Vines vs. Twines

Join us in the Beer Garden for Vines vs. Twines on Sunday, June 26th from 5-8 pm.  Enjoy  live music by Marvin J’ “playing with my friends” and a pairing of wines and beer with chili, salads and desserts. This year, there’ll even be a chili cookoof with an entry from our very own Soup Dude!  You’ll also get to peruse lots of  local businesses who will be participating in this event to showcase their products and get a chance at winning great local products in hourly raffles.

This battle of the palette is a fundraiser for The Bellingham Sister Cities Association (BSCA) and the money raised will help support their international people-to-people exchanges. A portion of the proceeds will also go towards relief efforts in Japan.  Advance tickets are $15 for students and Bellingham Sister City Association members or $20 for nonmembers. You can purchase your advance tickets here at Boundary Bay Brewery, Community Food Co-Op, Village Books or at the Saturday Farmer’s Market on June 18th.  Tickets will also be sold at the door for $25.

In 1956, in an effort to lessen the chance of future world conflicts, President Dwight D. Eisenhower proposed a program between the United States and other nations that would bring people together to create and strengthen partnerships between U.S. and international communities. The aim was to build global cooperation at the municipal level, promote cultural understanding and stimulate economic development. The Bellingham Sister Cities Association (BSCA) is a part of that International Sister Cities program.

Bellingham maintains sister city relationships with  Tateyama, Chiba, Japan (since 1958),  Port Stephens, New South Wales, Australia (since 1982),  Nakhodka, Russia (since 1989),  Punta Arenas, Chile (since 1996),  Cheongju, South Korea (since 2008) and Vaasa, Finland (since December, 2009).  Currently, the BSCA is working on establishing a new sister city relationship with Tsetserleg, Mongolia.  The relationship with Tateyama is the most active and includes regular events such as an annual city hall staff exchange and community cultural visits. Tateyama frequently fields a team for the annual Ski to Sea race, or at minimum has representation in the Ski to Sea parade.

The BSCA is a not for profit association which is funded solely by membership dues, business and individual support.

Art…and Beer

Here in Bellingham, on the first Friday of every month, you’re sure to find gaggles of friends wandering around the downtown streets of Bellingham for the monthly Gallery Walk. From 6-10pm, downtown galleries, boutiques, restaurants, studios and more keep their doors open to showcase a wide array of artwork by local and renowned visiting artists. While our brewery is not an official stop on the Gallery Walk map, we suggest you stop in for a warming pint or two along your way!  We’ve got lots of great food sure to please the whole troop and plenty of hand crafted beverages to choose from.  But, what’s really cool is that we’ve also got art from two incredible artists up on our brewery walls right now, so Boundary Bay Brewery should definitely be a stop on your Walk!

"Cabin Fever" by Solace Wonder. $50, acrylic on wood.

Seattle artist Solace Wonder takes up one side of our Bistro with his urban art images. Solace calls himself an urban artist because his work is influenced by street culture and highly inspired by graffiti.  But, at the same time, his Pacific Northwest surroundings instill a respect for nature that is personified in his work.  Via organic textures, vibrant colors, and a graphic painterly approach, Solace attempts to meld city life with the tranquility of uninhabited lands. He creates with acrylic and aerosol propelled paints and uses a variety of mediums including canvas, large-scale mural production, custom vinyl toys, original plush toys, live painting, graphic design, and t-shirt design.  He debuted this current show at Boundary Bay Brewery for our Oktoberfest celebration and this body of work contains not only images inspired by Oktoberfest, but also fun homages to some of our beers…like the Cabin Fever painting pictured here.

The other side of our Bistro is dedicated to the photography of David Westerlund.  He is an amateur photographer and has published a children’s book titles “Simone Goes to the Market.”  The photographs hanging at our brewery currently are part of his “Connecting Face and Food” exhibit made entirely of photographs taken at the Bellingham Farmers Market.  David really believes in the importance of eating and buying locally and this exhibit is just one more way to help people make those connections between the food they’re eating and the people in this community who grew that food.  Check out his work here at the brewery or visit his website.

So come stroll through the streets of downtown…enjoying art, food and community.  We’ll be keeping a barstool warm for you!  Cheers.

A Week of Spooktacular Fun at Boundary Bay

Here at Boundary Bay Brewery, we really don’t need much of a reason to celebrate.  We love doin’ it up right!  And that applies to Halloween too!  We’ve got lots of ways to celebrate…

On Friday, On Friday Oct. 30th (from 5:30-10pm) you can kick off the festivities a little early and get your spook on in our Haunted Beer Garden put on by the Bellingham Roller Betties.  Tickets are $5 for adults and $3 for kids under 12 with all the proceeds from the ticket sales going to the Roller Betties and all their roller derby madness!

From 2-5pm, on Halloween (Saturday, Oct. 31st) you can bring the little ones into downtown Bellingham where you can trick or treat at various downtown businesses…including Boundary Bay Brewery.  You can get maps of participating businesses throughout the Central Business District or by contacting the Downtown Bellingham Partnership.

And last, but certainly not least, you can join us for one heck of a party on Halloween night!  Sugar Sugar Sugar, Lozen, Dog Shredder and the Pasties are going to be rockin’ the brewery and costumes are most definitely encouraged! The show starts at 10pm and it’ll cost you just $6 to get in.  But beware, our brewery is popular on night like this, so you might want to come early and have a couple pints while you wait for the show to start!

But, best of all, our kitchen has whipped up an incredible array of spooktacular desserts that are available all week (starting today!).

Cauldron of Bones: a ghoulishly delicious chocolate cauldron filled with a ghostly white chocolate mousse covered by a bloody strawberry goo and topped with skeletal remains. $5

Caramel Apple Float: a caramel rimmed pint glass filled with sparkling apple cider with a float of house-made caramel ice cream…like a liquid caramel apple!  $5  p.s. (adults can enjoy this sweet treat with just a little more bite – try it with a spire hard cider. add $3)

Monster Mousse: don’t be afraid if you find your dessert looking back at you since this devilishly decadent chocolate mousse has eyes plucked from the sweetest monsters we could find. $6

Butternut Squash Créme Brulee: an award winning dessert created right here in Boundary’s kitchen!  The sweetness of butternut squash marries with the classic creme brulee to make a special Harvest time dessert that won the People’s Choice Award (for dessert!) in the Bellingham Farmers Market Squash Smackdown.  $6  (click here for the recipe!)

Butternut Squash Créme Brulee

Alright, alright…here it is: the long awaited – and much demanded – recipe for Butternut Squash Créme Brulee from Ilana, Catering Manager at Boundary Bay Brewery.  You have now, in your hand, (on your screen?) the recipe for the People’s Choice Sweets Winner in the Bellingham Farmer’s Market 2009 Great Squash Smackdown!  So, go grab yourself some gourds and a growler of Boundary Bay brew…and get cooking!

Boundary Bay Brewery Butternut Squash Créme Brulee

1 ½ c. cream

1 vanilla bean, halved

½ c. sugar

5 large egg yolks

2 c. butternut squash*, diced

In a large saucepan, cook the diced squash in the cream and vanilla bean until the squash is soft (mixture will be about 180F)

Discard the vanilla bean. Strain the cream and squash mixture into a large mixing bowl. Put the squash caught by the strainer into a blender or food processor and puree it, then add it to the warm cream.  Strain this mixture through a chinoise or fine sieve until you have 2 ½ cups of the squash/cream mixture.

In a large bowl, mix the sugar and egg yolks until well blended.

Slowly add the 2 ½ cups of the cream/pureed squash mix to the egg/sugar mix, stirring gently.

Pour this custard mix into 6 4-oz. baking ramekins. Place the ramekins in a baking dish and carefully pour warm water around them (water bath).

Bake, covered, in a preheated 325F oven on low fan until just set, about 30-40 minutes. The crème brulee custard will still jiggle slightly, but the surface should not ripple.

Carefully remove the ramekins from the baking dish. Let them cool at room temperature for 20 minutes, then chill uncovered in the refrigerator for 8 hours.

To serve: Sprinkle each ramekin with sugar and brulee with a propane or butane torch, or put the ramekins in the oven and broil as close as possible to the broiler element for 3-5 minutes.

Enjoy with a nice Oatmeal Stout or Cascadian Dark Ale from Boundary Bay! Cheers

*you can use any style of sweet squash or even pumpkin – it all turns out delicious and great with a Boundary Beer!*

Boundary Bay wins at the THE GREAT SQUASH SMACKDOWN

Spaghetti Squash ‘Latkes’

Congrats to our chef Ilanna Knudsen and her winning Squash Creme Brulee at the Saturday Farmers Market, Great Squash Smackdown competition this last Saturday. Ilanna accepted the last minute challenge to do a dessert and entered into two categories on Saturday because another business was unable to compete. Her other recipe, Spaghetti Squash ‘Latkes’ was equally delicious and many of you requested the recipe. So here it is!

Spaghetti Squash ‘Latkes’

Ingredients:
1 spaghetti squash, cut in half lengthwise, with the seeds removed.
2 Yukon Gold potatoes, shredded
1 small shallot, minced
½ tsp baking powder
5 chives, minced
¼ tsp. nutmeg
Salt and pepper to taste

Canola or vegetable oil for frying
2 bowls of cold water
2 clean kitchen towels

1. Roast spaghetti squash at 375F for about 45 minutes, or until tender. Let cool until you can handle easily without burning your hands.  With a fork, pull the flesh from the squash so it separates into ‘spaghetti’.  Put all the strands into a bowl of cold water and stir to separate.  When cold, strain and wrap in a kitchen towel.  Twist until all liquid has been removed.

2. Grate the potatoes and place in the other bowl of cold water until most of the starch has seeped out to the bottom of the bowl. This will take about 30 minutes.  Strain, and follow the same process of drying as with the squash.

3. Mix all ingredients in a bowl until well mixed, and form into patties.  Heat the oil until a small amount dropped into the oil immediately bubbles and starts cooking.  Cook until golden-brown on both sides. This will take about 2-4 minutes.

Serve with Crème fraîche and Apple Compote or Applesauce.

April Brews Day!

Boundary Bay Brewery is excited to participate in April Brews Day this Saturday…April 25th.  The event is taking place at the Depot Market Square…home of the Bellingham Farmers Market, which just also happens to be conveniently located across the street from our brewery!  From 6-10 pm you can taste lots of local brews, grab some food from local vendors, and listen to Sabrina y Los Reyes (a great local band!)…all while helping to support the Max Higbee Center which provides recreational opportunites for teens and adults with developmental disabilities.  We will have some our usual favorites on tap like our IPA and our Oatmeal Stout, but we’ll also be pouring some special beers that you can’t get your hands on very often!  Most interestingly, we’re bringing a Ginger Peach Blond Ale that we first made for the Strange BrewFest that happens in late January every year.  It got rave reviews from the festival goers at Strange BrewFest and we’ve had repeated requests for us to brew it more often, so now’s your chance to sample this unusual beer and give us your opinion on it.  Last but not least, we’ll have our Squilchuck Pale there…a double dry hopped ESB style beer.  Come check us out and help support the Max Higbee Center at April Brews Day on Saturday!  See you there.

Boundary Bay Brewery Sponsors April Brews Day

Come join us for good cheer & great beer! April Brews Day will take place at the Depot Market Square on Railroad and Chestnut: home of the Bellingham Farmer’s Market on April 25th from 6-10 pm.

Join lots of local brewers as they share their microbrews in a fundrasier for the MAX HIGBEE CENTER, a non-profit agency that provides recreational opportunities for teens and adults with developmental disabilities.

Admission includes a collectable tasting glass and scrip for tasting these great micro-brews. Additional beer samples and food from local vendors will be available for purchase.

Enjoy music all night by local band, Sabrina y Los Reyes at this large indoor/outdoor event. Tickets on sale at the Community Food Co-op, Village Books and Boundary Bay Brewery.