Standing snack bar experience at Fabrique St-George Winery. Ticket includes three seasonal snack plates and gratuity. Wine and additional drinks are available separately at the counter.
No walk-iin tickets, this event is advanced ticket holders only.
A ticketed standing bar experience at Fabrique St-George
Occasional Mondays.
Standing Bar is a ticket holders only seasonal snack event held at Fabrique St. George’s Buvette space.
Inspired by the slower side of standing food and drink culture in Japan and Europe, each edition features a guest chef from fine dining background serving thoughtful seasonal snacks alongside FSG’s natural wines in relaxed, low-key atmosphere.
After the event, guests are welcome to move into the seating area and continue enjoying the winery atmosphere at their own pace.
Time slots are limited. We recommend reserving your spot early as some seatings are beginning to fill.
Seating time : 5:00 / 6:15 / 7:30
Vegetarian option available. Please choose”‘veg”’ or “regular”on the time slot.
Location — Fabrique St. George, 7 East 7th Ave, Vancouver
Guest chef for July 6th — Jennifer Dore
Jenn Dore is currently working at St. Lawrence in Vancouver.
Prior to joining St. Lawrence, she spent several years as Sous Chef at Published on Main before continuing her culinary journey at Alouette in Copenhagen.
Early in her career, Jenn was recognized at Skills Canada Alberta, earning a gold medal in culinary competition along with a safety award.
For Standing Bar Vol. 2, Jenn will present a selection of seasonal snacks inspired by Pacific Northwest ingredients and European culinary traditions.
MENU : Veegetarian option available. Please choose”‘veg”’ or “regular”on the time slot.
1.Amuse Plate
Seasonal pickled vegetables, stuffed morel, grilled courgette
2.Potato Salad
Mustard, pickles, fresh herbs, alliums
3.Summer Tartine
Market vegetables, whipped ricotta (vegan option available), fresh bread
(Designed as individual portions for each guest)
Notes
• Standing-style event
• Individual portions, not designed for sharing
• Please inform us of dietary restrictions in advance
• All ticket sales are final
Curator & Director of the event : 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.”
Brandon, Vancouver
Looking for private dinner experience in your space? Click here
Standing snack bar experience at Fabrique St-George Winery. Ticket includes three seasonal snack plates and gratuity. Wine and additional drinks are available separately at the counter.
No walk-iin tickets, this event is advanced ticket holders only.
A ticketed standing bar experience at Fabrique St-George
Occasional Mondays.
Standing Bar is a ticket holders only seasonal snack event held at Fabrique St. George’s Buvette space.
Inspired by the slower side of standing food and drink culture in Japan and Europe, each edition features a guest chef from fine dining background serving thoughtful seasonal snacks alongside FSG’s natural wines in relaxed, low-key atmosphere.
After the event, guests are welcome to move into the seating area and continue enjoying the winery atmosphere at their own pace.
Time slots are limited. We recommend reserving your spot early as some seatings are beginning to fill.
Seating time : 5:00 / 6:15 / 7:30
Vegetarian option available. Please choose”‘veg”’ or “regular”on the time slot.
Location — Fabrique St. George, 7 East 7th Ave, Vancouver
Guest chef for July 6th — Jennifer Dore
Jenn Dore is currently working at St. Lawrence in Vancouver.
Prior to joining St. Lawrence, she spent several years as Sous Chef at Published on Main before continuing her culinary journey at Alouette in Copenhagen.
Early in her career, Jenn was recognized at Skills Canada Alberta, earning a gold medal in culinary competition along with a safety award.
For Standing Bar Vol. 2, Jenn will present a selection of seasonal snacks inspired by Pacific Northwest ingredients and European culinary traditions.
MENU : Veegetarian option available. Please choose”‘veg”’ or “regular”on the time slot.
1.Amuse Plate
Seasonal pickled vegetables, stuffed morel, grilled courgette
2.Potato Salad
Mustard, pickles, fresh herbs, alliums
3.Summer Tartine
Market vegetables, whipped ricotta (vegan option available), fresh bread
(Designed as individual portions for each guest)
Notes
• Standing-style event
• Individual portions, not designed for sharing
• Please inform us of dietary restrictions in advance
• All ticket sales are final
Curator & Director of the event : 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.”
Brandon, Vancouver
Looking for private dinner experience in your space? Click here
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