough

Preserves : rosehip jam

Kale caesar salad

$18 before tax

Limited number. Pre-order from Maest market, or just simply walk in to Harken coffee 338 Powell street.