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On the Path to an Exceptional Poconos Dining Experience: Meet Stevan Sundberg

  
  
  
  
  
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all-inclusive resort

 

Did you know that Woodloch is home to 9 dining facilities?  With the opening of The Market at Woodloch, let’s make that 10.  From our family-style, country-comfort cuisine in the main dining room at Woodloch Pines, to the epicurean inspired “farm to fork” spa gastronomy at The Lodge at Woodloch, we have to up our game to ensure a quality dining experience is had by all.  Enter corporate executive chef, Stevan Sundberg.

R  Marketing sara.coons food 1 When Stevan started here in the beginning of the year   he came with lofty goals in mind for the all-inclusive Woodloch Resort nestled in the Pocono Mountains.  One of these goals is love, a little TLC, “I think the food at Woodloch needs inspiration.  I want every plate that runs out of any Woodloch kitchen to exude passion and heart.”

 Just beyond the entrance to The Lodge at Woodloch is a dirt road that leads to a lush garden where the concept of “farm to fork” comes from. Growing freshly there is everything from baby kale to fresh peas nestled in their pods. In the midst of getting to know what Steven brings to the table, I was able to step into his element where he is most inspired to do what he does best. Steven thrives off the ability to give guests quality, inspired, fresh cuisine. He wants to leave each plate with something scratch prepared, not necessarily out of a can. One of the many unique elements of Woodloch culinary arts is the new ability to be able to give our guests healthy, well-balanced options that could easily have been picked fresh from the garden the day their plate hits the table; which will continue to grow, figuratively and literally.

Stevan comes to Woodloch with 29 years of service and experience as the former executive chef at Skytop Lodge. He brought with him an exuberant ambition to keep dining options here at Woodloch trendy, unique, and to create consistency within each menu. There will always be room for improvement, but when it comes to our food options here we must always aim high and raise the bar.

R  Marketing sara.coons food 2Another great asset the Stevan brings to the table is an externship development program. Giving externs an environment in which they can grow to become a key player and eventually a long-term teammate in the kitchens here at Woodloch.  The short-term benefit to this program is giving Woodloch extremely talented chefs during the most peak season when demand is high.  The externs always seem to bring in passion, positive attitudes, and professional pride to our culinary and pastry teams.

 “At the end of their visit, I want guests to leave Woodloch saying, ‘Wow! This place was great. It had great activities, and fantastic entertainment, BUT the food was out of this world!’”

Cheers to the future of Woodloch dining, welcome aboard Chef Sundberg!

-shared by Sara Coons

Summer Dining Options at Woodloch

  
  
  
  
  
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So you did it! You’ve booked your summer vacation at Woodloch, one of the top 10 resorts in the world, and you’re gearing up for your Pocono Mountains summer vacation.  Now chances are at some point in between all of the fun-filled activities, endless amenities, and spectacular evening entertainment, you’re going to get hungry.  Whether your package includes two or three meals daily, or you’ve selected one of our guest homes and do not have meals included in your package, this guide will help you understand what options Woodloch has to offer in the summer.

Woodloch Pines Resort Options

The Main Dining Room at Woodloch Pines:  Woodloch’s classic family-style dining featuring at least four entrée options, soups, salads, and appetizers.  A children’s menu is always available.  This menu changes daily and is posted outside the entrance to the dining room.  Open daily for breakfast, lunch, and dinner.

The Inn at Woodloch:  Offers family-style dining along with an upgraded option to an à la carte menu for dinner.  Featuring at least four entrée options, soups, salads, and appetizers.  A children’s menu is always available.  Open daily for breakfast and dinner.

The North Lodge and Sports Bar:  Offers fun snack foods such as nachos, personal pizzas, hot pretzels, cold sandwiches, hot dogs, and salads.  Open daily from 11 AM to 2 AM. 

The Country Store:  Located at the Inn at Woodloch, the Country Store offers a full-service deli in addition to soups, salads, sandwiches, hoagies, fresh baked goods, and snacks.  They also carry grocery items: milk, eggs, etc.  Open seven days a week!

The Beach Bar and Grill:  Located by the beach, offers a full-service bar along with burgers, hot dogs, and chicken off the grill.  They also offer salads, nachos, snacks, and ice cream treats.  Open daily in the summer from 11 AM to 5 PM. 

The Outdoor Pool Bar:  Located at the Pool & Sports Complex, they offer wraps, salads, nachos, hot pretzels, hot dogs, fresh fruit, ice cream treats, and a full-service bar.  Open daily from 11 AM to 5 PM.

Woodloch Springs Options

The Grille Room and Awning:  Located in the Clubhouse at Woodloch Springs overlooking the golf course.  The Grille Room provides a casual atmosphere (TVs, tables, and bar) and features American fare with an a la carte menu for lunch and dinner.  Breakfast also available. 

The Vista and Terrace Dining Rooms:  Located in the Clubhouse at Woodloch Springs.  Offers a more formal atmosphere for dinner.  Menu options include seafood, steaks, pasta, veal, and fine wines.

The Lodge at Woodloch Options

Tree:  Located at our sister destination spa, Tree features organic, gourmet spa cuisine daily in a beautiful dining room overlooking the forest and a small private lake. 

Surrounding Area

The Boat House Restaurant:  A Woodloch-owned facility on Lake Wallenpaupack approximately 25 minutes away.  Serves American fare and seafood in a casual dining environment.  The Boat House is open daily for lunch and dinner.

Woodloch definitely has many options to suit your tastes.  If you would like more information or would like to make reservations, please call 570-685-8002.

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Irish Cooking and Shenanigans in the Poconos!

  
  
  
  
  
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~Shared by Jake Basil

It's that glorious time of year again. It only lasts for a little over a month so indulge now.

It's corned beef time. We're serving it here at Woodloch every Tuesday night and Sunday afternoon on our Smorgasbord. We also serve our traditional cabbage, potatoes, and our baby carrots. Yum!

The thing about corned beef and cabbage is that you're either in or out. Love it or hate it; embrace it or ignore it. For me, I can't get enough. I make it for my family, my in-laws, my son's friends and anyone who expresses to me that they will miss out on this lovely feast because they have no one to make it for them.

What's not to love about this dinner? The completion of a flat cut or point corned beef, tiny red potatoes or white potatoes, Guinness or O'Douls. Oh the decisions! Every year I think, "why didn't I take notes from last year?" This year I'll just make several dinners over the month. Note to self: write down the pros and cons of each course.

Then you have the smells of all of this goodness warming every room in your house. I cook my corned beef in the largest pot I have in the house, occasionally turning it over. I even like the corned beef facials I get when I take the lid off the pot, and the steam comes rushing at me. The days before the meal my family and I anticipate dinner: hot corned beef, cabbage (some like it with a little vinegar), salted boiled potatoes, and carrots with a lot of butter. I like my carrots coined.


Let's talk leftovers: sandwiches, corned beef hash, Shepherd's pie - the possibilities are endless. I used to make my own Irish soda bread, but Woodloch's is so good I buy it here and spend the extra time on dinner. Woodloch also features an Irish Cooking Class throughout the month of March - something that simply should not be missed!

If that wasn't enough of something special, the night before Saint Patrick's Day we get a visit from tricky leprechauns. I personally haven't been able to spot them yet they leave their mark. There is magically delicious cereal on the counter (which only appear this time of year) and a hunt for a pot of gold. Those wee mischievous leprechauns may appear at other times of the day: in lunch boxes, at dinner, during shower time or even at bedtime. it's a fun time for all.

If after reading this and you feel you are missing out I have a tip for you: our very own John Sloane has been throwing his traditional Saint Patrick's Day party for years. After the green line seamlessly appears on the road from the water wheel (it used to be in front of Sloane's house before he moved) and runs to the nightclub, the parade begins to assemble. There are different kinds of floats and plenty of characters riding on them.

girlfriend getaway, poconos golfYesterday for St. Paddy's Day, the road was lined up with friends and family, staff and guests all eagerly waiting to join in the fun. When the parade ended at the Inn, the fun didn't stop there. Sloane and his family throw a "Traditional Saint Patrick's Day Party". There were stories, Irish music, mischief, and a lot of malarkey.

If you're in the mood to do a jig or two and bask in the luck of the Irish, John Sloane is the man to show you. You can find out more about our March Irish festivities by calling 1-800-WOODLOCH, and be sure to join us next St. Paddy's Day!

Erin Go Bragh to you and your family!



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Living with Allergies: Woodloch's Kitchen Caters

  
  
  
  
  
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~Shared by Tammy Compton

Allergies are pretty common. Dust, mold, medications, pollen, pet dander, and food are just some of the guilty culprits. Launching our immune system into all-out attack mode, allergies can cause all kinds of problems, some of them life-threatening.

According to the website About.com, the most common food allergies stem from only eight different food sources: milk, eggs, peanuts, tree nuts, soy, shellfish, fish and wheat. And Woodloch Pines does everything they can to accommodate all of them. As to what the most prevalent allergies are that the all-inclusive Poconos resort sees, Dining Room Manager Jamie Benjamin says, "Nut allergies are the most common, and then I would say gluten."

Gluten sensitivity and cases of Celiac Disease seem to be on the rise. Sources say more than 3 million people in the United States suffer from Celiac Disease (or about 1 in 133) and that many go undiagnosed. Online source Localhealth.com says, "Wheat intolerance is the hallmark of celiac disease, a condition that damages the lining of the small intestine and disturbs the body’s ability to absorb nutrients . . . The damage to the intestine that occurs with this condition is due to an immune reaction against gluten, a protein that is found in wheat, barley and rye. After the small intestine has been damaged, it cannot efficiently absorb nutrients and malnutrition is the result."

Allergies and dietary restrictions can make dining out downright tough, but Woodloch Pines Resort readily rises to the challenge. So, whether you are gluten intolerant or are living with Celiac Disease, Woodloch can accommodate with gluten-free dishes. They're even offering up a gluten-free Thanksgiving, featuring gluten-free stuffing and gravy.

According to Woodloch's website, "Woodloch's Culinary Arts division is committed to offering options to accommodate our guests who require lifestyle dining options, as well as specific requests from those with food allergies or intolerances. Advance notice is strongly recommended and required in some instances. Woodloch will use reasonable efforts to prevent the introduction of the allergen of concern into the food through close attention during our sourcing, preparation and handling processes.

However, it is ultimately always up to the guest to use his or her individual discretion to make an informed choice regarding whether to order any particular items. Woodloch cannot guarantee that allergens may not have been introduced during another stage of the food chain/service process, even inadvertently by us. Woodloch can accommodate most food allergies and food intolerances, such as gluten or wheat, shellfish, soy, lactose or milk, peanuts, tree nuts, fish or eggs. We can also prepare options that meet the needs of our vegetarian patrons. Please contact our Special Diet extension, 570-685-8215, extension #6709 (SPEC) after you have completed your reservation. You may also email us at 'specialdietsATwoodlochDOTcom'." 

Please include the names of the individuals with a special request, dates of stay, phone numbers and allergens. If you have multiple allergies, please contact us before you finalize your trip to discuss your dietary needs, as we cannot guarantee we will be able to meet your requests. Please note that we do not have separate kitchens to prepare allergen-free items nor separate dining areas for guests with allergies to dine."

Special Diet items: Woodloch Pines Resort

(Items are subject to change without notice based on product availability)

We try to have the following items available on a regular basis. We do need to know at least a meal in advance if you would like any of the following items so our kitchen can prepare them safely. Advance notice is required, especially for large groups that will need any of the below items.

Breakfast Items:

Cherrybrook Kitchens pancake mix: free of gluten, dairy, eggs, nuts (no soy ingredients listed)

Pamela’s Pancake Mix: free of gluten (CONTAINS ALMONDS & MILK)

Vans Waffles-gluten free and vegan

Udi’s Bagels – gluten free, dairy free (CONTAINS EGGS)

Gluten Free Rice Chex Cereal (no advance notice is needed)

Lunch & Dinner Items:

Amy’s Soups-all gluten free and vegan:

Lentil Light in Sodium, Curried Lentil, or Light in Sodium Lentil Vegetable

Chunky Vegetable or French Country Vegetable, or Fire Roasted Southwestern Vegetable

Split Pea

Tinkyada Brown Rice Spaghetti: ingredients are: brown rice, rice bran and water

Schar Penne Pasta: ingredients are: corn flour, rice flour, pea protein, mon- and diglycerides

Harvestland Chicken Breast Chunks, Gluten free

Udi’s White Sandwich Bread – gluten free, dairy free (CONTAINS EGGS)

Udi’s Hamburger Buns-gluten free, dairy free (CONTAINS EGGS)

**(Occasionally we have other brands of gluten free breads or rolls available)**

Dessert Items:

French Meadow Brownies-gluten free, lactose free, peanut free (CONTAINS EGGS; POSSIBLY SOY)

Purely Decadent Made with Coconut Milk Vanilla Bean- (CONTAINS COCONUT)

Purely Decadent Cookie Dough- (CONTAINS COCONUT & SOY)

Luigi’s and/or Philly Swirl Italian Ices

Tofutti Cuties Ice cream sandwiches- (CONTAINS SOY & WHEAT)

Misc. Items

Silk Original Soy Milk (Red Box)

Rice Dream Original Enriched Rice Milk

Smart Balance – vegan

Pure Maple Syrup

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Tastes like FUN: Woodloch Recipes!

  
  
  
  
  
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~Shared by Mariann Crandall

Do you think about Woodloch's yummy food after you've gone home? Now you can make some of those delicious treats at home until your next visit to Woodloch! Let's start off with one of the most talked about breakfasts' Woodloch has to offer: Scandinavian Pancakes

Before you begin, you will need: a griddle set to 325°, Pam spray, a measuring cup, mixing bowl, spatula and ladle.

 INGREDIENTS:

  • 1 1/2 cup milk
  • 4 large eggs
  • 1 1/2 tsp vanilla
  • 1 1/3 cups flour
  • ½ cup sugar
  • 1 tsp salt

In a mixing bowl, crack three eggs (be sure that there are no shells), and beat the eggs well. Next add sugar, salt, flour, and vanilla, and mix until smooth. Add milk slowly as you mix the batter. Set the mixture close to your griddle, and spray your griddle with Pam. Spread your batter onto your griddle with a small ladle into an oval shape. Cook on each side for 30 seconds. Woodloch puts butter in the middle and rolls them up. This recipe makes about 12 pancakes depending on the size!

And now for our Broccoli Salad! Start by cutting florets off of one head of broccoli and add:

  • ½ cup chopped bacon bits 
  • 1 cup raisins (you can substitute dried cranberries)
  • ½ cup shredded mozzerella (optional)
  • ½ small red onion diced

Place all into a mixing bowl, and in a separate bowl mix the dressing:

  • 1 cup mayo
  • ¼ cup apple cider vinegar
  • salt & pepper to taste

Mix all together well and place covered in the fridge for an hour before serving.

Time for everyone’s' favorite part of any meal . . . dessert!! One of my favorites is Woodloch's Maple Raspberry Bread Pudding:

  • 1 ¼ cups eggs
  • 10 oz sugar
  • 1 tbs. Vanilla
  • 1 tbs maple extract
  • 1 cup apple juice
  • 1 cup heavy cream
  • 1 loaf of bread (cubed) 
  • 1 cup of raspberries (frozen)

Mix the eggs and the sugar for 3-4 minutes (low speed). Add both the extracts, apple juice and heavy cream. Mix for an additional 3 minutes (low speed). Add the cubed bread, and let it soak for 15 minutes.

Butter the bottom of a 9 x 13” baking dish. Pour the mixture into the pan and top with the raspberries.

Bake in a water bath at 365° for approximately 45-60 minutes or until set.

For more delicious recipes, stop in our gift shops on your next visit to Woodloch to purchase our cookbook loaded with all your favorites, and bring a taste of Woodloch home with you. Happy cooking!

 

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