Chanterelle mushroom crisis
As autumn settles in, it's usually the season for chanterelle mushrooms in Vancouver. Their golden caps and earthy aroma grace the tables of farmers markets and restaurants across the city. However, this year, the hunt for these elusive fungi turned into quite an adventure, thanks to the uncharacteristically dry weather that has persisted through the late summer and early fall.
For weeks on end, Vancouverites enjoyed abundant sunshine, a rarity in this typically rain-soaked season. While the sunny weather brought its own share of joys, it also brought with it a challenge for mushroom foragers or enthusiasts like me who eagerly await the chanterelle season.
The absence of rain was a cause for concern among foragers and mushroom enthusiasts alike. Chanterelles thrive in damp, woodland environments, and the dry conditions were far from ideal for their growth. I scoured the farmers markets, checked with local suppliers, and even consulted fellow mushroom aficionados, but to no avail. There was a noticeable absence of these coveted fungi on the market.
I began to contemplate the possibility of sourcing chanterelles from other regions. Thoughts of ordering them from Saskatchewan crossed my mind, but the idea didn't sit well with me. I wanted that authentic, local chanterelle experience that captures the essence of Vancouver's culinary identity.
Then, as if in response to my mushroom-seeking prayers, today's farmers market visit brought an unexpected surprise. There, nestled among the stalls, I spotted them – beautiful BC chanterelle mushrooms. My face broke into a broad smile, and I couldn't contain my excitement as I approached the vendor.
I struck up a conversation with the vendor, expressing just how much I had been anticipating this moment. It turns out; I wasn't the only one in pursuit of these elusive treasures. Many others had been eagerly awaiting the arrival of these mushrooms as well.
With a bag of freshly foraged BC chanterelles in hand, I couldn't wait to get home. These mushrooms were destined to be the star of my event. The unique peachy fragrance of chanterelles was exactly what I needed to complement my miso eggplant and aboriginal rice main dish. You will try this year's first chanterelle. The event date is 27th September.Tickets are here.
As I headed home with my prized find, I couldn't help but reflect on the unexpected turns and twists of this year's chanterelle season. The dry weather had posed a challenge, but it had also made the eventual discovery all the more satisfying.
In the end, my persistence and patience paid off, and I'm now looking forward to serving the exquisite flavors of BC chanterelle mushrooms, a reminder of the wonders that nature and our local farmers markets have to offer, even in the face of unexpected challenges.
Vegan Farm to table dinner vol.13
Vegan farm to table dinner vol.13 -
This time we will have four course menu as a prixfixe.
The event details are below of the main article.
A part of the food ingredient researches, I was looking at a history of Canadian wild rice since I am planning to serve Saskatchewan wild rice for the side of the main course.
The rice has hard texture, require some cooking techniques.
When it was cooked well, it was very tasty. Nutty earthy sweet flavour, starcher than I expected.
I think western people are using it for stuffer(like for turkey) as a grains, for indiginous people, wild rice had cultural and spiritual significance for their communities. It was often used in ceremonies, feasts, and as a symbol of sustenance and abundance, and it is used for many ways.
Image: Savor magazine
The wild rice is typically found in shallow, freshwater lakes, rivers, and marshes. Traditionally, Indigenous people harvested the rice by hand-paddling canoes through the stands of wild rice and using wooden sticks or knockers to gently dislodge the grains into the canoe.
Can you imagine paddling a canoe wild rice bushes on the lake and harvesting them? It looks fascinating.After harvesting, the rice was sun-dried and then parched to remove the outer husk. This process involved roasting the rice over a fire, which caused the outer hull to crack and allowed the inner grain to be easily removed. The resulting wild rice was then stored for later use or traded with neighboring tribes.
Enjoy our short course menu with effortless price.
September 27th(Wednesday)
At Modus coffee
Take out option is also available
Join us for Autumn Prix Fixe dinner.
A seasonal, thoughtful four-course dinner, plus a special gift, all for $46.5, tips included.
While our Farm-to-Table dinner series typically features 6-7 courses, this time we're offering a unique fixed-price menu with shorter courses. This presents a fantastic opportunity to try our culinary creations with effortless price.
Cash bar(we take CC) is at the event, we will serve natural/bio dynamic win
Tickets link is here
Japanese curry thoughts part 3
This blogpost is introducing @maestfood(@tomokotahara) presents Curry & Wine Night @moduscoffee. Tickets link is here.
Curry is an immensely popular comfort food in Japan. But what elevates this ordinary comfort food to a special culinary experience?See our instagram posts how it is special.
By the way, here is the series of Curry thoughts.
Part 3.
This is the reason why I came up with the idea to drizzle a finishing sauce over the curry.(we will serve a topping sauce with the curry rice)
In the tapestry of Japanese culture, culinary traditions weave a vibrant thread that reflects the nation's history and influences.
As we delve deeper into the world of curry, an integral part of Japanese cuisine, we encounter not only recipes and flavors but also personal anecdotes that shed light on the significance of this dish.
In this third installment of our series, we peek into the life of my father, a man whose culinary habits mirror a time when flavors were robust and ingenuity was celebrated.
My father, a quintessential representative of the early Showa-era and the post-war period, possesses a culinary disposition that resonates with the essence of his generation. An individual who staunchly refrains from donning the apron, he prefers savoring the delights prepared by others.
However, his adoration for a sumptuous meal knows no bounds. This peculiarity came to light one day when I, brimming with culinary enthusiasm, created a delightful salad replete with a crafted dressing.
Yet, much to my surprise, my father opted for an unconventional twist – substituting my dressing with a drizzle of soy sauce. The sheer audacity of this act left me momentarily bewildered. In retrospect, it was not merely an instance of culinary experimentation but a glimpse into the traditionalist mindset that holds steadfast in his heart.
Time has a fascinating way of transforming perspectives, and my father's journey with sauces stands as a testament to this phenomenon. Gradually, he began to appreciate the nuances of my crafted dressings, finding their synergy with the salad's flavors.
A nod to the changing times, he adapted his palate to this new reality, embracing the harmony between ingredients and dressings. The shift from soy sauce to the bespoke dressing symbolized an evolution, both in his culinary preferences and the shifting culinary landscape of Japan.
Yet, his affection for sauces remained unwavering. A jar of Bulldog brand Worcestershire sauce found a permanent place on our dining table, a testament to his fondness for its distinctive tang. His culinary compositions often featured this prized condiment, a signature touch that added a familiar and cherished flavor to the simplest of dishes. The marriage of soy sauce or Worcestershire sauce with his daily meals was akin to a special flavors.
A musing that often reminded my mind was the potential risk of an overdose of saltiness in his culinary concoctions. How could one not ponder whether this enthusiasm for sauces, born from a particular era's culinary constraints, might tip the scales of taste? However, it dawned on me that my father's penchant for flavors was more than just a pursuit of taste. It was a tribute to his generation's culinary identity, a nostalgy to the era when soy sauce was commonplace, and Worcestershire sauce symbolized innovation.
Perhaps the allure lay not solely in the taste but in the resonance of heritage and history. My father's culinary choices embodied a cultural ethos, reminding us that flavors transcend the realms of the palate to tell stories of times gone by. The journey of my father's palate traverses not just the dinner table, but through the annals of Japanese history, reflecting a time when ingredients were scarce, and creativity was paramount.
As we savor the flavors of curry and delve into the narratives intertwined with it, we are reminded that every dish holds within it a myriad of stories. In the world of culinary artistry, each taste, each drizzle of sauce, is a brushstroke on the canvas of culture, reflecting the rich tapestry of human experiences. So, the next time I see my father pouring sauces with unbridled enthusiasm, I am reminded not just of a culinary quirk but of a generational legacy that continues to shape our palates and perspectives.
Japanese curry thoughts 2
This post is basically introducing our curry and wine event - the tickets and details are here but I would like to write about how deeply attached Japanese people are to Japanese curry.
Part 2 :
Japanese curry fits into the distinctive Japanese culture by being adaptable, convenient, comforting, and customizable, while also showcasing Japan's willingness to embrace and modify foreign influences to create something uniquely its own.
Japanese culture has a history of being skilled at adapting and modifying existing concepts rather than creating entirely new ones from scratch.
This trait is evident in the case of Japanese curry as well. While the origins of curry are not native to Japan, the Japanese people have effectively taken the idea of curry and modified it to suit their tastes, preferences, and lifestyle.
Japanese curry was introduced to Japan during the Meiji era (late 19th century) through interactions with British navy officers and the introduction of curry roux cubes. However, the Japanese adapted the recipe to suit their own tastes. The milder and sweeter flavor of Japanese curry compared to traditional Indian or Thai curries aligns with the Japanese preference for subtle flavors.
The curry became especially popular during the 20th century due to its ease of preparation and its compatibility with the fast-paced modern lifestyle. Curry roux blocks, which are pre-made mixes of spices and thickening agents, made it convenient for people to prepare a quick meal at home.
It is often associated with home-cooked meals and comfort food. It's frequently served in households, schools, and cafeterias, even at camping trip. This connection to domestic life and nurturing fits well with the family-oriented and communal aspects of Japanese culture.
Over time, Japanese curry has come to be seen as a national dish, and its popularity is evident in the ubiquity of curry restaurants and its presence in convenience stores and even fast-food chains - also it has even found its way into community events and festivals. Curry festivals are held in various parts of Japan.
Japanese curry is a part of life and culture in Japan.
Japanese curry Thoughts
This post is basically introducing our curry and wine event - the tickets and details are here but I would like to write about how deeply attached Japanese people are to Japanese curry.
Part one:
When one hears the word "curry," thoughts of India's aromatic spices or Thailand's rich and flavorful dishes might spring to mind, especially in the Western world. However, in the unique culinary landscape of Japan, "curry" takes on an entirely different meaning—it refers to none other than Japanese curry, a dish that has solidified its place as one of an important food culture. Japanese curry is far more than just a dish; it's a cultural emblem of comfort, nostalgia, and unity.
In a country renowned for its iconic dishes like Sushi and Ramen, Japanese curry holds a distinct position due to its widespread popularity transcending generations. From the youngest members of the family to the elders, this dish has managed to capture the hearts and taste buds of people from all walks of life.
One of the remarkable aspects of Japanese curry is its accessibility. While Sushi requires a level of craftsmanship and Ramen demands meticulous preparation, Japanese curry takes a more approachable route. Thanks to the availability of pre-packaged curry roux from various companies in Japan, each household can infuse their unique touch into this beloved dish, creating a personal curry recipe that resonates with their taste preferences.
Interestingly, despite the convenience of boxed curry, it's not uncommon for families to have their own special curry recipes passed down through generations. This culinary tradition adds a heartwarming touch to the dish, making each serving a connection to cherished memories and a symbol of home-cooked comfort.
For many, the mere mention of Japanese curry triggers fond recollections of mother's ideas in their home kitchen. The nostalgic aroma wafting through the house, the anticipation of gathering around the dinner table, and the heartwarming flavors that never failed to bring solace—these elements combine to form a memory of home cooking.
The significance of Japanese curry extends beyond personal kitchens and into various aspects of Japanese society. Even within school cafeterias or school meal at the classes, this dish maintains its revered status. It's not uncommon to find Japanese curry as a monthly staple on school menus, further solidifying its role as a culinary touchstone that unites people of all ages.
So and so, our curry is not like a home edition, that is unable to make it usual home since it requires complex processes.
Overall, we hope you will enjoy tasty Japanese curry and wine at our event, the details are here.
Japanese burdock vegetable
These burdock on the photo is a specific type of burdock vegetable commonly found in Japan. We are lucky to have a glower here in Vancouver.
Burdock itself is a root vegetable that is often overlooked or underrated. It has a distinct earthy taste, which is being compared to the taste of the soil or earth.
When it comes to local Japanese burdock, it is important to note that it is typically more expensive in the market compared to imported burdock varieties. This indicates that it is considered a high-quality and sought-after vegetable.
What sets this burdock apart is its unique flavor profile. It is known for being flavorful with an earthy and muddy aroma. Additionally, it has a touch of sweetness, which adds to its overall taste experience.
it has a certain dryness, so it requires some processing or preparation before being cooked in a dish.Also unique bite texture. It is fibrely, if you cook properly, the texture gets tender.
Japanese variety of burdock vegetable that has rich flavor, earthy aroma, and subtle sweetness.
We will serve the burdock for a part of our main course - Karaage.
After careful deliberation, a change has been made to our menu. In lieu of the originally planned slow-cooked burdock, we are thrilled to present our patrons with an exciting dish - burdock and artichoke karaage. Though karaage may sound ordinary at first, we assure you that this rendition is anything but average.
Considerable effort has been invested in crafting a dish that showcases intricate layers of flavors and textures. Our attention to detail begins with the special burdock itself, which has undergone special preparation techniques. By tenderizing the burdock , we have created a culinary delight that promises an exciting flavor and texture experience.
To elevate the meal's character, we have chosen to serve it with a side of mushy peas, a beloved British classic. However, we have infused our own twist into this familiar side dish by incorporating pumpkin seeds and yuzu citrus, which impart a refreshing and vibrant element to the plate.
For those seeking an extraordinary seasoning experience, we present a traditional Japanese addition - @tsuentea Matcha salt. This unique seasoning boasts refreshing notes that beautifully complement the dish's richness, resulting in a harmonious balance of flavors.
Initially, we contemplated serving the main course with a pine cone reduction sauce. However, after careful consideration, we have decided to omit it from the dish. Nonetheless, for the curious and adventurous, we may offer it on the side bbq-ed onigiri rice balls. Our commitment to maintaining a well-balanced flavor profile led us to this decision. Actually, it is perfect for the rice balls. Slight pine flavour and tamari..
This dish promises to captivate discerning palate. We invite you to join us on a culinary journey that celebrates innovation and showcases the true artistry of our kitchen.Event tickets are here.
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.
