Archive for September, 2012

Popular Railtown Bistro will offer a Southern-style menu for jazz lovers

ImageOver the course of the last 12 years, Cory Weeds’ Cellar Jazz Club has not only established itself as the finest jazz clubs in Vancouver, but as one of the best in the World, having been named one of Downbeat Magazine’s “Top 100 Jazz Clubs in the World” six times. 

This Friday, September 28th, Two Chefs and a Table will help the club celebrate it’s 12th Anniversary by launching a new food partnership with the Cellar. The menu of share plates and entrees they have created for the Cellar balances seasonal favourites with healthy dose of flavours of the Bayou and South where Jazz originated over a century ago. 

“When Cory approached us about the possibility of a partnership, the potential was evident immediately,” said Karl Gregg of Two Chefs and a Table. “Cory’s willingness to build a menu that drew upon the Southern heritage of Jazz was very exciting for us as was the chance to share our food with a whole new audience.”

The menu developed specifically for the Cellar combines Southern classics like Shrimp n’Grits, Creole Meatballs and Fried Chicken alongside favourites like the Big Lou’s Burger, charcuterie and cheese selections and local mussels. And while the menu is rooted in the deep South, Two Chefs and a Table makes the dishes from scratch using fresh local ingredients.

“I’m really excited by this partnership” said Cory Weeds. “I was looking for ways I could evolve my business and improve the product, while having more time to spend on the other things I love to do—like my own music. I looked at potential food service partners and Two Chefs and a Table seemed like exactly the right fit.”

The new menu will be launched on Friday, September 28th as part of the club’s 12 Year Anniversary Celebration featuring the Jerry Weldon/PJ Perry Quartet. The menu will be available 7 nights a week afterwards.

Cory Weeds’ Cellar Jazz is located at 3611 West Broadway and on the web at www.cellarjazz.com. Two Chefs and a Table can be found in Railtown at 305 Alexander St. and on the web at www.twochefsandatable.com


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ImageOrder your turkey, turducken or full dinner to make the day a feast

The spectacular September weather might make it feel like summer, but the calendar says that Thanksgiving is just around the corner and with only a few weeks until the big day, it’s an ideal time to pre order the centrepiece of your feast. Along with locally-raised turkeys from Rossdown Farms, we’re also offering smoked Sloping Hills Hams, Big Lou’s signature turduckens and complete hot, thanksgiving dinners.

Our Rossdown Farms local, free range turkeys are a perfect starting point for building your Thanksgiving dinner and will be available for $4.65/lb. Pre-ordering is always recommended to avoid disappointment.

Big Lou’s Turducken is made with Rossdown Farms Turkey, Rossdown Farms Chicken, Yarrow Meadows Duck and pork sausage. They are available for $14.00 per lb, oven ready and must be pre-ordered by Monday October 1st, to be ready for Thanksgiving weekend.

We will also be offering smoked Sloping Hills Hams if you want a non-poultry centrepiece or are looking for a second protein for a big feast.

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

The meal comes family and costs $175 and feed a group of 6-8. These meals must be pre-ordered by Monday, October 1st for pickup on Thanksgiving Weekend.

To order your Turkey, Turducken, smoked ham or full dinner, 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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Come enjoy new dishes in the test kitchen every Tuesday

With two busy restaurants, an award-winning butcher shop and a successful catering company under their umbrella, new menu and product development is a never-ending process for the Two Chefs and a Table team. Now, the public is being given a window on the process during their brand new Test Kitchen Tuesdays which begin September 18th in the Two Chefs Gastown bistro.

Each Tuesday, the Two Chefs and Big Lou’s culinary team will gather at the bistro to work on new dishes and menus and the doors will be thrown open to allow interested friends, regulars and food lovers in to try these new ideas and dishes while interacting with the chefs in an informal setting. The open kitchen will allows patrons to watch the crew at work, while they enjoy everything from fresh cuts from Big Lou’s Butcher Shop and new creations out of the smoker to more refined preparations for tasting menus and paired wine dinners, depending upon the week.

Home chefs and foodies will be able to get a little closer to the culinary process and interact with the Chefs picking up pointers for their own food adventures at home. The Chefs will be on hand to present and explain the dishes, field questions and, of course, solicit feedback.

Each Test Kitchen Tuesday menu is $28 per person and includes a minimum of three courses every week. As an added bonus Two Chefs and a Table will waive their normal corkage fee for guests who want to bring their own wine. Reasonably-priced paired wine, beer and cocktail pairings for each week’s menu will also be offered.

Whether for the unbeatable multi-course dining value and zero corkage fee or the opportunity to interact with the talented culinary team as they develop new dishes and menus, Test Kitchen Tuesdays offer something for every passionate foodie.

To make reservations for an upcoming Test Kitchen Tuesday, call 778-233-1303. Two Chefs and a Table is located at 305 Alexander St. and can be found on the internet at www.twochefsandatable.com.

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