Every Wednesday – Veg Out with Emily Zimmerman
Traditionally, ‘red’ flannel hash is an all-day breakfast recipe made with bacon and eggs. Emily’s ‘blue’ flannel hash version is made with blue potatoes and black kale served alongside veggie sausage patties. Each plate comes with a green salad made up of shredded apple, toasted pepitas (pumpkin seeds), and a creamy miso dressing.
Winter Berry Pie
Pay What You Can after 7:30
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.