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
Join Stacey Lynden and Tomoko Tahara for a specialty decaf coffee experience paired with a three-course plant based lunch.
Stacey, Swiss Water’s Cupping Lab Manager and former Harken Coffee roaster, has worked across roasting, green coffee, sensory evaluation and coffee education. Q Grader and the 2024–2025 Canadian Coffee in Good Spirits Champion, she will have selected three decaffeinated coffees for the tasting.
Tomoko was Harken Coffee’s head chef and is now the chef and founder of Mæst Food. She’ll create three plant-based dishes to pair with the coffees, drawing on Japanese and New Nordic perspectives, seasonal Pacific Northwest ingredients, fermentation and preservation.
Together, Stacey and Tomoko will explore how fermentation, processing and brewing shape the flavours in the cup—and how those flavours can complement food in fun and unexpected ways.
Sunday, November 1
Two seatings: 11:45 am and 2:00 pm
————
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
Join Stacey Lynden and Tomoko Tahara for a specialty decaf coffee experience paired with a three-course plant based lunch.
Stacey, Swiss Water’s Cupping Lab Manager and former Harken Coffee roaster, has worked across roasting, green coffee, sensory evaluation and coffee education. Q Grader and the 2024–2025 Canadian Coffee in Good Spirits Champion, she will have selected three decaffeinated coffees for the tasting.
Tomoko was Harken Coffee’s head chef and is now the chef and founder of Mæst Food. She’ll create three plant-based dishes to pair with the coffees, drawing on Japanese and New Nordic perspectives, seasonal Pacific Northwest ingredients, fermentation and preservation.
Together, Stacey and Tomoko will explore how fermentation, processing and brewing shape the flavours in the cup—and how those flavours can complement food in fun and unexpected ways.
Sunday, November 1
Two seatings: 11:45 am and 2:00 pm
————
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
