Summer is upon us!
Despite doom and gloom forecasts by foreboding dogs named “Storm“, Viamede is getting all the sun it needs.
Plenty of guests are getting out in the boats, and most aren’t getting soaked. And let’s be honest, it has its upsides. Character-building aside, we’re having one of the least buggy summers in years.
Right now, we have a few avid fisher-kids here, and they’re having a great time. I have never seen so many sunfish caught off our dock, […]
Welcome to Viamede: The First Week on the Job
By Alyssa Joynt
My very first interaction with Viamede was a few years ago, when my parents decided to treat us to a nice meal at Viamede’s 1885 restaurant after a summer of BBQs. I was maybe 12 at the time, and I started fantasizing about Viamede weddings. As I got older (and slightly more realistic), I started thinking about working at Viamede. I had an interview in January, and, well, you know […]
Apologies for any unprofessional e-mails
By Ben Samann
Spring is here, and with spring comes putting in docks and other outdoor work. Yesterday, the team and I were working on several docks. The resort dogs, Toby and Daisy, were around as well, being their usual rambunctious selves.
Over the course of the day, shirts and sweaters would come on and off, and invariably, Toby would steal mine. It’s kinda his shtick – “if you won’t pay attention to me, I’ll hang out with your […]
Preview to the Weekend – Forage Better or Worse
By Ben Samann
On Thursday, I have an exciting afternoon planned – taking our kitchen apprentice Jenny into the woods to eat whatever we find. Some, we find and use often, from wild leeks to cattails. Others we use more sparingly, like garlic mustard. And some we never use, because…. well, in theory it’s edible, but if it’s all you have to survive on, consider starving. Seriously. Lookin’ at you, lamb’s ear.
Regardless, it […]
by Ben Samann, General Manager
I have an annoying, but useful, habit – whenever I pass through the kitchen, I take samples of anything in front of me. Half a spoonful of butter (in Chef Jay’s words, “with good butter, bread is just a courtesy to the other guests at the table”), a piece of carrot, a slice of fresh fruit, and just about anything else is fair game to steal right from under the Chef’s knife.
That’s a dangerous game, but […]
By Ben Samann, General Manager
Over the past few years, we have been working on making the guests’ experience easier to access, simpler, and more intuitive, and recently, have committed to a few of these fully. Ideas like going tip-free to make our pricing more transparent, or building a corporate package that just includes… everything, or putting the tennis rackets by the tennis courts (mind-blowing, I know) for easy access have become our new standard.
On the surface, it seems like the […]
What if you could take our quarterly dinner party, The Gathering, and stretch it allllll weekend long? Food coma aside, you’d be sure to come home feeling thoroughly nourished in heart, soul and body.
Well, that’s exactly what we did the weekend of March 24-26. 16 brave gourmands joined us for a weekend long exploration into Viamede’s culinary philosophy: what can be sourced from the land around us, is complemented by ingredients from our partner farmers and food producers.
It all […]
Here’s a tip for your trip: don’t tip.
On April 1st, Viamede is going tip-free. The reasons for this are many and various, from fairness across departments to a more consistent and transparent price for our guests.
When we get great service at the dentist, the mechanic’s shop, or from an accountant, we don’t tip. We tell our friends and use that business again and again in the future. We think the same should be true of hotels and restaurants – we […]
The final part of the “Who is Chef Jay?” puzzle is right here, folks. Read on for the little details that round out the man behind the food.
Get to Know Chef Jay: For Fun
What do you do for fun?
I have 2 dogs that require lots of exercise. One is a 3 year old beagle who is like the energizer bunny and the other is a rescue dog who loves to participate but due to medical conditions can’t be as active as […]
Here’s part 3 of our blog series introducing Chef Jay Nutt. This is your inside peak into the industry!
Get to Know Chef Jay: The Industry
What is an average day like for you?
An average day at the resort would start with me coming in through the kitchen door and saying hello to the staff already on. I first double check that everything on the board is accounted for, in process or in prep. Then I check clipboards, emails, voicemails, and the schedule so […]