The Blog

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Erin and Brian's wedding featured in Premiere Bride

Everyone here at the Boathouse is really excited. We just received our copies of the Summer 2010 edition of Premiere Bride. Featured in this magazine is one of our favorite weddings: Erin and Brian's wedding – the first riverfront wedding at the Boathouse at Rocketts Landing! When the owner of the Boathouse first decided to

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Watershed Specials support Chesapeake Bay

The Swift Creek Reservoir and the James River are an integral part of our identity at the Boathouse. The magnificent views of the sunset over the lake and of the city skyline behind the river are part of what makes dining at the Boathouse special for our guests. In support of these wonderful Virginia waterways,

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Meet the Staff: Chef Cory Sheldon

Chef Cory Sheldon has been with the Boathouse for five years, joining the staff just before Sundays Waterfront Restaurant reinvented itself as the Boathouse. Before moving to Richmond, Cory was a chef at Massanutten Resort. As Chef de Cuisine at the Boathouse at Sunday Park, Cory helped design the menu that has earned us recognition both locally and

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Who wants the Leftover Wedding Cake? by Kara Buntin, A Cake to Remember

The Director of Sales for the Boathouse, Anne Roy, was recently invited to share some thoughts on staff and cake cutting in a recent blog entry by Kara Buntin of A Cake to Remember. http://www.acaketoremember.com. Kara has been adding flavor and flair to Richmond Wedding Cakes for over eleven years. Working out of a licensed and

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Why chill white wines?

With the temperature hovering near 100 degrees, many of us who normally prefer a robust red wine are enjoying a switch to lighter, chilled white wines. I turned to Michael Avery, Director of Wine for the Boathouse, for an explanation of why white wines taste better chilled, and red wines are best served at room

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Local ingredients featured in our new salad and appetizer

The Boathouse has several new items on our menu this week. The two staff favorites are the Caprese Salad and the Blue Crab and Grits. I just got to try the Caprese Salad, and it was wonderful. The Caprese Salad is made with fresh, local ingredients. Manakintowne greens top sliced Hanover tomatoes and homemade mozzarella.

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First wedding in the River View room

Saturday, June 19 2010 was historic! At least for the Boathouse at Rocketts Landing. Alexis and BJ were the first couple to have a wedding in our new Special Events space, the River View room. White gauzy curtains framed the ceremony area: one of the floor-to-ceiling windows looking out over the James River. The wedding

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Meet the Staff: Michael Avery

In 2008, the Boathouse at Sunday Park received a Wine Spectator Award of Excellence for the quality of our wine list. With over 100 labels, and wines from around the world, the wine list needs continuous revisions and updates to maintain these high standards. The task of caring for the wine lists of both Boathouse

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Tasting wine on Wine Wednesday

One of the most popular events at the Boathouse is the monthly Wine Wednesday Wine Sampling. On the first Wed of the month at the Sunday Park location, and the second Wednesday of the month at Rocketts Landing, our Director of Wine, Michael Avery, hosts a wine sampling. Each month Mike features different wines from

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Meet the Staff: Julia Wingfield

One of my favorite things is getting a note or card in the mail from a bride or her mother saying that everything at the Boathouse wedding was wonderful and perfect. I love reading the notes, and passing on the compliments – because I can't take any of the credit. We have a fabulous event

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Choosing a wedding venue – making the most of your site visit

I have introduced engaged couples to the Boathouse at Sunday Park property for over 10 years. Some come to their initial site visit armed with binders and lists. Some couples have already visited the website. Some were just driving past, and stopped in for a quick visit. For most brides and grooms, their wedding is

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Soft Shell Crab Recipes

When shopping for softshells, the softer the better. Feel the 'spikes' rimming the top shell. If they are sharp like thorns, they're going to need deep frying. Also, feel the weight of several similar sized crabs. The heavier they are the less time they've spent out of the water. If the eyes are sunken into

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Accolades

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