November 16th 2018 - December 8th 2018
HomesNOW! Bellingham is a group of volunteers working together to provide homes and shelter for the homeless in Bellingham and Whatcom County. Winter Haven is a proposed temporary safe camping site for the local homeless community. The project will begin around December 2018 or January 2019 and will last until March 2019. The site will consist of 20 tents that will be either single or double occupancy. Winter Haven will be a drug and alcohol-free camp. Residents will be selected based on a rigorous screening process with input from the HOT team. Winter Haven residents will likely consist of people who are either working or disabled and who have a source of income. Residents will be hand-picked based on their likelihood to succeed in this community living setting. Residents will be required to follow a strict code of conduct, which includes requirements for behavior, quiet hours, guest policies, cleanliness, and participation in community chores.
KZAX 94.9lpfm is a non profit community radio station located inside of Make Shift art space. Make Shift also holds the license for the station which had its grand opening in June of 2017. Almost entirely volunteer operated KZAX 94.9LP FM serves the Bellingham community and beyond by focusing on broadcasting content from local programmers, and independent music from the Pacific Northwest and West Coast.
We’re in particular need of:
Bras and men’s & women’s underwear
Menstrual products (pads, tampons, etc)
We will also accept:
First Aid Kits
Cell Phone Chargers
Packaged Food, Beverages
Hygiene Products (Toothpaste, soap, tampons/pads, mouthwash, shampoo)
Food gift cards
Cell Phones that still work with wifi (We can get them free phone numbers for job hunting)
Dog and Cat food
Where can you drop items off?
Tues-Saturday 12-5pm & Fri & Sat nights depending on event schedule
306 Flora St. Bellingham WA
Mon-Sat 9:30-8pm Sundays 11-6pm
1330 Railroad Ave, Bellingham, WA 98225
Mon-Sat 11-6pm Sundays 12-5pm
1000 Harris Ave, Bellingham, WA 98225
Mon-Fri 10-9pm Saturdays 10-8pm Sundays 11-7pm
3960 Meridian St Suite 101, Bellingham, WA 98226
Mckay's Taphouse & Pizzerria
By: Francesco Savoy
So much more than pizza & beer...
McKay’s Taphouse and Pizzeria is an inclusive family restaurant in Bellingham’s
historic Sehome neighborhood. It is a locally owned business with a commitment to
supporting the community by sponsoring monthly fundraising activities for Bellingham
non-profit agencies. Philanthropy is not a marketing gimmick, but part of restauranteur
Dave McKay’s philosophy of being an active participant of the community he lives and
Neighbors from across Bellingham make this restaurant one of the city’s most
popular, in part, because of McKay’s unerring commitment to hospitality. He has
established a venue where parents feel welcome to bring their kids when they are
learning how to dine out, and when pre-teens are being rambunctious and teenagers
are being surly. The younger set find easy entertainment with the arcade games, and
large screen televisions, in addition to some great pizza.
The restaurant features 50 different beers on tap, which makes it a popular evening
and weekend destination for college students and televised sports enthusiasts can relax
with cold beer and hot pizzas fresh from the oven. Gamers gather on Wednesday nights
to test their trivia wit, and music fans rouse to live music on Thursday nights. McKay’s
Taphouse & Pizzeria is the neighborhood living room occupied by guests who value a
laid back, come-as-you-are environment.
Cicerone will appreciate that long-time bartenders Matt and Ben, will readily help you
select the beer that tantalizes your taste buds. Try a flight of Bourbon Barrel Aged Stout
2014 through 2017. The best beer flight experience around! Not a fan of super dark
beer? Ben and Matt are happy to help you select from ales, hoppy beers, malty, dark,
sour and even gluten free beer. Fancy a different adult beverage? No problem, try a
glass of small batch hard cider or glass of wine.
For many of us, pizza is absolutely, no doubt about, our favorite food group, right
behind Caviar and Champagne. Discerning pizza gastronomes will prize McKay’s
scratch-made pizza dough. Proofed slowly in a walk-in cooler, the dough’s natural
flavors and texture are allowed to develop. This helps impart an unmistakably yeasty
flavor and fine texture to the baked crust. The crust is firm with just the slightest give
under the weight of the toppings. It is also light, tender the perfect vehicle for the sauce
and delicious toppings.
Scratch-made sauces include traditional Tomato-based Marinara, Cajun, Tomato
Garlic, BBQ, Salsa and White Garlic. Meat toppings include a smorgasbord of traditional
proteins plus seasoned taco meat, all-turkey Canadian Style Bacon, Buffalo Chicken,
and Teriyaki Chicken. I’m a teriyaki fan; I’ll have to try this on my next visit.
On a recent McKay’s pizza feast, our group of ten had combo pizzas so we could
try a bit of everything. Meatie Supreme: Canadian style bacon, peperoni, beef, bacon,
Italian sausage, and extra cheese with traditional marinara is, arguably, the best
committed-carnivore’s pizza in Bellingham. The most unique and curiously crave-worthy
pizza is the Jalapeño Popper Supreme with white sauce, fresh jalapenos, roasted garlic,
bacon, cream cheese and extra cheese! The pizza that wins the group’s lip-smacking
blue ribbon favorite was the Sicilian. A combo piled with Genoa salami, peperoni, black
olives, mushrooms, Italian sausage, sun-dried tomatoes and extra cheese.
If you’re looking for a non-judgmental pizza restaurant to relax with the family,
hang with friends to watch sports, gather with gamers or enjoy music with your pizza
and beer, McKay’s Taphouse and Pizzeria will meet all of your hospitality,gastronomic
and entertainment needs.
By: Francesco Savoy
Located just south of Lynden, Infusion Cuisine is a tidy little restaurant with
exquisitely prepared food that enjoys a loyal following. Guests are greeted at the door
and led to waiting tables by co-owner, Yesenia Pulido, while her husband, Executive
Chef and co-owner Eduardo Diego, plies his craft in the kitchen. A culinary veteran of
17 years, Eduardo learned his trade while working with his father and uncles in kitchens
at resort restaurants in Acapulco, Mexico. From there he went on to cook with esteemed
chefs at fine dining establishments in San Diego, California. Since moving to
Washington, Eduardo has worked at The Bakery, Three Flavors Kitchens, and
Giuseppe’s before opening Infusion Cuisine in Lynden last spring.
Infusion Cuisine offers Eduardo the opportunity to produce fare in the three styles
in which he excels: Asian, Italian and Mexican. His eclectic restaurant concept is a
fantastic addition to Whatcom County’s culinary scene. Eduardo and his Sous Chef do a
wonderful job deftly bridging the technical skills the three culinary traditions require by
developing sophisticated unique flavor and textural profiles using fresh local ingredients
Eduardo’s Spring Rolls are filled with marvelously fresh vegetables, wrapped in a
delicate pastry that shatters with a satisfying crunch and melts on the tongue. Also be
sure to try the Rolled Chicken Tacos served with fresh guacamole, sour cream and a
freshly tossed southwestern style salad. These appetizer portions are large enough to
share with a companion, but no one could blame you for keeping them to yourself.
Some dishes are just too damn delicious to share!
The entrees at Infusion Cuisine may well challenge anyone’s reluctance to drive
to this destination restaurant. Seldom has Chili Relleno prompted so many contented
sighs. A beautiful, cheese-filled, subtly spicy and floral Anaheim pepper in a
scrumptious tomato sauce is light, yet just enough to satisfy ravenous omnivores and
From the Asian menu, the Chicken Curry is easily the best around. Served on a
bed of white rice, this Thai-style dish is a mélange of coconut milk, crisp white onions,
gently cooked haricot vert, roasted tomato and eggplant. This dish with a glass of
slightly sweet Riesling is the stuff food orgies are made of!
Few can resist Chicken Piccata, and after sampling Eduardo’s rendition of this
Italian classic, few other competitors will vie for your attention. Thin, tender chicken
breast sautéed in butter and finished with a refreshing lemon sauce is served with
linguini in a gentle garlic oil wine sauce and garnished with artichokes and capers. This
dish is so perfectly balanced that the delicate lemon flavors and aromas are never
overwhelmed by the accompaniments.
Infusion Cuisine carries an ambiance that is warm, inviting and can be enjoyed
by guests of all ages. The dining room walls are a welcoming turquoise blue, with an
open design ceiling. Tables are spaced a comfortable distance so diners do not feel as
if they are packed like sardines. Finicky eaters in your crowd? Don’t fret; Eduardo has
developed a wonderful kids menu, too. Infusion Cuisine is well on its way to become
one of Whatcom County’s most popular restaurants.
Culture Cafe at Kombucha Town
By: Francesco Savoy
Culture Café, Organic Cultural and Gastronomic Diversity in the Heart of the City
Café culture in mid-twentieth century Europe allowed a public space for upper-
class men and women to socialize in public. Sometimes couples would meet to flirt,
romance, like now has almost always been in the air. Oftentimes intellectuals met to
share ideas, exchange revolutionary political and social ideologies, or offer impressions
of literary and musical movements. Café culture provided a milieu in which to relax with
an inexpensive nosh and libation while visiting with friends and family, read the daily
newspaper, or catch-up on correspondence.
Culture Café in early twenty-first century isn’t much different. The fashionable
pose at the bar and intellectuals gather around tables to share ideas that while certainly
less revolutionary are no-less important. Literary texts and art discussed, music may or
may not be evolutionary, and the social construction has eliminated artificial barriers of
social class and privilege. The inclusive bar and dining room welcome all who want to
join the throng. Relax, be yourself and enjoy both libations and nosh, plentiful and
The full-service bar at Culture Café is the communal alter for all. Self-ordering
refreshments is a thrifty way a business can reduce labor hours; especially with the
much needed annual increases in the State’s minimum wage. Owner/restauranteur
Chris McCoy plans to hire servers in mid to late May, so if self-ordering keeps you
away, just give it a couple of months. The craft cocktails are made with love, the wine
list includes Bellingham’s Dynasty Cellars wine, the assortment of beer assures there’s
something new to try, and each menu item is artfully and thoughtfully prepared.
Chris had a social gathering place in mind that encourages cultural diversity in a
relaxed, uninhibited social environment. The result is a popular eatery where
grandparents bring their small grandchildren, college students dine with their parents,
professionals gather for end-of- workday cocktails, and the community can leave worries
at the door.
Many a foodie will agree the star of the show at any restaurant is the chef.
Executive Chef Rafie Rodriquez joined Culture Café in 2017. Rafie said,” My goal here
at Culture Cafe is to utilize our broad and quality selection of Northwest ingredients we
have available and fuse those ingredients with flavors from various cultures around the
world. Everything we produce here is from scratch. We utilize Kombucha in some way
in every menu item. All of our pickled items are pickled using Kombucha and we have
various cocktails to pair with our Kombucha inspired food items. My biggest focus here
is providing full flavor profiles and hitting all the right notes for the palette to enjoy. We
strive to serve nontraditional cafe items and really open a new range of menu items for
the Bellingham population to enjoy”. “The proof is in the pudding”, as the idiom goes.
We started out with an assortment of appetizers and were pleased to discover
that toasted Marble rye toast makes a perfect platform for a ripe avocado, fennel salt,
garlic confit, Kombucha kale, blistered cherry tomato and romesco salad. Avocado
toast is all the rage amongst the Millennium set, though in my day it was known as an
open faced avocado sandwich. Beyond a doubt, Salmon lovers will wax poetic over the
Salmon Crostini: A generous portion of smoked salmon on a fresh crostini garnished
with pickled red onion, blistered cherry tomatoes and dressed with a luscious lemon-
Have a Manhattan, light on the biters, with a Town Taco!: A white tortilla full of
fresh cilantro, Kombucha slaw, avocado, pico de gallo, cotija, and choice of marinated
salmon, seasoned chicken, pulled pork or yams!
The salads are enormous, and easily shared amongst three or four nibblers.
The Kombucha Beet Salad is a remarkable salad that is a meal in itself. Red & Yellow
Beets, herbed goat cheese, pickled fennel, mixed greens, a cranberry emulsion, pickled
apples and house made candied walnuts!
Not into beets? The Southwest Salad is absolutely outstanding! Romaine
lettuce, Kombucha slaw, pico de gallo, corn tortilla chips, avocado, cilantro lime cream,
romesco, and cotija cheese with a choice of chicken, salmon, pulled pork or tempeh
(which is a fermented soybean product). Or you might elect to go in an entirely different
gastronomic direction and choose the BLTA. A brilliant addition to the customary BLT
sandwich family, Fresh baguette, Hempler’s bacon, lemon aioli, romaine lettuce, roma
tomato, avocado slices, and herbed goat cheese. Seriously, once you go BLTA you’ll
never go BLT again.
For those who’d rather have their meal wrapped, go for the Southwest Wrap. It
is a mind-numbingly delicious combination of flavors and textures. After that first bite
just tune everything else out and focus on the mélange of flavors flooding your senses,
and moan quietly inside. Spinach tortilla, cilantro lime cream, romaine lettuce,
Kombucha slaw, pico de gallo, avocado, hummus, cotija and choice of marinated
salmon, seasoned chicken, pulled pork or tempeh. As for myself, I prefer the seasoned
chicken and a refreshing glass of Dynasty Cellars Chardonnay.
Culture Café is in Bellingham’s historic Herald Building, at the ground level alley
entrance. Many longtime Bellinghamsters will recognize the façade from the bygone era
when the old Bellingham Herald loading dock occupied this space. The fashionable
garage doors are thrown open and guests can enjoy the cool breezes and dramatic
sunsets while they enjoy the multicultural diversity, cuisine, and libations that Culture
The Sunset Lounge
By: Francesco Savoy
The Sunset Lounge at the Bellwether Hotel on Bellingham Bay may not be the swanky La Bar Américan in Monte-Carlo, Monaco or rough and tumble as Peep Peeps Bar in Aberdeen, Scotland. But the Sunset Lounge is posh when it needs to be, laid back most of the time, and rowdy when the big screen television is turned to a sporting event. The Sunset Lounge is as diverse as its clientele, staffed with attentive servers ready to cater to your every whim. Although the lounge serves hotel guests, the Sunset Lounge is also a popular venue for lounging Bellinghamsters.
For tee-shirt and jeans-wearing Bellinghamsters who take relaxation and socializing seriously, the Sunset Lounge is a place to kick back with a pint of beer and finger-food and wile away a couple of hours. Bellingham’s small population of serious suit-wearing business professionals will find this lounge is a hub of elbow rubbing and craft cocktail consumption. The Bellwether Hotel is also a popular wedding and occasional Bar Mitzvah venue. Those who would rather dress to the nines and use flatware whilst snacking on house-made appetizers and sip their refreshing libations find the Sunset Lounge an oasis of understated luxury.
The Sunset Lounge does, indeed, have wonderful views of Bellingham Bay. When the atmospheric conditions cooperate, the sunsets here are stunning. Regardless of the weather, there is a fire in the fireplace, relaxing music, conversations in hushed voices, or a cacophony of voices in boisterous discussion.
Executive Chef, Michael Grogan, whom graduated with a BS in Culinary Arts and Food Service Management at Johnson and Wales University, has produced a lounge menu that includes tasty morsels to satisfy any type of diner. Chef Grogan has cooked in a variety of restaurants and brings plenty of talent to Bellingham’s food scene.
Shanna Manning, the Food & Beverage Coordinator, is one of the few female Certified Sommeliers in Bellingham. She is an encyclopedia of wine information, and ready to help guests make an informed wine selection. In fact, Shanna will be one of six wine competition judges at this year’s Bellingham Northwest Wine Festival. She is also collaborating with Chef Grogan to organize "Spring Fling at the Bellwether Hotel" on May 5th at the hotel’s Lighthouse Bar and Grill.
Sunset Lounge’s menu is a smorgasbord. Penn Cove Mussels are steamed in a broth of saffron, tomato, shaved fennel, chorizo, feta cheese and Pernod. Both the Pernod and fennel collude to enhance the broth with a subtle anise flavor. Served with a grilled baguette this dish is meant to be shared.
Dining with a mixed group of vegetarians and omnivores? Order the bountiful Charcuterie and Fromage tray. With a variety of cured meats, domestic and imported cheeses this dish also includes hazelnuts, olives, grapes, grain mustard and flatbread.
Pescatarians will appreciate the lightly breaded and perfectly flash-fried Calamari served with house-made aioli and juicy lemon wedges.
The Lounge's Fondue is a molten and silky-smooth gruyere cheese that includes white wine, garlic and a mélange of fresh herbs. It's served with baguette squares, crunchy fresh vegetables, and sliced apples.
The demographic here includes anyone 21 and over. It is an open, friendly, and inclusive venue. Whether you’re a guest wearing a custom-tailored suit or someone with torn jeans and multi-colored hair, you'll feel very much at home here.The Sunset Lounge is a cosmopolitan lounge welcoming each guest equally.
Bellingham low-power FM station KZAX is launching its first pledge drive April 15-21. Listeners will tune in to 94.9 FM for exclusive pledge week interviews, programming, contests, and several opportunities to call in and win prizes. DJs will be on air all week from 9 a.m. to 8 p.m. to share more about KZAX, chances to get involved, and ways to donate. On Saturday, April 21, KZAX will close pledge week with a concert at Make.Shift beginning at 8 p.m. and featuring Anacortes band Silm, Sherry from Austin, Texas, and Marion Walker from Seattle. Entry is six dollars and all ages are welcome!
Located at 306 Flora Street inside Make.Shift art space, KZAX launched in August 2016 growing from a small staff and group of volunteers to become one of Bellingham’s most loved stations broadcasting locally and streaming online to rest of the world. The KZAX team has worked hard the last two years to promote community events, offer free skillshare programs, and allow anyone in Bellingham to become involved in community radio.
As a nonprofit station, KZAX relies on sponsorships, underwriting, and donations in order to operate. The cost totals approximately $20,000 a year including equipment, staffing, and programming. Donations raised during the KZAX pledge drive will go toward all operational costs and will allow the organization to achieve its mission of providing the Bellingham community with locally created content and eclectic music programming. To learn more, tune into KZAX 94.9FM, follow us on Instagram, Facebook, or visit kzax.org.
KZAX is a nonprofit low-power FM station located in Make.Shift art space in downtown Bellingham. With a small staff and volunteers, KZAX provides free community programming and skillshare opportunities to encourage people to get involved with radio and locally created content. To learn more about how to get involved, please visit us at 306 Flora Street in Bellingham or online at kzax.org.
By: Francesco Savoy
Along comes a dumpling craving just when you least expect it. Fortunately, Dumpling King Noodle House and Bar is open to sate your yearnings. Just as guests enter the door, a full-service bar is a sight to behold. Amazing cocktails, and Elysian, Aslan, Kulshan and Melvin draft beers are available. They also serve tea, soft drinks and bubble tea, for those who prefer a less exciting beverage.
Among the many things that make this dumpling house different from the rest, is that they deliberately prepare foods mildly seasoned. Customers select from a variety of mild to face-numbingly-spicy-hot chili sauces, soy and fish sauces to flavor their dish. This type of service is appealing because it allows individuals to control the spice and heat of the dish.
Start out with spring rolls, two per order, typical deep fried spring rolls filled with bean sprouts and assorted vegetables. Arguably the best part of this appetizer is the wrapper. The wrapper is light and flakey offering a most satisfying crunch when bitten into. Temptation to request a second order of spring rolls will be strong, so fight to control yourself or risk the disapproving smirks of your fellow dinners. The dishes here are priced to move and the portions large enough for a second meal!
In China they are called Jaozi, in Japan they are Gyoza, in America these dumplings are often referred to Pot Stickers. When ordering Dumpling Soup at Dumpling King Noodle House and Bar, remember that these are the Pot Sticker variety. The beef dumpling soup with Yaki Soba noodles will certainly satisfy the munchies. Two comfort foods in one bowl! The dumplings are stuffed with succulent tender beef, plentiful al dente semolina flour noodles, and that wonderful beef broth. This is the perfect dish for big appetites or those who plan on a to-go bowl. Vegetarians are welcome here, and both vegetarian dumplings and broth are always on the menu.
The 12 dumpling lunch special is a bargain and includes a bowl of egg flour soup, an appetizer of two deep fried wantons filled with crab and cream cheese. The main dish follows and among the many options is leak and bay shrimp dumplings and a side of rice. The dumplings are flavorful, and cooked to perfection. No undercooked and gummer or overcooked and wilted dumplings here. While every component of this meal is delicious, the soup broth is particularly memorable. The flavor profile is mild thus the addition of different sauces and chilies changes the character of the dish. Delicious food should be entertaining, too.
Dumpling King Noodle House and Bar offers BBQ Plates and Dumplings Only plates for those who eschew broth. Carnivores will appreciate the variety of meat options: BBQ chicken, steak, short ribs, and combo plates of the aforementioned options. Plate dishes include rice and macaroni salad. Dumplings only orders are not a problem at this restaurant. Guests may order up to 15 different fillings that include: shrimp, beef, and vegetable choices. Pescatarians, Vegetarians, Carnivores are catered to, and Omnivores may order to their stomachs delight!
Dumpling King Noodle House and Bar is a family friendly, all-inclusive restaurant. Sometimes people see, “bar” or a rainbow flag and assume that kids are taboo. This is a full-service restaurant that just happens to have a bar, and welcomes all people from everywhere – just like many other people friendly restaurants. Relax and enjoy noodles, hot soup, dumplings and a sturdy cocktail!
Tulalip Resort Casino
By: Francesco Savoy
Tulalip Resort Casino is an exceptional get away, just north of Seattle and an hour south from Bellingham. Tulalip Resort Casino offers to entertain you, or you can entertain your friends. In the 1970’s progressive parties where all the rage, by the 1980’s these passé parties were as popular as disco music. As the saying goes, “what goes around, comes around”. Tulalip Resort Casino has at least five bars. If you can name it they can make it, or open it, and keep it coming. Cocktails, beer, wine, sake: They have it all! Tulalip includes eight distinctly different restaurants, each with its own culinary traditions, décor, and expertly trained staff. Have your progressive party at Tulalip Resort Casino!
Our host, Allan Aquilla, organized a Bacchanalia that began with facials and massages in at the luxurious T-Spa. Afterwards we met at Destinations Lounge in the resort lobby. Reminiscent of the 1950’s, this chic venue’s décor and retro furnishings are meant for relaxation and indulgence. Start with an array of shared hors d’ oeuvres and a few bottles of Domaine HUET champagne and 2010 Domain de Chevalier Passac-Leognan. These wines paired beautifully with the Mahi-Mahi Tostadas, Trio of Tapenades (caramelized onion and gorgonzola, olive tapenade and sundried tomato), and Savory Cheesecake, four cheese blend served with baguette and assorted crudités. This wonderful first course was followed by the second course at a sports bar. The Draft Sports Bar & Lounge is a lively bar with plenty of televisions to watch your favorite teams. Our group enjoyed a flight of cider, and a seasonal spiced beer while watching WSU play. We crunched away at Curveball Shrimp, large prawns wrapped in wontons and fried golden brown, served with red pepper jam slaw and a peanut dipping sauce. Chicken and Parmigiano cheese poppers served with a zesty bbq sauce, rounded out our sports bar menu.
For our pre-dinner repast we made way to Journeys East. This is a comfortable and relaxing restaurant. At Journeys East the service, food, and beverages compete for each guest’s attention. Our pre-arranged menu included remarkable Steamed Halibut garnished with cilantro, ginger and scallions. Pork pot stickers, simultaneously savory, sweet and spicy, before succulent Shrimp Sushi and a deep fried VIP sushi roll that included eel, cream cheese, avocado, spicy tuna, rice, dressed with eel sauce. Three dishes that paired marvelously with Hou Hou Shu, sparkling sake and Kontiki Tears of Dawn sake.
Dinner was a lingering gastro-fest at Blackfish; one Tulalip Resort Casino’s fine dining restaurants. The lights are dim, the open kitchen on view, remarkable menu, comfortable furnishings and attentive staff makes dining here a memorable experience. We shared bottles of Evermore an old vines cabernet sauvignon. This Washington wine paired beautifully with the menu that Allan planed. Smoked pork belly glazed with crispy & sweet “holiday ham” glaze pared with a fantastic squash puree, toasted nuts and micro greens on a dark red slice of beet.
Succeeding this course was a King salmon cooked over an open fire served along an 8oz. Filet Mignon roasted fingerling potatoes garnished with lavender and fresh thyme and wild boar wrapped asparagus. Finished with Kona coffee demi-glace and drizzled with Kona coffee Beurre blanc and spiced hazelnuts.
Any party without dessert is called, “a meeting”! Don’t deny yourself the pleasure of the made to order rich Chocolate Soufflé, or the Triple Berry Crisp Sundae. Abandon your diet plans and lose yourself in the sultry flavors and aromas of these house-made confections. The next morning, enjoy a group brunch at Cedars Café, the coffee is strong, the food is awesome, and mimosas are served aplenty
For you next office party, special family event or get together with friends, forget about cleaning house and cooking all day long. Have a progressive dinner at Tulalip Resort Casino instead!
Tune in Wednesday's at 12:30pm on KZAX 94.9 LPFM
By: Francesco Savoy
Nick Moss, the award winning executive chef at 9 Restaurant at North Bellingham Golf Course, has definitely raised the culinary standard for golf course fare. Under Nick’s guidance, this made-from-scratch restaurant serves the most diverse menu in Whatcom County. And for good reason: the restaurant emphasizes fresh affordable cuisine that appeals to a large, culturally diverse customer base. Consumer focused menu planning requires frequent and thoughtful product-sourcing from Whatcom County farms, wineries, and breweries – and 9Restaurant delivers. The frequently rotating menu assures that the freshest ingredients, best wines, and extraordinary beers are always available. While harvesting herbs from the kitchen’s balcony garden, Nick told me:"9Restaurant is the most affordable scratch kitchen around.” I readily agree with his assertion.
Exceptional quality is essential to Nick’s restaurant program. Nick and sous chef, Kyle Johnson, prepare house seasoned ground beef, roast beef, chicken and turkey to ensure that customers enjoy the best fresh food imaginable, and at the lowest prices of most local high-end restaurants. Hand-cut fries are cooked in the Belgian method in a dedicated fryer; you won’t find fishy tasting fries here! A personal fav is the house-made hot wings served with a painfully delicious spicy hot sauce. Then there is the Tournament Burger, a succulent hamburger loaded with house-blend hamburger, melted cheese, and traditionally garnished with mayo, mustard, pickles, tomatoes and lettuce. My mouth waters reflecting on that fine scratch-made burger on a house baked bun. It’s quite easily the area’s best gourmet burger for the buck.
One simply cannot dine at 9Restaurant without enjoying a bowl of a scratch-made soup. Nick’s soup menu changes every day, which means that he constantly produces a variety of soup stocks for use in his wide array of clam chowders, beef, poultry, vegetable, and fish-based soups. Another daily item that can’t be missed is the house-made fish and chips served with tartar sauce which, naturally, is also made from scratch.
9Restaurant is located in the North Bellingham Golf Course clubhouse, which sits in the center of an 700 acre property that includes the 18 hole golf course. The view from the restaurant’s sun room includes the 10th tee and the 18th fairway and green. Ample 8-inch thick tables made from century-old Cedar trees recovered from the bottom of British Columbia’s Lake Osoyoos were custom-made for the restaurant. The course-side patio is a fantastic place to enjoy a meal, pint of local tap beer from microbreweries such as Kulshan, Aslan and Wander Brewing, a cocktail or a Bellingham Bay Coffee Roasters espresso drink.
9Restaurant is an excellent location for wedding receptions, office parties and other special events. During the fall and winter 9Restaurant offers three affordable food and wine dinners, and two beer dinners including the beer vs. wine competition that shouldn’t be missed. Don’t overlook the Whiskey and Food Pairing dinner on February 10! Restaurant hours vary seasonally. You can count on the first pot of coffee at sunrise, and last call near sunset each evening. Visit northbellingham.com for current menus or phone the restaurant at 360.393.3800 for special events or to order in advance.
Wednesday's at 12:30pm on KZAX 94.9 LPFM
By: Francesco Savoy
Hundred North has quickly become one of Bellingham’s popular destination restaurants, drawing guests from around the region. Thanks in large part to new Executive Chef, Todd Allan Martin. Todd, a professional rock guitarist, grew up working in restaurant kitchens. When he decided to leave his music career, he studied at the Culinary Institute of America in San Antonio. The attention to detail and passion for excellence that he dedicated to his music also influences his work in the kitchen.
When an established restaurant hires a new Executive Chef, a new and very different restaurant emerges. Todd has restructured the kitchen to assure swift, efficient customer service. He works on the line to see that guests are served promptly and that each dish meets his professional expectations. His culinary focus is to care for people through food. To that end he has developed a diverse menu that caters to omnivores, vegetarians, pescatarians, and those with gluten free dietary restrictions.
Chef Todd has brought a culinary sensibility and standard of service that Bellingham deserves. In the year that he has directed Hundred North’s kitchen and craft bar program he has made the dinner menu more locavore-centric. 100% of all produce is organic and mostly local. Proteins such as beef, rabbit and fish are locally procured from local farmers such as Cascadia Mushrooms and fishermen like Jeremy Brown.
Every excellent chef has a long-term plan, and Chef Todd is no exception. Within three-years his expectation is that all ingredients used at Hundred North are locally sourced, or within Washington State. He reasons that, “Washington is a breadbasket, we have everything we need right here to make fantastic food.”
On a recent gastronomic outing to Hundred North we sampled Chef Todd’s culinary expertise. Naturally, we started with craft cocktails accompanied with a variety of appetizers.
Rabbit Liver Pate: Served in an old-fashioned French canning jar, this memorable rabbit liver pate is topped with herbed schmaltz, and garnished with a date and red onion compote and served with toasted rustic bread. A dish redolent with savory flavors and not the least bit gamey.
Smoked Sturgeon Corn Dogs: Very much like traditional corn dogs, but filled with Sturgeon rather than a plain old hot dog. Garnished with delicious mustard onions that balance the flavors of cornmeal and sturgeon beautifully.
Grilled Beef Heart: In the days of yore, organ meats were common menu items in restaurants and homes alike. At Hundred North enjoy perfectly grilled sliced beef heart, served with roasted bone marrow, herb salad, potato puree and beef fat toast. A brilliant dish, this is the only restaurant in the region, that I know of, that serves beef heart.
Crab Dynamite: Crab meat served with vegetable stir fry, sunflower seeds, and garnished with breakfast mayo. Everything about this dish was spectacular; the breakfast mayo is scratch-made mayonnaise with clarified bacon fat.
Each of us ordered a different entrée and shared bites. Rabbit Fricassee: a hearty dish of shredded rabbit cooked with shiitake mushrooms, kale, bacon, and a Dijon cream sauce on a bed of house made pappardelle noodles. Perfect comfort food for the autumn and winter seasons, Pot Roast: A lean, flavorful bottom round braised in red wine with potatoes, carrots, onions, tomatoes, horseradish, and served with a puff pastry cap. Simply prepared, carefully constructed, and beautifully presented.
Cassoulet: This is a traditional French dish and nearly every family has their own recipe. Chef Todd’s Cassoulet includes pork loin, red bean & vegetable stew, bread crumbs and Choron sauce (Béarnaise sauce with tomato puree, sans tarragon). A delicious version worthy of another visit! A clever choice as tarragon would have overwhelmed the subtle flavors of the pork loin
Steelhead: A generous cut of salmon, served with cauliflower, nape cabbage, celery root, porcini cream, and pine nut gremolata. The salmon was cooked perfectly, the skin was crisp, the meat was moist, and the very center of the salmon was perfectly soft and tender.
Chef Todd is introducing specialty dinners beginning with Valentine’s Day. This prefix menu offers diners three different options for each of the dinner’s six courses. Call Hundred North or visit their website to learn more.
In addition, Todd is organizing both wine and beer dinners – so be on the lookout for those special dining events! Seasonal changes will bring game such as duck, pheasant, quail, rabbit, venison and possibly elk to the menu. And finally, Hundred North is planning to be one of the featured restaurants at this year’s Bellingham Northwest Wine Festival on August 4. Innovative menu items, scratch kitchen, attention to customer service: Perhaps there is a James Beard Award in Chef Todd’s future!
Hundred North is open for dinner service from Tue/Sun from 5 to10pm “or later” which means they stay open as long as guests are in the bar or dining room. The kitchen closes after the last orders are taken at 10:00, and the range is turned off at 10:30p.m., sharp. On Saturday and Sunday they serve an incredible brunch menu. Reservations for dinner service are recommended.