The GOODS from Two Chefs And A Table

Vancouver, BC | Two Chefs and a Table are pleased to announce the return of our Cinco de Mayo feast for a second great year. Thanks to last year’s quick sell out, we’re going to be offering the menu for three nights starting on Cinco de Mayo itself and finishing on Saturday May 7th.

This year’s menu again features five courses of regional Mexican dishes made with local ingredients and combined with complimentary drinks true to the spirit of Cinco de Mayo. From Molotes which are a traditional holiday food in Oaxaca to Chiles en Nogada a Pueblan favourite to Pozolé, the traditional soup which is found throughout Central Mexico and whose recipe dates to pre-Columbian times. Like everything made at Two Chefs and a Table, the ingredients being used in our Cinco de Mayo feast are locally-sourced from our favourite farms like Polderside, Pemberton Meadows and Sloping Hills whenever possible to ensure utmost freshness and quality.

The range of drinks to accompany the course ranges from our favourite Mexican beers to tequila-based cocktails and even a delicious Petite Syrah from L.A. Cetto, one of Mexico’s leading wineries, to accompany the main course. Details and menu after the leap…

The cost for the Cinco de Mayo dinner is $75 per person, not including tax and gratuity and reservations are recommended for this popular event. 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 [email protected].

Cinco de Mayo Menu

Amuse Bouche
Tiger Prawn Ceviche: lime juice, avocado, fresh prawn
Served with Champagne cocktail of El Jimador Blanco tequila, lime sorbet, champagne

First Course
Pozolé: braised pork jowl soup
Served with Negro Modelo beer

Second Course
Molotes: hand rolled masa harina filled with shredded pork, salsa verde
Served with Batanga: Cazadorés Reposado tequila, lime juice, Mexican cola

Third Course
Chilis en Nogada: Poblano chili stuffed w/Polderside chicken, raisins, garlic, onion & cilantro, creamy walnut sauce, pomegranate seeds
Served with Agavé Stormy: Cazadorés Reposado tequila, lime juice, agavé syrup, ginger beer

Entrée
choice of achiote marinated Sloping Hills pork tenderloin, pipian verde, jicama & guava salad or grilled, marinated Pemberton Meadows skirt steak with grilled nopales, mole rojo, esquites
Served with L.A. Cetto Petite Syrah 2009 (Baja, Mexico)

Dessert
Cinnamon fried plantains, unbaked mango cheesecake
Served with Don Julio Anejo tequila

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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