# Event Details - **Event Name**: Standing Snack Bar event at a winery's buvette -Vegan edition by Mæst Food - **Event Start and End Date**: Mon, 08 Jun, 2026 at 10:00 am – Mon, 08 Jun, 2026 at 12:00 pm - **Event Description**: Wine culture × chef snacks :Low-key standing event of seasonal plant-based snacks and natural wine at Fabrique St. George’s Buvette space.About this EventTicket includes three seasonal snack plates and gratuity. Wine and additional drinks are available separately at the counter.No walk-in tickets, advanced ticket holder only 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 8Highly reccomend to reserve your spot early. The time slots started filling up.Time :5 pm / 6:15 pm (2tickets left)/ 7:30 pm/ 8:45 pmLocation :7 East 7th Fabrique St. GeorgeVancouver, BCTicket :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.Guest chef :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.Menu : The snack menu is designed as individual portions for each guest and is not intended for sharing.The snack menu is designed as individual portions for each guest and is not intended for sharing.The ticket is designed for one portion-Snack plate 1:1 piece each ofSeed bread canapeWith cultured pumpkinseed ricotta,mushroom green onion XO, pickled garlic scapes&pickled walnuts truffle oilCrispy tempura leafMiso glazed oyster mushroom Scallop canape, green emulsion-Snack plate 2:Beets carpaccio-Snack plate 3:1 Skewer & fudge sauceAddon:Dessert : separate : $12(Can be share)Summer garden parfaitPumpkinseed green crumbRhubarb strawberry jellySummer berriesAlmond pannnacotta*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.Tomoko TaharaChef | Art director | Founder of Mæst FoodTomoko 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 https://cdn-az.allevents.in/events6/banners/78027510-6016-11f1-b16f-0f9f4695b0c4-rimg-w555-h740-dcc7d4d9-gmir.jpg https://cdn-az.allevents.in/events4/banners/78359300-6016-11f1-b16f-0f9f4695b0c4-rimg-w592-h740-dc0f0f10-gmir.jpg https://cdn-az.allevents.in/events9/banners/78758230-6016-11f1-af60-057f3fab9e06-rimg-w555-h740-dcc5c7d1-gmir.jpg https://cdn-az.allevents.in/events7/banners/78ad8220-6016-11f1-af60-057f3fab9e06-rimg-w555-h740-dc030101-gmir.jpg https://cdn-az.allevents.in/events5/banners/78e003d0-6016-11f1-9bc0-87a19507195b-rimg-w555-h740-dcc1aba5-gmir.jpg https://cdn-az.allevents.in/events5/banners/7918ee20-6016-11f1-b16f-0f9f4695b0c4-rimg-w555-h740-dcd1d5de-gmir.jpg - **Event URL**: https://allevents.in/vancouver/standing-snack-bar-event-at-a-winerys-buvette-vegan-edition-by-mæst-food/100001990340332513 - **Event Categories**: food-drinks, workshops, art - **Interested Audience**: - total_interested_count: 0 - **Event Highlights**: - Duration: 2 hours - Location: La Fabrique St-George Winery - Languages: English ## Ticket Details - **Ticket Price Range**: min: 61.13, max: 61.13, currency: CAD ## Event venue details - **city**: Vancouver - **state**: BC - **country**: Canada - **location**: La Fabrique St-George Winery - **lat**: 49.2648344 - **long**: -123.1045502 - **full address**: La Fabrique St-George Winery, 7 East 7th Avenue, Vancouver, Canada ## Event gallery - **Alt text**: Standing Snack Bar event at a winery's buvette -Vegan edition by Mæst Food - **Image URL**: https://cdn-az.allevents.in/events1/banners/e0ea46ab65aa36b71b99627e4a2adb5032666ba46329ba1acbfd7bd8e0fa3e38-rimg-w1200-h1200-dce2dccd-gmir.jpg?v=1779884825 ## FAQs - **Q**: When and where is Standing Snack Bar event at a winery's buvette -Vegan edition by Mæst Food being held? - **A:** Standing Snack Bar event at a winery's buvette -Vegan edition by Mæst Food takes place on Mon, 08 Jun, 2026 at 10:00 am to Mon, 08 Jun, 2026 at 12:00 pm at La Fabrique St-George Winery, 7 East 7th Avenue, Vancouver, Canada. - **Q**: Who is organizing Standing Snack Bar event at a winery's buvette -Vegan edition by Mæst Food? - **A:** Standing Snack Bar event at a winery's buvette -Vegan edition by Mæst Food is organized by Tomoko Tahara. - **Q**: Who is this event for? Is it right for me? - **A:** Standing Snack Bar event at a winery's buvette -Vegan edition by Mæst Food is ideal for foodies, craft beverage enthusiasts, and festival fans looking for the best local flavors and experiences. Whether you're a first-time attendee or a longtime enthusiast in Vancouver, this event is thoughtfully curated to deliver a standout experience worth every moment. If Standing Snack Bar event at a winery's buvette -Vegan edition by Mæst Food sounds like your kind of event, don't wait - spots fill up fast. ## Structured Data (JSON-LD) ```json [ { "@context": "https://schema.org", "@type": "Event", "name": "Standing Snack Bar event at a winery's buvette -Vegan edition by Mæst Food", "image": "https://cdn-az.allevents.in/events1/banners/e0ea46ab65aa36b71b99627e4a2adb5032666ba46329ba1acbfd7bd8e0fa3e38-rimg-w1200-h1200-dce2dccd-gmir.jpg?v=1779884825", "startDate": "2026-06-08", "endDate": "2026-06-08", "url": "https://allevents.in/vancouver/standing-snack-bar-event-at-a-winerys-buvette-vegan-edition-by-mæst-food/100001990340332513", "location": { "@type": "Place", "name": "La Fabrique St-George Winery", "address": { "@type": "PostalAddress", "streetAddress": "7 East 7th Avenue", "postalCode": "V5T 1M4", "addressLocality": "Vancouver", "addressRegion": "BC", "addressCountry": "CA" }, "geo": { "@type": "GeoCoordinates", "latitude": "49.2648344", "longitude": "-123.1045502" } }, "eventAttendanceMode": "https://schema.org/OfflineEventAttendanceMode", "description": "Wine culture × chef snacks :Low-key standing event of seasonal plant-based snacks and natural wine at Fabrique St. George’s Buvette space.", "offers": [ { "@type": "AggregateOffer", "availability": "https://schema.org/InStock", "priceCurrency": "CAD", "availabilityStarts": "2026-09-06", "availabilityEnds": "2026-06-08", "validFrom": "2026-09-06", "lowPrice": "61.13", "highPrice": "61.13", "price": "61.13", "url": "https://allevents.in/vancouver/standing-snack-bar-event-at-a-winerys-buvette-vegan-edition-by-mæst-food/100001990340332513" }, { "@type": "Offer", "availability": "https://schema.org/InStock", "priceCurrency": "CAD", "availabilityStarts": "2026-09-06", "availabilityEnds": "", "validFrom": "2026-09-06", "url": "https://allevents.in/vancouver/standing-snack-bar-event-at-a-winerys-buvette-vegan-edition-by-mæst-food/100001990340332513", "price": "61.13", "name": "5pm Standing" }, { "@type": "Offer", "availability": "https://schema.org/InStock", "priceCurrency": "CAD", "availabilityStarts": "2026-09-06", "availabilityEnds": "", "validFrom": "2026-09-06", "url": "https://allevents.in/vancouver/standing-snack-bar-event-at-a-winerys-buvette-vegan-edition-by-mæst-food/100001990340332513", "price": "61.13", "name": "6:15 pm Standing" }, { "@type": "Offer", "availability": "https://schema.org/InStock", "priceCurrency": "CAD", "availabilityStarts": "2026-09-06", "availabilityEnds": "", "validFrom": "2026-09-06", "url": "https://allevents.in/vancouver/standing-snack-bar-event-at-a-winerys-buvette-vegan-edition-by-mæst-food/100001990340332513", "price": "61.13", "name": "7:30 pm Standing" }, { "@type": "Offer", "availability": "https://schema.org/InStock", "priceCurrency": "CAD", "availabilityStarts": "2026-09-06", "availabilityEnds": "", "validFrom": "2026-09-06", "url": "https://allevents.in/vancouver/standing-snack-bar-event-at-a-winerys-buvette-vegan-edition-by-mæst-food/100001990340332513", "price": "61.13", "name": "8:45 pm Standing" } ], "organizer": [ { "@type": "Organization", "name": "Tomoko Tahara", "url": "https://allevents.in/org/tomoko-tahara/18176285", "description": "I have been cooking since 1998 when I was in Japan, if my memory is correct.​After I moved here in Vancouver in 2004, including a few years break, I worked under wonderful chefs at several restaurants in town.Earlier time when I just started working in Western kitchen at Pizzeria farina as well as Pourhouse restaurant, I learned about important basic cooking skills and knowledges under chef JC Poirier. After years, I started working at The Acorn restaurant , which gave me a lot of inspiration.Chef Brian Luptack and chef Rob Clark, changed my view of vegetarian and vegan cooking. 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 " } ] } ] ```