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 local Chefs 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 hard-working farms.

Sample menu (subject to change):

• First Course: Smoked sunflower seed cream on freshly baked crostini with a side of radish salad
• Second Course: Lightly fried golden oyster mushrooms and yuba (tofu skin)
• Third Course: Celery root roasted in cream sauce, baked in handmade puff pastry with spinach and mushroom duxelle (gluten-free option will omit puff pastry)
• Fourth Course: Cream of Kabocha (Japanese winter squash) soup
• Fifth Course: Apple hazelnut semifreddo layered with caramel apples and toasted nuts, white chocolate drizzle, and poached apple

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.‬