Every Wednesday – Veg Out with Emily Zimmerman
Savoury “sausage” patties made with lentils and okara (a natural by-product of organic tofu making), with golden squash and buckwheat dumplings, served with a side of braised local greens brassica mix and tangy sorrel.
Pay What You Can after 7:30
Dessert: Wild blueberry cake $4
add coconut-vanilla ice cream for dessert +$2
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 every Wednesday evening, and hosting the occasional Rusholme Park Supper Club or vegan Workshop.