Press Release – May 16, 2014
SEMIAHMOO RESORT, GOLF AND SPA ANNOUNCES OPENINGS OF PIERSIDE KITCHEN AND PACKERS OYSTER BAR
Blaine, Wash. – (May 16, 2014) – Semiahmoo Resort, Golf, and Spa, an iconic seaside retreat, is pleased to announce today the grand opening of Pierside Kitchen and completed renovation of Packers Oyster Bar.
Pierside Kitchen features fresh, seasonally inspired cuisine, with an emphasis on showcasing the local and regional bounty available in abundance due to its seaside environs and proximity to farms and ranches. Located on the pier with expansive views of Drayton Harbor and the landscape of White Rock, British Columbia in the distance, the dining room harkens back to the area’s origins as an Alaska Packers Association cannery, which served as a center for salmon processing for nearly 80 years.
Upon entering Pierside Kitchen, guests will notice the whitewashed, weathered wood siding and ceilings, metal pendant lights, as well as an expansive show kitchen featuring a wood-fired oven used for a variety of dishes. Unique elements such as old world cannery inspired dishes, artisanal North coast inspired sculptures, and a custom built dual sided wall-inset glass fireplace all contribute to creating an ambiance that was created to capture an authentic seaside mariner feel.
“There is obviously a rich seafood history that directly ties into how we’ve positioned the menu and ambience of Pierside Kitchen,” said executive chef, Eric Truglas. “Some of the best products in the world come mere miles off the dock to our restaurant. We not only want to make that a focal point, but we strive to allow our guests to experience the freshness and quality in each dish. We are very excited to launch this new concept.”
The menu reflects a seaside authenticity aimed to stimulate the senses with a culinary diversity that both guests and visitors will appreciate. Items highlight the seasonally transformed menu and include: Grilled St. Jude Albacore Tuna Nicoise, Haricot Vert, New Potato, Picholine Olive, Frisée; Neah Bay Coho Salmon Rilette and Tartare, Honey Gem Lettuce, Artisan Bread; Wood-Fired Duck Leg Confit, Figs, Cipollini’s, Soubise, Mushrooms and Turnips; Wood-Fire Painted Hills All Natural Beef, Bellingham Farm Spring Vegetable, Bacon Lardon, Peas, Carrot, Young Turnips; and Wood-Fired Bourride, Penn Cove Mussel, Manilla Clams, Chorizo, Jumbo Prawn, Roasted Tomatoes, Bell Pepper, Orange Peel, Saffron, Riesling Wine, Garlic, Shallots, Aioli and Artisan Country Bread.
Pierside Kitchen’s dining room seats 110 with patio seating in warm weather months accommodating 50. A private dining area can accommodate up to 16.
Packers Oyster Bar, the ever popular staple for locals and guests, has been transformed while still holding on to its charm and casual feel. An expanded, open space is complemented by black walnut floors, a sprawling distressed wood bar, leather arm chairs, artisan inspired bar stool, and vibrant fabrics throughout the room. The cascading wall of windows also showcases a 180 degree view of Drayton Harbor. The menu features such items as: Drayton Harbor Pacific Chilled Oysters on the Half Shell, Apple Mignonette; Pork Belly Confit Sliders, Pickled Carrots, Lime Aioli, Cilantro, & Anaheim Chile; Fried Oyster Po’ Boy, Fried Green Tomato, Romaine, Buttermilk-Celery Seed Remoulade; and Beer-Battered Petrale Sole Fish & Chips, Caper Remoulade, Herb Parmesan Frites.
Both Pierside Kitchen and Packers Oyster Bar will be led by Chef Truglas. A native of Paris and a Michelin star trained Epicurean World Master Chef, Truglas is committed to bringing each guest, whether dining in the restaurant or at a catered event, a farm-to-table experience. Truglas, in conjunction with Coastal Hotel Group Culinary Director Roy Breiman, work directly with local Pacific Northwest farms, artisans, ranchers and fishermen to hand-select superior products directly from their fields, trees, streams or pastures. Oysters, cheeses, and young field greens are delivered daily to Semiahmoo’s kitchens where Chef Truglas and his team personally inspect them before bringing them into the restaurant to prepare.
Pierside Kitchen is open for breakfast from 6:30 to 11:30 a.m. Monday through Friday, with brunch from 6:30 a.m. to 3 p.m. on Saturday and Sunday. It is open daily for lunch from 11:30 a.m. to 3 p.m. and for dinner from 5 to 10 p.m. Packers Oyster Bar is open Sunday through Thursday from 11:30 a.m. to midnight and Friday and Saturday from 11:30 a.m. to 1 a.m.
For more information about Pierside Kitchen or Packers Oyster Bar, to browse menus, or to make a reservation, visit www.semiahmoo.com or call (360) 318-2090.
About Semiahmoo Resort
Washington State’s iconic Semiahmoo Resort, Golf, and Spa is located on the pristine shores of Semiahmoo Bay and Drayton Harbor, where tide pools and estuaries provide a sanctuary for Pacific Northwest wildlife. Just 45 minutes south of Vancouver, B.C. and 90 minutes north of Seattle, Semiahmoo is undergoing a multi-million dollar renovation inspired by its seaside location to restore its 212 luxury guest rooms, the spa, fitness center, public areas, 35,000 sq. ft. of versatile meeting and event space, as well as the renowned Packers Oyster Bar. Semiahmoo’s two golf courses- The Semiahmoo Golf and Country Club, designed by Arnold Palmer, and Loomis Trail Golf Club, designed by Graham Cooke- were ranked among the top courses in 2014 by Golfweek. Semiahmoo Resort is located on the beautiful Semiahmoo Spit at 9565 Semiahmoo Parkway in Blaine, Wash. For reservations call 855-917-3767 or visit www.semiahmoo.com.
About Coastal Hotel Group
Coastal Hotel Group is a privately held, Seattle-based hotel hospitality management company specializing in distinctive luxury hotels, resorts, inns, and lodges. Established in 1987, Coastal Hotel Group has earned a reputation for providing remarkable lodging choices for the discerning traveler. Coastal Hotel Group is a founding member of Stash Hotel Rewards™, a point-based program that allows guests at independent hotels across the country to quickly earn free nights at any participating property. For more information about Coastal Hotel Group, visit http://www.CoastalHotels.com.
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|Media contacts:||Kimberly French/ Jason Hamilton
Richmond Public Relations
Phone: (206) 682-6979