A little piece of history: The Victory Flag

 

victory-flag

With any building that has been around for more than a century, you’re bound to find a few historic treasures. Viamede Resort has collected its fair share of interesting items over the years. Take for example, the Victory Loan Flag.

During the First and Second World Wars, the Government of Canada instituted the Victory Bonds program. This program encouraged citizens and businesses to purchase bonds, and the money collected was used to help fund the country’s war efforts. Patriotic Canadians across the country loaned their hard-earned money to support the cause.

When a city or region met a Victory Bonds sales target, they were awarded a Victory Bonds Flag. This was a very prestigious award and the entire community took great pride in being presented with the flag.

In 2011, after Ben (our General Manager) purchased the resort, he discovered this precious flag in a box in the basement of the Mount Julian restaurant. As it looked like a lovely antique artifact, it was hung boldly from the ceiling of the lobby. There were some rumours that it might have been a fishing trophy from years past.

Soon enough, Ben received a letter from a woman who had attended a group event at the resort and noticed the flag. As her father was a salesman for Victory Bonds during the Second World War, she was well versed on the story of the Victory Flags. She explained our flag’s prestigious history and even identified that our flag was from the 4th bonds campaign during World War Two.

The flag is still holding its grand place in the lobby at Viamede Resort, and we can now proudly tell the story! However, we still don’t know how it ended up in a box in the basement!


Mount Julian Forest-to-Table menu

The new Mount Julian menu is out! These delicious dishes are waiting for you when you try the 5, 7 or 9 course tasting menu between August 20-27:

 

Amuse-Bouche

Fowl Spruce Broth

Smoked Hen, Rillette, Roast Buckhorn Corn, Flower

Durham Co. Lamb

1hr Egg, Rye Earth, Tarragon, Garlic Scape, Smoked Chili

Lake Erie White Perch

Buffalo Bresaola, Currant Tomatoes, Celery Leaves, Birch Aioli

Pickerel

Casteana Farms Romano Bean, Shisito Pepper, Lemon Cucumber, Cold Pressed Soya Oil

Greenly Ducks

Wild Ginger Breast, Jarrods Greens, Confit Leg, Grated Carrot, Elderberry Jus

Wild Blueberry Venison

House Bacon, Baby New Potato, Candy Beet, Garden Rocket, Church-Key Holy Smoke Jus

Indian Runner Citrus Pudding

McLeans Berry Sorbet, Fruit Crumb, Orange Pollen

Ashely Goat

(Alberts Leap, Vaughn ON. Goat Milk, Ash Rind, semi-soft)

Filbert Brittle, Buckhorn Wild Flower Honey, Crisp

Pepper Chocolate and Stone

Tempura Yellow Plum, Herb Guys Honey Peach, Caramelized White Chocolate


The Importance of Communication

This morning, I chatted with a guest. They wanted to let me know how thrilled they were with their stay – the friendly staff, the activities and Toby, the resort dog. As I gave them a tour of the new pool under construction, they told me how impressed they are with the changes since last time they were here, 4 years ago (shortly after I had taken over). They have even already rebooked for another visit in summer 2016.

These happy guests then told me that they had written a list of minor issues, and were torn about whether they should give it to me. I think my “YES PLEASE!” reaction surprised them quite a bit.

On the list were some things we know about – the cottage they stayed in was built 50 years ago, and bringing it to modern standards can be tough. A list like this helps flag things that guests are noticing. As we start to plan the complete renovation of our cottages, this information is very important.

Other things, however, we have almost no way of knowing. The microwave is apparently noisy, and since the housekeeping staff doesn’t make popcorn while they’re in the room, they have no way to know this. Now that we know, it’s an easy fix. The neighbours were apparently noisy at 3:00 am, but they didn’t think to call us.

We do our best to maintain the resort in pristine condition, but we really do need help from our guests. Comments are always welcome.

 

Cheers!

Ben Samänn

General Manager


Mount Julian’s Forest-to-Table menu

 

The new Mount Julian menu is out!

Come try an incredible, local culinary experience and have our 5, 7 or 9 course tasting menu with wine pairings!

Don’t be scared away if it seems a little “out there”, the food is incredible and Chef Kevin McKenna will work with you to accommodate any dietary restrictions you might have.

Bon apetit!

MountJulian-DinnerMenu2015