Beer Pairing Dinner

Join us for an intimate night of meticulous pairings on Monday, March 3rd at 6 o’clock in the evening. A 5-Course Beer Pairing Dinner, lead by Boundary Bay Chef, Matt Hansen and Brewers, Aaron Jacon Smith & Bryan Krueger . All five courses will be expertly paired with a Boundary Bay-infused beer:

• Course 1: Stewed Boar and Apricot Goulash with Roasted Pistachios paired with Irish Red infused with Red Wine Soaked Apricots

•  Course 2: Blonde Ale Poached Egg over Mushroom Ragout and Brioche with Tarragon-Blonde Hollandaise paired with Not Shawn’s Saison

•  Course 3: Cured Salmon with Nettle Puree and Grapefruit Caviar paired with Dry-Hopped ESB

•  Course 4: Cassoulet with Confit Duck Leg paired with Wonderland Belgian Strong Golden infused with Sweet Orange Peel and Juniper

•  Course 5: Guajillo Black Forest Torte paired with TBA (2012 Old Bounder OR Guajillo/Cherry infused Lost Giants Imperial CDA OR Licorice, Allspice, and Juniper Oat Stout with Irish Dry 50/50 blend)

Join us in the Bistro for our first Beer Pairing Dinner of the year! By reservation only ($55 per person).  Tickets are available for purchase at Boundary Bay.

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.