Join the big party in Richmond or order a ready made party to go

The first is to join us for our first ever Superbowl Party at the new Two Chefs Richmond location. Your $20 ticket gets you your first beer and an all-game buffet of our homemade favourites like Big Lou’s hot dogs, Two Chefs Mac & Cheese, Wings, Pemberton Meadows Sliders and Burgers, Meat Hook Chili and salty snacks.

We’ll be offering drink and beer specials along with game day fun like a Wii Gol tournament, squares and a 50/50 draw. We’re even making transportation easy with bus ride to and from Two Chefs Richmond for an extra $15. There’s lots of room to make yourself comfortable and watch the game on our big screens at Two Chefs Richmond and we’ll make sure that you’re well fed and that you get home safely.

If you’re planning a house party, we’re going to offer the same range of delicious home made game food in our Superbowl Feast catering package.  This well-rounded package of favourites just require a little heating to be ready to serve.

The Superbowl Feast includes:
·     2 litre Meat hook Chili
·     12 Big Lou’s Hot dogs
·     5 lbs Wings
·     6 Pemberton Meadows Burgers

The cost of for the standard feast is $120 and we’ll be offering a Feast and a Half with a whole bunch more of everything for $185. We’ll be accepting orders up until Saturday February 4th for pickup by 1pm on Superbowl Sunday, February 5th.

Whether your come to our place or pick us up and take us to yours, Two Chefs and a Table and Big Lou’s Butcher Shop will put locally-sourced flavour on your Superbowl party menu. Email info@biglousbutchershop.com or call 604-564-9229 for more information, to buy tickets or order your feast.

Hear from farmers who’ve been certified, taste some delicious Salmon Safe food prepared by Two Chefs and a Table and listen to some music from Fiddlestix.

VFM Vendors who have been certified Salmon Safe are: Helmer’s Farm, Klippers Organic Acres, Albert’s Herbs and Nursery, Glen Valley Organic Farm, Ice Cap Organics, Rootdown Farm, Shalefield Organic Gardens and Poplar Grove Arbour.

Check out the Salmon Safe BC websitefor a list and map of certified farms.

Pacific Salmon Foundation (PSF)  and Fraser Basin Council have teamed up to deliver the Salmon-Safe program in British Columbia!

Salmon-Safe, which has been highly effective in Oregon and Washington for more than a deacde, is an eco-certification program that encourages farmers to use agricultural practices that protect Pacific salmon habitat and water quality. Farms are evaluated by independent, professional certifiers. Once certified, farms are designated “Salmon-Safe” and receive a seal of approval to include on product packaging and marketing materials. Since the program’s inception in the United States, more than 300 farms have been certified as “Salmon-Safe” representing a total of 60,000 acres. Learn more about Salmon-Safe farm certification.

We held back some of the best lamb with the idea of doing a special meal based around a variety of lamb dishes and products and we’re really excited to announce our Polderside Lamb Dinner to be held on the evening of September 14th in the bistro. The five-course meal will include dishes made from a variety of lamb parts, everything from loin and leg entrées to lamb heart and kidney paté, lamb head ravioli and a lamb broth soup. We’re even making our signature lamb merguez into a sausage roll that we’re serving as the amuse bouche.

The meal will also serve as a way to remember our good friend Jens-Hugo Jacobsen of Polderside Farms who passed away while working on the farm he loved. Hopefully, a meal like this is the best tribute we can pay to him.

The cost for the Polderside Lamb Dinner is $75 per person, not including tax and gratuity and reservations are strongly recommended for this popular event. Two Chefs and a Table is located at 305 Alexander Street in Railtown. For more information or to book your table, call 778-233-1303 or email info@twochefsandatable.com.

Those who just can’t wait until the 14th to get their lamb can stop in at Big Lou’s Butcher Shop where another fresh Polderside Lamb is expected to arrive this week.

Polderside Lamb Menu

Amuse Bouche: Merguez Sausage Roll w/cumin yogurt dip
With/ See Ya Later Ranch Gewurztraminer

First Course: Scotch Broth: lamb broth, barley, root vegetables

Second Course: Lamb Terrine: liver, heart & kidney pate with grainy mustard & butter lettuce salad
With/ Poplar Grove Cabernet Franc

Third Course: Lamb Cheek Ravioli with Sage Butter
With/ LFNG Stock Chardonnay

Entrée: choice of

Pan roasted Lamb Loin: pommes puree, seasonal vegetables and mint sauce
Or/
Gigot de Sept Heures: slow roasted leg of lamb, roasted new potatoes, butternut squash and rosemary pan jus

With/Chateau St. Michelle Chardonnay

We’ve had lots of demands over the last few months to serve breakfast more often than just Saturday and Sunday. We’ve been asked by our friends in the restaurant and bar trade whose time off comes midweek, locals who can’t wait five days between getting their brunch fix and, well, us–it’s no secret that we love a great breakfast and we think ours is one of the best!

So, with that in mind, we’re going to be opening for breakfast from 9:30am-230pm seven days a week starting Monday, March 28th. As a bonus, we’re going to be adding a brand new item to our menu: Chicken & Waffles. Anyone who’s been to traditional diners in the US has probably encountered chicken and waffles and we’re upping the ante soul food classic with our housemade waffles, breaded Polderside chicken, pecan butter and bourbon syrup.

Our weekday breakfast menu will focus on classics like omelettes, scrambles, Chicken & Waffles and our signature Big Lou’s Breakfast. Breakfast service will overlap with our lunch service and menu of sandwiches, bowls and salads. The weekend brunch menu will include our breakfast classics and will add our delicious hashes and our bennies that feature housemade English Muffins and hollandaise sauce.

Follow us on Twitter (@2chefsandatable) and Facebook to get our latest menus and fresh sheets and first news about upcoming special events.

Sold-out in

Two Chefs and a Table are pleased to announce the return of our Cinco de Mayo feast for a second great year. Thanks to last year’s quick sell out, we’re going to be offering the menu for three nights starting on Cinco de Mayo itself and finishing on Saturday May 7th.

This year’s menu again features five courses of regional Mexican dishes made with local ingredients and combined with complimentary drinks true to the spirit of Cinco de Mayo. From Molotes which are a traditional holiday food in Oaxaca to Chiles en Nogada a Pueblan favourite to Pozolé, the traditional soup which is found throughout Central Mexico and whose recipe dates to pre-Columbian times. Like everything made at Two Chefs and a Table, the ingredients being used in our Cinco de Mayo feast are locally-sourced from our favourite farms like Polderside, Pemberton Meadows and Sloping Hills whenever possible to ensure utmost freshness and quality.

The range of drinks to accompany the course ranges from our favourite Mexican beers to tequila-based cocktails and even a delicious Petite Syrah from L.A. Cetto, one of Mexico’s leading wineries, to accompany the main course.

The cost for the Cinco de Mayo dinner is $75 per person, not including tax and gratuity and reservations are recommended for this popular event. Two Chefs and a Table is located at 305 Alexander Street in Railtown. For more information or to book your table, call 778-233-1303 or email info@twochefsandatable.com.

Cinco de Mayo Menu

Amuse Bouche
Tiger Prawn Ceviche: lime juice, avocado, fresh prawn
Served with/Champagne Cocktail: El Jimador Blanco tequila, lime sorbet, champagne

First Course
Pozolé: braised pork jowl soup
Served with/Negro Modelo beer

Second Course
Molotes: hand rolled masa harina filled with shredded pork, salsa verde
Served with/Batanga: Cazadorés Reposado tequila, lime juice, Mexican cola

Third Course:
Chilis en Nogada: Poblano chili stuffed w/Polderside chicken, raisins, garlic, onion & cilantro, creamy walnut sauce, pomegranate seeds
Served with/Agavé Stormy: Cazadorés Reposado tequila, lime juice, agavé syrup, ginger beer

Entrée – choice of

Achiote marinated Sloping Hills pork tenderloin, pipian verde, jicama & guava salad
or/
Grilled marinated Pemberton Meadows skirt steak: grilled nopales, mole rojo, esquites
Served with/L.A. Cetto Petite Syrah 2009 (Baja, Mexico)

Dessert
Cinnamon fried plantains, unbaked mango cheesecake
Served with/Don Julio Anejo tequila

VIP treatment in Canada’s hottest culinary destination

Over the past five years, the neighbourhoods of Vancouver’s Downtown East Side (DTES) — Gastown, East Hastings, Railtown, Chinatown — have emerged as the heart and soul of the city’s food and cocktail culture. Starting with the arrival of a few brave pioneers who took the leap by choosing to locate to the historic neighbourhood others had abandoned, the Downtown Eastside has been energized by a flood of new restaurants, many opened by first time owners drawn by accessible, interesting heritage commercial spaces and the growing community of restaurateurs.

Just far enough off the beaten track to be hidden from all but the most adventurous visitors, the culinary excitement of Gastown has so far been a locals’ phenomenon. The St. Regis Hotel is setting out to help change that with the city’s first Gastown Dining Package that combines a stay at the Vancouver premiere downtown boutique hotel with VIP treatment at a group of restaurants personally reviewed and selected by St Regis GM Jeremy Roncoroni.

When booking the Gastown Dining Experience, guests make their dining selections from the list of restaurants and the St. Regis Hotel makes the reservations and books a complimentary taxi ride to dinner. Once at the restaurant, guests will receive VIP treatment from some of the finest hosts in the city as they enjoy these exceptional dining experiences.

The three restaurants included in the inaugural Gastown Dining Experience are: Boneta, Two Chefs and a Table, and Cork & Fin, each of which shines a light on a different facet of the neighbourhood’s culinary excellence.

While it wasn’t the first new opening in Gastown, many credit Boneta as Gastown’s first destination fine dining restaurant. Like their airy space at the Corner of Cordova and Carrall, their menu effortlessly combined the contemporary and the classic to establish the Gastown model of superb food and drink without pretence. Their upcoming move around the corner to a new space in Blood Alley will be an exciting moment for their staff and customers. ( boneta.ca/)

Over 2 ½ years ago, Two Chefs and a Table brought classic French technique and a focus on local ingredients to the still-developing East end of Gastown. They’ve built a superb reputation and a loyal local clientele for their menu that balances complex multi-course tasting menus and hearty favourites made from scratch. Their country kitchen-like space transforms from bright brunch and lunch space to candlelit intimacy at dinner. ( twochefsandatable.com/)

As the name implies, the focus of Cork & Fin is squarely on fresh seafood and great wine selections. The bounty of local seafood options makes up the majority of the menu including a world-class oyster bar with selections pulled from the nearby waters of the Gulf Islands and Vancouver Island. The warm, exposed brick walls of Cork & Fin have stood for 125 years since the Alahambra Hotel was built immediately after the great fire of 1886. ( corkandfin.ca/)

“We’re extremely excited to launch this program,” said St. Regis Hotel general manager Jeremy Roncoroni. “We have been huge fans of the restaurants in Gastown and we’re looking forward to sharing them with our guests through the St. Regis Gastown Dining Experience. So often, it can be difficult for visitors to choose places to go but we have taken the work and risk out of the process by selecting restaurants that we love and where we can send our guests with complete confidence that they’ll have superb dining experiences.”

To book a St. Regis Gastown Dining Experience, email info@stregishotel.com.

About the St. Regis Hotel Vancouver
Named one of the “Top 10 Hotels in Canada” for service two years running since reopening after a complete $11 million renovation, The St. Regis Hotel Vancouver offers cosmopolitan boutique downtown accommodations and a unmatched set of included services and amenities. For more information on the St. Regis Hotel, visit stregishotel.com.

Amuse Bouche

Big Lou’s lamb sausage: made in house at Big Lou’s Butcher Shop, brioche wrapped

with/ 2008 Bodegas Aruspide Chardonnay Sauvignon Blanc: this unique blend of Chardonnay and Sauvignon Blanc gives this wine both weight and freshness
 

Entrée

Sunflower Duck: Polderside Farms, blood orange reduction, rapini, duck fat roasted potato
 
or/  Pemberton Farms rib eye: dry aged grass fed, roasted shallot, garlic, citrus herb butter, pomme puree
 
with/ 2008 Louis Moreau Domaine de Bieville AOC Chablis: Louis Moreau is one of the premier producers in Chablis and unique in the fact that he owns his own vineyards, enabling him to produce wines of great quality
 
 
First Course

Pork: Rilettes: Sloping Hill Farm pork rilettes, apple compote, herb crostinis
 
with/  2009 Crasto Douro Tinto: recognized as one of the premier producers in Portugal, their Douro Tinto is unoaked, allowing the wine to be fresh and expressive

Second Course

Nicola Valley Lamb Wellington: wild mushroom, mushroom reduction
with/
2007 Van Zeller Douro Rosé: the historic Van Zeller family vineyard produces this Rosé from a blend of Port grapes, making this a lush, round, yet wonderfully dry Rosé
 

Third Course

Chicken liver parfait: Polderside Farm chicken liver, herbe de Provence aspic, French bread
 
with/ 2007 Vina Leyda Carmenere: Vina Leyda is a pioneer Chiliean winery and the Carmenere is signature grape of Chile with wonderful herbaceous spice and fruit notes.

Dessert

Mr. Belvedere’s Sundae: Sloping Hills candied pork belly bacon gelato, bourbon maple syrup, candied pecans
 
with/ Hidalgo Palo Cortado “The Wellington”: From one of the oldest names in Sherry, the Palo Cortado has savoury and sweet flavours, for a unique taste

On Wednesday February 9^th, Two Chefs and a Table will celebrate the one night Vancouver return of renowned bartender and cocktail artist Jamie Boudreau with a special evening dinner event. The night will feature a paired menu of French-inspired classic dishes created by Chefs Allan Bosomworth and Karl Gregg matched with cocktails built around the unique flavour of St-Germain, the French Elderflower blossom liqueur.

It won’t be the first time that Jamie Boudreau will have teamed up with Karl Gregg; they cut their teeth together in the early 90s in the Vancouver food business when Jamie was honing his craft behind the bar and Karl was learning his trade in the kitchen. Since moving from Vancouver to Seattle, Jamie collected a list of accolades that includes awards like Bartender of the Year in Seattle Magazine, being named one of their “Best of the Decade” and being listed as one of Playboy’s “Top 10 Mixologists” in 2009. Jamie now spends much of his time consulting with bars all over the World on their cocktail programs and working on his award-winning bartending instructional show called Raising the Bar.

At the same time Karl has worked throughout Vancouver developing his culinary vision culminated by opening his own French-inspired bistro Two Chefs and a Table in 2008 with his partner Allan Bosomworth. In 2011, they followed this award-winner by opening Big Lou’s Butcher Shop, Vancouver’s first nose-to-tail craft butcher shop. While the dinner will focus on French-inspired preparations like Duck Cassoulet, Nicoise and Red Pepper Bisque, in keeping with the philosophy of Two Chefs and Big Lou’s, the entire menu will be made with local and house made ingredients like Polderside Duck and Chicken, long line caught tuna, house made pasta and Big Lou’s Butcher Shop sausage. “We’re really excited to have Jamie joining us for the next event in our Wine Drinker Dinner Series,” said Karl. “He’s one of my oldest friends in the business and I am excited to work with him one more time and have our customers treated to his world-class mixology.

The matched cocktails that will Jamie will mix and serve range from the original St-Germain cocktail to his own interpretations of classics like the 18th Century and Chrysanthemum, to the evening closing Bitter Bike, a Jamie Boudreau creation. “I’m looking forward to working, once again, with one of the first people that I’d met when I’d moved back to Vancouver. Vancouver is where I learned the industry, and I’m excited to be coming back to my roots to share and experiment with my friends and peers.”

The dinner costs $80 per person (tax and gratuity not included) and there will be two seatings during the evening. This night is expected to fill up fast so reservations are strongly recommended. To book your table, email info@twochefsandatable.com or call 778-233-1303. Two Chefs and a Table is located at 305 Alexander Street.

New Year’s Eve Wine Drinker Dinner

This New Year’s Eve, Two Chefs and a Table will mark the end of a very momentous year for the Bistro and the city with a special wine drinker dinner event. In 2010, the World was invited to come and visit us, and they left impressed by us as they left an impression on us!

The Two Chefs and a Table New Year’s Eve 2010 dinner will be a perfect start to a full night of parties or by itself as a more understated way to celebrate the change of years. The menu gathers together signature Two Chefs’ dishes like Coq au Vin, housemade terrine, carpaccio and rilettes with seasonal vegetables, house-made desserts and sauces made from scratch. All capped with a champagne dessert as a final toast to the year.

This New Year’s Eve dinner is $75 per person, not including tax and gratuity. Two Chefs and a Table is located at 305 Alexander Street. For more information or to book your table, call 778-233-1303 or email info@twochefsandatable.com. Reservations are recommended.

Amuse bouche – Salmon Rilettes

Wine: Segura Viudas Cuvee (Spain)

First Course

Potato and Leek: local potato, leek, morbier cheese croquette

Wine: Laughing Stock Chardonnay (BC)

Second Course

Lamb Terrine: housemade with polderside lamb, cornichons, french mustard, onion bread

Wine: MacMurray Ranch Pinot Noir (Calfornia)

Third Course

Beef Carpaccio: triple a beef, crispy capers, fried shallots, truffle aioli, crostini

OR

Tuna Carpaccio: lemon vinegar, frisse, classic egg mimosa, caper berries, pommes anna

Wine: Petals d’Osoyoos Bordeaux Blend (BC)

Entrée

Coq Au Vin: Polderside Red Bros chicken, red wine braised, risotto

OR

Pan Seared Triple-A Tenderloin w/pavee of potato, roasted local vegetable, tableside bernaise or chasseur sauce

OR

Grilled Sturgeon: fresh w/veal demi glace, paired with a salt cod brandade, red pepper aioli, butter-roasted asparagus

Wine: Perrin and Fils Rasteau (France)

Dessert

Classic Lemon Tart w/vanilla cream

OR

Champagne: Veuve Cliquot (France)

Bringing old world service and traditional full-service butchering downtown

Inspired by old world neighbourhood butchers, Big Lou’s Butcher Shop will open for business January 3^rd on the corner of Powell and Gore Streets. This “new traditional” butcher shop will focus on offering sustainable, local and fresh meats and old-world service to retail and wholesale customers across Vancouver.

Big Lou’s will feature display cases stocked with prime meats, game and poultry with a focus on locally supplied products. Award-winning sustainable farms like Sloping Hills for pork, Polderside Farms for poultry and lamb, and Pemberton for beef not only use best practices, they also make the best-tasting meats.

While these will be the backbone of the selection, seasonal game and specialty meats will also be available and an ever-changing selection of house made items like sausage, cured meats, dressings, cures, marinades and pickled vegetables will make Big Lou’s a one stop for home chefs.  Big Lous’s all also offer restaurant meal replacement items like braised short ribs, lamb shanks and pork belly for quick preparation and delicious results.

Along with retail sales, Big Lou’s will also feature a sandwich counter serving fresh made traditional deli sandwiches built around house-made prepared meats. Highlights will be slow-cooked caramelized beef, pastramis, sliced to order porchetta, all served with classic sides. The deli counter dining and takeout will be supplemented by a more extensive boucherie-style catering menu for home and office occasions. For special events, the retail side of the shop will also be available as a location for intimate dining.

Allan Bosomworth and Karl Gregg, the partners behind Big Lou’s Butcher Shop, also run the nearby French-inspired Two Chefs and a Table bistro. The idea for a locally-focussed head-to-tail butcher emerged from the day to day process of making the growing range of housemade sausages, pates and prepared meats used in the bistro. Inspired by the role of “the boucher” in traditional French kitchens, Big Lou’s will be a butcher shop that approaches the craft with a chef’s mindset—do it right, reduce waste by using the whole animal and make the meat easy to work with in the kitchen.

Though the return to the traditional butcher’s craft is being led by big cities, shops like Big Lou’s are fuelled by small-town and neighbourhood values.  Dressed in crisp white oxford shirts with suspenders and traditional butcher’s aprons, the Big Lou’s staff will offer personal service and expert help for customers whether they’re choosing from the glass retail cases or requesting custom butchered meats.

Whether you want a source for local, sustainablly farmed meats, homemade meal replacements items or a place where the butchering process is open, internactive and personal, Big Lou’s Butcher Shop will be your one stop for meat. Located at 269 Powell Street, Big Lou’s can be found on the web at www.biglousbutchershop.com.