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Archive for September, 2011

Sample Vegetarian 5 course menu

New Vegetarian 5-course, Omakase Tasting Menu and lunch selections

One of the founding ideas of Two Chefs and a Table was to have a very flexible approach to our menus so that we could change them whenever something came into season or into our favourite markets. And while we work to have a core group of favourites that our regulars can count on, we’re proud of the creativity and energy that our whole team puts into the constant flow of new creations on our menu.

Recently, we’ve taken a top to bottom look at our menus and have added several new styles of multi-course and tasting menu while also reimagining our daily a la carte menus with a host of new dishes. We’re really excited about all these changes and wanted to write a quick note to break down all the new items and menus on offer.

The part of the Downtown Eastside where we’re located used to be Japantown and has a long connection to Japanese culture. We’re giving a nod to the traditions of our with a newly-developed a nightly Chefs Omakase menu. “Omakase” is a Japanese term which means “I’ll leave it to you” and when ordering an Omakase menu, guests literally leave the menu selection to the Chef.

Omakase gives the Chef  with the opportunity to really put on a show and cook something specifically for you and your dining partners.  Omakase diners get a one-of-a-kind experience because we often get special  ingredients or brand new menu items like smoked beef tongue, smoked local trout, new desserts and other local products in small enough quantities that they can’t be added to a printed menu. Omakase diners will get treated to some one-off dishes alongside complimentary favourites. It’s a treat for us to work this way and we promise that it will be an even bigger treat for you.

The other new menu style we’re showcasing is a 5-course nightly vegetarian option. The fact that we own a butcher shop and like to spread bacon and duck fat on lots of stuff, it  doesn’t mean we don’t love vegetables and can’t also cook a great vegetarian offering on a nightly basis.

We love great fresh seasonal and local vegetables and pride ourselves on making great meat-free offerings and have lots of experience putting fresh-made vegetarian menus together with entrées like our handmade pasta dishes, risottos, fresh seasonal salads, veggies and fruits along with cheese plates, and homemade desserts. To better serve our customers, we decided to put pen to paper and formalize what had always been offered by request. And, we promise that these menus will change as frequently as our other multi-course offerings!

And last but definitely not least is our new lunch menu.

We thought it was time to change up the lunch menu to suit the upcoming winter and fall after what felt like the shortest summer yet . . .

We went back to the drawing board on some items like our bowls and decided to use fresh rice as a base to our popular Red Curry. We also wanted bring new vegetarian items to the table, namely a Red Lentil Dahl Bowl and a new Oats and Soy Veggie Burger. We’re also now cooking with our new 200 cu ft smoker and one of the new menu items that comes out of the smoker is the pulled pork for our new burrito.

We love our burgers and we’re going to keep rotating our proven favourites that we make with great meat from Sloping Hills and Pemberton Meadows beef with new variations on the theme. The first new one on the way is the little brother to our Chicken and Waffles which was recently included on Vancouver Magazine’s “101 things to taste in Vancouver”. The Southwestern Chicken Burger will offer the same great fried Polderside chicken on a kaiser with chipotle mayo. Trust us, you’re going to want to try it!

Our Railtown regulars will still be able to find their favourites on the menu but on those days when thy want something other than the old standby, there’s a bunch of great new stuff to try as well.

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Thanksgiving means turkey from Big Lou’s

Pre-order your bird or full dinner from Vancouver’s best butcher shop

The weather outside might still say summer, but the calendar says that Thanksgiving is just around the corner and with only four weeks until the big day, it’s an ideal time to pre order the centrepiece of your feast.

Big Lou’s Butcher Shop is accepting pre-orders for two varieties of turkey and our own housemade Turducken and all Thanksgiving orders placed by September 25th will be eligible for a 10 percent discount off these listed prices.

 

Two Rivers local free range and un medicated specialty turkey is available for $5.29/lb

Rossdown Farms local, free range and unmedicated turkey is available for $4.09/lb

Big Lou’s Turducken is available for $12.00 per lb, oven ready.

If you don’t want to face any cooking, we’re also offering full Turkey or Ham dinners hot and ready to go. The meals include your choice of: Fraser Valley Organic Turkey with Italian sausage stuffing or Fraser Valley Smoked Organic Ham with a full selection of classic sides like: pomme puree, seasonal carrots, beets, brussel sprouts, gravy and cranberry jelly.

The meal comes family style in two sizes: the smaller sizes costs $130 and feed a group of 6-8 and the larger size is $225 to feed a group of 10-12. These meals must be pre-ordered by Oct 3 for pickup on Thanksgiving Weekend.

To order your Turkey, Turducken or full dinners, visit Big Lou’s Butcher Shop at 269 Powell Street, call the shop at (604) 566-9229 or email info@biglousbutchershop.com.

 

 

 

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 Polderside Lamb Dinner at Two Chefs and a Table

This year, we were lucky to receive an exclusive delivery of Polderside Spring Lamb at Big Lou’s Butcher Shop. We were the only supplier in town to receive these lambs and it’s been a pleasure to work with them and watch our customers enjoy taking them home to cook and eat.

We held back some of the best lamb with the idea of doing a special meal based around a variety of lamb dishes and products and we’re really excited to announce our Polderside Lamb Dinner to be held on the evening of September 14th in the bistro. The five-course meal will include dishes made from a variety of lamb parts, everything from loin and leg entrées to lamb heart and kidney paté, lamb head ravioli and a lamb broth soup. We’re even making our signature lamb merguez into a sausage roll that we’re serving as the amuse bouche.

The meal will also serve as a way to remember our good friend Jens-Hugo Jacobsen of Polderside Farms who passed away while working on the farm he loved. Hopefully, a meal like this is the best tribute we can pay to him.

The cost for the Polderside Lamb Dinner is $75 per person, not including tax and gratuity and reservations are strongly recommended for this popular event. 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.

Those who just can’t wait until the 14th to get their lamb can stop in at Big Lou’s Butcher Shop where another fresh Polderside Lamb is expected to arrive this week.

Polderside Lamb Menu

Amuse Bouche: Merguez Sausage Roll w/cumin yogurt dip

With/ See Ya Later Ranch Gewurztraminer

First Course: Scotch Broth: lamb broth, barley, root vegetables

Second Course: Lamb Terrine: liver, heart & kidney pate with grainy mustard & butter lettuce salad

With/ Poplar Grove Cabernet Franc

Third Course: Lamb Cheek Ravioli with Sage Butter

With/ LFNG Stock Chardonnay

Entrée: choice of

Pan roasted Lamb Loin: pommes puree, seasonal vegetables and mint sauce

Or/

Gigot de Sept Heures: slow roasted leg of lamb, roasted new potatoes, butternut squash and rosemary pan jus

With/Chateau St. Michelle Chardonnay

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