NW Way of Life News: Q&A with Janet Lightner

 

Brandon Nelson, of Brandon Nelson Partners, sat down with Boundary Bay’s General Manager, Janet Lightner, for NW Way of Life News.

Q: Janet, tell us about the launch of Boundary Bay Brewery.

A: Ed dreamed up Boundary Bay all on his own. He had graduated wine-making school in Davis, CA, and had taken some malting and brewing classes down there as well. He already had a CPA from the UW and a good solid business sense. He felt strongly that a Brewery or Brewpub rather would be a more secure business model than a winery and chose that route. He loved the NW and wanted to get back so the search was on! He explored Whidbey Island pretty seriously, but was smitten with beautiful Bellingham and the College vibe. So Bam!! Here we are 20+ years after. I consulted with Ed prior to opening on the restaurant side of the business but did not join him for 18 months.

Q: When you and Ed won the Lifetime Achievement Award by 

Sustainable Connections, they wrote, “They think local first, take care of their employees and live the principled life.” Can you explain those key principles that guide your life?

A: Think Local First is one of our Mantras.  I choose to shop locally as I truly believe that is what gives us personality and  longevity as a community.  More money stays in Bellingham this way and you get to know your neighbors! Boundary Bay is more than a business to us. It has become a lifestyle and taking care of people is part of that lifestyle. We love and care about our employees and are their supporters on and off the job! Many have gone off to open their own businesses and that is such a proud moment! Both Mount Bakery and Wake-n-Bakery were opened by former Boundary Bay employees.

Q: What has been the most challenging part of the growth and success of Boundary Bay? What are some unexpected lessons you’ve learned as the business has grown and flourished?

A: The most challenging is that Boundary  did not come with a book or a manual. Sometimes it feels like we are still writing it! When you love and care about your staff you take on more personal risk, at times I have felt like Mom to over 100 people (and as a Parent Brandon you know the intensity of those feelings)! When the staff thrives, you thrive too! When mistakes are made you feel the hurt as well. So yes, in a nutshell, the people have been the most challenging, but I would not do it any other way. Unexpected lessons!?? WOW!! The whole opportunity has given me so much!  My instincts about the good inside all of us has been reinforced! I have dug deep in myself and found strength that I did not know I had. Working hard, dreaming big, caring lots.

Q: Janet, tell us the story of the most meaningful experience you had during your trip to Nepal.

A: Having lost my son Zack early in 2014 I was searching for a trip that would provide me with a physical challenge coupled with Spiritual relief. Trekking along the “Hemline of Heaven” provided both. The people sharing Namaste around each bend, the colorful prayer flags and the majesty of the Himalayas assuaged my heart and built back my stamina and zest for living. I am forever grateful.

Q: Your Women’s Ski to Sea Team has an unmatched legacy of 16 straight victories! What’s it like to be the organizing force that brings these women together year after year?

A: Yes! This will be year 17 for our Women’s Ski to Sea Team and we have won the competitive Women’s division 16 years in a row. The only Team I see beating that record or coming close to that is the Whatcom County Women’s Team. The organizing of the Team has become more event/reunion focused over the years as many athletes return year after year. There have been years of high stress trying to fill a spot on the roster. Injuries occurring days before the race have turned my world upside down. I’ve sat glued to the computer, or back in the day the telephone, waiting for a reply, clicking refresh, refresh, refresh! It has always worked out, but the anticipation can be brutal. It has been an honor to see our women go on to the Olympics and Worlds and becoming role models in their communities for women and girls to get outside and have fun! Going to Vancouver Olympics and watching Dasha Gaiazova race was an experience I will never forget. You can see her jersey hanging in the Tap Room at Boundary Bay right beside our Ski to Sea plaques! Our Team has blessed me with friendships to last a lifetime and a glimpse into the world of elite athletes that few may get to see.

Q: Janet, when I think of you the one word that comes to mind is “Giving.” And we see your endeavors become just so, so successful. Could every business, and the communities they serve, benefit from this “Janet Lightner Approach”? Or am I missing a secret sauce that can’t be replicated? 

A: Giving~ It’s good for us to help others! Part of Boundary’s mission is to give back so I guess it is in my job description and I love it! Bellingham is a special place and I truly believe that the Non-Profits in our community help to weave heart into the place we call home. Helping them succeed in helping others or protecting our natural resources is an honor! I am surrounded by wonderful people who make Boundary successful every day. I used to joke it takes a lot of brains to run mine but it’s true. We have a high retention rate at Boundary with many of our Tribe staying for 10 years and more. I am lucky to have landed here and appreciate the contributions from everyone over the years! I believe in seeing the good in people and situations, resolving conflict for Peace. As for the secret sauce… well that is probably the Beer!

Q: What’s on your bucket list??

A: Hmmmm. Today’s answer… visiting every one of our National Parks!

The Supper Series

We’ve been busy over here at Boundary Bay, planning a summer full of entertainment for Bellingham residents and visitors alike. What’s in store for this summer? You can expect good ol’ classics like our Friday Fish Fry’s, Brewers Cruises on the Bay and Happy Hour BBQ’s with Robert Sarazin Blake — but we’re switching gears and adding even more entertainment to our weekly lineup: Irish music Monday’s to start, Outdoor Improv with the Upfront on Tuesdays, acoustic open mic nights, food truck Wednesdays and The Supper Series. More details to come on these events as we near June.

One of the things we’re most excited about, is the Boundary Bay Supper Series we’re launching this spring and continuing on into summer. Brewer Bryan Krueger, Head Chef Matt Hansen and Floor Manager Daniel Trulson, have been collaborating over the last few months to bring you a delicious, informative and cohesive series of Beer Pairings Dinners and Preview Nights. The Supper Series is geared towards those looking for an introduction into the world of food and beer pairing, with the ultimate goal to increase overall knowledge of the art of paring. Call it, courses within a course, if you will.

Bryan, Matt and Dan are professionals within their individual fields, but what’s more special, is seeing their passion and expertise unite as they prepare and collaborate for the series. Join them this Saturday, March 28th at 4p.m. for the first Supper Series Preview Night at our New Brew Facility (located right next door to Boundary Bay at 103 Railroad Ave. Bellingham, WA 98225). Enjoy hors d’oeuvres paired with a small flight of craft beer as a brief introduction to our first five course Pairing Dinner on April 11th. Preview Night menu:

• Cedar Dust IPA with Chichirone, roasted Serrano coulis
• Irish Red with Washed Rind cheese (cowgirl red hawk)
• Dubbel with venison slider

Give us a call to make a reservation for Saturday’s preview: (360) 657-5593. ($6 per person, 21+ )

Purple & Gold Wine & Brews Cruise

Break out the Purple & Gold and hop aboard DAWGS! Join Boundary Bay & Chateau Ste Michelle for a two hour Wine & Brews Cruise around Bellingham Bay. The date is set for Sunday, July 27th 6:30-8:30; boarding from the Alaska Ferry Terminal in Fairhaven between 6 & 6:15.

Sip Chateau Ste. Michelle wines in the company of senior director of winemaking Bob Bertheau. Bertheau’s father, Rene Bertheau, who played on the ’56 and ’57 Husky Football team, will also attend. Boundary Bay Brewery, owned by alum Ed Bennett (’73, M.B.A. ’78), will supply the suds. Delicious appetizers, good conversation and beautiful views add to this unforgettable and fun-filled evening with Bellingham Huskies. 

You don’t have to be a husky to take part in the fun (but must love Dawgs!) Tickets are $30 for UWAA members and $40 for non-members. Make your reservation today through the UW Alumni Association or by Calling Jeunai Dotson (206) 685-3682

New Coffee, New Beer, Same Old Local Love!

We’re switching things up here at Boundary Bay Brewery!  For years now we’ve been serving Tony’s Coffee and we decided that we’d rather work with a local coffee roaster since our community and local economy are so important to us.  We are very pleased to announce that we are now serving delicious coffee locally roasted by Bellingham Bay Coffee Roasters.  Especially because, just like us, they’re family owned and operated!  They’ve even created a special blend just for us – the Boundary Bay blend.

The blend they created for us here at Boundary is comprised of coffees coming from South and Central America, as well as Africa. It’s a medium-dark roast and it is hand roasted by Fernando & Emma Torres (who run Bellingham Bay Coffee Roasters) using a drum-roaster with no computers, or profiling equipment. The entire roasting process is checked using their senses (smell, touch, and visual characteristics of the bean), along with years of experience roasting coffee.  The blend itself offers a nice, dense body, with pleasant, well-balanced acidity, and slight blueberry notes on the finish.

Now, we’re even using their coffee in a new beer of ours: Nitro Header Stout.  This stout is a lighter, dry style blended with their Morning Header Blend and served from a Nitro tap. Their Morning Header is a Dark Roast blend of coffees from South And Central America and is 100% certified Organic.  It has a nice, heavy body with smoky tones and very light acidity.  We’ll have this new beer of ours on tap here at the brewery as of Monday, April 23rd.  You can also find it on tap at the Copper Hog (eventually) and on tap at Civic Field during the Bellingham United soccer team home games.

Bellingham Inspired Art at Boundary Bay Brewery

During March and April, we’ll have the work of Todd Edison gracing the walls of our bistro!  We love featuring the work of local artists here at Boundary Bay Brewery – especially when it’s inspired by this unique little community we’re lucky enough to call home.

Todd Edison began experimenting with photography at young age.  His mother was a photo hobbyist, and Todd’s passion and excitement grew from her work.  Through his extensive travels in South East Asia, Central America, Europe, and North Africa, Todd has learned to look at his surroundings from varying perspectives.

Todd’s current work is inspired by the Northwest and specifically living in Bellingham.  “We are lucky to have so much natural beauty in and around Bellingham.  My goal is to try to capture a small glimpse of the beautiful landscapes where we live.”

Todd has been living in Bellingham for the past 7 years.  He has two children, ages 6 and 8, and somehow still finds time to paint, travel, surf , read AND be the  Head Coach of the Bellingham Bay Swim Team!  If you’re interested in purchasing his work, contact Todd at toddkedison@hotmail.com or 360-303-1363.

Our Friend, Danny Williams

Ed with Danny (on the right) in his beer cave!

We are sad to say that we lost our good friend, Danny Williams, this week.  His presence in our lives and in the beer industry touched us deeply, and the world just won’t be the same without him in it.

For over a decade, Danny was the cellar master for the Great American Beer Festival and was famous for his beer cave.  He created the cellar from a once-working gold mine and now used it to store nearly 3,000 bottles of craft beer.  We were lucky enough to visit him there regularly and got to experience his unbelievable beer cellar first hand.

Danny’s absence has already been felt in the craft beer community.  Here is what Paul Gatza, director of the Brewers Association, said yesterday: “…Whether Danny was working on the GABF or doing an educational beer tasting for back-of-house staff at a CBC hotel or helping the formation of a women’s beer appreciation group, he touched the local and national beer communities many times in many ways. I have been tipped off to the beers from many great breweries by Danny, and he was a key piece for educating me on what some of our member companies are up to. I miss him deeply already. And I am sure many of his close friends inside and outside of the brewing community feel similar sentiments.”

Let us all raise a glass today to this wonderful man who left our lives too soon.  He will not soon be forgotten.  Cheers, Danny – from all of us here at Boundary Bay Brewery!

Janet and Ed enjoying beers with Danny

Winter Beer Tasting

On Saturday, January 21st, a few Boundary Bay Brewery folks will be at Bellingham Technical College (BTC) teaching about Winter Beers.  Join Anthony, our Assistant Brewer, and Matt, our Kitchen Manager and BTC culinary program alumni, for an afternoon of Winter Beer Tasting and food pairing!

Winter is a great time to stay indoors and warm-up with some great beer and friends. This winter you’ll have the opportunity to do just that at our “Winter Beer Tasting” class…you’ll experience a selection of strong ales, barley wines, and other winter warmers along with pairings of delicious food. The class focus will be on seasonal releases fro the U.S. and Europe plus a vertical tasting of barley wine to see how aging beer changes the flavor.

In the class, you’ll get to enjoy two spiced ales, some strong ales and barley wines – including one from Schamlz Brewing that was made with fig, date and grape juices aged in rye whiskey barrels.  There’ll even be a two year vertical tasting of Big Foot Barley Wine!  Along with all this delicious beer, Matt will be cooking up some focused food pairings to perfectly accompany these big winter beers.  Expect lots of seasonal dishes and warm, comforting foods.  Perfect for all this chilly, snowy weather we’ve been having!

There are still six seats left in this Winter Beer Tasting class, so call Bellingham Technical College or register online and reserve YOUR spot for this Saturday!  Cheers.  Oh, and if you’re STILL not convinced, check out this blog about the beer pairing class Anthony and Matt did last April.

Ultimate Taste Off 2

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.

Enjoy lively discussion between dinner co-hosts Boundary Bay owner, Ed Bennett, and Chateau Ste. Michelle’s Head Winemaker, Bob Bertheau. Let your taste buds be the judge and cast your votes thoughout the evening for your favorite food and beverage pairing in each course.

The dinner is $69 per person. Or choose the Hotel and Dinner package for two for $289. For reservations call 1-800-770-7992 or book online here.

1^st 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.

2^nd 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.

3^rd 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

4^th 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.

5^th 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

Here’s what one customer had to say about the Beer vs. Wine Tasteoff Dinner she attended last year:

Looking Back – 2011 at BBAY

Another year is winding down and before we say hello to 2012, we thought we’d say a fond goodbye to 2011 with some of our favorite moments of the past year.  Here at Boundary Bay Brewery, 2011 gave us lots of opportunities to expand on previous successes and was jam packed with brand new adventures as well:

giddy while filling the Dry Fly barrels with Scotch Ale!

* We partnered up with Dry Fly Distillery (in Spokane, WA) to try barrel aging a couple of our beers.  First up was our Scotch Ale which was consumed with gusto and our Oatmeal Stout is currently aging – to be released soon.  The project was a great success and we’re already looking forward to trying more barrel aging in the new year.

* We brewed up our very first Cascadia Dark Ale and cast our two cents in the debate about what to name this elusive beer style.  We still think Black IPA just doesn’t cut it and retain our vote for Cascadia Dark Ale in honor of the region this iconic style was birthed in.

* We jumped in to our first of (hopefully) many Beer vs. Wine dinners at Semiahmoo Resort.  Craft Beer is gaining ground as a food pairing phenomenon and we’ve had a lot of fun challenging Washington wineries like Chateau Ste. Michelle to see which beverage comes out on top.  We’ve got our next Beer vs. Wine dinner on January 28th, so why not make it one of your New Years resolutions to join us and open your mind to the possibilities of beer and food pairings?!

* We began highlighting our Local Connections through short video blogs, which turned out to be a great way to connect our customers and our suppliers.  It’s been inspiring to connect with those who are passionate about what they do, and we’ve enjoyed visiting the farms who grow our food and the great cafés, bars and restaurants who serve our beer!   We’ll start the new year with a behind-the-scenes peek at Ralf’s Bavarian Pretzels and show you exactly why we love working with this awesome local business.

our shirt on the Discovery Channel!

* We came up with some new merchandise to tempt you: a new 2L growler and a Cabin Fever Hoodie.  Our hoodies continue to be known as Bellingham’s unofficial uniform and our Save the Ales slogan is recognized far outside of our little corner of the Northwest.  We hear about our customers being stopped in Disneyland, in New York and even in New Zealand when someone recognizes our iconic shirt.  A lot of you have probably even seen our Munzinger shirt on the Discovery Channel special “How Beer Saved The World.”

* Our relationships with craft beer lovers across the country (and into Canada!) are continuing to grow and strengthen: our beer was officially poured for the first time in Hawaii when we took part in the Kauai Beer Festival, we’ve expanded our distribution into British Columbia which has been received with MUCH enthusiasm and our little brewpub was even written up in the Vancouver Sun, EnRoute: the AirCanada in-flight magazine and the American Airlines in-flight magazine!

* We were honored to find out that Bellingham Firefighters refer to our brewpub as Station 7 (since there are 6 official fire stations here in town) – so, with their input, we created a Station 7 shirt and are donating the proceeds from shirt sales to Camp Phoenix which is a camp for child burn victims.

* We have continued to take full advantage of our own success and to spread that love by doing everything we can to support local nonprofits.  Every year, we donate to over 100 local charities and  this year, for the first time, we became a sponsor of the Dirty Farm Trek – a physical and mental obstacle race put on by the VZ Foundation.

at the St. Patrick's Day Parade, 2011

* The Bellingham Firefighters Pipes & Drums band has, unofficially, become our house band!  We’re delighted that they feel welcome enough here at the brewpub to just drop by for spontaneous performances and entertain our customers with their tunes.

* Our General Manager, Janet Lightner, has been the driving force behind Bellingham’s St. Patricks Day Parade and we were thrilled to help her put on another successful parade in 2011 despite the unfavorable weather.  Amazingly, it’s almost time to start thinking about next year’s parade too!  This year, the 2011 Paddy’s Day Parade will fall on the 17th – St. Patrick’s Day itself, so mark your calendars and plan on a whole day of Irish-inspired festivities.

* We brewed the very first Ski to Sea ESB  – commemorating 100 years of racing and look forward to continuing that tradition next year.  And, the Boundary Bay Brewery women’s Ski to Sea Team enjoyed another win in the Competitive Women’s Division and continues to be the ONLY team in Ski to Sea history to win their division 11 years in a row!

* We are thrilled to have been named the Best Brewery in Washington, the Best Brewpub in Washington and the Best Scotch Ale in the Northwest by the Northwest Brewing News Reader’s Choice Awards and were named the Best Bar in Bellingham by the Bellingham Herald Readers Choice Awards.

* And, the biggest news of all for 2011, is our impending expansion!  We’ll take over the lease of the new space on January 1st and are excited to start the new year with lots and lots of construction.  ;)

As we look back on 2011 and ahead to whatever may come in 2012, we want to take a moment to say thank you to all of YOU – our beloved friends and customers who have become a part of the Boundary Bay Brewery family!  We are so proud to be a part of this incredible community (both Bellingham and the craft beer community at large) and honored to have your support as we move on to another year of handcrafted beer and great local food.  We truly couldn’t do what we do without you.  Cheers, from all of us here at Boundary Bay Brewery!

Christmas Tree RENTAL?

The Adopt A Stream Foundation (AASF) is having a Christmas Tree Rental and Holiday Extravaganza this Saturday Dec. 17, 10am to 3pm at the Northwest Stream Center (600 128th St SE. Everett, WA ).

200 live trees will be available to rent for $25 to $35 and you have your choice of  3’ to 4’ high Sitka Spruce, Western Red Cedar, and Douglas fir.  Any trees returned in good shape will be planted in 2012 by the AASF “Stream Team” of staff and volunteers!  The trees will be relocated next to local streams to provide shade that keeps water cool for our salmon runs – a great way to enjoy the holidays and to bring in the new year!!

In addition to the Christmas tree rentals there will be art and gifts for sale. Adopt-A-Stream Foundation members receive a 10% discount off all items.  Boundary  Bay Brewery‘s own Graphic Designer, Tammy Findlay, will have 4 or 5 pieces of new artwork featured during the Holiday Extravaganza art show!  30% of the proceeds of her art sales will go to the NW Stream Center. Here’s a sneak peek of her work!