Two Chefs and a Table has recently taken delivery of one of only four organic Jacob’s lamb from Polderside Farms, one of the Fraser Valley’s top quality, ethically grown, low-yield meat producers, famous for their popular Redbro chickens and duck.
Two Chefs and a Table are celebrating Thanksgiving this year with a menu that starts with the peerless and rare lamb from Polderside Farms and is completed with locally farmed traditional turkey and vegetables. The five-course menu offers the best value in town and covers a spectacular range of tastes including freshly prepared lamb pate, in-house butchered leg of lamb, and seasonal desserts made from scratch. 
The Polderside Farms lamb used in this dinner is one of only four that were available this season. They raise Jacob’s Sheep, a heritage lamb, easily distinguishable from more domestic lambs by its black and white fleece and horns. It’s a hardy, adaptable species that’s well suited to organic husbandry methods. According to Virginia Jacobsen of Polderside, “the heritage lamb has a finer meat texture, with a bold lamb taste . . . simply delicious!”
This special Thanksgiving Dinner will be served Saturday and Sunday October 10th and 11th on the holiday weekend and will be only $44 for the five courses. The full menu details are below and reservations are recommended. 
If your Thanksgiving is already booked up, there are a number of other ways to enjoy a meal made with the delicious Polderside Lamb starting with loin and rack chops on this week’s fresh sheet. Upcoming highlights include house made lamb ravioli and sausage along with the next Wine Drinker Dinner which is set to go Wednesday September 30th.
For reservations or more information on Two Chefs and a Table bistro and full spectrum catering services, visit www.twochefsandatable.com or call them at 778-233-1303.
Chef Table Thanksgiving Dinner
First Course
Polderside Lamb pate w/classic garnish & handmade onion bread
Second Course
Soup: Family grown heirloom tomato, basil oil, fresh garbanzo bean pureé, and french croutons
Third Course
Polderside Roasted lamb leg: rolled & slow roasted with fresh herbs, sweet potato, yam and carrot
Entree
Roasted Turkey: white & dark meat w/chestnut dressing, pan jus,pomme puree & local fall vegetables
Dessert
Choice of: Pumpkin pot de crème w/ a cinnamon cream
or/ Winfield apple tart: Hand picked Macintosh apple w/ vanilla gelato
