Welcome back to the Hundred North Newsletter!    November 2018:

After learning about our medals for Best New Restaurant and Best Chef Todd Alan Martin, we were pleasantly surprised to learn that we also won the Gold Medal for Best Fine Dining in the Cascadia Weekly's Best of Bellingham!   We were so happy to be recognized by you, or community, so thank you so much for voting!  Those of you who have dined with us know that while we do set the bar locally for food and hospitality - we still don't like to think of ourselves as "fine dining"; we like to keep it fun, casual, and affordable.  Please help us spread the word and encourage the community to give us a shot, or another shot if it's been a while.  These are especially challenging times in the quality food business and while we are set on becoming a longstanding establishment here in town, we won't be able to do that without your help and networking.  I can honestly say that while Hundred North has always been a great restaurant, we have been running better than ever over the past few months and the food, drinks, and entire business are operating so extremely well - I've said it before and I'll say it again, I have the best staff I could ever hope for.  Each person in genuine, empathetic, hard working, and fun to be around!

The show season recently got under way with our neighbors at the Mount Baker Theater and we've been enjoying the energy that shows bring to the restaurant on those evenings.   I'm especially excited about Neko Case on November 28th, tickets available by clicking here.   I also look forward to a few ski movie nights as well; I can't wait to hit the mountain!

Another reminder that we have the most delicious, quality brunch in town every Sunday from 9:30am to 2:30pm.  We are hoping we can keep this weekly brunch going so if you haven't tried it yet, I really suggest you do soon.  If you have any feedback regarding anything you experience during dinner or brunch please call or email me as I would love your input.   Click here and check out the brunch menu.

Friday and Saturday tend to be the only days there may occasionally be a short wait between 6:30 and 8:30 without a reservation, so don't feel like you need to plan an exact moment to eat, just come see us when you are hungry or thirsty!

Words from Chef Todd Alan Martin:
‘Tis the season for comfort foods, at last. After a beautiful and bountiful summer, we are ready to settle in for the dark nights with some delicious comfort classics. Who doesn’t love a good braise?  Our Pot Roast, made from Painted Hills beef shoulder, is first broken down from the primal cut. We season it generously with black pepper, coriander, and salt, and let it rest over night. It is then roasted to a deep and rich golden brown before a finish braising in a delicious Cabernet Sauvignon. We add roasted potatoes, carrots, sweet onions, and house dried tomatoes. Then we top it all off with a golden puff pastry crust, fresh grated horseradish, and lots of fresh herbs. It is a labor of love for our kitchen staff that shines in every detail. Don’t miss out on the chance to enjoy this iconic dish paired with a glass of one of our house wines or one of our seasonal rotating taps every Wednesday throughout the season for a mere $25!!!

The kitchen staff is excited about the onset of root vegetable and squash season. Be on the lookout for delicious and creative plates hitting the menu in the coming weeks. Look for gratins, casseroles, and other cold weather comforts getting elevated by our talented staff.  Below is a picture of some recently foraged mushrooms.  

Also be on the lookout for Dungeness crab, squid, wild mushrooms, duck, rabbit, and other game! What a season! Come see what we are up to. You never know when your going to have the best meal of your life.

Special Events
- We have a 5 course wine dinner with Isenhower Cellars of Walla Walla on November 8th.   Cost is $75, a absolute steal for 5 wines and 5 (plus) courses (click here for the menu).  Brett Isenhower uses traditional punchdowns, foot stomping, saignée, native yeast fermentation, barrel stirring, and sur lie aging and creates delicious and unique single varietal wines that reflect the essence of the vineyards of Eastern Washington. Reserve your spot by clicking here.  We love and proudly serve a variety of their wines, and I often grab some to enjoy at home.  Reminder: if you love a wine at Hundred North we can sell you retail bottles at great prices!  This event has been selling fast, so grab a ticket soon if you want one of the last remaining spots.

- We are hosting a dinner with Fernet-Branca in early December. We will be serving 5 family style corses and 5 cocktails all featuring the unique flavors of the Fernet Branca and Branca Menta spirits. We'll only have 50 seats available for dinner, so keep your eyes peeled for ticket sales!  
...psst if you miss dinner be sure to join us for the after party!

- Tim and the Hundred North team

The Hundred North Bar

Hey all, Alexine here! Those of you who know me know that I love local spirits and I love whiskey. That’s why I’m so excited to have brought Wildwood Distillery’s The Dark Door bourbon to the Hundred North bar. This small batch bourbon is made with organic, non GMO corn and white wheat from here in Washington and aged 2 years in dark char barrels.