Just finished my event last Monday.
It was 3rd edition, my event called "Far East" (#fareastyvr) and the theme was " Roots and culture", I used lots of roots vegetables and culturing(fermented) methods for the menu.
This event's base theme is Japanese Monk food - They forage, farm, culture food. Respect to the season, appreciate the nature. Inspired by those monk food method and theory.
The largest part of collecting ingredients and getting menu ideas are foraging. Forest inspires me a lot.
What is interesting about foraging(wild crafting) is "discovery".
Forest isn't like wholefoods , you CAN'T find whatever you want. Because some of plants are very seasonal and only short time, as well as we never can expect they will be the same spot every year. However instead of what you couldn't find exact ingredients, you can discover new ingredients and ideas.
I always ask Museum eats( Camille Flanjak, the lady on the photo) when I had questions for the wild ingredients. This time is second time to get foraging together with her for Far East. I constantly join her workshops personally. Good things about foraging besides picking plants are being in nature, feel, think about ecology, remember childhood memories.
She teaches guests not only what kind of plants are edible, also telling us story of lands, ecology, science of plants, and more.
Over all. The event was successful. Thank you for everyone helped at this event, of course my guests, and special thank you for Tempea foods. Thank you for providing tasty tempeh.
Check it out #cookhatter 's facebook page and instagram as well.
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub