Every Wednesday – Veg Out with Emily Zimmerman
Chickpea and nori “tuna” salad, grilled summer veggies (fennel and zucchini) with balsamic reduction on local salad greens, homemade dill and scallion focaccia.
$12 (tax-in)
#vegan #GF
Pay What You Can after 7:30
Dessert: Red fruit sorbet (plums, rhubarb, and strawberries) with sweet balsamic syrup.
Fresh City Farms CSA box pickup 5-8pm
http://www.freshcityfarms.com/
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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.
