It’s a big, busy day today here at Boundary Bay Brewery! We’re welcoming October in with two special menus. Upstairs, in our bistro and taproom, you can Eat Local all day long. We’re participating in Sustainable Connections‘ Eat Local Every Week program. Eat Local Every Week is your chance to take an extra step—or ten—in eating local. There are major environmental, economic, and social benefits of buying food from local farms. Doing so says you believe in the importance of keeping our farmland in agriculture and knowing that your dinner had a positive effect on the land, water, and people from whence it came. In our global food system, it can be a big challenge to change our habits and eat local. Eat Local Every Week is an opportunity to try it on, just once or twice a week for the growing season—to go a little further into our local foodshed than you’ve been before!
So join us today, here at Boundary Bay Brewery, and treat yourself to our special Eat Local Menu sure to please your tastebuds and your conscience! For our appetizer (available all day), we’re serving Caprese Salad: heirloom tomatoes sliced and layered with fresh basil and house made ricotta cheese, served with garlic baguette toasts (tomatoes: Cloud Mountain Farms, ricotta: Breckenridge Dairy Milk, garlic: Red River Farms and bread: Breadfarm). For lunch, you can grab an Oyster Po’Boy: breaded pan fried oysters served with mesclun greens and a sweet pepper remoulade on Parisian Rolls, served with choice of salad or roasted potatoes (oysters: Taylor Bay Shellfish, peppers: Cloud Mountain Farms, potatoes: Red River Farms, bread: Breadfarm and dairy: Breckenridge Dairy). If you’re coming for dinner (only available after 5pm), you’ve got to make the tough choice between salmon or spaghetti with clams! We’ve got Grilled Salmon with an Heirloom Tomato and Ground Cherry ‘Salsa’ with mashed Yukon Gold potatoes and Seasonal Veggies (salmon: Barleans, tomatoes: Cloud Mountain Farms, potatoes & veg: Red River Farms, cherries: Holistic Homestead Farms and dairy: Breckenridge Dairy). Or try Spaghetti Vongole: Taylor Bay Manila Clams sautéed with garlic and tomatoes with a lightly spiced white wine broth over fresh pasta (clams: Barleans, tomatoes: Cloud Mountain Farms, garlic: Red River Farms and pasta: Bellingham Pasta Co.).
But that’s not all folks! Nope, we’ve got even more special treats for you today here at the brewery. Down in our beer garden, at 4pm, we’re kicking off our Oktoberfest celebration! Not only do we have a FIRKIN keg of our Harvest Ale that’s been fresh hopped with hops from our very own beer garden, but our brewers decided this morning to pull out a keg of Dunklesbock to really make it a party!
We’re serving up a special Oktoberfest menu too. We’ve got The Best of the Wurst: Your choice of Brat, Bock or Knockwurst served with sauerkraut and mustard on freshly made buns from Ralf’s Bavarian Pretzels. Served with German potato salad. Of for the vegetarians and vegans: Your choice of Tofurky Polish Kielbasa or Tofurky Beer Brat served with sauerkraut and mustard on freshly made buns from Ralf’s Bavarian Pretzels. Served with potato chips. And, if you’re not really in the mood for wurst, try our Ploughman’s Lunch: Ham, aged cheddar and Gruyere served with a freshly made bun from Ralf’s Bavarian Pretzels. Served with pickled onions and German potato salad.
Bellinghams Best Beer 