Giddyup Jingle Horse, Kick Up Your Feet At Fuel
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
