The next Two Chefs and a Table Wine Drinker Dinner will be held on Wednesday, March 23rd and will focus on the in-house creations of our partner Big Lou’s Butcher Shop with a menu that features locally sourced meats in every course, even dessert. The partnership between Two Chefs and a Table and Big Lou’s Butcher Shop is unique in Vancouver and gives the restaurant an advantage with expertise, selection and freshness of essentially an in-house butcher shop.
Taking inspiration from the Chinese tasting menu style most notably espoused by Susur Lee, the menu starts off with the main course. By eating the entrée first, hunger is sated immediately and solid base in the belly is built upon which flavours and wines can be savoured and layered through the succeeding smaller courses until dessert, which remains the last course of the night.
Big Lou’s award winning partner Polderside Farms provides the poultry courses while Sloping Hills provides the pork for the first course and the showstopping pork belly bacon gelato dessert. Pemberton Farms produces some of the most succulent beef around and their rib eye is one of the featured entrees. Finally, Nicola Valley Farm has won great praise for their lamb which features in two courses on the menu.
Paul Watkin of the Icon Wine and Spirits Group has been a major contributor of expertise and inspiration to the Wine Drinker Dinners and, in keeping with the reversal of courses, he has selected some unorthodox pairings for this menu working on more opposite tastes than usual. Focussed on wines from Portugal and South America, the sometimes contrasting flavours serve to highlight specific facets of each course.
The Butcher at the Table Wine Drinker Dinner will combine the finest sustainable, local meats and artisanal butchering with expertly selected wines and an unconventional course order for what’s sure to be an utterly memorable night of food and wine.
The dinner costs $75 per person (tax and gratuity not included and 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.
Menu
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
