The Dep’s resident vegan maven Emily Zimmerman makes a diabolically delicious roast seitan brisket that comes to the table with all the pomp and flourish of a festive holiday dinner. Join her for a plant-based celebration of the autumn harvest and the warm embrace of the return to soul-soothing comfort foods.
Sweet Corn & Carrot Bisque
with caramelized apples and onions, toasted pumpkin seeds, and sage chiffonade
Fennel, Orange & Daikon Salad
with preserved lemon aioli
Roast Seitan & Beet Brisket
with caramelized onion jus, served alongside roasted delicata squash with hempseed & truffle salt, and braised collard greens with coconut butter, caraway, and citrus.
Baked Gala Apples with Walnut & Red Wine Frangipane
served with caramel custard and cinnamon sugar
Emily Zimmerman is the lady behind Pear and Pepper – a freelance chef cooking deluxe, delicious vegan dishes and retro comfort food. She can sometimes be found at The Depanneur hosting the occasional Supper Club or vegan Workshop. Other times she can be found working with the fine folks at ChocoSol.
Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.
Learn more about the Rusholme Park Supper Club