BEGIN:VCALENDAR
PRODID:PRODID:-//blogTO//NONSGML Toronto Events V1.0//EN
X-WR-CALNAME:Vegan deluxe at the Rusholme Park Supper Club
X-ORIGINAL-URL:http://www.blogto.com/events/60237
VERSION:2.0
CALSCALE:GREGORIAN
METHOD:PUBLISH
BEGIN:VEVENT
DTSTAMP:20130520T000000
LAST-MODIFIED:20130520T000000
CREATED:20130520T000000
DTSTART:20120812T193000
DTEND:20120812T223000
UID:
SUMMARY: Vegan deluxe at the Rusholme Park Supper Club
LOCATION:The Depanneur
URL:http://www.blogto.com/events/60237
DESCRIPTION;ENCODING=QUOTED-PRINTABLE:Hi, I=E2=80=99m Emily. I=E2=80=99m a vegan chef. I don=E2=80=99t make healt=
h food. Eating my cooking probably won=E2=80=99t make you skinny.=20
What I cook is rich, imaginative, delicious comfort food. I make hearty mai=
ns, palate-teasing appetizers, and luscious desserts. I use inspiration and=
 techniques from all over the world, with an emphasis on seasonal, local in=
gredients. My professional cooking background is Mediterranean and Asian, a=
nd my family ethno-cultural cooking background is posh French and Brooklyn =
Jewish. I don=E2=80=99t believe in secret recipes; I don=E2=80=99t believe =
in rock star chefs. I want my cooking to be a treat, an affordable luxury, =
and most of all, an inspiration. I want my customers to leave my table want=
ing to go home and cook their own version of what they=E2=80=99ve just eate=
n.
I=E2=80=99ve been working with the lovely and innovative people at the Depa=
nneur for nearly a year now, as one of the regular Guest Chefs of the Rusho=
lme Park Supper Club. Every month, I serve an awesome veggie-based feast. I=
=E2=80=99ve done retro =E2=80=9860s dinners, spaghetti-and-(lentil and oliv=
e) meatballs, and even make your own taco night. (Featuring smoky cashew =
=E2=80=98queso=E2=80=99 and charred pineapple salsa)
This month I=E2=80=99m serving a dinner made with delicious and brilliantly=
 colourful fresh Ontario produce. The menu will feature:
-=09Fresh little vegetables broiled with a rich, savoury stuffing
-=09Tomato and chickpea stew, aromatic with lemon, dill and local garlic, s=
erved with buckwheat crepes.
-=09Bitter greens salad with a strawberry balsamic vinaigrette
-=09Cherry-berry cupcake trifle, made with vanilla cupcakes, local fruit, k=
irsch, and lemony coconut cr=C3=A8me.

As usual, the Rusholme Park Supper Club=E2=80=99s one-night membership fee =
is $40 a person. Meetings are BYOB. For this meal, I=E2=80=99d recommend a =
sparkling white wine, or a citrusy wheat beer.
Want to talk to me about the Supper Club, eating vegan in Toronto, or my fu=
ture projects? You can reach me at this email address, or at 416-558-3653.
Bon app=C3=A9tit,
Emily Zimmerman
Pear and Pepper Vegan Treats



CLASS:PRIVATE
CATEGORIES:
STATUS:CONFIRMED
PARTSTAT:ACCEPTED
END:VEVENT
END:VCALENDAR