Join Emily Zimmerman, The Dep’s resident vegan maven, for some fresh, colourful Mediterranean vibes — an elegant scratch-made feast that is the perfect antidote to the February blahs.
Cured, pickled, and marinated vegetables and fruits, slabs of tofu feta, and eggplant “bacon” wrapped melon.
Thin shards of crispy, creamy chickpea flour polenta with savoury nasturtium “caper” sauce and Ontario pear mostarda.
Handmade aquafaba pasta with eggplant caviar, roasted tomatoes, and cashew-coconut mozzarella.
Clementine and almond cake with lemon gelato.
$60 + 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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