3 decaf pour-over coffee with Canadian Coffee in Good Spirits Champion Stacey Lynden & 3 course lunch with Chef Tomoko Tahara
1.5-hour experience • Standing • Gratuity included • Reservation required
Discover the possibilities of decaf coffee beyond the usual expectations.
Did you know decaf coffee can offer such a wide range of flavours? Going caffeine-free doesn’t mean compromising on taste.
Usually, we choose a drink to complement a dish. This time, we’re starting with the coffee and creating dishes to bring out the character of three distinct decafs.
Join Stacey Lynden and chef Tomoko Tahara for a specialty decaf coffee pour-over paired with a three-course plant-based lunch at Mæst Food Studio, La Fabrique St-George.
Stacey, Swiss Water’s Cupping Lab Manager and former Harken Coffee roaster, brings extensive experience in roasting, green coffee, sensory evaluation and coffee education. A certified Q Grader and the 2024–2025 Canadian Coffee in Good Spirits Champion, she has selected three distinctive decaffeinated coffees for this experience, each highlighting a different processing method and flavour profile.
You might think decaf coffees all taste more or less the same. But Swiss Water’s coffees offer plenty of variety, from clean, bright washed coffees to complex flavours shaped by fermentation. Much like wine, coffee has incredible depth, influenced by its origin and processing methods.
Stacey and Tomoko worked together at Harken, where Tomoko had the pleasure of tasting Stacey’s coffees. They were always elegant and approachable, with delicate flavours that stayed with her.
Chef Tomoko, former head chef at Harken Coffee and founder of Mæst Food, will create three plant-based courses inspired by Stacey’s selected coffees. Drawing on Japanese and New Nordic food cultures, seasonal Pacific Northwest ingredients, fermentation and preservation, she will explore how the flavours in each cup can inspire a dish.
Join us on November 1 at Mæst Food Studio, La Fabrique St-George, to experience coffee and food pairing from a different perspective.
Two seatings: 11:45 am and 2:00 pm.
Reservations through the link in bio.
Sunday, November 1, 2026
11:45 am (half full)
2:00 pm
Mæst Food Studio at La Fabrique St-George, 7 East 7th Vancouver Front space
————
Tomoko Tahara
Chef | Food culture Researcher | Founder of Mæst Food
Tomoko Tahara is a Vancouver-based chef with over a decade of experience in ethical, plant-based cooking.
Her culinary work focus on sustainable, seasonal ingredients, often foraged or sourced from local farms, using fermentation or other unique technique and is guided by a deep respect for technique, culture, and nature.
Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including AnnaLena, Published on main, and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.Her training includes an internship at Inua(closed by pandemic)—the Tokyo-based sister restaurant to Noma—and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.
Feedback from past guests:
“Mæst Food offers one of the most thoughtful plant-based dining experiences in Vancouver — seasonal, creative and deeply considered.”
— Alicia, Vancouver
“Tomoko’s cooking is incredibly innovative and beautifully executed. Every detail feels intentional, creating an intimate and memorable experience.”
— Jace, Vancouver
“Wonderful and creative vegan gastronomy. A rare and much-needed addition to Vancouver’s food scene.”
— Dali, Vancouver
“Thoughtful, inventive and unlike anything else plant-based events in Vancouver. Every Mæst dinner feels intimate, memorable and beautifully executed.”
— Erin, Vancouver
“I first discovered Tomoko’s cooking at Harken Coffee, where her thoughtful, deeply satisfying food was as memorable as the space itself. Years later, I attended one of her tasting menu experiences and was equally impressed.
Tomoko’s cuisine brings together foraged ingredients, seasonal vegetables, fermentation, and contemporary technique through a uniquely Japanese perspective. Every dish is carefully considered, beautifully presented, and full of unexpected flavours.
Beyond the food, the experience creates a genuine sense of connection and hospitality, making each tasting menu feel personal, memorable, and unlike a conventional restaurant meal.”
ー Brandon, Vancouver, BC
Looking for private dinner experience in your space? Click here
3 decaf pour-over coffee with Canadian Coffee in Good Spirits Champion Stacey Lynden & 3 course lunch with Chef Tomoko Tahara
1.5-hour experience • Standing • Gratuity included • Reservation required
Discover the possibilities of decaf coffee beyond the usual expectations.
Did you know decaf coffee can offer such a wide range of flavours? Going caffeine-free doesn’t mean compromising on taste.
Usually, we choose a drink to complement a dish. This time, we’re starting with the coffee and creating dishes to bring out the character of three distinct decafs.
Join Stacey Lynden and chef Tomoko Tahara for a specialty decaf coffee pour-over paired with a three-course plant-based lunch at Mæst Food Studio, La Fabrique St-George.
Stacey, Swiss Water’s Cupping Lab Manager and former Harken Coffee roaster, brings extensive experience in roasting, green coffee, sensory evaluation and coffee education. A certified Q Grader and the 2024–2025 Canadian Coffee in Good Spirits Champion, she has selected three distinctive decaffeinated coffees for this experience, each highlighting a different processing method and flavour profile.
You might think decaf coffees all taste more or less the same. But Swiss Water’s coffees offer plenty of variety, from clean, bright washed coffees to complex flavours shaped by fermentation. Much like wine, coffee has incredible depth, influenced by its origin and processing methods.
Stacey and Tomoko worked together at Harken, where Tomoko had the pleasure of tasting Stacey’s coffees. They were always elegant and approachable, with delicate flavours that stayed with her.
Chef Tomoko, former head chef at Harken Coffee and founder of Mæst Food, will create three plant-based courses inspired by Stacey’s selected coffees. Drawing on Japanese and New Nordic food cultures, seasonal Pacific Northwest ingredients, fermentation and preservation, she will explore how the flavours in each cup can inspire a dish.
Join us on November 1 at Mæst Food Studio, La Fabrique St-George, to experience coffee and food pairing from a different perspective.
Two seatings: 11:45 am and 2:00 pm.
Reservations through the link in bio.
Sunday, November 1, 2026
11:45 am (half full)
2:00 pm
Mæst Food Studio at La Fabrique St-George, 7 East 7th Vancouver Front space
————
Tomoko Tahara
Chef | Food culture Researcher | Founder of Mæst Food
Tomoko Tahara is a Vancouver-based chef with over a decade of experience in ethical, plant-based cooking.
Her culinary work focus on sustainable, seasonal ingredients, often foraged or sourced from local farms, using fermentation or other unique technique and is guided by a deep respect for technique, culture, and nature.
Tomoko has honed her skills at some of Vancouver’s most respected restaurants, including AnnaLena, Published on main, and The Acorn. She also served as head chef at Harken Coffee, where her inventive, ingredient-focused approach brought a new perspective to plant-based cafe.Her training includes an internship at Inua(closed by pandemic)—the Tokyo-based sister restaurant to Noma—and two terms at the MAD Academy in Copenhagen (2022 & 2024), where she further developed her focus on sustainability, fermentation, and leadership in the kitchen.
Feedback from past guests:
“Mæst Food offers one of the most thoughtful plant-based dining experiences in Vancouver — seasonal, creative and deeply considered.”
— Alicia, Vancouver
“Tomoko’s cooking is incredibly innovative and beautifully executed. Every detail feels intentional, creating an intimate and memorable experience.”
— Jace, Vancouver
“Wonderful and creative vegan gastronomy. A rare and much-needed addition to Vancouver’s food scene.”
— Dali, Vancouver
“Thoughtful, inventive and unlike anything else plant-based events in Vancouver. Every Mæst dinner feels intimate, memorable and beautifully executed.”
— Erin, Vancouver
“I first discovered Tomoko’s cooking at Harken Coffee, where her thoughtful, deeply satisfying food was as memorable as the space itself. Years later, I attended one of her tasting menu experiences and was equally impressed.
Tomoko’s cuisine brings together foraged ingredients, seasonal vegetables, fermentation, and contemporary technique through a uniquely Japanese perspective. Every dish is carefully considered, beautifully presented, and full of unexpected flavours.
Beyond the food, the experience creates a genuine sense of connection and hospitality, making each tasting menu feel personal, memorable, and unlike a conventional restaurant meal.”
ー Brandon, Vancouver, BC
Looking for private dinner experience in your space? Click here
