Wednesdays: Veg Out with Emily Zimmerman
This menus looks to the American South for inspiration, with “chicken-fried” tofu steaks (in a rice-corn batter) with white (miso) gravy, served with scalloped potatoes with mushrooms & celery root, and southern-style braised greens with kale, dandelion & spinach.
$12 (tax-in)
(vegan & gluten free)
Dessert will be Peanut Butter Cup Pie – chocolate short crust and PB mousse.
$4
As always, fresh Afoodgypsy soup ($4) and organic green side salads ($3) are also available.
Pay What You Can after 7:30
Fresh City Farms CSA box pickup 5-8pm
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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 every Wednesday evening, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.
