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With regard to the filing of criminal charges against a former owner of Two Chefs & a Table:

Due to on-going criminal proceedings we are unable to comment on any specifics at this time beyond saying that we, the other two owners of the business, acted quickly and diligently from the very beginning of this incredibly unfortunate situation – from reporting the matter to police and cooperating fully with the investigation, to ensuring that Allan Bosomworth was immediately terminated from any on-site access or responsibilities.

The safety of our staff and customers is always topmost in our minds. Our businesses are part of our community and our customers are our friends. As owners, we are saddened, sickened and devastated by what has occurred but as this matter is now before the courts we have been advised that we are unable to further comment on specifics of this incident until such a time as the criminal proceedings are complete.

Please direct any requests for information to:

Jeffrey Horswill,
Davis LLP

Karl Gregg
Two Chefs and a Table


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New Sales & Operations manager Julie Parker has over 20 years’ experience


2 chefs canape

Two Chefs Catering is proud to introduce Julie “Jules” Parker as our Sales and Operations Manager. Julie will be the primary contact for our catering clients and, with more than 20 years direct catering experience and impeccable customer service skills, Jules will help to make every catering job a success for our clients.

Jules is a born Vancouverite who found her passion for the culinary arts at a young age and has pursued it through work and education since. Along with formal training through the BCIT Venture Program, Dubruille Culinary Institute, Tourism Management from BCIT and Kwantlen College Marketing Program, she has pursued her craft while living and working in Vancouver, Whistler and Victoria.

Two Chefs Catering has provided food service for everything from weddings and workplace meal service to intimate dinners at home, BBQs and more and Jules fits right into this program with wide-ranging experience which includes wedding and event planning, fine dining, destination event management and most recently, resort sales management.

“We’re really pleased to have Jules joining our team,” said Karl Gregg of Two Chefs. “She brings an enormous amount of skill and experience to help guide and support our clients in planning a successful, and delicious, event.”

For more information on Two Chefs Catering click HERE.

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Big Lous 5Some people may choose to make their Mondays Meatless, but if that’s not your idea of delicious, Big Lou’s Butcher Shop is inviting you to “Meet the Butcher Mondays.” Each Monday from 6-7pm, we will highlight different areas of our expertise with complimentary product tastings and the chance to meet and greet our team for tips and talk. The culmination of this series of events will be the first Big Lou’s Boucherie Dinner, which will be held in the Butcher Shop on Thursday, July 11th.

The Big Lou’s Butcher Shop product development team includes two butchers and two chefs, each specializing in specific areas of the butcher shop and deli arts. On each night, the team will be on hand to discuss where the inspiration for new recipes comes from, the process of developing and tasting new items along with a range of product samples to taste and explore.

The dates and themes for the evenings are:

June 25th: Sausages & Pâtés
July 8th: Meat Pies & Take Home Dinners
July 15th: Sandwiches
July 22nd: Charcuterie & Accompaniments.

We’re also pleased to announce our first Big Lou’s Boucherie Dinner on July 18th. This four-course paired dinner will be held in Big Lou’s for an intimate group of no more than 12. The theme for the first dinner is “All About the Smoker” and each course will be built around something prepared in our smoker. This dinner costs $75 per person with paired drinks with each course (including tax and gratuity). Call 604-566-9229 or email info@biglousbutchershop.com to reserve.

First Course

Smoked Fish plate: house smoked Tuna, Trout and Dad’s Salmon with crème fraiche, toast points & pickled summer vegetables

Paired with: Roaring Twenties Sauvignon Blanc

Second Course

Smoked Duck Carpaccio: house smoked local Duck, roasted and sliced with a fresh citrus marmalade

Paired with: Roaring Twenties Merlot


Smoked Odds and Ends: Pork Hock Cakes, Pork Ribs and Beef Tongue Pastrami with roasted vegetables, new potatoes, asparagus & mushroom barley

Paired with: Bourbon Sour


Smoked almond and maple brittle ice cream

Paired with: Port

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It is with no small amount of sadness that Two Chefs and a Table announces that we will be offering the last service at our Railtown Bistro on June 15th, 2013.

We’d like to take this moment to offer our sincere thanks to the many people who chose to make us part of their lunch, brunch, dinner and catering plans over the last five-plus years. We’d also like to thank all our friends in the food industry for their support and encouragement.

The Two Chefs name and menu will not be lost as we will continue to run Two Chefs Richmond as both a popular café and as the home for our catering business. It will also be the new home of the legendary Two Chefs’ brunch with the launch of weekend brunch service in July on Richmond’s sunny patio and in the dining room.

We will also be expanding the range of products, events and services at Big Lou’s Butcher Shop with the addition of brunch items to the deli menu in July and the kickoff of special meat-focussed sit-down dinners in the butcher shop in late June. Watch Big Lou’s social media for details of the first dinner event.

Once again, thanks for all your support, we look forward sharing more food adventures in the future.

–The Two Chefs and a Table Team

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Order a Cajun Turducken for your chance to win your Thanksgiving Turkey

super_bowl_2013To celebrate the return of the Superbowl to New Awlins, we’re offering some Big Lou’s Butcher Shop and Two Chefs and a Table Southern favourites to take home for Superbowl Sunday.

Big Southern Bowl Pack $125

  • Louisiana Meatballs and Ribs
  • Double smoked and Braised and seasoned with our apple BBQ sauce
  • Melatinis Lasagna
  • Southern Mac n’Cheese (with our pulled pork on top)
  • 12 Big Lou’s All-Beef Wieners

All ready to go in the oven

Just Add Buns Pack $125

  • A whole BBQ pork butt – you shred it and serve it
  • 12 Big Lou’s All-Beef Wieners
  • Roast Beef –Sliced and ready to go
  • Double Mac n’Cheese–ready to bake
  • Coleslaw with our housemade Apple Dressing

RedZone Turducken

We are making offering our famous Turducken for the Superbowl but with some extra cajun heat. They’ll be filled with red hot wings and a spicy duck sausage to give your Superbowl Party a real Creole feel! Price: $14/lb
Bonus: If you order a RedZone Turducken, we’ll give you a chance to win your Thanksgiving Turkey. Pick the winning Superbowl team by the Vegas Spread and we’ll give you a gift certificate for a Big Lou’s Thanksgiving Turkey

Big Lou’s Double Smoked Chicken Wings.

We’ll also be selling our smoked, slow-cooked Chicken Wings for $7/lb. for take-home goodness.

Call Big Lou’s at 604-566-9229 or visit to order your Southern Superbowl Feast.

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We’re  going to be offering a 3-course Robbie Burns Day supper this weekend at the bistro.

1st Course:

Saltspring Mussel Chowder


Beet and Hazelnut Salad


Roast Beef and Haggis: House made Haggis, mashed ‘neeps and tatties, roasted Cache Creek top round, and jus


House made brownie with whisky cream, caramel ganache and fresh berries

3 courses for $36. Call 778-233-1303 to reserve

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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


Cherries Jubilee with vanilla gelato

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