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Archive for June, 2011

***PLEASE BE ADVISED, THAT WHILE WE ALREADY EXTENDED THE DATES ON ALL CLASSES, MANY GROUPON CUSTOMERS FORGOT ABOUT AND/OR WAITED UNTIL THIS WEEK TO START BOOKING THEIR CLASSES.  BECAUSE OF THIS, MANY OF THE CLASSES WE HAVE ALREADY HELD AT THE BUTCHER SHOP HAVE SAT EMPTY OR NEARLY EMPTY AND, BECAUSE OF THIS, OUR CLASSES ARE CURRENTLY AT CAPACITY CLASSES AND WE ARE NOW WORKING ON A “WAIT-LIST” PROCEDURE.  PLEASE EMAIL THE FOLLOWING INFORMATION TO candice@twochefsandatable.com ASKING TO BE PUT ON THE WAIT-LIST, AT WHICH POINT SHE WILL CALL PEOPLE ON THE WAIT-LIST WHENEVER THERE IS A CANCELLATION FROM ANOTHER CUSTOMER.

– your full name
– your phone number
– your GROUPON CODE (8-digit number at the bottom of your Groupon, within the barcode)

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When I travelled to Cuba earlier this year I was told “ the food is deplorable–flavourless, boring” so as I set out of Vancouver in the cold weather I was ok with the bleak expectations of what was ahead for food since I was sure that they had beer, I KNEW they had rum and I needed a vacation, so bland food seemed like an acceptable sacrifice.

I arrived and did the typical in-resort buffet the first morning and then headed to Varadero to see what it had in store for fun.

After walking around the town, I found a couple of small markets and looked around for some bearings as to what the food culture might hold. True to expectation, there were your typical food stuffs: mostly frozen proteins and not a lot of fresh produce–gotta keep those Resort buffets full! With the US as their closest neighbour and a complete trade embargo in place, Cuba suffers has a very small spectrum of food options and many of the packages were from Spain, Portugal and other parts of Europe.

As I carried on, though, I found a neat little French-style restaurant on a beautiful beach, so I decided to check it out. They had great ceviche and some super fresh grilled fish that had lots of flavour and was stuffed with small shrimp . . . now there’s some good food! I also went to a outdoor style Seafood restaurant that night as well and had some great fresh lobster tails and  fresh shrimp cocktail! So all was not lost.

It took some searching beyond the walls of the Resort, but there actually was some great food to be found in Cuba, especially when it was paired with great rum cocktails. The experience gave me inspiration to create a menu that could highlight some of the best that Cuba had to offer and we’re going to be serving the meal on June 22nd.

Hope to see you there,

Karl

 

Cuba Libre Dinner, Wednesday June 22nd

The Cuba Libre Dinner is  $67 per person (tax and gratuity not included) and reservations are strongly recommended for these events. To book your table, email info@twochefsandatable.com or call 778-233-1303. Two Chefs and a Table is located at 305 Alexander Street.

 

Amuse Bouche:

Shrimp Ceviche: our own pickled and chili vegetables, fresh shrimp, lime, cracked pepper

Served with/

The Hemingway: Dark rum, grapefruit, fresh lime

First Course

Handmade Sausage with Chick pea puree

Served with/Traditional Cuba Libre: Rum, fresh lime, cane cola

Second Course

Seared Shrimp Cocktail: chili mayo lemon dressing, shaved red onion, cabbage, and citrus chunks

Served with/The Tropicana: White rum, fresh muddled pineapple, maraschino cherry

Entrée

Half Roasted Chicken: rice beans, roasted peppers, fried plantains, chillies

or/ Full seared fish: Branzino style, stuffed with cilantro, shrimp, lemon, pepper, sea salt

or/ Butter roasted lobster tails: citrus rice, beans, grilled vegetables, fried okra

Served with/Mojito: pure cane syrup, fresh mint, Havana Club dark rum and lime

Dessert

Caribbean Rum Cake: warm caramel sauce, plantains, rum caramel sauce

Served with/10 year old barrel aged Havana Club Dark Rum

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