New chef series exploring relaxed side of gastronomy through seasonal snacks, rotating guest chefs, and wine-focused evenings at Fabrique St. George.
Each edition features a three-plate standing snack experience created by chefs with fine dining backgrounds, paired with FSG’s natural wines.
After the reserved standing session, guests are welcome to settle into FSG’s dining space and continue enjoying the winery atmosphere at their own pace.
The first Featuring chef is Tomoko Tahara (Mæst Food)
Date :, June 8
Time :
5 pm / 6:15 pm / 7:30 pm/ 8:45 pm
Location :
7 East 7th Fabrique St. George
Vancouver, BC
Ticket :Please read carefully:
Includes 3 plates of snacks and gratuity. The snack menu is designed as individual portions for each guest and is not intended for sharing.
Wine and additional drinks are available at the counter.
The opening night introduces Tomoko Tahara, the chef and creative director behind Mæst Food.
Her work explores botanical gastronomy through Nordic–Japanese approach to seasonal vegetables, fermentation, preservation, and foraged ingredients.
Tomoko previously worked at Published on Main and AnnaLena, and also spent time at Inua, Noma’s former sister restaurant in Tokyo, where she was influenced by research-driven contemporary cuisine.
Unlike her usual secret dinner, she will create casual but thoughtful plant-based snacks for this event.
Finger food set : each one of Tempura Sesame leaf crackers, seasonal tartelette, pickles
Mini-Beets carpaccio : slow cooked beets cured with rose brine, blueberry capers, forest emulsion, hearb oi
Skewer : 1 dumpling skewer
Notes
This is a standing-style event .
Please inform us of any dietary restrictions in advance.
All ticket sales are final.
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.
“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
Looking for private dinner experience in your space? Click here
New chef series exploring relaxed side of gastronomy through seasonal snacks, rotating guest chefs, and wine-focused evenings at Fabrique St. George.
Each edition features a three-plate standing snack experience created by chefs with fine dining backgrounds, paired with FSG’s natural wines.
After the reserved standing session, guests are welcome to settle into FSG’s dining space and continue enjoying the winery atmosphere at their own pace.
The first Featuring chef is Tomoko Tahara (Mæst Food)
Date :, June 8
Time :
5 pm / 6:15 pm / 7:30 pm/ 8:45 pm
Location :
7 East 7th Fabrique St. George
Vancouver, BC
Ticket :Please read carefully:
Includes 3 plates of snacks and gratuity. The snack menu is designed as individual portions for each guest and is not intended for sharing.
Wine and additional drinks are available at the counter.
The opening night introduces Tomoko Tahara, the chef and creative director behind Mæst Food.
Her work explores botanical gastronomy through Nordic–Japanese approach to seasonal vegetables, fermentation, preservation, and foraged ingredients.
Tomoko previously worked at Published on Main and AnnaLena, and also spent time at Inua, Noma’s former sister restaurant in Tokyo, where she was influenced by research-driven contemporary cuisine.
Unlike her usual secret dinner, she will create casual but thoughtful plant-based snacks for this event.
Finger food set : each one of Tempura Sesame leaf crackers, seasonal tartelette, pickles
Mini-Beets carpaccio : slow cooked beets cured with rose brine, blueberry capers, forest emulsion, hearb oi
Skewer : 1 dumpling skewer
Notes
This is a standing-style event .
Please inform us of any dietary restrictions in advance.
All ticket sales are final.
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.
“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
Looking for private dinner experience in your space? Click here
