This lovely, plant-based dinner party falls on the cusp of Sukkot, the Jewish holiday celebrating end of summer and the harvest. It gets its name from the sukkah, a traditional palm thatch hut built in the fields during the harvest. These are often recreated in urban settings during this holiday, where holiday meals are eaten — stuffed foods are traditional; think horn-of-plenty feasting — and many people sleep inside the sukkah as well.
Join Emily Zimmerman, The Dep’s resident vegan maven, for a celebration of the abundant harvest, the reward of a summer’s hard work. In the spirit of this holiday, we hope to have this dinner al fresco in leafy Depanneur side garden (weather permitting).
A selection of Emily’s homemade vegan cheeses — lemon-pepper brie, cheddary kimcheese, hazelnut miso, with seasonal fruit, red currant jelly, homemade pickles, crisp flatbreads, and more…
Baked Pumpkin Kibbeh
A sweet and savoury Levantine treat, a dough of bulgur wheat and onions is layered with a pumpkin and walnut filling before being decoratively scored and baked to a dark golden crust.
Pear & Fennel Slaw
With lacinato (Tuscan) kale, olive oil and beer-smoked sea salt
A Jewish cousin of ravioli or pierogies, these delicious pan-fried dumplings are stuffed with garlicky local mushrooms
Local pears poached in sweet wine, filled with almond frangipane, and served with fresh lemon custard.
$50 + HST
Emily Zimmerman is the lady behind Pear and Pepper; she works as a community kitchen coordinator by day, fabulous vegan chef by night. She can be found at food events around the city, as well as at The Depanneur hosting the occasional vegan Workshop or Supper Club.
Every weekend The Depanneur invites a guest chef to host a fun, informal dinner party.
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