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Archive for December, 2012

Here are the complete menu details for our five-course New Year’s Eve dinner. 


First Course

A appetizer platter for table with

Devilled Eggs
Shrimp and Crab Cocktails
Sausage Rolls
Tuna Tartare
Angels on Horseback

Second Course

Blue Cheese Wedge Salad
Hazelnuts, red onion, iceberg salad

Third Course

Mushroom Veloute

Entrée Choice

Salmon en croute with Bernaise Sauce

Roti de Boeuf – with Port Wine demi glace

Free run Fraser Valley Roasted Chicken

Dessert

Cherries Jubilee with vanilla gelato

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big-lous-cleaver-logo-positiveWhether you’re throwing a New Year’s Eve house party or hosting a New Year’s Day brunch, Big Lou’s Butcher Shop has got charcuterie, roasts and centrepieces to make your event memorable.

Here are some special NYE items for you.

–We’ve had so many requests that we’re going to be offering turduckens for NYE as well this year. We’re only going to be offering our  14 lbs + size and the price is $14/lb,

–We’re also featuring a special NYE platter with duck rillettes, hibiscus and winter spice salami, cheese, duck terrine, house made fennel sausage, bread and crackers, condiments and house made pickles for $79 (for 10 people) or  $129 ( that can be pre-ordered for the 31st

–Whether you’re making New Years Day brunch for a few or a crowd, don’t forget to pick up our Fraser Valley bacon, boneless Sloping Hills ham steaks (11.99/lb) and free range Maple Hills farm eggs

–Canadian Foie Gras goes superbly with maple syrup to make your pancakes and waffles extra indulgent

Special turducken and party platter orders must be placed by 5pm Sunday and we will be open 11-5 on New Year’s Eve for party shopping.

Call 604-566-9229 or stop into the store to place your orders.

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Christmas Dinner can be an intimidating meal to prepare, and given that I’m in the process preparing for two Christmas Dinners of my own, I thought I would share a few tips for a successful feast.

Planning

Just like Christmas shopping, planning for a Christmas meal works best when it’s started before the last minute. The first step is to get a menu together—some of the things I think about when working a menu are:

  • What kind of cooking space is it?  What kind of cooking options are there–stove, oven etc
  • Timing and numbers:  what time is dinner how many people are expected?

When you’re thinking about the actual menu, it’s easy to get over-ambitious, but remember that it’s Christmas and you should save a little time for yourself! When in doubt, keep the menu and recipes simple.

Shopping list

Like shopping at the Mall, shopping for Christmas feasts can be stressful and busy, so make a shopping list from your recipes, then check it twice and make sure to get into the shops early to avoid disappointment.

Prep

One of the ways to simplify your Christmas Feast is to start your prep early. There is lots of work which can be done long in advance like:

Vegetables: Carrots can be peeled and Brussel Sprouts can be trimmed and cleaned and stored in water till the big day

Roasted Vegetables:  Can all be cut and set up now–squash, turnips,

Stuffing: Cut the bread and root vegetables now and store in airtight bags or even freezer

Gravy Base: Make a base gravy and store it in an airtight container until Christmas Day. You’ll just need to add the pan drippings on the day.

Cranberry Jelly: Make it now, not later as it stores and holds very well.

We’ll pass along a few more tips as we get closer to the day!

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Two Chefs and a Table brings in 2013 with a Prohibition-style Dinner

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Two Chefs and a Table is going back to the Roaring Twenties for one night with a speakeasy-style dinner to celebrate the New Year. The menu, drinks and décor will harken back to the wild days of prohibition, though guests can dine easy in the knowledge that the police won’t be breaking down the door . . .unless they have a hankering for Waldorf-style appies and classic cocktails.

There will be two ways to enjoy this special evening—a $35 three-course set menu served from 5:30-8:30PM for those whose evenings include multiple stops and a $75 five-course second seating starting at 9PM which includes paired wine and cocktail selections  and a midnight countdown to 2013 (prices do not include tax and gratuity). The five-course menu will also be available by special request during the earlier seating. Watch for full menu details coming soon.

The mood for the night will be set with period music, privacy curtains and candles for a true prohibition feel. What better way is there to ring in the New Year than with great food and drink, great company and an intimate, unique event to remember?

To reserve, call 778-233-1303 or email info@twochefsandatable.com for reservations.

Follow Two Chefs and a Table on Facebook and Twitter (@2chefsandatable) for full the latest news from Two Chefs and a Table.

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