The GOODS from Cork & Fin and Two Chefs And A Table

Vancouver, BC | For one special day on Easter Sunday, April 8th Two Chefs and a Table is going to invade Cork & Fin to offer a pop-up Two Chefs brunch service with a distinctly Cork & Fin twist. Combining the wildly popular made-from-scratch brunch of Two Chefs and a Table with the fresh seafood focus of Cork & Fin, the one-off menu spins brunch classics in unexpected and mouth-watering ways.

Some of the dishes like the Po’Boy Benny made with local oysters and Big Lou’s bacon and the Shrimp & Grits which matches local king stripe shrimp with housemade grits have a distinctly Southern feel. Others, like the East Coast Lobster Hash and Fruits de Mer are inspired by places much further East. Then there are those dishes that could come from nowhere else but the West Coast like a Dungeness Crab Benedict with ripe avocado and tomato. Menu and details after the jump…

TWO CHEFS AND A TABLE
EASTER BRUNCH MENU @ CORK & FIN

Sunday, April 8th, 2012

MIMOSA AND PASTRIES

~

ENTRÉE COURSE

Choice of one of the following:

SHORT RIBS AND EGGS
House Specialty short ribs, poached eggs, hollandaise, brioche

or

DUNGENESS CRAB BENEDICT
Tomato, avocado, cream cheese

or

EAST COAST LOBSTER HASH
New potato, seasonal vegetables, lobster demi, hollandaise, poached
eggs

or

‘PO BOY’ BENNY
Fried local oysters, bacon, new potato hash, poached eggs, hollandaise

or

FINE HERB OMELETTE
Thyme, chevre, fresh herbs

or

SHRIMP AND GRITS
Local king stripe shrimp, southern grits, fried eggs

or

FRUITS DE MER
Mussels, clams, oysters, lobsters salad and brioche

~

$29 PER PERSON
$1.50 OYSTERS

“We’ve chatted with Francis Regio of Cork & Fin many times about ways that we could do a one-off event that would be fun for our staff and exciting for our regulars”, said Allan Bosomworth of Two Chefs and a Table. “A pop-up brunch service seemed like a natural fit from the moment we started talking about it.”

The two course set menu will be served from 9:30-2:30 on Sunday, April 8th and costs $29.50 per person. After starting with a Mimosa and fresh pastries, guests are able to choose from seven different brunch entrée options to complete the meal. It wouldn’t be a meal at Cork & Fin without something from the raw bar and fresh local oysters will be available for $1.50 each.

Cork & Fin is located at 221 Carrall Street and tables for this special brunch will available by reservation by calling Cork & Fin at 604-569-2215 or by booking through Open Table. This is expected to sell-out and booking soon to avoid disappointment is strongly recommended.

Two Chefs and a Table will also be offering its signature brunch service Friday-Monday on the Easter weekend. The restaurants can be found on the web at www.twochefsandatable.com or www.corkandfin.ca.

Details

221 Carrall Street, Gastown, Vancouver, BC, V6B 2J2
Tel: 604-569-2215 Fax: 604-569-2214
Email: [email protected]
Web: www.corkandfin.ca | Twitter | Facebook

GALLERY

Hours of Operation

Sunday through Thursday: 5:00 pm till close
Friday & Saturday: 4:00 pm till close

The Team

Francis Regio: Owner/General Manager
Elliott Hashimoto: Owner/Executive Chef
Doug Stephen: Restaurant Manager
Peter Niermann: Sous-Chef

About The Restaurant

Set in the heart of Gastown in the historic Alhambra building, Cork & Fin is one of Vancouvers top seafood restaurants. The restaurant glows with the warmth of soft candle light, exposed brick and the antique banister framing the bar. The Raw Bar at the front provides the launching area for dozens of oysters a night as well as our famed Seafood Towers. The hot kitchen plays host to wonderful grilled whole fish, scallops and an array of carnivorous options.

Owners Elliott Hashimoto and Francis Regio work tirelessly to provide the best seafood experience for an affordable price. Working with local purveyors and farmers as much as possible has become de rigueur for the entire Cork & Fin team.

A small concise wine list is the backbone to the bar program that strives to deliver on all fronts, whether it be the seasonally changing cocktail list or an ever changing selection of local and international beers.

Accolades

Open Table Diner Choice Awards: “Hot Spot, Fit for Foodies & Seafood”

Vancouver Magazine: Eating & Drinking Guide 2011

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