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Chef Tony Starratt of Two Rivers Meats shares his recipes for ramen bowl, chicken dip and beef tartare
On October 13th, Two Rivers Specialty Meats celebrated the one-year anniversary of The Shop—their public-facing butcher shop and eatery—with the launch of a new menu.
Two Rivers has been supplying restaurants and retailers across B.C. with quality local, natural meats since 2007. Since opening The Shop in North Vancouver in October 2017, consumers can now purchase hand-crafted sausages, dry-aged beef and hand-tooled cuts by head butcher Pasqual Stufano and his team. The adjacent take-out deli counter also stocks house-made artisanal salumi and charcuterie.
Under the same roof, Chef Tony Starratt’s kitchen and family-style eatery works with the butcher shop to highlight the best preparations for a multitude of products.
In celebration of their anniversary, Two Rivers will be offering new dishes on the menu, including the Crispy BBQ Pork Bites, Boss Burger made with two 65-day dry aged beef patties, a Natural Beef Foot Long Hot Dog, the return of their popular Ramen Bowl served with either pulled chicken or crispy pork and more.
In honour of the anniversary, Tony Starratt has shared three meaty recipes, so you can enjoy Two Rivers’ quality and flavours at home…
Serves 4
Note: It’s very important to keep the raw beef very cold at all times and serve immediately to ensure the tartare is at its freshest and is safe to consume.