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:

Looking Back – 2011 at BBAY

Another year is winding down and before we say hello to 2012, we thought we’d say a fond goodbye to 2011 with some of our favorite moments of the past year.  Here at Boundary Bay Brewery, 2011 gave us lots of opportunities to expand on previous successes and was jam packed with brand new adventures as well:

giddy while filling the Dry Fly barrels with Scotch Ale!

* We partnered up with Dry Fly Distillery (in Spokane, WA) to try barrel aging a couple of our beers.  First up was our Scotch Ale which was consumed with gusto and our Oatmeal Stout is currently aging – to be released soon.  The project was a great success and we’re already looking forward to trying more barrel aging in the new year.

* We brewed up our very first Cascadia Dark Ale and cast our two cents in the debate about what to name this elusive beer style.  We still think Black IPA just doesn’t cut it and retain our vote for Cascadia Dark Ale in honor of the region this iconic style was birthed in.

* We jumped in to our first of (hopefully) many Beer vs. Wine dinners at Semiahmoo Resort.  Craft Beer is gaining ground as a food pairing phenomenon and we’ve had a lot of fun challenging Washington wineries like Chateau Ste. Michelle to see which beverage comes out on top.  We’ve got our next Beer vs. Wine dinner on January 28th, so why not make it one of your New Years resolutions to join us and open your mind to the possibilities of beer and food pairings?!

* We began highlighting our Local Connections through short video blogs, which turned out to be a great way to connect our customers and our suppliers.  It’s been inspiring to connect with those who are passionate about what they do, and we’ve enjoyed visiting the farms who grow our food and the great cafés, bars and restaurants who serve our beer!   We’ll start the new year with a behind-the-scenes peek at Ralf’s Bavarian Pretzels and show you exactly why we love working with this awesome local business.

our shirt on the Discovery Channel!

* We came up with some new merchandise to tempt you: a new 2L growler and a Cabin Fever Hoodie.  Our hoodies continue to be known as Bellingham’s unofficial uniform and our Save the Ales slogan is recognized far outside of our little corner of the Northwest.  We hear about our customers being stopped in Disneyland, in New York and even in New Zealand when someone recognizes our iconic shirt.  A lot of you have probably even seen our Munzinger shirt on the Discovery Channel special “How Beer Saved The World.”

* Our relationships with craft beer lovers across the country (and into Canada!) are continuing to grow and strengthen: our beer was officially poured for the first time in Hawaii when we took part in the Kauai Beer Festival, we’ve expanded our distribution into British Columbia which has been received with MUCH enthusiasm and our little brewpub was even written up in the Vancouver Sun, EnRoute: the AirCanada in-flight magazine and the American Airlines in-flight magazine!

* We were honored to find out that Bellingham Firefighters refer to our brewpub as Station 7 (since there are 6 official fire stations here in town) – so, with their input, we created a Station 7 shirt and are donating the proceeds from shirt sales to Camp Phoenix which is a camp for child burn victims.

* We have continued to take full advantage of our own success and to spread that love by doing everything we can to support local nonprofits.  Every year, we donate to over 100 local charities and  this year, for the first time, we became a sponsor of the Dirty Farm Trek – a physical and mental obstacle race put on by the VZ Foundation.

at the St. Patrick's Day Parade, 2011

* The Bellingham Firefighters Pipes & Drums band has, unofficially, become our house band!  We’re delighted that they feel welcome enough here at the brewpub to just drop by for spontaneous performances and entertain our customers with their tunes.

* Our General Manager, Janet Lightner, has been the driving force behind Bellingham’s St. Patricks Day Parade and we were thrilled to help her put on another successful parade in 2011 despite the unfavorable weather.  Amazingly, it’s almost time to start thinking about next year’s parade too!  This year, the 2011 Paddy’s Day Parade will fall on the 17th – St. Patrick’s Day itself, so mark your calendars and plan on a whole day of Irish-inspired festivities.

* We brewed the very first Ski to Sea ESB  – commemorating 100 years of racing and look forward to continuing that tradition next year.  And, the Boundary Bay Brewery women’s Ski to Sea Team enjoyed another win in the Competitive Women’s Division and continues to be the ONLY team in Ski to Sea history to win their division 11 years in a row!

* We are thrilled to have been named the Best Brewery in Washington, the Best Brewpub in Washington and the Best Scotch Ale in the Northwest by the Northwest Brewing News Reader’s Choice Awards and were named the Best Bar in Bellingham by the Bellingham Herald Readers Choice Awards.

* And, the biggest news of all for 2011, is our impending expansion!  We’ll take over the lease of the new space on January 1st and are excited to start the new year with lots and lots of construction.  ;)

As we look back on 2011 and ahead to whatever may come in 2012, we want to take a moment to say thank you to all of YOU – our beloved friends and customers who have become a part of the Boundary Bay Brewery family!  We are so proud to be a part of this incredible community (both Bellingham and the craft beer community at large) and honored to have your support as we move on to another year of handcrafted beer and great local food.  We truly couldn’t do what we do without you.  Cheers, from all of us here at Boundary Bay Brewery!

Celebrate Autumn With Our Brewmasters Dinners!

Do you love great craft beer and incredible food?  Then come celebrate Autumn with us by enjoying local beer and local food at one of our most beautiful local resorts!  This month, we’ll be hosting a Brewmasters Dinner each week at Semiahmoo Resort!

Semiahmoo’s Executive Chef, Kasey Dubler and the brewers of Boundary Bay Brewery have teamed up to bring you a delicious five-course dinner—each one paired with an award-winning craft beer.

During the Hors D’oeurves Reception, enjoy our ESB paired with Fanny Bay Mahogany Clams (from Taylor Shellfish) cooked in Boundary Bay ESB with garlic, shallots and organic herbs.

The second course will feature the Boundary Bay IPA paired with hot smoked Bellingham Bay King Salmon with sun dried tomato hollandaise and spinach and caramelized onion quinoa.

During the third course, our Harvest Rye will be paired with rack of lamb with house-made apple sauce and fall harvest risotto with a trio of Whatcom County squash.

The fourth course features our Imperial Oatmeal Stout paired with a boneless short rib (braised for 12 hours!) with Kiska Farms Yukon Gold potato and horseradish “fondue.”

Finish off the feast with the Boundary Bay Brewery Barley Wine paired with caramel and anise panna cotta with Barley Wine poached pears and oat crumble.

These Brewmasters Dinners will take place on three Saturdays in October: the 8th, 15th and 22nd – each at 6:30pm.  You can make reservations for just the pairing dinner (at $59 per person) or make a weekend out of it and purchase the Hotel & Dinner Package which includes a classic room and the Brewmasters Dinner for two ($249).  To make your reservations, please call Semiahmoo’s front desk at 360-318-2000 or 800-770-7992.

Semiahmoo Resort is located 25 minutes north of Bellingham in Blaine Washington and the seaside hotel features a full-service spa, various dining options, plus two of Washington’s top public courses; Loomis Trail Golf Club and Semiahmoo Golf and Country Club. Nestled on the northern Puget Sound shoreline, overlooking Semiahmoo Bay and Drayton Harbor, the resort offers a multitude of activities for the whole family in an exceptional setting.

Winemaker & Brewmaster Pairing Dinner

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

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.

 

Brewmasters Dinner at Semiahmoo Resort

During October, we’re pairing up with Semiahmoo Resort to bring you Boundary Bay Brewery Brewmasters Dinners!  Join us October 1st, 8th or 15th in Stars Restaurant for a perfectly paired five course dinner featuring craft-brewed beers from our award winning brewery.  Dinner only is $49 per person or hotel and dinner package available at $219.

Semiahmoo Resort is located 25 minutes north of Bellingham in Blaine Washington.  The seaside hotel features a full-service spa, various dining options, plus two of Washington’s top public courses; Loomis Trail Golf Club and Semiahmoo Golf and Country Club. They have deluxe guest rooms and suites that capture the unique charm and style of the Pacific Northwest and feature breathtaking views of snow-capped mountains, Drayton Harbor, Semiahmoo Bay and the Gulf Islands. Many guest rooms include wood-burning fireplaces, patios or balconies. So, why not make a weekend out of it?!

For the Brewmasters Dinner itself, the evening begins with an hours d’oeuvres reception.  Sample profiteroles filled with beer braised beef shortrib, chanterelle mushrooms and roasted shallots, local oysters poached in white cheddar-beer fondue and gratinéed with berkshire bacon and spiced apple-pear compote in puff pastry with warm brie all paired with the Boundary Bay Best Bitter (ESB).  Enjoy crispy spice cured duck leg with mizuna greems, comté, toasted hazelnut, and ale vinaigrette paired with our Harvest Ale for the 1st course.  Then Grilled Sturgeon with beluga lentils, curry cream sauce , spicy stone-fruit compote, and  crispy russet potato paired with the infamous Boundary Bay IPA for the 2nd course.  The 3rd course, designed to be a social intermezzo, features a Boundary Bay Blonde Ale sorbet as well as local artisan cheese, Ralf’s  bavarian pretzels, fruit, and mustards.  Our Imperial Oatmeal Stout makes it grand entrance in the 4th course when paired up with Malted Beef Tenderloin – a chocolate malt encrusted fillet, rogue blue cheese, and roasted acorn squash, with wort infused demi.  Finish your meal with our Old Bounder barley wine and a Fig Tart with chèvre filling in a walnut crust with caramelized figs and  grand marnier.  Call Semiahmoo Resort to make your reservations for the Brewmasters dinner!  360-318-2000 or 800-770-7992

Beer on the Beach!

Semiahmoo Resort

We know you love Boundary Bay Brewery…and we know you love hanging out with us here in the Tap Room or out in our Beer Garden.  But we’re no fools.  We know that sometimes you just need a little change of pace.  Which is exactly why we’re spreading the love around!  Kicking off this weekend and lasting throughout the summer, Semiahmoo Resort is having a Friday Night Barbeque and Beach Party featuring Boundary Bay Brewery beers!

What says summer more than barbeques, the beach, bonfire and craft beer?  Every Friday night (from May 21st – September 3rd) you can savor barbequed steaks, wild salmon, baby back ribs, oysters and prawns all prepared on the resort’s mesquite grills.  And, if that’s not enough, it’s all served with vegetables, watermelon, garlic bread and a baked potato.  All for just $19.95 per person.

There’ll be live music on the Semiahmoo Seaview Terrace, extreme croquet, volley ball s’mores and even bicycle and kayak rentals!

Semiahmoo Resort is located 25 minutes north of Bellingham in Blaine Washington, and is nestled on the northern Puget Sound shoreline, overlooking Semiahmoo Bay and Drayton Harbor.