October 2015
DROP-IN DINNER: Vegan Quiche Two Ways by Emily Zimmerman
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. $12 +HST 1/2 price after 7:30 Dessert: St. Agnes pudding - Valencia orange panna cotta with grapes and pomegranate. $4 #vegan #GF Fresh City Farms CSA box pickup 5-8pm ----- Emily Zimmerman is the lady behind Pear and Pepper - a freelance chef cooking deluxe, delicious…
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