Fuel’s Suckling Pig Event

I was just sitting down in front of my computer to start working on the upcoming Urban Diner Awards party when I got a call from Tom Doughty at Fuel asking me to come down for their Suckling Pig Event.  One remaining seat at the bar had come available and he was holding it for me. I had to politely decline his most generous offer because my neglected email box was threatening a vicious revolt and I had just started placating my way out of trouble. He refused to be denied and began to describe in great mouth-watering detail what Chef Belcham had spent the last couple of days preparing.  

So responsibilities be damned, I took up Tom’s offer and high-tailed it to Kits with a suckling roast pig dancing in my head.

But before we begin, a little history…

The suckling roast pig event started out a couple of years ago as a special request from a regular guest looking for “something different” for a celebration with his family and friends.  But because of the amount of food that is created from such an undertaking, it was only offered after that first go as part of a restaurant buy-out, which was prohibitively expensive.  However, after much interest expressed from regular Fuel diners, they decided to offer this special event every 4 months using their mailing list to bring in the keeners to fill the room. This being their 2nd sold-out roast pig event, the support is obviously there.  

I hope this will eventually lead us to the promise land: AMUSE COUCHON!

^ I started the dinner proper with a Jonesy (fresh grapefruit juice, absolut ruby red, campari, a dash of bitters)

^ Citrus Cured Salmon ~ fennel, pickled shallot, creme fraiche. 

^ Wild Rocket Salad ~ kobocha squash, housemade ricotta, hazelnuts.  Paired with a glass of  Gabbiano Pinot Grigio, Italy,  2008.  

^ Spaghetti alle Vongole ~ manilla clams, italian parsley, peperoncino. Paired with La Frenz Semillon, Naramata BC, 2008.

^ Chef Belcham completely de-boned and prepped the beast the night before, stuffing the pig with crumbled brioche, aromatics (onions, garlic, celery, carrots, thyme, bay leaves), hard-boiled eggs, and some of his house-made bratwurst sausage  (The Cure), then he roasted the pig for approximately 4 hours.  

^ Here is a look at the first cut. 

^ Roasted Stuffed Suckling Pig ~ choucroute, bratwurst farce, potato dumpling.

^ The dish was nicely paired with a silky glass of Cedar Creek Pinot Noir, Kelowna BC 2006. (Note: I drank half of it before I took this pic. Sorry, I was thirsty)

^ Carrot and Rum Cake ~ lime sorbet, pineapple, cream cheese mousse.  Paired with Selback-Oster, Zeltinger Sonnenhr Auslese, Mosel, Germany, 2007.

Brilliant meal, guys.  Thanks again for the invite! ~ PK