Archive for February, 2011

For many couples, Valentine’s Day 2010 had to take second place to the bigger Olympic party going on in the city. Between volunteering, working extra Olympic hours and long lineups at popular Vancouver restaurants, lots of people saw the day come and go without a traditional romantic celebration.

Valentine’s Day 2011 offers the perfect chance to make up for the lost year and Two Chefs and a Table is celebrating the day in their intimate country-house styled bistro with a multi-course set menu of some of our most popular and romantic dishes paired with a range of matched wines.

Starting with an amuse bouche of a fresh local Oyster, and including Two Chefs favourites like Grilled Veal, roast and stuffed Polderside Chicken, The Lay and the Tramp meatball pasta, the menu finishes with a classic Chocolate Truffle Fondue made for two.

The Valentine’s Day menu will be served Saturday February 12th and Valentine’s Day Monday February 14th. The dinner cost $75 per person (tax and gratuity not included) and reservations are recommended.

Two Chefs and a Table is located at 305 Alexander Street in Railtown. For more information or to book your table, call 778-233-1303 or email info@twochefsandatable.com.

Amuse Bouche

Reid Island Oyster – fresh radish mignonette

Wine: Kir Royale

First Course

Italian Wedding Soup: classic Italian soup, green chard, spinach, barley & house made meatball

Wine: Monster Rose (Okanagan)

Second Course

Prosciutto & Melon: shaved melon, prosciutto, arugula, cracked pepper, olive oil

Wine: Cupcake Chardonnay (California)


Lady and the Tramp: fresh pasta, house made meatballs, roasted tomato sauce, grano padano Parmesan

Wine: Clos de los Siete (Argentina)


Grilled Veal Chop: stuffed with herb de Provence, sourdough bread, roasted onion, dried cherry, vermouth butter


Polderside Chicken: wild mushroom stuffing, porcini oil, pomme puree, baby vegetables


Pan Seared Sablefish: fresh sablefish, roasted tomato broth, white asparagus, baby potato

Wine: Blue Mountain Pinot Noir (Okanagan)


Chocolate Fondue: made for two, with chocolate truffles

Wine: Segura Viudas (Spain)


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Evening to feature St-Germain cocktails paired with a fresh French-themed menu

The classic St-Germain cocktail

(Vancouver, BC) On Wednesday February 9th, Two Chefs and a Table will celebrate the one night Vancouver return of renowned bartender and cocktail artist Jamie Boudreau with a special evening dinner event. The night will feature a paired menu of French-inspired classic dishes created by Chefs Allan Bosomworth and Karl Gregg matched with cocktails built around the unique flavour of St-Germain, the French Elderflower blossom liqueur.

It won’t be the first time that Jamie Boudreau will have teamed up with Karl Gregg; they cut their teeth together in the early 90s in the Vancouver food business when Jamie was honing his craft behind the bar and Karl was learning his trade in the kitchen. Since moving from Vancouver to Seattle, Jamie collected a list of accolades that includes awards like Bartender of the Year in Seattle Magazine, being named one of their “Best of the Decade” and being listed as one of Playboy’s “Top 10 Mixologists” in 2009. Jamie now spends much of his time consulting with bars all over the World on their cocktail programs and working on his award-winning bartending instructional show called Raising the Bar.

At the same time Karl has worked throughout Vancouver developing his culinary vision culminated by opening his own French-inspired bistro Two Chefs and a Table in 2008 with his partner Allan Bosomworth. In 2011, they followed this award-winner by opening Big Lou’s Butcher Shop, Vancouver’s first nose-to-tail craft butcher shop. While the dinner will focus on French-inspired preparations like Duck Cassoulet, Nicoise and Red Pepper Bisque, in keeping with the philosophy of Two Chefs and Big Lou’s, the entire menu will be made with local and house made ingredients like Polderside Duck and Chicken, long line caught tuna, house made pasta and Big Lou’s Butcher Shop sausage. “We’re really excited to have Jamie joining us for the next event in our Wine Drinker Dinner Series,” said Karl. “He’s one of my oldest friends in the business and I am excited to work with him one more time and have our customers treated to his world-class mixology.

The matched cocktails that will Jamie will mix and serve range from the original St-Germain cocktail to his own interpretations of classics like the 18th Century and Chrysanthemum, to the evening closing Bitter Bike, a Jamie Boudreau creation. “I’m looking forward to working, once again, with one of the first people that I’d met when I’d moved back to Vancouver. Vancouver is where I learned the industry, and I’m excited to be coming back to my roots to share and experiment with my friends and peers.”

The dinner costs $80 per person (tax and gratuity not included) and there will be two seatings during the evening. This night is expected to fill up fast so reservations are strongly recommended. To book your table, email info@twochefsandatable.com or call 778-233-1303. Two Chefs and a Table is located at 305 Alexander Street.

Two Chefs and a Table/St-Germain Dinner Menu

First course

Roasted Red Pepper Bisque: goat cheese crouton, basil oil
With/ St-Germain Cocktail: St-Germain, sparkling wine, soda, lemon twist

Second course

Italian Sausage Papardalle: house made pasta, Big Lou’s sausage, wild mushroom, grano padano
With/ Paris Manhattan: Cognac, St-Germain, dry vermouth, bitters, Griottine cherry

Third course

Nicoise Salad: long line albacore tuna, olives, green beans, new potato, free-range egg
With/ 18th Century: gin, St-Germain, Lillet, lemon, absinthe rinse


Choice of

Polderside Lamb: grilled lamb loin, and roasted breast, chimmichurri, new potato, carrot
With/ Fleur de Provence: aged rum, St-Germain, fresh herbs, lime


Polderside Cassoulet: duck confit, lamb sausage, sloping hills pork belly
With/ Traditional Elderfashoned: Bourbon, St-Germain, bitters, orange twist and Griottine cherry


Salmon Wellington: sockeye salmon, spinach, wild mushrooms, lemon cream, baby vegetables
With/ Chrysanthemum #3: Dry Vermouth, St-Germain, lemon, absinthe rinse


Gala apple Dumpling: crème anglaise, vanilla bean
With/ Bitter Bike: chilled St-Germain layered with Angostura bitters (to be consumed immediately following dessert)

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