Victor Barry Goes Maple at Bayview Wildwood's Friday Buffet

At Bayview Wildwood Resort, Victor Barry dares to launch a buffet. Can a maple-forward Friday spread satisfy all-inclusive guests and new a la carte visitors? Fifth-generation owner Diane and assistant GM Christy need a dining plan that serves longtime meal-plan families and self-catering guests dropping in for one meal. Victor proposes a fast, family-friendly Friday buffet so road-weary arrivals can eat immediately and the kitchen can keep costs and labor in check. A trip to Shaw's maple syrup shack sparks the menu. After tapping trees and learning maple toffee on snow from Terri Lynn, Victor and Chef Craig craft a spread: Korean fried chicken with sesame, coriander and Anaheim chilies; buttermilk fried chicken drizzled with maple and chili flakes; roast beef with Yorkshire pudding; maple BBQ ribs; smoked salmon with classic garnishes; a kale Caesar; fried Brussels sprouts tossed with sherry vinegar and salt to mimic salt and vinegar chips; and panzerotti stuffed with mozzarella, pepperoni, caramelized onions and tomato sauce, finished with a fried egg. Dessert brings an ice cream sundae bar, maple-glazed, Boston cream and cinnamon sugar donuts, plus DIY maple toffee. Meanwhile, the traditional banquet room gets a cozy cottage chic refresh that frames the lake view, and a wilderness photo booth with a canoe, totem pole and dress-up props keeps kids busy while parents dine. Opening night delivers: guests rave, kids return for seconds and even thirds of the kale Caesar and those Brussels sprouts, and the team keeps the food flowing without running out. A simple, maple-forward buffet becomes the perfect kickoff to a Bayview Wildwood weekend. #DiningInnvasion #BayviewWildwood #VictorBarry #FridayBuffet #MapleSyrup #FamilyDining #KoreanFriedChicken #CottageChic