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

In Just One night, you can truly escape.
Just One - One Night Midweek Escape

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.
Mother-Daughter Getaway

Where Graduates Will Enjoy a 20% Savings!
Graduation Celebration

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

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!
Gourmand Getaway

Reconnect for a girlfriend getaway at The Lodge at Woodloch
Girlfriend Getaways

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

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

Sometimes a "thank you" is not enough to show our gratitude. Active and retired military, police and firemen and their spouses will receive a 10% discount
Token Of Gratitude

Celebrate with a little something extra!
Package Add-Ons

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

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

Calaloo: Crab and Coconut Spinach Stew

Calaloo: Crab and Coconut Spinach Stew
from Chef in Residence Carla Hall

3 strips of bacon
1 large green bell pepper (stemmed, seeded, and cut into 1/2-inch dice)
1 small yellow onion (peeled, finely diced)
4 scallions (green onions, trimmed and thinly sliced)
4 garlic cloves (peeled, minced)
2 sprigs fresh thyme
1 Scotch bonnet chile (slit open)
1 pound king crab legs (cut into individual legs)
3 cups chicken stock
1 cup coconut milk
1 pound baby spinach
Kosher salt and freshly ground black pepper (to taste)

In a large, deep skillet, cook the bacon over medium heat, turning occasionally, until the fat has rendered and the bacon is crisp, about 5 minutes. Drain on paper towels, crumble, and reserve. To the fat in the pan, add the bell pepper, onion, scallions, garlic, and 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is just translucent, about 2 minutes. Add the thyme and chile. Cook, stirring occasionally, about 5 minutes. Add the crab legs and cook, stirring, for 2 minutes. Add the chicken stock, coconut milk, and a pinch of salt. Bring to a boil over high heat. Then cover, reduce the heat to a simmer, and cook for 15 minutes. Transfer the crab legs, chile, and thyme sprigs to a dish. Discard the chile and thyme. Stir the spinach into the skillet and cook until it wilts, about 1 minute. Transfer to a blender and puree until finely chopped. Season to taste with salt, keeping in mind that both the bacon and crab are naturally salty. Transfer the pureed spinach to a serving bowl, and top with the bacon and crab legs.