Archive for February, 2013

Chicken Shack logoBistro set for a three-day bonanza of Southern food and drinks

It’s no secret that Two Chefs and a Table and Big Lou’s Butcher Shop love Southern and Soul Food, and we’re always looking for ways to put more BBQ and Southern goodness on our menu. This March, we’re excited to announce a  Southern Food takeover of our Railtown Bistro for the Two Chefs Chicken Shack from March 6th-8th.

During the Two Chefs Chicken Shack, we’re going to take our famous fried chicken and serve it three ways: Original, Hot and Korean. The Hot recipe was inspired by a visit to the legendary Prince’s Fried Chicken Shack in Nashville, home of Tennessee Hot Fried Chicken. The Korean Fried Chicken will be a variation on Big Lou’s popular Bulgogi spice mix to bring a little Asian BBQ flavour to the menu.

The menu will match up the chicken with classic Southern sides like coleslaw, mac & cheese, beans and potato wedges, all done Two Chefs’ style. And since eating fried chicken is a thirsty business, Two Chefs Chicken Shack will also be serving up bourbon cocktails and a special craft beer list to quench the thirst–or cool the heat for those who choose to test themselves against the Hot Chicken.

True to Southern tradition, all the chicken will be skillet fried and served up three ways: whole, half or Chicken and Waffles. The birds will be exclusively sourced from Maple Hills Farm who raise some of best medication and antibiotic-free around just down the road in Abbotsford, BC.

The Two Chefs Chicken Shack will pop up for three days only from Wednesday March 6th to Friday March 8th. The Fried Chicken menu will be available for lunch and dinner service, eat-in and take out.

Two Chefs and a Table can is at 305 Alexander Street in Railtown and at www.twochefsandatable.com on the Internet.


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NYCI’m very excited to present the ideas and inspiration behind the NYC Dinner we’ll be presenting this Thursday and Friday, February 21st and 22nd.

I have been to NYC twice in the last few years and, like a kid in a candy store, I saw and ate everything I could in those 8 days. I visited bars under the Brooklyn Bridge, the oldest bar in NY, McSorleys which only serves light’n’dark beer, ate from food carts, in burger shacks, and restaurants worth millions of dollars. And all of those places have provided inspiration for hundreds of menu items, many of which are on paper and in my head, and some of which we’ll be preparing as part of this special dinner.

I saw some dishes that were of the most exquisite plating style, but enjoyed incredible comfort foods and bar foods just as much. Hopefully, some of that diversity is reflected in the menu I have created below. And with the help of my chefs and butchers, I hope that we can make a little bit of that excitement come to life on our plates in our bistro.

Karl Gregg 

Inspirations and Dishes

Bar Boulud: simple French dishes, great flavours, nose to tail cooking
Dish: house made pate w/pickled vegetables & house pickled onions
French style pate with Sloping Hills Farms pork, hazelnuts and house made truffle oil

Momofuku: evolving classic street food with adding technique, quality of products and flavour layering
Dish: Steamed Buns
Sweet BBQ Pork with grilled scallions & braised short ribs w/gai lan

DBGB: bistro and butcher shop cooking in one with great hand made sausage and burgers. This dish stood out
Dish: Fried Egg with seasonal mushroom salad
Six minute egg, Grana Padano, micro herbs & grilled ciabatta

Red Rooster Harlem: great personal menu and restaurant by Chef Marcus Samuelsson, a homage to great southern cooking paired with his European skills
Dish: Fried Yardbird
Dark meat, cast iron fried , mashed potato, greens

On a personal note I made this dish for my dad this summer and taught him all my tricks to make it whenever he wanted , even bought him the proper tools to do it, he sure did like It. He talked about it for weeks.

Broadway Diner (I can’t remember the name as we visited this place at 8 am after a 3 hr drive to Seattle and a 5 hr red eye flight to LaGuardia. We checked into the hotel and then walked to this place for coffee and eggs.)
Dish: Red Velvet Chicken and Waffles
A red velvet waffle, vanilla bean gelato & sweet pecan chicken praline

This dinner will be offered on Thursday and Friday, February 21st/22nd with paired drinks for each course. The price is $60 per person, excluding tax and gratuity and reservations can be made at 778-233-1303.

For more information on Two Chefs and a Table, please visit www.twochefsandatable.com.

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5689862524_93b3f3359a_mFor years, we were happy to share our Railtown home with the folks from Hootsuite, and now that they’ve moved elsewhere, the neighbourhood just isn’t the same.

To help us keep in touch, Two Chefs and Big Lou’s are offering a lunch program to send Hootsuite employees a taste of Railtown every lunchtime. Think of it as food care packages from back home.


  • Big Lou’s and Two Chefs will offer lunch delivery to Hootsuite Mon-Thurs
  • Orders must be placed by 10:30am for 11:45am delivery
  • 20 lunches or more=free delivery
  • Less than 20 lunches=$2 per lunch order
  • Lunch customers can set up an account with a credit card which will be billed once a week for any lunch orders

For more information or to sign up for this lunch program, email info@twochefsandatable.com or call 778-233-1303.

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0189dinnerG_468x529At its best, Valentine’s Day is packed with the sense of romance and occasion and Two Chefs & a Table is honouring the romantic spirit this year with a dinner themed around vintage romance: candlelight, vintage glass wear, and a multi-course menu of classic dishes that would be familiar to past generations whether they took their dinner in Europe, North America, or any great hotel or ocean liner of the early 20th Century.

From Angels on Horseback, an oyster dish the British borrowed from the French favourite of anges à cheval to Carpaccio, made famous at Harry’s Bar in Venice Venice, to the famous Crab Louie Salad was first seen at Solari’s in San Francisco in 1904, these dishes remain a special treat  to this day.

The entrée selection: Bacon-Wrapped Tenderloin and a delicious Wellington made with local salmon, both have roots which go back centuries, being the food of victors and nobility and what dessert could be more classic or romantic than a Decadent Chocolate Plate for sharing?

The room will be given a romantic makeover, with the communal Chef’s Table removed for the evening, the lights replaced with candles, and antique glassware and fixtures adding to the traditional feel of the meal.

The Two Chefs & a Table Vintage Valentine’s Dinner is $75 per person including paired wines and cocktail with every course. Reservations are strongly recommended to avoid disappointment. Call 778-233-1303 to reserve.

Vintage Valentine’s Day Menu

First course
Angels on Horseback: Local BC Oysters w/smoked bacon

Second Course
Local Raw Plate
Local Beef Carpaccio: mustard, garlic aioli, grana padano, capers, truffle oil
Long Line Albacore Tuna: grilled jalapeno, olive oil, vine ripened tomato

Third Course
Crab Louie Salad: classic tomato, wedge lettuce, avocado cream



Bacon Wrapped Local Tenderloin


Salmon Wellington

Accompaniments paired with Delmonico Potatoes, asparagus, baby carrots and creamed spinach

Chocolate Decadence Plate: to share

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Big Lous 5The ancient Greeks and Romans knew, and it’s true to that this day, that cooking is one of the great arts of love and seduction and food one of the most powerful aphrodisiacs.

If you’re thinking of making your Valentine’s celebration a rich, romantic, intimate home-cooked feast, Big Lou’s Butcher Shop is doing our part to help Cupid by offering a wide range of delicious indulgences to make your Valentine’s delicious and memorable.

Our list of treats includes pâtés and confits. wine-marinated or bacon-wrapped steaks and even some rich, tasty Fraser Valley Duck Breasts. As always, our team will happily help you select and offer expert advice and tips to help to you prepare a Valentine’s Day fit for your Aphrodite, or Apollo.

Big Lou’s Butcher Shop Valentine’s Day Hot Sheet

  • Bacon-wrapped tenderloins
  • Red wine-marinated sirloins
  • Fraser Valley duck breast
  • Fraser Valley duck confit
  • House made pâtés w/sirloins
  • Foie Gras

We always offer a wide range of custom cuts and preparations if you’ve got something specific for your feast.

Visit us at 269 Powell Street or call 604-566-9229 to reserve your Valentine’s Day indulgences. To learn more about Big Lou’s Butcher Shop, visit www.bigloustbutchershop.com.

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