Culinary Adventure Awaits at The Lodge at Woodloch!

The Lodge at Woodloch’s culinary program is exceptional. Here you will find a well trained and amazing staff, fantastic chefs, as well as hardworking and passionate individuals throughout the resort. Tree Restaurant and Bar is where all the meals and magic happens. Here for breakfast, lunch, and dinner, you can enjoy quality farm to table food with an elegant flare. Every mealtime has specials on top of the already vast menu of delicious options, as well as house-made juices. It’s hard not to enjoy the food here at Tree Restaurant and Bar. Between the excellent beverage program directed by Leslie, to the amazing culinary team and service staff, The Lodge at Woodloch will surely exceed your standards!

After check-in, the first stop is always lunch. I find starting with lunch while here is a great way to begin the trip and allows you to arrive before your room is ready. The service staff is wonderful here, and I enjoy seeing them every year. Everyone is friendly and has a true passion for hospitality, which is key. The lunch cocktails are always a fun start and usually, I go for the Punch and the Zen Cosmo. They’re both on the lighter side and also have nice fruit notes that easily pair with the Edamame Dumplings. Those are usually a staple lunch side for us when we visit because they’re just so good. Salty, savory, and spicy combined with the fruity punch cocktail is quite a fun pairing. Alongside the dumplings, I enjoyed the Churrasco Steak Frites with Truffle and Parmesan Potatoe Wedges as well as the Panko and Horseradish Crusted Salmon with Roasted Beet and Blood Orange Salad and Turmeric Vinaigrette. If that doesn’t make your mouth water with excitement, lunch also always includes a salad bar, where you will find a delicious soup of the day as well as a build your own salad bar with dressings, fresh bread, and fresh baked cookies too!

After lunch, I recommend going on a hike or exploring the grounds a bit. You can also take one of their wide variety of classes, that they offer all day and night including workout classes, day trips, hikes, meditation, art classes, and so much more. During the day the spa is quiet and calm, where everyone’s walking around in robes or workout clothing and is on their way to a meal, message, class, or activity. Come evening, however, the resort and restaurant get a little darker, sexier, and some nights they even have live music! The bar and restaurant don’t ever get too loud, but for dinner, you are required to wear clothing and it’s always a lot of food and fun. Here at Tree Restaurant they also have a bread selection that they constantly replenish throughout the meal, along with appetizer specials, entree specials, and even dessert specials. Dinner is four courses including an appetizer, salad, and the entree, as well as dessert (if you have room). Dinner on day 1 started off with an appetizer special of Fish Tacos with a cabbage slaw and spicy aioli in a kohlrabi shell as well as the Crab Cakes. Both were on the specials list, and both were absolutely delicious when paired with the Cranberry Mule and Tree Sangria. The entree list is always the hardest to pick from because the portions here are enough for a meal, but it’s hard to pick just one option. I decided to try the Dijon Crusted Rack of Lamb as well as the Charred Wagyu AA6 Strip Filet with Madeira Demi Glaze. Other options in the running were the Shrimp and Grits, Red Wine Braised Beef Short Ribs, and the Miso Marinated Chilean Sea Bass.  Here on all of the mealtime menus, you will always find a vegetarian option and many times a vegan option as well. 

After an amazing dinner, to the firepit, we went to spend the rest of the evening before bed. Even in the cold weather, it’s still so beautiful by the fire, and I find this is where I meet some of the great Woodloch fans that stay there too. Everyone is so friendly here and every year I make new friends. If you’re cold by the firepit, a nice amenity is that the front desk offers oversized blankets for you to wrap around yourself while in a rocking chair by the firepit. It’s such a relaxing experience!

Dinner day 2 was followed by the Wine and Chocolate Pairing Class, but before that, I enjoyed something fun from the beer list. The Weyerbacher 25th Anniversary beer was my beverage choice to begin the evening. After a day of eagle viewing, massages, and meals, it was the perfect beer to get my palate prepped for another delicious dining experience. Appetizers for the evening included a Buratta and the Tuna Poke Bowl. Both were absolutely delicious, and perfect portion size for a shareable appetizer. They also were offering a Mussels appetizer special that evening, which I switched out for my salad because I can never resist mussels, but also really wanted the tuna poke appetizer. My favorite bread they offer is always the focaccia, however this year I was all about the Challah and the Baguette, which they make fresh daily. For the entree course, the two standout dishes that won my heart were the Filet Mignon with potato puree and peppercorn whiskey sauce, as well as the Maine Lobster Parpadelle Pasta with sun-dried tomatoes, local cream, broccolini, and fresh tarragon and truffle pecorino. Pairings wise, this pasta and even the filet called for a Washington State sparkling rosé and I can always count on Leslie to have one on her menu. I decided dessert was an option my second evening. The house-made sorbets are always my favorite here, and this year I enjoyed the Passion Fruit and Blackberry Sorbet!

Breakfast here, by the way, is serious. Not only do they offer breakfast specials, they also change up their juice selection and the breakfast fruit and bread bar. You can enjoy fresh fruit, baked bread, pastries, oatmeal, and yogurts before you even order your meal. This year some breakfast highlights were the Open Faced Buratta and Kale Omelette, Scrambled Mushroom and Egg Wellington, and Potato, Onion and Bean Hash which was the vegan special and topped with a house made creamy vegan cheese. Some of my favorites from the breakfast bar are the fresh vegetable and fruit juices, lemon poppyseed bread, and banana bread.

Hungry yet? Be sure to book your stay here at The Lodge at Woodloch, where this culinary adventure awaits you! 

 

Sara Lehman

About Sara Lehman

Sommelier, Private Chef, & Food and Wine Pairing Expert in NYC! Sara is a Wine Writer, Wine Ambassador, and Wine Consultant specializing in pairings, parties, entertaining and education.

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