Award Wining Fuel Restaurant’s Final Service Sunday Nov 29th, 2009

Fuel Restaurant will perform its final service on Sunday November 29th, 2009. Pushing the envelope with its almost fanatical quest for the best regional ingredients Fuel introduced Vancouver diners to house-made charcuterie, whole cuts and an open kitchen experience in a fine dining setting. Critically acclaimed and award winning from its inception, Fuel Restaurant raised the bar with customer satisfaction and its stalwart integrity in utilizing local ingredients.

Friends and fans of the Kitsilano restaurant are encouraged to join owners Tom Doughty and Chef Robert Belcham for one last Fuel dining experience during the month of November. Diners can enjoy the Third Annual Whole Hog menu, offered November 25th, 26th, and 27th and Fuel’s famous Fried Chicken Fridays will remain available for lunch until the end of the month.

Although Fuel is closing it is not over for owners Doughty and Belcham at their 1944 West 4th Avenue location. “Robert and I have been very fortunate to have run a successful restaurant in Kitsilano over the past 3 years. We have seen the landscape of the Vancouver dining scene change significantly and we are excited to change along with it” says Tom Doughty, Sommelier and Co-Owner of Fuel Restaurant.

This location will reopen on Dec 2, 2009 as a neighborhood restaurant and bar specializing in Casual Northwest Cuisine. “As restaurant owners we strive to give diners what they want. We feel we owe it to our guests to continue to provide them with quality ingredients & friendly service, in a casual atmosphere at a more affordable price” says Robert Belcham, Chef and Co-Owner of Fuel Restaurant.

Complete concept details for the new restaurant will be released soon. In the mean time Vancouver diners can be rest assured the philosophy behind Fuel Restaurant towards quality ingredients and impeccable service will remain.

ABOUT FUEL RESTAURANT
Fuel Restaurant opened its doors in December 2006, providing expert service and incredible food in a comfortable and friendly setting. Hailed as the 2009 Vancouver Magazine Restaurant Awards Chef of the Year, Executive Chef Robert Belcham sources out only the best quality regional products. By doing all his butchery in house from whole animals, Robert & his kitchen team offer incredible whole roast items and a wide selection of house made charcuterie.

Sommelier Tom Doughty has assembled a collection of special vintages and esteemed producers in the Fuel wine list that have been chosen specifically with the food menu in mind. These unique offerings are what sets Fuel apart and creates a truly unparalleled dining experience for guests.

Fuel will remain open for lunch Monday to Friday from 12:00pm – 2:30pm, and dinner seven nights a week from 5:30pm until November 29, 2009. Fuel Restaurant is located at 1944 West 4th Avenue (at Cypress), Vancouver BC. For more information please call 604.288.7905, or visit:

www.fuelrestaurant.ca

Chef Robert Belcham and Chef de Cuisine Ted Anderson have been busy designing group menus for the holiday season.   If you are planning a get together for family and friends or your annual corporate Christmas party we have some great ideas to make this holiday season memorable.  We offer stand up receptions with passed canapés and champagne service, a sit down dinner/luncheon of 3 – 9 course tasting menus or family style dinners with whole cuts presented at the table, all showcasing local seasonal ingredients.  This season we have a little gift for you too; for every $1000 spent at your dinner we will give you a gift certificate for $100.  Please contact Tom or Katharine to inquire about available dates and start planning your party today.

The Fresh Sheet….

12 Months of BC

Each month Fuel will showcase a different seasonal ingredient & its local producer!

November 2009 – 3rd Annual Whole Hog Dinner Join us November 25, 26 & 27 from 5:30pm until close for five courses utilizing Sloping Hill Farm pork in every dish.  Reservations are highly recommended as this event sells out every year. $69 per person and $39 for wine pairings.

Vancouver Cooks 2

The 2nd edition of Vancouver Cooks Cookbook has been released and Chef Robert Belcham has signed copies on sale now at Fuel and Campagnolo Restaurant.

Fuel has blog! …. Check out our blog at http://fuelrestaurant.wordpress.com

- Tom visit’s Chicago and Katharine gets back to basics with her family for Thanksgiving.

Fried Chicken Friday, 12pm – 2:30pm

Join us for lunch every Friday for Fried Chicken, Seasonal Sides & a beer from R&B Brewing Co. $19.50

OUi CHEF!

Duck Confit Recipe

6 Polderside Farm’s duck legs

Kosher salt

Black pepper

1 head of Garlic, split

5 sprigs of fresh Thyme

6 peeled, whole Shallots

2L Duck fat

Season duck legs very generously with kosher salt and ground black pepper.

Mix with the garlic, shallots and thyme in a non reactive container and refrigerate overnight.

The next day, rinse off the salt from the duck legs, making sure to keep the garlic, shallots, and thyme.

Dry the duck well and place in a heavy pot(enameled cast iron pots are great) with all the aromatics and cover with the duck fat by at least 2 inches. Turn oven to 200F. Place the pot on the stove and bring up to 140C or so over medium heat. At this point, place the pot (with a lid on) in the 200F oven and cook for @ 8 hours.

Check the legs after 6 hours for tenderness, as oven temperatures vary greatly. Continue cooking until very tender. Leave legs in the fat for an hour before refrigerating.

At this point, you can remove the legs and eat them (sear the skin or pick the meat off the bones etc.) or keep in your fridge, submerged in fat.

Enjoy!

A Gift of Love is…

…the gift of food.

Looking for the perfect gift for the foodie in your life?  Pick up an autographed copy of the Vancouver Cooks 2 Cook Book at Fuel, featuring two recipes from Chef Belcham, or let us do the cooking;  we are offering 10% off Gift Certificates this holiday season.

Warmest Regards,

The Fuel Team

FUEL Restaurant

www.fuelrestaurant.ca

604 288 7905

The three course dinner will be paired with beer from R&B Brewing Co. and served at the Fuel bar and communal tables in the dining room. This special feast will begin with “The Cure’s” charcuterie platter and a rocket & watercress salad served family style. Guests will then dig into the special Dungeness Crab boiled with house made ‘old bay’ spice, served with hush puppies and hot pepper & garlic aioli, followed by warm carnaroli rice pudding for dessert. For reservations call 604.288.7905 or email
reservations@fuelrestaurant.ca.

Dungeness Crab Spectacular!!
$75.00 per person, includes R&B beer
Wednesday October 21, 2009 @ 7:00pm

The Cure’s Charcuterie (family style shared course)
similkameen apricot, pickled fennel, Large’s rye
and
Rocket & Watercress Salad (family style shared course)
organic pears, pecorino, smoked almonds
~
Dungeness Crab Boil
hush puppies, ‘old bay’, hot pepper & garlic aioli
~
Warm Carnaroli Rice Pudding
puff pastry, gravenstein apple sorbet

Fuel Restaurant provides expert service and incredible food in a comfortable and friendly setting. Hailed as the 2009 Vancouver Magazine Restaurant Awards Chef of the Year, Executive Chef Robert Belcham sources out only the best quality regional products. By doing all his butchery in house from whole animals, Robert & his kitchen team offer incredible whole roast items and a wide selection of house made charcuterie.

Sommelier Tom Doughty has assembled a collection of special vintages and esteemed producers in the Fuel wine list that have been chosen specifically with the food menu in mind. These unique offerings are what sets Fuel apart and creates a truly unparalleled dining experience for guests. ??

Fuel is open for lunch Monday to Friday from 12:00pm – 2:30pm, and dinner seven nights a week from 5:30pm. Fuel Restaurant is located at 1944 West 4th Avenue (at Cypress), Vancouver BC. For more information please call 604.288.7905, or visit:

www.fuelrestaurant.ca

Available November 25, 26 and 27, 2009

The abundance of autumn takes the spotlight this November at Kitsilano’s Fuel Restaurant. The third annual ‘Whole Hog’ dinner will feature a five-course menu that promises to utilize pork in each and every dish—including dessert. The event celebrates and pays homage to many seldom-used cuts and showcases pork’s versatility. Executive Chef Robert Belcham has taken care to source the finest pork he can find. “We are happy to work with Dirk at Sloping Hills Farms” says Belcham, “he has brought ethical farming to the next level and it really shows through in the quality of his pork.”

Sloping Hills is just one of the many local farmers and purveyors Fuel Restaurant has connected with to create a network for sourcing the finest ingredients. Belcham and his team are very excited to incorporate the very best of the local bounty to highlight the incredible flavours of this very special pork.

The ‘Whole Hog’ menu will be available from November 25, 26 and 27 at Fuel Restaurant from 5:30pm until close at Fuel Restaurant. The five-course menu is $69; and wine pairings chosen by Sommelier Tom Doughty can be added for only $39. Pork selections to be featured on the ‘Whole Hog’ menu include: Spiced Crackling with Salsa Verde, Stuffed Trotter, Finocchiono, Smoked Lard Ravioli with Fried Brain, Slow-Roasted Shoulder and Bacon Ice Cream (see menu below). Due to limited quantities please reserve ahead by calling 604.288.7905, and provide a credit card to reserve your table.

Fuel Restaurant provides expert service and incredible food in a comfortable and friendly setting. Hailed as the 2009 Vancouver Magazine Restaurant Awards Chef of the Year, Executive Chef Robert Belcham sources out only the best quality regional products. By doing all his butchery in house from whole animals, Robert & his kitchen team offer incredible whole roast items and a wide selection of house made charcuterie.

Sommelier Tom Doughty has assembled a collection of special vintages and esteemed producers in the Fuel wine list that have been chosen specifically with the food menu in mind. These unique offerings are what sets Fuel apart and creates a truly unparalleled dining experience for guests. ??

Fuel is open for lunch Monday to Friday from 12:00pm – 2:30pm, and dinner seven nights a week from 5:30pm. Fuel Restaurant is located at 1944 West 4th Avenue (at Cypress), Vancouver BC. For more information please call 604.288.7905, or visit:

www.fuelrestaurant.ca

Amuse Bouche
spiced crackling, salsa verde
~
Stuffed Trotter
preserved apricots, watercress, virgin almond oil
La Frenz Semillon, Naramata, B.C., Canada 2008
~
Ultra Rare Albacore Tuna
finocchiono, garlic confit, green apple
Jakoby-Mathy Riesling, Kinheimer Rosenberg, Kabinett, Mosel, Germany 1999
~
Smoked Lard Ravioli
fried brain, preserved lemon, sage
Sonoma-Cutrer Chardonnay, Russian River Ranches, California, USA 2007
~
Slow Roasted Shoulder
chanterelles, swiss chard, stoney paradise quince
Montagu Cellars, “Three Barrel Merlot”, Naramata, B.C., Canada 2005
~
Bacon Ice Cream
Dow’s, 10 year Tawny Port, Duoro, Portugal MV

-30-

Media Contact:
Hawksworth Communications
Tiffany Soper
604.783.0013
tiffany@hawksworth.ca

Fuel Restaurant invites you to a Suckling Pig Dinner prepared by Chef Robert Belcham and Chef de Cuisine Ted Anderson, showcasing produce from Stoney Paradise Farms and Wines from Blackwood Lane Winery.  Milan Djordjevich, AKA the Tomato Man, is the passion behind Stoney Paradise Farms.  Milan is most famous for his incredible tomatoes and grapes but farms a medley of other exceptional produce that you will discover with us on September 16th.  Sommelier Tom Doughty and Winemaker Charles Herrold have hand selected wines from Blackwood Lane Winery to pair perfectly with this homegrown feast.

Stoney Paradise Dinner Details
Date: Wednesday September 16, 2009
Time: 7:00pm
Price: $99 per person inclusive of wine pairings (tax & gratuity not included)
Reservations: Please reserve by calling 604 288 7905. Valid Credit Card Number is required.

The menu:
Tomatoes
three unique varieties, three techniques

Violeta Eggplant Agnolotti
ried bread, caramelized zucchini, peppers

Foie Gras Stuffed Whole Suckling Pig
fine beans, walla walla onions, roasting juices

Fromage Frais Cheesecake

Polderside Farms is the result of dedication, integrity and love of Jens-Hugo & Virginia Jacobson.  Married for over 40 years, Jens and Virginia have been farming for most of their life together but started raising Chickens, Duck and Lamb for sale 3 years ago.  Every Thursday Virginia personally delivers her naturally fed ducks and chicken to us.  Each week we have the opportunity to connect with Virginia, converse about the trials and tribulations of the season and continue to grow the relationship between chef and farmer.

Polderside Farms is a certified organic farm and is also BC SPCA certified.

This means that Virginia and Jens are recognized for treating their poultry and animals with dignity, humane care and are devoted to making sure their birds and animals have the best life possible before becoming food.

I asked Virginia, if there is anything she would like our guests to know about Polderside Farms. She said “We absolutely love what we do. We feel blessed to grow the food that we grow and live on a farm. We are simple folk, anything you want to know, just ask.”

A Gift from Jens and Virginia

Try Polderside Farms at Fuel and Virginia & Jens will take care of your dessert.
Simply show this invitation to your server and let us take care of the rest.

Try Polderside Farms Chicken* or Confit Duck for 2.
*Offer is not valid with Fried Chicken Friday. Offer available until September 30th, 2009

OUi CHEF!

Chilled Chilliwack Corn Soup

20 ears of Chilliwack Corn
4 tablespoons Cold Butter
Salt (to taste)

- Recipe suited for 4 people

Find the freshest corn you can, preferably picked that day.  Take the husks off of the corn and grate all of the kernels on a box grater until the cobs have no juice left in them (this is kind of messy).  Take the juice you just made and squeeze it through cheesecloth or a clean kitchen towel.  You should have a yellowish liquid free of debris.  Bring this liquid to 85C over medium heat, whisking all the time. Once you have reached 85C, it should have thickened slightly.  Season with salt, and add about a tablespoon of cold butter for every 5 ears of corn used, and whisk in off the heat.  Chill rapidly and enjoy!!

The Fresh Sheet…

- a list of seasonal events and news

12 Months of BC

Each month Fuel will showcase a different seasonal ingredient & its local producer!
- August 2009 – Fuel Showcases Chilliwack Corn From August 1 – August 31 enjoy Chilliwack Corn at Fuel Restaurant!
We will be featuring Chilled Chilliwack Corn Soup, Corn Succotash and Corn Sorbet!

Sandwich Series 12pm – 2:30pm Mon – Fri

Join us for lunch Mon – Fri and try our take on a classic sandwich, prepared with premium ingredients and seasonal sides.  Sandwiches change as soon as we sell out. We are currently featuring Corned Beef Tongue with Dijon, sauerkraut and pickles served with greens.

Fried Chicken Friday, 12pm – 2:30pm

Join us for lunch every Friday until the end of summer for Fried Chicken, Seasonal Sides & a beer from R&B Brewing Co. $19.50

Fuel has blog!

Check out our new blog at http://fuelrestaurant.wordpress.com

FUEL Restaurant
www.fuelrestaurant.ca
604 288 7905

Handpicked Raspberries from High Point Farms

Through July

Fuel Restaurant Street: 1944 West 4th Ave, Vancouver, BC View Map

Fuel Restaurant will be featuring raspberries from High Point Farms for the entire moth of July. While tasting these, not so little, beauties you will discover what a raspberry is supposed to taste like.

Lesley and Bob Hazeldine built their raspberry paradise, High Point Farms, on a 10 acre parcel of land on Gabriola Island after a 4 year sailing excursion. They returned home to become farmers and we are so thankful for it.

Featuring raspberry desserts and raspberry cocktails honouring High Point Farms Raspberries.

Thank you Lesley and Bob!!!!

Bon Appetit!

Tom Doughty, Proprietor & Sommelier
Rob Belcham, Proprietor & Executive Chef Ted Anderson, Chef de Cuisine Katharine Manson, Restaurant Manager
& the WINNER is …
Fuel Restaurant is so very proud of the number of accolades it has recently been awarded. Thank you to our guests, who motivate us to reach new heights everyday.

2009 Vancouver Magazine Awards
Chef of the Year – Robert Belcham

2009 Urban Diner Awards
Chef of the Year – Robert Belcham
Best Formal Restaurant – Fuel
Best Kitchen Team – Fuel
Best Service Team – Fuel
Best Regional – Fuel

2009 Vancouver Playhouse International Wine Festival Awards Gold Wine List – Fuel

The Fresh Sheet – a list of seasonal events

12 Months of BC
Each month Fuel will showcase a different seasonal ingredient & its local
producer!

June 2009 – Fuel Showcases Pasture-Raised Lamb
from Polderside Farms (2008 Vancouver Magazine Supplier of the year)
We are proud to receive Pasture Raised Lamb from Polderside Farms in the
majestic Fraser Valley of British Columbia. Join us at 7:00pm on Wednesday
June 24th, 2009. The cost of the meal is $79.00 per person with an optional
$42.00 wine pairing per person.

Fried Chicken Friday, 12pm – 2:30pm
Join us for lunch every Friday until the end of summer Fried Chicken,
Seasonal Sides & a beer from R&B Brewing Co. $19.50

Sandwich Series 12pm – 2:30pm Mon – Fri
Join us for lunch Mon – Fri and try our take on a classic sandwich, prepared
with premium ingredients & seasonal sides. Sandwiches change as soon as we
sell out. We are currently featuring the Slow Cooked Pulled Pork Sandwich on
a Portuguese Bun.

OUi CHEF!
Chocolate Sablé Cookie Recipe

233g butter
185g brown sugar
78g white sugar
4g maldon salt
270g flour
45g cocoa
7g baking soda
235g chopped milk chocolate
-Valrhona or other high quality brand

cream butter, brown sugar, white sugar & maldon salt. Add flour, cocoa,
baking soda & chopped chocolate. Mix until combined.

Roll dough into a log in diameter of a Loonie in parchment paper. Chill &
cut into 2cm rounds. Bake at 350° f on a greased cookie sheet for 5min.

FUEL Restaurant, 1944 West 4th Ave Vancouver BC,
www.fuelrestaurant.ca, 604 288 7905

Amuse Bouche
<>
Ultra Rare Albacore Tuna
charred scallions, romesco, crispy semolina
<>
Carnaroli Risotto
wild leek puree, capicolla
<>
Whole Roasted Polderside Farms’ Lamb
green garlic, caramelized yogurt, warm bulghur
<>
Albion Strawberry ‘Eton Mess’
almond ice cream, creme fraiche, white chocolate
<>
Mignardise

Dinner will be served at 7:00pm on Wednesday June 24th, 2009. The cost of the meal is $79.00 per person with an optional $42.00 wine pairing per person. We truly look forward to seeing you all here.

Fuel Restaurant

The BEST Friday lunch going. $19.50 gets you organic Redbro chicken from polderside farms, that has been marinated, and cooked sous-vide in buttermilk, then fried crispy and served with seasonal sides. Biscuits, waffles, coleslaw, collard greens or even watermelon are some examples of stellar sides served up by the kitchen crew, and ALWAYS with AJ’s gravy. And of course, a choice of R&B’s Bohemian Lager or Red Devil Pale Ale. Back by popular demand, Fried Chicken Fridays kick off February 27th and go all summer long!

Fuel Restaurant will prepare a BC Spot Prawn Feast for 12 diners at the kitchen bar every Saturday at 7 pm, until the end of the season. This is not a dinner where etiquette prevails. This is a traditional southern style boil, no cutlery necessary, just dig in until you can’t dig in any longer. Seats are $85 each and partial procedes will be donated to the Spanish Banks Creek Restoration Project.
Saturday May 16th – Saturday June 13
12 bar seats available
$85 per person
one seating, 7pm sharp

Througout the year try the 12 Months of B.C., a year’s worth of creative fresh sheets, menus, and special dinners. May’s Spot Prawn Boil runs Saturdays through June. Polderside Lamb is also in the spotlight in June (watch for a special dinner), raspberries will do the menu in July and Chilliwack corn reigns in August. Chef Belcham plans suckling pig dinners, local beers and Dungeness crab, and more.

1944 West 4th Avenue
Vancouver, BC, V6J 1M5
Phone: call 604 288 7905
email reservations@fuelrestaurant.ca
www.fuelrestaurant.ca