The GOODS from Two Chefs And A Table

Vancouver, BC | Two Chefs and a Table is proud to support the newly launched Feast Van celebration of East Side eats with set menus at both the Founders Lounge at the Cultch and in Two Chefs and a Table. Feast Van runs from January 20th to February 5th and $1 from each Feast Van meal will be donated to the Vancouver Inner City Food Backpack program which supplies disadvantaged youth with weekly food supplies to supplement existing school programs. Get all the details after the jump…

At Two Chefs and a Table, the set menu offered will be a $35 four-course creation and the Founders Lounge, where many guests will have less time as they dine before a performance, the $30 menu will include three courses. Both menus pay tribute to the cold season with hearty warming favourites like Beef Bourgignon, Coq au Vin and Lamb Bolognese all made with local ingredients.

The Two Chefs and a Table menu also includes a special treat for fans of our annual Cinco de Mayo dinner with a rare chance to enjoy our signature Pozole Soup. Made with braised Fraser Valley pork jowls and chillies, it’s guaranteed warmth no matter what the weather outside.

To make your Feast Van Founders Lounge reservation, call 604-340-3445, to book your Two Chefs and a Table Feast Van, call 778-233-1303.

Founder’s Lounge Feast Van Menu

Dinner $30 – 3 courses

1st Course

Waldorf Salad: BC Apples, celery, herb mayonnaise dressing, caramelized walnuts

2nd Course

Madras Curry Bowl: jumbo shrimp, spinach, carrots, toasted coconut, curried cracker, jasmine rice

Or

Fraser Valley Coq au Vin: Red wine braised chicken, pommes puree, bacon braised brussel sprouts, asparagus

Or

Lamb Bolognaise: local lamb, carrots, caramelized onions, fire roasted tomatoes, Grana Padano, fresh foccacia, parmesan chili oil

Dessert

Chocolate pot de crème: salted caramel, Chantilly cream

Two Chefs and a Table Feast Van Menu

Dinner $35 – 4 courses

1st Course

Spinach Salad: prosciutto, warm pacific wild mushrooms, caramelized pecans, lemon vinaigrette, concerto tomatoes

2nd Course

Pozole Soup: braised Fraser valley pork jowl, chilies, hominy

Main Course

Coq au Vin: red wine braised Fraser valley chicken, seasonal vegetables, pommes puree

Or

Beef Bourgignon: 8 hour braised beef, pearl onions, herbs, baby potatoes, carrots

Dessert

Chocolate Pot de Crème: Callebaut chocolate, vanilla cream