Semiahmoo Resort, Golf, & Spa, Washington State’s iconic seaside resort on the pristine shores of Semiahmoo Bay and Drayton Harbor located just 90 minutes north of Seattle, is cozying up to winter with a warming winter menu straight from Pierside Kitchen’s hearth. “The cooler months are the perfect opportunity to indulge in rich, slow cooked and comforting flavors,” said Executive Chef Bruno Feldeisen. “We took this philosophy and curated it into a sustainable menu, incorporating the local bounty from producers located in our region and surrounding islands. A selection of Pierside Kitchen’s seasonal additions will include: Salish Sea cioppino with Penn Cove mussels, Manila clams, chorizo, saffron, aioli and artisanal bread; scallops with beluga lentils, pear butter, chanterelles and crispy leeks; miso glazed Black Cod with parsnip puree, black trumpet mushrooms, heirloom radishes, snow peas and tangerine; braised lamb shank with grilled endives, black olives and stewed tomatoes; and braised beef short ribs with horseradish mashed potatoes, roasted winter vegetables and natural jus. Mindful eating will take center stage in 2017 as Pierside Kitchen continues its focus on healthy, farm to table cuisine, with options including roasted cauliflower with spiced eggplant puree, chickpeas and watercress; red and white quinoa with avocado, roasted bell pepper, toasted pumpkin seeds and a citrus vinaigrette; and an organic baby lettuce salad topped with cherry tomatoes, radishes and a tarragon vinaigrette. Guests looking for something on the sweeter side will delight in the dessert menu, including cinnamon pound cake with blackberry sorbet, goat cheese and dark chocolate bark; butterscotch pudding with chocolate cookie crumble and cinnamon meringue; chocolate royale dark chocolate mousse, with hazelnut crunch and ganache; and a seasonal house made ice cream and sorbet trio. 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. He has also appeared on popular culinary television shows such as Chopped Canada, Sweet Genius and Donut Showdown, and was a finalist in the international Pastry Chef of the Year competition in New York. During his time in the bay area, Feldeisen earned a well-respected 2 ½ stars in the San Francisco Chronicle from his time as Chef de Cuisine. Semiahmoo Resort’s Pierside Kitchen features fresh, seasonally inspired cuisine, while showcasing its seaside environs and proximity to farms and ranches. Located on the pier with sweeping views of Drayton Harbor and the landscape of White Rock, British Columbia in the distance, each restaurant on the property is reminiscent of the historic cannery that sustained the community for nearly 80 years. Oysters, cheese and young field greens are delivered daily to Semiahmoo’s kitchen to be personally inspected by Feldeisen and his team before preparing them for service. Pierside Kitchen is open for breakfast daily from 7 to 11:30 a.m., with brunch from 11:30 a.m. to 2 p.m. on Saturday and Sunday. Winter dinner hours are from 5 to 9 p.m. Thursday through Sunday, and 5 to 10 p.m. Friday and Saturday. More information about Chef Bruno’s seasonal creations at Pierside Kitchen and the full menu is available here. For more information about Semiahmoo Resort, Golf, & Spa call (360) 318-2000 or visit www.semiahmoo.com.
