Archive for the ‘Dinner Events’ Category

Interactive dinner to focus on locally-sourced seasonal ingredients and secondary cuts

Big Lous 1On Valentine’s weekend, Karl Gregg of Big Lou’s Butcher Shop will host a special dinner event which will be part speakeasy and part private  party. In a secret 16-seat Gastown location which is being specially transformed for this event, Karl will prepare a four-course dinner highlighting secondary cuts and local seasonal ingredients. While he works from an open kitchen, guests will be encouraged to interact as much as they please with questions about ingredients, recipes, and techniques.

Diners will learn be given the address and directions on the day of the event and seatings will be offered beginning from 6:30pm-9:00pm. Tickets for this dinner are $65 and can be purchased by emailing karl@biglousbutchershop.com or calling Big Lou’s Butcher Shop at 604-566-9229.

Big Lou’s Secret Dinner Menu

Amuse Bouche
Fresh BC Oyster with a mignonette ice

First Course
Big Lou’s Head Cheese
Local pork, parsley, chilies, citrus and made in house at Big Lou’s

Second Course
Buffalo Duo
Handmade Ravioli with braised buffalo in a fresh broth
Buffalo bocconcini cheese with vine ripened tomato, handmade pesto, and salted pine nuts

BC Beef Flank , handmade BC Potato Gnocchi, Wild mushroom Ragout

Fresh Cannoli with seasonal Okanagan fruits, ricotta,


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Two Chefs

 The Vancouver dining experience has changed incredibly over the last 25 years or so, and while most city dwellers know and experience a wide variety of international cuisines on a daily basis, this wasn’t always the case.

For Karl Gregg of Two Chefs and a Table, growing up on the Sunshine Coast in the 70s and 80s meant that trips to the big city were visits to a very different world. The highlight of each visit was the visit to Chinatown where his parents would visit the specialty shops to restock on things they couldn’t find at home then take all the family to eat one of the classic Chinatown restaurants like the legendary Green Door Restaurant, the Ho Inn or Mings.

Everything was fascinating to young eyes—the volume, the hustle and bustle, and the different flavours like black bean sauces, chili pastes, thick egg drop soups, won ton soups and even fried rices. Those restaurants are long gone, and with them have disappeared the flavours remembered fondly by so many who grew up in Vancouver.

Two Chefs and a Table is going to honour the Chinatown food of their youth with a new menu of classic dishes recreated as they were originally made: with fresh ingredients, sauces made from scratch and full of the intense original flavours.

The dishes on the menu will include classics like Smoked Beef Tongue, Sticky Ribs, housemade BBQ Pork, Szechuan Beans, Sui Gow, Jellied Hocks and Ginger Garlic Short Rib, alongside other favourites.

“Asian food is one of my passions and it’s all rooted in the Chinatown flavours of my youth,” said Karl Gregg. “I was a part of the team which developed the menu and opened the Red Door Asian Grill and I always promised myself that I’d do a retro Chinese menu to bring back some of the dishes that I grew up on.”

The Two Chefs Chinese menu will be served family style for groups of 2, 4 or 6 and each dinner will include cocktails or beer. A special Suckling Pig dinner for up to 8 people will be available with a 48-hour pre-order for $500. This dinner will be served on the Chef’s Grand Table and served with all accompaniments.

The menu will be served nightly from Wednesday to Saturday starting May 29th and ending June 15th. Two Chefs and a Table is located at 305 Alexander St. and reservations may be made by calling 778-233-1303. 

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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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gatsby party rev_may1Get into the Gatsby mood with Two Chefs and a Roaring Twenties Wines

Two Chefs and a Table and Vancouver Urban Winery are pleased to announce a celebratory Roaring Twenties Gatsby Dinner at Vancouver Urban Winery on Saturday, May 11th. These Railtown neighbours are teaming up for a special night that features prohibition-era dishes from the Two Chefs “Gatsby” menu along with and Roaring Twenties Wines and live jazz from Vancouver legend Cory Weeds.

The party will close out the very successful Gatsby pop-up restaurant with a flourish and get attendees in true twenties spirit with dancing, drinks and great food. Vancouver Urban Winery’s renovated 1920s building will be decorated in period style with candlelight as guests enjoy a three-course meal from the Two Chefs team, paired with Roaring Twenties wines.

Jazz impresario Cory Weeds is not only the proprietor of the Jazz Cellar, ranked as one of the top 100 Jazz Clubs in the World by Downbeat Magazine, he’s a heck of a player too. Cory will be on hand with his combo to play classics from the big band and swing eras.

“We really wanted to end The Gatsby” pop-up with a party and Vancouver Urban Winery was the perfect partner for this event” said Chef Karl Gregg. “Their space, their brand and their vision bring so much to help us celebrate the Roaring Twenties in style.”

On May 11th, the doors will open for mingling and appetizers at 6pm, dinner will be served at 8pm and the lounge will open from 9pm-late for drinks and live music. Tickets for this party are just $75 including a three-course dinner with paired drinks. may be purchased through Eventbrite.com or at the winery.

For more information on Vancouver Urban Winery visit: vancouverurbanwinery.com

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

For more information on Cory Weeds and the Cellar Jazz Club: cellarjazz.com

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We’re very pleased to share the a la carte menu for The Gatsby, our roaring twenties pop-up restaurant which launches next Wednesday, April 17th. Along with these selections, we’ll also be offering weekly three and five-course set menus. For more information about the pop-up restaurant, click HERE for the announcement.

First Courses

Cauliflower Veloute  $9
Cheese croquette, shallot oil

Gorgonzola Gourgeres $9
Goats and blue cheeses, bacon

Salmon rilettes $11
House smoked salmon, thyme butter, toast points

Chicken Noodle Soup $10
Angel hair pasta, soft boiled egg, peas, housemade broth

Smoked tongue Salad $10
Sliced beef tongue, pickled radish, toast points

Pate $11
Housemade pickles, hot mustard and crostini, toast points

Devilled Eggs $8
Free range eggs, crispy chicken skin, smoked paprika

Local Shrimp Gratin $12
Cognac, garlic, kale

Second Courses 

Butcher block $17

Housemade and local meats, pickled veg and mustards

Classic Fondue $14
Emmenthal cheese, applewood cheddar, kirsch, and accompaniments

Steak Tartare $12
Hand cut to order tenderloin, capers, egg yolk, herbs, crostini, sea salt

Waldorf Salad $10
Classic butter lettuce, carmelized walnuts, celery, apples, dressing


Rainbow Trout $23
Oven roasted, with a shellfish veloute, filo vegetable purse

Chicken Coq Au Vin $23
Classic braised red wine chicken, seasonal vegetables,

Steak Frites  $25
Hand cut pommes frites, demi glace, roasted vegetables, table side Bearnaise

Nicoise Salad $ 20
Seared local Albacore tuna, 5 minute egg, new potato, nicoise olives, haricot verts, braised tomato

Canard Duo  $28
Breast of duck, confit duck croquette, marmalade, duck fat potato, asparagus

Cassoulet for Two  $44
Confit duck leg, white beans, house made sausage, pork belly with seasonal vegetables

Sides – $8
Roasted Asparagus and Hollandaise
Roasted Brussel sprouts and lardons
Carrots Vichy
Duchesse potatoes
Pommes frites

Dessert Course

Cheese Board 17
Selection of cheeses, orange marmalade, grape puree, crostinis

Assorted tart plate $10
Handmade fruit, pecan and chocolate tarts

Baked alaska for 2 $13
Classic sponge cake, ice cream and merginue

Cherries Jubilee $7
Vanilla bean gelato, shortbread, kirsch

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Paying tribute to the era of prohibition, Art Deco and the Charleston

gatsby2The Roaring Twenties era still evokes visions of a golden time of luxury and creativity, and no story captures the moment like The Great Gatsby. To celebrate the imminent release of a new film adaptation of this great story, Two Chefs and a Table will become “The Gatsby” for three weeks this spring. The menu and room will be transformed with authentic dishes from the twenties, tableside service and décor that sets the mood for indulgence.

Over the past years, Two Chefs and a Table has paid tribute to this era in a series of wildly popular prohibition-themed dinners, and during The Gatsby, the team will once again carefully recreating famous and forgotten dishes and drinks, reintroducing them to modern diners in their intimate bistro.

Working closely on décor with A&B Partytime Rentals, the restaurant will be transformed with lace, linens , candles and silver punch bowls and the Chef’s Table will become the stunning centrepiece of the room for groups of up to 10. Blackout curtains will evoke the privacy of a speakeasy and period music will set the mood for an escape to another time and place.

Along with classic dishes like Roasted Duck, Steak Tartare, Salmon Wellington, Waldorf Salad, Croquettes and Duchesse Potatoes, guests will be offered period drinks like punch, or a martini, shaken and served tableside. Three and five-course set menus will be offered along with a la carte options.

“The period dinners that we’ve done have been some of our favourite events but we always wanted to have the time to do an even more with our room and menu,” said Karl Gregg. “By doing this dinner event as a pop-up, we’re able to spend even more time and energy transforming the bistro into a tribute to the era.”

The Gatsby will run Wednesday-Saturday nights for three weeks beginning April 17th and reservations can be made by calling 778-233-1303. Thanks to A&B Partytime Rentals and Dan Sebal for their help in designing the décor.

Follow on twitter @2chefsandatable or Facebook.com/twochefsandatable for latest updates.

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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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