Welcome to the Fall issue of Lodge & Legend, our quarterly publication from Saskatoon Lodge. 7KH6DVNDWRRQ/RGJHVWRU\LVDERXW\RXDQGRXUFRPPXQLW\<RX OOĂ€QGIHDWXUHVDERXWRXU customers, employees and vendors who have made Saskatoon possible. Also, our magazine features success stories about hard working people who have improved their health and transformed their bodies through our Paleo Meals Program. In addition, every issue LQFOXGHVWLSVRQKRZWRJURZ\RXURZQYHJHWDEOHVDQGLGHDVRQUHFUHDWLQJDĂ€QHGLQLQJ experience in your own kitchen. We appreciate you, our loyal customers as without your continued support, we would never have made it these nearly 25 yearsâ€Ś And, thanks also to the good Lord. I always tell anyone who will listen that I know the Lord answers prayers as despite all of the many, many mistakes I have made. I mean, if there was a mistake to be made, Iâ€™ve made it. I am so blessed to still be here with the opportunity to serve you. :KHQZHĂ€UVWVWDUWHG6DVNDWRRQRXUJRDOZDVWRFUHDWHDSURĂ€WDEOHEXVLQHVVZKLOHRĹ˛HULQJ a unique dining experience like no other. $V,KDYHJRWWHQROGHU,VSHDNWRP\VWDĹ˛DERXWLPSDFWLQJOLYHVWKHOLYHVRIRXUFXVWRPHUV RXUVWDĹ˛RXUIDPLO\ÂŤHYHU\RQHZHFRPHLQFRQWDFWZLWKÂŤZHFRQVWDQWO\DVNWKHTXHVWLRQ â€œDid each and every customer we serve today, leave our doors, somehow a little better for it? â€œDid we give them what they were looking for or needed, be it a great meal, a break from a hectic day or a family celebration experience they will never forget?â€? We are blessed to have our new home for our restaurant, but you, our teammates, our family are our real blessingsâ€Śhow lucky we are to be still here, to have each other, to have the ability to work hard and have something to work hard for. Our cup runneth over. To be in the service of others with teammates I respect, I couldnâ€™t ask for more than that. Thank you for allowing us to serve you. See you at The Lodge,
Edmund, Renee & The Family at Saskatoon Copyright @2018 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.
FO R T H E FA L L
IN THIS ISSUE TWENTY
FROM THE GARDEN
Changing With the Seasons THE LEGEND OF THE LODGE
4 Pursuing a Different Path 6 8
BACK TO BASICS:
Rediscovering the Art of Wood Fired Grilling at Home PA RT N E R S P OT L I G H T
Paint the Spirit, Not the Feathers: World Renowned Greenville Artist Captures Saskatoon's Spirit
A PA L E O S U CC E S S STO RY
TURNING THE BIG THREE-OH WITH PALEO EMPLOYEE SPOTLIGHT
Home Cooked Comfort: The Influence of Tradition
T H E S A S K ATO O N LO D G E M E N U
A Father's Love, A Family's Legacy Our Appetizers & EntrÃ©es 1
GO WILD THIS HOLIDAY SEASON THIS HOLIDAY, YOUR ESCAPE IS WAITING. This holiday take a walk on the wild side and book your ofďŹ ce party with Saskatoon Lodge in Greenville South Carolina. We can cater to those looking for something new as well as those who prefer the classics. Call us today at 864.297.7244 to book your holiday parties!
6 8 1 H A LT O N R D . GREENVILLE,SC 29607 864.297.7244
FROM THE GARDEN
F R O M
T H E
G A R D E N
CHANGING WITH THE SEASONS When the days start getting longer, warmer, and the threat of the last frost passes, you awake from your winter hibernation, grab your tomatoes, peppers, cucumbers and basil from the garden center and embark on the annual tradition taken up for centuries by new and veteran gardeners alike. You know the drill: plant in the spring, harvest in the summer, clean up in the fall, and start over again next spring. Sound familiar? But did you know that in our climate we can actually grow year round? Yes, itâ€™s true! Depending on the GLĹ˛HUHQWYHJHWDEOHVJURZQ\RXFDQHQMR\VRPHWKLQJ your garden 365 days a year. Ever wonder why winter carrots and spinach, spring beets and strawberries, summer tomatoes and cucumbers, and fall radishes and lettuce taste the best? Before the advent of the supermarket and the low cost of shipping, we were IRUFHGWRHDWVHDVRQDOO\DQGORFDOO\HQMR\LQJDIUXLWRU YHJHWDEOHDWWKHSHDNRILWVĂ DYRU That is why it has been so much fun farming the gardens at Saskatoon (the Â˝ acre of onsite farm beds is one of the largest, if not the largest production capability for a Greenville restaurant). I get to work with the culinary team at Saskatoon to grow and harvest vegetables that are complementary to their DZDUGZLQQLQJPHDWVDQGĂ€VK7KH\LQWXUQDUH serving vegetables that our gardens can provide seasonally in our Upstate South Carolina environment. As a result of this collaboration, we are harvesting vegetables nearly every other day. In fact, often times, the vegetables Saskatoon customers are eating were picked that very day. In this way, Saskatoon can serve YHJHWDEOHVWKDWDUHLQVHDVRQDQGDWSHDNĂ DYRU Most vegetables can generally be categorized as either a â€œcool seasonâ€? or â€œwarm seasonâ€? crop, meaning that they either prefer temperatures in the 50-80 degree range or 75+ degrees. For instance: most root vegetables (carrots, turnips, radish, beets, etc), lettuces, leafy greens (kale, collards, chard, etc), potatoes, onions, leeks, peas, and lots of herbs prefer cooler temperatures between 50 and 70 degrees. Whereas the usual suspects of Summer: tomatoes, peppers, squash, melons, okra, beans, corn, basil and a handful of other herbs require warmer temperatures of 75+ degrees to thrive.
WHAT TO PLANT. WHEN. â€˘â€˘â€˘
The brutal summer heat and humidity of the Southeast can often be a challenge for growers who must battle the disease, bugs, and weeds. Although we have a fairly mild winter, the colder nights and limited sunlight can also bring challenges. When we had that very hard freeze for a week last December we lost many of the FURSVGHVSLWHRXUEHVWHĹ˛RUWVWRFRYHUDQGSURWHFWWKHP0U:RR took it pretty hard (Boy, is he going to be on a roller coaster ride with the unpredictability of growing his own vegetables!). Personally, my favorite growing seasons are the shoulder seasons of Spring and Fall. Either season provides a welcome relief to a gardener or farmer. For the coming months, here are some ideas on what to plant and what you will see on the tables at Saskatoon: F O R FA L L / W I N T E R H A RV E S T P L A N T F R O M A U G U S T- O C T O B E R :
â€˘ â€˘ â€˘ â€˘ â€˘ â€˘
Beets Broccoli Cabbages Carrots CauliďŹ‚ower Cilantro
â€˘ Dill â€˘ Garlic IN OCTOBER
â€˘ Green Onions â€˘ Radish â€˘ Lettuce
â€˘ Leafy Greens SUCH AS COLLARDS, CHARD, KALE, ETC.
â€˘ â€˘ â€˘ â€˘
Mint Parsley Radish Turnips
F O R W I N T E R / S P R I N G H A RV E S T PLANT FROM OCTOBER-DECEMBER:
â€˘ â€˘ â€˘ â€˘ â€˘ â€˘
Beets Broccoli Cabbages Carrots CauliďŹ‚ower Cilantro
â€˘ Dill â€˘ Leafy Greens SUCH AS COLLARDS, CHARD, KALE, ETC.
â€˘ Leeks â€˘ Lettuce â€˘ Mint
â€˘ Onions CERTAIN TYPES
â€˘ Parsley â€˘ Potatoes IF COVERED
â€˘ Radish â€˘ Turnips
Many of the cool season crops can be planted every few weeks from fall through spring for a consistent harvest. Over the winter the rate of growth slows down noticeably, so expect crops to take longer to reach maturity. Although this is a general outline that many farmers and gardeners use, there are always variables and circumstances that will impact the garden. But, come by and see me at the Lodge! I am in the gardens most mornings. Happy Growing! Chris Miller - That Garden Guy, LLC Chris is available to help you build your own residential garden so you can do farm to table at home! Contact him at: www.yeahthatgardenguy.com
When we left off last time, Edmund Wooâ€™s parents had opened New China restaurant in the late 50â€™s and had welcomed baby Edmund into their lives shortly afterwards.
Edmund furthered his education with a Financial Management business degree from Clemson University in 1980. Upon graduation, Edmund used his inheritance from his Dad, some $20,000 in mutual funds, to expand the IDPLO\EXVLQHVVE\RSHQLQJDIDVWIRRGRĹ˛HULQJRIWKHIDPLO\ restaurant, the New China Express at the Haywood Mall, a location that he maintained for about 5 years.
1HZ&KLQDZDVWKHĂ€UVWDQGIRUPDQ\\HDUVRQO\&KLQHVH restaurant in Greenville. In fact, it was the only Chinese restaurant anywhere between Charlotte and Atlanta. It was a very bustling and vibrant business throughout the 60â€™s, 70â€™s and 80â€™s, a place where all of the Whoâ€™s Who in Greenville went. Edmundâ€™s dad passed away in 1970, leaving Edmundâ€™s Mom (Mama Woo as she came to be known) to run the business. As Mama Woo did not speak English well, Edmund and his nephew, Gene, and nieces, Jeanny and Laurel, had to not only work in the business but also help run it. As he was learning how to operate a restaurant, Edmund was also attending Parker High School. In 1977, he graduated with a PHD, which, as you long-time Greenvillians know, stands for â€œParker High Degree.â€? During his senior year, Woo served as the Student Body President. â€œThose were the glory years. I had VRPDQ\JRRGWLPHVÂľKHUHFDOOVEHIRUHMRNLQJÂ´7KHSUREOHPLV now in my old age, I canâ€™t remember any of them!â€?
Pursuing a Different Path However, Edmund was still young and wasnâ€™t yet sure that he wanted to dedicate his life to the restaurant business. He hired a manager to run the Haywood Mall location and went back to school at the University of Georgia to get a Masterâ€™s in Business and Real Estate. Since he had the New China Express covered, he moved to Atlanta after graduation, working in commercial real estate.
THE LEGEND OF THE LODGE
While selling and leasing commercial real estate in Atlanta, KHH[SHULHQFHGPDQ\GLĹ˛HUHQWNLQGVRI&KLQHVHFXLVLQHÂłDQG GLĹ˛HUHQWNLQGVRI&KLQHVHUHVWDXUDQWV7KH&KLQHVHUHVWDXUDQWV in Atlanta were more upscale, with newer styles and better decor. They were similar to P.F. Chang's, but before P.F. Changâ€™s opened. When the lease came to an end for the New China Express, WDNLQJWKHVHLGHDVKHKDGOHDUQHG(GPXQGPRYHGWKHVWDĹ˛ and equipment to a retail location in a strip shopping center out on Haywood Road and opened Wooâ€™s: A Hong Kong CafĂŠ
Making a Life in Greenville :RRÂˇVWRRNRĹ˛DOPRVWLPPHGLDWHO\TXLFNO\EHFRPLQJRQH of the busiest Asian restaurants in the Upstate area. And so Edmund had a choice to make. Should he stay in Greenville to oversee Wooâ€™s, or should he return to his commercial real estate practice in Atlanta? Food service and the hospitality industry was in his blood. Edmund left real estate and expanded his restaurants.
5:30). He would cook until 10 am when he would take a shower (yes he had a shower installed at the restaurant) and come back on at 11 am and work until 4 pm after which he would go to one RIWKHRWKHUUHVWDXUDQWVWRĂ€QLVKRXWWKHQLJKWÂ´7DNLQJDVKRZHU at 10 am and replacing my glasses with my contacts, I could FRQYLQFHP\VHOIWKDW,KDGMXVWZRNHQXSDQGJRWWHQWKHUHÂľ said Edmund. Business was good, but the couple wanted to build DOLIHWRJHWKHUWKDWPDGHURRPIRUPRUHWKDQMXVWUXQQLQJDQG managing their restaurants. It was during this time that a new restaurant opened in *UHHQYLOOHÂłZLWKDQHZRSHUDWLQJSDUDGLJP7KH\ZHUHDGLQQHU KRXVHRQO\RSHQHGMXVWĂ€YHKRXUVDGD\7KH\DWWUDFWHGJRRG VHUYHUVEHFDXVHWKHVHUYHUVFRXOGPDNHEHWWHUWLSVRĹ˛RIDKLJKHU FKHFNDYHUDJHWKH\KDGQLFKHGWKHPVHOYHVLQWKHFDVXDOĂ€QH dining segment). Their customers werenâ€™t rushed like lunch customers who were in a rush because they only had 30
By the mid-90â€™s, Edmund had followed up with a Wooâ€™s: A Hong Kong Cafe in Anderson and the Plaza Diner on Augusta Road and was running both of these restaurants in addition to Wooâ€™s and the Greenville New China Restaurant. +HDQG5HQHHZKRZDVKLVĂ€DQFpDWWKHWLPHZHUHEXV\DQG happy, working literally 15+ hours a day to make their dreams of an independent multi-concept restaurant company come true.
Finding the Restaurant Communityâ€” The Vision for the Lodge is Born During this time, Edmund was invited to become a founding member of the Blue Plate Society, an exclusive association for independent restaurant owners in Greenville. By participating in this monthly â€œmastermind group,â€? area restaurateurs were able to discuss various business challenges and trade ideas with their peers. His experience with the Blue Plate Society taught Edmund lessons that would last a lifetime. From George Stathakis, he learned how LQGHSHQGHQWUHVWDXUDQWVFDQPDNHVLJQLĂ€FDQWFRQWULEXWLRQVWR the community. Frank Stathakis, Georgeâ€™s brother and the owner of Staxâ€™s Original, took the time to teach Edmund about the breakfast business. Wooâ€™s list of mentors also includes Greenville legends Stanley Koumoustiotis (Stax Omega), Charlie McMullen (Blockhouse), Vince Perone, Jr. (Vince Peroneâ€™s), and Peter and Angie Finazzo (Peter Davidâ€™s). In fact, Peter and Angie still PHQWRU(GPXQGWRGD\RĹ˛HULQJJXLGDQFHIRUWKH(YHQWV&HQWHU While everything was going well, Edmund and Renee were still spending 15 to 18 hours a day in the restaurant. For example, Edmundâ€™s day would start at the Diner where he would show up at 6:00 am to start cooking (a manager would put the grits on at
minutes to eat. Instead, the night time dinner customers were WKHUHWRHQMR\DOHLVXUHO\GLQQHU7KLVUHVWDXUDQWZDVSDUWRID new chain called Outback Steakhouse. â€œAll of us in the Blue Plate Society stared at this new restaurant with our mouths agape,â€? Edmund said. â€œWe thought: â€˜Will you look at that!â€™â€? Today, Outback is a huge chain driven by their stock prices, which led to them opening for lunch as well as dropping their prices. However, at the time, it was truly innovative. Edmund and Renee both thought that if their lifeâ€™s work was to be in the restaurant business, there could be something to this model. So, they set out to create a new restaurant based upon this new operating paradigm. %XWWKH\DOVRNQHZWKH\QHHGHGVRPHWKLQJGLĹ˛HUHQWDQGXQLTXH Before moving to the United States, Renee had spent months hiking the mountain ranges of Nepal. Additionally, Edmund and Renee had both been out west and up north, through Canada. They loved the rustic mountain lodge decor and feel they found in these travels and set out to create a unique suitable menu RĹ˛HULQJWKDWZRXOGPDWFK7KXVWKHELUWKRIWKH6DVNDWRRQ Lodge concept was bornâ€Ś
TO BE CONTINUED IN THE NEXT ISSUE
In the last few years, the trendiest restaurants opening in major markets such as Los Angeles, Miami, and New York City have been returning to the worldâ€™s oldest cooking method: Wood-fired grilling. 7KHUHÂˇVQRWKLQJLQKHUHQWO\QRYHODERXWJULOOLQJZLWKZRRGRSHQNLWFKHQVDQGZRRGĂ€UHGSL]]D places have been a staple for foodies for at least a decade now. However, when it comes to meats and vegetables, most restaurants (and backyard grills) have been using more uniform heat from QDWXUDOJDVSURSDQHDQGVWDPSHGFKDUFRDOEULTXHWWHVVLQFHWKHPLGĂ€IWLHV The renewed interest in wood as a culinary fuel has likely been sparked by a greater variety of UHOLDEOHJULOOLQJHTXLSPHQWQRZDYDLODEOHIRUUHVWDXUDQWDQGKRPHXVHDVZHOODVWKHXQLTXHĂ DYRU produced by grilling over wood. Well-cured hardwoods produce a high, dry heat of 1,000-degrees or more, which caramelizes meat proteins and plant sugars, while the wood smoke creates a distinctive, fragrant edge. In fact, wood smoke contains over a thousand compounds, producing FRPSOH[Ă DYRUVWKDWOLJKWXSWKHWDVWHEXGV%\WKHWLPHZRRGJHWVFRPSUHVVHGLQWRFKDUFRDO briquettes, 99-percent of those compounds have broken down. :KHQZHĂ€UVWRSHQHG6DVNDWRRQRYHUWZRGHFDGHVDJRZHVWULFWO\XVHGDQDOOZRRGĂ€UHV\VWHPÂŤ and while we got very good grilling with live wood, there were several challenges: First, with the wood, the hot spots on the grill would constantly be moving depending on where and when the individual wood pieces would burn out and have to be added to. Second, it added an extra chore WRWKHFRRNLQJSURFHVVZKLFKZDVPDLQWDLQLQJWKHĂ€UHZKLOHNHHSLQJXSZLWKWKHVXEVWDQWLDO volume of meat that we would cook every night. And, to complicate the situation even more, we ZHUHQRWRQO\FRRNLQJMXVWIRXUGLĹ˛HUHQWFXWVRIEHHI)LOHW7HQGHUORLQ5LEH\H1HZ<RUN6WULSDQG 6LUORLQ OLNHRWKHUVWHDNKRXVHVZHZHUHDOVRJULOOLQJ%XĹ˛DOR$QWHORSH(PX9HQLVRQ.DQJDURR Yak, Elk, Ostrich, Lamb and Quailâ€Śadd that to the process while maintaining an optimum wood Ă€UHÂŤ<LNHVÂľ$VDUHVXOWRIWKHVHFKDOOHQJHVWRGD\ZHXVHDK\EULGV\VWHPZKLFKLVDJDVĂ€UHG charbroiler supplemented by wood smoker boxesâ€Śit is a very expensive system (two to three times of the normal charbroiler) but is essential to grilling a very high volume of meats with WKDWHVVHQWLDODQGGHOLFLRXVDURPDRIDOLYHZRRGĂ€UHÂŤLWUHDOO\EULQJVRXWWKHEHVWLQWKHPHDW
BACK TO BASICS
WOOD FIRING TIPS So, how do you start wood-grilling to get those robust, ethereal smoke flavors at home? Here are Saskatoonâ€™s top tips: Always Use Hardwoods
Have Enough Wood on Hand
Almost any hardwood is great for using on your backyard grill, and each variety will produce its own IUDJUDQFHDQGĂ DYRU/RRNIRUVHDVRQHGRDNDVKDOGHU hickory, maple, pecan, walnut, mesquite, or fruitwoods such as apple and cherry. Evergreens, such as spruce, Ă€UDQGSLQHRURWKHUVRIWZRRGVPDNHSUHWW\ FDPSĂ€UHVEXWKDYHUHVLQWKDWFUHDWHVDGDUNVRRW\ smoke that will coat your grill and leave your food tasting like turpentine.
:RRGEXUQVIDVWHUWKDQFKDUFRDO6WDUW\RXUĂ€UHEXUQ LWGRZQWRHPEHUVDQGNHHSIHHGLQJWKHRULJLQDOĂ€UH so you can replenish the embers as you need to.
Use Small to Medium, Uniform Wood Pieces Whichever hardwood you choose, youâ€™ll want to start with pieces that are smaller than what you ZRXOGXVHIRUDFDPSĂ€UH7KHJRDOLVXQLIRUPORJV that will produce as even a heat as possible. Aim for wood pieces between 10 to 12 inches long and two WRIRXULQFKHVZLGHZKLFKVKRXOGHDVLO\Ă€WLQVLGH most standard grills.
Channel Your Inner Scout If youâ€™ve ever camped or been in Scouts, you know the ropes. Create a small teepee of twigs and kindling DQGWKHQDGGODUJHUSLHFHVRIZRRGDVWKHĂ€UHFDWFKHV Alternatively, stack the wood log-cabin style over your kindling, with plenty of space between the large pieces of wood.
Use a Single Type of Wood When you mix woods, itâ€™s harder to distinguish WKHĂ DYRUWKDWWKHZRRGLVEULQJLQJWR\RXUPHDO ([SHULPHQWZLWKGLĹ˛HUHQWW\SHVRIZRRGWRGHWHUPLQH ZKLFK\RXOLNHEHVWZLWKGLĹ˛HUHQWFXWVRIPHDWRU vegetables. Then, once you get the hang of it and know what your favorite types of woods are, you FDQWKHQH[SHULPHQWZLWKGLĹ˛HUHQWFRPELQDWLRQV
Get a Chimney Starter 2QHRIWKHEHVWZD\VWREHJLQDZRRGĂ€UHLVLQ a chimney starter. Fill the starter with chunks RIZRRGWKHNLQG\RXĂ€QGLQWKHEDUEHFXHDLVOH DW:DOPDUWRU+RPH'HSRWÂłRUHYHQ\RXUORFDO grocery store) and light as you would normally light charcoal. Or, if you donâ€™t have the time (and ZKRGRHV XVHĂ€UHVWDUWHUEORFNVWKHUHDUHHYHQ ones made from recycled materials these daysâ€Ś).
Give Yourself Enough Time 2QHRIWKHPDLQGUDZVRIZRRGĂ€UHGJULOOLQJLV WKHWLPHVSHQWZDWFKLQJWKHĂ DPHVKDYLQJD couple drinks, and chatting with friends and family. So donâ€™t rush it. Make sure you allow at least 45 PLQXWHVIRUWKHĂ€UHWRPDWXUHDQGEXUQGRZQWR embers so you achieve an even heat. Rake your embers under the grate with a long-handled grill hoe and youâ€™re ready to get grilling. Never grill RYHUEXUVWLQJĂ DPHVXQOHVVWKHUHFLSHFDOOVIRUWKLV VSHFLĂ€FDOO\(PEHUVDUHWKHJRDO
Be Safe 2SHQĂ€UHVDUHWULFNLHUWKDQJDVSURSDQHRUFKDUFRDO .HHS\RXUZRRGJULOODZD\IURPDQ\WKLQJĂ DPPDEOH note the direction of the wind, and be sure to have a KRVHRUĂ€UHH[WLQJXLVKHUQHDUE\MXVWLQFDVH
*ULOOLQJTXDOLW\FXWVRIPHDWGLUHFWO\RYHUZRRGLVGLĹ˛HUHQWWKDQVPRNLQJRUSLW barbecue, which typically rely on lower quality meat cooked over low, indirect heat for a long time. Both produce tasty results, but wood grilling tends to be PRUHGLĹąFXOWDQGPXFKHDVLHUWRPHVVXS:LWKDOLWWOHSDWLHQFHDQGDORWRI SUDFWLFH\RXFDQEHFRPHDZRRGJULOOLQJPDVWHUDQGEHJLQWRHQMR\WKHVPRN\ VZHHWHDUWK\Ă DYRUVRIDZRRGJULOOHGULEH\HRUĂ€OHW
WORLD-RENOWNED GREENVILLE ARTIST CAPTURES SASKATOON'S SPIRIT %\DJHKHFRXOGORRNDWDQREMHFWDQGGRDQLQWHUSUHWDWLRQ of it. And while he was dyslexic and struggled with traditional academics, art gave him another way to communicate with people on a different level.
Ric Standridge wanted to be an artist from the moment he could say the word pen.
Ricâ€™s love of the arts followed him through his childhood and as he pursued higher education. Â´,ZDVWKHĂ€UVWRQHLQP\IDPLO\WRJRWRFROOHJH,WÂˇVGLĹąFXOW to declare that youâ€™re going to be an artist. It seems so audacious somehow,â€? Ric said. â€œBut I received some amazing advice from my Uncle Bass as I was getting ready to go to school.â€? He said: â€œWell, son. I donâ€™t know much about education, but I do know this. Donâ€™t waste your time being good at what you donâ€™t want to do.â€™
Ric Standridge, a native of Greenville, SC, has left his mark in the state as founding director of the South Carolina Children's Theatre and as recruiting director for the South Carolina Governor's School for the Arts and Humanities. He is also an internationally acclaimed painter who maintains an active studio at Hampton Station. You can learn more about Ric and see his work at ricstandridge.com.
PA RT N E R S P OT L I G H T
PAINT THE SPIRIT, NOT THE FEATHERS. Ric said, â€œI think many times, because of our egos or social pressures, we get locked into doing those things that we donâ€™t want to do for 20 years or more. Weâ€™re good at it, but it was never part of our personal mission statement.â€? After graduating from college, Ric left Greenville for New <RUN&LW\ZKHUHKHSHUIRUPHGLQ2Ĺ˛%URDGZD\SOD\VDQG did portraiture. He headed back to the southeast when his mom became sick and continued to take on work in the arts, founding and contributing to several prestigious arts education institutions in Greenville. He co-founded a Saturday Storefront Theater in Haywood Mall along with Greg Morrel. They took an old hair salon and turned it into a theater where parents could leave their kids and go shopping. He worked for Cryovac as a graphic DUWLVWGHVLJQLQJSDFNDJHODEHOVÂłDQGTXLWWRJRVWDUWD dinner theater in Asheville. In Asheville, Ric became interested in set designing and set painting, rediscovering his love of painting. For the next two decades he directed at the Carolina Childrenâ€™s Theater, and the Governorâ€™s School for the Arts while raising two kids. During his tenure with these organizations, Ric continued to paint and make art on the side, eventually coming to a place where he could no longer deny his calling. He rented a studio and started making art in a way that combined his passion for painting and his love of performance. He did shows where he painted to music for a live audience. He did a Beatles show in 2006 for about 250 people, and he came out of the 2 hour show with 32 canvasses, all related to Beatles songs. He has also done an opera show and a show called The Liberty Rock Show, where he paints through the history of rock-and-roll music.
Ric says, â€œThose shows were a catalyst for me to create my style of artwork, paint how it made me feel. I presented that visceral emotional conduit to an audience, who then remember how they felt as the music was playing when they look at the painting. Thatâ€™s what synesthesia does; it extends the sensory value.â€? He became drawn to expressionism early. He was in a class, drawing a bird and trying really hard to make it perfect when his teacher leaned over and said: â€œPaint the spirit, not the feathers.â€? 7KDWZDVWKHĂ€UVWWLPHKHKDGWKHSHUPLVVLRQWRLQWHUSUHW rather than recreate an image, and it changed everything. He says, â€œI think most people are waiting for permission to do the things that weâ€™re going to do in life anyway. I was lucky that people came along and gave me that permission. ,I\RXÂˇUHOXFN\HQRXJKWRKDYHSDUHQWVRUIULHQGVRUWRĂ€QG a partner or spouse, who does that for you, youâ€™re in a great SODFHÂłEXWVRPHWLPHV\RXKDYHWRJRIRULWDQ\ZD\Âľ This same commitment to capture the spirit came into play when Ric began his collaboration with Edmund Woo and the new Saskatoon Lodge. When he heard Edmundâ€™s LQLWLDOYLVLRQRIWKHPXUDOZDVWRKDYHGLĹ˛HUHQWVFHQLF theater backdrops depicting a scenic mountain landscape at GLĹ˛HUHQWWLPHVGXULQJWKHGD\KHNQHZWKLVZDVWKHW\SHRI challenge he was looking for. â€œWhen we met, I could sense Edmundâ€™s nervousness. +HÂˇVEHDULQJDORWRIWKHSHUVRQDODQGĂ€QDQFLDOUHVSRQVLELOLW\ heâ€™s responsible for peopleâ€™s livelihoods and his own familyâ€™s livelihood,â€? said Ric. â€œA lot of people can paint a pretty SLFWXUHÂłLWÂˇVKDUGHUWRHQFDSVXODWHWKHVSLULWDQGWKHHQHUJ\ RIDSODFH:HZDQWHGVRPHWKLQJDVOHJHQGDU\DVWKHMRXUQH\ that brought Saskatoon to this point.
There are 27 creatures hidden throughout the mural, and two of those are butterflies that represent Edmundâ€™s daughters. If you get close and squint at a certain tree, youâ€™ll also see a carved heart with Edmund and Renaeâ€™s initials and wedding date. R I C S TA N D R I D G E
Edmundâ€™s original idea for the mural came about because both of his daughters are so involved in the local community WKHDWUHVFHQH(GPXQGQRWHVÂ´0\Ă€UVWWDNHRQWKHPXUDOLGHD was to was to have four murals of the same mountain scene, EXWIURPGLĹ˛HUHQWWLPHVGXULQJWKHGD\GHSLFWLQJGD\OLJKW sunset, twilight and moonlight. These murals would be tied to an atomic clock and would change, matching the light RQWKHPXUDOVZLWKWKHOLJKWRXWVLGHWKHEXLOGLQJÂŤMXVWOLNH a theatre set. Then, we would change out the murals out with each seasonâ€Śadding up to 16 murals (four per season). :KHQ,Ă€JXUHGRXWKRZPXFKWKHVHPXUDOVDQGWKH apparatus that would raise and lower the murals would cost QRWWRPHQWLRQWKHDFWXDOGLĹąFXOW\RISK\VLFDOO\FKDQJLQJ the murals at such heights), well, there went that idea.â€? 7KHQ(GPXQGH[SORUHGWKHLGHDRISURMHFWLQJYLGHRXS RQWKHZDOOXVLQJIRRWDJHRIURDPLQJEXĹ˛DORDQGHONWKDW ZRXOGEHĂ€OPHGRXWZHVWXVLQJWLPHODSVHGYLGHRÂŤKH even contacted videographers on the expense of going to Colorado but he ditched that idea thinking it would be too much like a movie and distracting to the dining experience. $URXQGWKDWWLPH(GPXQGPHWORFDODUWLVW-HĹ˛5HQRZ (http://thepaintedhouse.com/The_Painted_House/Welcome.html); -HĹ˛LQWURGXFHG(GPXQGWRWKHZRUNVRI$OEHUW%LHUVWDGWDQ 18th century German artist known for his chronicling of American landscape as America moved out west.
(GPXQGZDVGHHSO\DĹ˛HFWHGE\WKHJUDQGHXURI%LHUVWDGWÂˇV works and the feeling of adventure and exploration they evokedâ€Śhe commissioned Ric to create an original ZRUNWKDWZRXOGFDSWXUHWKHĂ DYRURI%LHUVWDGWDQGÂ´ZRXOG WUDQVSRUWRXUJXHVWVWRQRWMXVWDGLĹ˛HUHQWSODFHEXWDOVRD GLĹ˛HUHQWWLPHORQJORQJDJRÂŤÂľ Then, Edmund found someone who used to work for 'LVQH\WRÂ´OLJKWÂľWKHPXUDOGHYHORSLQJIRXUGLĹ˛HUHQW lighting schemes: daylight, sunset, twilight and moonlightâ€Ś every 15 minutes, the lighting changes subtly (more about this in a future issue). Greenville doesnâ€™t need another restaurant. It needs a place with soul and spirit. Ricâ€™s work became about that spiritual meaning; trying to extend something of the Woo family into the building. He even included a special Easter Egg in the PXUDOMXVWIRUWKH:RRIDPLO\DQGWKH6DVNDWRRQIDPLO\ â€œThere are 27 creatures hidden throughout the mural, DQGWZRRIWKRVHDUHEXWWHUĂ LHVWKDWUHSUHVHQW(GPXQGÂˇV daughters. If you get close and squint at a certain tree, youâ€™ll also see a carved heart with Edmund and Renaeâ€™s initials and wedding date.â€? Overall, Ric feels honored and grateful that heâ€™s been able to live out his calling in a place that he loves to call homeâ€Ś
In early 2016, Laura Todd realized that she wanted to get healthier and increase KHUHQHUJ\³WKDWVKHZDQWHGWRORRNDQGIHHOEHWWHUVRWKDWVKHFRXOGNHHSXSZLWK her busy lifestyle. She began with a New Year’s Resolution to get to the gym and exercise more frequently but didn’t change her diet. While exercising made her feel better, none of her clothes were getting any looser. “I was 28 at the time, so I think my thirtieth birthday was looming large in my mind,” said Laura. “I had noticed the pounds start to creep on in the second half of my twenties, but I wasn’t sure what to do about it. I wanted to get back in shape before I turned 30.” In March, after three months of exercising without seeing the results she was hoping for, Laura’s chiropractor introduced her to the Paleo Program at Saskatoon. And the rest is history. “I have Celiac Disease, so I’m restricted in what I can eat to begin with,” Laura said. “But what I realized when I started eating Paleo was that, even though I was staying
Laura Todd leads a busy life as an engineer at the Oconee Nuclear Station in Seneca, SC. A little over two years ago, she decided to try something new for her health and joined Saskatoon’s 5-week Paleo Program. She’s dropped 55 pounds since then and has gotten into the best shape of her life. She’s following the Paleo lifestyle ever since.
A PA L E O S U CC E S S STO RY
away from gluten, that didnâ€™t mean I was eating healthy. I donâ€™t cook at all; when I was diagnosed I made the mistake of eating a lot of gluten-free substitute items, like rice pasta, and a lot of processed, pre-packaged convenience foods. Thatâ€™s why ,ÂˇGVORZO\SXWRQZHLJKWDQGZK\WKHH[HUFLVHZDVKDYLQJDOPRVWQRHĹ˛HFW,ZDV HDWLQJDEXQFKRIMXQNWKDWZDVQÂˇWJRRGIRUPHÂľ Laura made an appointment and met with Edmund and Renee to discuss her personal goals and dietary needs before she signed up for the program. While there are other Paleo or premade meal services in the area, Laura says that the highquality ingredients and the personal attention drew her to Saskatoonâ€™s program. â€œEdmund and Renee were very good to me. We started with the standard plan and went from there. They sat down with me for about 45 minutes and talked RYHUP\REMHFWLYHVFRQFHUQVDQGKRSHVIRUWKHSURJUDPÂľ/DXUDVDLGÂ´7KHQWKH\ customized a plan that worked for me. They really care that youâ€™re meeting your goals and getting what you want to get out of the program.â€? %HFDXVH/DXUDGLGQRWZDQWWRHDW%UHDNIDVW(GPXQGFXVWRPL]HGDĂ€YHZHHN program that included Intermittent Fasting protocol with Branched Chained Amino Acids for Breakfast followed up by 7 lunches, 6 dinners, snacks, desserts and supplements. â€œI have never been a big breakfast person,â€? said Laura. â€œIn fact, the thought of eating breakfast makes me a little sick to my stomach. But nearly every diet Iâ€™ve ever seen insists you have to eat breakfast to lose weight and be healthy. (GPXQGDQG5HQHHKDGDQDOWHUQDWLYHWKDWZRUNVIRUPHĂ€OOVPHXSDQGJHWVP\ metabolism going without making me feel sick in the morning. Thatâ€™s the kind of personalization Iâ€™m talking about.â€? /DXUDÂˇVLQLWLDOJRDOIRUWKHĂ€YHZHHNSURJUDPZKLFKVKHVWDUWHGLQFRQMXQFWLRQ with a total body transformation exercise plan, was to lose a couple pounds so sheâ€™d be more comfortable at an upcoming wedding. â€œI happened to start about a month before I was supposed to be a bridesmaid at P\EHVWIULHQGÂˇVZHGGLQJÂľ/DXUDVDLGÂ´7HFKQLFDOO\P\EULGHVPDLGÂˇVGUHVVĂ€WÂł but breathing was a challenge. So I thought, Iâ€™ll give this a try for a month and see ZKDWKDSSHQV7RP\VXUSULVHE\WKHZHGGLQJGD\WKHGUHVVĂ€WSHUIHFWO\Âľ According to Laura, the convenience of the program and the ability to eat healthy without having to think about it are the factors that have contributed the most to her success. She says sheâ€™s incredibly impressed with the results and with how good VKHIHHOVÂłEHFDXVHVKHGRHVQÂˇWMXVWZDQWWRORRNVNLQQ\VKHZDQWVWRWDNHJRRGFDUHRIKHUVHOIWRR â€œEdmund and Renee want everyone to eat well and feel great. I come all the way down from Seneca once a week to get my meals, so you know I love this program,â€? Laura said. â€œWhen I think about it, though, even with the drive Iâ€™m saving so much time every week because I never have to cook or spend any time shopping or cleaning up after I make a meal. Iâ€™m also getting restaurant-quality food without paying restaurant prices. For someone like me, itâ€™s an incredible value.â€? Encouraged by her initial success, Laura continued on the Paleo Program with the ultimate goal of losing 30 pounds. She has currently lost 55 pounds and is continuing to get lean. Â´,ZDVQHYHULQWHUHVWHGLQDTXLFNĂ€[RUDIDGGLHWWKDW,ZRXOGQÂˇWEHDEOHWRPDLQWDLQ,GLGQÂˇWZDQWWRORVHZHLJKWTXLFNO\IHHO miserable, and then put it all back on again,â€? said Laura. â€œWith the Paleo Program, Iâ€™ve lost a steady 1.5 to 2.5 pounds a week. Iâ€™ve lost the weight I wanted to lose, and Iâ€™ve felt great the whole time. In fact, I recently tried on that same bridesmaid dress for comparison, and itâ€™s now 3 or 4 sizes too big!â€?
To learn more about the Saskatoon Lodge Paleo Plan, visit saskatoonrestaurant.com/low-carb-paleo.
HOME COOKED COMFORT T H E
I N F L U E N C E
T R A D I T I O N S
Randy Leaks learned the value of a hot, home-cooked meal shared with the people you love during his childhood. Every Sunday after church, his grandmother cooked a midday meal for all twelve of her children and for their childrenâ€” making sure there was enough for everyone to eat again that evening and plenty of leftovers to take home. He still remembers these meals as the best of his life. â€œLooking back, I donâ€™t know how she did it, how she took care of us all,â€? Randy said. â€œShe must have started cooking on Friday; it must have EHHQDKXJHHĹ˛RUWIRUKHU,GLGQÂˇWUHDOL]HLWDW the time, but I can see it now.â€? Randyâ€™s understanding of the importance of family, and showing love and building community through sharing a meal, is part of what drew him to Saskatoon, where heâ€™s been working for nearly 20 years. While his grandmother and his parents are gone now, he thinks of his coworkers, his customers, and the Woos as his surrogate family. â€œI love getting the chance to introduce customers WRVRPHWKLQJQHZVRPHWKLQJGLĹ˛HUHQWWKDWWKH\ FDQÂˇWĂ€QGDQ\ZKHUHHOVHÂľ5DQG\VDLGÂ´7KHFKHI will always let a customer try a piece of ostrich, kangaroo, or elk before they buy the entire meal. It makes me happy to share in their experience.â€? In addition to helping his customers decide on WKHSHUIHFWPHDORXW5DQG\HQMR\VVSHQGLQJWLPH with his coworkers after work hours, singing karaoke, sharing a couple drinks, and talking. He says that working keeps him young. Randy grew up in Greenville and has seen a lot of changes in his hometown and throughout the south, bringing a rich depth of experience to everything he does. He lived through VHJUHJDWLRQÂłKLVVFKRROEHFRPHLQWHJUDWHGZKHQ he was in 5th grade. He studied photography, DQLPDWLRQDQGĂ€OPDWWKH$UW,QVWLWXWHRI&KLFDJR
before coming back home to escape the cold and continue his education at the University of South Carolina. In his mid-twenties, he founded Dazzlers, a nightclub in Greenville, which he ran for 10 years. Â´,ZDVYHU\\RXQJZDQWLQJWREULQJWKDWSULYDWHMD]]FOXEDWPRVSKHUHWRP\ hometown,â€? said Randy. â€œWe featured a lot of amazing black artists, we had great food, live entertainment, even a production company. We cut records in the building QH[WGRRUWRWKHFOXEDQG,GURSSHGRĹ˛VWDFNVRIUHFRUGVLQ9HJDVDQG&DOLIRUQLDHYHU\ time I traveled there, trying to help my friends get some play time.â€?
I should feel older than I do by now, but you can't help feeling young when you work in a place that keeps changing and challenging you.
Many of these musicians are still playing today, and Randy keeps up with them, going to their gigs whenever he has the chance. He also travels as much as possible, and Las Vegas is his favorite getaway destination. For the most part, WKRXJKKHHQMR\VKDQJLQJRXWZLWKKLVIULHQGVDQGFRZRUNHUVOLVWHQLQJWRJRRG music, drinking good scotch, and relaxing with a well-cooked meal. â€œIâ€™ve seen all the big shows in Vegas. Diana Ross, Nancy Wilson, Don Rickles. I think maybe, if I was twenty years younger, Iâ€™d head out to Vegas to work and live,â€? Randy said. â€œBut my family and my home is here, and Iâ€™m having a great time. I should feel older than I do by now, but you canâ€™t help feeling young when you work in a place that keeps changing and challenging you.â€?
If youâ€™ve ridden or walked the Swamp Rabbit trail youâ€™ve probably seen the recently-completed Cancer Survivors Park, a 6.8-acre site that occupies the space below the Chamber of Commerce building, stretching from the edge of Falls Park at Church Street to the edge of Cleveland Park at the Cleveland Street Bridge. The park transformed an inaccessible and overgrown piece of the trail into a unique blend of gathering spaces and natural walkways, including a central pavilion, specialty gardens, and sculptural and educational elements. To most people, the park is simply a welcome development in ever-expanding downtown Greenville that eliminates an eyesore and extends and connects our most popular trailway. But to Tom Bates and his family, the Cancer Survivors Park UHSUHVHQWVWKHFXOPLQDWLRQRIDĂ€YH\HDUMRXUQH\
LIFE TAKES AN UNEXPECTED TURN â€œIn 2013, my oldest daughter, Lindsey Bates Motley, was diagnosed with advanced colon cancer when a tumor was discovered during a routine colonoscopy,â€? said Tom. Â´6KHZDVMXVWDWWKHWLPHDQGZHHNVSUHJQDQWZLWK her first child.â€? Tom, his wife Ashley, and their younger daughter, Bladen rallied around Lindsey and her husband, Jay, during this time. The Bates family also decided to face down the GLDJQRVLVDQGLQYLWHWKHFRPPXQLW\LQWRWKHMRXUQH\ Â´7KHĂ€UVWUHDFWLRQWRWKLVNLQGRIHYHQWLVQDWXUDOO\VKRFN VDGQHVVDQGIHDUÂłEXWDOPRVWLPPHGLDWHO\/LQGVH\ wanted to share her story and encourage and advocate for people who were facing a similar diagnosis,â€? Tom said. /LQGVH\VWDUWHGDMRXUQDODW&DULQJ%ULGJHZKLFKZDV initially intended to keep friends and family connected and informed about her progress. However, the entries soon turned into much more: her story was read more than half a million times during her three-year battle with the disease. Katie Couric also tweeted her support during a viral social media campaign to light luminaries and pray
for Lindsey, and her family received messages of support and understanding from all over the world. â€œFeeling supported and cared for during a time like this can be an amazing and powerful thing,â€? said Tom. â€œBut itâ€™s even more amazing and powerful to know that youâ€™re having an impact and helping people, even in the midst of personal tragedy. Itâ€™s a two-way connection.â€?
FINDING PURPOSE IN THE PAIN That impulse to help and serve others has been central to the Bates family mission for a long time. Since 1982, Tom has been involved with the Downtown Sertoma Club of *UHHQYLOOHDQRQSURĂ€WRUJDQL]DWLRQWKDWSURYLGHVHGXFDWLRQ and other opportunities to underprivileged and hearing or speech-impaired children. Â´2XUFKDSWHURIWKH6HUWRPDFOXEKDVPDGHDĂ€QDQFLDO commitment to send 20 children each summer to Camp Sertoma on Lake Hartwell in Clemson,â€? said Tom. â€œThe HQWLUHFOXESLWFKHVLQWRWKURZDELJVHQGRĹ˛EDUEHFXHIRU these kids before they go as well as to get them the items theyâ€™ll need for camp. Itâ€™s rewarding because you watch the kids transform. At the beginning, theyâ€™re shy and reluctant; many donâ€™t want to go. When we pick them up WREULQJWKHPKRPHWKH\ÂˇYHEHFRPHPRUHFRQĂ€GHQWDQG they donâ€™t want to leave. That kind of experience would soften anyoneâ€™s heart. Lindsey and Bladen have gotten to go and be a part of the program as counselors, and we feel incredibly grateful for that.â€? Lindsey was able to give birth to her baby girl, Lilla, without any complications, but she lost her battle with Cancer in February of 2016. Before she passed away, however, she was able to see her story reach more people in the community.
Tom Bates and his family have lived and worked in Greenville for the past 41 yearsâ€” and have been close personal friends and customers of the Woo family that entire time. In addition to his work as a partner at Herlong, Bates, Burnett Insurance agency, Tom has been an active community member, serving as State Chairman of IIABSC (www.iiabsc.com) and as President of the Cancer Survivor Park Alliance Association. You can learn more about Tom and the causes he and his family members support at www.caringbridge.org/visit/lindseymotley, www.cancersurvivorspark.org, and www.sertoma.org.
TOM BATES STANDING IN FRONT OF the CANCER SURVIVORS PARK SCULPTURE IN GREENVILLE , SOUTH CAROLINA
â€œMy friend Diane Gluck started the Cancer Survivors Park with her daughter and had already put in thousands of hours of work when I got involved,â€? said Tom. â€œI started helping raise funds for the $1.5 million Boardwalk, which had naming rights.â€? $IWHUDFRXSOH\HDUVRIIXQGUDLVLQJ7RPÂˇVHĹ˛RUWVWRRNDQ even more personal turn. â€œIt was in November of 2015, and we werenâ€™t getting good news about Lindsey. I walked the Boardwalk with my friend Kay Roper to this area called the Leap of Faith to pray and cry together,â€? said Tom. â€œI asked her how much it would be to name the Leap of Faith. I wanted it for Lindsey.â€? Naming rights for the Leap of Faith cost $250,000, and the park alliance gave Tom three years to raise the funds and name the place after Lindsey. He did it in three months. â€œI was a daddy on a mission. You meet a lot of people after 41 years in the insurance business, and our community and friends were there for us, including Edmund, his family, and Saskatoon. We kicked off the fundraising for the Leap of Faith that month, and I was able to name it for Lindsey before she passed away.â€?
TELLING A TWO-WAY STORY ,WÂˇVQRZEHHQMXVWRYHUWZR\HDUVVLQFHWKH%DWHVIDPLO\ lost Lindsey. Her daughter, Lilla, is a healthy toddler who EULQJVMR\WRHYHU\RQHZKRPHHWVKHUDQGKHUVLVWHU Bladen, is a rising senior and President of the student body at Wade Hampton High School. â€œLindseyâ€™s story continues to live on. Bladen recently got an early colonoscopy at the urging of Lindseyâ€™s medical team, and she shared her story and advocated for early screening through the Greenville Journal and a social media video. When a close family member has Cancer, they want siblings
to get screened at least ten years before the initial diagnosis. It was nerve-wracking for us and Bladen, but she did it in honor of Lindsey.â€? Perhaps Tomâ€™s favorite part of the Leap of Faith is the Two-Way Bench, which is meant to remind visitors of that two-way connection you have with other survivors. â€œIn February, we went to visit the park, and the Leap of Faith, on the day Lindsey died. As I was leaving, I passed a young lady about Lindseyâ€™s age, and I got to have a dad moment. She mentioned that the Leap of Faith was her favorite reading spot, so I asked her what she knew about it. I got to tell her a little bit about our story and the symbolism of the bench she sat on to read. She told me that VKHYLVLWVWKDWVSRWDOOWKHWLPHÂłWKDWVKHÂˇGEHHQEDWWOLQJ DQRUH[LDIRU\HDUVDQGZDVMXVWFRPLQJIURPDGLVDSSRLQWLQJ PHHWLQJZLWKKHUWKHUDSLVWKRSLQJWRĂ€QGVRPHFRPIRUW I left there not sure if that moment was meant for her or for me. Thatâ€™s when I know Iâ€™ve had a God moment, when I have that two-way feeling.â€?
CREATING A PLACE FOR HOPE AND HEALING Ultimately, Tom and his family believe that ongoing advocacy and memorial parks are not merely about survivorship. Theyâ€™re about celebration in the true sense of WKHZRUGDQGWKLVLVDPLQGVHWWKDWKHKRSHVZLOOLQĂ XHQFH people who visit the park or pass through while on the Swamp Rabbit Trail. â€œOver 500,000 people use the Swamp Rabbit Trail, and every one of those people has some connection to Cancer, either in their own lives or the life of a loved one. When that diagnosis comes in, it really is a leap of faith. The entire family gets Cancer, and they need support and guidance,â€? said Tom. â€œThatâ€™s what this park is about. No matter where they are on WKHLUMRXUQH\WKLVSDUNFDQEHDSODFHRIKRSHUHPHPEUDQFH and healing. For those who have survived the disease and for those who have been left behind.â€?
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 rĂŠmoulade dipping sauces. 9
Wild Game Sausages
The chef â€™s selection of three unique sausages; VPRNHGWKHQVHDUHGRQOLYHKLFNRU\Ă€UHVHUYHG with horseradish cream and Yukon golden-honey mustard sauces. 10
THE F O UNDERâ€™S P ROMISE Âł
WE BUILT SA SK ATOON LODGE ON THREE PROMISE S: UNIQUE E XPERIE NCE We believe you deserve an unparalleled experience. Our staffâ€™s been with us for decades, and many of our guests have become more like family than visitors, so every detail matters.
Portabella Mushroom 6WXĹ˛HGZLWKURDVWHGFKLFNHQEODFNROLYHVWRPDWRHV Monterey Jack and cheddar cheeses. 7
Buffalo Flank Steak
Served over caramelized onions and house-made hickory barbeque sauce. 9
Yukon Chicken Tenders
Fresh chicken tenders taken from the breast, skewered, grilled, and served with Yukon golden-honey mustard, and hickory barbeque sauces. 7
Saskatoon Spicy Shrimp 3OXPSVKULPSVNHZHUHGJULOOHGDQGVHUYHGZLWK&DMXQ rĂŠmoulade sauce. 9
Spinach Bacon Dip
Creamy Swiss and Monterey Jack cheeses laced with spinach & crisp bacon. Taste the outdoors! 9
House Salad SU PERIOR QUALITY
Served with your choice of Caesar, Balsamic Vinaigrette, Creamy Garlic Ranch, or Honey Mustard. 4
We serve only hand-selected meats, aged in house, hand-carved daily by our lodge chef and grilled over hickory ďŹ re, cooked to your preference and sealing in a burst of ďŹ‚avor 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 regionâ€™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 LODGEâ€Ś
Try our exclusive collaboration with local brewery Thomas Creek! %UHZHGMXVWIRUXVE\7KRPDV&UHHNWKH Saskatoon Lodge Fireside Brown Ale has a deep leather hue with notes of roasted caramel and molasses. This beer has a perfect EDODQFHRIKRSELWWHUQHVVWKDWĂ€QLVKHVZLWK DSLQH\FLWUXVĂ DYRUDQGDURPD
A PLACE PRESERVED IN TIME AND AN EXPERIENCE YOUâ€™LL TREASURE FOR LIFE.
C AL L AH EAD SEAT I N G
T H E S A S K ATO O N LO D G E M E N U
ENTRĂ‰ES 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).
WILD GAME L O D G E
TA M E G A M 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
Antelope (LJKWRXQFHIUHHUDQJHDQGĂ€HOGKDUYHVWHGIURP Texas, grilled over live hickory. Very lean and high in protein. 35
Buffalo Flank Steak
Hickory grilled with caramelized onions and house-made KLFNRU\EDUEHTXH7HQGHUDQGĂ DYRUIXO
B E E F
FISH & SEAFOOD F R E S H
S A L T
W A T E R
Cedar Plank Salmon 2YHQURDVWHGRQFHGDUDURPDWLFVODWVWKHQĂ€QLVKHG with citrus chardonnay cream. 20
Cracked pepper, sea salt, hickory-grilled twelve-ounce cut, Ă€QLVKHGZLWKSDUPHVDQSHSSHUFRUQEXWWHU A lodge specialty! 32
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
THE BIRDS C H I C K E N
D U C K
Remington Roasted Duck +HUEHGRYHQURDVWHGKDOIGXFNĂ€QLVKHGZLWK DOÂˇ2UDQJH$WUXO\XQLTXHĂ DYRU
A Saskatoon favorite! Hickory grilled, herbed, GRXEOHEUHDVWĂ€QLVKHGZLWKDWDUUDJRQFUHDP sauce and pecans. 16
Pecan Crusted Salmon /LJKWO\VHDVRQHGWKHQEUXVKHGZLWK'LMRQPXVWDUG and honey, crusted with Georgia pecans and oven roasted. 20
S T E A K S
Saskatoonâ€™s Mixed Grill
Chef â€™s choice! A selection of three wild game cuts with a wild mushroom cream. Ask your server for todayâ€™s selection. 26
T E N D E R L O I N S
Citrus Shrimp & Scallop Skewers
Pan-seared, oven-roasted medallions prepared with a PXVWDUGKHUEEUHDGFUXPEFUXVWDQGDZKLWHZLQH'LMRQ cream sauce. A Lodge tradition! 19
Sizzlinâ€™ Rainbow Trout
NOTE: Consuming raw or undercooked meats, poultry, seafood, VKHOOĂ€VKRUHJJVPD\LQFUHDVH\RXUULVNRIIRRGERUQHLOOQHVV especially if you have certain medical conditions.
Hickory grilled and served with garlic cream and rĂŠmoulade sauces. 20
Fresh from the cold, clear, Idaho waters and grilled for DOLJKWVPRN\Ă DYRUVHUYHGVL]]OLQÂˇLQWKHSDQZLWK your choice of wild plum or lemon pepper seasonings and garnished with a large shrimp. 19
Fresh From The Stream
After your meal, be sure to ask your server for a Dessert Menu!
Ask your server for todayâ€™s selection. Market Price
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.
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