Archive for July, 2011

Here’s the recipe for the Bulgogi skirt steak Karl prepared for Saturday Chefs with Nathan Fong. We’ll also be featuring the marinated skirt steak in the butcher shop for the next two weeks.

Bulgogi Marinade

1/2 Cup soy Sauce light
1/3 cup sugar
2 tblsp sesame oil
8 clove garlic, minced
4 each scallions, minced
2 tblsp sesame seeds
1/2 tblsp cracked fresh black pepper
2 tblsp Korean crushed red pepper
1 tsp kosher salt
1/4 cup rice wine vinegar(seasoned)
2 lbs Skirt Steak

1. On a clean cutting board mince garlic , ginger and scallions seperately
2. whisk all liquids together, then add remaining items
3. Add trimmed skirt steak
4. marinate minimum four hours in a ziploc bag in fridge, best to marinate for 24 hours


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New three-course set menus to be served each weeknight

In the three years since we opened our doors in Railtown, we’ve built literally dozens of set dinner menus for service in the bistro. They’ve become one of our signatures and we relish the opportunity to build new menus from scratch each week around the local seasonal bounty we get from markets and suppliers.

Family dinners will be served at the Chef's Table

For some time, we’ve also been working on the idea of adding a new set menu to our weeknights: a simpler three-course option that’s both easier on the wallet and less of a time commitment for guests who might not have time it typically takes to properly enjoy our five course menus.

Our Two Chefs and a Table Family Dinners are $29 per person (not including tax and gratuity) for three courses: an entrée with two appetizer dishes. They’ll be available from Monday-Thursday from for an early seating starting at 6:00PM and, in keeping with the theme, the dinners require a minimum party of two people and a maximum of 10 can be seats. Paired wine selections and dessert will be available for a nominal extra charge.

To give these new menus their own personality, we’re going to dish them up them family-style, with communal seating at our Chef’s Table and with each course presented on heaping serving plates. Diners can take as much as their appetite allows until they’re ready for the next course.

Like our signature set menus, these new set menus will be built upon our repertoire of favourites. They’ll be made with the same superb local, seasonal, sustainable ingredients and will be prepared with our signature passion and expertise. To keep things fresh for the diners, we’ll vary the menus throughout the week and we’ll have the menus posted on our Facebook page and Website—we’ll even tweet them for our tweeting diners.

Whether you’re a family, a couple or group of friends looking to enjoy a multi-course set menu at a value-packed price and with the extra fun of family-style service, come join us at the Chef’s table for our new Family Dinners: they’re the perfect way to get of the house without having to raid the piggy bank.

Menu for July 18-21

1. Tomato basil soup: organic tomato, basil oil
2. Beet and Goat cheese salad: w/frisee, thyme &  honey
3. Cassoulet: housemade sausage, pork belly, duck confit, navy beans, seasonal vegetables

For reservations, email info@twochefsandatable.com or call 778-233-1303. Two Chefs and a Table is located at 305 Alexander Street and at twochefsandatable.com on the web.

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Vive la France!

Bastille Day is the most important National Celebration of the year in France and, to celebrate the cuisine which inspires a great deal of what we do at Two Chefs and a Table, we’re offering a special five-course  menu starting  os Bastille Day, Thursday, July 14th, and being offered through the weekend.

The menu includes classic French dishes made with respect for tradition but using the freshest local, seasonal ingredients we can find. The price for the meal is $47 per person (tax and gratuity not included) and paired wines are available at extra charge.

Reservations are recommended and may be made either by phone: 778-233-1303 or by email: info@twochefsandtable.com. Two Chefs and a Table is located at 305 Alexander Street in Railtown.

First course

Salad Nicoise: local albacore tuna, new potato, green beans, lemon vinaigrette

Second Course

Quiche Lorraine: made in house with bacon, onion and gruyere cheese

Third Course

Saucisson Sec: lentils, honeycomb Dijon mustard


Cassoulet: pork belly, housemade sausage, white beans, confit of polderside duck


Boeuf en Daube: red wine, seasonal root vegetable, new potato, fresh herbs


Crepe Suzette: lambéed in orange brandy, crème anglaise

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Special playoff sandwich becomes an instant favourite

The Big Lou-ongo

Before the Canucks run of 2011 began, we brainstormed on ways we could show our support and we settled on adding a new sandwich named in honour of Roberto Luongo.

The Big Lou-Ongo was our take on the classic meatball sandwich and we decided that we would donate $0.50 from each sandwich sold to Canuck Place and now that the playoffs are over, we added up the total sandwich sales and found out that we sold over 700 Big Lou-ongos during the run! This would mean a donation of $350 but to make things nice and even, we’re rounding the donation up to $400.

Thanks to all our customers who helped us make this donation possible and thanks to the Canucks for an amazing year.

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