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Archive for April, 2012

Five-course Mexican menu to be offered Friday & Saturday May 4/5

Mexican food and drink is a passion of both Allan Bosomworth and Karl Gregg of Two Chefs and a Table and so, each Cinco de Mayo, they take a break from classic French bistro and North American comfort food dining to offer a multi-course meal of regional Mexican dishes paired with Mexican cocktails, beer and wine. It’s not only one of their favourite days at the bistro, it’s also become an annual sell out.

With a culinary tradition as deep and diverse as Mexico’s, there’s always fresh inspiration for this meal and again this year, the five-course menu features brand-new creations with nothing repeated from past events. This year’s menu has roots in Michoacán, Oaxaca, Sinaloa and Puebla combining  authentic Mexican specialties like Masa Harina and Pasilla Chiles with the fresh local ingredients which are part of the  Two Chefs and a Table approach. Each course will be served with a paired drink, ranging from house favourite Tecate Beer to a Nouveaux Carré, an Anejo Tequila-based spin on the classic Vieux Carré.

This dinner will be served both Friday and Saturday night, May 4-5 and costs $75 per person (tax and tip not included). This is always a popular dinner and reservations are strongly recommended by calling 778-233-1303 or by emailing info@twochefsandatable.com.

This year Two Chefs and a Table will also be extending their love of all things Mexican will be extending to include offering cooking classes in Mazatlan later this year. They’ll be working alongside Chef Alistair Porteous, owner of the rave-reviewed Water’s Edge Seaside Bistro. Follow Two Chefs and a Table on Twitter @2chefsandatable or at Facebook/twochefsandatable for latest updates.

Complete Cinco de Mayo 2012 Menu

1st Course

Michoacán Steak Tartare: fresh AAA tenderloin steak with cilantro, fresh chiles, lime juice and avocado

Served w/ Mescal margarita – Mescal, Brandy and fresh lime juice

2nd Course

Sopés: pan-fried Masa Harina, housemade chorizo, crema

Served w/ Tecate beer

3rd Course: –  Chilaquiles – Fried corn tortillas, pasilla chili sauce, queso fresco

Served w/ Nouveau Carré: Anejo Tequila, Benedictine, Lillet Blanc, Pechauds bitters (Zig Zag Café, Seattle)

4th Course: Oven roasted duck breast, pumpkin seed molé, wild rice, plantains

Served w/ La Cetto Petite Syrah 2008 (Baja California, Mexico)

Dessert: Zapotec Blancmange: sweetened Masa Harina, mango cream, dark chocolate shavings

Served w/  Uno Mas tequila anejo

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Legendary Quebec brewery makes first appearance at Craft Beer Week

Sylvain Bouchard of Unibroue

Two Chefs and a Table and Big Lou’s Butcher Shop are very excited to present a Unibroue portfolio tasting at the Cultch. This very special Vancouver Craft Beer Week event will feature Sylvain Bouchard, Unibroue’s Beer Sommelier along with a menu of authentic Quebec-style dishes created specifically to pair with each of the award-winning beers.

Sylvain Bouchard is one of Canada’s foremost beer experts and evangelists and his rare trips to BC are always exciting for beer lovers. This time, he’s visiting BC specifically for Vancouver Craft Beer Week and this event will be the highlight of his whirlwind tour West. His thorough understanding of Unibroue’s beers and a deep passion for the art of pairing beer and food

Unibroue is one of North America’s most decorated breweries, having won over 150 international medals making them among the most decorated brewers in the World. Their dedication to creating superb Belgian-style ales is legendary.

Two Chefs and a Table and Big Lou’s Butcher Shop have won numerous accolades and awards for their food and this event will allow them to give full expression to their culinary approach—expect to see dishes like beer sausages made with Unibroue Ales, beer marinated meats and authentic Quebec recipes.

Each ticket gets the holder four food and beer pairings allowing for the opportunity to enjoy some great culinary delights paired with some of Unibroue’s most highly awarded Belgian-style ales.

Date: Sunday, May 20th
Time: 12-3pm
Price: $40
Tickets available: 100
Location: The Cultch, 1895 Venables St.

Tickets are available at Big Lou’s Butcher Shop, 269 Powell Street. 604-566-9229.

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Five course menu to pair with wines from BC’s newest super-premium collection

Two Chefs and a Table’s popular Wine Drinker Dinner series returns Wednesday, April 18th with a five-course dinner that features the wines of Siren’s Call, the outstanding new collection of super-premium BC wines created by winemaker Mark Simpson, one of BC’s most experienced consulting winemakers.

In creating Siren’s Call, Simpson journeyed thousands of kilometres across the length and breadth of BC’s grape-growing regions meeting growers, tasting grapes and hand-selecting the best to be used in creating Siren’s Call. Each Siren’s Call variety lists the origin vineyard on the label, grounding and connecting each to its terroirs.

Having already worked closely with the entire collection while catering the Siren’s Call launch event at The Cultch, the opportunity to dig deeper into the pairing possibilities was very exciting for the Two Chefs team. The outstanding five-course menu that has been specially-created for the dinner will feature superb local ingredients, expertly and creatively prepared to match the wine selections for the evening. Guests will taste the entire line, which will include single barrel, 100% new oak pure varietals that go into “Harmonious” Merlot-based 5 grape Bordeaux blend. Mark may bring some surprises from his personal cellar as well.

Highlight dishes include seared Qualicum Scallops presented with a chilli-orange glaze paired with Siren’s Call’s newest release, a lush, fragrant Viognier and Fraser Valley Lamb Satays with minted Apple Salsa paired with Siren’s Call’s Pinot Noir.

There will be two seatings for this dinner and Mark will be on hand to discuss the wines and other projects from his Artisan Food & Beverage Group. Guests who wish to enjoy the dinner with the winemaker should request to be seated at the Chef’s Table for the 7pm seating.

The cost for the dinnwe is $75 per person, not including tax and gratuity and reservations are recommended. 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. For more information on Siren’s Call Wines, visit http://www.theartisancollection.ca/sirens-call-wine.
First Course:

Qualicum scallops Pan Seared with braised leeks, and a chili and orange glaze
Paired with/Siren’s Call Viognier

Second Course:

Spinach Salad caramelized pecans, grilled plums, Goat cheese
Paired with/Include () Wine Rose

Third Course:

Grilled herbed Fraser Valley Lamb satay w/minted apple salsa
Paired with Siren’s Call Pinot Noir

Entrée

Roast Berkshire pork belly, seedy mustard sauce, new potatoes, kale, & carrots
Paired with Siren’s Call Merlot 

Desert

International cheese plate and callebut chocolate truffles
Paired with Siren’s Call Harmonious

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Two Eastside favourites team up for a unique Gastown brunch experience

For one special day on Easter Sunday, April 8th Two Chefs and a Table is going to invade Cork & Fin to offer a pop-up Two Chefs brunch service with a distinctly Cork & Fin twist. Combining the wildly popular made-from-scratch brunch of Two Chefs and a Table with the fresh seafood focus of Cork & Fin, the one-off menu spins brunch classics in unexpected and mouth-watering ways.

Some of the dishes like the Po’Boy Benny made with local oysters and Big Lou’s bacon and the Shrimp & Grits which matches local king stripe shrimp with housemade grits have a distinctly Southern feel. Others, like the East Coast Lobster Hash and Fruits de Mer are inspired by places much further East. Then there are those dishes that could come from nowhere else but the West Coast like a Dungeness Crab Benedict with ripe avocado and tomato.

“We’ve chatted with Francis Regio of Cork & Fin many times about ways that we could do a one-off event that would be fun for our staff and exciting for our regulars”, said Allan Bosomworth of Two Chefs and a Table. “A pop-up brunch service seemed like a natural fit from the moment we started talking about it.”

The two course  set menu will be served from 9:30-2:30 on Sunday, April 8th and costs $29.50 per person. After starting with a Mimosa and fresh pastries, guests are able to choose from seven different brunch entrée options to complete the meal. It wouldn’t be a meal at Cork & Fin without something from the raw bar and fresh local oysters will be available for $1.50 each.

Cork & Fin is located at 221 Carrall Street  and tables for this special brunch will available by reservation by calling Cork & Fin at 604-569-2215 or by booking through Open Table (http://www.opentable.com/cork-and-fin).  This is expected to sell-out and booking soon to avoid disappointment is strongly recommended.

Two Chefs and a Table will also be offering  its signature  brunch service Friday-Monday on the Easter weekend. The restaurants can be found on the web at  www.twochefsandatable.com or www.corkandfin.ca.

TWO CHEFS AND A TABLE

POP UP

EASTER BRUNCH MENU

@

CORK & FIN

Sunday, April 8th, 2012

MIMOSA AND PASTRIES

~

ENTRÉE COURSE

Choice of one of the following:

SHORT RIBS AND EGGS

House Specialty short ribs, poached eggs, hollandaise, brioche

or

DUNGENESS CRAB BENEDICT

Tomato, avocado, cream cheese

or

EAST COAST LOBSTER HASH

New potato, seasonal vegetables, lobster demi, hollandaise, poached eggs

or

‘PO BOY’ BENNY

Fried local oysters, bacon, new potato hash, poached eggs, hollandaise

or

FINE HERB OMELETTE

Thyme, chevre, fresh herbs

or

SHRIMP AND GRITS

Local king stripe shrimp, southern grits, fried eggs

or

FRUITS DE MER

Mussels, clams, oysters, lobsters salad and brioche

~

$29 PER PERSON

$1.50 OYSTERS

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