Had lunch with a lovely woman today. The sun shone, we dined outdoors, the conversation never lagged. Interesting stories were swapped and anecdotal habits of partners. We ate well and wondered about those of us that didn’t care much for eating. They could take it or leave it. For me it is an obvious passion my partner sometimes shares with me. So to hear of someone ‘forgetting’ to eat, I wonder: Just what are they eating to feel satiated throughout a day? Her partner preferred sunflower seeds. Roasted with sea salt. And beer. I thought, WOW, a comfort food combo I would enjoy, too.
Which then reminded me about the FANTASTIC meal Tom and I had at the Chuckanut Brewery & Kitchen last week. Chuckanut Brewery is owned by Mari and Will Kemper. They hail from the Thomas Kemper brewery in Paulsbo. This is quality above and beyond. This is a serious place of malts and hops. On tap: Dortmunder, Dunkel, Kolsch (Tuesday Night Special), Marzen, Organic Amber Ale, Helles, Organic Pale Ale. To compliment the ales and lagers, Chef Chad Bowes presents many temptations sourcing locally. A NY boy (love ’em) who entered the restaurant biz on LBI, NJ before making his way West.
Marie, the hostess, was wonderful; friendly, helpful and a sense of humor. We could sit at the bar, near the bar or the main dining area adjacent to the open kitchen. If you’ve read past posts, you will know I enjoy watching men cook! So we sat near the kitchen and the smells were delicious. The space looks like it was big enough to hold a fire engine. The walls are light colored with lots of windows, light. Be prepared to halt conversation, not just to sip your brew, but to allow for the freight train to pass.
Our server was very nice. She explained brew and food pairings and was very unobtrusive. Tom had the Brewmaster’s Meatloaf: Misty Isles beef, homemade gravy, summer roasted veggies, garlic mashed red potatoes. He drank the Dunkel lager. I ate the South of the Border Yamburrito. It was HUGE! Yams, roasted garlic, cabbbage, carmelized onions, Jack cheese and corn in a flour tortilla topped with tomatillo salsa. It was served with rice and black beans, as was my dinner AND my breakfast the next morning. Ok, my secret is out. I eat my dinner leftovers for breakfast the next day. So what. It’s a step above the French onion sour cream dip and ridged potato chips I use to eat for breakfast after one of my mother’s dinner parties. My sister used to eat the cakes. Mom never told us not to…
Chuckanut Brewery Starters include mini seafood tacos, savory goat cheese pie (Holmquist Hazelnut crust), chips & Chuckanut Brewery salsa, roasted yam fries.
Chuckanut Brewery Soups – Chad’s Chuckanut Chowder has clams and smoked salmon and there is a vegetarian soup of the day. Salad is by DeVine’s: field greens, caesar, Thai sweet chili beef or Southwest blackened buffalo tri-tip (Twisted Ranch Buffalo).
Chuckanut Brewery Lunch serves sandwiches, burritos, brats or Wood Stone pizza’s made with NW ‘Shepherd’s Grain Flour’.
Chuckanut Brewery Dinner – see above, and add BBQ Beef, crab cakes, mac& cheese.
Chuckanut Brewery DESSERT is homemade and varies by the season/week. Tom and I shared a Dunkel Chocolate Truffle with chocolate ganache and mountain berry sauce. It was excellent. Our other choices were Rainier cherry & nectarine marscarpone cream tart w/almond graham cracker crust; Chocolate bread pudding w/mountain berry sauce & fresh whipped cream.
I know I keep sayinghow either this restaurant is a favorite, or that one is… but now Chuckanut Brewery & Kitchen is my favorite for its BREW & STEW!
Chuckanut Brewery & Kitchen 601 W Holly St Bellingham WA 360-75-BEERS open daily @ 11:30
