March 2022 Newsletter from Fair Hills Resort
Greetings from Fair Hills, Five Lakes & Wildflower
This is our first newsletter of 2022, so Happy New Year to you all! We hope you are all doing well and enjoying 2022 so far. We, the winter team, are all staying warm, well and optimistic for a fantastic summer season.
What’s going on at Fair Hills right now?
We have started planning the 2022 Hootenanny! A mix of staples, new and throwback songs – we are excited for this show to come together. Does anyone think we should do a song from Encanto? If you have a suggestion for a song you’d like to see included in the Hoot this summer, send an email and if we put it in, we will mention your suggestion during the week. We almost promise that we won’t bring you on stage!
The lobby is getting some new windows on the lakeside of the building and at the front entrance. And as always, a few cabins are getting facelifts.
We just finished our t-shirt order, so don’t worry, we will have t-shirts and sweatshirts (& more!) this year! We are very excited for you to see the new line up.
We are BURIED in snow! Seriously, the piles and drifts are getting so high. Check out these photos. Can you spot the landmarks? Can you spot your cabin?
To spice up the cold days & nights, a team from Fair Hills signed up for an event put on for Detroit Lakes Polar Fest. Nate, Caitlin, Liz & Tanner teamed up for the 4-person tube racing event, Polarpalooza at Detroit Mountain. 10 teams registered and it was a double elimination racing bracket. Costumes were encouraged and there were prizes for 1st, 2nd & best costume. Our team name was; Polar Pelicans – Up to Snow Good! And…WE WON 1st PLACE! We were undefeated until the final round (2 races) when, during the first race, the other team grabbed Tanner’s leg and pulled off his shoe, propelling them forward. Don’t worry, we got them in the 2nd race, securing our win! We also had the best cheerleaders. Fun was had by all and it was a great night for tubing.
Do you know Adult Rec Director Barb?
In case you don’t know Barb, we’d like to introduce her. Barb hails from Salina, KS and is a “guest turned staffer”. She and her family have been coming to Fair Hills since 2006. After Barb retired from the Navy, she approached us about working during the summer. She slipped into the Adult Rec Director role so smoothly in 2019. From organizing the rec schedule, to running golf tournaments, announcing rec winners, chatting with guests and finding hobby horse riders, Barb does it all and does it well. She sews the endless things that need fixing, will make an appearance in the Hootenanny and work a mean Wildflower Pro Shop shift. She is a woman of many talents and skills. We certainly love having Barb on the team and hope you get to know her at the resort each summer!
Now, we are looking for “Culinary Barb!”
We are looking for a “Barb” for the kitchen this summer. Someone hardworking, personable and can share their talents and skills with our kitchen team. Previous kitchen experience is not required as we will train on the job. We need someone with a good work ethic, who likes to work on a fun team and who would enjoy living at the lake for the summer. The ideal candidate is someone who is available for the 10 weeks of our vacation season in the summer (although the position is available from June – mid September.) The resort feeds anywhere from 10-300 people on any given day between vacation meals, weddings and events. Our 10 week vacation season runs from June 18 – August 27, 2022. Most of our menu is made from scratch and the kitchen team is composed of our Executive Chef Ryan, Assistant Chef Suzy, Salad Team Jacky & Kjersti, Bakery Deb and interns. Our ideal “Barb” is eager to learn, can handle high volume tasks in a fast paced kitchen, likes to keep a clean and organized workspace and enjoys the Fair Hills environment.
Are you or do you know a “Culinary Barb?” We would love to discuss this opportunity with you, our guests, and your extended friends and family. We are offering a referral bonus to anyone who recommends a candidate that gets hired for the season in this position.
Pay starts at $16/hour + $2 bonus option and may increase based on experience.
Free housing and meals for the duration of employment.
Access to resort amenities.
Our online application is available HERE. Choose summer positions and “Culinary Barb”!
Hiring for 2022 – Internships & Summer Positions
Speaking of summer positions – We are still hiring for all positions for our 2022 summer staff! While we know there are more than 4 jobs out there for every 1 candidate, we know one thing our positions have that no others can offer – The Fair Hills Magic! Come be a part of our team and help us create our atmosphere all summer long.
Internships for Hospitality Students & Summer Positions for anyone age 14+
- Living on Pelican Lake all summer!**
- Unlimited golf on Fair Hills Executive Par 3
- $5 golf at Wildflower Golf Course
- 2 buckets of balls daily at the driving range
- A starring role in the famous Fair Hills Hootenanny – or as a weekly spectator
- Unlimited access to kayaks, canoes, paddle boats & sailboats
- 6 New Pickleball Courts
- New friends from across the country and around the world
- Wage starts at $11.50 per hour + $2 bonus
**Housing available only for staff members who are age 18 or older.
If you or someone you know is looking for a fun summer where you can gain exceptional work experience on a respectful team – APPLY TODAY!
This month’s recipe is a throwback with a sweet story.
Longtime guest Teresa teaches a gluten free cooking class at a charming kitchen store in Sioux Falls. As she was prepping for a recent class, she stumbled upon a Fair Hills flyer from the 1980’s. She had kept it for the recipes! Teresa adapted the recipe for her gluten free class and it made the cut! We hear it even made an appearance at the family holiday gathering. Thank you Teresa for this throwback & story!
12 oz bag unsweetened frozen
whole raspberries, divided
140 grams Cup for Cup (gluten free flour brand) [or 1 cup regular flour]
38 grams powdered sugar [or ⅓ cup powdered sugar]
1/4 teaspoon kosher salt
1/2 cup (1 stick) butter, room temperature
200 grams granulated sugar [or 1 cup sugar]
35 grams GF flour [or ⅓ cup regular flour]
1/2 tsp baking powder
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
Remaining frozen raspberries
1/2 cup sugar
1 tablespoon freshly squeezed
1 1/2 teaspoon cornstarch
2 tablespoons water
Preheat the oven to 350°. Grease a 9 x 9 baking pan, line with parchment paper, and spray the parchment with cooking spray.
Thoroughly combine the shortbread ingredients and press into the prepared 9 x 9 baking pan. Bake at 350° for 10-15 minutes, until slightly browned. Remove from the oven, and place whole frozen raspberries evenly on the baked shortbread base.
For the custard, combine sugar, flour, baking powder, salt, and vanilla. Pour over the raspberries and bake at 350° for 35-40 minutes. Allow to cool completely before cutting and serving.
For the sauce, combine the remaining frozen raspberries with 1/2 cup sugar and lemon juice. Heat and stir until the mixture comes to a gentle simmer. Combine the cornstarch with 2 tablespoons of water and mix until cornstarch is completely dissolved. While continuously stirring, slowly drizzle the cornstarch liquid into the simmering raspberries and cook until the sauce returns to a simmer and thickens slightly, about 2-3minutes.
Strain the raspberry sauce through a fine mesh sieve and stir occasionally until cool. Once it’s room temperature, cover until ready to use. Discard the raspberry seeds.
Farewell from the Lake
Less than 80 days to our first event of the season! We can’t wait to open up and host you this summer. Stay well!
The Fair Hills Team