Far Flung and Fun

The Miso Hungry family at Jay Peak serves ramen soup out of an old tram-car-turned-kitchen.

saminfo.com

Written by: Bob Curley

JANUARY 2020

It pays to think outside the bread bowl and get creative with your food and drink venues.

We love cafeteria chili as much as the next skier, but a hot cup of homemade ramen from Miso Hungry at Jay is more than a meal—it’s an experience. “The last thing you expect at a ski area is getting ramen soup out of a tram car,” says Jordan Antonucci, who runs the eatery with his wife, Momoko. “The most challenging aspect to this was creating a totally functional kitchen in a small space where people weren’t bumping into each other constantly.”

Now in their fourth season at Jay, Jordan and Momoko serve noodles in bone broth made following a recipe from Momoko’s grandmother, prepared in a trio of stock pots in the 9’ x 11’ tram car. “Bone broth is nature’s heal-all, full of carbs and vitamins, but it doesn’t weigh you down,” says Jordan, explaining why it’s an ideal food for skiers and snowboarders on the go.

Diners order at a window and can eat their quick meal on a cobblestone patio surrounding a fire pit. “There’s something really special about being in the tram car,” says Jordan. “People come up to us and tell us that they rode in this car. Plus it’s ski in and ski out. If we wanted to make a lot of money we’d move into the lodge, but we’d never give up the opportunity to be in the tram.”

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