Posts Tagged ‘local’

Big Lou's Red & White Burger

Big Lou’s Red & White Burger

The namesake of Big Lou’s Butcher Shop was the long time butcher at Red & White grocery store in Sechelt, on the Sunshine Coast. His home made burgers, grilled and served up in the backyard, were a favourite summer treat for local kids.

After months of working on testing and tweaking all the ingredients, Big Lou’s Red & White Burger is ready to launch and has been added to the Big Lou’s menu just in time for the arrival of sunny Spring weather. It’s a tribute to those simple, tasty backyard burgers, made with beef ground in house, and topped simply with Iceberg Lettuce, melted processed cheese, house made sauce and served on a soft sesame bun.

The Red & White Burger costs $7.50 including a bag of Miss Vickie’s chips and will be available daily to enjoy at lunch or as an impromptu picnic in one of the green spaces in Railtown. Big Lou’s Butcher Shop is located at 269 Powell St. and is open 7 days a week.


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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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Best_GOLD 2014Big Lou’s Butcher Shop is very pleased to have been awarded the 2014 Best of the City Gold Medal for Best Butcher (Downtown/Gastown/Yaletown). These awards are given on the basis of public voting, so many thanks must go to those who took the time to go online and vote for Big Lou’s.

As a way of celebrating this accolade, Big Lou’s will be offering customer appreciation pricing on some of our favourite items.

Big Lou’s housemade sausages will be on sale for “buy 5, get 1 free”. These sausages are all made fresh using local meats and customers can mix and match varieties like our Chorizo, Maple Thyme, Irish Breakfast, Bratwurst and more to reach the total.

Big Lou’s is  also be offering our premiere Two Rivers Meats Natural Ribeye Steaks for only $19.99/lb. This beef is born and grazed in BC, then dry-aged for at least 28 days for incredible tenderness and flavour. This is a great chance to try dry-aged, grass-fed beef at a great price.

Big Lou’s Butcher Shop is now offering delivery throughout Vancouver to make choosing our locally-sourced artisan butcher goods easier than ever. Delivery is available three times a week and orders can be placed by phone or email. For more information visit us online at www.biglousbutchershop.com.

These feature prices will be in effect until Sunday, March 9th. Big Lou’s is located at 269 Powell St. and we’re open 7 days a week. For more information, visit www.biglousbutchershop.com or call 604-566-9229.

Thanks again to everyone who voted and helped us to win this great award!

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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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Choose one from each colour category.

Choose one from each colour category.

Just in time for Labour Day, we’re launching our Long Weekend Freezer Packs. Priced at only $45 each they’re filled with enough Big Lou’s goodness to feed the long weekend crowd at an unbeatable price of up to 25% off our regular pricing. Customers put their own pack together by choosing one item from each of the four product categories, we’ll put the pack together and it will be ready for weekend, or anytime enjoyment.

With a variety of choices in every category, the pack can be put together in 150 different ways to make sure that each customer gets the mix that’s right for them.

Add on items for freezer packs.

Add on items for freezer packs.

There are also a variety of add-ons available at the same low Freezer Pack prices–so if  a couple more Rib Eyes, more free range eggs, or anything else is needed, it can be added into the pack. For big weekends or stocking up,  get 3 freezer packs for $120.

These pack will be available fresh for pick-up between August 31st and September 6th, use them straight away or freeze them for future use.  Please email aaron@biglousbutchershop.com or call the shop at 604-566-9229 to place an order with our butchers.

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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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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



Bacon Wrapped Local Tenderloin


Salmon Wellington

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

Chocolate Decadence Plate: to share

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