# Event Details - **Event Name**: Nathalee Paolinelli ceramics x Mæst Food Vegetables & Flowers Dinner - **Event Start and End Date**: Sat, 28 Mar, 2026 at 05:45 pm – Sat, 28 Mar, 2026 at 10:15 pm - **Event Description**: 6-course (12 elements) plant-based tasting menu, tax tips included. Each guest will take home a ceramic pieceAbout this EventMæst Food presents a seasonal dinner in collaboration with ceramic artist Nathalee Paolinelli, centered around foliages, early spring ingredients specially blossoms, and the meeting of food and objects.On March 28 at Modus Coffee, Nathalee Paolinelli will install her ceramic flower bases across the counter space, accompanied by seasonal floral arrangements that transform the café into a temporary spring-yenvironment. Guests will experience the evening within this installation, where ceramics, flowers, and cuisine exist in dialogue.We will serve 6 courses, 12 elements plant-based tasting menu inspired by the seasonal transition into spring, featuring wild / local edible blossoms, early shoots, and preserved elements carried over from winter, interpreted by Equinox of Sekki calender, through a Nordic–Japanese perspective.The event continues Mæst Food’s exploration of dining as a spatial and collaborative experience, bringing together craft, design, and seasonal cooking.Event DetailsMarch 28, 2026Modus Coffee — Mount Pleasant, 112 West Broadway, Vancouver5:45 pm / 8:15 pm (2 hours)Very limited seating since take home gifts are hand-crafted by Nathalee.6 course(12 elements) dinner($100 value), take home ceramic gift(over $60 value), 18% Gratuity and tax are including the ticket price.Drinks are available (BC natural wine / house made non archol drinks) to order at the table as a cash bar(we take credit card payments). *We require at least one drink order per guests.We kindly ask that you do not bring your own drinks.Additionally, we regret that we cannot serve individuals with severe allergies and we request lettingus know if you have allergy when submit your order since we can’t control it on the day.Menu : We will change some items by seasonal availability.4 snacks in a box : TBALocal Hazelnuts ricotta, green strawberries, morels, flowering currant gel, wild sprouts, Seed crackersJapanese milk bread & smoky butterMain : coffee shoyu tare celeriac, Grated fresh BC truffle, fermented medlar miso savoy cabbage, local bean umami paste, hint of rosePalette changer : spruce foam, fruit compote, magnolia, black currant leaf oilDessert : sunchoke chocolate semifreddo, tuille cookie,quince paste, arare crispsPetit four : violet candy, chocolateChef | Food culture Researcher | Founder of Mæst FoodTomoko Tahara is a Vancouver-based chef with over a decade of experience in ethical, plant-based cooking. Her culinary work centers 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.Nathalee PaolinelliNathalee is a Vancouver-based ceramic artist known for her sculptural vessels that sit between natural form and contemporary design. Raised in Prince Rupert, British Columbia, her work reflects a close relationship with coastal environments and an intuitive sensitivity to material, shaped by both Italian and Indigenous heritage.Her practice enchanted with non- perfection yet perfection. Working directly with clay, Paolinelli allows movement, texture, and chance to guide each piece, resulting in organic forms that feel simultaneously delicate and grounded. The surfaces and silhouettes often recall marine and botanical life, creating objects that function as both vessels and sculptural presences.Produced in small batches, her ceramics emphasize individuality and tactility, encouraging a slower engagement with everyday objects. Her work is featured in design-focused spaces such as Inform and Obakki, Œuvres (Marseille ) as well as worked with fine dining restaurants internationally such as Ernst, Baan Lao Stevestone. https://cdn-az.allevents.in/events6/banners/22a2b8b0-197a-11f1-bc88-dd98c03efcf8-rimg-w555-h740-dcbeaca4-gmir.jpg https://cdn-az.allevents.in/events4/banners/22dc8d60-197a-11f1-bc88-dd98c03efcf8-rimg-w555-h740-dc9497a3-gmir.jpg https://cdn-az.allevents.in/events2/banners/23118010-197a-11f1-9467-2923091d78de-rimg-w555-h740-dcb9b9ae-gmir.jpg - **Event URL**: https://allevents.in/vancouver/nathalee-paolinelli-ceramics-x-mæst-food-vegetables-and-flowers-dinner/100001984357121568 - **Event Categories**: food-drinks, workshops, art, meetups - **Interested Audience**: - total_interested_count: 1 ## Ticket Details - **Ticket URL**: https://consumer.pxf.io/c/1339408/3151484/39691?partnerpropertyid=1191892&MediaPartnerPropertyId=1191892&svlink=14105511&level=1&u=https%3A%2F%2Fwww.eventbrite.com%2Fe%2Fnathalee-paolinelli-ceramics-x-mst-food-vegetables-flowers-dinner-tickets-1984357121568 - **Ticket Price Range**: min: 166.76, max: 166.76, currency: CAD ## Event venue details - **city**: Vancouver - **state**: BC - **country**: Canada - **location**: Coffee Roastery Modus - **lat**: 49.2629228 - **long**: -123.1072617 - **full address**: Coffee Roastery Modus, 112 West Broadway, Vancouver, Canada ## Event Organizer details - **affiliate_id**: 10 - **organizer**: Tomoko Tahara (https://allevents.in/org/tomoko-tahara/18176285) ## Event gallery - **Alt text**: banner - **Image URL**: https://cdn-az.allevents.in/events6/banners/bfd33d959588ed6104e03bde3968d4e176c09f15f740f7c65a3a135664938981-rimg-w1200-h1600-dcb9baae-gmir.jpg?v=1772814825 - **Alt text**: thumbnail - **Image URL**: https://cdn-az.allevents.in/events6/banners/25f75645cbc3b73170c867c6918bda2c076462c0fab495498f24b08a54cd6230-rimg-w400-h400-dcc3c3ba-gmir.jpg?v=1772814824 ## FAQs - **Q**: When is the event happening? - **A:** Sat, 28 Mar, 2026 at 05:45 pm - **Q**: Where is the event happening? - **A:** Coffee Roastery Modus, 112 West Broadway, Vancouver, Canada - **Q**: What is the ticket price? - **A:** starting from 166.76 up to 166.76 CAD - **Q**: Who is organizing the event? - **A:** Tomoko Tahara - **Q**: What type of event is this? - **A:** food-drinks, workshops, art, meetups - **Q**: Where can I find ticket details about Nathalee Paolinelli ceramics x Mæst Food Vegetables & Flowers Dinner ? - **A:** You can find ticket details about this event on AllEvents. ## Structured Data (JSON-LD) ```json [ { "@context": "https://schema.org", "@type": "Event", "name": "Nathalee Paolinelli ceramics x Mæst Food Vegetables & Flowers Dinner", "image": "https://cdn-az.allevents.in/events6/banners/bfd33d959588ed6104e03bde3968d4e176c09f15f740f7c65a3a135664938981-rimg-w1200-h1600-dcb9baae-gmir.jpg?v=1772814825", "startDate": "2026-03-28", "endDate": "2026-03-28", "url": "https://allevents.in/vancouver/nathalee-paolinelli-ceramics-x-mæst-food-vegetables-and-flowers-dinner/100001984357121568", "location": { "@type": "Place", "name": "Coffee Roastery Modus", "address": { "@type": "PostalAddress", "streetAddress": "112 West Broadway", "postalCode": "V5Y 1P1", "addressLocality": "Vancouver", "addressRegion": "BC", "addressCountry": "CA" }, "geo": { "@type": "GeoCoordinates", "latitude": "49.2629228", "longitude": "-123.1072617" } }, "eventAttendanceMode": "https://schema.org/OfflineEventAttendanceMode", "description": "6-course (12 elements) plant-based tasting menu, tax tips included. 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Using ingredients from forests and farms with unique techniques, creating cool plating, I found vegetarian or vegan cooking to be sort of romantic.I am fascinated by foraging since I started working with them, one of foragers(I want to call her \"wild crafter\") for the Acorn, Camille Franjack (The museum eats) is my foraging teacher when I go to the forests.Back to talk about restaurants, another inspiring restaurant is Cacao, where worked under chef Jefferson Alvarez, day to day, I had full of curiosity \"what is next\" at work - using ingredients of which I haven't seen or heard in other restaurants, molecular cuisine techniques..everyday was fun, the days went so fast.The name #cookhatter is originally from a hush tag on my instagram account, still I am using it so check it out.You can see my current activity and plates.My cooking is mostly Japanese shojin (monk food) inspired with a western twist, respect to the seasonal ingredients.On the other hand, my baked goods are inspired by rustic, good ways of old fashioned western style baking with unique modern twists.\r\nCheck it out my website: cookhatter " } ] } ] ```