At Boundary Bay Brewery & Bistro we strive to give our customers fresh, local food options. This is the first blog of a series dedicated to bring you information about the vendors that help us to create a scrumptious local menu.
“dedicated to building food companies that share our passion for locally sourced and crafted, quality food for our community.”
Jack Mountain Meats currently only produces pork products, which are Food Alliance Certified. Their product originates in sustainable and natural environments of certified organic farms. These sustainable agriculture methods surpass the pork quality assurance stands set forth by the USDA guidelines.
Why we choose to use Jack Mountain Meats?
Local & sustainable pork
Food Alliance Certified
Human Animal Husbandry
Antibiotic free, no added hormones
Handcrafted, creates job opportunities in our community!
We used Jack Mountain Meats Bratwurst on our Oktoberfest Menu!
We recently started selling these outstanding handcrafted pepperoni sticks in the Taproom: Hot or Mild $1.5
Stay tuned. We’ll be bringing you a more in-depth look at Jack Mountain Meats in the next couple weeks!
While Oktoberfest is typically celebrated on the third weekend in September, we decided to postpone our celebration to help create an unique menu with local ingredients.
Here is the delicious Bavarian & German inspired menu for the weekend! (Normal menu items available too)
BRATWURST – Bratwurst from Jack Mountain Meats in a pretzel bun from Ralf’s Bavarian Bakery with oatmeal stout mustard and caramelized onions. Choice of side: Roasted potatoes, house salad or Tim’s Potato Chips. $10
PLOUGHMAN’S PLATE– Hardboiled egg, house pickled peppers & onions, smoked ham from Jack Mountain Meats, and Gothberg Farms Buck’s Brew cheese. $13
BAVARIAN BOWL – Sauerkraut & roasted potatoes dusted with juniper; topped with pork loin & Jack Mountain Meats Bratwurst $14
SCHNITZEL BURGER – Breaded & fried pork loin with German slaw, tomato confit, lettuce & onion in a pretzel bun from Ralf’s Bavarian Bakery. Served with roasted potatoes on side with bacon & Gruyere. $10
PORK SHANK – Braised pork shank smeared with roasted garlic. Served with mashed potatoes & seasonal vegetable. Topped with pan gravy. $18
Before the Race and After the Race at Boundary Bay
Friday, May 23 was the most successful Ski to Sea Block Party in the past few years! We shutdown the alley and introduced our 22-foot alley bar, complete with a barrel wheel system, to the public (see photos). The Block Party wouldn’t be complete without awesome entertainment! And the Atlantics brought the house down, per usual. Their saxophonist, Mark Kelley, and vocalist/pianist, Paul Klein, led a Conga Line through the Beer Garden, alley, Brew House, Bistro and Taproom before arriving back on stage.
After the race on Sunday, May 25 we held a low-key BBQ with live music from local musician Kevin Chryst’s newest band, Fence-Fire.
Photos from the Ski to Sea Block (below)
Boundary Bay Team Party
Every year, we invite some of the best athletes in the Pacific Northwest to be a part of Team Boundary Bay! The day before the race we always have a fun meet-and-greet and team party. This year, we held our team meeting in the Edgemoor neighborhood in South Bellingham. The racers, family and friends enjoyed Paella from Paellaworks, a giant rope swing, cornhole and of course, Boundary Bay Ski-to-Sea ESB, which is a brand-new recipe this year!
Below are photos from Team Boundary’s meeting and party!
Team Boundary Ski to Sea
They don’t call it an Adventure Race for nothing. This year’s Ski to Sea Race presented a variety of new obstacles, especially for the Boundary Bay Men’s team. Trail runner Connor Whan nearly collapsed, toward the end of his leg, due to a health condition, barely making it to his finish line. After a rough start the Men’s team roared back into action. The canoe tandem had quite the finish. Team Aeromech just edged out Team Boundary Bay at the canoe leg finish line. (video)
Boundary Bay kept the competition close with Team Aeromech, until a deer collided with cross-country cyclist Kevin Calhoun, causing him to ride most of the leg with a flat tire. The kayak leg went quite smoothly for Dorian Wolter, even though high speed winds whipped across the bay. The handoff to Mountain Biker Russell Stevenson went flawless, but a BNSF freight train created a small layover for Stevenson as he waited for the lengthy train to pass. A race official timed how long Stevenson needed to wait, and subtracted it off the team’s overall time. Here’s a video of Stevenson waiting and waiting and waiting. (below)
We are quite proud of both of our teams! Here are the results. Photos are also below.
The Women’s team did a great job, as they always do, bringing home the Top Spot for their division (Competitive Women) for the 16th year in a row!!! After having a back and forth battle for first overall for a Women’s team they finished only 20 seconds behind Kulshan Cycles (who were in the Whatcom Open Division).
Tickets to get on the Boundary Bay Bus to the Mariners Home Opener game cost $80.00 and include beverages on the bus, lunch and snacks, for the game, plus raffles and Boundary Bay Brewery merchandise giveaways! Tickets not yet available – stay tuned.
On April 6th, get to Boundary Bay by 9:30AM and be ready to depart at 10am. The game starts at 1:10pm, but the on-field festivities begin earlier. We want to make sure we have plenty of time to get down to Seattle for the pre-game festivities. We should arrive back in Bellingham late evening. Get on the bus!
One of our favorite evenings here at the Brewery, is our annual Valentine’s Dinner. It’s a chance for our brewery to switch gears for a night and get a little bit cozier. We whip up a special menu, bring in table side music and set up lots of tables for two. While our regular menu will still be available, we’re hoping to tempt you with some delicious treats that you can’t always find here at Boundary:
Trio of Scallops with Grapefruit Gremolata and Basil Puree
Blood Orange & Date Salad
Arctic Char with Blood Orange Hollandaise, Sumac rice pilaf and Broccolini
12 oz. Rib-Eye Steak with whipped gorgonzola served with mashed potatoes and chard
To make your reservation for this Saturday’s Valentines Dinner, give us a call at 360-647-5593. Reservations are available between 5pm and 9:30pm. Cheers!
On Thursday evening, Oct. 2, 2014, a day Bellingham Mayor Kelli Linville declared “Barb’s Beer Day,” Barb’s Beer Foundation presented $3,125 to Dr. Howard West, president of cancergrace.org and renowned oncologist at Swedish Medical Center, for lung cancer research.
Barbara Murphy, an avid runner, skilled interior designer, wife, mother and friend, lost her battle to non-smokers lung cancer in December 2013. Her husband, Tom, started the Barb’s Beer Foundation to help raise money to find a for cure lung cancer. The Barb’s Beer Foundation works with restaurants and taverns to put Barb’s Beer on their taps.
Phase One’s beer was launched on July 1, 2014 at La Fiamma in Bellingham and Boundary Bay Brewery was given the opportunity to brew the next batch of Barb’s Beer.
“We are excited to help a great foundation continue to grow,” Boundary Bay Brewery General Manager Janet Lightner says. “We are grateful to be part of the cause and can’t wait to see where Tom takes it.”
Boundary Bay Brewer Bryan Krueger started the batch for Phase Two on Saturday, Sept. 27. The original recipe was written by local resident Chuck Hohing. Phase One was brewed at North Sound Brewing in Mount Vernon. The recipe for Phase Two has been tweaked slightly and will resemble a classic Northwest pale ale:
Barb’s Beer is a traditional NW American Pale Ale. With deep, golden color, an off-white head of foam that laces beautifully, and an aroma of fresh-baked bread, citrus and resinous pine – this pale ale sings songs of balance. The clean, 2-row barley malt backbone is brightened on the palate by classic Cascade hop tones of mild grapefruit and pine, with Amarillo hops providing an extra flash of citrus brightness. Enjoy Barb’s Beer with a variety of American cuisines, from grass-fed burgers, to lighter pasta, fish, or chicken dishes; and, make a toast to the roots of craft beer! OG 12.3 // 21 IBUs // 5.8% ABV
Boundary Bay Brewery is now the official brewer of Barb’s Beer, working with the Foundation to find taverns and restaurants to put Barb’s beer on their Taps. If your interested in selling Barb’s Beer please visit barbsbeer.org. Help us spread the word by using the hashtag #BarbsBeer online. Cheers!
Tom Murphy discusses his plans for Barb’s Beer with Boundary Bay Brewery Bryan Krueger while Chuck Hohing, original recipe writer, sips Barb’s Beer.
Tom Murphy (right), founder of Barb’s Beer Foundation, meets Boundary Bay Owner Ed Bennett (left).
The Barb’s Beer coaster helps establish interest when placed in front of patrons at restaurants.
Chuck Hohing shows Boundary Bay Brewer Bryan Krueger the original recipe for Barb’s Beer.
General Manger, adventurer extraordinaire, proud mama, community leader (you name it) Janet Lightner never ceases to inspire us. Last week, Janet packed up her belongings in two backpacks with her sights set high…quite literally. She’s headed to the high peaks of the Himalayas where she’ll complete a 19-day Everest Trek. Before she scales mountains, Janet is spending some time sight-seeing and exploring Bhutan. Her climb begins on November 7th in Kathmandu — we can’t wait to share the journey with you!
In celebration of Janet’s journey, we’ve decided to launch the #BounderOn social media campaign highlighting the outdoor, active and courage spirit of the PNW. Wherever the adventure leads, #BounderOn and share it with us online (via Twitter, Facebook or Instagram). Contest and prize details will be announced soon!
Brewer Bryan Krueger and Chef Matt Hansen have teamed up with the The Local‘s Chef, Brandon Petersen, and Menace Brewing to create an exquisite 5-course menu, highlighting the collaborative and sustainable efforts of Sustainable Connections EAT LOCAL MONTH and Bellingham Beer Week. The date for the dinner is set on the second day of Beer Week; Saturday, September 13th @7:30in the Boundary Beer Garden. Give us a call at 360-647-5593 to reserve your spot today!
First Course: Crab Stuffed Endive paired with BBB pilsnerGreen tomato coulis, saffron-avocado crème fraiche, pickled lime, roasted corn and poblano relish.
Second Course: Figs in a Blanket paired with Not Shawn’s Saison Puff pastry wrapped figs stuffed with gorgonzola, manchego, and brie. Served with fig-apple compote.
Third Course (The Local and Menace Brewery): Smoked Cod Napoleon paired with Sorachi Ace dry hopped wheat beer. Potato crisps, sweet corn puree, heirloom tomato and citrus vinaigrette tossed herb salad.
Fourth Course: Saddle of Rabbit paired with Harvest Rye Proscuitto wrapped and stuffed with cavelstrano olives, roasted shallot, chanterelle mushrooms, marjoram and fennel jam.
It’s Casey Diggs favorite holiday, so Boundary’s doing it big; and all around town. Here’s where you can get your fill of BBay this Independence Day:
Freedom BBQ in the Beer Garden [FREE, All ages]Rather than our usual Fish Fry, we’re going to be doing some good ol’ fashion BBQ Grillin’ in the Beer Garden. After all, nothing says ‘Merica like cold craft beer and a BBQ. The grill will be hot Noon-8pm. FREE Live Music by Odd Ones Out and The Vonvettas (5:00-8:00). [*Note: Our Tap Room and Bistro will be open on the 4th, 11am-8pm] Happy Birthday USA. Cheers!
Yes we CAN! Canned Craft Beer Festival Spend Independence Day with 20 of your local brewers, neighbors, friends, and your family at RE Sources’ Yes, We Can! Craft Beer Festival at Elizabeth Station. Games for the kids, beer for the parents, live music by Hot Damn Scandal, Moongrass and more. Kicks from the Bellingham Circus Guild, and a great view of the fireworks for all. If you want to avoid paying the processing fee, you can purchase your tickets online or in person right here at Boundary.
Haggen Family 4th The Chamber of Commerce and Haggen throw their annual 4th of July Party and fireworks display at Zuanich Point Park (11am-11pm). The’ve got the whole day loaded with events; check it out. Boundary will be providing Beer for the festivities. Fireworks at 10:30pm!
Party on the Herald Head to the Herald building and watch the fireworks from the best seat in Bellingham! Purchase of a ticket gets you to the roof, and includes food, beer, and live music. All proceeds of this event go to support the Downtown Bellingham Partnership, an organization uniting the diverse interests of downtown Bellingham.
The Jazz Project and Boundary Bay Brewery bring another summer series to the Beer Garden: Summer Jazz every Tuesday night from 7-10pm.
Founded by, Jud Sherwood, The Jazz Project was established in 1997 to promote community development through music by making jazz accessible to those of all ages and backgrounds; to promote jazz from a player’s perspective while increasing performance opportunities for local, regional, national, and international jazz musicians. After 16 years, The Jazz Project has become a preeminent Arts and Culture presenter in the Pacific Northwest…and how lucky are we to have this awesome Non-Profit right here in Bellingham!? Better yet, to be able to watch this group perform every week from the Boundary Bay Beer Garden.
Shows are all ages and feature local, regional, and touring performers from Vancouver to Los Angeles as well as school bands and benefit performances. Summer Jazz is a FREE event (besides the 3rd Tuesday of each month which charges a $5 cover). The format is as follows: