By now you’ve probably heard/read the shitty, shocking news alleging that former Two Chefs & A Table co-owner Allan Bosomworth had a secret camera installed in the washroom at the now closed DTES resturant:
A warrant is out for the arrest of a restaurant co-owner who authorities allege observed or recorded people “in a place in which they could reasonably be expected to be nude.”
Two former employees of the restaurant say they were told by a co-owner not charged in the matter that he discovered a USB-key-sized camera on Dec. 18, 2012 while cleaning around the toilet in the co-ed washroom used by patrons and staff of the now-closed upscale establishment.
Police and the Crown would not comment on the case.
The Crown alleges Allan Bosomworth observed or recorded people “in a place in which they could reasonably be expected to be nude, to expose their genital organs and, or anal region,” according to the indictment and arrest warrant filed Sept. 13, 2013. The documents cite part of section 162 of the Criminal Code.
The alleged offence, which carries a prison sentence of up to five years but has not been proven in court, took place between Dec. 14, 2012 and Dec. 18, 2012, according to the court document.
During the busy Christmas party season, the only bathroom at Two Chefs And A Table, a popular, upscale, 28-seat restaurant on the edge of Vancouver’s Downtown Eastside, would have been used by hundreds of guests. It was the only private space in the restaurant, and the place where staff routinely changed in and out of their uniforms before and after their shifts.
I just got off the phone with Karl Gregg, the now defunct restaurant’s co-owner (it closed in mid-June after a five year run). He’s holding up as well as you can imagine, despite the barrage of negative attention. The press is naturally in full foam about this (food and alleged perversion being the front page fodder they are), so the following statement – which I imagine was drafted by his lawyer – will start making the rounds later today…
Due to on-going criminal proceedings we are unable to comment on any specifics at this time beyond saying that we, the other two owners of the business, acted quickly and diligently from the very beginning of this incredibly unfortunate situation – from reporting the matter to police and cooperating fully with the investigation, to ensuring that Allan Bosomworth was immediately terminated from any on-site access or responsibilities.
The safety of our staff and customers is always topmost in our minds. Our businesses are part of our community and our customers are our friends. As owners, we are saddened, sickened and devastated by what has occurred but as this matter is now before the courts we have been advised that we are unable to further comment on specifics of this incident until such a time as the criminal proceedings are complete.
What an awful thing. I feel terrible for the former employees and all the past Two Chefs guests who are probably not a little freaked out about this. At the same time, as this whole thing unfolds, I think it’s very important to remember that Karl did the right thing from the get go by contacting the police and telling his staff. He’s a great guy and a terrific chef who has worked really hard throughout his life, so I really hope that his personal reputation doesn’t take too hard a hit because of what his business partner is alleged to have done.
by Andrew Morrison | Just got a message from Two Chefs & A Table (305 Alexander St.) owner Karl Gregg, which I’ve excerpted below. It’s an unfortunate one…
It is with no small amount of sadness that Two Chefs and a Table announces that we will be offering the last service at our Railtown Bistro on June 15. We’d like to take this moment to offer our sincere thanks to the many people who chose to make us part of their lunch, brunch, dinner and catering plans over the last five-plus years. We’d also like to thank all our friends in the food industry for their support and encouragement.
Silver lining: The Two Chefs name and menu will continue to run at the location in Richmond.
by Andrew Morrison | After some cajoling, my local butcher shop, Big Lou’s, has decided to do a peameal bacon sandwich. What’s the big deal? Well, for starters, they’re fucking delicious, times a gabillion. We could leave it at that, but it should be remembered that the peameal bacon sandwich is also widely acknowledged to be Toronto’s signature dish. I ate my weight in them when I used to live back east, and I’ve repeatedly begged for them since coming home, most recently in a column detailing what I’d like to see from Vancouver’s next crop of street food vendors.
If you look closely, you’ll notice that there are literally thousands of former Torontonians roaming the streets of Vancouver every day in a vapid daze, pining for a taste of Hogtown (and a sip of Creemore beer). When word gets around that we’re actually going to have these gnarly beasts right here in town, the cloistered hearts of (closet) Leafs fans from Kits to Kamloops will glow like the lights of Honest Ed’s before melting like so much butter on a streetcar rail. They will freak.
But what are we talking about, really? In Toronto’s iconic St. Lawrence Market, at stalls with names like “The Sausage King” and “Carousel”, the thick cut, cornmeal-encrusted, flat top-sizzled slices of cured, salty pork loin come fast and furious. They’re piled high – 6 slices! – on soft buns and served with a variety of add-ons. Some folks dig ‘em plain, others stacked with bell peppers and fried eggs, but the gold standard – to me at least – has always been with mayo and iceberg lettuce, and maybe a slice of tomato. To my knowledge – and this has always struck me as totally bizarre – no Vancouver establishment has ever tried to replicate it.
Since I’ve been lobbying Big Lou’s chefs/butchers Karl Gregg and Allan Bosomworth to make and sell this sandwich since before they’d even opened shop, they contacted me last week to say they’d just cured their first loins. Despite having been to Toronto before, neither Karl nor Allan had ever tried the sandwich. Would I be so kind as to come down and help them make it? Hell yes I would! The experiments went down late yesterday afternoon, and I think we got it right (I had to walk my bike home – a good sign, to be sure).
I’ll be writing about the development of the sandwich (and the obstacles that Karl and Allan have faced in achieving a reasonable facsimile) in next week’s paper. Before I do that, however, I’ll say six things about the final product to whet your waggers.
1. the sandwich should be on sale for $7.95 probably before this week is over (unless they go back to the drawing board).
2. Leafs suck!
3. they’ve made a garlic mayo similar to the sauce at St. Lawrence Market’s Sausage King (FTW).
4. they’re employing pork fat from their porchetta to mimic the flat top grease you’d get in Toronto (FTW).
5. a spread of HP sauce is an option (FTW).
6. oh my holy god…peameal bacon sandwiches!
Andrew Morrison lives and works in Vancouver as editor-in-chief of Scout, food columnist at the Westender, and National Referee & Judge at the Canadian Culinary Championships. He also contributes regularly to a wide range of publications, radio programs, and television shows on local food, culture and travel; collects inexpensive things; and enjoys rare birds, skateboards, cocktails, shoes, good pastas, many songs, and the smell of camp fires.
The GOODS from Two Chefs And A Table
Vancouver, BC | 2011 has been a fantastic year for Two Chefs and a Table on so many levels. Most obviously, our family has grown over the year with the opening of two new shops: Big Lou’s Butcher Shop and Two Chefs Richmond, along with our exciting partnership with The Cultch to manage all food and beverage operations at The Founders Lounge. Through these new ventures, we’ve been able to bring more great people into our team and offer our food to many more people on a daily basis. To celebrate the close of this year and the arrival of 2012, we’ve gathered our favourite dishes from the year into a five course New Year’s Eve feast and pairing each with a favourite cocktail or wine (including a glass of Veuve Cliquot to close the meal). Details and menu after the jump… Read more
Karl Gregg and Allan Bosomworth of Big Lou’s and Two Chefs & A Table have just picked up a 3700 sqft spot in a busy but under-served industrial slice of Richmond (3331 Viking Way) and plan on turning it into a second location of Two Chefs (dubbed “Two Chefs Richmond”). The space will accommodate some 100 seats. That includes a patio, a 24 seat communal table, a 20 seat diner-ish cafe and lunch counter (opening at 7am), a 12 seat bar and a 20 seat private room. In addition to being a fully functioning restaurant and private event space, the new Two Chefs will act as a commissary kitchen for the other two businesses. “We’ve been looking at ways to grow Two Chefs and a Table for some time now and this Richmond opportunity made sense on a lot of levels,” says Bosomworth. “The commissary kitchen will be a huge asset for all of our projects and the Richmond location will help introduce us to a whole new group of customers. From what I’ve been told, Two Chefs Richmond will have similar menus to the original in Gastown/Railtown, but they’ll be beerier, meaning we can expect more casual fare (think grass-fed burgers and mac’n’cheese and a craft beer program).
The dining room should open next Monday. We wish them well.
The GOODS from Two Chefs And A Table
Vancouver, BC | This year, we were lucky to receive an exclusive delivery of Polderside Spring Lamb at Big Lou’s Butcher Shop. We were the only supplier in town to receive these lambs and it’s been a pleasure to work with them and watch our customers enjoy taking them home to cook and eat.
We held back some of the best lamb with the idea of doing a special meal based around a variety of lamb dishes and products and we’re really excited to announce our Polderside Lamb Dinner to be held on the evening of September 14th in the bistro. The five-course meal will include dishes made from a variety of lamb parts, everything from loin and leg entrées to lamb heart and kidney paté, lamb head ravioli and a lamb broth soup. We’re even making our signature lamb merguez into a sausage roll that we’re serving as the amuse bouche.
The meal will also serve as a way to remember our good friend Jens-Hugo Jacobsen of Polderside Farms who passed away while working on the farm he loved. Hopefully, a meal like this is the best tribute we can pay to him. You can find all the details and the full menu after the jump… Read more
by Andrew Morrison | Karl Gregg and Allan Bosomworth of Big Lou’s and Two Chefs & A Table have just picked up a 3700 sqft spot in a busy but under-served industrial slice of Richmond (3331 Viking Way) and plan on turning it into a second location of Two Chefs (dubbed “Two Chefs Richmond”). The space will accommodate some 100 seats. That includes a patio, a 24 seat communal table, a 20 seat diner-ish cafe and lunch counter (opening at 7am), a 12 seat bar and a 20 seat private room. In addition to being a fully functioning restaurant and private event space, the new Two Chefs will act as a commissary kitchen for the other two businesses. “We’ve been looking at ways to grow Two Chefs and a Table for some time now and this Richmond opportunity made sense on a lot of levels,” says Bosomworth. “The commissary kitchen will be a huge asset for all of our projects and the Richmond location will help introduce us to a whole new group of customers. From what I’ve been told, Two Chefs Richmond will have similar menus to the original in Gastown/Railtown, but they’ll be beerier, meaning we can expect more casual fare (think grass-fed burgers and mac’n’cheese and a craft beer program). It looks and sounds like a turn-key op. Opening will be phased, with the cafe launching in the second week of September. The dining room should follow a week later. Here are a few cell phone shots from Karl Gregg, taken before the quick reno began in earnest.
The GOODS from Two Chefs And A Table
Vancouver, BC | On Wednesday February 9th, Two Chefs and a Table will celebrate the one night Vancouver return of renowned bartender and cocktail artist Jamie Boudreau with a special evening dinner event. The night will feature a paired menu of French-inspired classic dishes created by Chefs Allan Bosomworth and Karl Gregg matched with cocktails built around the unique flavour of St-Germain, the French Elderflower blossom liqueur. Read more
On my way home today I stopped to see if Big Lou’s had opened yet at 269 Powell (so I could purchase a BIG ASS STEAK). It looked good to go. All the lights were on and there was a uniformed butcher carving meat in the front window. Alas, no. I was told that I’d have to wait until Wednesday morning for the cash register to kick into operation for real. OK, fine, but don’t mind me if I hold out for Tuesday afternoon. The place is done save for the hanging of art on the walls and the filling up of the display cases, two jobs that looked to be just about complete. With a green light from the city, I wonder what they’re waiting for, because I need my fracking meat for frick’s sake…
News from Scout supporter Two Chefs And A Table
Vancouver, BC | This New Year’s Eve, Two Chefs and a Table will mark the end of a very momentous year for the Bistro and the city with a special wine drinker dinner event. In 2010, the World was invited to come and visit us, and they left impressed by us as they left an impression on us!
The Two Chefs and a Table New Year’s Eve 2010 dinner will be a perfect start to a full night of parties or by itself as a more understated way to celebrate the change of years. Gathering together signature Two Chefs’ dishes like Coq au Vin, housemade terrine, carpaccio and rilettes with seasonal vegetables, house-made desserts and sauces made from scratch, the . All capped with a champagne dessert as a final toast to the year. Menu and details after the jump… Read more
We’ve just received word that Karl Gregg and Allan Bosomworth of Two Chefs & A Table are very close to opening their nose to tail, 1930′s-style butcher shop – Big Lou’s – on the northwest corner of Gore & Powell on January 3rd. Too late to score the turkey we had been hoping for, but we’re still thrilled that they’ve committed to a date. For more on Big Lou’s, click after the jump for a copy of our past coverage of its coming and some photos… Read more
by Karl Gregg | As they’ve heard about our new venture, a lot of people have asked: “who is Big Lou?” Is he a fictional character? An employee? Our butcher? I thought I’d take a few minutes to tell you just who Big Lou is.
I grew up in Sechelt and from the time I was able to work – I think it was 14 or 15 – I worked in kitchens dishwashing, cooking and such. Then on my time off I spent a lot of time around my friends who had cars!!!
One of my best friends since I was around 7 was Louis Jr. and we spent a lot of time in and out of his Dad’s grocery store and butcher shop. This is where I was first introduced to some butcher shop routines, like the bandsaw use, sausage stuffing, grinding, etc. When I started cooking, I got a bit more interested in the butchery process and asked more questions as time went on… Read more
News from Scout supporter Two Chefs And A Table
Vancouver, BC | On Friday, October 15th, for one night only, Two Chefs and a Table is turning the calendar back to the days of prohibition for a special dinner featuring a set menu matched with cocktails from Vancouver’s cocktail slinging-legend Jay Jones.
The food selections are built on classic early 20th-Century dishes while Jay’s paired drinks list will be deeply rooted in vintage recipes. The room will be transformed for the night to evoke the era with period music, privacy curtains on the door and windows, entry by password and other surprises.
With Jay spending his time on education, consultancy and writing, this will be a rare opportunity to see Jay back behind the wood crafting and slinging cocktails for what’s sure to be a great night of intimate fun, great food and cocktails. Read more
News from Scout supporter Two Chefs And A Table
Vancouver, BC | If only out of gratitude for the bounty of great local food that’s grown, raised and harvested in BC, Thanksgiving should be one of the most important holidays on the calendar for all Vancouverites and certainly those who love great, fresh food. The ever-growing focus on regional food makes Thankgiving the ideal time to celebrate the year’s harvest.
This year, Two Chefs and a Table are again marking Thanksgiving with restaurant and catering menus made using a broad range of seasonal local and sustainable ingredients. Along with delicious lamb from Polderside Farms and locally raised turkey, this year’s Thanksgiving menu will originate even closer to home with Gregg family heirloom tomatoes and herbs grown on the bistro roof.
The five-course set menu to be offered on the Saturday and Sunday of Thanksgiving weekend starts with housemade lamb pate and heirloom tomato soup and finishes with seasonal desserts made from scratch. Inbetween, the centrepieces of the dinner will be the main courses of roasted lamb and turkey accompanied by local seasonal vegetables and housemade dressings. Read more