Every Wednesday – Veg Out with Emily Zimmerman
Baked okara “chicken” cutlets with homemade biscuits & miso gravy, rainbow hash with purple fingerling potatoes, green peas, yellow summer squash, and red onion.
$12 (tax-in)
#vegan #GF
Pay What You Can after 7:30
Dessert: Red and black raspberry pie $4
Add homemade lemon custard ice cream +$2
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.
