Boundary Bay Brewery Holiday Pairing Menu: Fall 2009

The holiday season is upon us…a time of celebration and of feasting. With all the special meals being planned we thought it would be a perfect time to talk about how you can choose craft beer to complement any of your holiday feasts.

Not sure quite how to do that? Want to learn more? Well, this year, you can join us right here at Boundary Bay Brewery for a Holiday Pairing Dinner.

On Sunday, November 22nd, we’re closing down the back of the bistro and hosting a private four course dinner for 10-20 people. Each course will be expertly paired with a handcrafted brew from Boundary Bay and will serve as an excellent example of how the flavors of traditional holiday meals and craft beer can enhance and complement each other.

Our chefs here at the brewery are putting together a special menu for the event. We will be serving an appetizer of Roasted Mushroom Tart made with local mushrooms, followed by the infamous Roasted Butternut Squash Soup by our own Soup Dude! Next, our main course will be Prime Rib served with horseradish mashed Yukon Gold potatoes, Creamed Spinach and a Wort and Stout demiglaze. The feast will be finished off with a Cranberry Pana Cotta with Sweet Potato Shortbread.

Aaron Jacob Smith, our head brewer here at Boundary Bay, will be matching up each of our courses with the perfect Boundary brew and providing tips on why the flavors work so well together.

Leave our dinner armed with information that will make your own holiday menu and beer pairings much easier…plus you’ll get our recipes for each of the courses so you can replicate your experience here at the brewery and impress your friends! It’s cool…we won’t tell anyone!

Buy your tickets here at the bar or purchase them online. Space is limited so act fast if you want to join us! Cheers.