Treat yourself to a midweek escape ... true relaxation is closer than you think.

Enjoy a gracious gathering during the season of thanks and wellness

What's the best way to honor one of the most significant relationships? Of course, a Mother-Daughter Spa Getaway to The Lodge at Woodloch.

Love is in the air...take a break and retreat with that special someone.

On your Gourmand Getaway, prepare to be pampered in fine dining!

Reconnect for a girlfriend getaway at The Lodge at Woodloch

Take time to reconnect as a couple, or with a few of your pregnant girlfriends, and celebrate the new endeavor ahead.

Stay 5 or more nights, receive a complimentary night during your stay*

Relax and renew with our seasonal treatments - available for a limited time.

Rejuvenate your body and soothe your soul with a treatment inspired by a special Dogfish Head beer.

The Zen of Golf...add on a golf game to any package.

The Lodge at Woodloch offers a special spa services package, The Rosemary Renewal Club.

Relax in one of our luxury vehicles, while extending the enjoyment of your time away.

Sometimes a "thank you" is not enough to show our gratitude. Active and retired military members and their spouses will receive a 10% discount

Learn More about Group Discounts for 6 or More Guests

November is Food & Wine Month

At The Lodge at Woodloch we know how important it is to pair a relaxing stay with amazing food and wine. This November we are celebrating the culinary talent of our own experts as well as some select guest presenters and chefs. Join us for a month of culinary tips and tastings that you are sure to use during the upcoming holidays!
 


Galen Glen Winery, November 1st - 3rd
The youngest son of a Pennsylvania Deutsch or “Dutch” farmer and truck driver, Galen grew up tending everything from vegetables to fruit trees to field crops.  Like most youth, Galen wanted to escape his family farm and fled to college, receiving a degree in Mechanical Engineering. His professional career launched quickly and he was soon managing a 12 million dollar business.

Interested in science from youth with a natural proclivity for mixing unusual concoctions (like perfumed toothpaste), Sarah eventually received a degree in Chemistry. Her professional career was focused on pharmaceutical packaging components for injectable drugs. But it was trips to Germany, and wine from Hawaii via husband Galen’s best friend, that collided to inspire Sarah and Galen to leave corporate jobs and acquire the Troxell family double century farm.

Twenty-one years young, the winery boasts numerous accolades and the praises of critics. Galen is the winegrower, sustainably nurturing more than 20 acres of vines. Sarah, as the winemaker, is proud to be entrusted each harvest with translating the story of the growing season and land into wine.  When not farming wine, Galen and Sarah enjoy drinking wine of course, cooking with Galen as head chef and Sarah as his ‘sous-chef’, and encouraging their three grown children to pursue their aspirations.


Madame Fromage & Andre Darlington, November 3rd - 5th
Tenaya Darlington (Madame Fromage) is a food writer and educator in Philadelphia. By day, she teaches writing at Saint Joseph’s University; by night she pens the cheese blog Madame Fromage (madamefromageblog.com). Her book, The Di Bruno Bros. House of Cheese (Running Press, 2014), may be the first cheese guide to suggest pairing cheese with cocktails. Her writing has also appeared in Cooking Light, Global Traveler, and the Philadelphia Inquirer.

André Darlington has been writing about the cocktail revolution from a front-row barstool since it began over a decade ago. His cocktail column appears in Isthmus, Madison, Wisconsin’s alternative weekly. A frequent imbiber across the U.S. and in Europe who cannot resist getting behind the stick, André has attended the bartender education program, BarSmarts, and lived to write about.it.


Two Leaves & a Bud Tea, November 5th - 6th
Two Leaves and a Bud is an independent tea company based in the small mountain town of Basalt, Colorado (population 3,000), and is known internationally for producing high quality organic and fairly traded tea in sachets, iced tea, loose leaf, and now teabags from their Paisley Label Tea collection.
Richard Rosenfeld started the company in 2004 after traveling extensively in Asia for business where he became passionate about tea. He was confounded by not finding that same quality tea back at home. So he went to the tea gardens in Sri Lanka, India and China to begin developing relationships with organic tea farmers from whom the company now sources small quantities of tea each growing season. Two Leaves and a Bud was a pioneer of the pyramid-shaped sachet in North America. These tea sachets have made drinking whole leaf tea convenient for all. The special shape and size of the sachets allows the tea leaves room to infuse completely, providing fuller flavor. Truly great tea is hard to come by. It requires rich flavor with complexity and nuance. It balances sweetness and astringency. It’s a labor of love: Every season’s new tea brings variance in cup color, flavor, depth, intensity, all of which need to be cupped and assessed. Most of all, it requires the kind of passion this bunch of tea drinkers has for their favorite beverage. Named for the top two leaves and bud of the tea plant (Camellia sinensis) plucked by hand to make the world's best tea, Two Leaves and a Bud has built a grassroots following by "taking tea personally" — connecting tea lovers to the tea they love and introducing new tea drinkers to great tea. Cheers to that!


Diane Henderiks, November 6th
As one of America’s most versatile, experienced and educated culinary professionals, Diane Henderiks is on a mission to teach new levels of cooking and eating well. Diane is the host of "Chef Inspired Healthy" on The Daily Meal and has appeared on numerous shows like Good Morning America, Fox & Friends, CBS Early Show, and The Chew. With her formal background as a Registered Dietitian, she shares her message that, ‘Any dish can be revamped to be good for you, it just takes a little education and finesse!’ Diane’s simple approach to living well has made her the go-to expert on nutrition, with a lifestyle emphasis, in the media today. She believes that through her work she can help to change the way society views food, health and nutrition. dianehenderiks.com.


Talia Segal Fidler
Talia Segal Fidler holds a Master’s of Science degree in Health and Nutrition Education and a Bachelor of Fine Arts.  She has been teaching art at the JCC of Manhattan for the past 15 years, as well as participating in the wellness and culinary programs.  Through her work with hundreds of students of all ages, she realized the important role of nutrition in disease prevention and healing, and how powerful the mind-body connection is in relation to our eating habits. A board-certified Holistic Nutrition Coach, Talia’s mission is to empower her clients to take control of their health, and improve their eating habits and their well-being by making sustainable changes that will be appropriate to their own individual lifestyle. Talia gives workshops and group lectures on nutrition-related topics such as food and longevity, seasonal eating, detoxification, foods that fuel, mindful eating, plant-based nutrition, navigating the supermarket, and nutrition for disease prevention. Talia also has a diverse professional background as a fine artist, and has been showing her artworks in galleries and museums in the USA for the past 20 years.


Cooper Graney of Doc’s Hard Ciders, November 10th - 12th
Doc's Draft Hard Ciders are the original craft ciders of New York established in 1994.Our mission since our inception has been to create fruit based alcoholic beverages that are as unique as the fruits themselves. All of our hard ciders are hand crafted with whole New York State grown apples. The apples are fresh pressed just before fermentation to ensure the highest quality for our ciders. Naturally gluten free.


Jef Stebben of Maple Springs Vineyard, November 17th - 19th
A California native, Jef has been making wine professionally since 1997. His first harvest after graduation from UC Davis was at Opus One where he worked closely with the winemaker and cellar master. In 1998 Jef began working with Carneros Creek where he developed a passion for Pinot Noir and Chardonnay. After crafting world class Burgundian styled for two years, Jef sought out more challenging climates to make wine. He landed in Washington State as the winemaker for the Hoodsport Winery where he first was exposed to the cool climate viticulture of Washington and Oregon. Jef returned to California in 2001 where he ran the California Wine Company's Bandiera Winery making over one hundred fifty thousand cases per year. At the same time Jef started Stebben Wine Consultants, which offered winemaking services and advice to smaller wineries all over Northern California. Often Jef would run the harvest and winemaking for up to twelve brands. In 2009, Jef traded in his consulting hat for a full-time position in Virginia. Looking for more permanent roots, Jef was seduced by the verdant hills and potential to make a difference in the wine and viticulture of Pennsylvania. He joined Maple Springs Vineyard in 2010 where he has guided the development of their high tech, ecologically friendly winery and spearheaded the expansion their vineyards from two to ten thousand vines. In addition to his passion for wine, Jef loves great food, sharing time with friends, and making balloon animals.


Brian Freedman, November 21st - 23rd
Brian Freedman is a wine, spirits, food, and travel writer, restaurant and beverage consultant, drinks educator, and event host and speaker. He writes a regular wine and spirits column at Forbes.com, contributes to Whisky Advocate Magazine, is a contributing writer for John Mariani's Virtual Gourmet and Philadelphia Style Magazine, and was restaurant critic for Suburban Life Magazine and Philadelphia Life Magazine. In addition, Brian has contributed to JancisRobinson.com and has served as Editor-at-Large for Drink Me Magazine online. He has also contributed pieces to Wine Enthusiast Magazine, Fodors.com, and Sommelier India, the largest wine magazine in India, and writes the blog The Food, Drink & Travel Report. In 2013, 2014, and 2015, he was recognized by the Pennsylvania Newspaper Association’s Keystone Awards for his ongoing food and drink coverage for Philadelphia Weekly, for which he was restaurant critic and beverage columnist for over five years. Previously, he worked as wine columnist for Affluent Magazine and The Good Life Report; drinks columnist on CityEats.com, the restaurant site by the Food Network; director of education at the Wine School of Philadelphia; food and wine editor and restaurant critic for LifeStyle Magazine; restaurant critic for AroundPhilly.com, AroundAC.com, and The Evening Bulletin; editorial director for ClassicWines.com; and host of Classic Wines TV, a popular online wine show. Brian also hosted the Philadelphia episode of “Hungry In...Philadelphia” on the Hungry Channel online. For several years, he wrote the UncorkLife blog for Wine Chateau, one of the largest online wine retailers in the United States. He regularly hosts wine dinners and tastings at corporate offices, restaurants, clubs, and private residences, and co-hosted a series of wine tastings at The Four Seasons Hotel Philadelphia in 2011. In 2013, he ran a seminar for the hotel's banquet staff on wine trends and sales. Brian also has worked with Wine Chateau to run their wine tastings at the GBK gift lounge in Los Angeles for invitees to the Emmy Awards, the Golden Globes, and the George Lopez Celebrity Golf Classic. He also spoke about Italian wines in 2013, 2014, and 2015 at the National Italian American Foundation's gala weekend in Washington, DC. Brian's writing has been published internationally, nationally, and locally, and he has appeared on television on Fox 29's "Good Day Philadelphia," Comcast's "Your Morning on CN8," ABC7’s “View From The Bay” in San Francisco, NBC4’s “Weekend Today in New York,” CBS2’s “The Couch” in New York, and the nationally syndicated “Better Show.” He also discussed Albariño wines live on-air for Spanish television in Galicia. He has emceed the Chefs Panel at the National Association for Catering and Events conference, worked as host and moderator for the culinary demonstrations at the Catersource and Event Solutions Conference and Tradeshow in Las Vegas, lectured on wine and beer at the International Association of Conference Centres conventions in Chicago, Washington, D.C., Los Angeles, Texas, and New York, was a speaker at the Society of Wine Educators conference in Orlando, and has discussed wines live on-air on “Cooking Today” on Martha Stewart Living Radio, SiriusXM, and on "Food Talk with Mike Colameco" on the Heritage Radio Network.  Brian has been interviewed for articles in a number of publications, including The Washington Post Magazine, Worth Magazine, USAirways Magazine, The Philadelphia Inquirer, Grape Magazine, and syndicated Associated Press pieces, among others domestically, as well as publications in Israel and Uruguay that have coincided with his visits to those countries to taste their wines and food. He has worked as a consulting sommelier for various restaurant projects and wine dinners, and has consulted on the wine lists for three meals at New York’s prestigious James Beard House. He also has had relationships with private collectors as a personal wine consultant, and consulted on the wine list at, among others, Top Chef Season Seven winner Kevin Sbraga's flagship Philadelphia restaurant Sbraga, Talula's Daily, and Talula’s Garden, which was named one of the 10 best new restaurants in America 2011 by Bon Appetit Magazine and one of “America’s 100 Best Wine Restaurants” by Wine Enthusiast Magazine in 2012, 2013, and 2014. In addition, Brian has conducted wine-cellar assessments for clients looking to both purchase and sell their collections, and for an insurance adjuster in order to assess potentially damaged bottles. He has consulted for Stephen STARR Events and STARR Restaurant Catering Group for wine and other beverages, has hosted several wine dinners at the Kellogg Conference Hotel at Gallaudet University in Washington, DC, and hosted wine dinners around the country for the officers and high-level clients of PNC Wealth Management. Brian also has hosted several wine-education dinners for Reed Smith LLP, focused on teaching their summer associates how to feel more comfortable with a restaurant's wine list during dinners with clients and colleagues. Brian has traveled to nearly three dozen countries around the world and extensively throughout the United States to experience the food, drink, and culture for his work. He hosted occasional beverage and food classes at COOK Philadelphia (some based on his international and domestic travels), hosted travel and wine seminars at the Lodge at Woodloch in 2012, 2014, 2015, and 2016, eats hundreds of restaurant meals a year, served as Membership Chair of the Wine Media Guild of New York, and in 2012 completed his term as the Philadelphia Ambassador for Port and Champagne for the Center for Wine Origins. (He hosted several seminars for Champagne Bureau USA in 2014 and 2015 in addition around Philadelphia.) Later that year, Brian was named the first American Ambassador for the Albariño Explorers Club from Rías Baixas, Spain, for 2013 and 2014.