Mexican food and drink is a passion of both Allan Bosomworth and Karl Gregg of Two Chefs and a Table and so, each Cinco de Mayo, they take a break from classic French bistro and North American comfort food dining to offer a multi-course meal of regional Mexican dishes paired with Mexican cocktails, beer and wine. It’s not only one of their favourite days at the bistro, it’s also become an annual sell out.
With a culinary tradition as deep and diverse as Mexico’s, there’s always fresh inspiration for this meal and again this year, the five-course menu features brand-new creations with nothing repeated from past events. This year’s menu has roots in Michoacán, Oaxaca, Sinaloa and Puebla combining authentic Mexican specialties like Masa Harina and Pasilla Chiles with the fresh local ingredients which are part of the Two Chefs and a Table approach. Each course will be served with a paired drink, ranging from house favourite Tecate Beer to a Nouveaux Carré, an Anejo Tequila-based spin on the classic Vieux Carré.
This dinner will be served both Friday and Saturday night, May 4-5 and costs $75 per person (tax and tip not included). This is always a popular dinner and reservations are strongly recommended by calling 778-233-1303 or by emailing info@twochefsandatable.com.
This year Two Chefs and a Table will also be extending their love of all things Mexican will be extending to include offering cooking classes in Mazatlan later this year. They’ll be working alongside Chef Alistair Porteous, owner of the rave-reviewed Water’s Edge Seaside Bistro. Follow Two Chefs and a Table on Twitter @2chefsandatable or Facebook/twochefsandatable for latest updates.
Complete Cinco de Mayo 2012 Menu
1st Course
Michoacán Steak Tartare: fresh AAA tenderloin steak with cilantro, fresh chiles, lime juice and avocado
Served w/ Mescal margarita – Mescal, Brandy and fresh lime juice
2nd Course
Sopés: pan-fried Masa Harina, housemade chorizo, crema
Served w/ Tecate beer
3rd Course: – Chilaquiles – Fried corn tortillas, pasilla chili sauce, queso fresco
Served w/ Nouveau Carré: Anejo Tequila, Benedictine, Lillet Blanc, Pechauds bitters (Zig Zag Café, Seattle)
4th Course: Oven roasted duck breast, pumpkin seed molé, wild rice, plantains
Served w/ La Cetto Petite Syrah 2008 (Baja California, Mexico)
Dessert: Zapotec Blancmange: sweetened Masa Harina, mango cream, dark chocolate shavings
Served w/ Uno Mas tequila anejo
