Volume 11 Issue 1 » 33
YO L K ’ S B R E A K FA S T
Breakfast is all too easy to make at home, so I rarely go out for it, but
Yolk’s makes me want to make the effort. Chef and co-owner Steven
Ewing is a graduate of Dubrulle French Culinary School and he’s
making sit-down, restaurant-quality breakfasts. It is hard to decide
between his soft-poached egg sandwiches or Chicken and Waffles,
which is a signature special. It is morsels of panko-crusted buttermilk
free-range chicken sandwiched between Belgium waffles. He tops it
off with house-made gravy and real maple syrup. It’s a fancy twist on a
Southern classic and one of my favourite versions of it globally.
CRÊPERIE LA BOHÈME
No Facebook. No Twitter. No website. It is hard to imagine any
street food vendor operating without any of these, but they have been
doing it this way since they started the business in 2007. Crêperie La
Bohème was way ahead of the food truck craze and The Vancouver
Farmers Market is the only place to find them. They offer a large
variety of sweet and savoury galettes – traditional Buckwheat crêpes
originally from Brittany, France – appropriate for all types of eaters
whether meat, vegetarian or gluten-free. The La Chèvre galette with
fresh goat cheese, caramelized onions and sundried black olives has
been a long-standing favourite.