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:

Winemaker & Brewmaster Pairing Dinner

This weekend we’ll be heading out to Semiahmoo Resort again to go head to head with Lost River Winery in our second Beer vs.Wine dinner.  This month’s 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 Lost River Winery. Enjoy lively discussion between dinner co-hosts Boundary Bay owner, Ed Bennett, and Lost River’s Liam Doyle. Let your taste buds be the judge and cast your votes thoughout the evening for your favorite food and beverage pairing in each course!  There’s still time to make your reservations for this weekend…check out the amazing menu:

1st Course:  Bellingham Blonde Ale vs. Columbia Valley Pinto Gris ’09

• Onion Tart made with puff pastry, thyme and white cheddar
• Semiahmoo Oysters with shallot fondue and bacon
• Asparagus with San Daniel Parma ham and aged balsamic.

2nd Course:  Belgian Pale Ale vs. Columbia Valley Rainshadow ’08

• Halibut Torta with strawberry salsa, masa crisp, black bean jalapeno lime halibut and micro cilantro

3rd Course:  Cascadian Dark Ale vs. Walla Walla Valley Syrah

• White Truffle Pasta with foraged mushrooms, nettles, tomato jus and pecorino

4th Course:  Dunkles Bock vs. Columbia Valley Cedarosa ’07

• Lamb: herb crusted double chop, spring vegetables, creamed potato and mustard jus

5th Course:  Imperial Oatmeal Stout vs. Columbia Valley Late Harvest Semillon

• Ice Cream Cake: rhubarb ice cream, fresh ginger cake, white chocolate and minted shortbread.

The dinner is $79 per person. Or choose the Hotel and Dinner package for two for $289. For reservations call 1-800-770-7992. www.semiahmoo.com

Beer Vs. Wine Smackdown

Pairing dinners have become increasingly popular through the last few years.  Whether you’re a wine conniseur or a die hard fan of craft beer, you’ve probably been to an event designed to showcase how your beverage of choice pairs with a wide range of food.  More recently, however, the idea of pitting wine and beer against in each other in a food pairing battle is a growing trend.  And, what can we say?  We’re hopping on the band wagon…and we’re doin’ it in style!

We’re bringing together Ed Bennett, the owner of Boundary Bay Brewery and Bob Bertheau who is the Head Winemaker at Chateau Ste. Michelle.  Not only will this be a showcase of Washington’s Best Brewpub (as voted by the readers of Northwest Brewing News for the last few years!) and Washington state’s oldest and most acclaimed winery, but this is a settling of old scores as well.  Ed and Bob attended the University of California at Davis together…and were both part of the enology program.  But, after school, where Ed peeled off to join the craft beer revolution, Bob stayed in the wine world.  And for this dinner, we’re bringing them back together again!

Join us on February 5th for a Wine vs. Beer Dinner at Semiahmoo Resort.  The evening will feature multiple courses – each expertly paired with a Chateau St. Michelle wine AND a Boundary Bay Brewery beer.  Guests will get to enjoy a friendly battle between Ed and Bob, each defending their beverage as being the superior pairing option.  The diners, however, will get to be the judges and vote on the winning beverage paring for each course.

And don’t worry, this isn’t going to be a serious, stuffy event where you’ll have to be worried about impressing those around you.  This is just going to be lots and lots of fun! Check out this video with Sam Calagione from Dogfish Head Brewery as he explains the concept of the Beer vs. Wine Dinner…and see for yourself what good entertainment a little head to head competition can provide.

This Ultimate Taste-Off dinner will take place on Saturday, February 5th at 6:30pm and will feature five courses prepared by Semiahmoo Resort’s Executive Chef, Andrew Dixon.  You can make reservations for the dinner only for $59 per person or splurge for a hotel and dinner package from $219 and enjoy an overnight stay at the resort after your fabulous dining experience!  Call Semiahmoo Resort at 1-800-770-7992 to secure your reservation today!

Semiahmoo Resort is located 25 minutes north of Bellingham in Blaine, Washington and offers a waterfront hotel, a full-service spa, gourmet dining options and two golf courses.  They have almost nearly 200 incredible guest rooms – many with wood-burning fireplaces, patios and/or balconies..not to mention incredible views of mountains, islands, Drayton Harbor and Semiahmoo Bay.