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Archive for December, 2010

2010 Year in Review

Hi all, I hope you’re excited about the approaching holidays.

Sometimes it seems like January 1st was just yesterday and sometimes and it seems like it was 10 years ago—I guess it depends which side of the bed the feet hit first.

But, nonetheless another year is approaching having past again and looking back and doing the math, we’ve done many events, at last count about 150 and to throw out some random numbers from the year, we’ve plated about 6000 brunches, made roughly 6000 lamb lollipops and consumed lots of cold beers along the way to help us reflect on the hard work that is now behind us . . .

The first thing I have to say is that I’m extremly proud of the things we have done this year.

The Eat Drink Local Promotion: it may not have brought riches to us (yet) but brought Allan and I into partnerships with Joe Chaput, Francis Regio and Mark Brand that are proving to be lucrative on many levels: in business, and in creating a new level of camaraderie between owners who most of the time would be busy competing with each other.

Our B runch and Lunch Business: the business plan for Two Chefs was built on catering and a great local-focused dinner business with a few weekdays of lunch on top of it. However, because we have been so well received we have had to open 7 days a week. Lunch is growing week on week and brunch is always growing as well. Just 3 weeks ago we hit our highest brunch sales—on a rainy Sunday!

Brunch Execution: we needed to tweak and get brunch to a level of execution that met our standards. This meant working not only on service and daily execution, but also on including a wide range of house made products like preserves, sausages and english muffins, to name a few. Thanks to Aaron for all his hard work on English muffins and sausage making, to Rachel for her great preserves and also to the hollandaise gods for only giving us one bad day of hollandaise sauce!! Hollandaise is my nemesis, but that’s a whole other story!!

Wine Drinker Dinners: we have built a small but passionate group of guests who truly enjoy our wine drinker dinners. They are typically the funnest of our events as we get to work with great wine people, winemakers and great wine and let our full creativity loose pairing our food styles to them. It’s a great feeling when we finish a event. The best one yet was the Laughing Stock Vineyard event that David and Cynthia had us do for them, wait till next year is all I can say.

Dinner Service: great ingedients like Polderside poultry and lamb, Mikuni fresh mushrooms and fish, house made desserts, sauces and tomatoes from my fathers garden were the highlights for us but be assured we are re tooling and resetting the levels of expectations for the upcoming year. We are also adjusting our hours to have more nights of dinner service in the New Year!

Our Staff

We have some of the best staff in the city; they work long hard and endlessly sometimes to make sure we meet the timing of events, get open for brunches after events, and maintain the quality of our food whether catered or served in the bistro at a extremely high standard. Without them it really just would be Two Chefs and a Table.

A huge thank you goes out to them, and yes they all have nicknames!

Mark – Iggy
John Currie – JC
Jason – Scrubby
Aaron – Hank
Candice- girl Friday
Jon – Buffy
Rachel – Mom
Richard – Big Rich
Tommy – um, no nickname we can publish
Josh – Griggs
Simon – can’t publish his either
Megan – noodles
Meg W – can’t publish hers
Lisa – the Kelowna Girl – sorry we are working on hers she is a bit of a rookie.

And to all of those who helped but moved onto greener pastures.

We cannot thank you enough for all the help you have given us, the late runs to the store for something we forgot, the early mornings , the late nights, the last minute on calls and keeping us on top of things. Without your help we could not pull this off on a daily basis or facilitated the building of our new venture Big Lou’s Butcher Shop. So, thank you so much, I know we don’t say it enough and there is no excuse for that but we do appreciate everything

As to those of you who support us through the year with seemingly endless calls, texts or emails that all of us deal with on a daily basis thank you, because without that we really couldn’t get it done.

Our parents and families, our amazing partners Colette, Kristin, Kira and numerous friends, we absolutely owe a tonne of our success to you as you not only put up with our hours, commitments, and work duties but you make our days off that much more worth it when we do get them.

Looking ahead as for next year look for:

· More wine Drinker dinners
· More hours we are open so that you can come enjoy the fruits of our labours
· A new feel to some of the restaurants design and look
· A new menu style and more focus on sustainable, locally grown or made products
· More fun and more events like cooking classes and pairing classes
· And of course more blog updates which means more coffee as well.

Best wishes for a Merry Christmas and a Happy New Year

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Celebrate 2011 with an intimate champagne celebration

This New Year’s Eve, Two Chefs and a Table will mark the end of a very momentous year for the Bistro and the city with a special wine drinker dinner event. In 2010, the World was invited to come and visit us, and they left impressed by us as they left an impression on us!

The Two Chefs and a Table New Year’s Eve 2010 dinner is a perfect start to a full night of parties or a a celebration all on its own offering a more intimate, personal and understated way to mark the change of years. The dinner gathers together signature Two Chefs’ dishes like Coq au Vin, housemade terrine, carpaccio and rilettes with seasonal vegetables, house-made desserts and sauces made from scratch. All capped with a champagne dessert as a final toast to the year.

The New Year’s Eve dinner is $75 per person, not including tax and gratuity. Two Chefs and a Table is located at 305 Alexander Street. For more information or to book your table, call 778-233-1303 or email info@twochefsandatable.com. Reservations are strongly recommended.

Amuse bouche – Salmon Rilettes
Wine: Segura Viudas Cuvee (Spain)

First Course
Potato and Leek Soup
: local potato, leek, morbier cheese croquette
Wine: Laughing Stock Chardonnay (BC)

Second Course
Lamb Terrine
: housemade with polderside lamb, cornichons, french mustard, onion bread
Wine: MacMurray Ranch Pinot Noir (Calfornia)

Third Course
Beef Carpaccio
: triple a beef, crispy capers, fried shallots, truffle aioli, crostini
OR
Tuna Carpaccio: lemon vinegar, frisse, classic egg mimosa, caper berries, pommes anna
Wine: Petales d’Osoyoos Bordeaux Blend (BC)

Entrée
Coq Au Vin: Polderside Red Bros chicken, red wine braised, risotto
OR
Pan Seared Triple-A Tenderloin w/pavee of potato, roasted local vegetable, tableside bernaise or chasseur sauce
OR
Grilled Sturgeon: fresh w/veal demi glace, paired with a salt cod brandade, red pepper aioli, butter-roasted asparagus
Wine: Perrin and Fils Rasteau (France)

Dessert

Classic Lemon Tart w/vanilla cream
OR
Tahitian Vanilla Bean Crème Brule
Champagne:
Veuve Cliquot (France)

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