Seed to Plate Winter Pop-up Dinner

A limited-seating dinner series spotlighting seasonal produce by Chef Kori Kanayama of Purslane Commons and Josh Palmer of Upstart Bakery!

Five courses. Plant-based. Each dish highlights one regional small farm and its products.

Reservations are open for the first edition of Seed to Plate, a collaborative, limited-seating monthly dinner series by Chef Kori Kanayama of Purslane Commons and Josh Palmer of Upstart Bakery.

For $99 per guest, enjoy a five-course, plant-based, small-plates menu featuring unique and unexpected riffs on seasonal ingredients from some of our region’s exceptional small farms.

Sample menu (subject to change):

• First Course: Upstart Bakery garlic baguette (regular or gluten-friendly) topped with cashew ricotta, radish green and herb oil, a side of radish salad
• Second Course: Fried golden oyster mushrooms and yuba (tofu skin) in broth
• Third Course: Roasted and mashed root vegetable "Wellington" in handmade puff pastry with shallot-white wine sauce (the gluten-friendly option omits puff pastry)
• Fourth Course: Creamy Kabocha (Japanese winter squash) soup with toasted seeds and chili
• Fifth Course: Hazelnut semifreddo layered with toasted nut caramel, side of dark chocolate ganache

Price includes sparkling water and your choice of coffee or tea. Add a take-home cookie box (matcha shortbread and Michigan cherry chocolate cookies, not gluten-free) for $15.

A gluten-friendly option is available. Please specify when making your reservation.

Unfortunately, we are unable to accommodate more specific allergies.

As seating will be at 4- and 6-party tables or counters, you may be joined by another party.

Josh and Kori are thrilled to share our passion for authentic seasonal food with an audience that is also invested in community and supporting local growers. Reserve on Eventbrite here or contact Josh/Kori at (216) 772-6706/(909) 363-5430.‬