A little drive for big reward
Lodge at Woodloch offers renewal of mind, body and spirit
In today’s world, respite from our busy and often stressful lives is a requisite for our well-being. Getting away from the whirlwind of hectic daily life is beyond necessary these days. I am always on the search for “hidden gems,” so I can be reinvigorated, whether it be water, mountains, views…the natural beauty of locales throughout our beautiful country.
The Lodge at Woodloch, www. TheLodgeAtWoodloch.com, 866953-8500, nestled in the heavily wooded mountains of Pennsylvania’s lake region, in Hawley, Pa. is on the top of my list of “gems.”
A 2½-3 hour drive from Greater Philadelphia, takes you to this oasis for personal awakening and renewal of the mind, body and spirit. Among many of their accolades, the award-winning 57-room destination spa was ranked No. 3 in Travel & Leisure’s Top Destination Spas in 2014 and No. 7 in the U.S. by Conde Nast Traveler Reader’s Choice Awards in 2020. It was rated No. 2 in the USA Today Readers’ Choice 2019 Best AllInclusive Resorts.
One look at the class and activity lineup, I wondered how I was going to include it all. There are so many inspiring options. I took the suggestion of partaking in activities that were less known to me. The result of “Inner Smile Meditation,” “Paper Marbling,” “Breathe and Change Your Life,” “Food for Thought-Curb Your Cravings,”… a deeper understanding of myself and my surroundings.
The stay included three meals daily, experiences for the mind, body and soul (the daily guide to classes and activities is over the top), health and fitness amenities, pools with hydro-massage waterfalls, whirlpools, steam rooms and sauna. The 40,000-squarefoot spa is inspired by nature, the sun, the lake and the surrounding woodlands.
Into golf? The Country Club at Woodloch Springs is nationally recognized by Golf Magazine as “one of the finest courses in America” and rated 4.5 stars in Golf Digest’s Best Places to Play.
You are bound to find a treatment to nurture your body and uplift your spirit. The foodie in me found the Rosemary Awakening treatment description enticing. The herb is one of my favorites, too. The menu says, “the healing properties of rosemary begins with a stimulating body polish of rosemary and mint to cleanse and detoxify followed by a full body massage with hydrating shea butter and warming essential oils of vetiver and lemongrass to ease sore muscles. Next, you are gently wrapped to enhance relaxation while a luxurious scalp massage and invigorating foot massage completes this awakening experience.” This pampering experience prepared me for all that was yet to come during this visit.
If you haven’t experienced float therapy, plan a session during your stay. It did what it said it would do; relieved muscular tension and improved my sleep and concentration. The description also states, “float therapy can also help reduce headaches, joint inflammation, arthritic pain and skin ailments.”
The Autumn Harvest Body Polish is perfect for fall and is available until November 30. You’ll enjoy the autumn-inspired treatment where your skin will be exfoliated with sugar crystals blended with what else, but pumpkin spice. This is followed by applying a hydrating blend of shea butter and spices to restore your skin’s shine.
The cooking and baking classes in the stunning chef’s demo kitchen, teach guests how to approach spa cuisine. If you think that gourmet and healthy food don’t go together, you will be delighted by Executive Chef Josh Tomson’s epicurean spa cuisine.
At one cooking demonstration, the focus was on healthy and surprising immune boosting ingredients and elegant presentations. The dish prepared was ginger marinated chicken breast with peanut sesame rice noodles. Talia, a natural foods chef, certified holistic health counselor and culinary nutritionist, led a class about introducing fresh food into your diet, eating less meat and processed food, and more fruits and vegetables. The class, Healthy Desserts Made Easy, and Healthy Smoothie demonstration were informative and “delicious” classes.
Due to rain, the chef-curated garden dinner was cancelled. Chef Josh Tomson switches up the typical farm-to-table dinner by bringing the table to the farm. Food afficionados will savor the intimate 2-hour dinner, paired with wine. It is offered once or twice a week in season and is served on a spacious table in the middle of the farm. To experience the outdoor cooking experience, Chef Josh, prepared the Fire-Roasted Pepper & Heirloom Tomato Bisque, a dish I enjoyed at a few meals. (recipe below) Check out this video where he prepares the soup with me https://youtu. be/EmB8XpsLe08
From its cathedral windows to the expansive wooden beams, TREE, the restaurant and bar, evokes a sense of casual sophistication. I felt as comfortable in a spa robe during lunch as I did in wearing casual attire for dinner. The menu, both food and cocktail, features herbs, vegetables, fruits and berries harvested from the resort’s Blackmore Farmto-Table Garden and neighboring orchard, just a short walk from the hotel. Guests are welcome to tour the farm on their own or with one of the farmers.
Some of the dishes I savored: Chorizo and avocado flatbread with sofrito, vine ripe tomato, fresh mozzarella, queso fresco, fontina, pickled red onion and micro cilantro; Lox breakfast flatbread (cauliflower crust, smoked salmon, tomato, red onion, capers, dill crème, everything spice); sauteed shrimp protein bowl (chickpeas,
tomato, quinoa and cucumber salad, Blackmore Farm salad greens, Green Goddess dressing), ribeye filet served with grilled summer zucchini, ricotta cheese gnocchi, braised Swiss chard, broccoli rabe, broccoli spigarello, poblano pepper, caramelized onion, madeira demi-glace; vanilla bean rice pudding with roasted strawberry sauce, fresh strawberries, blueberries, blackberries, toasted pistachio. Pair your meal wine from the well-curated list that has received the coveted Wine Spectator Award for many years.
The Chef in Residence program brings in top chef talent, celebrity chefs, up-andcoming restaurateurs and sommeliers to work with the lodge’s culinary team, providing intimate interaction with the guests at receptions and cooking demonstrations. The sharing of ideas, food and wine is an age-old recipe for celebration and personal growth. For some of the upcoming events, visit https:// bit.ly/3FnNH9u https://bit. ly/3FnM77B
And if three meals a day weren’t enough, late afternoon, savory and sweet snacks are displayed for your taking. Throughout the day, coffee, tea and other goodies are plentiful.
Whether it be archery, biking, birding, disc golf, geocatching, hiking, kayaking, stand-up paddleboarding, S’mores, yoga, pilates, cooking, swimming, crafting, or just relaxing by the lobby fireplace or cozying up reading a good book, you can do it at The Lodge at Woodloch.
Fire-Roasted Pepper & Heirloom Tomato Bisque
4 tablespoons canola oil 1 onion, diced
1 carrot, peeled and chopped 1 large fennel bulb, diced 1 head cauliflower, chopped 2 garlic cloves, minced 2 tablespoons of combination of fresh thyme, rosemary, basil, oregano 1cup tomato paste 2 fire-roasted red peppers 4 large heirloom tomatoes,
chopped
1can tomato paste 16 oz. tomato juice
16 oz. rice milk
Salt and pepper to taste
Sauté vegetables, garlic, and herbs in canola oil. Add tomato paste and slightly caramelize. Add roasted peppers, tomatoes, tomato juice, and rice milk. Simmer for an additional 20-30 minutes until vegetables are soft. Blend until smooth and season with salt and pepper. Add a touch of sugar to balance out the acid of the tomatoes. Thin with additional rice milk if needed. Serves 4-6.
Stephen Fries, is a professor and coordinator of the Hospitality Management Programs at Gateway Community College, in New Haven, CT. He has been a food and culinary travel columnist for the past 13 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven, CT. Stephen@stephenfries.com For more, go to stephenfries.com.