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Welcome to an amazing New Year and the Winter issue of Lodge and Legend, our quarterly publication from Saskatoon Lodge.  2018 was the first year in our new location and frankly, it was a blur! With the addition of the Event Center and our Chef’s garden beds to our existing business, we were blessed to be so busy it felt like “drinking from a firehose”! Every day seemed like a race for Renee, our great staff, and me. With the New Year and all of the holiday parties behind us, we are getting a chance to relax and reflect. In doing so, we instantly think of you, our loyal customer to whom we are so grateful for your patronage all these years and for following us to our new “lodge”. THANK YOU for allowing us to be part of your life. That is why our Saskatoon Lodge and Legend story is a chronicle of you and our community. We tell the story of Saskatoon through features about our customers, employees and vendors who have made Saskatoon possible.  Our magazine also features the hard working clients who have successfully improved their health and transformed their bodies through our Paleo Meals Program.  And, every issue includes tips on how to grow your own vegetables like we do in our garden and ideas on recreating a fine dining experience in your own kitchen. In this issue, we are adding another feature and that is sharing with you the some of the most joyous memories being created in our Event Center…the special gatherings from Rehearsal Dinners to Weddings to Celebration of Lives. Whenever we are so fortunate to host an event like these, we are humbled at being blessed to be a part of such milestones of our clients’ lives. Looking forward to 2019, our New Year resolution for this year: To give a unique dining experience like no other. To improve each and every customer’s life we serve. To give each customer what they were looking for or need, be it a great meal, a break from a hectic day or a family celebration experience they will never forget. May this coming year be filled with blessings! Thank you again for allowing us to serve you. See you at The Lodge,

Edmund, Renee & The Family at Saskatoon Copyright @2019 by Saskatoon Lodge and The Brand Leader. All foreign and U.S. rights reserved. Contents of this publication, including images, may not be reproduced without written consent from the publisher. Published for Saskatoon Lodge by The Brand Leader.


FOR THE SUMMER

3

IN THIS ISSUE TWENTY

19

FROM THE GARDEN

It’s All About the Soil

4 The Beginning of the Dream THE LEGEND OF THE LODGE

7 8

10 12 14 16

FOOD THOUGHT LEADERSHIP

6 Ways the Saskatoon Experience is Unique PA RT N E R S P OT L I G H T

Exploring the Saskatoon Garden with Yeah That Garden Guy’s Chris Miller A PA L E O S U CC E S S STO RY

Health Overhaul EMPLOYEE SPOTLIGHT

14 Years Behind The Scenes: What It's Like To Manage What You Don't See CUSTOMER SPOTLIGHT

A Friend For Life: The Goldman Wedding Celebration T H E S A S K ATO O N LO D G E M E N U

Our Appetizers & Entrées

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LIFE’S TOO SHORT TO SPEND HOURS OF YOUR LIFE PREPPING HEALTHY MEALS. Since 2009, thousands of people have discovered our healthy, convenient at-home meal plans prepared by the same team of chefs that make dinner at Saskatoon Lodge every night. Try it for yourself to keep your diet and your schedule in peak form with our pre-packaged Paleo meals, available by weekly order. If you’re tired of fad diets, are ready to try a sustainable, healthy plan and want to learn more, visit saskatoonrestaurant.com/low-carb-paleo or email edmund@edmundwoo.com.

681 HALTON RD. GREENVILLE,SC 29607 • 864.297.7244 •

saskatoonrestuarant.com/low-carb-paleo


FROM THE GARDEN

F R O M

T H E

G A R D E N

It’s All About the Soil In order to grow the healthy vegetables we serve at Saskatoon, you need to have healthy soil. It’s really that simple! Sure various plants have different sunlight and water requirements in order to be happy, but once those are met, it’s truly all about the soil. Maybe you’ve heard the old adage, “put a 50 cent plant in a $5 hole (and with the land prices in the Verdae area, it’s probably more like a $50 hole!)”? My grandpa spoke those words, almost to himself, when I was kid helping plant his tomatoes, neither of us knowing I would make a career out of digging in the dirt. The wisdom behind that saying has not changed. Did you know there are more living organisms in a handful of soil than there are grains of sand on all the beaches in the world? The soil food web is incredibly rich and diverse, filled with beneficial bacteria, fungi, all sorts of micro/macro arthropods, and the most famous of them all, the earthworm. By taking care of your soil, and all of the living organisms, you are taking care of your plants. Ok, more living organisms in handful of soil than grains of sand on earth, we get it, how do we take care of our “living” soil?

Incorporate organic matter - most commonly in the form of compost

(Saskatoon buys its’ organic compost locally from Atlas Organics), in addition to providing nutrients and habitat for microorganisms it also helps to form soil aggregates with increases the water holding capacity of the water.

Cover the soil - by mulching with leaves/woodchips you cover the soil which keeps it a more steady temperature, reduces erosion/compaction, reduces weed pressure, provides habitat for beneficial insects, and as that mulch decomposes it provides food and organic matter for your soil.

Disturb as little as possible - try not to step in the garden beds since this will

compact the soil (Yes, you can check out the gardens at Saskatoon but stay in the aisles!) DON’T TILL. Lots of farmers/gardeners still till year after year and will make it work, but they are damaging their soil long term. When you till, you are adding so much oxygen into the soil that it rapidly increases the activity of the microbes and sets them off into a feeding frenzy, you will see short-term productivity but at the expense of long term fertility, compaction, and weed seed problems. I will still fork my garden beds to loosen up the sub soil and reduce compaction.

Feed the soil not the plants - by adding compost, worm castings, kelp meal,

worm/compost teas, etc... you are helping to feed the soil which will in turn help feed the plants. I also use composted poultry manure which is a balanced slow release fertilizer that helps provide fertility for the soil and the plants. A lot of people focus specifically on synthetic fertilizers which are cheap, and feed the plants, but at the damage of long term soil health. No synthetic fertilizers here at Saskatoon! These are steps I’m taking towards regenerative agriculture. It takes a while to build healthy beneficial bacteria, fungi, and micro/macro arthropod populations, but they will take care of you and your plants in the long term.

FOR SPRING HARVEST, PLANT FROM FEBRUARY THROUGH APRIL: •••

Beets, Carrots, Radish, Lettuce, Leafy Greens, (Kale, Collards, Chard, etc), Cabbages, Turnips, Broccoli, Cauliflower, Dill, Cilantro, Mint, Parsley, Leeks, Certain Onions, Potatoes (if covered) •••

As always, Happy Growing!

Chris Miller That Garden Guy, LLC 3


THE LEGEND OF THE LODGE

In our last installment, Edmund and Renee had just discovered a new operating model: A dinner-only restaurant featuring upscale casual fare. As intrigued as the Woos were by the concept, they knew they’d have to create their own take and come up with an extraordinary menu if they wanted to stand out in Greenville. Their mutual travels led them to the idea for Saskatoon Lodge—a rustic, mountain lodge atmosphere with unique, wild game offerings. “Greenville had a lot of great restaurants, plenty of alternatives,” said Edmund. “It didn’t need another place to eat. So we had to bring something extra to the table. We wanted Saskatoon to be a gathering place. Above all, we wanted to better people’s lives, making them feel more connected to each other and their community. That was our mission and our vision for the Lodge.”.

The Long and Winding Road

Of course, having the vision and making it a reality are two totally different things. Edmund and Renee could see the mountain lodge of their dreams as clearly as if it already existed, but it would take many years and a lot of hard work before they would be able to open Saskatoon Lodge as we know it today. However, they started building toward their dream right away, opening Saskatoon Restaurant at a small location on Haywood Road in 1995. They didn’t realize it yet, but this location would be Saskatoon’s home for nearly two decades.

The Haywood Road location did well right from the beginning. Edmund and Renee wanted to make diners feel like guests in their home rather than anonymous customers, and Greenville residents responded to the warm, intimate environment and a level of hospitality and service that was far above the norm. Saskatoon often won the coveted Best of the Upstate award and was a popular spot for date nights, prom, family gatherings, Sunday dinner, Christmas parties, company dinners, or any special time when families and friends wanted to sit down together and relax. Even though Saskatoon Restaurant was doing well, Edmund wasn’t able to focus all of his attention on it yet. In fact, he was still working with his mom, who was 87 when the Woos opened Saskatoon, and he would continue to work with the family restaurant until his mom passed away at 97. All in all, he was running four restaurants: Saskatoon, Woo’s: A Hong Kong Café, the original New China, and Kincaid’s Tavern. Edmund also kept busy with the Blue Plate Society as well as restaurant seminars, workshops, and conventions. He loved being a student of the restaurant game and learning more not only about how to run a restaurant by the numbers but also about how to be a community leader who understands service and hospitality on a deeper level. In addition to working side-by-side in their restaurants, Edmund and Renee were beginning their own family. During this time, they welcomed two baby girls to the Woo clan, Eryn and Ayden. Their two beautiful daughters and their work in the family restaurants kept them busy enough, but they still had the dream of turning Saskatoon into more than a restaurant—transporting patrons to another time and place as they dined.

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Expanding Saskatoon’s Services

In many ways, it was a difficult choice, but Edmund and Renee knew that if they wanted to raise a family as well as take care of Edmund’s mother (Edmund and Renee had promised her she would never have to go live in a rest home), they had to let go of their other restaurants. So, by 2002, they sold all of the restaurants except for Saskatoon. With more time to devote to Saskatoon, Edmund began adding more menu items, taking on more special events, and increasing his services and offerings. One of the more unusual services he added during this time was the Paleo Meals Program. “One of my best friends, Billy Fletcher who owns the Alliance Champions Gym kept after me to cook healthy meals for our fellow gym members. I kept putting him off as at that time, I was really into working out (a lot)!” “Finally, he wore me down as I began to see the meals as being right in line with our mission: Bettering people’s lives.” The Woo family had gotten into eating Paleo themselves and knew first-hand how a change in diet can help people be happier, healthier, and more energetic. If they could simplify healthy meal prep for their customers and friends, why not?

That’s not to say the Paleo Program was without its challenges, especially in their smaller space on Haywood Road. Sometimes, between the business from the restaurant and the business from Paleo, Edmund’s team was working on top of each other and having to remake the space several times throughout the day. “For the first two years of the Paleo Program, we talked about stopping the program every week. It felt like more trouble than it was worth,” Edmund said. “We were hardly making any money doing these meals, and it caused stress for my team.” They stuck with it, though, and after two years of trial and error, the program became profitable. In fact, the Paleo Program grew to include a podcast and eblasts that go out to over 5000 meal subscribers. Today, the program accounts for about some 30% of Saskatoon’s business—ultimately it was the addition of this new “profit center” that helped Edmund and Renee build their lodge much more quickly than if they’d given up or never started the program. When Edmund thinks about the program, he is in awe. “It is simply amazing to me and we are so blessed we have a thriving business built on helping people. It makes it easy to go to work every day.”

TO BE CONTINUED IN THE NEXT ISSUE

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FOOD THOUGHT LEADERSHHIP

6 WAYS THE SASKATOON EXPERIENCE IS UNIQUE People are always talking about how important it is for a restaurant to have good food and good service. Of course, they need those! But we at Saskatoon believe, given today’s competitive restaurant environment, good food and service is just the “ante” to get in the game and survive! Because we felt our old home for over 20 years on Haywood, was, well to be frank, a little bit of a run of the mill retail space...we have always worked hard to deliver good unique dishes with friendly, attentive and service. Everyone has their own opinion of what good service is. Of course the level and attention to detail of that service is dependent on the type of restaurant: fast food, fast casual, casual, casual fine dining and fine dining. At Saskatoon, while we want you to enjoy our food and have good service, our focus is on something much bigger—the experience you have at our new home: from the moment you drive onto our retreat grounds, to the moment you leave, stuffed with great food and great memories. Everything we do is centered on making that experience one of the best, and the food, service and hospitality are right at the heart of that desire. Hospitality goes beyond good food and good service. It is us being genuinely glad to see you, thankful you’ve chosen us over all the other options, and taking real good care of you because you are you and we appreciate you.

It’s why, when you come to Saskatoon, you’ll see the following:

1 We use your name. At Saskatoon, we believe that a relationship starts with an introduction, and an introduction starts with knowing your name...because you are not just another number. That’s why we ask for your name, and why you’ll notice that we pass that info on to your server—we want to know you and put a face with a name, so you can truly become part of the Saskatoon family. It’s also why you’ll learn many of our names along the way, as well.

2 We’ll offer personal recommendations and insight. As you dine with us, or plan your next event, there are a lot of choices that you’ll have to make, and it can be overwhelming—especially if it’s your first time with wild game! Don’t worry—we’ll help you narrow things down along the way by learning your likes and dislikes, and making recommendations based on our own experience. When you’re here, you’re part of the family, and your satisfaction is our primary concern.

3 Our Garden-to-Table Food. Part of great service isn’t just the face-to-face interaction that we share, but the thought we’ve put into your visit long before you’ve even arrived. At Saskatoon, you see that in every aspect of what we do, from the fire in the fireplace to the patio waiting area. But don’t miss something else—our gardens! They don’t just provide a welcoming entry, but provide much of the food that you will actually see on your plate. That’s because we believe fresh food is better and healthier for you and your family, and there’s nothing fresher than the food from our own backyard.

4 We’re a family here. While many other restaurants hide their owners or managers away, only to come out if a problem must be solved, you’ll get to know our management personally. Oftentimes, you’ll get to see Renee at the hostess station, or helping out in the dining rooms, and Edmund likes to visit tables throughout the restaurant just so say thank you. Fortunately, our entire staff has decades of experience among them— many of them being at Saskatoon for years and years—so if anything in your night out with us does miss the mark, we can get it solved for you quickly and effectively.

5 We offer a retreat away from the busyness of life. Our lodge was created with you in mind, as a retreat away from all the hectic running and never-ending to-do lists you already have to face. Why not take a break from it all? Our lodge was designed for comfort and relaxation—from the fires in our fireplaces to the wood-trimmed bar and the warm, homey lodge feel. We love to welcome you into our home, but your stresses and troubles can stay outside.

6 We don’t want you to leave. While other restaurants only make money when they churn table after table, we want you to stay a spell and relax. Our business was formed on you coming back time and time again for great food, wonderful service and hospitality at a home away from home—not on making you eat and run. So come in, take a breath, have a seat (and a drink) and relax for a bit. We’ve got all the time in the world and we’d love to spend it with you. 7


Chris Miller

C h ris

Mille

r

Thaty h a e Y n Gu Garde

FROM POTAGER TO PLATE: EXPLORING THE SASKATOON GARDEN WITH YEAH THAT GARDEN GUY’S CHRIS MILLER You’ve probably already noticed that the new Saskatoon Lodge sits on nine acres, but did you know that the nine acres is home to a fully functional garden that you’ll probably taste during your visit? That garden—and all the vegetables and herbs produced within it—are the result of collaboration between Saskatoon owner Renee/Edmund Woo and Chris Miller, who is also known as “Yeah That Garden Guy”.

Check out Chris at: https://www.yeahthatgardenguy.com/ Also add his facebook and instagram page

But ideas like these don’t just grow out of nothing. Around the time that the lodge was under construction, Chris was getting his own business off the ground. As a student of environmental science and sustainability, he was increasingly interested in sustainable agriculture and aquaponics. When a professor told him he needed more hands-on experience, he took a job on a traditional farm in Asheville to learn. There, he fell in love—not just with growing, but with learning how to cook and effectively bring the garden to the plate. Then, after a brief foray in a few other farms and gardens, and in Greenville to help start Reedy River Farms, Chris began his own company, Yeah That Garden Guy, to help others learn how to plant, grow, harvest and use their own gardens. It was then he heard about what Edmund planned to do at Saskatoon. “Edmund was talking to the Jason Callaway at Bacon Bros about how he wanted to grow a bunch of his own veggies to use in the restaurant. Jason introduced Edmund to Mike McGirr with Feed and Seed. When Edmund asked both of them who could help, they suggested me,” Chris says. After meeting, Chris led Edmund to the idea of potager gardens—a historically French concept that includes fruits, vegetables, flowers and herbs intermingled among the space. Edmund and Renee (who is an avid gardener herself) instantly fell in love with the idea. “We try to mix function with esthetics,” Chris says of the plan, noting that the challenge sometimes comes along when doing it organically (“which used to just be called farming or gardening,” he adds with a laugh). “I got excited and started throwing out a thousand ideas, but the idea of potager gardens around is great for his space— especially if someone’s waiting on a table; they can go walk around out there among the spaces. Maybe it can encourage conversation.”


PA RT N E R S P OT L I G H T

In addition to the potager gardens that both decorate the common spaces around the restaurant, as well as feed its patrons, Chris wanted to create a more defined space simply for gardening for the restaurants. So, behind the restaurant (all along the area’s future Swamp Rabbit Trail), he installed 50-foot rows filled with all the veggies commonly used in Saskatoon’s dishes and Paleo meals— effectively furnishing the restaurant with a large portion of their needed produce. “The biggest challenge is to grow the quantity that they need, but also to have enough diversity to give them options. And it is a big challenge as the restaurant sales are multiplying every day!” Chris says.

“I can’t say enough great things about the Woos…it’s been great to work with them and to get to help them with their overall vision which has been really cool, and there is a true community aspect of growing food that they get.” Chris says. “It’s this thing that used to be so commonplace and people used to grow their own food, and that’s been lost—especially in younger generations, with mine included. I thought what I do would be a unique service and maybe I can be a catalyst for that—or maybe when the bugs come and the weeds I can just be added elbow grease.”

Working alongside Edmund and his team in the development was a great opportunity, but Chris notes that the lodge’s completion didn’t release him from the grounds. In fact, he’s remained engaged the entire time, watching gardens, and replanting as needed for different seasons. As each season changes, so do the plants growing at Saskatoon. After the summer ends, he’ll pull out basil and other summer plants, to replace them with kale, collards and other vegetation that loves the cold weather. In the potagers, he’ll replace annuals with perennials that will come back year after year, and add more herbs for the kitchen, as well as lavender, rudbeckia (which brings along beneficial insects), and snapdragons and violets. The goal is to produce four different seasons of interest and functionality within the outdoor spaces, and ideally produce around three to seven crops per row over the course of the year to yield the highest amount of produce. So far, he’s close. “For a production garden we’re right around a quarter of an acre (with plans to grow to at least an acre or so), so I have to be smart with what I grow in terms of days to maturity,” he says. “I’ve already grown four or five crops in one of those beds since July.” While Chris has loved working with the team at Saskatoon, Chris notes that his heart is truly in helping others understand the connection between farming and food in a way that is up close and personal.

People used to grow their own food, and that's been lost. CHRIS MILLER

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How Paleo Helped Jaudon Lose Weight, Improve Her Health, and Manage an Autoimmune Condition Hashimoto’s disease, an autoimmune disease that affects the thyroid gland, is a condition most often caused by viral or genetic issues. Although it is the most common form of hypothyroidism, affecting around 14 million people in the United States alone, it is also hard to ward off, with the immune system and the thyroid constantly under attack. For those who have Hashimoto’s, both the symptoms and the treatments can vary. Medications are usually prescribed, and constant oversight is needed for those who suffer from it. But as with most autoimmune conditions, there is significant research to show that many of the symptoms and the challenges begin in a common and easily addressable area of the body—the gut—and as such, can often be relieved with proper diet and care of the digestive system. Living with Hashimoto’s is complicated, so when Jaudon Barnett learned she had the condition, she was overwhelmed. Often tired and constantly drained of energy, she put off facing the disease as long as she could, and when her doctor mentioned that she needed to switch to a “clean” or Paleo diet, she avoided taking action—at least, at first.

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A PA L E O S U CC E S S STO RY

“My doctor told me about it about a year ago, and I didn’t do anything,” she says, noting that she had been following a low-carb diet for years, interspersing with Keto, which hadn’t seemed to work at all. “It just seemed so impossible to eat organic, to avoid allergens and all the other things. How was I going to take all these things out of my diet and still have anything I wanted to eat?” For Jaudon—as with many others who have autoimmune conditions—the other concern was how to make such a drastic dietary change consistent and sustainable when her body was constantly under attack. “I couldn’t spend hours trying to source it or go to the store and trying to figure it all out,” Jaudon says. “Really, I don’t have that much energy.” When she finally decided to take action in her diet, Jaudon attempted a Keto diet again, but didn’t lose a pound. Finally, while researching her options, she came across Saskatoon Paleo meal program and joined the mailing list. Then, when she realized the plans could be customized to fit all of her dietary restrictions and requirements, she signed up. “It’s real food. They make everything and if you have limitations like I do, they can handle it. They make it or bake it specifically for you,” she says. “You’re eating real food that isn’t pre-packaged…you can freeze it and heat it up when you have to. They lay everything out for you and all you have to do is eat it.” For Jaudon, while the convenience of the freshly-prepared meal plan was great, the specialization to the plan was instrumental. “Not only did I start off with a list of things I couldn’t have, but then I ended up adding to it,” she says. In the end, Jaudon couldn’t have whey, dairy, soy, or

“They make it or bake it specifically for you." legumes, but that didn’t deter the Paleo team at Saskatoon. “There’s a section where you can make a note and just remind them what you can or can’t have and they have been incredible. They even have two people that specifically work to make sure that anyone who has dietary concerns is taken care of.” Since starting the program, Jaudon has completed three sets of the five-week program, and the change has been undeniable. Not only was she able to lose weight, but her hair stopped falling out, her health improved and her symptoms eased. Her doctors noticed the change as well. “They are shocked—absolutely impressed,” she says. “I just saw one of my doctors yesterday and he said, ‘You’ve just added years to your life and by cutting all the junk out of your diet, and not only has it helped your weight lost but it’s helped your heart and everything.’” With the goal to get her Hashimoto’s into remission, Jaudon credits the team at Saskatoon with much of her incredible transformation, and notes that her story could be anyone’s. “Anybody can do it,” she says. “But I could never have done this without them as my team.”

For more information about the meal plan, see: www.saskatoonrestaurant.com/low-carb-paleo/ 11


14 Years Behind The Scenes: W H AT I T ' S L I K E T O M A N A G E W H AT Y O U D O N ' T S E E

In all the hubbub that surrounds Saskatoon on any given night, you’ll be sure to meet a lot of the employees that keep everything running smoothly. Still, there are many more you’ll never see—the men and women in the kitchen, who prepare your meal, from appetizers to dessert. That’s where you’ll find Wes Pusey. Although he’s been with the restaurant for 14 years, he didn’t start his hospitality career at Saskatoon. Instead, he went to Clemson, and took a kitchen job in Mount Pleasant while he worked on a marketing degree. With the degree in place, he moved to Greenville to look for work in marketing, taking a part-time job at Saskatoon. While the perfect marketing gig never came along, however, Wes became more and more ingrained in Saskatoon. “First, I started as a line cook at the sauté position,” Wes says. “Then, as it always goes in the restaurant business, people move on and new openings come up. I eventually moved over to the other positions on the line and then took over the manager position.” Today, more than 14 years after taking the part-time line job at Saskatoon, Wes is the Kitchen Manager, overseeing the inner workings of the restaurant behind-the-scenes. That means he does a little bit of everything, from making sauces, to butchering meat, placing food orders or working on the grill five nights (sometimes six and seven here in the new place) a week.

Wes Pusey Today, more than 14 years after taking the part-time line job at Saskatoon, Wes is the Kitchen Manager, overseeing the inner workings of the restaurant behind-the-scenes.

“I almost hesitate to call myself a manager because I’m very hands on,” Wes says, but he can’t deny the other part of his job—the one that has him supervising a full team of people to keep every order running smoothly. And that part of the job has grown significantly in the past year. “When we moved to the new location we had six or seven people in the kitchen. These days, I’ve been making a schedule for up to 15 people.”


EMPLOYEE SPOTLIGHT

After all, the new Lodge has a lot more space and many more tables to be set, so the restaurant is much busier. Add to that the event space with banquets or large scale events and the growing Paleo program, and you’ve got a kitchen that moves mountains every single day. While food is at the forefront of every encounter at Saskatoon, Wes notes that it’s just as important for patrons to understand the high level of expertise among the chefs, cooks and kitchen staff, even though you may not come face-to-face with them during your visit. Because they are experts in all things food and kitchen, they can be your most direct path to an incredible, new dining experience. “Just trust us,” Wes says. “We’ve been doing this a while, so don’t be afraid to try something new or ask for a recommendation.” Wes’ favorite on the menu? He likes the flavor of elk the best. And as for “doneness” on that new thing you’re about to try? Feel free to ask about that, too. “It’s not our job to talk people out of how they like their steak, but it’s definitely important.” (For the record, most wild game has better flavor when done medium rare, but when in doubt, just ask for “Chef’s Choice”.) But for Wes, his job is not just about preparing great food. It’s about preparing great food that accents a great experience, and about keeping the back of the house running smoothly behind the scenes. And while his only plans for the immediate future are to simply “keep growing,” his focus on service and experience are constantly in the forefront of his mind. “My focus is definitely on the service side,” Wes says. “It’s nice to have a staff that is competent enough to not have to have my hands in everything, too. It’s great to be really working with friends every day. Then of course, when everything is clicking along and going full pace it’s like a basketball team, and when it all comes together and we pull it off again (and again)—it’s satisfying.”

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Friend for Life The Goldman Wedding Celebration

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CUSTOMER SPOTLIGHT

When Ellen Goldman’s son, Daniel, married his girlfriend Chelsea Fetterhoff in a quiet, private backyard wedding, Ellen knew she wanted to do something special to welcome the new couple to the family. With only about two months to plan, she set out looking for the perfect venue, and found that at Saskatoon.

“My son’s favorite restaurant forever has been Saskatoon…. we’ve been eating there for many years, and my parents did prior to that,” says Ellen. “Even when the new location first went up—before he even proposed—we always thought it would be a great place to celebrate his wedding.” So, after the quiet backyard wedding, the Goldmans decided they would host a larger reception to celebrate the new couple in a more public fashion, with friends and family in attendance. One Monday, Ellen dropped by the Lodge—at that time bustling with the Monday rush of pickups for Paleo meals. In the rush, it would have been easy to be overlooked, but when Kate (one of the Saskatoon managers and featured in the inaugural issue of Lodge and Legend) saw Ellen there, she jumped in to show her around the space and build some ideas for the perfect event. Daniel and Chelsea got married in June. Ellen contacted Saskatoon in July to plan for an August event. They made an appointment with Jane, Saskatoon’s Wedding and Rehearsal Dinner Coordinator, and she sprang into action to get everything rolling: event spaces, food, drink, music and decor. “It was just an easy process,” Ellen says. “Whatever you want to happen, we can make happen.’ And they did.” With a tight deadline and a new space, there were plenty of opportunities for mistakes, but the synergy between the event team, the restaurant staff and the Goldman family was immediate, and unmatched. “The best part of it was that I could ramble in the way that I do and they still understood what I was looking for,” says

Ellen. “Jane could read my mind in certain areas...It was just an easy process.” Within a month, the perfect event sprang to life on August 18—a party for 140 of their closest friends and family that spread throughout the blue-trimmed event space and spilled into the outdoor area. Beautiful lights lined the areas, while Saskatoon’s own tastings filled the menu of heavy hors d'oeuvres in different stations around the room. “When we walked in that night it was perfect,” Ellen notes. “It was exactly the way we wanted it and exactly the way I envisioned it. They had brought my vision to life.” From the fast-paced beginnings to the very last call, the Goldman wedding was a success, and pulled everyone around into the festivities—even some of the Saskatoon restaurant staff. “We’re Jewish, so when we did the Horah (a traditional Jewish wedding dance), a lot of people had not seen that before,” said Ellen.”They even pulled Edmund’s daughter into the circle to dance.” But really, Ellen notes, what made the event with Saskatoon so special, even from the beginning, was the way they felt “The personal touch was amazing,” she says. “They’ve known us for years, but Edmund has this ability to become your family friend throughout the process. It was always “hug you in and hug you out”, and Jane was the same way. I didn't feel like it was a business transaction— although it was. Instead, I feel I have a friend for life.”

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T H E S A S K ATO O N LO D G E M E N U

APPETIZERS Bacon Wrapped Scallops

Pan-seared, then oven-roasted with citrus garlic cream and rémoulade dipping sauces. 10

Wild Game Sausages

The chef ’s selection of three unique sausages; smoked, then seared on live hickory fire served with horseradish cream and Yukon golden-honey mustard sauces. 11

THE F OUNDER’S PROMISE —

WE BUILT SA SK ATOON LODGE ON THREE PROMISE S: UNIQUE EX PE RIENCE We believe you deserve an unparalleled experience. Our staff’s been with us for decades, and many of our guests have become more like family than visitors, so every detail matters.

SU PERIOR QUALITY

Portabella Mushroom

Stuffed with roasted chicken, black olives, tomatoes, Monterey Jack and cheddar cheeses. 8

Buffalo Flank Steak

Served over caramelized onions and house-made hickory barbeque sauce. 10

Yukon Chicken Tenders

Fresh chicken tenders taken from the breast, skewered, grilled, and served with Yukon golden-honey mustard, and hickory barbeque sauces. 8

Saskatoon Spicy Shrimp

Plump shrimp skewered, grilled and served with Cajun rémoulade sauce. 10

Spinach Bacon Dip

Creamy Swiss and Monterey Jack cheeses laced with spinach & crisp bacon. Taste the outdoors! 10

House Salad

Served with your choice of Caesar, Balsamic Vinaigrette, Creamy Garlic Ranch, or Honey Mustard. 5

We serve only hand-selected meats, aged in house, hand-carved daily by our lodge chef and grilled over hickory fire, cooked to your preference and sealing in a burst of flavor inside every cut.

HOME GROW N We provide optimal freshness and taste in a superior culinary experience by supporting local farms, cultivating relationships with hardworking business owners and growers experienced in best practices of sustainability in working with the region’s unique soil and climate conditions. We also support local hand-crafted beer brewers and winemakers who put their heart and soul into their products. SO RELAX, ENJOY AND LET US TAKE YOU TO A FARAWAY MOUNTAIN LODGE… A PLACE PRESERVED IN TIME AND AN EXPERIENCE YOU’LL TREASURE FOR LIFE.

CAL L AHEAD SE ATING : 8 64 .2 97 .7 24 4

16

Try our exclusive collaboration with local brewery Thomas Creek! Brewed just for us by Thomas Creek, the Saskatoon Lodge Fireside Brown Ale has a deep leather hue with notes of roasted caramel and molasses. This beer has a perfect balance of hop bitterness that finishes with a piney citrus flavor and aroma.

After your meal, be sure to ask your server for a Dessert Menu!


T H E S A S K ATO O N LO D G E M E N U

ENTRÉES Your dinner includes fresh vegetables and your choice of our farmhouse-special potatoes (Our signature Northwest skin-on garlic mashed potatoes, jumbo baker or golden wedges).

WILD GAME

L O D G E

S P E C I A L T I E S

Elk Loin

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

Antelope

TA M E G A M E

B E E F

Cracked pepper, sea salt, hickory-grilled twelve-ounce cut, finished with parmesan peppercorn butter. A lodge specialty! 32

Filet Mignon

Rack of Lamb

Sirloin Steak

Saskatoon’s Mixed Grill

Blackened Ribeye

Chef ’s choice! A selection of three wild game cuts with a wild mushroom cream. Ask your server for today’s selection. 28

FISH & SEAFOOD

F R E S H

&

S A L T

W A T E R

S T E A K S

Ribeye Steak

Eight-ounce free range and field harvested from Texas, grilled over live hickory. Very lean and high in protein. 35 New Zealand French rack of lamb hickory grilled with house barbeque. 37

&

Our nine-ounce cut is hand-selected, aged, trimmed and grilled. A wonderful cut of beef! 34 Ten-ounce cut, seasoned with our special Northwest blend of herbs, then hickory grilled. 21 Traditional marbling, slow-roasted to a warm pink center then hickory seared with Cajun spices (only medium, medium well and well available). 28

THE BIRDS

C H I C K E N

&

Cedar Plank Salmon

Remington Roasted Duck

Pecan Crusted Salmon

Campfire Chicken

Oven roasted on cedar aromatic slats, then finished with citrus chardonnay cream. 23 Lightly seasoned, then brushed with Dijon mustard and honey, crusted with Georgia pecans and oven roasted. 22

Herbed, oven-roasted half duck finished with a l’Orange. A truly unique flavor! 23 A Saskatoon favorite! Hickory grilled, herbed, double breast finished with a tarragon cream sauce and pecans. 16

PORK

Citrus Shrimp & Scallop Skewers

Hickory grilled and served with garlic cream and rémoulade sauces. 22

Sizzlin’ Rainbow Trout

Fresh from the cold, clear, Idaho waters and grilled for a light smoky flavor, served sizzlin’ in the pan with your choice of wild plum or lemon pepper seasonings and garnished with a large shrimp. 20

Fresh From The Stream

Ask your server for today’s selection. Market Price

D U C K

T E N D E R L O I N S

Pork Tenderloin

Pan-seared, oven-roasted medallions prepared with a mustard-herb bread crumb crust and a white wine Dijon cream sauce. A Lodge tradition! 19

Most of our meals can be made to be Paleo Friendly or Gluten Free, please ask your server for modifications.

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

HAVE AN U P C O M I N G EVEN T ? Our new event center is now available for company get-togethers, family gatherings, and everything in between. Be sure to ask your server for more information. 17


681 Halton Road Greenville, SC 29607 (864) 297-7244

S A S K AT O O N R E S T A U R A N T. C O M

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Lodge and Legend Volume 1, Issue 3  

Lodge and Legend Volume 1, Issue 3  

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