… & Cheese; … & Dine; Food & …
If you were inclined to fill in the blanks with “wine,” don’t feel bad. These are clichés that will take some time to be struck from our vocabulary. The more people discover beer’s affinity with food, the less people will subconsciously utter the phrases. This has already happened with tea and especially coffee. How many cafés can you walk into and order “a coffee” without getting any further questions from the staff to determine what exactly it is that you want. Similarly, there are fewer and fewer places where you can order “a beer” and expect to leave it at that.
On May 20th, Two Chefs and a Table are contributing to the evolution of our culinary lexicon by hosting a six-course dinner with both beer and wine pairings for each dish. Diners can choose for each course whether they want beer, wine, or both. Paul Watkin of the Seacove Group worked with executive chefs Karl Gregg and Allan Bosomworth to build the menu for this unique event.
“We wanted to keep the spirit of fun from our Wine Drinker Dinners while offering something to please beer advocates just as much as wine lovers,” said Karl Gregg. “Creating a menu which includes outstanding beer pairings alongside the wine choices seemed like an excellent way to broaden the appeal and give our diners a more interactive experience. There’s no reason a couple couldn’t have beer and wine with each dish to compare.”
The cost for the Wine and Beer Drinker Dinner is $65 per person (not including tax and gratuity) with the option of having both beer and wine with each course for $80; reservations are recommended. Call (778) 233-1303 to book a spot.
Wine: Monmousseau Cuvee JM Brut 2003 Beer: Deus Brut des Flandres
Polderside Smoked duck salad w/baby arugula, fresh pear, candied almonds
Wine: Villa Chiopris Pinot Grigio 2007 Beer: Pyramid Haywire Hefeweizen
Salmon Rillettes – wild sockeye salmon, olive oil soda bread, cornichons
Wine: Domaine Lafond Tavel 2007 Beer: Propeller India Pale Ale
Pan seared pork loin: Cinnamon,cardamon,and grilled onion, concerto tomato polenta
Wine: Leyda Pinot Noir “las Brisas” 2006 Beer: Anderson Valley Brother David’s Abbey-style Ale
Double Braised Short Ribs w/wild mushroom risotto, roasted heirloom carrots, and braised tomato
Wine: Chateau Val Joanis 2005 Beer: Rogue Hazelnut Brown Nectar
Chefs’ Table smores: Dark chocolate, house made marshmallows, graham crackers,
Wine: Chateau la Rame Ste Croix-du-Mont Beer: Unibroue Chambly Noire
Needless to say, I’m delighted Two Chefs and a Table are taking this approach. It’s rather silly to be pro-beer and anti-wine or vice versa. Allow the two to stand side-by-side and give people the opportunity to discover which they prefer. It could be one, it may be the other, perhaps both but for different reasons. There’s only one way to find out.
Two Chefs and a Table
305 Alexander Street, Vancouver
Tel: (778) 233-1303
Hours (subject to change): lunch M-F, 11:30am – 2:30pm; dinner W & Th, 5:30 – 10:00pm, F & Sa, 5:00 – 11:00pm, Su, 5:00 – 9:00pm; brunch Sa & Su, 10:00am – 2:00pm