inthekitchen
inthekitchen
plant power
Boon Burger is giving Winnipeg a vegucation with upgraded versions of traditional burger hut favourites .
by Joelle Kidd
It ’ s 12:30 on a Friday afternoon , and Boon Burger on Bannatyne is packed to capacity . The sunny space , sporting industrial touches of brick and steel alongside playful chalkboard drawings , is not a typical burger joint – there are things missing from the kitchen that fast food purveyors nary go without . A deep fryer for example . Oh , and ground beef .
In fact , no meat , dairy , or eggs find their way onto the premises . Yet , this all-vegan burger cafe is by no means exclusionary . The flood of patrons packing out booths during the weekday lunch rush shows that Boon burgers , fries , shakes , and dogs appeal to the masses . Prepared from scratch , with killer consistency , the menu is accessible with straight up healthy , environmentally sustainable , cruelty-free fare .
A vegan burger shack had never been attempted in Canada , but co-owners and spouses Tomas Sohlberg and Anneen DuPlessis exhibit the kind of freewheeling spirit necessary for such a venture . These two world travellers met in Key West , Florida at a yoga class – fast forward five weeks and they were getting married in Las Vegas . Now , almost nineteen years later , this spirit and tenacity shows through in their business practices as well . Burgers made of beans may not seem like a hot commodity , but five years into their venture , sales are booming .
16 ciao ! / june / july / two thousand fifteen