Natural Wine & Snacks at a Winery - Vegan Edition - Standing Bar event

This series is a ticket holders only standing snack event at the Fabrique Saint George’s Buvette space occasional Mondays. After the event, guests are welcome to move to stay at a seating area, continue enjoying the winery atmosphere.

“Scenes like a flashback”

A ticketed guest chef series about curated chef’s seasonal snacks and natural wine at Fabrique St. George winery.

Inspired by the slower side of standing food and drink culture in Japan and Europe, each edition features different chef serving three-plate snack menu in fun, but low-key standing atmosphere alongside FSG’s natural wines.

All invited chefs come from fine dining backgrounds, using Standing Bar as a space to explore seasonal ideas and different ways of sharing food outside the traditional restaurant setting.

After the reserved standing session, guests are welcome to settle into FSG’s dining space and continue enjoying the winery atmosphere.

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.

Beets carpaccio : slow cooked beets cured with rose brine, blueberry capers, forest emulsion, hearb oi

Skewer : 1 dumpling skewer

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Important note:

This is a standing-style event .
Please inform us of any dietary restrictions in advance.
All ticket sales are final.

We are unable to accommodate severe food allergies, last-minute dietary changes, or major menu modifications for this event.

Please share any dietary information when booking — we cannot adjust the menu on the day of service.
Outside beverages are not permitted.Thank you for understanding. this ensures a smooth service and the best possible experience for all guests.

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

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Host or Publisher Tomoko Tahara