Celebrate with in-home catering or five courses at the Bistro,
If only out of gratitude for the bounty of great local food that’s grown, raised and harvested in BC, Thanksgiving should be one of the most important holidays on the calendar for all Vancouverites and certainly those who love great, fresh food. The ever-growing focus on regional food makes Thankgiving the ideal time to celebrate the year’s harvest.
This year, Two Chefs and a Table are again marking Thanksgiving with restaurant and catering menus made using a broad range of seasonal local and sustainable ingredients. Along with delicious lamb from Polderside Farms and locally raised turkey, this year’s Thanksgiving menu will originate even closer to home with Gregg family heirloom tomatoes and herbs grown on the bistro roof.
The five-course set menu to be offered on the Saturday and Sunday of Thanksgiving weekend starts with housemade lamb pate and heirloom tomato soup and finishes with seasonal desserts made from scratch. Inbetween, the centrepieces of the dinner will be the main courses of roasted lamb and turkey accompanied by local seasonal vegetables and housemade dressings.
Along with dining at the bistro, Two Chefs and a Table will also be offering a limited number of in-home catering opportunities focussed on traditional Thanksgiving menus made with the same exceptional local ingredients used in the celebratory set menu. Call 604-340-4461 or email karl@twochefsandatable.com for more details.
Thanksgiving Dinner will be served Saturday and Sunday October 9th and 10th and will be only $44 for the five courses. Full menu details are below and reservations are recommended. To book your table, or for more information on Two Chefs and a Table, visit www.twochefsandatable.com <http://www.twochefsandatable.com> or call 778-233-1303.
Two Chefs and a Table Thanksgiving Menu
First Course
Polderside lamb pate w/classic garnish & handmade onion bread
Second Course
Heirloom tomato soup: Gregg Farm heirloom tomatoes, fresh basil puree, classic bacon croutons
Third Course
Polderside Roasted lamb leg: rolled and slow roasted with fresh herbs, sweet potato, yam and carrot
Entree
Roasted local turkey: white and dark meat with a chestnut dressing, pan jus, pomme puree and local fall vegetables
Dessert
Choice of: Pumpkin pot de crème w/ a cinnamon cream
or/ Matsuda Farms apple tart: Hand picked Macintosh apple w/ vanilla gelato
