Two Chefs and a Table Hosting October “Wine Drinker” Dinner

Food of the Wild West and Selections from the Fess Parker Winery at Two Chefs and a Table

News from Scout supporter Two Chefs and a Table

Vancouver, BC | It’s fitting that in Halloween season, the Two Chefs and a Table October 28th Wine Drinker Dinner is going to be wearing a costume, specifically, buckskins and a coonskin hat. That’s because this five-course dinner being is going to focus on selections from Fess Parker Winery (Parker played frontier legends Davy Crockett and Daniel Boone during the 50s and 60s).

Along with being an iconic actor, Fess Parker is the proprietor of a 700-acre family winery in the old cowboy country of Santa Barbara. We’re proud to feature his wines for this event, carefully selected with help from local wine expert Michael Godin of Pacific Wine & Spirits.

The vintages from this award-winning California Winery will be combined with a menu that uses some of the classic game, meat and fish of the time and era of Daniel Boone. Along with catfish corn cakes, roasted Squab and Buffalo stew, the meal will also include inventive sides based on traditional frontier ingredients. We won’t be serving them on tin plates, though.

On October 28th, Two Chefs and a Table will serve five exceptional courses of Wild West food, the buckskin and the whiskey flask is up to you. The cost per person is $65 (excluding tax & tip) and reservations are recommended. To reserve your table or for more restaurant information, visit www.twochefsandatable.com or email info@twochefsandatable.com.

Fess Parker Wine Drinker Dinner Menu

First Course
Catfish Corn Cakes: Fresh catfish, chilies, cornmeal, wild salad, tomatilla vinaigrette
Wine: Fess Parker Viognier 2007

Second Course
Roasted Squab w/chestnut stuffing, wild mushroom, demi-glace
Wine: Fess Parker Pinot Noir 2005

Third Course
Buffalo stew’n’biscuits: Long braised buffalo, pearl onions, carrots, & house made rosemary biscuit
Wine: Fess Parker Zinfandel 2005

Main Course
Cowboy Tenderloin steak: Classic coffee, pepper, thyme and rosemary rub, cold smoked and grilled, seasonal root cellar vegetables
Wine: Lot 81 Frontier Red

Dessert
Upside down Apple honey cake
Cast iron baked with a fresh mint cream

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