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Archive for December, 2011

2011 has been a fantastic year for Two Chefs and a Table on so many levels. Most obviously, our family has grown over the year with the opening of two new shops: Big Lou’s Butcher Shop and Two Chefs Richmond, along with our exciting partnership with The Cultch to manage all food and beverage operations at The Founders Lounge. Through these new ventures, we’ve been able to bring more great people into our team and offer our food to many more people on a daily basis.

To celebrate the close of this year and the arrival of 2012, we’ve gathered favourite dishes from the year into a five course New Year’s Eve feast. We’ve paired every course with a favourite cocktail or wine and we close the meal with a glass of Veuve Cliquot.

At $85 per person (not including tax/gratuity), this is Vancouver’s best New Year’s Eve value and we look forward to welcoming friends old and new to the bistro to celebrate with us. There will be two seatings at 6pm and 9:30pm, call 778-233-1303 or email info@twochefsandatable.com to reserve.

New Year’s Eve 2012 Menu

Appetizer Duo and Cocktail
Smoked Citrus Duck
: sunflower duck, orange ricotta, crisp apple
3 Mushroom Crostini: brown mushrooms, chanterelles, crimini, filone bread, emmental
with/ Bourbon Royale: sparkling wine, Bulleit bourbon, griottine cherry

First Course & Cocktail
Waldorf Salad
: Classic salad of BC apples, celery, grapes, herb mayonnaise & caramelized walnuts
with/ The Mistress: Fresh Pomegranate, gin, white wine, St. Germain

Second Course & Cocktail
Salmon Rillettes
: Sockeye salmon, dill crème fraiche, crostinis
with/ Domaine Lafond (French Rosé)


Entrée Course & Cocktails
Choice of:
Triple A Ribeye & Crab: Tableside Béarnaise sauce w/parsley new potato & baby vegetables
with/ Petales d’Osoyoos (BC Bordeaux blend)
~or~
Coq au Vin: Classic red wine braised chicken with pomme puree & roasted brussel sprouts, carrots
with/ Sweet side of Manhattan: Bulleit bourbon, sweet vermouth, aromatic bitters & griottine cherry

Dessert & Cocktail
Classic chocolate and Grand Marnier mousse with fresh berries
with/ Classic Veuve Cliquot

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We’ve got the widest range of locally-raised poultry and roasts for the best holiday taste

In just our first year, we at Big Lou’s Butcher Shop are proud to have already established ourselves as Vancouver’s leading purveyor of locally and ethically-raised meats. This Christmas, we’re working with local farms and suppliers to offer the City’s widest range of delicious poultry, traditional roasts and great food gift ideas so that our customers can enjoy and share great taste no matter what their seasonal tradition.

We’re offering two varieties of Fraser Valley non-medicated turkeys, each available in two sizes (5-7kg, 7-9kg). Rossdown Farms turkeys ($4.25/lb) come from a highly-respected third-generation poultry farm in Abbotsford while Two Rivers Meats turkeys ($4.75/lb) are raised in partnership with a local farm to raise turkeys using an extra rich feed mix for incredible taste and texture. We’re also offering organic turkey gravy, housemade stuffing and Big Lou’s stuffing sausage to help make this turkey the best you’ve ever served.

Turkey isn’t the only bird which is integral to holiday traditions and for those celebrating a more European-style feast, we’re offering duck from our award-winning partner Polderside Farms along with goose and duck from Yarrow Meadows Farm. If you want to celebrate with more than one kind of poultry, our famous Turduckens are available for pre-order. These roasts include a deboned turkey wrapped around duck and Big Lou’s housemade chicken sausage and can be prepared in a variety of sizes to suit any sized party. Our Christmas roast offering is rounded out with Sloping Hills Kurabota Hams and Pemberton Meadows Rib Roasts that complete any Christmas dinner menu.

If you’re looking for things to give, not just cook, we’ve put whole list of Christmas presents together for the meat lovers and foodies on your list. Our custom gift baskets include our charcuterie mixed with some of our favourite cheeses along with a selection of our superb housemade pates, rillettes and terrines.

For people on your list who take a bit more of a hands-on approach to their food, we’ve put a sausage-making kit together with everything an aspiring butcher needs to start crafting their own links at home. Our wide range of housemade rubs, marinades, compound butters, sauces and stocks are a perfect starting point for great home made meals and make great stocking stuffers.

Big Lou’s Butcher Shop is located at 269 Powell St. and is open 7 days a week from 10-6. If you have questions regarding your Christmas needs, call (604) 566-9229 or email info@biglousbutchershop.com to consult with someone from th

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Just in time for opening night of Penny Plain, the latest production from world-renowned puppet artist Ronnie Burkett, we’re proud to announce our  partnership with The Cultch. We’re taking over management of all food programs at The Cultch including catering, special events and management of the Founders’ Lounge wine bar.

We’re going to run The Cultch’s food services using the same fresh, locally-sourced and sustainable approach we’ve developed running Two Chefs and a Table. We’re working quickly to put our stamp on the menus  and you can expect to see some Two Chefs and Big Lou’s Butcher Shop  signatures on the menu along with a host of brand new items specifically for The Cultch.

We’re especially excited about working with the Café & Wine Bar, now renamed the Founders’ Lounge, which will be open six nights a week from 5:30-11pm serving tapas, wine, craft beer and cocktails to event attendees and the public alike. It will also be available for private bookings on non-event nights.

Along with updating menus, be developing a catering program for special events at The Cultch based upon the highly popular catering offered from their Alexander Street and brand-new Richmond locations.

“We’re extremely proud to be working with an East Vancouver icon like The Cultch,” said Allan Bosomworth. “We’re all Vancouver kids and have great memories of shows there. We can’t wait to put our stamp on their food by offering patrons some of our signature dishes alongside some new creations we’re developing specifically for The Cultch.”

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