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Three Fresh, Sustainable Popups To Check Out This Week

From farm-to-table vegan to modern Japanese fare

Kat Rembacki

Kat Rembacki

Storyteller at Core Detroit
Dance party crasher; wordsmith; downtowner;Disney geek; whipped cream junkie; die-hard Tigers fan. Join me on on my epic quest for the perfect turkey reuben.
Kat Rembacki

The fall harvest season feels like the perfect time of year to be enjoying the bounty of delish produce that’s locally available in southeast Michigan. Three popups this week are showcasing fresh, sustainable ingredients – many of them sourced from right here in the city. From farm-to-table vegan to modern Japanese fare, here are three popup meals we’ll be eating this week.

Photo by Dr. Sushi via Facebook.

Photo by Dr. Sushi via Facebook.

Tuesday, Sept. 27

Tonight, Dr. Sushi returns to St. Cece’s from 6-9 p.m. serving up sustainable sushi and Japanese fare. Chef Nick George and his team toil endlessly to investigate, test, and perfect imaginative recipes that make for some of the most fun – not to mention delicious – meals we’ve ever had.

The menu changes based on what’s seasonally available and fresh, but expect to see some sushi on the menu along with okonomiyaki (“oh-co-no-mi-yah-kee”, emphasis on the “oh”) which is a sort of savory Japanese veggie pancake. From there, who knows! You might be scarfing down noodles, salad, barbecue or sweets. Whatever the menu, you can count on it to be tasty.

Chickpea shawarma by ElectricPlate. Photo by Nurah Stanley.

Chickpea shawarma by ElectricPlate. Photo by Nurah Stanley.

Saturday, Oct. 1

ElectricPlate is a new vegan popup hosted by The D’Les Collective, a center for visual, literary, music and performing arts. Nurah Stanley, D’Les’ curator, will prepare a vegan, garden-to-table selection of yummy sandwiches inspired by West African recipes. Choose from pulled BBQ jack, chickpeas shawarma, a Hot Press Pesto, mushroom french dip, and Electric Quin burger.

Seatings are available from 1 p.m. to 11 p.m. this Saturday, Oct. 1, but reservations are encouraged. The Pathe Jessi trio, an afro-jazz group, will perform live starting at 8 p.m.

The D’Les Collective is located on Mack Avenue at Somerset on Detroit’s east side. Call 313-264-1475 for reservations.

Roasted veggies featuring brussel sprouts and turkey bacon. Photo by Chef Maxcel Hardy.

Roasted veggies featuring brussel sprouts and turkey bacon. Photo by Chef Maxcel Hardy.

Sunday, Oct. 2

Hamtramck’s (revolver) is hosting their second Detroit Grown & Made dinner this Sunday, Oct. 2. They’ve invited Chef Maxcel Hardy to run the show. Max has competed on Chopped, co-authored Cooking With Amar’e (a collaboration with New York Knicks power forward Amar’e Stoudemire), and cooked for music artists, professional athletes and heads of state. Sunday’s dinner will be hosted by the Plum Street Market Garden at MGM Detroit, and Max’s menu highlights fresh ingredients directly from the farm.

You’ll have an opportunity to tour the farm and learn more about Detroit’s urban agricultural scene before savoring a refreshing watermelon salad, followed by a family-style feast of local sole, butter-poached scallops, herb-crusted chicken and grilled veggies (from the garden, of course) with a garlic & herb aioli. End the meal with butter cake and fig chutney.

Tickets to the Detroit Grown & Made dinner cost $65 per person and are available online.

 

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