Every Wednesday – Veg Out with Emily Zimmerman
Rich yet light tofu quiche with either leeks, potatoes, and sage, or mushrooms, kale and garlic, in GF pastry, with braised red cabbage on the side.
1/2 price after 7:30
Dessert: St. Agnes pudding – Valencia orange panna cotta with grapes and pomegranate.
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.