Celebrate Father's Day with Dinner at The Shop

Eat, drink, and learn about meat at intimate dinner from Two Rivers Speciality Meats




Vancouver, B.C., June 4, 2019 - In celebration of Father's Day, Two Rivers Specialty Meats is hosting a special dinner at The Shop, the butcher's family-style eatery on June 16.
 
Husband and wife duo Margot and Jason Pleym founded Two Rivers Speciality Meats to connect meat lovers with their local farmers and make ethical, sustainable meat accessible for British Columbians. Working with farmers across the region, Two Rivers has been supplying restaurants and retailers across BC with the highest quality local products since 2007. Their approach to butchery is grounded in a commitment to quality, deep respect for animals, and a high bar for excellence every step of the way.
 
They expanded on this founding vision with the opening of The Shop; the storefront butcher shop and family-style eatery located in North Vancouver. At The Shop, meat lovers can enjoy a selection of sausages, salumi, and hand-tooled cuts made using time-honoured and traditional seam-butchery techniques for more authentic and flavourful results.
 
On June 16, The Shop will host an intimate feast for Father's Day, complete with meat education from head butcher Pasqual Stufano. There are 50 tickets available at $100 per person. The tickets include a house-made charcuterie board upon arrival, two side dishes, and a sauce:
 
  • Prosciutto and fresh fig salad with baby arugula and a pomegranate vinaigrette
  • Smoked ham hock mac and cheese with gruyere and a smoked parmesan crumble
  • Two River's signature tallow fries with rosemary salt and jalapeno aioli
  • Birch grilled asparagus in lemon butter
  • Jalapeno cornbread with maple shallot butter
  • Crispy fried brussel sprouts with smoked parmesan
  • Spicy brandy green peppercorn sauce
  • Smoked rosemary bearnaise
  • Fragrant Argentinean chimichurri
 
The ticket price also includes one beverage of choice, either beer, cider, wine or a non-alcoholic alternative, a custom Two Rivers wooden BBQ scraper, and a $25 Two Rivers gift card (which may not be redeemed on the night of the event). 
 
For dinner, guests will choose from a butcher's selection of steaks, from tenderloin and ribeye to specialty cuts like the Brant Lake wagyu and the tomahawk. The steak will be custom cut by Pasqual himself, in whatever size desired, and grilled to order. The steak is not included in the ticket price and will be charged per piece at market price depending on the cut selected.
 
An assortment of appetizers and add on sides will also be available for order a la carte. Appetizers are $16 each and add on's are $7 each: 
 
  • Roasted bone marrow with bacon marmalade and crostini
  • Bison tartare with crostini and a sunny side up quail egg
  • Braised pork cheeks with celeriac puree and roasted heirloom carrots
  • Bone broth french onion soup with flamed gruyere
  • Cast iron flamed wild mushrooms in a sherry and shallot butter
  • Dragon's Breath blue cheese
  • Caramelized onions with bacon and herbs 
The Shop will close to the public at 5:00 pm on Sunday, June 16, and the Father's Day dinner will go from 6:00 until 9:00 pm. Tickets are available for purchase in person or by calling The Shop at 604-990-5288. For more information about Two Rivers Specialty Meats, check out the website www.tworiversmeats.ca.





For more media inquires, please contact:
Michelle Lan
[email protected]
604.788.8579


Two Rivers Specialty Meats
Founded in 2007 by Jason Pleym and Margot Millerd-Pleym, Two Rivers Specialty Meats became the region's premiere supplier to top chefs in B.C. A favourite with Western Canada's top chefs, Two Rivers Specialty Meats' commercial expansion, Two Rivers Meats - The Shop,will connect local farmers with everyday meat lovers as well as home cooks by supplying consumers with an ethical and sustainable product of unsurpassed quality and flavour. 
Since opening "The Shop" in October 2017, customers across Vancouver can source their meat like the pros: purchasing house-made sausages, dry-aged beef and hand-tooled cuts by Pasqual Stufano and his team, who employ time-honoured and traditional seam-butchery techniques for more authentic and flavourful results. The adjacent take-out deli counter also stocks artisanal salumi and charcuterie. 
Under the same roof, the family-style eatery works in tandem with the butcher shop to highlight the best preparations for a multitude of products. Menu items such as the 60-Day Dry-Aged Burger and Rotisserie Chicken are available as well as Charcuterie Boards, Butcher Features and, of course, hand-cut French fries cooked in beef tallow. In keeping with our local focus, a rotating selection of local B.C. beer & wine are available on tap. 
Adjacent to the North Vancouver headquarters, Two Rivers Meats - The Shop boasts a traditional working butchery, complete with a glass-walled dry-age room; a European-style deli and take-away counter; and a 32-seat, eat-in restaurant - all laid-out on a terrazzo-floored, 2,500 square-foot industrial space with an additional 18-seat patio.