Every Wednesday – Veg Out with Emily Zimmerman
Firm grilled tofu steaks marinated in a savoury-sweet Japanese Teriyaki glaze, with sea asparagus onigiri (sea asparagus is a deliciously salty wild foraged seaweed found on Canada’s coasts; onigiri is a popular Japanese ‘rice ball’ snack made with sushi rice and different seasonings or fillings). Served with a beet, grilled zucchini and spinach salad with ginger and miso dressing.
Pay What You Can after 7:30
Dessert: Mulberry ripple ice cream with rhubarb compote $4
Made with mulberries harvested right in our neighbourhood!
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.