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.
The resort has recently gone through a renovation and the guest rooms feature insanely comfortable bedding, complimentary Wi-Fi and modern electronics.
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.
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.
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.
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!
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.
White spring salmon. The first of the season!
Cioppino, Penn Cove Mussels, Manila Clams, Chorizo, Jumbo Prawns, Saffron, Aioli, Artisan Bread
Lamb Loin, Cannellini Beans, Fennel Tomato Salad, Coriander
Roasted Pacific Halibut, Celeriac Puree, Brussels Sprouts and Spring Beans
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.
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!
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.
Thanks to Honda Canada for the loan of the Honda Accord! Auto Review here.
