Archive for February, 2012

Thanks to customers with Strathcona Sundays and Wildcard Weekdays

Big Lou’s Butcher Shop recently celebrated one great year in business in Vancouver’s East Side. Since opening, Big Lou’s has worked hard to build a following for its wide selection of ethically and sustainably raised meats, custom craft butchering and delicious deli sandwiches.

Recently, year two for Big Lou’s got off to a superb start with the arrival of a envelope from WEVancouver (formerly the Westender) which contained the Gold Medal for Best Butcher in the 15th Annual Best of Vancouver Awards. First place!

“We’re incredibly proud to win this award after only one year in business,” said Big Lou’s partner Allan Bosomworth. “We want to say thanks to everyone who’s stopped by during our first year and especially those who took time to vote for us in the Best of Vancouver Awards.”

To thank customers for the great first year and the votes which propelled Big Lou’s to the Gold Medal, Big Lou’s Butcher Shop is launching two weekly customer appreciation days: Strathcona Sundays and Wildcard Weekdays.

Strathcona Sundays offers locals and neighbours a 10% weekly discount on all purchases over $20 (not including sandwiches) just by showing their local ID at the cash register. It’s a little extra thanks to local customers whether they’re picking something up for the Sunday dinner table or getting a head start on the week’s lunches.

As the name implies, Wildcard Weekdays will be a little more unpredictable than the Sunday special as each week we’ll announce a deal via Facebook or Twitter. One week it could be a flat percentage off, the next a discount on a specific item. Make sure to follow our social media to get news of the weekly deals. encourage friends to watch for the weekly deals.

Big Lou’s Butcher Shop is located at 269 Powell Street. To find out more about the full range of products and services like butchery classes, private bouchery dining in the shop, catering and more, visit www.biglousbutchershop.com or call 604-566-9229.


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Four courses at the Cultch or five course at the Bistro

This year, Two Chefs and a Table is offering two great ways to celebrate Valentine’s Day: a four-course menu in the Founders Lounge at the Cultch or a five-course themed feast in the Two Chefs Gastown bistro.

The Founders Lounge is offering two seatings for the special Valentine’s dinner, a pre-show seating beginning between 5:30 and 6:15 which will have guests finished and ready to enjoy Nina Arsenault’s critically acclaimed “The Silicone Diaries” at 8pm. The second seating will begin between 8:15 and 8:45pm.

Either way, the cozy surroundings of the Founders Lounge offer a perfect place for an intimate dinner highlighted by classic entrees from the romance countries: the classic Italian Salmon Aqua Pazza and the Coq au Vin, a signature of French cuisine. The rich Chocolate Pot de Crème with Bourbon strawberries dessert makes sure that Valentine’s Day chocolate requirement is met. The four-course meal is $39 per person or $60 with paired selections. Call 604-340-3445 to reserve.

The five-course Valentine’s menu at the Bistro is built of dishes inspired great romantic destinations like Paris, Rome and New York and each regional course is paired with a wine selection from the same country. It’s a sumptuous collection of dishes that’s perfect for this special occasion.

Even though the dishes reflect cities across four continents, they’re made true to the Two Chefs local, seasonal and sustainable philosophy. Ingredients like local Pemberton Beef and Kusshi Oysters are featured along with seasonal specialties like local wild mushrooms and beets.

The Two Chefs Valentine’s Day menu cost $75 per person (tax and gratuity not included) and reservations are strongly recommended. Call 778-233-1303 or email info@twochefsandatable.com to reserve.

To view complete menu details for Two Chefs visit:


To view complete menu details for Founders Lounge, visit


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February 14, 2012

Four course menu – $39 / $60 with wine

Reservations: 604-340-3445

First Course
Goats Cheese & Confit Tomato Tart

Frisee, confit cherry tomato, warm puff pastry

Second Course Cured Salmon & Beet Carpaccio

House cured sockeye salmon, red beets, micro greens, rosemary cracker, and grainy mustard

Entrée Course Poached Salmon Aqua Pazza

Olives, tomato, fennel, garlic, new potato, baby carrots

Chicken Coq au Vin

Chocolate Pot de Crème with Bourbon Strawberries

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Two Chefs and a Table Valentine’s Menu

Amuse Bouche: New York

Kusshi oyster, quince mignonette, radish & chives

Chateau Gaudrelle Vouvray 2010

First Course: Paris

Citrus cured salmon & beet carpaccio: frisée, lemon cream cheese, seed mustard

Château Val Joanis 2009 Roussanne

Second Course: Rome

Wild pacific mushroom soup: brandy cream & truffle oil

Rainoldi 2008 Nebbiolo

Third Course: Sydney

Foie gras parfait: sour cherry gelée, cioppoline onion, fresh baguette

Wakefield Estate 2009 Cabernet Sauvignon

Fourth Course: Buenos Aires

Beef tenderloin: pan fried gnocchi, roasted vegetables & red wine jus


Olive oil poached sablefish: risotto, asparagus, braised leeks, microherb salad

Bodega Dante Robino 2009 Bonarda

Dessert: Barcelona

Dark chocolate terrine: creme anglaise and salted caramel

Bodegas Hidalgo Pedro Ximenez Sherry “Triana”

Cost $75/pp (tax and gratuity not included)

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