Join Boundary Bay Brewery for a Beer vs. Wine Dinner at Semiahmoo Resort on Saturday, January 28th. This Beer vs. Wine dinner will feature five courses prepared by Semiahmoo’s culinary team, each paired with two beverages: a craft-brewed beer from Boundary Bay Brewery and a specially selected wine from Chateau Ste. Michelle.
1st Course: Frisee and Rocket Salad with Maple Leaf Farms Duck Confit and Roasted Tomato Vinaigrette
Simple Salad with bitter lettuce balanced out with roasted tomato dressing which has a touch of sweetness. The Duck adds a nice richness to the dish and helps bring it all together.
2nd Course: Citrus and Ginger Cured Wild Caught Sockeye Salmon poached in Olive Oil with Seaweed Salad and Sushi Rice Risotto
Quick cured Salmon is then poached at a very low temperature in Olive oil so that it holds all of it flavor and moisture in. Sort of an East meets the northwest style dish.
3rd Course: Dry Braised Duroc Pork Belly and Diver Scallops With Maple and Corn Pudding and Brussels Sprouts
A play on “bacon wrapped scallops” Pork belly, aka bacon, will be roasted whole and sliced like a roast, then served with a large scallop. The maple in the corn pudding will pair nicely with the pork and Brussels sprouts are just wonderful this time of year
Intermezzo: Meyer Lemon and Blackberry Sorbet
4th Course: Porcini Crusted Tenderloin with Romanesco and Roaring 40’s Blue Cheese
Beef Tenderloin will be crusted in Porcini Mushrooms and served with Roaring 40’s Blue cheese, a cheese from southern Australia which is matured in wax keeping it very moist and buttery. The earthiness of the mushroom pairs nicely with the creamy cheese which has a hint of nuttiness to it.
5th Course: Roasted Apple Millefeuille with Spiced Mascarpone and Salted Caramel Crème Anglaise
Millefeuille translates from French to “Thousand Sheets” is traditionally 3 layers of Puff Pastry with a Vanilla crème between them. We will be taking a more modern approach at it with Sweet Crepes as our layers and instead of just vanilla cream each layer will have Apples with a touch of ginger and cinnamon and sweetened Italian Mascarpone cheese