The idea for Out of the Ashes grew from a job Dalgarn had in Arlington, where he worked with those with developmental disabilities in a residential and vocational setting. A professional musician, Dalgarn would pull out his guitar at lunch and start playing. “The whole energy of the place shifted,” he said. The enthusiasm increased more when he introduced instruments like a tambourine and, later, a microphone that encouraged others to sing. Instead of watching him and being entertained, “They’re part of the scene. It was life-changing,” said Dalgarn, “There was a sense of belonging – its takes away the disability, and looks at his ability“, stated one participant’s mother.

The combination of the two, music and human services, sparked the creation of a program that united Jon’s love for live-performance and his passion for adding quality to the lives of the people he currently serves.  Out of the Ashes is now an established, interactive music therapy program that has proven to provide a positive and profound life-changing experience on participants. Whether at a coffee house, street fair, or in their weekly groups, members and audiences alike are welcome to join in the fun by playing any of the many percussive instruments provided.

“It’s the best gig in the world,” Dalgarn said. “It’s an amazing thing to watch and see what happens!”

This live, responsive music program is enjoyed and acclaimed by everyone who attends. Out of the Ashes provides a creative expression, a deep sense of self-esteem, positive social behavior skills, vocational placement, a renewed sense of joy in living and a more well-rounded balance in one’s life.

Membership is open to people of all ages and abilities. Email or call for more information on booking or participating in the Out of the Ashes Music Therapy Program:

http://www.outoftheashes.us
musicman@wavecable.com
360-779-9715 or 360-770-2404

Draper Valley Farm

Last summer we introduced the Full Circle Burger to our menu – a motto coined from our partnership with local beef supplier, Squaw Creek Cattle Co. in Everson, WA. The cattle at Squaw Creek are grass fed and supplemented with spent grain from our own brewery. To us, it makes a lot of sense to feed out cattle spent brewer’s grain, claim the owners of Squaw Creek, because it’s reusing a product that has already fulfilled one purpose and can, now again, be used as an energy source for our cattle.” Boundary Bay then uses the beef to make our classic brew-pub Burger. It’s simple, it all goes full circle here at Boundary Bay, and this is a motto we like to stick by – local businesses supporting local businesses.  So, in an effort to supply our customers with more fresh and natural products – we’ve decided to partner up with three more (family owned and operated!) meat suppliers: Draper Valley Farms, Anderson Ranch, and Carlton Farms.

Draper Valley Farms is the pioneer of Washington and Oregon-raised fresh chicken since 1935 – their slogan reads; The Way Nature Intended. With no added hormones, GMO’s, antibiotics, or preservatives these chickens are humanly raised with free-range access to the outdoors. Menu items, like the Tarragon Chicken and our Spicy Chicken Wings will now be supplied by Draper Valley Farms.

Beer-B-Q Pork Sandwich

Other menu items like our Meatloaf Sandwich, BBQ Pork Sandwich, and BBQ pork Pizza will now be prepared with high quality meat from Carlton Farms. We believe in one simple principle: deliver only the highest quality handcrafted meats to our customers. No artificial ingredients, no artificial coloring, no chemical preservatives and no added moisture, state the owners. Today’s pork is much leaner than in was 20 years ago because of significant changes made in breeding and feeding. The USDA confirms that pork sold today averages 31% less fat than in 1981! “You’ve heard it be called “the other white meat” but at Carlton farms, we think of pork as THE white meat.” With nine different cuts of pork available, each with less than nine grams of fat – Carlton Farms Pork is versatile, flavorful and healthy, too!

The Anderson Family has been raising Oregon Lamb for 5 generations, selectively breading their sheep for the highest quality of meat producers. Increasing in popularly as the choice of red meats, lamb is low in calories, fat and cholesterol and a good source of iron, zinc and vitamin B-12. So it’s no surprise our menu contains a traditional lamb burger! Our lamb will now come from Anderson Ranch in Oregon – U.S.D.A certified naturally grown lamb. The Lambs from Anderson Ranches are grown on free-range Willamette Valley pastures and fed on lush green Oregon grasses. With no added growth stimulants, hormones, feed additives or antibiotics, it’s protein rich, premium natural meat that tastes delicious!

Boundary Bay is excited to introduce these fresh, natural products to our menu. It all began with a burger, and it continues to go full circle. Next time you’re in, give one of these menu items a try and let us know what you think:

RSVP to the Facebook Event Page!

Saturday, June 8th
$10 cover, all ages welcome
4-10PM
Music by Robert S.Blake, Chuck Dingee & Others.

This is one of the biggest events of the year for Boundary Bay and we’ve got the whole weekend packed with fun, family friendly activities for all! Check out our event poster to find out what’s going on:

KIDS (referring to all you mature adults), this year it’s OUR turn to plan an EXTRA special day for Mom. Something fun of course, perhaps a bit unexpected, definitely tasty and something involving family. Most importantly, something that involves a free cocktail for Mom. We’re just kidding. But not really…she deserves it.

Bring your Mom, Stepmom, Mother-in-law, future Mother-in-law (et cetera) to the annual Boundary Bay Mother’s Day Brunch on May 12th from 10am-2pm. Make your reservation by calling us at 360-547-5593.

Here’s how it typically goes: Mom will be greeted with a FREE mimosa (duh!) and you and the fam will celebrate and toast to the amazing woman she is, and all she does. You’ll enjoy each others company, eat a delicious brunch prepared by the Boundary Bay Catering Team, and potentially save some ales — if you’re feeling up to it!

We hope you’ll join us. Take a look at how the menus shaping up:
(Most menu items have Gluten Free, Vegan and Vegetarian options available – Contact us for further details!)

Scrambled Eggs with Fontina
Assorted Miniature Quiches
Roasted Red Potato Home Fries
Bacon and Sausage
Spiral Ham Carving Station
Grilled Vegetables
Caprese Skewers
Assorted Tea Sanwhiches
Spinach Salad with Fresh Fruits, Holmequist Hazelnuts, Gothberg Farm’s Chèvre, honey white balsamic champagne reduction.
Fresh peas and mint Farfalle pasta salad with lemon thyme feta vinaigrette
French Toast with Strawberry Sauce, syrup and whipped cream
English Muffins with Jam and Butter
Fresh Fruits
Croissants
Assorted Muffins
Pecan Buns
Shortbread cookies
Mimoas
Beer – of course!
Tea, Coffee, Iced Tea, Juices

A talented and reputable chef, Martha was offered multiple positions around town as a Head Pastry Chef. When asked why she decided to take the offer at Boundary Bay, Martha stated: “When I met with Sean [Head chef] and Janet [General Manager], they said they wanted to change the whole dessert menu. They said I could bring out anything – create anything. I didn’t have to follow a menu or do the same things every day. It feels like it’s my own bakery. It’s a dream job.” Martha beamed. Boundary Bay is equally as excited to have Martha in the mix.

Since arriving at Boundary – Martha’s expertise, positivity and tantalizing recipes have quickly won over our staff. She’s been busy in the kitchen whipping up all sorts of new desserts — often allowing the staff to sample and choose their favorites! From Red Velvet Cheesecake to Coconut Pineapple Cream Pie, customers will be seeing more specialty desserts circulating our menu.

“Just the other day I tried making a four-layer chocolate cake with Ol’ Bounder (barley wine). Everyone was very excited…I guess it’s one of the strongest beers here!” Martha laughed, “Cooking with beer is new for me, and it’s very exciting!” And we can’t wait to see what sorts of delicious concoctions she’ll create using our ales!

A graduate of the Bellingham Technical School of Culinary Arts, Martha’s strong background and experience as a pastry chef is well-apparent. A talented Baker, Martha epitomizes her craft; the delicate combination of creativity, balance, and science. Next time you’re dining at Boundary, be sure to ask your server about our dessert specials. As Martha puts it “Once you see these desserts you’ll think, ohhh that looks SO good! And that’s it. You have to have it.”

SOME FUN FACTS:

If Martha were in an ingredient, she would be Vanilla. “It makes everything a little bit better.  Everything! Sweet, and adds a little something.”

Martha’s favorite berry to cook with is Blueberries. Just wait till you try her Blueberry pie!

Gardening is one of Martha’s favorite hobbies. If she isn’t experimenting with new recipes, you’ll find her outdoors.

·         Sustainable Connections
·         Wake Robin Farm
·         The Carrot and Stick
·         Cedarville Country Garden
·         Cloud Mt. Farms
·         Whatcom Farm to School
·         Ralf’s Pretzels
·         Smart Trips
·         Recreation Northwest
·         Chuckanut Builders
·         Re-Sources
·         Re-Vision Division
·         Plantas Nativa
·         Whatcom Watch
·         Whatcom Land Trust
·         Nooksack Salmon Enhancement Association

 “We want to make this an afternoon of raising awareness of what great local options we have for making sustainable choices”, states Janet Lightner General Manager of Boundary Bay. This year, Boundary Bay is especially encouraging families with children to attend this free, educational and informative event. Outdoor BBQ and Bar Service will be available starting at 4PM. There will be hourly raffle giveaways, face painters from Chelle Beautiful for the kids and entertainment by the Bellingham Circus Guild.

We are lucky to live in a community that places importance on recycling, alternative energy and sustainable life choices…discover the different ways you can get involved too!

Sponsored by:

Arthur Foss Assisting Pallada

Bellingham hosts a thriving community of artists, and those who live here, have likely seen the artwork of James R. Williamson gracing the walls of numerous local establishments. His work has generated a unique “style” of Pacific Northwest Art. The name Williamson has become synonymous with images epitomizing PNW landscapes, wildlife, but most notably, maritime subjects. A U.S. Air Force Veteran of the Strategic Air Command, his passion and dedication to this particular line of work has inspired many of his Maritime paintings of military ships, workboats lighthouses etc. His striking and memorable images embody an exceptional degree of clarity and emotion, shaping a new genre of PNW art that has attracted numerous clienteles. Williamson’s originals and limited editions hang in thousands of executive offices, boardrooms, bank lobbies, government buildings, restaurants and private residences throughout the United States and in several other countries. A longtime Bellingham resident and fellow Western Washington Graduate (1978), Williamson is considered an established local figure around town.

When asked how James got started locally he responded, “After my discharge form the Air Force I came to Bellingham to attend Western Washington University. I began painting fishing boats as a way to increase my income. The word got around that I could illustrate any subject. I began getting inquiries from local industry and architects requesting illustrations of their products, machinery, buildings, houses — and I also created illustrations for marketing. Local private art collectors began requesting my work. As James goes on to state, “I am creating artwork that is appreciated by workers and management of various industrial, military and business clients. It has been very encouraging and gives me confidence to continue.”

Lady Washington at Grays Harbor

Now, the magnificent artwork of Williamson is on display right here at Boundary Bay. We invite you to stop by and take a look at the stunning pieces of art that hang on our Bistro walls. Williamson’s one-of-kind Original paintings, Remarque and Giclee editions are available for purchase, but he also decided to throw in a little something special us…each week we’ll raffle off a Limited Edition Print of his painting Lady Washington at Grays Harbor Lighthouse. Each 13”x19” print it signed and numbered by James, and placed in a mailing tube with the artist’s biography, print history and framing coupon. All you have to do is enter your name and phone number and place it in the raffle box in our foyer. Every Monday we will randomly draw a card, and notify the winner. Next time you are in the neighborhood, make sure you stop in and visit this stunning gallery (and don’t forget to enter your name for a change to win your own Williamson print!)

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Williamson Studio (360) 734-5497 – Located in Ferndale, Washington
Displaying original paintings and limited editions of maritime, landscapes and wildlife subjects. Contact the artist for current print information including remarqued prints (with original drawings in the margin), giclee editions (digital prints) and original works in progress.

Pacific Marine Gallery (360) 738-8535  - 700 West Holly Street / Bellingham, WA 98225
Displays orginal paintings by James R. Williamson plus limited editions of Pacific Northwest subjects framed and unframed. Watercolor class taught by Williamson on Wednesday evenings. Call for information.

Reservations with children are encouraged to come down to the Beer Garden at 11AM for an Easter Egg hunt! 

Make your Easter Sunday a little less stressful and let us do the planning! We’ll provide the fun, you provide the company! Spots fill up quickly for this annual occasion so we encourage you to make your reservations early by calling Boundary at         (360)-647-5593. 

Here’s how the menu is shaping up: 

Scrambled, Boiled and Deviled Eggs (Veg/GF)

Homestyle Potatoes (Veg/GF)

Sausage, ham and Bacon (GF)

Cinnamon Rolls (Veg)

Muffins and English Muffins (Veg)

Croissants (Veg)

Tea Sandwiches: Cucumber (Vg), Salmon Dill

Spinach Salad with Chèvre, Holmquist hazelnuts, fresh fruits, white balsamic-honey-champagne reduction (Veg/GF)

Radiatore Pasta Salad with toasted mustard seed, chicken, raisin, yogurt & toasted coconut

(Menu selections are subject to change without notice)