The Andrea Gail’s Cult Classics, Rewired

At The Gail, nothing hits the menu unless it delivers on experience. Their “Chicken” wonton dumplings are a standout, crispy, juicy, umami-packed and now entirely plant-based thanks to Maia Farms GROUNDS.

The Gail reimagined a comfort food classic without compromising on boldness, texture, or story. The result is a dish that’s indulgent and memorable, with an ingredient that’s as kind to the planet as it is crave-worthy on the plate. This is what the future of food tastes like: chef-driven, guest-approved, and rooted in something better.

Three restaurant partners at a local bar counter smiling proudly—creators behind plant-forward dishes using Maia Farms ingredients in community-rooted culinary spaces

Steamed dumpling filled with Maia FORM™ mushroom-based protein, served with bok choy and herbs for a plant-rich, umami-forward dish

Before Maia: The Challenge

When The Andrea Gail opened in East Vancouver, it wasn’t just another restaurant. It was a cinematic experience with late night eats, vintage horror energy, and a punk rock spirit on the plate. But even with the playful vibes, the team behind the menu took their food seriously.

The challenge? Reinvent a series of crowd pleasing dishes using plant based protein without compromising on richness, mouthfeel, or the unexpected layers of flavour that defined The Gail’s reputation. From juicy dumplings to spicy stir fries and cooling salads, every dish had to stand on its own and prove that meatless could still be unforgettable.

Enter Maia Farms: The Solution

Maia Farms stepped in with our GROUNDS, a versatile mycelium based protein grown with dramatically less land, water, and emissions than conventional meat. The Andrea Gail used Maia’s GROUNDS across three signature dishes, each showcasing the ingredient’s adaptability:

“Chicken” Wonton Dumplings: Crispy bottomed, juicy, and bold. Maia’s GROUNDS nailed the meaty bite without binders or fillers.

Thai Style “Beef” & Basil: Stir fried with chili and herbs, our protein held up to high heat and strong flavours with ease.

Cold Larb Salad: Light, zesty, and aromatic. Maia’s GROUNDS delivered clean flavour and a satisfying texture that soaked up every note of citrus, mint, and spice.

Key Results

Triple Format Integration
GROUNDS worked across dumplings, stir fries, and salads, demonstrating range and consistency under different prep styles.

Bold Flavour Without Compromise
The Gail’s team praised GROUNDS for delivering the savoury depth and meat like chew that plant based diners and meat eaters crave.

Cleaner Smarter Sourcing
Maia’s protein gave The Gail a sustainability story that aligned with their values. Vegan, low impact, and future forward.

Sold Out Staples
These dishes quickly became cult favourites, anchoring the menu and earning rave reviews for innovation and taste.

Asian-inspired rice bowl topped with sautéed vegetables and Maia Farms’ mycelium-based GROUNDS protein—delicious, plant-powered, and chef-approved

Why it matters

In a city known for pushing culinary boundaries, The Gail proves that plant-based doesn’t have to mean compromise. By reimagining traditional dishes with Maia Farms GROUNDS, they delivered on taste, texture, and storytelling, all while staying true to their values.

This collaboration shows that when chefs have the right tools, sustainability becomes an asset, not a limitation.

"We wanted a plant-based option that could go toe-to-toe with anything on our menu. Maia’s GROUNDS gave us that juicy, savoury hit we needed, without the baggage. It’s local, it’s legit, and our guests are obsessed."

Todd Graham, Owner, The Gail

Mycelium-Based Protein

Maia’s FRESH™ Mycelium is the result of years of dedicated R&D, using liquid-state biomass fermentation and a strategically selected strain. Unlike others in the space, Maia has intentionally taken a different approach, optimizing both strain selection and process innovation to deliver a fresh mycelial material that stands apart.

Mycelium vs. Soy

Traditional plant proteins such as soy are extracted directly from soybeans and often come with significant drawbacks. Soy can present allergen risks, fluctuating nutritional quality, and environmental concerns due to resource-intensive cultivation. In contrast, our mycelium-based protein is cultivated from the intricate network of edible fungi. This process naturally produces a complete protein containing all nine essential amino acids, along with abundant fiber, and minerals. The result is a nutrient-dense ingredient with a true umami flavor and meaty texture that elevates every culinary creation while sidestepping soy’s common pitfalls.

The Science 

Groundbreaking research meets centuries-old wisdom. At the heart of Maia Farms' innovation is our Fungal Intelligence Lab, where we harness cutting-edge biotechnology to optimize mycelium cultivation. By integrating AI and machine learning with fermentation science, we continuously refine our processes to enhance nutrition, texture, and scalability.

Why Maia FRESH™ Mycelium Wins

Our mycelium-based protein stands apart as a whole-food, naturally occurring ingredient that requires minimal processing. It offers a neutral taste profile and delivers superior nutritional and functional benefits without the allergenic risks of soy or the quality and safety challenges associated with mold-based fermentation. Food manufacturers seeking to overcome these common industry pain points can trust our mycelium-based protein as a superior, dependable foundation for innovative culinary creations.

Mushroom Mycelium vs. Mold-Derived Mycelium

Many competitors rely on mold-based fermentation to produce mycelium, a method that can lead to inconsistent flavor profiles and safety concerns. We instead use strains derived from food-grade mushrooms. This deliberate choice ensures a neutral, clean taste and strict quality control, making our product a reliable choice for robust soups, artisanal sauces, and innovative meat alternatives. Our mushroom mycelium integrates seamlessly into recipes, delivering consistent, high-quality protein without the off-flavors or variability often seen in mold-based fermentation.