Hanukkah, a once-obscure holiday that often falls around mid-December, somehow got caught up in all the Christmas hype and ended up becoming one of the best known Jewish festivities. A commemoration of a miraculous oil lamp that stayed lit for 8 days while a Jewish temple was under siege, it is traditionally celebrated with the lighting of candles and the eating of fried foods like potato pancakes (latkes) and jam-filled doughnuts (sufganyot).
The Dep’s resident vegan maven Emily Zimmerman, has put together a wonderful menu of classic Jewish holiday treats – perfect cold-weather comfort food with Emily’s signature vegan twist.
Start: “What am I, Chopped Liver?”
Rich pâté of caramelized onions, organic sunflower seeds, and truffle oil, with house-made crackers.
Soup: Bubbe-style UnChicken Soup
Hearty vegetable broth with with fresh herbs and barley.
Star: Potato Latkes 3 Ways
Crispy potato pancakes with onion and apple, with zucchini and zaatar, and with golden beets and delicata squash.
Pan-fried jelly doughnuts filled with Kitten and the Bear seasonal jam.
#vegan #GF available
B.Y.O.B. — no corkage fee
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.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.