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.
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.
Vegan tastings dinner event
Folke X Maest collaboration dinner is two days away. 24th April(Monday)
Here are some sneak peeks.
Tickets are from here.
The event details:
A plant-based menu featuring spring vegetables, the base concept is Japanese food culture.
See other posts about our food and concept.
April 24th with 2 seatings at 6pm(sold out) and 8pm(a few spots left).
$85 tips are included. Drink pairing(sake / wine) is also available for an additional $45.
At Folke restaurant at 2585 W Broadway, Vancouver, BC
Savory Sumi chacoal donuts
Plant based surf and turf.
Spring shoots 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
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.
Candied Horsetails
Candied Horsetails: An Intriguing Addition to our 1st course(It will be 4 kinds of snacks on a plate)
When it comes to unusual foods, candied horsetails might be the epitome of unconventional. But despite their strange appearance, they offer a unique and delicious experience for those who dare to try.
I will collaborate with Folke restaurant for an event, and I knew I wanted to introduce this dish to their menu. But let me tell you, making candied horsetails was not an easy feat.
First, I had to clean and branch the horsetails. Then, I tried cooking them in a soy sauce caramel, but the water from the horsetails made the caramel thinner and stickier than I wanted. I also realized that they needed extra flavors to balance their unique taste.
So, I tried dehydrating them overnight, which not only enhanced their flavor but also made them easier to cook.(Double win, yay)
However, I could only candy about 10 pieces at a time because the horsetails are quite fragile. In total, I made around 130-140 pieces.Took me a few hours.
Once I candied them, I coated them with rose sugar, which added a floral acidity that perfectly complemented the horsetail. After air-drying them for a few days, they were ready to serve.
The result was an intriguing, imperfect yet perfect dish that offered layers of flavors. And while it might not be for everyone, it’s certainly an experience that food enthusiasts should try at least once.
If you're interested in trying out new and exciting dishes, be sure to join us at the collaboration event with Folke restaurant. Along with candied horsetails, you'll be able to enjoy a variety of deliciously cooked seasonal vegetables and plants.
In conclusion, candied horsetails are a unique and unconventional addition to any plate. Don't let their strange appearance fool you – their flavors and textures will surprise and delight you. So, go ahead and try something new – you might just discover your next favorite dish.
About the event information, ticket link is here.
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.
Water kefia fermented kale
Experiment for our vegan dinner pop up -
I tried to ferment kale with water kefia grains. Water kefia is easy way to say, probiotic. It contains lots of probiotic.
On the second day, it started to have acidic smell, and next day, the kale smell got stronger. I added salt and yuzu citrus juice to harmonize sulfur-ish smell.
I tasted both days, it gets better and better. Lots of umami and probiotic flavour.
This kale is a garnish for smoked blue hubbard squash, these are side item for the main dish.
Celeriac and zucchini, lentil patty roulade, aburi pine mushrooms, carrot and seasonal fruits salad, miso mole, quince sauce.
Our event tickets are here.
Apple tarte tatin
Let’s talk about this dessert course for our vegan experimental farm to table dinner pop up vol.11
At burdock & co. Tickets link is here
A lot of coincidence made this dessert dish special.
When I was thinking about flavour, I was planning with fig leaf flavor. It’s vanilla-y autumnal when they are with heat. However I wanted to have one more flavor- something Japanese- I was having a cup of hojicha tea. And I tried smelling with the fig leaf- it was perfect combination.
Another day, I was planning for the plating. Disassembled style tarte tatin maybe good. But sounds a bit boring.
Then went farmers market to get apples for my experiment. Then found these cute tiny apples. These aren’t crab apples. A little bit tart, yet lots of sweetness.
Perfect. My idea was completed with the apples.
Great grapes
vegan experimental farm to table dinner at Burdock and co
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
Trick or dinner. vegan farm to table dinner pop up vol.11
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
Vegan farm to table dinner at Burdock and co
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
Vegan farm to table dinner pop up 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.
On this day,
June 24th 2019, I started working as an intern at Inua(Noma’s sister restaurant). It was just a month long internship but it changed my view of working in restaurant kitchen, ideas, and everything.
I was wishing to go back later year, sadly the restaurant was closed by covid in 2021.
Three years passed since I was there. I still miss the restaurant and hope they will get back in the future.
But I am not only looking back the past. I feel my new chapter begun.Stay tuned.
Maest food YouTube cahnnel
We just launched home cooking playlist on our YouTube channel.
The Playlist recipes will be pretty simple and humble, using basic cooking technique, some are how to handling foraged item at home.
Update randomly, please subscribe.
Ancient Japanese tofu dish
Do you know Gisei tofu? It is one of ancient menu item made by a Japanese monk.
It is like a tofu based cake or baked tofu terrine. Made with tofu, lots of vegetables… and normally, eggs.
The original story behind this dish is the vegan monk who wanted to eat eggs secretly made it, it is hard to tell it looks like including eggs.
My version is made with tofu, some Japanese burdock, carrots, other vegetables and nettles.Instead of eggs, it is with long taro.
You can try it at our event, Will travel for food. Event tickets are here
