Root to Rise is a 100% plant-based, plant-forward food biz created for people who love great food and honor the synchronicity between soil, farmer, plant, and body-recognizing that when food is mindfully created, with the health of all involved, it's better for us all. Our mission is to create food in ways that are inclusive, intentional, and sustainable.
Founded in 2016 with immersive 12-course pop-up dinners and catering, Root to Rise quickly expanded into mainstream markets and large-scale festivals. The response was undeniable, setting a new standard for plant-based cuisine.
In 2020, we launched the Plant-Based Pop-Up Market to increase access to nourishing food in underserved communities. During the COVID-19 lockdowns and the George Floyd protests, we provided free, home-delivered meal prep to support our community when it mattered most.
From 2023–2025, Root to Rise operated a plant-based, alcohol-free restaurant recognized by Eater as “Best New Bar of the Year.” Visionary, owner and chef Heather Marie has been recipe developing since she was a little tot and earned multiple local and national recipe awards.
Today, Root to Rise offers catering, private chef experiences, pop-ups, and community-centered projects—rooted in the belief that health is wealth. Every dish is made from scratch using high-quality, mostly organic plant ingredients, with care for the planet and all its inhabitants in mind.
Guided by a minimalist, thoughtful approach, we create food that is nourishing, intentional, and unique. We exist to raise the bar for plant-based cuisine.
Your branches can only RISE if your ROOTs go deep! Have a deep impact, a deeper meaning and a strong connection to all those around you!
Root to Rise. 🌱
"There's something wild and enthralling about her (Chef Heather Marie) vegan food menu, which is built on nuts, grains, vegetables, and foraged mushrooms and augmented by masterful dupes of nacho cheese (cashews), fried chicken (maitakes), and chocolate mousse (avocado). Plus, she's the only local chef throwing down a whole Lion's Mane mushroom steak, big as a ribeye and marinated in a tangy beet brine." 2024 Justine Jones of Eater Magazine from our award;
"BEST NEW BAR OF THE YEAR"
"Most of my experiences with vegan restaurants have been ... well, "less than stellar." I mean, how many cauliflower wings can a person eat? So yesterday when my sis Maggie Lorenz invited myself, Samuel Thayer, and Myrica Gale Price out to dinner, I didn't have the highest expectations. Y'all, l am so excited to say that we were BLOWN AWAY! Everything was so fresh and delicious...And absolutely gorgeous! Many of the plants came directly from Heather's backyard, garden and right to our plates. This wasn't your standard vegan fair. This is a botanist forager gardener gatherer's most heavenly DREAM. Imagine the flavor explosion when Heather brought out the first course - a fresh shiso leaf topped with smoked coral mushroom in a cherry glaze, topped with pea-sized tomatoes, cucamelon, fresh herbs, and the most delicate bit of grated horseradish. UN-FREAKING-BELIEVABLE. I had the mushroom shawarma, which was perfectly balanced in flavor and texture (and just look at those colors!) Oh ... and I have to admit that the sound of a "mac n cheese eggroll" at a vegan restaurant didn't pique my interest, but the creamy cashew cheese sauce and perfectly cooked pasta, all wrapped up in a crispy shell... well, I'm craving them again! SO amazing! Everyone had a fancy beverage (all alcohol free but infused with herbs like lemon balm, marigold, gentian, beebalm and a hundred more!), and I was so tickled that Myrica Gale got to have some of her namesake plant friend in the form of a beautiful tea!" 2023 Linda Black Elk and YES we are on her Zombie Apocalypse Team!
"This Roasted Pumpkin Horchata CHANGED MY LIFE" 2023 Black Forager Alexis Nicole
"A unique pop-up market that originated during the pandemic, brings together some of the metros BEST MAKERS and BAKERS" 2022 Fox 9 KMSP
"They were so fucking good, so worth it! Such an interesting take on a piece of chicken. Just like the bone, and then it had every element of a drumstick, the nice crispy outside, the sugar cane bone and then when you bite into it the soft dark meat texture." 2020 Jade from Big Psych on our award winning Jackfruit Wingz (pictured above)
"Although Root to Rise doesn’t have a brick & mortar, or even a food truck, their food is effing DELICIOUS. And all vegan! It actually blows my mind how they make their food so scrumptious. Catch them at a pop up near you, you won’t be let down! They always have new and improved menu items." 2018 ~ Kristen DeHaven, local vegan food blogger
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