Faces of Boundary Bay: Ashlie LaLonde

A somewhat bittersweet edition of Faces of Boundary Bay, as we get to know, and wish a fond farewell to, Ashlie LaLonde. Ashlie was born and raised in the beautiful Adirondack Mountains of New York State. While the area’s natural beauty made a deep and lasting impact on her, the tiny village couldn’t quite contain her boundless enthusiasm, and, after graduating high school a year early, she set out into the world.

Ashlie riding with coworker, Shelly in the 12th Man Van for the Bellingham St. Patrick’s Day Parade.

Ashlie riding with coworker, Shelly in the 12th Man Van for the Bellingham St. Patrick’s Day Parade.

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She settled into Leadville, Colorado and enrolled into the Natural Resource Management program at Colorado Mountain College. While there she met Ryan Hogue, whom she would meet again, later in life. After her time in Leadville, she moved around a bit and eventually ended up in the Seattle area, where she studied at Earthworks Energy Healing Institute. Not only was this very beneficial to her personally, but it gave her the skills and abilities to help others become more healthy mentally, physically and emotionally, using techniques and processes outside the traditional bounds of modern health care.


When the Seattle lifestyle wasn’t quite to her liking, she drifted north to Bellingham, living out in Whatcom County for a while (back to the trees, mountains, and water she grew up with). One day, while lunching here at Boundary Bay (where she distinctly remembers being served by long time team member Pia Fischer) she ran into old friend Ryan Hogue, who was tending bar that day. In a very Bellingham way, one thing led to another, and shortly Ashlie was on our team, where she’s been for almost 12 years now.


Ashlie is a woman of many passions, one of the largest being music. She travels quite often to festivals and to see her favorite band, Phish. When she was 12, a friends mom went to get tickets for a Hootie and The Blowfish concert in Lake Placid NY (home to both the 1932 and 1980 winter Olympics). But, it wasn’t exactly Hootie as the tickets ended up being for Phish. Almost the same thing, right? It was the first show for Ashlie, and she has now seen them over 150 times, in all 4 corners of the country.


Some of her favorite venues were Red Rocks in Colorado, our own Gorge Amphitheater, Watkins Glen Speedway in the Finger Lakes region of NYS, and in the far northeast corner of Maine. Some of the acts she loves are Ani DiFranco, moe. and The Grateful Dead. She never got the experience of seeing The Dead with Jerry Garcia, but has seen every iteration since his passing.


As you would expect for someone with a dozen years in around here, Ashlie has a great many memories of BB. She has always appreciated the team/family aspect of working here, and the way Boundary, both as a company, and as individuals, is always ready to pitch in and help support the people, places, and things that make our community great.  She also appreciated all the great folks she’s had the chance to work, and socialize, with. She had a few special shout-outs to former and current team members including Abbey Rose Hastings, Pia Fischer, Samantha Roeder, Ben Glass, and Dane Whitehead.


A thing she really misses from the menu is the Halibut Tostada (maybe we can whip one up for old times sake). And, she used to order the Pork Chop with mustard sauce so often the kitchen started calling her Pork Chop. While these days she mostly sticks to a glass of red wine, she does have a few brews she loved while here, including the Imperial IPA, Amber, Cedar Dust, and the recent Gratitude.

Burning sage to set the mood four our beer delivery photoshoot!

Burning sage to set the mood four our beer delivery photoshoot!


Ashlie is moving on to an exciting new chapter in her life, relocating to Northeast California to be with her love, Jonesey, and start a family. They’ve got some room and they’ll be working together in the alternative medicine field. Ashlie also plans on building a nice workshop for her art works, which she sells all across the country. As a long time Guinea Pig owner, another of Ashlie’s dreams is to open a rescue haven for the little cuties, so that all those adorable critters that might otherwise befall a worse fate, have a safe place.


While we are all very happy for these new and exciting developments, we’re also sad that her bubbly, fun, and supportive personality won’t be around regularly. I suspect though (a little unicorn might have mentioned it) that we might see her around the time of Summer Meltdown.  Please take a moment to wish Ashlie the best before she flies off, she has certainly made an indelible mark on the history of Boundary Bay.



January Featured Artist: Gretchen Leggitt

We are more than stoked to have the amazingly talented local artist, Gretchen Leggitt as our featured artist for the month of January!

Her outdoor-inspired artwork can be seen all over downtown Bellingham including the Culture Cafe, Hundred North, Mt. Baker Theatre, Vital Climbing Gym and Ciao Thyme. Recently her mural on Cornwall Avenue gained widespread attention as the largest mural in Washington State!

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We have a collection of pyrography pieces in house outfitting the walls inspired by mountain landscapes from around the world that Gretchen has travelled to as well as local destinations.

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What is pyrography? Pyrography is the detailed and complicated art of burning designs into wood. As you can imagine, burning pictures and patterns into wood leaves little room for error, adding to the intricacy and complexity of her artwork.

Hydrascape stickers are also on display, created by Gretchen with similar mountain landscapes that can be seen in her paintings and pyrography. Made from durable vinyl that is waterproof, UV protected and dishwasher safe, they are designed to wrap around water bottles to create an infinite landscape. These durable stickers also look great on coolers, skis, snowboards, laptops and car windows.

Come in to the bistro before the end of January to check out the amazing artwork of Gretchen Leggitt. Pieces on the wall are available for sale (pick up at the end of the month) and stickers in the front are available for immediate purchase.

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Photos taken from gretchenleggitt.com

Winter Salad Recipe by Boundary Bay Catering

This winter salad is perfect for the holidays and will make you rethink how you feel about leafy greens. The dressing is what sets this salad apart from all the other salads you’ve tried. Made from scratch, this dressing has deep flavor profiles brought out by caramelizing shallots and apples then blending them with a balsamic and sherry reduction. If you try it be sure to let us know what you think and be sure to check out our catering Facebook page for even more recipes!

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Winter Spinach Salad

Catering by Boundary Bay

Serves 4

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Ingredients:

1 apple, I recommend a hard, crisp, sweet apple

1 cup Shallots, trimmed and peeled, cut in half if large

1 cup Canola Oil

½ cup sherry

½ cup Balsamic Vinegar

¼ cup fresh Parsley, chopped finely

2 Tbsp fresh Chives, chopped finely

Juice and zest of 1 lemon

2 tsp Salt

2 tsp Freshly Cracked Pepper

2 T Agave Nectar

1 cup Olive Oil

½ pound Spinach

½ cup Cranberries

¼ cup Port

2 ounces Gorgonzola

½ cup Candied Pecans


Instructions:

Clean the shallots, peel outer layer, and trim ends. You can soak these in water for a hour or overnight to make peeling much easier. Cut in half if they are larger than a walnut. Wash, core, and cut apple into 1/8ths, leaving peel on.

Heat oven to 350F.

In an oven safe pan (stainless or french steel would be my recommendation) heat the canola oil. Fry shallots until golden brown on all sides but not burnt. Add apples to the pan, and put into oven. Roast until shallots are nicely caramelized, and apples have taken on a nice golden brown hue and are soft. Pour oil, shallots, and apples into a heat safe dish. Deglaze pan with sherry, add that to pan with oil, shallots, and apples. Cool in fridge, uncovered.

Cover cranberries with port. Set aside.

Crumble gorgonzola. Set aside.

Once cool, add all ingredients, except olive oil into a food processor or blender. Blend until mostly smooth, then add olive oil in thin steady stream until incorporated and emulsified.

In a large mixing bowl, toss spinach with ⅓ cup of dressing. Mix gently with wooden spoons. You can add more or less dressing to suit your tastes. Sprinkle in half of each: candied pecans, port soaked cranberries, and gorgonzola, reserving the rest of each. Mix, and plate. Use the remaining cheese, cranberries, and pecans to top each individual plate of salad.

If you don’t like gorgonzola, warm chevre medallions also go excellently! Cheers!

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Faces of Boundary Bay: Cliff Goff

Let’s meet another member of the team here at Boundary Bay Brewery, Cliff Goff.

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Cliff is a Whatcom County native, growing up in the bustling little border town of Blaine. Blaine is also a shore town, with a view of the Boundary Bay that we’re named for. Being close to the water helped spark an interest in the outdoors and wildlife that Cliff carries to today.

While in high school, he worked in some of Blaine’s small restaurants, and he found an interest in the kitchen. After graduating he moved to the “big city,” Bellingham. In a non-food related job, Cliff spent a year as a tour guide at Deception Pass State Park. A benefit was being able to keep a daily eye on a family of eagles as the babies grew, and one lucky day while leading a tour, Cliff and his group were able to see the eaglets take their first flight. Another memorable moment was the time a Gray Whale transited the pass, against the tide and current, and made a couple breaches in the process.

After that, it was off to Le Cordon Bleu Culinary institute in Seattle to further his chef chops. This led to the chance to cook in the Chianti region of Italy for a few months, and while the experience wasn’t quite what he had hoped, valuable skills were honed.

Back home in the PNW, Cliff was in the kitchens of area restaurants including Beach Store Cafe on Lummi Island and the late, lamented Copper Hog. One of the more memorable opportunities he had was working for the Nooksack Tribe. He helped run the food at the Northwoods casino, and was the go-to guy whenever there was an important event for the tribe. Sometimes this could be feeding a large group, or preparing a fine dining experience for Tribal leaders and visiting V.I.P.s. Somewhere in all this, Cliff also spent 2 years creating tasty treats at Chocolate Necessities.

While Cliff came on board in the spring of this year, his earliest memory of Boundary Bay happened when he was about six. His Mother and he were in town for the day and came in to eat. Cliff had the Smoked Salmon Pizza, and it was something of a revelation to him, as it was unlike anything he had tried at home, or could find in Blaine. One of the reasons he wound up here with us was the way Jabez Richards, and other coworkers with BB in their background, would speak about it. In the sometimes volatile world of kitchens, everyone Cliff spoke with had great things to say about having worked here.

Cliff is filling several spots in the kitchen, working both Hot and Cold sides, as well as his work creating our in-house desserts. He is putting out our seasonal favorite pumpkin pies, and building up new items to go with our existing line-up. Given his background and creativity, there should be plenty of goodies to come. Cliff mentioned though, that if anyone has a suggestion, to please mention it to him. One of the things that really got Cliffs attention once with us was the sheer amount of beer we brew. Although obviously familiar with Boundary Bay beer, he’s now more aware of just how much of our quaffable delights are available.

Away from work, in addition to spending time with his girlfriend Brittany, there’s several things that keep his hands busy. He does some homebrewing, and harkening back to his youth, he works with the Marine Wildlife Strandation Network. He’ll get a call to try to help rescue various marine mammals, and, on the occasional call, have to rescue a creature that has fallen to the hands of some our less than upstanding citizens. This can even go so far as to having to save evidence, and pass along remains for forensic research.

Overall, this busy guy has a lot going on, but feel free to say hello and to share a beer.

Gratitude IPA: Veterans Beer

GRATITUDE IPA, BREWED IN APPRECIATION OF VETERANS, RAISES FUNDS FOR NONPROFIT VETERAN ORGANIZATION

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The newest limited-release IPA on tap is brewed in appreciation for our country's veterans and will help raise funds for a nonprofit veteran-support organization.

Yakima Chief Hops (YCH) created a unique Veteran hop blend to benefit the Semper Fi Fund, a dedicated nonprofit organization. it helps to provide urgently needed resources and support for post 9/11 combat wounded, critically ill and injured members of our United States Armed Forces and their families.

“The fact that YCH created a special blend of hops to raise funds for a veteran-support nonprofit is inspiring,” says General Manager Janet Lightner, whose father Craig Lightner served as a pilot in the Navy.  “When we brewed this beer we invited our employees who have served in the United States Armed forces to participate in the process.”

Army Veteran and bartender, Sam Stringer helps pour the hops for the Gratitude IPA.

Army Veteran and bartender, Sam Stringer helps pour the hops for the Gratitude IPA.

Bruce Kale, Boundary Bay’s first employee and Army Veteran, is encouraged by the effort to offer recognition and raise funds for veterans.

“Veterans have been overlooked for a long time and it’s seeming to finally sink in that support is needed.” Kale says. “It’s really nice to see our brewery making a beer to show appreciation and raise awareness for the sacrifice our country’s men and women make.”

Kale’s parents also served in the Armed Forces. His father, Glen Kale, served as a drill sergeant in Greensboro, N.C. before shipping off to India during World War II. His mother, Frances Curtis Kale, served in the Navy as a Radio Radar Receiver as well as an Assembly and Repair Airplane Carrier also during WWII. Currently, Kale’s parent’s uniforms are on display at Boundary Bay.

Frances Curtis Kale in uniform.

Frances Curtis Kale in uniform.

In 1942, President Franklin D. Roosevelt signed a bill creating women’s auxiliary agency in the Navy called “Women Accepted for Volunteer Emergency Service” – WAVES for short. Frances Curtis Kale was one of the 283,000 women who joined the military during World War II.

“Fate wields an arrow into history for each of us, a nation at war decided for me,” reads a handwritten note from Frances Curtis Kale.

“This Veterans Day, we raise a pint of gratitude to thank the men and women who have served our country and hope their sacrifices will always be appreciated,” Lightner says.

Other breweries utilizing this blend include: Fort George Brewery, Sunriver Brewing Company, KettleHouse Brewing Company and Postdoc Brewing.


For more information about the Semper Fi Fund visit: semperfifund.org

Cabin Fever Season

Our newly released winter seasonal six-packs, Cabin Fever, features artwork from Bellingham artist Evan Whitehead. 

Artist, Evan Whitehead with Cabin Fever cans.

Artist, Evan Whitehead with Cabin Fever cans.

Whitehead, a Bellingham native, who’s been an artist for 20 years (self taught), now owns a freelance business, Evergreen Artwork. His work features familiar expressive landscapes inspired by the beauty of nature, particularly local mountains, using acrylic on a variety of mediums. Beyond the brush, Whitehead is an avid snowboarder, hiker and explorer and his affinity for the North Cascades comes to life in his work. 

“Tying an amazing local artist to our brand was natural,” says Operations Manager Casey Diggs. “Building relations with our community is what we’re all about.”

One of Evan’s recent paintings. He said that this place came to him in a dream that he felt compelled to paint.

One of Evan’s recent paintings. He said that this place came to him in a dream that he felt compelled to paint.

Inspiration for Cabin Fever’s can artwork was mostly derived from his family cabin in Glacier, Wash. The off-the-grid aspect of the can’s artwork was also influenced by another remote cabin he and his buddies used to trek to near the backside of Silver Lake.   

“Boundary Bay is almost like a second home, so working with them is pretty high on the stoke level.” Whitehead says. “Of everything I’ve painted from snowboards, cars, and murals, this beer can has definitely been the coolest.”

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Snowboards Evan has painted in the past.

Snowboards Evan has painted in the past.

 Whitehead is very active in Bellingham’s art scene. He recently painted a large mural at Goods Local Brews, one of Bellingham’s newest craft beer spots. The past few years he’s been working with local snowboard company Damage Inc. to create artwork for one of their pro models. 

“One of their [Damage Inc.] riders got to choose their graphics for their board and wanted my work to be what he was looking down at while shredding pow,” Whitehead says. “[I’m] super honored to be able to do that for him two years in a row.”

The mural Evan painted at Goods Local Brews.

The mural Evan painted at Goods Local Brews.

Through the month of November, Whitehead’s artwork will be displayed and available for purchase in Boundary Bay Brewery’s bistro.

Cabin Fever is available in 12oz cans and on draft throughout Whatcom, Skagit, Snohomish and King Counties. Rich and malty with a balanced hop character, this beer is deceptively strong. With an extended conditioning period, Cabin Fever is blissfully smooth.

Inspired by an encounter with orcas this summer, Evan says when he doesn’t have a camera to take pictures, he paints them.

Inspired by an encounter with orcas this summer, Evan says when he doesn’t have a camera to take pictures, he paints them.

Faces of Boundary Bay: Liam Elio

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Welcome to the newest edition of Faces of Boundary Bay.  Today we meet one of our newest team members, Liam Elio. Liam (whose last name is pronounced Ell-eo. It is of Basque Spanish heritage) joined us recently as a Sales Rep, mostly handling Snohomish County, and a few other spots south of Whatcom County.

Liam was born in Connecticut, and traveled around a fair bit growing up. He lived in London England for a couple years around the age 3-4, and also lived in Texas and Vermont, where he graduated high school. Then came the college years with stops in Massachusetts, Maine, and Indiana, where he, mostly, completed college. But the wanderlust was deep seated enough that it was time to move on.

Bellingham was a random stop on his travels, and he hit town on a Saturday night. By Tuesday morning, he was working at the Colophon Cafe in Fairhaven. Unbeknownst to him at the time, this gig would have a major impact on him. One of coworkers at the Colophon was a young lady named Della Plaster. Many of you will remember Della as one one of the Gallus Gals, who supported the Gallus Brothers shows here at BB, and other venues around town. Della dragged Liam along to some Gallus Brothers shows here at the brewery, and he was immediately struck by the sense of community in the local music scene.

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Before long he was active locally, and worked several years with the Bellingham Circus Guild, where he filled several roles. Of course he also had, in the Bellingham fashion, a variety of other gigs, including; a caretaker on Sinclair Island, kayak instructor, rafting guide, a driver for the Baker Bus, Lift Operator at the ski area, beekeeper, various jobs in the restaurant industry in town, and several years running a widely loved pizza wagon called Peace, Love, Pizza. One of the things he did was run a small bus company, using a converted school bus. He would take groups to concerts, or rent it out for private events. I went on a couple trips, and can vouch for the good times provided.

One of the things that struck him deeply during these times was the general sense of approachability of people around town, especially of various business owners such as our own Janet, John Goodman at the Wild Buffalo, and numerous others. This inspired him to help create community focused events such as Thrillingham, a free, open-to-anyone, performance of Michael Jacksons Thriller dance, that was performed in public yearly.

This openness was an indirect lead-in to his new role here. He received his degree in Outdoor Recreation in 2016, and was tightly tied to the outdoors scene in town. One of the folks he knew was our own Kari Humphreys. Recently, they were preparing for a rafting trip, and Liam mentioned to Kari that he was looking for a job. Kari called Jenny Schmidt, who also already knew Liam, Jenny called Janet, a hasty appointment for an interview was arranged, and when Janet found out that it was “LIAM!”, the deal was sealed.

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While Liam had a basic familiarity with Team Boundary, having been a customer and hosted events here over the years, finally seeing it from the inside has been eye-opening. From the sheer amount of staff we have, to all the different roles that need filling around here, to all the various events we’re involved with, the level of activity was a surprise.

As far as his job goes, he finds that the Boundary name is still held in high regard, and the various accounts he services are happy to see him, and eager for our product. He’s still learning the product line, and with all the seasonals, one-offs, and speciality brews we do these days, he knows the learning curve will continue. He’s already familiar with the Scotch Ale, as that beer is almost required drinking for a newcomer in Hamsterville, and many pints were consumed during Gallus Brothers shows.

Liam has a primarily vegetarian ethos, and has been exploring our menu as he can, but being on the road every day he doesn’t get the chance for a shift meal every day. Away from work, Liam will prefer to start his mornings with breakfast, coffee, and the crossword puzzle before diving into his day. Lately he’s been focusing on handyman-type jobs around the house, something he relishes, and is involved in several sports such as hockey, softball, snowboarding, and, until recently, volleyball. And, as always, his beloved rafting is rarely far from his thoughts.

Liam tends to get an early start, so many of you might not see him early, and are busy when he gets off, but take the time to say hi. He’s a welcome addition to our crew, and an all-around good person.