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Posts Tagged ‘gastown’

Irish Breakfast SausageBig Lou’s Butcher Shop is set for St. Patrick’s Day with some housemade Irish specialties ready to be cooked up this weekend.

Fresh off receiving another Georgia Straight Golden Plates Award as one of the Best Butchers in Vancouver, we’ve finished preparing batches of our Irish Breakfast and Guinness & Steak Sausages. We’re also stocked up with have some of Two Rivers Meats’ Natural Corned Beef and local beef that’s perfect for your stews.

Our “SuperBen” Irish Breakfast Sausage was inspired by our Irish Butcher Ben who craved the taste of the legendary Superquinn Sausages, considered an Irish national treasure. When he complained that he couldn’t find anything like a Superquinn in Canada, we took it upon ourselves to recreate that banger, and went through a number of different recipes before we got one that passed the Ben test. They’re great in a St. Paddy’s day brunch.

The Steak & Guinness Sausages make for a Bangers and Mash that any house would be proud to serve. We grind three kinds of steak with caramelized onions, spices, Guinness and a very small amount of breadcrumbs to absorb the beer and bind the mix. Who can resist steak and beer in sausage form?

Finally, our friends at Two Rivers Meats have made some naturally-raised Corned Beef which we’ve brought in for anyone who’s planning to celebrate with Corned Beef & Cabbage or a Corned Beef Hash.

Quantities of all these are limited, so come down soon to make sure your St. Paddy’s is one that your tastebuds will remember. Big Lou’s Butcher Shop is open 7 days a week at 269 Powell St. in Railtown. Call 604-566-9229 or visit www.biglousbutchershop.com for more information.

 

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Big Lous 6 copyLocally-sourced meats and specialities delivered right to the door

Vancouver’s award-winning Big Lou’s Butcher Shop is making it easier than ever before to enjoy locally-sourced meats and artisan treats with home or office delivery now available three times a week.

Alongside a wide range of cuts of Heritage Angus Beef, Pemberton Meadows and Cache Creek Beef, delivery customers can order free range chicken, Fraser Valley pork and Bison, all sourced from outstanding producers. Big Lou’s  is also offering a wide range of butcher’s specialties and shop classics in the deliveries like a housemade sausages, fresh sausage rolls and pot pies, porchetta roasts, pulled pork and much more.

All cuts of meat can be customized with any of Big Lou’s signature dry rubs and marinades. Customers simply pick a cut and favourite marinade and the meat will arrive ready to go. Detailed cooking and storage instructions are always available.

Deliveries will be made during business hours Mondays, Wednesday and Fridays in reusable coolers to keep the order at optimal temperature for transfer to fridge or freezer. Delivery within Vancouver is free for orders over $75 with a nominal $10 charge applied to smaller orders. Delivery is also available outside Vancouver by request with extra delivery charges calculated by distance.  Customers who decide to pick their order up from Big Lou’s shop in Railtown will get 10% off the price of their order.

Order cut-off times are Friday 5pm for Monday delivery, Monday 5pm for Wednesday delivery and Wednesday 5pm for Friday delivery. Orders can be placed by phone 604-340-3445 or 604-340-4461 or by email to info@biglousbutchershop.com.

Fresh, local, unmedicated meats are a healthy, delicious choice and Big Lou’s Butcher Shop is making it easier than ever to cook these at home with a simple delivery program. Visit www.biglousbutchershop.com or email info@biglousbutchershop.com for a full product pricelist.

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Big Lous 6This year, why not brighten up your work lunches or holiday parties with Big Lou’s new catering platters? We’ve got a range of options from gourmet to relaxed, that will take the stress out of the planning process.

The platters include everything from a French-style platter with pâté, rillettes, and other decidedly Gallic treats to Charcuterie Platters and even a Smoked Seafood Platter with a wide range of fresh bounty slow-cooked to perfection. Big Lou’s sandwich fans can choose from a Big Italian Platter with spicy meatloaf sliders or a platter of slider-sized Big Lou’s classics mixed and matched.

The complete list of platters is below. Call 604-566-9229 or visit in person for further information or to order. Big Lou’s Butcher Shop can be found in Downtown Vancouver at 269 Powell St. or online at www.biglousbutchershop.com.

Provençal Platter

Country pâté (pork and chicken liver w/brandy), Sliced saucisson sec, house smoked sockeye salmon, house made Fraser Valley duck rillettes, Qualicum Brie, dijon mustard, seasonal fruit and baguette

10-12 people 85$+gst 20 people 150$+gst

Smoked Seafood Platter

House smoked sockeye salmon, cold smoked albacore tuna loin, smoked rainbow trout, bacon-wrapped oysters, chive sour cream, Dijon mustard, caper berries, fresh lemon and baguette

8-10 people 85$+gst 20 people 150$+gst

Big Italian Platter

Housemade spicy Italian meatloaf w/Sunday Gravy & Grana Padano parmesan on ciabatta slider buns

20-29 Sliders 2$ ea +gst/ 30 Sliders 55$ + gst/ 60 Sliders 100$ + gst

Charcuterie Lover’s Platter

Shaved prosciutto, sopresetta, Sloping Hills fennel salami, Sloping Hills saucisson sec, house pickled green beans, balsamic cipollini onions, Dijon mustard, and sliced baguette

10-12 people 85$+gst/20 people 150$+gst

Qualicum Beach Platter

A selection of meats and cheeses from Qualicum Beach: Qualicum Brie, Qualicum Tipsy Jill (Jack style cheese with red wine), Slopresetta (Sloping Hills pork sopresetta), Sloping Pure salami, house pickled beans, balsamic onions, dijon mustard, grapes and mixed crackers

8-10 people 85$+gst/20 people 150$+ gst

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gringoIt’s no secret that Two Chefs are big fans of Mexican Cuisine, whether authentic regional dishes like the ones we created for our famous Mexican multi-course dinners, or comforting LA Street Food classics. So, it’s exciting news that Two Chefs will be providing the delicious fare served up at Gastown’s newest joint opening soon in Blood Alley.

Taking over the old Judas Goat space, Gringo will be serving an all new menu of  Mexi-Cali dishes created by Karl Gregg and the Two Chefs team.  Opening is tentatively scheduled for early October, and many of the signature items like the Taco Beef,  Adobo-marinated Chicken and more will be available for home preparation at Big Lou’s Butcher Shop.

While Two Chefs is excited to develop and help execute this signature menu, they’re just as excited that there to have a new place in the ‘hood to grab a cold beer or two and enjoy some tasty tacos year-round.

Keep track of the progress toward opening day on their Facebook or Twitter homes.

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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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Two Chefs and a Table brings in 2013 with a Prohibition-style Dinner

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Two Chefs and a Table is going back to the Roaring Twenties for one night with a speakeasy-style dinner to celebrate the New Year. The menu, drinks and décor will harken back to the wild days of prohibition, though guests can dine easy in the knowledge that the police won’t be breaking down the door . . .unless they have a hankering for Waldorf-style appies and classic cocktails.

There will be two ways to enjoy this special evening—a $35 three-course set menu served from 5:30-8:30PM for those whose evenings include multiple stops and a $75 five-course second seating starting at 9PM which includes paired wine and cocktail selections  and a midnight countdown to 2013 (prices do not include tax and gratuity). The five-course menu will also be available by special request during the earlier seating. Watch for full menu details coming soon.

The mood for the night will be set with period music, privacy curtains and candles for a true prohibition feel. What better way is there to ring in the New Year than with great food and drink, great company and an intimate, unique event to remember?

To reserve, call 778-233-1303 or email info@twochefsandatable.com for reservations.

Follow Two Chefs and a Table on Facebook and Twitter (@2chefsandatable) for full the latest news from Two Chefs and a Table.

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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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