Plant-based fine dining secret dinner.

In the realm of culinary adventures, there's something captivating about a secret dinner. 

It's not just about the clandestine nature of the event; it's the promise of an exciting gastronomic journey that sets it apart. 

My initial foray into the secret dinners began with a humble concept: a popup focused on the art of slow cooking and research-based cuisine. 

It was an exploration of flavors, textures, and techniques—a journey through the hidden gems of my pantry and the fruits of my R&D.

But as the wheels of creativity turned and my culinary vision evolved, I yearned to delve deeper, to create an experience that was more intimate, more refined, and distinct. 

Thus, the idea for a curated, informal but elegant affair was born.

At the heart of this clandestine gathering lies a commitment to culinary excellence. Every dish is a testament to planning and unwavering dedication. 

From the selection of unique ingredients to the delicate art of fermentation, each element is carefully orchestrated to deliver a variety of flavors unlike any other.

Drawing inspiration from traditional Japanese culinary techniques, I've infused the menu with a sense of reverence for the craft. 

It's a celebration of simplicity and complexity, where every bite tells a story of centuries-old traditions and modern innovation.

But beyond the food itself lies the essence of the secret dinner experience—a sanctuary of relaxation and conviviality. 

As guests gather around the table, the ambiance is serene, the atmosphere electric with anticipation.

Here, conversation flows as freely as the wine, as guests share their insights and discoveries with newfound friends. 

It's a rare opportunity to engage in spirited discourse about food, flavors, and the art of dining—an experience that transcends the boundaries of time and space.

And as each carefully crafted dish is unveiled before a small group of discerning diners, it becomes clear that this is more than just a meal—it's a journey of the senses, a celebration of culinary ingenuity, and a testament to the power of shared experiences.

So, if you find yourself yearning for an adventure beyond the ordinary, consider venturing into the world of secret dinners. For within the confines of these clandestine gatherings lies a world of endless possibilities—a world where every bite is a revelation, and every moment a memory in the making.

Tickets and details, menu are here.

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 .

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.