Eating High (and Low) on the Hog at Fuel
Fuel, as many here know, is one of Vancouver's premier localvore restaurants. This localvore ethic naturally should come with the concept of eating Nose-to-Tail...not wasting the precious Nasty Bits. Serving offal at premium restaurants is a growing trend....and why not? The stuff, when well prepared, is delicious.
Eight of us Chowhound regulars met at Fuel last night to partake in this special chef's menu....and the dinner did not disappoint. The entire meal contained pork - right down to the dessert. I had the well matched wine pairings...the standout was the red (was it the Motagu Merlot? Anyone remember?)
Amuse: Thin slice of lardo - cellophane thin and subtly savoury.
Spiced Pig Trotter Salad - nothing hoofy in its appearance at all. Prepared as a sliced sausage. Served with Fava beans two ways - fresh and deep fried (the deep fried version reminded me of Campagnolo's deep fried cecci).
Wild Leek, Potato Ravioli, and Fried Pigs Brain - all three components were outstanding. The fried brain is reminiscent in flavour and texture to a fried oyster.
Sloping Hill Farm Pork Belly Rack - this was just amazing. Here I go...I'm going to use the "U" word....it was Unctuous and buttery. Clearly a lot of good fatty bits incorporated into the roll.
High Point Farm Raspberry - this was served with crystallized bacon. Crystalized Bacon! (in a Homer Simpson voice).
We were served little candy treats (various nougats, and so forth after the dinners).
All the dishes were outstanding and it was hard to pick out my favorite....I think it was the Belly Rack....but the dessert bacon was a close second. I should mention that you should phone ahead if you plan to partake in this a Nose-to-Tail as it is not part of their regular menu.
1944 West 4th Ave, Vancouver, BC V6J 1M5, CA
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