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
This weekend we’ll be heading out to Semiahmoo Resort again to go head to head with Lost River Winery in our second Beer vs.Wine dinner. This month’s 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 Lost River Winery. Enjoy lively discussion between dinner co-hosts Boundary Bay owner, Ed Bennett, and Lost River’s Liam Doyle. Let your taste buds be the judge and cast your votes thoughout the evening for your favorite food and beverage pairing in each course! There’s still time to make your reservations for this weekend…check out the amazing menu:
1st Course: Bellingham Blonde Ale vs. Columbia Valley Pinto Gris ’09
Onion Tart made with puff pastry, thyme and white cheddar
Semiahmoo Oysters with shallot fondue and bacon
Asparagus with San Daniel Parma ham and aged balsamic.
2nd Course: Belgian Pale Ale vs. Columbia Valley Rainshadow ’08
Halibut Torta with strawberry salsa, masa crisp, black bean jalapeno lime halibut and micro cilantro
3rd Course: Cascadian Dark Ale vs. Walla Walla Valley Syrah
White Truffle Pasta with foraged mushrooms, nettles, tomato jus and pecorino
4th Course: Dunkles Bock vs. Columbia Valley Cedarosa ’07
Lamb: herb crusted double chop, spring vegetables, creamed potato and mustard jus
5th Course: Imperial Oatmeal Stout vs. Columbia Valley Late Harvest Semillon
Ice Cream Cake: rhubarb ice cream, fresh ginger cake, white chocolate and minted shortbread.
The dinner is $79 per person. Or choose the Hotel and Dinner package for two for $289. For reservations call 1-800-770-7992. www.semiahmoo.com
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!
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.
Boundary Bay Brewery is going to be at the Washington Cask Beer Festival this Saturday…and we’re bring our Herbert Ale with us!
The Washington Cask Beer Festival has become a major highlight of the Pacific Northwest beer festival scene. The event features over 60 handcrafted cask-conditioned beers from the region’s most innovative microbreweries. This festival requires brewers to naturally condition the beer in a firkin or other vessels without artificially introducing CO2. Poured by gravity the result is smooth ale with a thick dense head that brings out full flavor. Not only do we have some great cask-conditioned ales to take down to the festival, but we’ve also been asked to brew one of the ten Herbert’s that will be featured the same weekend.
The Herbert’s is a special beer that’s normally brewed collaboratively by a group of Washington brewers for the Cask Festival in honor of Bert Grant, a Northwest beer icon. Boundary Bay Brewery is one of the lucky breweries creating one of the ten special brews this year. Our Herbert Legendary Ale is a strong (7.7% ABV), hoppy American Amber featuring Simcoe, Centennial, Amarillo and Cascade hops with 2-Row, Crystal and Chocolate malts.
At the Washington Cask Beer Festival the brewers stay true to the traditional brewing and dispensing method of “cask-conditioned beer” while experimenting with their creativity to come up with the most innovative, distinctive beer. If you are a true beer lover, this is a festival not to be missed. See you there!
Ed Bennet, owner of Boundary Bay Brewery, is in Colorado this weekend for a beer loving getaway. He’s touring Boulder breweries today and has plans to hit up the official New Belgium Tour on Friday. I’m hoping he comes home with some great GREEN ideas from New Belgium…they are cetainly the leaders in brewery sustainability! While in Colorado, Ed’s also hoping to see Oskar Blues Brewery in Lyons. In 2002 they became the first US microbrewery to brew and can its own beer…thereby changing the way craft beer consumers perceive canned beer! Best of all, before Ed heads home, he gets to attend the Belgium party which is a sort of Who’s Who of the brewing world. If all goes as planned, this weekend in Colorado is a great chance for Boundary Bay Brewery, as a company, to connect with other craft brewers and to see great, living examples of breweries across the nation taking steps to create a more sustainable future for us all.
Every year, Northwest Brewing News holds a Reader’s Choice poll. They ask hundreds of readers to vote online or by mail for best beer, best homebrew store, best bartender, best beer store, and best brewery.
We also won Best IPA “hands down” according to Alan Moen, editor of Northwest Brewing News.
We are honored to receive these awards, particularly because they are from the readers of Northwest Brewing News. These are the people we make our beer for, the people who come in on a regular basis after a long day of work and sample our craft. Boundary Bay’s continued success has as much to do with the community we are a part of as it does the beer we brew. Boundary opened in 1995 and, over time, became such a town fixture that locals often refer to it as “pure Bellingham.” Ed Bennett, owner of Boundary Bay, said his goals were always to brew good beer, make good food, and create a place where the people of Bellingham could be comfortable coming together. This unexpected success just illustrates how well he has achieved his goals. Boundary Bay, as a whole, works hard to stay connected to its customers and to support local organizations, charities, and musicians. The brewery also offers support to the Bellingham community by employing over 100 people during its busy seasons. “We try to do everything that we can ourselves,” says Ed, “from having an in-house bakery, maintenance department, and graphics department, to doing all of our own distribution. It’s just how we do things.” Bennett also recognizes the craft beer community as a strong foundation for Boundary’s growth and success. He commented that “the brewing industry has always been supportive and I am honored to be part of that culture. We live in a great region for craft brewing and the Pacific Northwest has a strong presence in craft beer.”
And have you read this article printed in Beer Northwest magazine last spring where Megan Flynn describes Bellingham as a town with a beer-centric attitude. She goes on to say: “…Bellingham is home to Boundary Bay Brewery and Bistro, a neighbor hangout producing distinctly Northwest brews, full of flavor and hops. Open since 1995 and located on the popular Railroad Avenue in downtown Bellingham, the brewery attracts locals and out-of-towners. With numerous beer awards under their belt, you can’t go wrong with any of their brews.
The staple Inside Passage Ale (IPA) is far from a traditional India Pale Ale, and will delight your palate with citrusy hop flavor and upfront aroma. In 2006, the seasonal Imperial IPA won the coveted Alpha King Award for the best hoppy beer in America at the Great American Beer Festival, a first for a Washington Brewery.
Inside Passage Ale (IPA)...a favorite of many!
Imperial IPA...the Alpha King
The large brick building that houses Boundary Bay is a maze of brewery equipment and bustling dining areas. In the summer, the outdoor patio and lawn morphs into a beer garden, hosting live music and hula-hoop contests. The menu feature traditional pub grub like Beer-B-Q Pork Sandwiches, Smoked Salmon Chowder, and classic Mac and Cheese. Expect a line out the door on Friday and Saturday nights, but step into the bar for a glass of beer while you wait for a table.” (article by Megan Flynn)
P.S. (did you catch what the Beer and Brewing Editor said about our lil’ ole Imperial IPA in that article about the Alpha King: “The grand, first-place win was awarded to Ed Bennett of Boundary Bay Brewery and Bistro in Bellingham, Washington for Imperial IPA, a coppery American Double IPA. Its deep-coral hue dances with a foggy glow, like a tropical sunset. Pungent aromas of grapefruit, orange, caramel, and spruce fill the air. The taste is rowdy, with a significant malt foundation and mountain of hops, drenched in sticky pine-sap and orange liqueur. Velvety and yielding on the tongue, it lingers in a long , bone-dry finish.” (quote from Carolyn Smagalski)