Lodge and Legend Volume 1, Issue 1

Page 1


Welcome to the Fall issue of Lodge & Legend, our quarterly publication from Saskatoon Lodge. 7KH 6DVNDWRRQ /RGJH VWRU\ LV DERXW \RX DQG RXU FRPPXQLW\ <RX OO Ă€QG IHDWXUHV DERXW RXU 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 LQFOXGHV WLSV RQ KRZ WR JURZ \RXU RZQ YHJHWDEOHV DQG LGHDV RQ UH FUHDWLQJ D Ă€QH GLQLQJ 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 years‌ 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, I’ve made it. I am so blessed to still be here with the opportunity to serve you. :KHQ ZH Ă€UVW VWDUWHG 6DVNDWRRQ RXU JRDO ZDV WR FUHDWH D SURĂ€WDEOH EXVLQHVV ZKLOH RŲHULQJ a unique dining experience like no other. $V , KDYH JRWWHQ ROGHU , VSHDN WR P\ VWDŲ DERXW LPSDFWLQJ OLYHV WKH OLYHV RI RXU FXVWRPHUV RXU VWDŲ RXU IDPLO\ÂŤHYHU\RQH ZH FRPH LQ FRQWDFW ZLWKÂŤ ZH FRQVWDQWO\ DVN WKH TXHVWLRQ “Did each and every customer we serve today, leave our doors, somehow a little better for it? “Did 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 blessings‌how 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 couldn’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

3

IN THIS ISSUE TWENTY

18

FROM THE GARDEN

Changing With the Seasons THE LEGEND OF THE LODGE

4 Pursuing a Different Path 6 8

12 14

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

16

CUSTOMER SPOTLIGHT

20

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 & Entrées 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

www.saskatoonlodge.com


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, it’s true! Depending on the GLŲHUHQW YHJHWDEOHV JURZQ \RX FDQ HQMR\ 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 IRUFHG WR HDW VHDVRQDOO\ DQG ORFDOO\ HQMR\LQJ D IUXLW RU YHJHWDEOH DW WKH SHDN RI LWV Ă DYRU That is why it has been so much fun farming the gardens at Saskatoon (the ½ 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 DZDUG ZLQQLQJ PHDWV DQG Ă€VK 7KH\ LQ WXUQ DUH 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 YHJHWDEOHV WKDW DUH LQ VHDVRQ DQG DW SHDN Ă DYRU Most vegetables can generally be categorized as either a “cool seasonâ€? or “warm 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. •••

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 FURSV GHVSLWH RXU EHVW HŲRUWV WR FRYHU DQG SURWHFW WKHP 0U :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 :

• • • • • •

Beets Broccoli Cabbages Carrots Cauliower Cilantro

• Dill • Garlic IN OCTOBER

• Green Onions • Radish • Lettuce

• Leafy Greens SUCH AS COLLARDS, CHARD, KALE, ETC.

• • • •

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:

• • • • • •

Beets Broccoli Cabbages Carrots Cauliower Cilantro

• Dill • Leafy Greens SUCH AS COLLARDS, CHARD, KALE, ETC.

• Leeks • Lettuce • Mint

• Onions CERTAIN TYPES

• Parsley • Potatoes IF COVERED

• Radish • 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 Woo’s parents had opened New China restaurant in the late 50’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\ EXVLQHVV E\ RSHQLQJ D IDVW IRRG RŲHULQJ RI WKH IDPLO\ restaurant, the New China Express at the Haywood Mall, a location that he maintained for about 5 years.

1HZ &KLQD ZDV WKH Ă€UVW DQG IRU PDQ\ \HDUV RQO\ &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 60’s, 70’s and 80’s, a place where all of the Who’s Who in Greenville went. Edmund’s dad passed away in 1970, leaving Edmund’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 “Parker High Degree.â€? During his senior year, Woo served as the Student Body President. “Those were the glory years. I had VR PDQ\ JRRG WLPHV Âľ KH UHFDOOV EHIRUH MRNLQJ ´7KH SUREOHP LV now in my old age, I can’t remember any of them!â€?

Pursuing a Different Path However, Edmund was still young and wasn’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 Master’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, KH H[SHULHQFHG PDQ\ GLŲHUHQW NLQGV RI &KLQHVH FXLVLQHÂłDQG GLŲHUHQW NLQGV RI &KLQHVH UHVWDXUDQWV 7KH &KLQHVH UHVWDXUDQWV in Atlanta were more upscale, with newer styles and better decor. They were similar to P.F. Chang's, but before P.F. Chang’s opened. When the lease came to an end for the New China Express, WDNLQJ WKHVH LGHDV KH KDG OHDUQHG (GPXQG PRYHG WKH VWDŲ and equipment to a retail location in a strip shopping center out on Haywood Road and opened Woo’s: A Hong Kong CafĂŠ

Making a Life in Greenville :RR¡V WRRN RŲ DOPRVW LPPHGLDWHO\ TXLFNO\ EHFRPLQJ RQH of the busiest Asian restaurants in the Upstate area. And so Edmund had a choice to make. Should he stay in Greenville to oversee Woo’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 RI WKH RWKHU UHVWDXUDQWV WR Ă€QLVK RXW WKH QLJKW ´7DNLQJ D VKRZHU at 10 am and replacing my glasses with my contacts, I could FRQYLQFH P\VHOI WKDW , KDG MXVW ZRNHQ XS DQG JRWWHQ WKHUH Âľ said Edmund. Business was good, but the couple wanted to build D OLIH WRJHWKHU WKDW PDGH URRP IRU PRUH WKDQ MXVW UXQQLQJ DQG managing their restaurants. It was during this time that a new restaurant opened in *UHHQYLOOHÂłZLWK D QHZ RSHUDWLQJ SDUDGLJP 7KH\ ZHUH D GLQQHU KRXVH RQO\ RSHQHG MXVW Ă€YH KRXUV D GD\ 7KH\ DWWUDFWHG JRRG VHUYHUV EHFDXVH WKH VHUYHUV FRXOG PDNH EHWWHU WLSV RŲ RI D KLJKHU FKHFN DYHUDJH WKH\ KDG QLFKHG WKHPVHOYHV LQ WKH FDVXDO Ă€QH dining segment). Their customers weren’t rushed like lunch customers who were in a rush because they only had 30

By the mid-90’s, Edmund had followed up with a Woo’s: A Hong Kong Cafe in Anderson and the Plaza Diner on Augusta Road and was running both of these restaurants in addition to Woo’s and the Greenville New China Restaurant. +H DQG 5HQHH ZKR ZDV KLV ÀDQFp DW WKH WLPH ZHUH EXV\ DQG happy, working literally 15+ hours a day to make their dreams of an independent multi-concept restaurant company come true.

Finding the Restaurant Community— 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 “mastermind 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 LQGHSHQGHQW UHVWDXUDQWV FDQ PDNH VLJQLĂ€FDQW FRQWULEXWLRQV WR the community. Frank Stathakis, George’s brother and the owner of Stax’s Original, took the time to teach Edmund about the breakfast business. Woo’s list of mentors also includes Greenville legends Stanley Koumoustiotis (Stax Omega), Charlie McMullen (Blockhouse), Vince Perone, Jr. (Vince Perone’s), and Peter and Angie Finazzo (Peter David’s). In fact, Peter and Angie still PHQWRU (GPXQG WRGD\ RŲHULQJ JXLGDQFH IRU WKH (YHQWV &HQWHU While everything was going well, Edmund and Renee were still spending 15 to 18 hours a day in the restaurant. For example, Edmund’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 WKHUH WR HQMR\ D OHLVXUHO\ GLQQHU 7KLV UHVWDXUDQW ZDV SDUW RI D new chain called Outback Steakhouse. “All of us in the Blue Plate Society stared at this new restaurant with our mouths agape,â€? Edmund said. “We thought: ‘Will you look at that!’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 life’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. %XW WKH\ DOVR NQHZ WKH\ QHHGHG VRPHWKLQJ GLŲHUHQW DQG XQLTXH 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 RŲHULQJ WKDW ZRXOG PDWFK 7KXV WKH ELUWK RI WKH 6DVNDWRRQ Lodge concept was born‌

TO BE CONTINUED IN THE NEXT ISSUE

5


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 world’s oldest cooking method: Wood-fired grilling. 7KHUH¡V QRWKLQJ LQKHUHQWO\ QRYHO DERXW JULOOLQJ ZLWK ZRRG RSHQ NLWFKHQV DQG ZRRG Ă€UHG SL]]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 QDWXUDO JDV SURSDQH DQG VWDPSHG FKDUFRDO EULTXHWWHV VLQFH WKH PLG Ă€IWLHV The renewed interest in wood as a culinary fuel has likely been sparked by a greater variety of UHOLDEOH JULOOLQJ HTXLSPHQW QRZ DYDLODEOH IRU UHVWDXUDQW DQG KRPH XVH DV ZHOO DV WKH XQLTXH Ă 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 DYRUV WKDW OLJKW XS WKH WDVWH EXGV %\ WKH WLPH ZRRG JHWV FRPSUHVVHG LQWR FKDUFRDO briquettes, 99-percent of those compounds have broken down. :KHQ ZH Ă€UVW RSHQHG 6DVNDWRRQ RYHU WZR GHFDGHV DJR ZH VWULFWO\ XVHG DQ DOO ZRRG Ă€UH V\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 WR WKH FRRNLQJ SURFHVV ZKLFK ZDV PDLQWDLQLQJ WKH Ă€UH ZKLOH NHHSLQJ XS ZLWK WKH VXEVWDQWLDO volume of meat that we would cook every night. And, to complicate the situation even more, we ZHUH QRW RQO\ FRRNLQJ MXVW IRXU GLŲHUHQW FXWV RI EHHI )LOHW 7HQGHUORLQ 5LEH\H 1HZ <RUN 6WULS DQG 6LUORLQ OLNH RWKHU VWHDN KRXVHV ZH ZHUH DOVR JULOOLQJ %XŲDOR $QWHORSH (PX 9HQLVRQ .DQJDURR Yak, Elk, Ostrich, Lamb and Quail‌add that to the process while maintaining an optimum wood Ă€UHÂŤ<LNHV Âľ $V D UHVXOW RI WKHVH FKDOOHQJHV WRGD\ ZH XVH D K\EULG V\VWHP ZKLFK LV D JDV Ă€UHG charbroiler supplemented by wood smoker boxes‌it 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 WKDW HVVHQWLDO DQG GHOLFLRXV DURPD RI D OLYH ZRRG Ă€UHÂŤLW UHDOO\ EULQJV RXW WKH EHVW LQ WKH PHDW

6


BACK TO BASICS

WOOD FIRING TIPS So, how do you start wood-grilling to get those robust, ethereal smoke flavors at home? Here are Saskatoon’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 IUDJUDQFH DQG à DYRU /RRN IRU VHDVRQHG RDN DVK DOGHU hickory, maple, pecan, walnut, mesquite, or fruitwoods such as apple and cherry. Evergreens, such as spruce, ÀU DQG SLQH RU RWKHU VRIWZRRGV PDNH SUHWW\ FDPSÀUHV EXW KDYH UHVLQ WKDW FUHDWHV D GDUN VRRW\ smoke that will coat your grill and leave your food tasting like turpentine.

:RRG EXUQV IDVWHU WKDQ FKDUFRDO 6WDUW \RXU ÀUH EXUQ LW GRZQ WR HPEHUV DQG NHHS IHHGLQJ WKH RULJLQDO ÀUH so you can replenish the embers as you need to.

Use Small to Medium, Uniform Wood Pieces Whichever hardwood you choose, you’ll want to start with pieces that are smaller than what you ZRXOG XVH IRU D FDPSÀUH 7KH JRDO LV XQLIRUP ORJV that will produce as even a heat as possible. Aim for wood pieces between 10 to 12 inches long and two WR IRXU LQFKHV ZLGH ZKLFK VKRXOG HDVLO\ ÀW LQVLGH most standard grills.

Channel Your Inner Scout If you’ve ever camped or been in Scouts, you know the ropes. Create a small teepee of twigs and kindling DQG WKHQ DGG ODUJHU SLHFHV RI ZRRG DV WKH ÀUH FDWFKHV 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, it’s harder to distinguish WKH Ă DYRU WKDW WKH ZRRG LV EULQJLQJ WR \RXU PHDO ([SHULPHQW ZLWK GLŲHUHQW W\SHV RI ZRRG WR GHWHUPLQH ZKLFK \RX OLNH EHVW ZLWK GLŲHUHQW FXWV RI PHDW RU vegetables. Then, once you get the hang of it and know what your favorite types of woods are, you FDQ WKHQ H[SHULPHQW ZLWK GLŲHUHQW FRPELQDWLRQV

Get a Chimney Starter 2QH RI WKH EHVW ZD\V WR EHJLQ D ZRRG ÀUH LV LQ a chimney starter. Fill the starter with chunks RI ZRRG WKH NLQG \RX ÀQG LQ WKH EDUEHFXH DLVOH DW :DOPDUW RU +RPH 'HSRW³RU HYHQ \RXU ORFDO grocery store) and light as you would normally light charcoal. Or, if you don’t have the time (and ZKR GRHV XVH ÀUH VWDUWHU EORFNV WKHUH DUH HYHQ ones made from recycled materials these days‌).

Give Yourself Enough Time 2QH RI WKH PDLQ GUDZV RI ZRRG ÀUHG JULOOLQJ LV WKH WLPH VSHQW ZDWFKLQJ WKH à DPHV KDYLQJ D couple drinks, and chatting with friends and family. So don’t rush it. Make sure you allow at least 45 PLQXWHV IRU WKH ÀUH WR PDWXUH DQG EXUQ GRZQ WR embers so you achieve an even heat. Rake your embers under the grate with a long-handled grill hoe and you’re ready to get grilling. Never grill RYHU EXUVWLQJ à DPHV XQOHVV WKH UHFLSH FDOOV IRU WKLV VSHFLÀFDOO\ (PEHUV DUH WKH JRDO

Be Safe 2SHQ ÀUHV DUH WULFNLHU WKDQ JDV SURSDQH RU FKDUFRDO .HHS \RXU ZRRG JULOO DZD\ IURP DQ\WKLQJ à DPPDEOH note the direction of the wind, and be sure to have a KRVH RU ÀUH H[WLQJXLVKHU QHDUE\ MXVW LQ FDVH

*ULOOLQJ TXDOLW\ FXWV RI PHDW GLUHFWO\ RYHU ZRRG LV GLŲHUHQW WKDQ VPRNLQJ RU SLW 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 PRUH GLĹąFXOW DQG PXFK HDVLHU WR PHVV XS :LWK D OLWWOH SDWLHQFH DQG D ORW RI SUDFWLFH \RX FDQ EHFRPH D ZRRG JULOOLQJ PDVWHU DQG EHJLQ WR HQMR\ WKH VPRN\ VZHHW HDUWK\ Ă DYRUV RI D ZRRG JULOOHG ULEH\H RU Ă€OHW

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RIC STANDRIDGE

WORLD-RENOWNED GREENVILLE ARTIST CAPTURES SASKATOON'S SPIRIT %\ DJH KH FRXOG ORRN DW DQ REMHFW DQG GR DQ LQWHUSUHWDWLRQ 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.

Ric’s love of the arts followed him through his childhood and as he pursued higher education. ´, ZDV WKH Ă€UVW RQH LQ P\ IDPLO\ WR JR WR FROOHJH ,W¡V GLĹąFXOW to declare that you’re going to be an artist. It seems so audacious somehow,â€? Ric said. “But I received some amazing advice from my Uncle Bass as I was getting ready to go to school.â€? He said: “Well, son. I don’t know much about education, but I do know this. Don’t waste your time being good at what you don’t want to do.’

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, “I think many times, because of our egos or social pressures, we get locked into doing those things that we don’t want to do for 20 years or more. We’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\ ZKHUH KH SHUIRUPHG LQ 2Ų %URDGZD\ SOD\V DQG 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 DUWLVW GHVLJQLQJ SDFNDJH ODEHOVÂłDQG TXLW WR JR VWDUW D 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 Children’s Theater, and the Governor’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, “Those 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. That’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: “Paint the spirit, not the feathers.â€? 7KDW ZDV WKH Ă€UVW WLPH KH KDG WKH SHUPLVVLRQ WR LQWHUSUHW rather than recreate an image, and it changed everything. He says, “I think most people are waiting for permission to do the things that we’re going to do in life anyway. I was lucky that people came along and gave me that permission. ,I \RX¡UH OXFN\ HQRXJK WR KDYH SDUHQWV RU IULHQGV RU WR Ă€QG a partner or spouse, who does that for you, you’re in a great SODFHÂłEXW VRPHWLPHV \RX KDYH WR JR IRU LW DQ\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 Edmund’s LQLWLDO YLVLRQ RI WKH PXUDO ZDV WR KDYH GLŲHUHQW VFHQLF theater backdrops depicting a scenic mountain landscape at GLŲHUHQW WLPHV GXULQJ WKH GD\ KH NQHZ WKLV ZDV WKH W\SH RI challenge he was looking for. “When we met, I could sense Edmund’s nervousness. +H¡V EHDULQJ D ORW RI WKH SHUVRQDO DQG Ă€QDQFLDO UHVSRQVLELOLW\ he’s responsible for people’s livelihoods and his own family’s livelihood,â€? said Ric. “A lot of people can paint a pretty SLFWXUHÂłLW¡V KDUGHU WR HQFDSVXODWH WKH VSLULW DQG WKH HQHUJ\ RI D SODFH :H ZDQWHG VRPHWKLQJ DV OHJHQGDU\ DV WKH MRXUQH\ that brought Saskatoon to this point.

9


There are 27 creatures hidden throughout the mural, and two of those are butterflies that represent Edmund’s daughters. If you get close and squint at a certain tree, you’ll also see a carved heart with Edmund and Renae’s initials and wedding date. R I C S TA N D R I D G E

Edmund’s original idea for the mural came about because both of his daughters are so involved in the local community WKHDWUH VFHQH (GPXQG QRWHV ´0\ Ă€UVW WDNH RQ WKH PXUDO LGHD was to was to have four murals of the same mountain scene, EXW IURP GLŲHUHQW WLPHV GXULQJ WKH GD\ GHSLFWLQJ GD\OLJKW sunset, twilight and moonlight. These murals would be tied to an atomic clock and would change, matching the light RQ WKH PXUDOV ZLWK WKH OLJKW RXWVLGH WKH EXLOGLQJÂŤMXVW OLNH a theatre set. Then, we would change out the murals out with each season‌adding up to 16 murals (four per season). :KHQ , Ă€JXUHG RXW KRZ PXFK WKHVH PXUDOV DQG WKH apparatus that would raise and lower the murals would cost QRW WR PHQWLRQ WKH DFWXDO GLĹąFXOW\ RI SK\VLFDOO\ FKDQJLQJ the murals at such heights), well, there went that idea.â€? 7KHQ (GPXQG H[SORUHG WKH LGHD RI SURMHFWLQJ YLGHR XS RQ WKH ZDOO XVLQJ IRRWDJH RI URDPLQJ EXŲDOR DQG HON WKDW ZRXOG EH Ă€OPHG RXW ZHVW XVLQJ WLPH ODSVHG YLGHRÂŤKH 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. $URXQG WKDW WLPH (GPXQG PHW ORFDO DUWLVW -HŲ 5HQRZ (http://thepaintedhouse.com/The_Painted_House/Welcome.html); -HŲ LQWURGXFHG (GPXQG WR WKH ZRUNV RI $OEHUW %LHUVWDGW DQ 18th century German artist known for his chronicling of American landscape as America moved out west.

10

(GPXQG ZDV GHHSO\ DŲHFWHG E\ WKH JUDQGHXU RI %LHUVWDGW¡V works and the feeling of adventure and exploration they evoked‌he commissioned Ric to create an original ZRUN WKDW ZRXOG FDSWXUH WKH Ă DYRU RI %LHUVWDGW DQG ´ZRXOG WUDQVSRUW RXU JXHVWV WR QRW MXVW D GLŲHUHQW SODFH EXW DOVR D GLŲHUHQW WLPH ORQJ ORQJ DJRÂŤÂľ Then, Edmund found someone who used to work for 'LVQH\ WR ´OLJKWÂľ WKH PXUDO GHYHORSLQJ IRXU GLŲHUHQW lighting schemes: daylight, sunset, twilight and moonlight‌ every 15 minutes, the lighting changes subtly (more about this in a future issue). Greenville doesn’t need another restaurant. It needs a place with soul and spirit. Ric’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 PXUDO MXVW IRU WKH :RR IDPLO\ DQG WKH 6DVNDWRRQ IDPLO\ “There are 27 creatures hidden throughout the mural, DQG WZR RI WKRVH DUH EXWWHUĂ LHV WKDW UHSUHVHQW (GPXQG¡V daughters. If you get close and squint at a certain tree, you’ll also see a carved heart with Edmund and Renae’s initials and wedding date.â€? Overall, Ric feels honored and grateful that he’s been able to live out his calling in a place that he loves to call home‌


11


In early 2016, Laura Todd realized that she wanted to get healthier and increase KHU HQHUJ\³WKDW VKH ZDQWHG WR ORRN DQG IHHO EHWWHU VR WKDW VKH FRXOG NHHS XS ZLWK 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

12

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 didn’t mean I was eating healthy. I don’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. That’s why ,¡G VORZO\ SXW RQ ZHLJKW DQG ZK\ WKH H[HUFLVH ZDV KDYLQJ DOPRVW QR HŲHFW , ZDV HDWLQJ D EXQFK RI MXQN WKDW ZDVQ¡W JRRG IRU PH Âľ 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 Saskatoon’s program. “Edmund 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 RYHU P\ REMHFWLYHV FRQFHUQV DQG KRSHV IRU WKH SURJUDP Âľ /DXUD VDLG ´7KHQ WKH\ customized a plan that worked for me. They really care that you’re meeting your goals and getting what you want to get out of the program.â€? %HFDXVH /DXUD GLG QRW ZDQW WR HDW %UHDNIDVW (GPXQG FXVWRPL]HG D Ă€YH ZHHN program that included Intermittent Fasting protocol with Branched Chained Amino Acids for Breakfast followed up by 7 lunches, 6 dinners, snacks, desserts and supplements. “I have never been a big breakfast person,â€? said Laura. “In fact, the thought of eating breakfast makes me a little sick to my stomach. But nearly every diet I’ve ever seen insists you have to eat breakfast to lose weight and be healthy. (GPXQG DQG 5HQHH KDG DQ DOWHUQDWLYH WKDW ZRUNV IRU PH Ă€OOV PH XS DQG JHWV P\ metabolism going without making me feel sick in the morning. That’s the kind of personalization I’m talking about.â€? /DXUD¡V LQLWLDO JRDO IRU WKH Ă€YH ZHHN SURJUDP ZKLFK VKH VWDUWHG LQ FRQMXQFWLRQ with a total body transformation exercise plan, was to lose a couple pounds so she’d be more comfortable at an upcoming wedding. “I happened to start about a month before I was supposed to be a bridesmaid at P\ EHVW IULHQG¡V ZHGGLQJ Âľ /DXUD VDLG ´7HFKQLFDOO\ P\ EULGHVPDLG¡V GUHVV Ă€WÂł but breathing was a challenge. So I thought, I’ll give this a try for a month and see ZKDW KDSSHQV 7R P\ VXUSULVH E\ WKH ZHGGLQJ GD\ WKH GUHVV Ă€W SHUIHFWO\ 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 she’s incredibly impressed with the results and with how good VKH IHHOVÂłEHFDXVH VKH GRHVQ¡W MXVW ZDQW WR ORRN VNLQQ\ VKH ZDQWV WR WDNH JRRG FDUH RI KHUVHOI WRR “Edmund 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. “When I think about it, though, even with the drive I’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. I’m also getting restaurant-quality food without paying restaurant prices. For someone like me, it’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. ´, ZDV QHYHU LQWHUHVWHG LQ D TXLFN Ă€[ RU D IDG GLHW WKDW , ZRXOGQ¡W EH DEOH WR PDLQWDLQ , GLGQ¡W ZDQW WR ORVH ZHLJKW TXLFNO\ IHHO miserable, and then put it all back on again,â€? said Laura. “With the Paleo Program, I’ve lost a steady 1.5 to 2.5 pounds a week. I’ve lost the weight I wanted to lose, and I’ve felt great the whole time. In fact, I recently tried on that same bridesmaid dress for comparison, and it’s now 3 or 4 sizes too big!â€?

To learn more about the Saskatoon Lodge Paleo Plan, visit saskatoonrestaurant.com/low-carb-paleo.

13


HOME COOKED COMFORT T H E

O F

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 children— 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. “Looking back, I don’t know how she did it, how she took care of us all,â€? Randy said. “She must have started cooking on Friday; it must have EHHQ D KXJH HŲRUW IRU KHU , GLGQ¡W UHDOL]H LW DW the time, but I can see it now.â€? Randy’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 he’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. “I love getting the chance to introduce customers WR VRPHWKLQJ QHZ VRPHWKLQJ GLŲHUHQW WKDW WKH\ FDQ¡W Ă€QG DQ\ZKHUH HOVH Âľ 5DQG\ VDLG ´7KH FKHI 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 WKH SHUIHFW PHDO RXW 5DQG\ HQMR\V VSHQGLQJ WLPH 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 VHJUHJDWLRQÂłKLV VFKRRO EHFRPH LQWHJUDWHG ZKHQ he was in 5th grade. He studied photography, DQLPDWLRQ DQG Ă€OP DW WKH $UW ,QVWLWXWH RI &KLFDJR


EMPLOYEE SPOTLIGHT

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. ´, ZDV YHU\ \RXQJ ZDQWLQJ WR EULQJ WKDW SULYDWH MD]] FOXE DWPRVSKHUH WR P\ hometown,â€? said Randy. “We featured a lot of amazing black artists, we had great food, live entertainment, even a production company. We cut records in the building QH[W GRRU WR WKH FOXE DQG , GURSSHG RŲ VWDFNV RI UHFRUGV LQ 9HJDV DQG &DOLIRUQLD HYHU\ 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, WKRXJK KH HQMR\V KDQJLQJ RXW ZLWK KLV IULHQGV DQG FRZRUNHUV OLVWHQLQJ WR JRRG music, drinking good scotch, and relaxing with a well-cooked meal. “I’ve seen all the big shows in Vegas. Diana Ross, Nancy Wilson, Don Rickles. I think maybe, if I was twenty years younger, I’d head out to Vegas to work and live,� Randy said. “But my family and my home is here, and I’m having a great time. 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.�

15



CUSTOMER SPOTLIGHT

If you’ve ridden or walked the Swamp Rabbit trail you’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 UHSUHVHQWV WKH FXOPLQDWLRQ RI D ÀYH \HDU MRXUQH\

LIFE TAKES AN UNEXPECTED TURN “In 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. ´6KH ZDV MXVW DW WKH WLPH DQG ZHHNV SUHJQDQW ZLWK 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 GLDJQRVLV DQG LQYLWH WKH FRPPXQLW\ LQWR WKH MRXUQH\ ´7KH Ă€UVW UHDFWLRQ WR WKLV NLQG RI HYHQW LV QDWXUDOO\ VKRFN VDGQHVV DQG IHDUÂłEXW DOPRVW LPPHGLDWHO\ /LQGVH\ wanted to share her story and encourage and advocate for people who were facing a similar diagnosis,â€? Tom said. /LQGVH\ VWDUWHG D MRXUQDO DW &DULQJ %ULGJH ZKLFK ZDV 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. “Feeling supported and cared for during a time like this can be an amazing and powerful thing,� said Tom. “But it’s even more amazing and powerful to know that you’re having an impact and helping people, even in the midst of personal tragedy. It’s a two-way connection.�

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 *UHHQYLOOH D QRQ SURĂ€W RUJDQL]DWLRQ WKDW SURYLGHV HGXFDWLRQ and other opportunities to underprivileged and hearing or speech-impaired children. ´2XU FKDSWHU RI WKH 6HUWRPD FOXE KDV PDGH D Ă€QDQFLDO commitment to send 20 children each summer to Camp Sertoma on Lake Hartwell in Clemson,â€? said Tom. “The HQWLUH FOXE SLWFKHV LQ WR WKURZ D ELJ VHQG RŲ EDUEHFXH IRU these kids before they go as well as to get them the items they’ll need for camp. It’s rewarding because you watch the kids transform. At the beginning, they’re shy and reluctant; many don’t want to go. When we pick them up WR EULQJ WKHP KRPH WKH\¡YH EHFRPH PRUH FRQĂ€GHQW DQG they don’t want to leave. That kind of experience would soften anyone’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 years— 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.

17


TOM BATES STANDING IN FRONT OF the CANCER SURVIVORS PARK SCULPTURE IN GREENVILLE , SOUTH CAROLINA

“My 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. “I started helping raise funds for the $1.5 million Boardwalk, which had naming rights.â€? $IWHU D FRXSOH \HDUV RI IXQGUDLVLQJ 7RP¡V HŲRUWV WRRN DQ even more personal turn. “It was in November of 2015, and we weren’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. “I 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. “I 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 ,W¡V QRZ EHHQ MXVW RYHU WZR \HDUV VLQFH WKH %DWHV IDPLO\ lost Lindsey. Her daughter, Lilla, is a healthy toddler who EULQJV MR\ WR HYHU\RQH ZKR PHHWV KHU DQG KHU VLVWHU Bladen, is a rising senior and President of the student body at Wade Hampton High School. “Lindsey’s story continues to live on. Bladen recently got an early colonoscopy at the urging of Lindsey’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

18

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 Tom’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. “In 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 Lindsey’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 VKH YLVLWV WKDW VSRW DOO WKH WLPHÂłWKDW VKH¡G EHHQ EDWWOLQJ DQRUH[LD IRU \HDUV DQG ZDV MXVW FRPLQJ IURP D GLVDSSRLQWLQJ PHHWLQJ ZLWK KHU WKHUDSLVW KRSLQJ WR Ă€QG VRPH FRPIRUW I left there not sure if that moment was meant for her or for me. That’s when I know I’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. They’re about celebration in the true sense of WKH ZRUG DQG WKLV LV D PLQGVHW WKDW KH KRSHV ZLOO LQĂ XHQFH people who visit the park or pass through while on the Swamp Rabbit Trail. “Over 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. “That’s what this park is about. No matter where they are on WKHLU MRXUQH\ WKLV SDUN FDQ EH D SODFH RI KRSH UHPHPEUDQFH and healing. For those who have survived the disease and for those who have been left behind.â€?


19


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 ’s selection of three unique sausages; VPRNHG WKHQ VHDUHG RQ OLYH KLFNRU\ ÀUH VHUYHG with horseradish cream and Yukon golden-honey mustard sauces. 10

THE F O UNDER’S P ROMISE ³

WE BUILT SA SK ATOON LODGE ON THREE PROMISE S: UNIQUE E XPERIE NCE 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.

Portabella Mushroom 6WXŲHG ZLWK URDVWHG FKLFNHQ EODFN ROLYHV WRPDWRHV 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 3OXPS VKULPS VNHZHUHG JULOOHG DQG VHUYHG ZLWK &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 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 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

Try our exclusive collaboration with local brewery Thomas Creek! %UHZHG MXVW IRU XV E\ 7KRPDV &UHHN WKH Saskatoon Lodge Fireside Brown Ale has a deep leather hue with notes of roasted caramel and molasses. This beer has a perfect EDODQFH RI KRS ELWWHUQHVV WKDW ÀQLVKHV ZLWK D SLQH\ FLWUXV à DYRU DQG DURPD

A PLACE PRESERVED IN TIME AND AN EXPERIENCE YOU’LL TREASURE FOR LIFE.

C AL L AH EAD SEAT I N G

864.297.7244 20


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).

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

Elk Tenderloin

Eight-ounce portion with grilled portabellas and our signature ginger demi-glace. 30

Antelope (LJKW RXQFH IUHH UDQJH DQG ÀHOG KDUYHVWHG IURP Texas, grilled over live hickory. Very lean and high in protein. 35

Buffalo Flank Steak

Hickory grilled with caramelized onions and house-made KLFNRU\ EDUEHTXH 7HQGHU DQG Ă DYRUIXO

B E E F

FISH & SEAFOOD F R E S H

&

S A L T

W A T E R

Cedar Plank Salmon 2YHQ URDVWHG RQ FHGDU DURPDWLF VODWV WKHQ ÀQLVKHG with citrus chardonnay cream. 20

Cracked pepper, sea salt, hickory-grilled twelve-ounce cut, ÀQLVKHG ZLWK SDUPHVDQ SHSSHUFRUQ EXWWHU A lodge specialty! 32

Filet Mignon

Our nine-ounce cut is hand-selected, aged, trimmed and grilled. A wonderful cut of beef! 34

Sirloin Steak

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 +HUEHG RYHQ URDVWHG KDOI GXFN Ă€QLVKHG ZLWK D O¡2UDQJH $ WUXO\ XQLTXH Ă DYRU

Campfire Chicken

A Saskatoon favorite! Hickory grilled, herbed, GRXEOH EUHDVW ÀQLVKHG ZLWK D WDUUDJRQ FUHDP sauce and pecans. 16

PORK

Pecan Crusted Salmon /LJKWO\ VHDVRQHG WKHQ EUXVKHG ZLWK 'LMRQ PXVWDUG and honey, crusted with Georgia pecans and oven roasted. 20

S T E A K S

Ribeye Steak

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. 26

&

T E N D E R L O I N S

Pork Tenderloin

Citrus Shrimp & Scallop Skewers

Pan-seared, oven-roasted medallions prepared with a PXVWDUG KHUE EUHDG FUXPE FUXVW DQG D ZKLWH ZLQH 'LMRQ cream sauce. A Lodge tradition! 19

Sizzlin’ Rainbow Trout

NOTE: Consuming raw or undercooked meats, poultry, seafood, VKHOOĂ€VK RU HJJV PD\ LQFUHDVH \RXU ULVN RI IRRG ERUQH LOOQHVV 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 D OLJKW VPRN\ à DYRU VHUYHG VL]]OLQ¡ LQ WKH SDQ ZLWK 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 today’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.

21


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


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