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a Table is going to honour the Chinatown food of their youth with a new menu of classic dishes recreated as they were originally made: with fresh ingredients, sauces made from scratch and full of the intense original flavours.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

Entrees

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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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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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

 

Entrée

Bacon Wrapped Local Tenderloin

or/

Salmon Wellington

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

Dessert
Chocolate Decadence Plate: to share

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2 chefs artworkFive courses of comforting traditions from the family kitchen

With the spirit of the Holidays in the air, Two Chefs and a Table is readying for its next Wine Drinker Dinner with a distinctly family-oriented theme. On Thursday December 6th, Dishes our Grandparents Taught Us will feature a multi-course meal of dishes that the Two Chefs team first learned in their family kitchens.

Grandparents’ houses are most often remembered warmly, and it’s no surprise that the five-course menu includes comforting selections like Oxtail Soup, Fried Chicken and Braised Chuck Steak. Of course, in this city of immigrants, the cuisines represented span Southeast Asian Satays, to French and Italian and even the classic Canadiana of a Maple Pecan Tart.

Dishes Our Grandparents Taught Us Menu:

First Course: Local Oxtail Soup – French style vegetables, herb dumpling
Second course: Pork Satay — peanut and chili with greens
Third course: Maple hills Fried Chicken – crispy fried chicken, spicy salt
Entrée Course: Braised local chuck steak – mirepoix ravioli, roasted broth
Dessert: Maple Pecan Tart

Each course will be served with a paired wine or cocktail and the dinner is $75 per person, tax and gratuity not included. To reserve call 778-233-1303 or email info@twochefsandatable.com.

Two Chefs and a Table is located in Railtown at 305 Alexander St. and online at www.twochefsandatable.com. Follow Two Chefs and a Table on Twitter @2chefsandatable and like us on Facebook at Facebook.com/twochefsandatable.

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