New Treats at Boundary Bay Brewery!

We’ve updated our dessert menu a bit and we’ve got a new idea to keep it interesting.  We’ll have the same basic items on our dessert menu every day, however the flavors of certain dishes will change seasonally.  Here’s the basic menu:

Crème Brulee: a rich custard dessert with a contrasting layer of caramelized sugar, served with crisp petite cookies.  $6

Pie of the Week: bakers choice of local and seasonal flavors, changing often.  Ask you server for details.  $6  (add $2 for A La Mode)

Cheesecake: New York style cheesecake, with a graham-hazelnut crust and flavors rotating to reflect the season.  $7

Chocolate Decadence Cake: a slice of dense chocolate cake, covered in a rich ganache and served with a delicate raspberry sauce.  Gluten free!  $7

Boundary Bay Brownie Sundae: our version of the traditional brownie sundae with a pecan brownie and local Mallard’s ice cream, smothered in a rich chocolate ganache sauce.  $6

Root Beer Float: Did you know that we brew our own root beer?  You can’t go wrong with this delicious combination of local ice cream from Mallard’s and root beer made right here in-house!  Or…try an Oatmeal Stout float if you dare!  Root Beer Float $3.75 / Oatmeal Stout Float $5.50

Our seasonal flavors are for the cheesecake, the pie and the creme brulee.  For Fall, we’ll be serving up a lemon cheesecake with a homemade lemon curd topping, a dutch apple pie with local Akane apples from Cloud Mountain Farm and squash creme burlee (made with squash from Cloud Mountain Farm) served with lemon cookies. Wanna try making the butternut squash creme brulee on your own?  Check out the recipe here on our blog!

Local Connections: Cloud Mountain Farm

Nestled at the foot of Sumas Mountain in the far Northwest corner of Washington State, Cloud Mountain Farm is situated on 20 acres of orchards, vineyards, nursery fields, greenhouses and trial gardens.  They propagate and grow fruit trees, nut trees, berry plants and ornamental plants.  You’ll also find they sell a large variety of dwarf conifers and Japanese maples, hard-to-find orchard and garden supplies, quality tools, and garden books.

They’ve been growing apples commercially since their beginnings in 1978. They supply a number of restaurants in town and we are lucky enough to be one of them!  The menu here at Boundary Bay Brewery regularly features produce grown locally for us at Cloud Mountain Farm and we even serve up their hot apple cider on chilly Winter days.

Education has always been hugely important to the staff at Cloud Mountain Farm.  They have extensive trial gardens to test out crop development and which varieties work best in our climate.  For consumers, their goal is to make sure that when your leave their nursery, you have the right plants, tools and information to be successful in all your gardening endeavors. Their focus on education will certainly grow now that they’ve become a non-profit!  The farm will become an educational/training center for market farmers and consumers.  They will continue to grow and sell to the public through the farm stand, the Bellingham Farmers Market, local restaurants and CSA shares.  But now they will also expand their educational opportunities to include training programs for people wanting to learn the business of farming for market and providing consumer education for food production and ornamental gardening.

We were lucky enough to get to tour Cloud Mountain Farm in September and meet the incredible staff who run the farm.  We spent a lovely morning wandering through the fields with Cheryl, learning about farming for food and snacking on delicious tomatoes, grapes and apples.  Check out this video to find out more about Cloud Mountain Farm, the people behind it and their incredible produce that we use in our menu here at the brewery.

 

Connecting Customers and Local Food

This September is Eat Local Month for Whatcom County.  To celebrate,  we using the month to cast the spotlight on a few of the local farmers we source their menu ingredients from.

Earlier this year, we began posting video blogs about our Local Connections.  The videos were each short interviews with local restaurants, delis and stores that serve Boundary Bay beer on tap or in bottles.  In each interview, we asked business owners to share why it was important to them to do business locally.

This month, we’re expanding their Local Connections videos to showcase where they get their chevre, apples, potatoes and greens.  We’ll film the video blogs out at the farms and give you a chance to meet the farmers face to face.  We think the videos will play an important role in connecting consumers and local food producers.

Boundary Bay Brewery works with many local suppliers and we it a priority to source at least 25% of their food budget from local producers.  We’ve even clearly marked dishes on our menu that are made with local ingredients  to help inform customers who think it’s important to support local agriculture too.

During September, we’ll be filming interviews with K & M Red River Farm, Cloud Mountain Farm and Gothberg Farms and will post the videos here on our blog and on our Facebook page. Don’t forget to also take advantage of all the Eat Local events happening throughout the month!

Eat Local Month is a project of Sustainable Connection’s Food and Farming Program and includes farm tours, edible events and special locally-sourced menu items featured at various restaurants throughout the month including at Boundary Bay Brewery from September 25 – October 1^st.  All week we’ll be serving up a special all local menu (alongside our usual eats!).  Here’s what we’ve got in store

Salmon Salad Sandwich

Samish Bay Coho salmon from Barleans mixed with capers, lemon juice, onion and mayonnaise topped with cucumbers from Cloud Mountain Farms and alfalfa sprouts from Happy Valley Sprouts and served on toasted ciabatta from Avenue Bread. $10

Spinach Salad

Fresh Alkmene apples from Cloud Mountain Farms on spinach from Red River Farms, with Gothberg Farms chevre cheese, hazelnuts from Holmquist Orchards with a honey-white balsamic-champagne reduction. $10

Caprese Salad

Heirloom tomatoes and basil from Cloud Mountain Farms and goat cheese from Gothberg Farm, drizzled with olive oil and served with Breadfarm‘s Bow Hill baguette.$9