Tag Archives: Chef Bruno Feldeisen

Semiahmoo Resort – Luxury Just Across the Border

Semiahamoo Resort – New Chef Brings Revamped Locally Sourced Menu

Grab your passport and head south for a getaway just across the border at the Semiahmoo Resort. My pal Tess and I recently returned from a great night of relaxing, with some spa time and an amazing dinner prepared by Executive Chef Bruno Feldeisen and his team. The next morning, after an delicious breakfast, we did some biking around Birch Bay and a little shopping further south to complete our little getaway.

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The resort has recently gone through a renovation and the guest rooms feature insanely comfortable bedding, complimentary Wi-Fi and modern electronics.

Semihamoo Resort

Our room looked out across the harbour with cool spring winds blowing in through our open window and plenty of sea creatures and sea birds drifting by.

Semihamoo Resort

Semihamoo Resort

The resort sits out on a spit on Semiahmoo Bay and Drayton Harbor, and boasts two golf courses that were ranked among the top courses in Washington in 2015 by Golfweek should golf be your thing. I have yet to learn to swing a club without injuring myself or others.


The onsite spa offers guests a wide array of seaweed inspired treatments, but I chose an incredibly relaxing and aromatic Herbal Massage with the added scents of calendula and comfrey.

Semiahmoo Resort

Semihamoo Resort

In addition to the guest room and lobby renovations, Semiahmoo Resort updated their restaurants, Packers Oyster Bar and Pierside Kitchen and recently brought Chef Bruno Feldeisen on board. You might know him from YEW Restaurant at the Vancouver Four Seasons Hotel, where we first met him when he oversaw the innovative pastry and dessert program. Feldeisen has been the recipient of awards such as Chocolatier Magazine’s Top Ten Pastry Chefs in America, and was nominated twice for the James Beard Outstanding Pastry Award in 1997 and 1998. Plus he’s super charming and a treat to talk food with! He’s pictured above with Tess.

Semihamoo Resort

Here we are on our way to dinner. Didn’t mean to match, but we decided it was sort of cute. I have my selfie face on AGAIN!

Semiahmoo Resort

Feldeisen’s menu  is focused on showcasing the local bounty available from the areas seaside environs and nearby farms and ranches. The room is gorgeous with views out to the sea, lots of natural wood and a fresh nautical theme.

The revitalized new menu includes seasonal additions such as Seared Jumbo Scallops, Braised Heirloom Tomatoes, Mushrooms, Candied Fennel, Lemon Pop Corn; and cote de boeuf Tomahawk for two.

Semihamoo Resort

White spring salmon. The first of the season!

Semiahmoo Resort

Cioppino, Penn Cove Mussels, Manila Clams, Chorizo, Jumbo Prawns, Saffron, Aioli, Artisan Bread

Semiahmoo Resort

Lamb Loin, Cannellini Beans, Fennel Tomato Salad, Coriander

Semiahmoo Resort

Roasted Pacific Halibut, Celeriac Puree, Brussels Sprouts and Spring Beans

Semiahmoo Resort

Our dinner was exceptional. We shared a variety of smaller plates all leading up to a delightful dessert.

Pierside Kitchen is open for breakfast from 7 to 11:30 a.m. Monday through Friday, with brunch from 11:30 a.m. to 2 p.m. on Saturday and Sunday, lunch daily 11:30 a.m. to 3 p.m. and  dinner from 5 to 9 p.m.  The full menu is available here.

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The next day we had a tasty breakfast. The must is the cheddar and peanut butter omelette. I know it sounds bizarre, but it’s really a brilliant combination. It’s pictured above in the breakfast trio.

Here’s some biking action!

Paddle and Peddle Adventures

Paddle and Peddle Adventures

Off to Birch Bay the next day for some big wheel biking up into the state park! Paddle and Peddle Adventures has a variety of very cool rides.

Next up for the resort is another five-course wine pairing with JM Cellars on Thursday, May 26, 2016 at 5:30 p.m. Menu will feature a variety of thoughtful pairings including; scallop sashimi prepared with pickled vegetables, yuzu juice and charred Asian pear, paired with JM Cellars’ 2014 Bramble Bump White; Lummi Island wild halibut with butter poached spot prawns, white asparagus and pinot noir reduction, paired with the JM Cellars’ 2013 Chardonnay; spring lamb loin with fava beans, smoked spring purple carrots, thyme jus paired with the 2012 Tre Fanciulli; and rhubarb tart with lemon ice cream, paired with the 2015 rosé for dessert.

CANADIAN DEAL on until May 19 Canadian Dollar at Par

If you want to book a room and pay in Canadian Dollars for the American Rate use the code GOODLIFEVAN. Enter this on the website when booking will extend the Canadian at par rates until  Thursday, May 19.

Honda Accord

Thanks to Honda Canada for the loan of the Honda Accord! Auto Review here.

YEW’s Pastry Chef Bruno Feldeisen Launches New Dessert Menu

AND Takes to the Edible Canada Food Stage at Vancouver Home & Design Show – October 15

Think Rustic, Simple, Homemade. Like Mom’s (but way better)!

You know when you just want a sliver of pie?  So do we.  That’s why YEW is now offering three different serving sizes of our delicious home-style pies.  Slivers, Slices and yes, whole pies!

YEW’s new dessert menu is broken up into three categories – Homestyle Baking, Just for You and Big Finish, though each has a similar sentiment.  Simple and approachable desserts with a dollop of whimsy and fun.  Fruit cobblers and pies, our “mason jar” S’more, a Chocolate Tart with Cracker Jacks, Italian Beignets, an ice cream extravaganza and more!

First generation French, born in the small town of Clermont-Ferrand, Bruno Feldeisen is best known for his delectable, one-of-a kind desserts. His sweet career began at 16 when he apprenticed in one of France’s most renowned chocolate shops, Les Palets d’Or in Moulin.  After graduating with the highest score in the country he was scooped up by world-famous Chef Alain Ducasse, where he worked as a Chocolatier developing a line of truffles for the Hotel De Paris in Monaco.  This former Four Seasons New York Pastry Chef is feeling back at home under the Four Seasons flag.

“At home” is exactly how Chef Bruno wants you to feel when enjoying the delicious new dessert line up at YEW.  Like mom’s (but way better)!

Visit the Edible Canada Food Stage at Vancouver Home & Design Show on October 15 at 12noon to watch Bruno demo and sample his take on the S’more. 

Want more?  Click here for one of Bruno’s Delicious Pie Recipe- Royal Gala Apple BC Blueberry Pie