In this Section
Previous Posts
Archive
Shop Talk
December 16, 2010
Big Lou's Butcher Shop Opens Jan 3

(Semi edited from the Press Release.)

Inspired by old world neighbourhood butchers, Big Lou’s Butcher Shop will open for business January 3rd on the corner of Powell and Gore Streets. This “new traditional” butcher shop will focus on offering sustainable, local and fresh meats and old-world service to retail and wholesale customers across Vancouver.

Big Lou’s will feature display cases stocked with prime meats, game and poultry with a focus on locally supplied products. Suppliers from award-winning sustainable farms such as Sloping Hills (pork), Polderside Farms (poultry and lamb), and Pemberton (beef), not only use best practices, they also make the best-tasting meats.

While these will be the backbone of the selection, seasonal game and specialty meats, as well as an ever-changing selection of house made items -- sausage, cured meats, dressings, cures, marinades and pickled vegetables -- will make Big Lou’s a one stop for home chefs. Big Lou's will also offer restaurant meal replacement items such as braised short ribs, lamb shanks and pork belly for quick preparation and delicious results.

Along with retail sales, Big Lou’s will also feature a sandwich counter serving freshly made and traditional deli sandwiches built around house-made prepared meats. Highlights will be slow-cooked caramelized beef, pastramis, and sliced to order porchetta, all served with classic sides. The deli counter dining and takeout will be supplemented by a more extensive boucherie-style catering menu for home and office occasions. For special events, the retail side of the shop will also be available as a location for intimate dining.

Allan Bosomworth and Karl Gregg, the partners behind Big Lou’s Butcher Shop, also run the nearby French-inspired Two Chefs and a Table bistro. The idea for a locally-focussed head-to-tail butcher emerged from the day to day process of making sausages, pates and prepared meats for the bistro. Inspired by the role of “the boucher” in traditional French kitchens, Big Lou’s will be a butcher shop that approaches the craft with a chef’s mindset—do it right, reduce waste by using the whole animal, and make the meat easy to work with in the kitchen.

Though the return to the traditional butcher’s craft is being led by big cities, shops like Big Lou’s are fuelled by small-town and neighbourhood values. Dressed in crisp white oxford shirts with suspenders and traditional butcher’s aprons, the Big Lou’s staff will offer personal service and expert help for customers, whether they are choosing from the glass retail cases or requesting custom-butchered meats.

Located at 269 Powell Street, Vancouver
www.biglousbutchershop.com.









Bookmark and Share
Copyright Cityfood Magazine Cityfood.com 2009