GOODS: “Two Chefs & A Table” Proudly Participating In Raise-It-4-Ryp Golf Tourney
The GOODS from Two Chefs And A Table
Vancouver, BC | The Two Chefs and a Table team is proud to be part of the inaugural Raise-it-4-Ryp Golf Tournament being held September 4th at Mayfair Lakes Golf Course and Country Club in Richmond. The event, being held in memory of Rick Rypien and will gather hundreds of friends, colleagues and fans together to raise funds for programs run in conjunction with Mindcheck.ca along with funds to continue the Rick Rypien Hockey Camp in Crowsnest Pass, Alberta and the Canucks Autism Network.
Rick was a fan favourite during his time in Vancouver for his grit, determination and willingness to enter any on-ice battle. He showed the same courage in stepping forward to discuss his personal struggles off the ice, bringing needed attention to the subject of mental illness and depression. The goal of the inaugural Raise-it-4-Ryp Golf Tournament is to carry that legacy of education and awareness forward while celebrating the life of Ryp, who’ll be forever part of the Canucks’ family.
Raise-it-4-Ryp will be working closely with Mindcheck.ca to create programs specific to Rick Rypien’s legacy. Mindcheck is a partnership between Fraser Health and the BC Mental Health Association with the goal of giving young people the understanding, skills and strategies to manage their day to day challenges while making it easier to reach out for support by reducing the stigma around mental health questions.
Friends, colleagues and fans are warmly invited to gather on September 4th and celebrate Rick’s life and legacy while enjoying the beauty and challenge of Mayfair Lakes. The tournament will be played in a Shotgun Texas Scramble Format and the per player fee $295 each includes: 18 holes of golf, a power cart, goody bag, snacks, the chance to win tons of amazing prizes, unique holes and a dinner at Two Chefs and A Table with even more prizes, and a silent auction.
There are many ways to support this event and its legacy projects, whether by playing in a foursome, sponsoring the event or volunteering. Visit www.raiseit4ryp.com to learn more about the first annual RAISE-IT-4-RYP Golf Tournament and follow on Twitter @raiseit4ryp to get all the latest event news about celebrity attendees, sponsors and prizes.
305 Alexander Street, Vancouver BC. V6A 1C4 | MAP
Telephone: 778- 233-1303
Lunch: 11:30am-2:30pm Monday-Friday
Dinner: 5:30-10pm Wed & Thurs | 5:30-11pm Fri & Sat | 5-9pm Sun
Brunch: 10am-2pm, Saturday & Sunday
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.
THE PEOPLE WHO MAKE IT HAPPEN
Karl Gregg and Allan Bosomworth, the Two Chefs who give the restaurant their name, have 30 years of culinary experience in fine dining and superior high-volume restaurants in Vancouver. Karl studied in the culinary program at VCC and went on to management positions at Spectra Hospitality Group and Milestones. Allan studied at Dubruille School of Culinary Arts before honing his craft in kitchens throughout Vancouver such as Lumiere and Red Door Pan Asian Bistro. Together, they developed and opened the kitchen at Whineos on Granville and they have acted as consulting chefs on other projects in the Lower Mainland and British Columbia most recently, developing the menu and leading the kitchen at The Keefer Bar.
THE NEIGHBOURHOOD AND THE ROOM
Gastown is the new hub of Vancouver’s culinary community and neighbourhood has been energized by the influx of culinary talent drawn to the affordable, heritage spaces. The community of chefs in their neighbourhood has created a dynamic energy with chefs stopping by each other’s kitchens to taste and talk shop. It’s a great place to be a foodie!
Two Chefs and a Table is set on the eastern edge of Gastown in Railtown, a transitional residential and warehouse district not unlike the Meat Packing District in Manhattan or Clerkenwell in London. Their airy high-windowed corner space provides a slice of life viewpoint on the goings on in Railtown from the gritty to the mundane.
In the do-it-yourself spirit of the neighbourhood, the Two Chefs partners visualised and renovated their restaurant with help from friends and associates. The result is nothing short of inspired with a clean bright look which emphasizes the high ceilings and open kitchen. Original works of art add colour to the space while a handmade glass light fixture sits above the Chef’s Table which gives the bistro its name. This solid 8 person table is the centre of gravity in the dining room, whether for parties, communal dining or menu tastings and consultation for catering clients.
Two Chefs and a Table builds all their menus on the freshest local ingredients sourced from farmers markets and the best suppliers in the region.
Two Chefs and a Table is open seven days a week to serve their neighbourhood and the savvy Vancouver diners who have put the bistro on their top spot lists. Along with the a la carte menus which are updated periodically to reflect the tastes and produce of the season, Two Chefs always features a fresh sheet and a set menu for dinner which includes inventive dishes made with the best fresh market finds and special deliveries from suppliers.
In general, the Lunch and Brunch menus focus on classic comfort foods, made with fresh ingredients and care to satisfy simple local residents and quick worker appetites. The lunch and brunch offer phenomenal value with almost all dishes below $10. In the evening the menu gets more complex and inventive as the chefs give full rein to their expertise and creative flair. Examples of Two Chefs signature dishes for each meal include:
Croque Monsieur: grilled fresh baguette, french dijon, brie, roasted chicken, bacon.
Mac n Cheese: 4-cheese sauce and sharp cheddar crust with salad or fries.
Spinach Salad: spinach, bacon, applewood cheddar, red onions, vine ripened tomato, honey lime dressing.
Grilled Polderside Lamb: herb marinated, fire grilled, spiced apple relish, wild rice, roasted carrot/
Local Spot Prawns and Scallops: butter poached, lemon risotto, asparagus, fine herb salad.
Polderside Omelet: roasted chicken, spinach, vine ripened tomato, brie, whole grain toast.
Oyama Saucisson Scramble: Oyama French style sausage, heirloom tomato, spinach, goats cheese.
Monsieur Andre’s Brunch: butcher block charcuterie & local cheese in grilled sourdough, over easy egg & parmesan hollandaise.
All told, there’s not a single thing I dislike about the place, and there are plenty of reasons to return, not least of which is the five-course chef’s table meal…Two Chefs and a Table (is) a smartly run and very sexy little restaurant that oozes a palpable sense of ability and poise.” — Andrew Morrison, The Westender
“…a tall, airy space with wide, French paned windows, a polished wood floor and crystal pendant chandeliers hanging from wooden beams…We love the chalkboard framed in gilt, the narrow cubbyhole of a washroom that soars at least 15 feet high and the haunting mural of old grape vines drawn right onto the wall.” — Alexandra Gill, The Globe & Mail