Just ’cause it’s November doesn’t mean you can’t enjoy the taste of BBQ! Emily grills up chewy slabs of fresh, locally-made tofu in a zingy homemade BBQ sauce, and serves it up on a fresh baked bun with a caramelized onion jus, some sweet miso-carrot coleslaw and smoky braised collards for a Southern kick.
(Vegan, GF options)
Pay What You Can after 7:30
Fresh City Farms CSA box pickup 5-8pm
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food like whoah. She can be found at The Depanneur on Thursday evenings, and hosting the Rusholme Park Supper Club every month or so.