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
