Every Wednesday – Veg Out with Emily Zimmerman
The thick ribbons of Tagliatelle are a wonderful complement to fall flavours and rich sauces. Emily’s features white wine with roasted delicata squash, almonds, and red kale, served alongside a sweet and spicy fall salad of micro greens, sprouts, watermelon radishes and pomegranate seeds.
#vegan #GF avail
Pay What You Can after 7:30
Dessert: Coconut Cream Pie $4
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.