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

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:

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.