The Po’ Boy is the classic Southern submarine sandwich: crispy, corn-meal battered seafood — in our case tasty “crab” cakes using okara (a nutritious by-product of tofu making), lobster mushrooms and umami-packed seaweed — on a soft dinner roll with lettuce, pickles & spicy mayo. Served with a colourful beet, carrot & cabbage coleslaw.
Also, check out the Kawartha CSA organic vegetable market in The Dep garden 4:30-7:30 every Thursday
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.