Welcome to the Summer issue of Lodge and Legend, our quarterly publication from Saskatoon Lodge where we share the experiences and memories that make Saskatoon what it is, as seen from our patrons’ eyes. Can you believe it? We are already over halfway through our second year in our new location. The holidays kept us busy with parties, and the New Year brought the usual rush of Paleo clients eager to eat well and get into shape for their New Year resolutions. In this issue, we interview one of our hundreds of Paleo clients, A.J. Harrison, who lost nearly 65 pounds…we are so proud of him! Then, we blinked our eyes and we were into wedding season. Last year—our first year—we did multiple rehearsal dinners (rehearsal dinners have always been one of our specialties), but we only did seven or eight weddings. This year, we will more than double that! Every wedding we have hosted has gotten me choked up a bit; it is just amazing and we are so blessed our patrons have allowed us to share in and help make such important memories. In this issue, you will read about the Littlepage/Payne rehearsal dinner and how fun and cool it was to host that party. In other features, we cover artist extraordinaire Kim Granner, who created the redwood tree mural in our restaurant, as well as the Baileys, two of our longest supporting patrons. You’ll also get some gardening ideas from our own organic farmer, Chris. To close out this issue’s Fireside Chat, I just want you to know how thankful we are for this great country we live in. My father and mother were immigrants from China, my Dad first coming over in the 1930s and my Mom following him in the 1950s. They came with nothing from the poor countryside of Southern China to America in search of opportunity and a better life…and this country and the good Lord has taken care of our family ever since. That is why when I see people kneeling for the Pledge of Allegiance and the National Anthem (while I do celebrate this great country that allows such freedom to protest) it makes me physically sick. The Woos believe in the American Dream, in working hard, and in earning our place in this great land. We are so grateful to be citizens of this great country, and that is why Saskatoon has (and will always have) the American flag hanging in front of our building. We thank you for allowing us to serve you, the community that raised us. Our cup truly runneth over. That's a phrase not often used these days, but it fits. We are so grateful for all our blessings and all the customers who have become part of our family over the years. Thank you, and we’ll see you at The Lodge!
Edmund, Renee & The Family at Saskatoon Copyright @2019 by Saskatoon Lodge and The Brand Leader. All foreign and U.S. rights reserved. Contents of this publication, including images, may not be reproduced without written consent from the publisher. Published for Saskatoon Lodge by The Brand Leader.
TA B L E O F CO N T E N T S
IN THIS ISSUE TWENTY
FROM THE GARDEN
Tips and Tricks for Planning your Summer Garden
4 The Search for the New Home THE LEGEND OF THE LODGE
10 12 13 14 16
PA RT N E R S P OT L I G H T
The Imaginative World of Artist Kim Granner EVENT SPOTLIGHT
Anne Littlepage and Stephen Payne A PA L E O S U CC E S S STO RY
AJ Harrison’s Journey to Paleo Paradise TA ST E O F T H E LO D G E
Summer Sear: Grilled Pineapple EMPLOYEE SPOTLIGHT
Meet the Team: Daven Dawkins CUSTOMER SPOTLIGHT
From Coast to Coast: Anthony and Teresa Bailey T H E S A S K ATO O N LO D G E M E N U
Our Appetizers & Entrées 1
LIFE’S TOO SHORT TO SPEND HOURS OF YOUR LIFE PREPPING HEALTHY MEALS. Since 2009, thousands of people have discovered our healthy, convenient at-home meal plans prepared by the same team of chefs that make dinner at Saskatoon Lodge every night. Try it for yourself to keep your diet and your schedule in peak form with our pre-packaged Paleo meals, available by weekly order. If you’re tired of fad diets, are ready to try a sustainable, healthy plan and want to learn more, visit saskatoonrestaurant.com/low-carb-paleo or email firstname.lastname@example.org.
681 HALTON RD. GREENVILLE,SC 29607 • 864.297.7244 •
FROM THE GARDEN
SPRING HAS SPRUNG IN TO A VERY HOT SUMMER:
Tips and Tricks for planning your Summer Garden Spring can be a chaotic time for a farmer. The weather doesn’t care about your crop plans, priority lists, planting schedules, or harvest needs. Late frosts can delay the planting of your tomatoes, peppers, and eggplant, which have been dying to get into the ground since you started them back in February. The bugs are emerging with the warmer days and they are hungry. We had a challenging winter at the Saskatoon farm beds, but the new high tunnel saved us as it allowed us to start many of our vegetables under its protective roof and walls. But besides the bugs and possible late frosts, most of the chaos doesn’t translate into the home gardening space. The days start getting warmer, everything turns green, and nurseries start to stock vegetable starts. This is an exciting time for the home gardener! Here are a couple of things to remember when planting your summer garden:
If you’ve grown some cold-hardy vegetables in the fall/winter/spring, you’ve probably just cleared them out to make room for your heat-loving summer crops. You need to restore the nutrients that those plants have consumed while they were growing. I prefer to use compost, worm castings, and/or organic composted poultry manure. These are all low/ broad-spectrum ways to add soil biology and nutrients to your garden. If you plant tomatoes, peppers, cucumbers, or zucchini in containers, hanging baskets or even five-gallon buckets, you can take advantage of mobility, limited space, and finding the best sun available. However, every time you water, you are leaching nutrients from the soil. Remember to regularly apply those nutrients every two to three weeks for continued growth and fruiting.
Even moisture on a regular basis is key to a plant’s healthy growth; just one inch of water/ rain per week is ideal. Although Edmund almost has a heart attack every time he gets the water bill, he knows this is essential for his farm-to-table vegetables for Saskatoon. Make sure you water until the plant is thoroughly moist, but not drenched. Setting up an automatic timer with drip irrigation will save you lots of time, and even allow you to go on vacation without having to worry about the garden.
Cover Bare Soil
Keeping the soil covered will help prevent erosion, weeds, and compaction from rain or watering. It also keeps the soil cooler and retains moisture better. Leaves or mulch will help maintain moisture and provide nutrients as they break down over time. When the plants grow up and form a canopy, they can also have similar properties. Come by and greet me at Saskatoon! While I am in and out all week, I am usually there early Thursday and Friday mornings all summer to harvest!
WHEN YOU EAT AT SASKATOON SUMMER, LOOK FOR: •••
Fresh salad greens, broccoli, radishes, tomatoes, beets and more — they are all mine! •••
As always, Happy Growing!
These garden tips (and many more) provided to you by Chris Miller, That Garden Guy, LLC
When we left off in our last issue, Edmund and Renee had sold all of the family restaurants except Saskatoon so that they could both focus on growing Saskatoon and devoting more time to raising their children. Over the ensuing years, the Woos continuously evolved the culinary offerings and the service/hospitality experience within the restaurant. Along with their staff, they built and maximized both the restaurant’s dine-in business as well as helping thousands of local Greenville residents lose weight and keep it off with the Chef Prepared Paleo Meals Program. In other words, it was life as usual at the Woo household— busy and happy. And the years passed, in fact, almost two decades after the creation of Saskatoon, it came to a point in which the Woos had to discuss the future and their retirement plans. Edmund says, “Retirement age was on the horizon and we were discussing whether retirement was in the near future. But with the oldest child getting ready to start college studying acting in New York City, and the youngest only eight or nine years old (at that time), we felt we would have 4
to work for another 10 to 15 years. Besides if we actually retired, what we do with all that free time?” Renee adds, “We had maximized the potential of what we could do with the physical footprint at the old location. It was only about 3,500 square feet and in an older strip shopping center. And even though it was a strong, profitable business, there is so much more we knew it could become!” If they were going to work for at least another 10 to 15 years, they both felt they needed to build equity for when they retired. “The additional sales from the Paleo Program allowed us to start thinking about a new, bigger location as an option… one where we would own the real estate,” Edmund says. One of his favorite laments was that while they owned restaurants for over 40 years, they never owned the real estate; if he had bought the real estate for every restaurant he ever owned, he would be a real estate magnate! So, they started searching for a new home…either land where they could build their vision or an existing building they could transform. However the initial search was discouraging…everything they found was too small,
THE LEGEND OF THE LODGE
too expensive or too commercial. Edmund was looking for something off the beaten path, but not too far from the existing address of Haywood Road. For those of you familiar with the current Greenville commercial real estate market, you know how difficult it has become to find undeveloped land close to town! In looking at various sites, they would drag along some of their de facto board of directors, old friends and patrons whom the Woos looked to for advice and guidance over the years. One of these advisors was Will McCauley, owner of Creative Builders, South Carolina’s largest homegrown contractor, who had done the leasehold improvements of the original Saskatoon. After going on several such property searches and having to tell Edmund none of them would work for all the Woos wanted to accomplish, Will decided to introduce Edmund to Rick Sumerel, who was running Verdae Development which represented the vast real estate holdings (many located in the Haywood/Woodruff Road corridor) of Hollingsworth Funds. Edmund sat down with Will and Rick and looked at the map for the Verdae development, under the vision that Rick had for the Verdae community. In addition to a vast offering of houses, condos and apartments, Hollingsworth Funds was developing many mixed-use buildings, and other restaurants and shops to enrich the community. “We were very excited about the prospect of being involved in what Verdae was doing. So we looked at everything they had available,” Edmund recounts. “Rick had several of these giant property plat maps in their corporate offices. I would go pester him and we would stand in front of these maps and I would ask him about this piece of land or that one. Then I would go look at
them and come back and make an offer. But we just couldn’t seem to get together on a deal for any of them that made sense to either of us.” Nothing that was available was affordable or large enough. Edmund had just about given up hope of ever finding the right piece of land or building, when along came Patrick Wilson. Patrick was the retired general manager of the Embassy Suites property in Verdae. He was also one of the Woo’s advisors and would also go along on the various property inspections of possible locations. Patrick had run into Rick Sumerel (they had known each other for a long time) and mentioned he was helping the Woos in their property search. Patrick discussed all of the challenges with finding the right property. Rick, in a moment of inspiration said that there was a property that he had not thought of previously that possibly Edmund should go look at. He frankly didn’t think Edmund would be interested because of all of its challenges, including flood plains and proximity to wetlands. However, just to mark all possibilities of the list, he gave the address to Patrick so he could go look at it. After taking a look, Patrick agreed with Rick that it would be way too much of a challenge, but thought that Edmund should be the one to say no. So, on a hot day, Edmund went to look at the property. “Besides the flood plains and the wet lands, it was covered with kudzu and overgrown brush and marsh,” says Edmund. “It was a very unattractive piece of land…but as I was running out of options, I looked at it and thought, this might be our only chance.”
TO BE CONTINUED IN THE NEXT ISSUE
Kim Granner ART IN REAL LIFE: THE IMAGINATIVE WORLD OF ARTIST KIM GRANNER
thE ve nati g i ma i l d o f r wo
When you enter Saskatoon, you are greeted by a variety of teases for the senses. All of the varied textures, colors, smells and sounds mingle to create an unforgettable experience for each and every customer. If you look carefully, you can pick out the individual pieces that separate Saskatoon from any other restaurant around.
KI M R E GRANN
In the main dining room, you may notice the owl, painted among the trees, to the left of the entrance and far back, where a large stone fireplace welcomes you in with its warm glow. There are two owls, actually, placed in this large mural that transports you, the customer, into the woods of the Pacific Northwest. “That’s my favorite part,” says Kim Granner of the two tiny owls. In this, her words hold weight—Granner is the artist that actually painted the large mural of redwoods and hidden creatures. “Edmund had seen something like this in a very old restaurant in Downtown Los Angeles where Walt Disney reportedly had gotten his idea for Disneyland,” Granner said. “One of Edmund’s favorite mantras to everyone who helped in the design of the new restaurant was, ‘Is this what Walt would do?’ Edmund wanted me to create our own interpretation, but then he wanted to take it a step further and make it look like a mural that had been painted many years earlier. So I painted it and then make it look old and distressed.” And the owls that Kim added? Those represent his daughters. If you’ve been around Greenville for any length of time, chances are you’ve seen Granner’s work in other spaces. She also did the sunset-looking forest scene in the event space, too. Granner has been working as a freelance artist in the Upstate area for decades, and her work has touched local magazines, graphics, and even the local theaters.
In the beginning, Kim wanted to be an illustrator. She had seen the small graphics in newspapers (before the wide advent of computers) and liked the idea of being able to draw those small visuals that showed up in print. But when she took a job working in the art department at a local printer, she soon discovered the truth.
PA RT N E R S P OT L I G H T
“I thought some artist was behind each one creating it, and that’s what I really wanted to do,” Kim says. But then, she was told about this new thing called clip art. “I was mortified when I heard about that,” she adds. “So I thought, “Well, I guess that’s not going to be my destiny after all.” And with that, she veered into the graphic art world. Beginning in 1988, Granner decided to freelance because it gave her freedom and flexibility when her son was born. Not wanting to put him in daycare, she began to take on work that she could do from home in many cases, or on her son’s schedule. “I realize looking back, that I do not know how I did that,” Kim says, laughing. “It would have been infinitely easier had he been in daycare, but when you’re in it you don’t realize. You just become Wonder Woman and push through it.” But it was through her son—and eventually, her daughter—that Kim found a creative niche that she would become known for. She took her son to the children’s theater to get involved there. “I was trying to figure out where to plug him in to take advantage of this energy, but then he got involved in that and then eventually, I got involved in it,” she says. But when she volunteered her creative skills, thinking she could help with marketing posters or the like, they instead asked her to paint scenery. So, she did.
Over time, Kim branched out and began working with other local theaters. In addition to the large-scale scenery and murals you might see on stage, she began to help with graphic design of marketing materials, costumes, props and more. In fact, it was in the South Carolina Children’s Theater where the Woos met Kim. Both of the Woo daughters have acted extensively at the SCCT and at the Greenville Theatre. Edmund says, “Ms. Kim’s vision as both a scenic artist and a director are incredible and so creative, and when we decided to do this new Saskatoon space, we knew we had to get her involved. Ms. Kim would know how what to do in order to achieve our goal of transporting our guests to not only a place far away but also to a time long, long ago.” Today, were you to go into Kim’s house, you’d probably see something like the following: costume parts on the kitchen table; an Olaf puppet from Frozen in the living room; and design work in the office. Now the resident scenic artist for Greenville Theater and working on various shows with the South Carolina Children’s Theater, she keeps her hands in many different things and a number of different projects. “I do a lot of different things, which is what I really like,” she says. “I like that I’m not only doing one thing all the time; I like being able to stick my toe in a lot of different stuff. It keeps things fresh.”
Anne Littlepage and Stephen Payne
A TASTE OF WHAT’S TO COME When Anne Littlepage and Stephen Payne began building their dream home together on an old farm in Laurens County, they knew that it would be the perfect place to host their own wedding. And while they loved the feel of that space—a rustic, outdoorsy event space that they named Ole Blue Truck Farm—they knew they would need something different for their wedding rehearsal and dinner.
Because most of the wedding party was from Greenville, they wanted a change of scenery, to keep the wedding party from having to drive the long distance two nights in a row, effectively keeping them from rehearsing in the same space that they would be using for the wedding itself. But that presented its own challenge: to find a location that was set up similarly enough to the actual wedding venue to allow a similar rehearsal. Anne also knew that she wanted a menu that complemented the same style of the wedding, but provided a different flavor palate as well. “We wanted the food to be something that people hadn’t experienced before, and would be totally different than what they would have the night of the wedding,” Anne said. “And, we needed a room layout that would fit with the layout of the wedding so that we could still have the rehearsal.” It was for all these reasons that Anne and Stephen chose Saskatoon for the event. The Littlepage family were longtime customers of Saskatoon, having dined there since it’s early beginnings in the ‘90s.
“I think we first went there for their original opening, or close to that,” she said. “I remember going there very shortly after they opened, and we’ve been going there for family dinners and special occasions ever since. And, with their new event space at the Lodge, it was an easy decision to make.” It made sense that the restaurant that she had grown up with was where she would choose for the “night out” before the wedding, and the new event space offered the perfect solutions for the very specific needs she faced for her rehearsal.
While that evening may have simply been a precursor to the main event the following night, the rehearsal dinner— and the Lodge—will forever hold a special place in their memories. “That night was wonderful, to spend our time with the people closest to us, on our last night as an engaged couple,” Anne says. “And to get to spend it at one of our favorite places, too, was just amazing.”
Because of the easy access between the event space and the outdoor section, Anne and Stephen found that it easily translated to the same layout they needed for the wedding—they simply traded out their handmade arch (one that the brides’ family made especially for the wedding day) with the pergola that overlooks the outdoor fountain. The younger members of the party played cornhole outside and walked around the gardens. After the practice runs were made, the guests dined on a buffet that encompassed all tastes—with chicken, fish and even elk—in an environment that complemented the many family paintings and farm-style décor they had chosen to use. All along the way, Anne said, the staff at Saskatoon kept proving she had made the right decision. From the décor to the bar staff, and everything in between, the event was a night she will always remember. “The staff was incredible,” Anne said. “They made sure we had everything we needed at every step along the way. They even made sure that the few kids in the wedding party had access to a menu they were comfortable with, although I think most of them ended up eating the elk anyway.” Jane Hanna, Saskatoon’s Event Planner for weddings and rehearsal dinners, was excited to play a part in the event, too. “It was an honor getting to host Anne and Stephen for their big day,” she said. “Not only because they were customers who had grown up with Saskatoon, but also because they, as owners of a fellow event space, trusted us with such an important event of their lives together.”
the staff at Saskatoon kept proving We had made the right decision. ANNE
PAY N E
For AJ Harrison, adding weight came easily. “I was a single dad for years, and then I got married to a wonderful person,” the former police officer says. His marriage made him happy, and that was part of his problem. “When you truly find happiness, you get happy all the way. I got happy, and got content, and got fat.” By the time he hit 250 pounds, he knew something had to change. He had “had enough”, and he had to do something. But he also knew that in order for it to stick, it would have to be convenient and easy—or “idiot proof,” as AJ adds. “I didn’t want to meal prep,” he says with a laugh. “I just wanted someone to tell me, ‘This is what you can have for breakfast. This is for a snack, and for lunch and for your dinner.’” One day, he stumbled across the Paleo program with Saskatoon, and it stuck in his head. He had heard people talk about the program before, and after learning more about it, thought that it could be the perfect fit. Knowing that having a boring, monotonous diet would never work for him long-term, he was excited to see the variety in the weekly menu where the menu changed every week—and to have someone lay out his meal plan meal-by-meal for him. So, he signed up. 10
A PA L E O S U CC E S S STO RY
AJ did a few things that would prove to be catalysts toward success. First, he decided to keep a record of his progress, week by week. One of the perks of the Saskatoon Paleo Meals program is a weekly check-in when Edmund would review AJ’s progress and would make recommendations and adjustments to the meals. There are a number of different protocols—regular, lower calorie, very low carb/keto, intermittent fasting—and Edmund will switch clients back and forth between programs, depending on how they are doing. Second, he set a goal. “I love to go to Las Vegas—just for the energy and the people watching and everything,” AJ says. “So I told my wife, ‘If I ever get the weight off, we’re going to Vegas, I’m going to be rocking the all black Bradley Cooper suit from The Hangover, and we are going out on the town.’” Week by week, AJ tracked his progress toward that goal. In the first week—December of 2017—he dropped 13 pounds. After that, he lost anywhere from two to six pounds every week, just by following the plan. As weight came off, his energy increased and he headed back into the gym. He re-learned how to eat, and how to pay attention to what he was eating and be conscious of portion sizes. He welcomed cheat day “it got me through; it gave me something to look forward to each week,” he says. The pounds kept falling off. After around four months, AJ went from 250 pounds to 198—a total loss of 52 pounds. But he wasn’t done yet and hit his lowest weight to date, at 186 pounds. He took his wife to Vegas and donned the infamous black suit. And, he says, it’s something that anyone on the Saskatoon program has the potential to do.
“I really appreciate this program. You guys helped get my life back in order." “It’s so simple, you just have to do it,” he says. “If you follow what Edmund says to do and just eat what you get each week, you can’t mess it up.” Edmund says it was a pleasure to work with someone who had such good motivation and the discipline to stay with the program. “AJ just kept at it. He stayed true to the program. He worked out. He was great!” Since that point, AJ has managed to keep the weight off, and now stays active and lean. He continues to keep track of his macro intake and what he eats, and stays conscious of portion sizes. He’s even recommended to a number of his friends that they join the Saskatoon program, too. “It all came down to changing the way I ate, but it was the simplicity of the program and if you stayed loyal to it, then it worked,” he says. Still, he quickly notes he could have easily ended up in a different place, had he not stumbled upon the program all those months ago. “It was out of control there for a while,” he says. “But you know what? I really appreciate this program. You guys helped get my life back in order.”
If you’ve been considering a change in your diet or food lifestyle and want to learn more about the Saskatoon Paleo program, visit the Saskatoon website at
TA ST E O F T H E LO D G E
Summer Sear: G R I L L E D P I N E A P P L E
If you’re looking for a great way to add some sunshine to your next cookout, try one of the Woo family favorites: pineapple! Easy to prepare, and easy to cook, it makes the perfect pairing for everything from burgers to grilled chicken or even pork chops. Its versatility is surprising, so here are a few ways to try this summer fruit out on your next menu.
Simply Summery For a super-easy take on this treat, simply take slices of pineapple and throw directly on a lightly-oiled grill. The flavor you’ll get is straightforward and simple and will go with anything else you’ve got planned for your meal.
Sweeter Sides For something a little sweeter, add fresh cut pineapple spears to a Ziploc bag with some brown sugar and cinnamon, and let marinate for about 30 minutes. The Woo daughters love it this way. Then, just toss on the grill. Don’t forget to lightly oil the grill and toss often as the added sugar will cause the pineapple to char easily. Pair this with something saltier or more savory (like jerk chicken), or eat alone for a great dessert.
Spicy & Savory
Try one of these and if you are near the restaurant, bring the Woos some!
If you’re looking for something with a little kick (Renee likes her food spicy!), try coating pineapple in a mixture of honey, butter and hot sauce. The hot sauce cuts the sweetness of the pineapple and packs a punch of flavor.
MEET THE TEAM:
Daven Dawkins If you are crazy about Saskatoon’s desserts, the Chocolate Moose Pie, the Klondike Carrot Cake, the Canadian Whiskey Bread Pudding and the Bailey’s White Chocolate Cheese Cake…they are all personally made by Daven and have been for over 20 years. Daven is a graduate of Greer High School, and a hard worker who always stays until the job is done. How long have you been with Saskatoon? About 20 years.....a long time.
Tell us a little about how you ended up in hospitality business? I had been working for a few years stocking and bagging groceries at Winn-Dixie and Bi-Lo and was looking for a change of pace. I found it when I joined the team here at Saskatoon.
What are your hobbies outside of work?
I love restoring old cars. There’s something about making something old and broken look and work like new again that is really fulfilling.
What does your day at the Lodge look like?
My job is a student, and I'm still learning and constantly experiencing different things. I also happen to cook and make all the desserts.
What is your favorite thing on the menu?
The wild game. It’s hard to pick a favorite between the elk, the kangaroo, the ostrich, but the kangaroo is probably my favorite.
What is something you want Saskatoon's patrons to know? This place is out of this world. It's a totally different experience from any other type of restaurant and you don’t want to miss out.
FROM COAST TO COAST
Anthony and Teresa Bailey were no strangers to the Northwest when Saskatoon brought it to Greenville in the early ‘90s. In fact, the Baileys— self-described as “outdoorsy,” spent much of their vacations traveling across the U.S., and while they love to travel all over—from beaches to mountains—the West holds a special place in their hearts. “We love the West,” Anthony says, noting their love for horseback riding and sightseeing. They cite some of their favorite trips as Moab and Arches National Park in Utah, and have been to Yellowstone twice. “Five years ago, we went in October and it actually snowed in Yellowstone,” Anthony remembers. “It was incredible; we saw bison with the snow on them and the geysers steaming—it was quite memorable.” When they aren’t traveling, Anthony, who works in lumber at Spartanburg Forest Products, and Teresa, who works at White House Black Market, remain quite active in the Upstate area. In addition to one granddaughter (“we love spoiling her,” says Anthony), they are quite active in their community through Wellford Baptist Church. An avid basketball player, Anthony
opens up the church gym twice a week to the community so the public can play ball in a safe, open place. It’s something he’s done for five years now, and loves doing every week. “It’s always nice when you’re able to do something you like doing and it’s a reward at the same time,” he says. “It’s an array of who’s who that come through there—everything from Byrnes high school students to regular church guys or locals.” As for Teresa, who once owned her own local boutique, her background in retail and fashion makes her a top resource for everything from charity runway shows to community baby or wedding showers. And where Anthony prefers basketball, Teresa is a rabid shoe collector, with boots from over 25 states they have visited, and at least “one full day of shopping” dedicated on each of their vacations, at least, according to Anthony. While the scenery in the West is a huge draw for them, they admit that their love for the West is about more than just the sights—it’s also about the hospitality. “There were a lot of little nuances that kind of struck our fancy, and we liked the way a lot the restaurants were designed out there and a lot of the things they served,” Anthony says. He remembers those “things” served fondly—wilder game like bison or buffalo or emu. “We didn't have any of that around here at the time, but of course, then we didn't think a thing in the world about it.”
In fact, it was after one of their Western excursions—to Breckenridge, Colorado—that the Baileys first came across Saskatoon. It was the early ‘90s, and Anthony remembers seeing a billboard go up in Greenville for a new restaurant named Saskatoon.
like so much of a different building than the other one. It is a beautiful place.” From that first time seeing the new location, Anthony knew that the Lodge would be a success. “I know Edmund at the time was thinking, ‘Gosh, it's gonna take a whole lot to do this’, but we told him, ‘You and Rene' have a good handle on this. You build it, and they will come to it.’ And that's exactly what's happened.”
“There’s room for all God’s creatures…next to the mashed potatoes.” Remembering their affinity for wild game, the adventure seeking duo decided to give it a try for a truly special occasion—their anniversary. “Lo and behold, the food was great,” Anthony says. From the outset, the staff was friendly—a nice change from the other restaurants where no one directly related to the customer. “The atmosphere was a lot like the west; it had that type ambiance to it. It was a neat little place to go to.” Over the years, the Baileys became a staple at Saskatoon, spending most every anniversary there, as well as numerous dinners and dates. In fact, they were two of the first customers to see the new Lodge location—on the night the old location closed. “We had gone down there on the last night they were there at the old building, and we didn't really know they were moving yet,” he remembers. Dropping in just to have a few appetizers, they saw everything packed and ready to move. It wasn’t long before Edmund invited them over to see the new Lodge space just down the street. “We went down there and we looked at it,” Anthony recalls. “That was the first time we really walked inside it and it was
Today, more than two decades from when Anthony and Teresa first visited Saskatoon, the Lodge is constantly packed with events and special parties, and a larger dining room than the old location could hold. But there’s a good chance that you’ll still see the Baileys, who still visit at least once a month. Randy (their favorite server) still waits on them, just as he has all these years, and Edmund and Renee still stop by their table to say hello. Teresa will probably order fish, and Anthony will get the kangaroo or antelope. Unless, of course, they’ve brought in newcomers—in which case they’ll encourage Randy to bring an appetizer sampler and not tell the guests what is on it. It’s the best way, he says, to get them to escape their expectations and try out the best wild game around with an open mind. “They eat every bite of it, every time,” he says, laughing. Outside of travel, the gym or the runway, there’s a chance you might find the Baileys at a concert, as they love to listen to live music. But more often than not, you’ll be able to find them at Saskatoon, at least once a month, while they relive their favorite adventures to the West right in their own backyard.
the West holds a special place in our hearts." ANTHONY
T H E S A S K ATO O N LO D G E M E N U
APPETIZERS Bacon Wrapped Scallops
Pan-seared, then oven-roasted with citrus garlic cream and rémoulade dipping sauces. 10
Wild Game Sausages
The chef ’s selection of three unique sausages; smoked, then seared on live hickory fire served with horseradish cream and Yukon golden-honey mustard sauces. 11
THE F OUNDER’S PROMISE —
WE BUILT SA SK ATOON LODGE ON THREE PROMISE S: UNIQUE EX PE RIENCE We believe you deserve an unparalleled experience. Our staff’s been with us for decades, and many of our guests have become more like family than visitors, so every detail matters.
SU PERIOR QUALITY
Stuffed with roasted chicken, black olives, tomatoes, Monterey Jack and cheddar cheeses. 8
Buffalo Flank Steak
Served over caramelized onions and house-made hickory barbeque sauce. 10
Yukon Chicken Tenders
Fresh chicken tenders taken from the breast, skewered, grilled, and served with Yukon golden-honey mustard, and hickory barbeque sauces. 8
Saskatoon Spicy Shrimp
Plump shrimp skewered, grilled and served with Cajun rémoulade sauce. 10
Spinach Bacon Dip
Creamy Swiss and Monterey Jack cheeses laced with spinach & crisp bacon. Taste the outdoors! 10
Served with your choice of Caesar, Balsamic Vinaigrette, Creamy Garlic Ranch, or Honey Mustard. 5
We serve only hand-selected meats, aged in house, hand-carved daily by our lodge chef and grilled over hickory fire, cooked to your preference and sealing in a burst of flavor inside every cut.
HOME GROW N We provide optimal freshness and taste in a superior culinary experience by supporting local farms, cultivating relationships with hardworking business owners and growers experienced in best practices of sustainability in working with the region’s unique soil and climate conditions. We also support local hand-crafted beer brewers and winemakers who put their heart and soul into their products. SO RELAX, ENJOY AND LET US TAKE YOU TO A FARAWAY MOUNTAIN LODGE… A PLACE PRESERVED IN TIME AND AN EXPERIENCE YOU’LL TREASURE FOR LIFE.
CAL L AHEAD SE ATING : 8 64 .2 97 .7 24 4
Try our exclusive collaboration with local brewery Thomas Creek! Brewed just for us by Thomas Creek, the Saskatoon Lodge Fireside Brown Ale has a deep leather hue with notes of roasted caramel and molasses. This beer has a perfect balance of hop bitterness that finishes with a piney citrus flavor and aroma.
After your meal, be sure to ask your server for a Dessert Menu!
T H E S A S K ATO O N LO D G E M E N U
ENTRÉES Your dinner includes fresh vegetables and your choice of our farmhouse-special potatoes (Our signature Northwest skin-on garlic mashed potatoes, jumbo baker or golden wedges).
L O D G E
S P E C I A L T I E S
Eight-ounce portion with grilled portabellas and our signature ginger demi-glace. 30
TA M E G A M E
B E E F
Cracked pepper, sea salt, hickory-grilled twelve-ounce cut, finished with parmesan peppercorn butter. A lodge specialty! 32
Rack of Lamb
Saskatoon’s Mixed Grill
Chef ’s choice! A selection of three wild game cuts with a wild mushroom cream. Ask your server for today’s selection. 28
FISH & SEAFOOD
F R E S H
S A L T
W A T E R
S T E A K S
Eight-ounce free range and field harvested from Texas, grilled over live hickory. Very lean and high in protein. 35 New Zealand French rack of lamb hickory grilled with house barbeque. 37
Our nine-ounce cut is hand-selected, aged, trimmed and grilled. A wonderful cut of beef! 34 Ten-ounce cut, seasoned with our special Northwest blend of herbs, then hickory grilled. 21 Traditional marbling, slow-roasted to a warm pink center then hickory seared with Cajun spices (only medium, medium well and well available). 28
C H I C K E N
Cedar Plank Salmon
Remington Roasted Duck
Pecan Crusted Salmon
Oven roasted on cedar aromatic slats, then finished with citrus chardonnay cream. 23 Lightly seasoned, then brushed with Dijon mustard and honey, crusted with Georgia pecans and oven roasted. 22
Herbed, oven-roasted half duck finished with a l’Orange. A truly unique flavor! 23 A Saskatoon favorite! Hickory grilled, herbed, double breast finished with a tarragon cream sauce and pecans. 16
Citrus Shrimp & Scallop Skewers
Hickory grilled and served with garlic cream and rémoulade sauces. 22
Sizzlin’ Rainbow Trout
Fresh from the cold, clear, Idaho waters and grilled for a light smoky flavor, served sizzlin’ in the pan with your choice of wild plum or lemon pepper seasonings and garnished with a large shrimp. 20
Fresh From The Stream
Ask your server for today’s selection. Market Price
D U C K
T E N D E R L O I N S
Pan-seared, oven-roasted medallions prepared with a mustard-herb bread crumb crust and a white wine Dijon cream sauce. A Lodge tradition! 19
Most of our meals can be made to be Paleo Friendly or Gluten Free, please ask your server for modifications.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
HAVE AN U P C O M I N G EVEN T ? Our new event center is now available for company get-togethers, family gatherings, and everything in between. Be sure to ask your server for more information. 17
681 Halton Road Greenville, SC 29607 (864) 297-7244
S A S K AT O O N R E S T A U R A N T. C O M