The GOODS from Big Lou’s

Vancouver, BC | Whether you’re planning to cook up your own home feast or want to order one of our signature Turkey dinners for pickup, it’s time to start thinking about what’s going on your table on Easter Weekend. Big Lou’s Butcher Shop is again offering a full range of local turkeys, Fraser Valley lamb, custom-made Turduckens and Berkshire hams from Sloping Hills Farm or Cutter Ranch. With a range of selections like that, we can make sure every Easter feast gets the locally-sourced centrepiece it deserves.

Our friends looking for a less labour-intensive approach to dinner might prefer to take advantage of our complete dinner option. Each dinner pack includes an organic Two River turkey and all the fixins ready to go–all you have to do is pop the bird in the oven, set the timer and get ready to feast. Learn more after the jump…

Custom cuts are a specialty at Big Lou’s Butcher Shop and our experts can always help you with any special requests. If you have any questions or need recommendation on preparing your Easter dinner, visit www.biglousbutchershop.com and click “Ask a Chef” for pointers from one of our on-staff chefs.

Winner of the 2012 Westender Best of the City Gold Medal for Best Butcher Shop and 2012 Georgia Straight Golden Plate Awards for Best Butcher Shop and Best Sandwiches, Big Lou’s Butcher Shop is open 7 days a week in Railtown at 269 Powell Street.

Details

269 Powell Street | Vancouver, BC
Telephone: (604-566-9229
Web: www.biglousbutchershop.com
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The People

Proprietors: Allan Bosomworth & Karl Gregg
Operations Manager: Mark Ignacz
Chef De Cuisine: Aaron Chan
Retail Manager: John Currie

About Big Lou’s Butcher Shop

Located in a bright heritage storefront at the corner of Gore and Powell Streets, Big Lou’s Butcher Shop has brought traditional European boucherie-inspired butchery and preparation to Vancouver’s East side culinary community and residents. Big Lou’s combines a retail butcher operation, a New York-style deli sandwich counter, boucherie-based catering services, butchery classes and a unique event and dining space into one place.

In a tribute to old world butcher shops, Big Lou’s Butcher Shop supplies a diverse selection of meats from award-winning local suppliers like Polderside, Pemberton Meadows, Sloping Hills and Two Rivers along with seasonal game and imports. The shop is hands-on, with a focus on head-to-tail butchery and in-house handmade products like sausage, charcuterie, stocks and sauces–all made as much as possible using our own home-grown herbs. The guiding principle throughout is to have all processing done in house under the watchful eye of our team. To serve the full spectrum local residents, Big Lou’s Butcher Shop also stocks a selection of certified meats and poultry alongside the small farm choices to offer the widest range of price points to customers.

Led by chefs Karl Gregg and Allan Bosomworth, Big Lou’s Butcher Shop is in the traditional butcher shop style with an in-house cutting area, large display case and expert staff crisply-dressed in traditional oxford shirts and aprons. Along with meats, the product offering also includes an ever-changing menu of house made fresh sausages, charcuterie, pates, stocks, gravies, demi-glaces, and other dressings and ingredients. The focus on rubs, marinades and grilling accompaniments makes Big Lou’s the one stop for expert advice and quality ingredients before any BBQ.

The sandwich counter is dedicated to true deli-style sandwiches built around traditional cooked, cured and smoked meats. All the sandwiches are built around great flavours built into fresh breads and detailed authentic recipes. Reflecting the diversity of the City, sandwich favourites include the Banh Mi and Bulgogi Chicken alongside classics like in-house made Pastrami, Porchetta, Roast Beef and Meatball.

Big Lou’s Butcher Shop also offers catering and butchery classes The catering is based on the deli menu and also includes with a range of custom menu options and special requests. Big Lou’s is also available for event including reception style or seated dinners in the great naturally-lit, character shop space. The market-driven menus will emphasize rustic French and Italian tastes and focus on integrating fresh, sustainable Pacific Northwest ingredients into those two great food cultures. Butchery classes span sausage-making and basic butchery to whole carcass work and game butchery.

Butchery is again at the forefront of food culture in Vancouver and Big Lou’s has been a leader in reintroducing traditional, artisanal butchery skills to Vancouver’s vibrant food scene.