“Two Chefs And A Table” Prepping Six Courses For Valentines Day

February 4, 2010.
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Two Chefs And A Table is located at 305 Alexander Street | 778- 233-1303 | www.twochefsandatable.com

News from Scout supporter Two Chefs And A Table

Vancouver, BC | While Valentine’s Day might not be the biggest celebration in Vancouver this February, it’s still the one day a year that’s dedicated to exalting love and romance. In honour of the occasion, Two Chefs and a Table have created an enticing special menu with paired wine selections for each course. The intimate Two Chefs bistro is centrally located but just far enough away from the main Olympic zones to offer an oasis of peace and quiet amid the Olympic chaos. In this perfect setting, this dinner will celebrate both romantic love and culinary passion in equal measure.

From a mussel soup amuse bouche paired with a sparkling Argentinian white to the rich desserts paired with Port, this dinner is creative, decadent and delicious. Paul Watkin of the Seacove Group worked closely with Karl Gregg and Allan Bosomworth to select the wine pairings for this romantic evening’s selections.  The inspiration is drawn from some of the classic cities of poetry and art: Venice, Oporto, Buenos Aries, Florence, Paris and Valencia.

At just $65 per person (not including tax and gratuity) this menu also matches taste with superb value. Two Chefs and a Table is located at 305 Alexander Street in Railtown. For more information or to book your table, call 778-233-1303 or email info@twochefsandatable.com. Reservations are recommended.

Menu

Amuse Bouche

Fresh mussel soup shot with a saffron creme
Novecento Extra Brut

First Course

Albacore Tuna Crudo: Pacific Albacore, lemon vinegar, smoked sea salt, virgin olive oil
Montresor Soave Classico

Second Course

Rabbit Terrine, house made with cranberry, hazelnuts,accompanied by fresh onion bread, sweet seed mustard
Domaine Lafond  “Roc-Epine” Tavel

Third Course

Beet Gnochhi, Yukon gold handmade, Okanagan goat cheese cream
Luiano “Rosso Assai” Sangiovese

Main Course

Lamb shank, double braised, mushroom risotto, seasonal vegetables

or

Polderside Duck breast, seared, dark cherry demi glace, roasted potato, fennel, w/ walnut puree
Bodega Dante Robino Cabernet Sauvignon

Dessert

Dark chocolate mousse with Bulleit bourbon cherries
Quinta do Crasto LBV Port

or

Burnt orange white chocolate fondue
Aruspide Airen “Lando”

About Two Chefs And A Table

With one eye on the wonders of its spectacular setting and the other turned to the bustle and cosmopolitan energy of the city, Vancouverites have shaped a unique lifestyle that includes indoor and outdoor pursuits. Then menu concept at Two Chefs and a Table mirrors this balance, combining techniques from classic French cuisine with superb locally ingredients and influences from Vancouver’s broad cultural mosaic.

Two Chefs and a Table creates food to satisfy all sides of this fantastic city: from the casual to the classy, the sporty to the serious, with dishes which span lusty simple tastes and textures to more complex preparations—always delivered with flair, passion and precision.

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Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was .