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

ONEderous One Night Weekend & Holiday Escapes
ONEderous One Night Escape

The Wellness Reboot will give you the tools and boost that you need to find wellness within you daily routine.
Wellness Reboot

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

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.