by Alyssa Joynt
If you’ve ever visited Viamede, you will have spotted a white building with a green roof on your way in. Perched overlooking the lake, The Inn at Mount Julian was built in 1847 to welcome overnight travellers and loggers. Although it has been updated with modern day amenities such as electricity and indoor plumbing, the building has remained much the same, and as you step inside you know that you are in for an exciting experience.
As Viamede re-opened […]
I’m sitting here, on the tail end of the first real weekend of summer. Slightly exhausted, generally soaked, and really, really happy.
There are countless stories among guests, staff, and even the poor poor sunfish that decided to be near our shore, but we’ll have to keep it to the highlights for now.
This weekend, Mount Julian really came out in its full splendour for the summer. Chef Alexander and I spent the week foraging, and we found countless edibles – wild […]
As anyone who has been to the Viamede Farm knows, our pigs are friendly, inquisitive, and ridiculously playful. At two months old, they also love being the center of attention. And so, without further ado, meet Rosa the pig!
Hi! Welcome to my farm!
My day starts just before 8 o’clock, when my sisters and I get up to meet Farmer Jarrod. He comes and visits us every morning to feed us breakfast, which consists of soya, corn, barley, and peas […]
By: Alyssa Joynt
When there is so much going on, it’s easy to miss out on some incredible opportunities, and with a recreation schedule as busy as ours, that happens all the time here at Viamede. To help you stay on top of everything, here’s a list of some of the best (but lesser known) activities here at Viamede.
Pajama Pingpong: As much as we wish it was, going out in pajamas is not always socially acceptable. But every Saturday night, we […]
by Ben Samann
Recently, on a beautiful rainy Sunday, I resolved an issue that has weighed on me for years.
I ran into an old friend of the resort, Cathy, who is currently in a seminary school. Cathy is lovely, passionate, and very respectful, so I asked her a favour: help me sort out the assortment of religious and antique items in our old chapel.
For a bit of context, in 2001, the previous owner of Viamede relocated a little chapel to the […]
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 […]
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 […]