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

Receive a special perk when booking a midweek corporate event.
Fall Midweek Corporate Special

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

ONEderous One Night Weekend & Holiday Escapes
ONEderous One Night Escape

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

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

Celebrate with a little something extra!
Package Add-Ons

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

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

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

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

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

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

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

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 members and their spouses will receive a 10% discount
Token Of Gratitude

Shrimp & Grits

Shrimp & Grits

Ingredients for Grits:
1 cup yellow grits (not instant)
1 cup low fat cream cheese
1 tablespoon unsalted butter
1/4 cup rice milk
Kosher salt
Freshly ground pepper

Ingredients for Shrimp:
1/2 cup 1/3" cubes tasso, andouille sausage, or bacon
1 tablespoon vegetable oil (optional)
3 garlic cloves, sliced
2 tablespoons (1/4 stick) butter, divided
16 large shrimp (about 1 pound), peeled, deveined
1/4 cup (or more) white wine
1/4 cup low-salt vegetable stock
1 tablespoon chopped fresh tarragon

Directions:
For the grits, bring 3 cups water to a simmer in a large saucepan. Gradually whisk in grits. Turn heat to low; gently simmer until grits begin to thicken. Continue cooking, stirring often and adding water by 1/4 cupfuls if too thick, until tender, about 1 hour. Stir in cheese, butter, then rice milk. Season with salt and pepper. Keep warm. Meanwhile, heat a large heavy skillet over medium heat. Add tasso; sauté until fat begins to render, about 5 minutes (if tasso is very lean, add 1 tablespoon oil to skillet). Add garlic and 1 tablespoon butter; stir until butter melts. Add shrimp. When garlic begins to brown, add white wine and vegetable stock. Simmer until shrimp is cooked through, about 2 minutes. Remove skillet from heat; set aside. Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon butter to skillet; swirl to melt and cover bottom of pan. Divide grits among bowls, forming a well in center. Spoon shrimp mixture into center of grits. Sprinkle tarragon over.