There’s a New Baker in the Mix!

Boundary Bay is thrilled to announce the addition of a new member to our crew – Pastry Chef Martha L. Aguirre. Born in Tijuana, Mexico and raised in California, Martha made her way up to Bellingham, Washington in 2001.  With over 20 years of pastry experience, the former Bakery Manger of Woods Coffee transitioned to our Brewery in late March.

A talented and reputable chef, Martha was offered multiple positions around town as a Head Pastry Chef. When asked why she decided to take the offer at Boundary Bay, Martha stated: “When I met with Sean [Head chef] and Janet [General Manager], they said they wanted to change the whole dessert menu. They said I could bring out anything – create anything. I didn’t have to follow a menu or do the same things every day. It feels like it’s my own bakery. It’s a dream job.” Martha beamed. Boundary Bay is equally as excited to have Martha in the mix.

Since arriving at Boundary – Martha’s expertise, positivity and tantalizing recipes have quickly won over our staff. She’s been busy in the kitchen whipping up all sorts of new desserts — often allowing the staff to sample and choose their favorites! From Red Velvet Cheesecake to Coconut Pineapple Cream Pie, customers will be seeing more specialty desserts circulating our menu.

“Just the other day I tried making a four-layer chocolate cake with Ol’ Bounder (barley wine). Everyone was very excited…I guess it’s one of the strongest beers here!” Martha laughed, “Cooking with beer is new for me, and it’s very exciting!” And we can’t wait to see what sorts of delicious concoctions she’ll create using our ales!

A graduate of the Bellingham Technical School of Culinary Arts, Martha’s strong background and experience as a pastry chef is well-apparent. A talented Baker, Martha epitomizes her craft; the delicate combination of creativity, balance, and science. Next time you’re dining at Boundary, be sure to ask your server about our dessert specials. As Martha puts it “Once you see these desserts you’ll think, ohhh that looks SO good! And that’s it. You have to have it.”

SOME FUN FACTS:

If Martha were in an ingredient, she would be Vanilla. “It makes everything a little bit better.  Everything! Sweet, and adds a little something.”

Martha’s favorite berry to cook with is Blueberries. Just wait till you try her Blueberry pie!

Gardening is one of Martha’s favorite hobbies. If she isn’t experimenting with new recipes, you’ll find her outdoors.

Cooking with Glass (Ben Glass, that is!)

Game Hen with a Boundary Bay beer Demi Glaze

recipe by Ben Glass

Watch the instructional video below!  We’ve also got the recipe written out down below for those who aren’t, necessarily, visual learners!

This recipe serves 2 people (or 1 hungry)

1 game hen

for marinade:

2 cups Boundary Bay Blonde ale

1 cup chopped shallots

2 tbsp. olive oil

4 sprigs fresh rosemary (or 2 tbsp. dry)

1 t. each of salt and pepper

Cut spine out of game hen and cut breast plate open to get two halves of the bird.  Put both halves in deep bowl with marinade while heating the oven to 400 degrees.  Put in oven on baking sheet for 15 – 20 minutes.

for pan sauce:

deglaze pan with 1 cup Boundary Bay Dry Irish Stout ale, reduce liquid by half.  Add 1 T. demi glaze concentrate and stir until dissolved.  Finish with 1 T butter, salt and pepper to taste.  Drizzle both halves of the game hen with the pan sauce and serve with side of choice and a Boundary Bay IPA.