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.