Welcome to the Hundred North Newsletter!    October:

We just won medals for Best New Restaurant as well as Best Chef Todd Alan Martin in the Best of the Northwest competition through Bellingham Alive.  We also won big in another huge contest that we aren't allowed to announce until October 10th based on publication dates, but stay tuned.

We had an incredible 10 course dinner and beer pairing in the hop fields at Atwood Ales, we even had a crew filming for a Netflix special!  You should definitely take a peek at some of the beautiful footage by clicking here.  Seriously, click it and you'll know not to miss the next one.

Remember we have by far the most delicious, quality brunch in town, with the option for bottomless mimosas or bloody's for those who want to get their buzz on.  Every Sunday from 9:30am to 2:30pm.

Many of you make reservations, but remember these are optional.  Friday and Saturday tend to be the only days there may be a short wait between 6 and 8:30 without a reservation.  

Every Wednesday is pot roast night.  Four day red wine braised pot roast loaded with organic veggies, and a glass of wine or a beer for $25.00, it's so good and a great value.

The Food
Chef Todd has been rolling out delicious new fall items.  The pork belly dish is like none I've ever had (and I've had a lot) - it melts in your mouth and comes with roasted acorn squash, black currant-cola sauce, pecans, and serrano chilis for $15.00.  The new duck entree is also spectacular, served with stir fried wheat berries, chanterelles, beets & greens, with a red wine Demi sauce.   If you love beef, don't be afraid of the beef heart dish!  It tastes like the best filet minion you've ever had and may have been our most loved dish of 2017 - served with beef fat toast, bone marrow chimichurri, pickled red onions, and our addictive potato puree, the secret is to get a bit of each component in each bite and I dare you to tell me it's not one of the best things you've tasted this year.  The vegan garlic panisse entree is super flavorful and leaves even a carnivore like me forgetting I ever cared about meat.   There are too many things to list so please check out more by visiting our website's menu section.

Special Events
- We have a 5 course wine dinner coming up with Isenhower Cellars of Walla Walla on November 8th.   Cost is $75, a steal for 5 wines and 5 (plus) courses.  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!  

- We will also be 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

Our Cocktail Program is Going Strong!

Hey everyone, Alexine here! For those of you I haven’t yet met, I’m the bar manager here at Hundred North.  I want to start off this first newsletter by thanking you all for the love and support this summer. Our spread in the spirits issue of Bellingham Alive was so lovely, and our instructional cocktail videos on Facebook have been a big hit and lots of fun to produce.

As for Fall, we’ve got lots of new projects in the works.  This month I've made smoked butter bourbon (a huge hit last fall), peanut butter mezcal, & a butternut squash shrub to name a few. I’m also working on a classic cocktail list featuring local spirits, so stay tuned over the next couple weeks for updates to our fall cocktail menu!

Drink of the week: Paper Plane!
A cocktail with a little bit of history, made with Cadee port barrel aged bourbon, Amaro Nonino, Aperol Apertivo, and fresh squeezed organic lemon juice. This is a delightful, light cocktail to catch the waning sun!

Check out her "how-its-made" video here!

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