Two Chefs and a Table is hosting a special five-course dinner event for Easter featuring locally-sourced seasonal ingredients shaped into innovative interpretations of Easter classics. From lamb and ham to the Easter Egg and Hot Cross Bun, the full range of Easter traditions are included on the menu. Each course is paired with a wine selection from Blasted Church Vineyards, named as one of Canada’s top 20 Wineries by Wine Access magazine.
While Easter menus historically included hams because the cured ham was the only meat still fit for consumption from fall-slaughtered animals, the ham used in this menu is nothing like those Pilgrim leftovers! It starts with superb meat from Sloping Hills Farm that’s roasted and smoked in house and served with potato pave, caramelized onion mustard and roasted asparagus.
The roots of serving Lamb, the other traditional Easter entrée, run even deeper, dating back to the pre-Christian ritual of the “sacrificial lamb”. We use our sacrificial Fraser Valley lamb to create two dishes served side by side as our “Lamb Duo”, a short loin alongside a housemade lamb ravioli.
Named after a real church in their town of Okanagan Falls, Blasted Church’s irreverent naming and labels belie a commitment to making superb wines and respect for local history. Blasted Church’s in known for their range of superb, award-winning whites that are a perfect compliment to the menu courses based on poultry, seafood and ham. Their silky Cab-Merlot was chosen to accompany the Lamb entrée while dinner finishes with their crisp, dry Rosé alongside dessert.
This menu will be offered from Wednesday April 20th to Easter Sunday, April 24th. The cost is $60 per person (tax and gratuity not included) and reservations are highly 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. For more information, please visit www.twochefsandatable.com. To learn more about Blasted Church Vineyards, please visit www.blastedchurch.com.
Two Chefs and a Table/Blasted Church Easter Menu
Amuse Bouche
Devilled Easter egg
First Course
Asparagus Salad
Blue cheese, lardons, walnut oil, lemon vinegar,
Wine: Hatfield’s Fuse – 2010
Second Course
Chicken Liver Mousse
Crostini, house made pickle, cioppolini onion
Wine: Pinot Gris – 2010
Third course
Lobster Risotto
Poached egg, saffron oil, fresh herbs
Sauvignon Blanc – 2009
Entrée
Sloping Hills Ham
House smoked and roasted, caramelized onion mustard, potato pavé, butter roasted asparagus
Gewürztraminer – 2010
Lamb Duo
Short loin of Fraser valley lamb, pan roasted, roasted shallots, in season ramps
Ravioli of Lamb, pan jus
Cab Merlot – 2008
Dessert
Easter Strawberry Shortcake
House made cinnamon hot cross bun, mint syrup, fresh strawberries, and cream
Rose 2009
