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If you’re planning a romantic home-cooked  Valentine’s celebration this year, Big Lou’s Butcher Shop can help you do Aphrodite’s work with a wide range of locally-sourced indulgences to make your feast delicious and memorable.

0189dinnerG_468x529This year’s list of treats includes our range of pâtés and confits, bacon-wrapped tenderloins, buttery tender local dry-aged rib-eyes cut to order, and even some of our housemade Cassoulet to give the meal a French flavour. As always, our team will happily help you make your selections and offer expert advice and tips to help to you prepare a Valentine’s Day fit for your Romeo or Juliet.

 Valentine’s Day Ideas from Big Lou’s Butcher Shop

  • Rilettes, pâtés, and confit to start
  • Wrapped tenderloins or dry-aged local beef as stunning centrepiece
  • Housemade Cassoulet as a rich accompanying dish
  • House-smoked bacon, free-run eggs and a wide variety of sausages for breakfast in bed

Big Lou’s is open 7 days a week at 269 Powell St. Find them on the internet at biglousbutchershop.com or call 604-566-9229.



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Roast TurkeyBig Lou’s Butcher Shop has extended the deadline for ordering its famous Turduckens and delicious “Take & Bake” dinners to Friday, December 20th.  Orders placed before close on Friday can be picked up Christmas Eve.

Big Lou’s is offering two styles of Turducken this year. Along with the full three-bird Turkducken (14-20lb), a boneless 4 or 8-lb Turducken roast is also available. Made from a local turkey breast stuffed with signature Big Lou’s Turducken sausage, it’s a great way to celebrate Southern-style Christmas with a smaller group.

The Big Lou’s “Take and Bake” Turkey Dinner ($180) feeds up to 10 and includes a  fully dressed 15lb Free Run Rossdown Farms turkey, Italian sausage stuffing, all the sides and sauces, and a pumpkin pie from Cadeaux Bakery. Just pop the turkey in the over on Christmas day and warm the sides and you’re ready to feast!

Big Lou’s Butcher Shop is located at 269 Powell St. Free delivery in the Vancouver area is available on orders over $100. Call 604-566-9229 for more details.

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GnocchiWe know it just wouldn’t be fair to write about the gnocchi-making class without giving you a recipe so that you can whip up your own batch at home, so here’s the recipe we use when making our gnocchi.

6 each                                Russet Potato
½  cup to ¾ cup               All purpose Flour
1 ea eggs                             Free range or Born 3
Big pinch of each              Salt and pepper
4 oz                                       Butter
3 sprigs                                 Sage – or other favourite herbs


  • Bake potatoes in oven at 375 for electric and 350 for gas until flesh is soft throughout
  • Let cool 5-8 minutes
  • Cut in half and squeeze out soft potato on to a tamis or a sieve or a ricer
  • After all potato is removed from skins add egg and mix
  • Then add flour and salt and pepper mix well and add more flour till the mix does not stick to you fingers and stay there, but SHOULD be tacky
  • Heat a pot of salted boiling water (2 tblsp per liter)
  • Have a bowl of cold water ready and a slotted spoon( if eating right away no need for this )
  • Roll the dough out to desired thickness  and place on a floured surface and cut with a scraper or a knife into sizes
  • Start blanching immediately in boiling water
  • Either transfer to cooling bath if cooking later or to frying pan with butter and herbs if cooking immediately
  • Use a good Teflon pan, and fry until golden brown on both sides and then serve

Some Hints

  • Pick even sized potatoes
  • Use 3 potatoes per portion approx
  • Wash and place on oven proof tray
  • You do not have to pan fry they can be put straight into a sauce like tomato, garlic cream etc
  • Remember the feel of the gnocchi versus the amounts of flour
  • Remember to test the batch before cooking all of them
  • Be sure to use fresh ingredients for best results

Good luck!

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Big Lous 5Big Lou’s Butcher Shop will be open 11-5 Saturday and Sunday to help you with your BC Day long weekend grilling needs. These are our features  the weekend.

-Fraser Valley Pork Loin Chops $9.99 /lb
-Fraser Valley Pork Sausages made in house $8.49/lb

-Cache Creek Natural Beef cross cut short ribs (maui style) – plain, hawaiian marinade or jerk marinade $9.25/lb
-Cache Creek Natural Beef skirt steak $9.99/lb
w/house made adobo marinade, plain, or chimichurri
-Cache Creek Natural Striploin $29.99/lb

-Rossdown farms free run boneless skinless chicken breast 8.99/lb
-Rossdown farms free run chicken legs 4.29/lb
-Rossdown farms free run chicken wings smoked in house 8.99/lb

Call us at 604-566-9229 or visit us in person if you have any special weekend requests.

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Sometimes, you find inspiration in the strangest places. Recently, I found mine teaching a one-off gnocchi-making class.

GnocchiThis isn’t meant to be a complaint, but being a chef—especially a chef owner—means a lot of long hours and hectic days. Big summer events and hot weather like our current stretch of over 30 days of heat and humidity take their toll.  Some days, even all the beer and bourbon in the World won’t fix it!!!
But there are also days that remind you why you love this job enough to spend 20 days straight of wearing nothing but your chef clothes, to and from work; why it’s ok that both arms are covered in small warning burns from ovens, fried chicken oil, and pans;  and why you went to bed at 1am and get back up at 7am to do it all again.

Let me tell you about one such day.
While closing the Railtown Bistro was a sad thing, we got to see lots of our regulars and friends over the last week as they stopped in for one last meal with us. One of our regular guests told us on one of our last nights she would miss the gnocchi and as I knew that she was coming in, I was able to make gnocchi just for her and her friend. They were very pleased!

A few days later she contact me to ask if I would teach her and her friends to make gnocchi and, I immediately said “yes” and began to draw up a plan for what the night would look like.

I said sure , and I began draw up a rough idea of the night would look like. My plan looked something like this.

  • Charcuterie and Cheese for guests as they arrive, tell them about Big Lou’s of course
  • Start the night with prep for the three sauces:
    • Chorizo and tomato
    • Wild Mushroom and goats cheese
    • Brown Butter and Sage
  • Gnocchi making – everyone to get involved and help make enough for entrees
  • Serve dinner of salad Gnocchi with the three sauces, all presented family-style

With approval on the plan, I began getting ready for the big night including doing all my prep on Saturday before the class. The venue was great: a beautiful house and a even better kitchen that was filled with lovely, inquisitive guests. Everything was right for a great evening.

It turned out that each of the guests had been to Two Chefs in Gastown and it was great to hear them all say how much they had loved it. During the night, we made some great gnocchi and I managed to hold my own against guests who had learned from gnocchi experts in their families.
Afterwards, I was able to watch the fireworks from a most tranquil patio with a view of the show. After quietly packing up, I headed home late at night as usual, but this time with a renewed energy for the Sunday brunch service that was on the schedule.

Along with the great night, I’m starting to play with the idea of some occasional in-home cooking classes, customized to specific dishes that the guests have picked to learn. Please email info@twochefsandatable.com if you’re interested in hosting or being part of a group cooking class. We’d be more than pleased to create a custom and delicious event where you and your friends can learn and then enjoy your new food creation.

Thanks for reading,

Karl Gregg

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Famous brunch menu being served with patio service & reservations

Chicken & Waffles

Chicken & Waffles

Two Chefs’ legendary weekend brunch menu will make its awaited return with the launch of Weekend Brunch at Two Chefs Richmond on Saturday, July 20th. Along with a world of delicious brunch options, Two Chefs Richmond will offer the licensed patio service, reservations for almost any-sized group and free parking that were never possible in Railtown.

Two Chefs regulars will again be able to get their fix of their favourite Southern and country kitchen brunch dishes like Chicken & Waffles, the Big Lou’s Breakfast, Croque Madame and Chicken Fried Steak, while newer Richmond friends will learn why the Railtown bistro became such a popular destination for brunch lovers all over Vancouver.

Just as they were in Railtown, all hangover cures—Caesars, Mimosas and the signature Bacon Bourbon Bloody Mary will be just $5, all Bennies will be made with housemade English Muffins and Southern dishes will include housemade biscuits. Likewise, all breakfast meats—the signature jerk bacon, local hams, chorizo and sausage and more—will all be supplied by Big Lou’s Butcher Shop.

Brunch will be served at Two Chefs Richmond  Saturdays and Sundays from 10am-2pm. Located at 7-3331 Viking Way, Two Chefs Richmond is easily accessible via the Knight Street Bridge and Bridgeport Road. Call 604-233-7769 for reservations.

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gatsbyWe’re offering another great way to join the Roaring Twenties Great Gatsby party this Saturday!

If live Jazz and drinks is more your speed than a sit-down dinner, just drop in after 8pm to catch Juno-nominated Cory Weeds and his combo play some classics from the Gatsby era, and enjoy tasting Roaring Twenties wines and a selection of delicious wines-on-tap. If you’re hungry, you can order from an a-la-carte menu of our Gatsby-inspired dishes.

Gatsby Platter $22

A mix of

Devilled Eggs: free range eggs, crispy chicken skin, smoked paprika
Gougeres: with bacon, goat’s and blue cheeses
Salmon rilettes: house smoked salmon, thyme butter, toast points

Pate $12
Housemade pickles, hot mustard and crostini, toast points

Butcher block $19
Housemade and local meats, pickled veg and mustards

Cheese board $19
Local and imported cheeses, pinot grape puree, apples, crisps

Classic Shrimp Cocktail $12
Seared shrimp, chili aioli and spicy horseradish aioli

For more information, email info@twochefsandatable.com or call (604) 566-9463.

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