Two Chefs and a Table jazzes up the menu at the Cellar
Over the course of the last 12 years, Cory Weeds’ Cellar Jazz Club has not only established itself as the finest jazz clubs in Vancouver, but as one of the best in the World, having been named one of Downbeat Magazine’s “Top 100 Jazz Clubs in the World” six times.
This Friday, September 28th, Two Chefs and a Table will help the club celebrate it’s 12th Anniversary by launching a new food partnership with the Cellar. The menu of share plates and entrees they have created for the Cellar balances seasonal favourites with healthy dose of flavours of the Bayou and South where Jazz originated over a century ago.
“When Cory approached us about the possibility of a partnership, the potential was evident immediately,” said Karl Gregg of Two Chefs and a Table. “Cory’s willingness to build a menu that drew upon the Southern heritage of Jazz was very exciting for us as was the chance to share our food with a whole new audience.”
The menu developed specifically for the Cellar combines Southern classics like Shrimp n’Grits, Creole Meatballs and Fried Chicken alongside favourites like the Big Lou’s Burger, charcuterie and cheese selections and local mussels. And while the menu is rooted in the deep South, Two Chefs and a Table makes the dishes from scratch using fresh local ingredients.
“I’m really excited by this partnership” said Cory Weeds. “I was looking for ways I could evolve my business and improve the product, while having more time to spend on the other things I love to do—like my own music. I looked at potential food service partners and Two Chefs and a Table seemed like exactly the right fit.”
The new menu will be launched on Friday, September 28th as part of the club’s 12 Year Anniversary Celebration featuring the Jerry Weldon/PJ Perry Quartet. The menu will be available 7 nights a week afterwards.
Cory Weeds’ Cellar Jazz is located at 3611 West Broadway and on the web at www.cellarjazz.com. Two Chefs and a Table can be found in Railtown at 305 Alexander St. and on the web at www.twochefsandatable.com.
Southern Table Small plates
For all our appetizers we will bring to table as they are ready for sharing amongst friends
a selection of big lous and two rivers charcuterie with housemade pickles, vegetables, mustards, crostinis, breads and crackers
Locally sourced cheese, quebec and imported cheese selections, with fresh fruits, crackers, breads, g
roasted garlic, cream, Cajun spices, and fresh biscuit
Hand formed meatballs, tomato capanata, grilled bread
Duck Fat Tater tots
Crispy fried tater tots, cheese sauce, malted mayo, spicy ketchup
Roasted tomato sauce, garlic, roasted corn, chorizo sausage
Deep fried windset pickles
Local hot house pickles, garlic mayo
Hand made tomato soup
Windset tomato, paprika, cream, and grilled bread
Feta dip, whipped chick peas and cumin oil, olive tapanade, grilled breads
Crisp fried shrimp, lemon aioli, buttered popcorn
Fresh Winter Greens
Roasted beets, baby carrots, grilled zuchinni, baby greens, goats cheese, white balsamic vinaigrette
Classic salad with tomato, asparagus, avocado, hard boiled eggs,baby greens, lemon vinaigrette
Grilled Sockeye salmon
Local salmon, seasonal vegetables, light red curry, fresh mango and papya
Fire roasted tomato linguini
Garlic cream, fresh pesto, fire roasted tomato, parmesan, arugula
Add chicken, shrimp, or short ribs
Buttermilk Fried Yardbird
Fraser valley chicken, mashed potato, braised kale,
Braised short ribs
Grits, grilled vegetables, 8 hour ribs
Shrimp n Grits
Southern classic, jumbo shrimp, grits, and seasonal vegetables
Big lous Cheddar burger
Handmade patty, tomato, garlic mayo, cheddar cheese, hand cut fries
Biscuits and butter