In sync with the seasons

With a tag line like “Fuel from the Earth, Fuel for the Soul,” it comes as no surprise that Fuel Restaurant, one of Vancouver’s newest bistros, is serving up plates that bring some of B.C.’s freshest ingredients to the table. Chef Robert Belcham is at the grill and sommelier Tom Doughty minds the cellar. The duo, both C and Nu alumni, have teamed up to bring their regional cuisine to Kitsilano.

An exposed kitchen and seating at the chef’s bar mean there’s no hiding the gastronomic goods that go into each dish. Not everything on the menu qualifies for the 100-mile diet, but the medley of ingredients comes from areas closer to home. Selections such as Organic Celery Root Soup and Crispy Rainbow Trout can be found alongside ocean-friendly sablefish and free-range chicken. Belcham’s menu is always in sync with the season; he sources many of his products from local farmers.

What can we expect from the menu this summer?

“Summer is one of our favourite seasons,” says Belcham. “We will be utilizing stone fruits with foie gras on the dinner menu, and on our dessert menu as well. As the summer goes on, we will be using all of the bounty from Stoney Paradise Farm; tomatoes in particular are the absolute best in B.C. We will also be using corn, courgette, chanterelles, strawberries, raspberries. The list goes on and on…”