Lodge and Legend: Volume 2 • Issue 1

Welcome to the Summer issue of Lodge and Legend, our quarterly publication from Saskatoon Lodge
where we share the experiences and memories that make Saskatoon what it is, as seen from our
patrons’ eyes.
Can you believe it? We are already over halfway through our second year in our new location. The
holidays kept us busy with parties, and the New Year brought the usual rush of Paleo clients eager to eat
well and get into shape for their New Year resolutions. In this issue, we interview one of our hundreds
of Paleo clients, A.J. Harrison, who lost nearly 65 pounds…we are so proud of him!
Then, we blinked our eyes and we were into wedding season. Last year—our first year—we did multiple
rehearsal dinners (rehearsal dinners have always been one of our specialties), but we only did seven or
eight weddings. This year, we will more than double that! Every wedding we have hosted has gotten
me choked up a bit; it is just amazing and we are so blessed our patrons have allowed us to share in and
help make such important memories. In this issue, you will read about the Littlepage/Payne rehearsal
dinner and how fun and cool it was to host that party.
In other features, we cover artist extraordinaire Kim Granner, who created the redwood tree mural
in our restaurant, as well as the Baileys, two of our longest supporting patrons. You’ll also get some
gardening ideas from our own organic farmer, Chris.
To close out this issue’s Fireside Chat, I just want you to know how thankful we are for this great
country we live in. My father and mother were immigrants from China, my Dad first coming over in
the 1930s and my Mom following him in the 1950s. They came with nothing from the poor countryside
of Southern China to America in search of opportunity and a better life…and this country and the good
Lord has taken care of our family ever since.
That is why when I see people kneeling for the Pledge of Allegiance and the National Anthem (while
I do celebrate this great country that allows such freedom to protest) it makes me physically sick. The
Woos believe in the American Dream, in working hard, and in earning our place in this great land. We
are so grateful to be citizens of this great country, and that is why Saskatoon has (and will always have)
the American flag hanging in front of our building.
We thank you for allowing us to serve you, the community that raised us.
Our cup truly runneth over. That's a phrase not often used these days, but it fits. We are so grateful for
all our blessings and all the customers who have become part of our family over the years.
Thank you, and we’ll see you at The Lodge!
Edmund, Renee & The Family at Saskatoon
Copyright @2019 by Saskatoon Lodge and The Brand Leader. All foreign and U.S. rights reserved. Contents of this publication, including images,
may not be reproduced without written consent from the publisher. Published for Saskatoon Lodge by The Brand Leader.

TABLE OF CONTENTS
IN THIS ISSUE
19
TWENTY
3
4
6
8
FROM THE GARDEN
Tips and Tricks for Planning your Summer Garden
THE LEGEND OF THE LODGE
The Search for the New Home
PARTNER SPOTLIGHT
The Imaginative World of Artist Kim Granner
EVENT SPOTLIGHT
Anne Littlepage and Stephen Payne
10
A PALEO SUCCESS STORY
AJ Harrison’s Journey
to Paleo Paradise
12
13
14
16
TASTE OF THE LODGE
Summer Sear: Grilled Pineapple
EMPLOYEE SPOTLIGHT
Meet the Team: Daven Dawkins
CUSTOMER SPOTLIGHT
From Coast to Coast: Anthony and Teresa Bailey
THE SASKATOON LODGE MENU
Our Appetizers & Entrées
1

LIFE’S
TOO SHORT
TO SPEND HOURS OF YOUR LIFE PREPPING HEALTHY MEALS.
Since 2009, thousands of people have discovered our healthy, convenient at-home
meal plans prepared by the same team of chefs that make dinner at Saskatoon
Lodge every night. Try it for yourself to keep your diet and your schedule in peak form
with our pre-packaged Paleo meals, available by weekly order.
If you’re tired of fad diets, are ready to try a sustainable, healthy plan and want to learn
more, visit saskatoonrestaurant.com/low-carb-paleo or email edmund@edmundwoo.com.
681 HALTON RD. GREENVILLE,SC 29607 • 864.297.7244 • saskatoonrestuarant.com/low-carb-paleo

FROM THE GARDEN
SPRING HAS SPRUNG IN TO A VERY HOT SUMMER:
Tips and Tricks for planning your
Summer Garden
Spring can be a chaotic time for a farmer. The weather doesn’t care about your crop plans, priority lists,
planting schedules, or harvest needs. Late frosts can delay the planting of your tomatoes, peppers,
and eggplant, which have been dying to get into the ground since you started them back in February.
The bugs are emerging with the warmer days and they are hungry.
We had a challenging winter at the Saskatoon farm beds, but the new high tunnel saved us
as it allowed us to start many of our vegetables under its protective roof and walls.
But besides the bugs and possible late frosts, most of the chaos doesn’t translate into
the home gardening space. The days start getting warmer, everything turns green, and
nurseries start to stock vegetable starts. This is an exciting time for the home gardener!
Here are a couple of things to remember when planting your summer garden:
Replenish Nutrients
If you’ve grown some cold-hardy vegetables in the fall/winter/spring, you’ve probably just
cleared them out to make room for your heat-loving summer crops. You need to restore
the nutrients that those plants have consumed while they were growing. I prefer to use
compost, worm castings, and/or organic composted poultry manure. These are all low/
broad-spectrum ways to add soil biology and nutrients to your garden.
If you plant tomatoes, peppers, cucumbers, or zucchini in containers, hanging baskets
or even five-gallon buckets, you can take advantage of mobility, limited space, and
finding the best sun available. However, every time you water, you are leaching
nutrients from the soil. Remember to regularly apply those nutrients every two to
three weeks for continued growth and fruiting.
Water Regularly
Even moisture on a regular basis is key to a plant’s healthy growth; just one inch of water/
rain per week is ideal. Although Edmund almost has a heart attack every time he gets the
water bill, he knows this is essential for his farm-to-table vegetables for Saskatoon.
Make sure you water until the plant is thoroughly moist, but not drenched. Setting up
an automatic timer with drip irrigation will save you lots of time, and even allow you
to go on vacation without having to worry about the garden.
Cover Bare Soil
Keeping the soil covered will help prevent erosion, weeds, and compaction from rain
or watering. It also keeps the soil cooler and retains moisture better.
Leaves or mulch will help maintain moisture and provide nutrients as they break
down over time. When the plants grow up and form a canopy, they can also have
similar properties.
Come by and greet me at Saskatoon! While I am in and out all week, I am usually
there early Thursday and Friday mornings all summer to harvest!
WHEN YOU EAT
AT SASKATOON
SUMMER,
LOOK FOR:
•••
Fresh salad greens,
broccoli, radishes,
tomatoes, beets
and more — they are
all mine!
•••
As always,
Happy Growing!
These garden tips (and
many more) provided to
you by Chris Miller,
That Garden Guy, LLC
3

When we left off in our last issue,
Edmund and Renee had sold all of the family
restaurants except Saskatoon so that they could
both focus on growing Saskatoon and devoting
more time to raising their children.
Over the ensuing years, the Woos continuously evolved the
culinary offerings and the service/hospitality experience
within the restaurant. Along with their staff, they built and
maximized both the restaurant’s dine-in business as well as
helping thousands of local Greenville residents lose weight
and keep it off with the Chef Prepared Paleo Meals Program.
In other words, it was life as usual at the Woo household—
busy and happy.
And the years passed, in fact, almost two decades after
the creation of Saskatoon, it came to a point in which the
Woos had to discuss the future and their retirement plans.
Edmund says, “Retirement age was on the horizon and we
were discussing whether retirement was in the near future.
But with the oldest child getting ready to start college
studying acting in New York City, and the youngest only
eight or nine years old (at that time), we felt we would have
to work for another 10 to 15 years. Besides if we
actually retired, what we do with all that free time?”
Renee adds, “We had maximized the potential of what we
could do with the physical footprint at the old location.
It was only about 3,500 square feet and in an older
strip shopping center. And even though it was a strong,
profitable business, there is so much more we knew it
could become!”
If they were going to work for at least another 10 to 15
years, they both felt they needed to build equity for when
they retired.
“The additional sales from the Paleo Program allowed us to
start thinking about a new, bigger location as an option…
one where we would own the real estate,” Edmund says.
One of his favorite laments was that while they owned
restaurants for over 40 years, they never owned the real
estate; if he had bought the real estate for every restaurant
he ever owned, he would be a real estate magnate!
So, they started searching for a new home…either land
where they could build their vision or an existing building
they could transform. However the initial search was
discouraging…everything they found was too small,
4

THE LEGEND OF THE LODGE
too expensive or too commercial. Edmund was looking
for something off the beaten path, but not too far from
the existing address of Haywood Road. For those of you
familiar with the current Greenville commercial real estate
market, you know how difficult it has become to find
undeveloped land close to town!
In looking at various sites, they would drag along some of
their de facto board of directors, old friends and patrons
whom the Woos looked to for advice and guidance over
the years. One of these advisors was Will McCauley, owner
of Creative Builders, South Carolina’s largest homegrown
contractor, who had done the leasehold improvements of
the original Saskatoon.
After going on several such property searches and having
to tell Edmund none of them would work for all the Woos
wanted to accomplish, Will decided to introduce Edmund
to Rick Sumerel, who was running Verdae Development
which represented the vast real estate holdings (many
located in the Haywood/Woodruff Road corridor) of
Hollingsworth Funds.
Edmund sat down with Will and Rick and looked at the
map for the Verdae development, under the vision that
Rick had for the Verdae community. In addition to a vast
offering of houses, condos and apartments, Hollingsworth
Funds was developing many mixed-use buildings, and
other restaurants and shops to enrich the community.
“We were very excited about the prospect of being
involved in what Verdae was doing. So we looked at
everything they had available,” Edmund recounts. “Rick
had several of these giant property plat maps in their
corporate offices. I would go pester him and we would
stand in front of these maps and I would ask him about
this piece of land or that one. Then I would go look at
them and come back and make an offer. But we just
couldn’t seem to get together on a deal for any of them
that made sense to either of us.”
Nothing that was available was affordable or large
enough. Edmund had just about given up hope of ever
finding the right piece of land or building, when along
came Patrick Wilson.
Patrick was the retired general manager of the Embassy
Suites property in Verdae. He was also one of the Woo’s
advisors and would also go along on the various property
inspections of possible locations.
Patrick had run into Rick Sumerel (they had known each
other for a long time) and mentioned he was helping the
Woos in their property search. Patrick discussed all of
the challenges with finding the right property. Rick, in a
moment of inspiration said that there was a property that
he had not thought of previously that possibly Edmund
should go look at. He frankly didn’t think Edmund would
be interested because of all of its challenges, including
flood plains and proximity to wetlands.
However, just to mark all possibilities of the list, he gave
the address to Patrick so he could go look at it. After
taking a look, Patrick agreed with Rick that it would be
way too much of a challenge, but thought that Edmund
should be the one to say no.
So, on a hot day, Edmund went to look at the property.
“Besides the flood plains and the wet lands, it was covered
with kudzu and overgrown brush and marsh,” says
Edmund. “It was a very unattractive piece of land…but as I
was running out of options, I looked at it and thought, this
might be our only chance.”
TO BE CONTINUED
IN THE NEXT ISSUE
5

Kim Granner
thE
imaginative
world of
KIM
GRANNER
ART IN REAL LIFE:
THE IMAGINATIVE WORLD
OF ARTIST KIM GRANNER
When you enter Saskatoon, you are greeted by a variety
of teases for the senses. All of the varied textures, colors,
smells and sounds mingle to create an unforgettable
experience for each and every customer. If you look
carefully, you can pick out the individual pieces that
separate Saskatoon from any other restaurant around.
In the main dining room, you may notice the owl, painted
among the trees, to the left of the entrance and far back,
where a large stone fireplace welcomes you in with its
warm glow. There are two owls, actually, placed in this
large mural that transports you, the customer, into the
woods of the Pacific Northwest.
“That’s my favorite part,” says Kim Granner of the two
tiny owls. In this, her words hold weight—Granner is the
artist that actually painted the large mural of redwoods and
hidden creatures.
“Edmund had seen something like this in a very old
restaurant in Downtown Los Angeles where Walt Disney
reportedly had gotten his idea for Disneyland,” Granner
said. “One of Edmund’s favorite mantras to everyone who
helped in the design of the new restaurant was, ‘Is this
what Walt would do?’ Edmund wanted me to create our
own interpretation, but then he wanted to take it a step
further and make it look like a mural that had been painted
many years earlier. So I painted it and then make it look
old and distressed.”
And the owls that Kim added? Those represent his daughters.
If you’ve been around Greenville for any length of time,
chances are you’ve seen Granner’s work in other spaces.
She also did the sunset-looking forest scene in the event
space, too. Granner has been working as a freelance artist
in the Upstate area for decades, and her work has touched
local magazines, graphics, and even the local theaters.
KIM GRANNER
In the beginning, Kim wanted to be an illustrator. She had
seen the small graphics in newspapers (before the wide
advent of computers) and liked the idea of being able to
draw those small visuals that showed up in print. But
when she took a job working in the art department at a
local printer, she soon discovered the truth.
6

PARTNER SPOTLIGHT
Before
After
“I thought some artist was behind each one creating it, and
that’s what I really wanted to do,” Kim says.
But then, she was told about this new thing called clip art.
“I was mortified when I heard about that,” she adds. “So I
thought, “Well, I guess that’s not going to be my destiny after
all.” And with that, she veered into the graphic art world.
Beginning in 1988, Granner decided to freelance because
it gave her freedom and flexibility when her son was born.
Not wanting to put him in daycare, she began to take on
work that she could do from home in many cases, or on
her son’s schedule.
“I realize looking back, that I do not know how I did
that,” Kim says, laughing. “It would have been infinitely
easier had he been in daycare, but when you’re in it you
don’t realize. You just become Wonder Woman and push
through it.”
But it was through her son—and eventually, her
daughter—that Kim found a creative niche that she would
become known for. She took her son to the children’s
theater to get involved there.
“I was trying to figure out where to plug him in to take
advantage of this energy, but then he got involved in that
and then eventually, I got involved in it,” she says. But
when she volunteered her creative skills, thinking she
could help with marketing posters or the like, they instead
asked her to paint scenery. So, she did.
Over time, Kim branched out and began working with
other local theaters. In addition to the large-scale scenery
and murals you might see on stage, she began to help with
graphic design of marketing materials, costumes, props
and more.
In fact, it was in the South Carolina Children’s Theater
where the Woos met Kim. Both of the Woo daughters
have acted extensively at the SCCT and at the Greenville
Theatre. Edmund says, “Ms. Kim’s vision as both a scenic
artist and a director are incredible and so creative, and
when we decided to do this new Saskatoon space, we knew
we had to get her involved. Ms. Kim would know how
what to do in order to achieve our goal of transporting our
guests to not only a place far away but also to a time long,
long ago.”
Today, were you to go into Kim’s house, you’d probably see
something like the following: costume parts on the kitchen
table; an Olaf puppet from Frozen in the living room; and
design work in the office. Now the resident scenic artist for
Greenville Theater and working on various shows with the
South Carolina Children’s Theater, she keeps her hands in
many different things and a number of different projects.
“I do a lot of different things, which is what I really like,”
she says. “I like that I’m not only doing one thing all the
time; I like being able to stick my toe in a lot of different
stuff. It keeps things fresh.”
7

Anne Littlepage
and Stephen Payne
A TASTE OF WHAT’S TO COME
When Anne Littlepage and Stephen
Payne began building their dream
home together on an old farm in
Laurens County, they knew that it
would be the perfect place to host
their own wedding. And while they
loved the feel of that space—a rustic,
outdoorsy event space that they
named Ole Blue Truck Farm—they
knew they would need something
different for their wedding rehearsal
and dinner.
Because most of the wedding party was from Greenville,
they wanted a change of scenery, to keep the wedding party
from having to drive the long distance two nights in a row,
effectively keeping them from rehearsing in the same space
that they would be using for the wedding itself. But that
presented its own challenge: to find a location that was set
up similarly enough to the actual wedding venue to allow a
similar rehearsal. Anne also knew that she wanted a menu
that complemented the same style of the wedding, but
provided a different flavor palate as well.
“We wanted the food to be something that people hadn’t
experienced before, and would be totally different than
what they would have the night of the wedding,” Anne
said. “And, we needed a room layout that would fit with the
layout of the wedding so that we could still have the rehearsal.”
It was for all these reasons that Anne and Stephen chose
Saskatoon for the event. The Littlepage family were longtime
customers of Saskatoon, having dined there since it’s
early beginnings in the ‘90s.
8

EVENT SPOTLIGHT
“I think we first went there for their original opening,
or close to that,” she said. “I remember going there very
shortly after they opened, and we’ve been going there for
family dinners and special occasions ever since. And, with
their new event space at the Lodge, it was an easy decision
to make.”
It made sense that the restaurant that she had grown up
with was where she would choose for the “night out”
before the wedding, and the new event space offered the
perfect solutions for the very specific needs she faced for
her rehearsal.
While that evening may have simply been a precursor to
the main event the following night, the rehearsal dinner—
and the Lodge—will forever hold a special place in their
memories.
“That night was wonderful, to spend our time with the
people closest to us, on our last night as an engaged
couple,” Anne says. “And to get to spend it at one of our
favorite places, too, was just amazing.”
Because of the easy access between the event space
and the outdoor section, Anne and Stephen found that
it easily translated to the same layout they needed for
the wedding—they simply traded out their handmade
arch (one that the brides’ family made especially for
the wedding day) with the pergola that overlooks the
outdoor fountain. The younger members of the party
played cornhole outside and walked around the gardens.
After the practice runs were made, the guests dined on
a buffet that encompassed all tastes—with chicken, fish
and even elk—in an environment that complemented
the many family paintings and farm-style décor they had
chosen to use.
All along the way, Anne said, the staff at Saskatoon kept
proving she had made the right decision. From the décor
to the bar staff, and everything in between, the event was a
night she will always remember.
“The staff was incredible,” Anne said. “They made sure
we had everything we needed at every step along the way.
They even made sure that the few kids in the wedding
party had access to a menu they were comfortable with,
although I think most of them ended up eating the elk anyway.”
Jane Hanna, Saskatoon’s Event Planner for weddings and
rehearsal dinners, was excited to play a part in the event, too.
“It was an honor getting to host Anne and Stephen for
their big day,” she said. “Not only because they were
customers who had grown up with Saskatoon, but also
because they, as owners of a fellow event space, trusted us
with such an important event of their lives together.”
the staff at Saskatoon
kept proving We had
made the right decision.
ANNE LITTLEPAGE PAYNE
9

Before
After
For AJ Harrison, adding weight came easily.
“I was a single dad for years, and then I got married to a wonderful person,” the
former police officer says. His marriage made him happy, and that was part of his
problem. “When you truly find happiness, you get happy all the way. I got happy,
and got content, and got fat.”
By the time he hit 250 pounds, he knew something had to change. He had “had
enough”, and he had to do something. But he also knew that in order for it to stick,
it would have to be convenient and easy—or “idiot proof,” as AJ adds.
“I didn’t want to meal prep,” he says with a laugh. “I just wanted someone to tell
me, ‘This is what you can have for breakfast. This is for a snack, and for lunch and
for your dinner.’”
One day, he stumbled across the Paleo program with Saskatoon, and it stuck in his
head. He had heard people talk about the program before, and after learning more
about it, thought that it could be the perfect fit. Knowing that having a boring,
monotonous diet would never work for him long-term, he was excited to see the
variety in the weekly menu where the menu changed every week—and to have
someone lay out his meal plan meal-by-meal for him. So, he signed up.
10

A PALEO SUCCESS STORY
AJ did a few things that would prove to be catalysts toward success. First, he decided to
keep a record of his progress, week by week. One of the perks of the Saskatoon Paleo
Meals program is a weekly check-in when Edmund would review AJ’s progress and would
make recommendations and adjustments to the meals. There are a number of different
protocols—regular, lower calorie, very low carb/keto, intermittent fasting—and Edmund
will switch clients back and forth between programs, depending on how they are doing.
Second, he set a goal.
“I love to go to Las Vegas—just for the energy and the people watching and everything,” AJ
says. “So I told my wife, ‘If I ever get the weight off, we’re going to Vegas, I’m going to be
rocking the all black Bradley Cooper suit from The Hangover, and we are going out on the
town.’”
Week by week, AJ tracked his progress toward that goal. In the first week—December of
2017—he dropped 13 pounds.
After that, he lost anywhere from two to six pounds every week, just by following the plan.
As weight came off, his energy increased and he headed back into the gym. He re-learned
how to eat, and how to pay attention to what he was eating and be conscious of portion
sizes. He welcomed cheat day “it got me through; it gave me something to look forward to
each week,” he says. The pounds kept falling off.
After around four months, AJ went from 250 pounds to 198—a total loss of 52 pounds. But
he wasn’t done yet and hit his lowest weight to date, at 186 pounds.
He took his wife to Vegas and donned the infamous black suit. And, he says, it’s something
that anyone on the Saskatoon program has the potential to do.
“I really appreciate this program. You
guys helped get my life back in order."
“It’s so simple, you just have to do it,” he says. “If you follow what Edmund says to do and just eat what you get each week, you
can’t mess it up.”
Edmund says it was a pleasure to work with someone who had such good motivation and the discipline to stay with the
program. “AJ just kept at it. He stayed true to the program. He worked out. He was great!”
Since that point, AJ has managed to keep the weight off, and now stays active and lean. He continues to keep track of his macro
intake and what he eats, and stays conscious of portion sizes. He’s even recommended to a number of his friends that they join
the Saskatoon program, too.
“It all came down to changing the way I ate, but it was the simplicity of the program and if you stayed loyal to it, then it
worked,” he says. Still, he quickly notes he could have easily ended up in a different place, had he not stumbled upon the
program all those months ago.
“It was out of control there for a while,” he says. “But you know what? I really appreciate this program. You guys helped get my
life back in order.”
If you’ve been considering a change in your diet or food lifestyle
and want to learn more about the Saskatoon Paleo program,
visit the Saskatoon website at
Saskatoonrestaurant.com/low-carb-paleo
11

TASTE OF THE LODGE
Summer
Sear:
GRILLED
PINEAPPLE
If you’re looking for a great
way to add some sunshine to
your next cookout, try one
of the Woo family favorites:
pineapple!
Easy to prepare, and easy to
cook, it makes the perfect
pairing for everything from
burgers to grilled chicken or
even pork chops. Its versatility
is surprising, so here are a few
ways to try this summer fruit
out on your next menu.
Simply Summery
For a super-easy take on this treat, simply
take slices of pineapple and throw directly
on a lightly-oiled grill. The flavor you’ll get
is straightforward and simple and will go
with anything else you’ve got planned for
your meal.
Sweeter Sides
For something a little sweeter, add fresh
cut pineapple spears to a Ziploc bag with
some brown sugar and cinnamon, and let
marinate for about 30 minutes. The Woo
daughters love it this way. Then, just toss
on the grill. Don’t forget to lightly oil the
grill and toss often as the added sugar will
cause the pineapple to char easily. Pair
this with something saltier or more savory
(like jerk chicken), or eat alone for a great
dessert.
Try one of these and if you
are near the restaurant,
bring the Woos some!
Spicy & Savory
If you’re looking for something with a
little kick (Renee likes her food spicy!), try
coating pineapple in a mixture of honey,
butter and hot sauce. The hot sauce cuts
the sweetness of the pineapple and packs a
punch of flavor.

EMPLOYEE SPOTLIGHT
MEET THE TEAM:
Daven
Dawkins
If you are crazy about Saskatoon’s
desserts, the Chocolate Moose
Pie, the Klondike Carrot Cake,
the Canadian Whiskey Bread
Pudding and the Bailey’s White
Chocolate Cheese Cake…they are
all personally made by Daven and
have been for over 20 years. Daven is
a graduate of Greer High School, and a
hard worker who always stays until the
job is done.
How long have you been with Saskatoon?
About 20 years.....a long time.
Tell us a little about how you ended up in hospitality business?
I had been working for a few years stocking and bagging groceries at Winn-Dixie
and Bi-Lo and was looking for a change of pace. I found it when I joined the team
here at Saskatoon.
What are your hobbies outside of work?
I love restoring old cars. There’s something about making something old and
broken look and work like new again that is really fulfilling.
What does your day at the Lodge look like?
My job is a student, and I'm still learning and constantly experiencing different
things. I also happen to cook and make all the desserts.
What is your favorite thing on the menu?
The wild game. It’s hard to pick a favorite between the elk, the kangaroo, the
ostrich, but the kangaroo is probably my favorite.
What is something you want Saskatoon's patrons to know?
This place is out of this world. It's a totally different experience from any other
type of restaurant and you don’t want to miss out.
13

FROM COAST TO COAST
Anthony and Teresa Bailey were no strangers
to the Northwest when Saskatoon brought it to
Greenville in the early ‘90s. In fact, the Baileys—
self-described as “outdoorsy,” spent much of
their vacations traveling across the U.S., and
while they love to travel all over—from beaches
to mountains—the West holds a special place in
their hearts.
“We love the West,” Anthony says, noting their love for
horseback riding and sightseeing. They cite some of their
favorite trips as Moab and Arches National Park in Utah, and
have been to Yellowstone twice.
“Five years ago, we went in October and it actually snowed in
Yellowstone,” Anthony remembers. “It was incredible; we saw
bison with the snow on them and the geysers steaming—it
was quite memorable.”
When they aren’t traveling, Anthony, who works in lumber at
Spartanburg Forest Products, and Teresa, who works at White
House Black Market, remain quite active in the Upstate area.
In addition to one granddaughter (“we love spoiling her,” says
Anthony), they are quite active in their community through
Wellford Baptist Church. An avid basketball player, Anthony
opens up the church gym twice a week to the community so
the public can play ball in a safe, open place. It’s something
he’s done for five years now, and loves doing every week.
“It’s always nice when you’re able to do something you like
doing and it’s a reward at the same time,” he says. “It’s an
array of who’s who that come through there—everything from
Byrnes high school students to regular church guys or locals.”
As for Teresa, who once owned her own local boutique, her
background in retail and fashion makes her a top resource
for everything from charity runway shows to community
baby or wedding showers. And where Anthony prefers
basketball, Teresa is a rabid shoe collector, with boots from
over 25 states they have visited, and at least “one full day
of shopping” dedicated on each of their vacations, at least,
according to Anthony.
While the scenery in the West is a huge draw for them, they
admit that their love for the West is about more than just the
sights—it’s also about the hospitality.
“There were a lot of little nuances that kind of struck our fancy,
and we liked the way a lot the restaurants were designed out
there and a lot of the things they served,” Anthony says. He
remembers those “things” served fondly—wilder game like
bison or buffalo or emu. “We didn't have any of that around
here at the time, but of course, then we didn't think a thing in
the world about it.”
14

CUSTOMER SPOTLIGHT
In fact, it was after one of their Western excursions—to
Breckenridge, Colorado—that the Baileys first came across
Saskatoon. It was the early ‘90s, and Anthony remembers
seeing a billboard go up in Greenville for a new restaurant
named Saskatoon.
“There’s room for all God’s creatures…next to the mashed
potatoes.”
Remembering their affinity for wild game, the adventure
seeking duo decided to give it a try for a truly special
occasion—their anniversary.
“Lo and behold, the food was great,” Anthony says. From the
outset, the staff was friendly—a nice change from the other
restaurants where no one directly related to the customer. “The
atmosphere was a lot like the west; it had that type ambiance
to it. It was a neat little place to go to.”
Over the years, the Baileys became a staple at Saskatoon,
spending most every anniversary there, as well as numerous
dinners and dates. In fact, they were two of the first customers
to see the new Lodge location—on the night the old location closed.
“We had gone down there on the last night they were there at
the old building, and we didn't really know they were moving
yet,” he remembers. Dropping in just to have a few appetizers,
they saw everything packed and ready to move. It wasn’t long
before Edmund invited them over to see the new Lodge space
just down the street.
“We went down there and we looked at it,” Anthony recalls.
“That was the first time we really walked inside it and it was
like so much of a different building than the other one. It is a
beautiful place.”
From that first time seeing the new location, Anthony knew
that the Lodge would be a success. “I know Edmund at the
time was thinking, ‘Gosh, it's gonna take a whole lot to do
this’, but we told him, ‘You and Rene' have a good handle on
this. You build it, and they will come to it.’ And that's exactly
what's happened.”
Today, more than two decades from when Anthony and Teresa
first visited Saskatoon, the Lodge is constantly packed with
events and special parties, and a larger dining room than the
old location could hold. But there’s a good chance that you’ll
still see the Baileys, who still visit at least once a month. Randy
(their favorite server) still waits on them, just as he has all
these years, and Edmund and Renee still stop by their table to
say hello. Teresa will probably order fish, and Anthony will get
the kangaroo or antelope.
Unless, of course, they’ve brought in newcomers—in which
case they’ll encourage Randy to bring an appetizer sampler and
not tell the guests what is on it. It’s the best way, he says, to
get them to escape their expectations and try out the best wild
game around with an open mind.
“They eat every bite of it, every time,” he says, laughing.
Outside of travel, the gym or the runway, there’s a chance you
might find the Baileys at a concert, as they love to listen to live
music. But more often than not, you’ll be able to find them
at Saskatoon, at least once a month, while they relive their
favorite adventures to the West right in their own backyard.
"
the West holds a special place
in our hearts."
ANTHONY & TERESA BAILEY
15

THE SASKATOON LODGE MENU
APPETIZERS
Bacon Wrapped Scallops
Pan-seared, then oven-roasted with citrus garlic cream
and rémoulade dipping sauces. 10
Wild Game Sausages
The chef’s selection of three unique sausages;
smoked, then seared on live hickory fire served
with horseradish cream and Yukon golden-honey
mustard sauces. 11
THE
FOUNDER’S
PROMISE
—
WE BUILT SASKATOON LODGE
ON THREE PROMISES:
UNIQUE EXPERIENCE
We believe you deserve an unparalleled
experience. Our staff’s been with us for decades,
and many of our guests have become more like
family than visitors, so every detail matters.
SUPERIOR QUALITY
We serve only hand-selected meats, aged in
house, hand-carved daily by our lodge chef and
grilled over hickory fire, cooked to your preference
and sealing in a burst of flavor inside every cut.
HOME GROWN
We provide optimal freshness and taste in a superior
culinary experience by supporting local farms,
cultivating relationships with hardworking business
owners and growers experienced in best practices
of sustainability in working with the region’s unique
soil and climate conditions. We also support local
hand-crafted beer brewers and winemakers who put
their heart and soul into their products.
SO RELAX, ENJOY AND LET US TAKE
YOU TO A FARAWAY MOUNTAIN LODGE…
A PLACE PRESERVED IN TIME AND AN
EXPERIENCE YOU’LL TREASURE FOR LIFE.
CALL AHEAD SEATING: 864.297.7244
Portabella Mushroom
Stuffed with roasted chicken, black olives, tomatoes,
Monterey Jack and cheddar cheeses. 8
Buffalo Flank Steak
Served over caramelized onions and house-made
hickory barbeque sauce. 10
Yukon Chicken Tenders
Fresh chicken tenders taken from the breast, skewered,
grilled, and served with Yukon golden-honey mustard,
and hickory barbeque sauces. 8
Saskatoon Spicy Shrimp
Plump shrimp skewered, grilled and served with Cajun
rémoulade sauce. 10
Spinach Bacon Dip
Creamy Swiss and Monterey Jack cheeses laced with
spinach & crisp bacon. Taste the outdoors! 10
House Salad
Served with your choice of Caesar, Balsamic Vinaigrette,
Creamy Garlic Ranch, or Honey Mustard. 5
Try our exclusive collaboration
with local brewery Thomas Creek!
Brewed just for us by Thomas Creek, the
Saskatoon Lodge Fireside Brown Ale has
a deep leather hue with notes of roasted
caramel and molasses. This beer has a perfect
balance of hop bitterness that finishes with
a piney citrus flavor and aroma.
After your meal, be sure to ask
your server for a Dessert Menu!
16

ENTRÉES
THE SASKATOON LODGE MENU
Your dinner includes fresh vegetables and your choice of our farmhouse-special potatoes
(Our signature Northwest skin-on garlic mashed potatoes, jumbo baker or golden wedges).
WILD GAME
L O D G E S P E C I A L T I E S
Elk Loin
Eight-ounce portion with grilled portabellas and our
signature ginger demi-glace. 30
Antelope
Eight-ounce free range and field harvested from
Texas, grilled over live hickory. Very lean and high in
protein. 35
Rack of Lamb
New Zealand French rack of lamb hickory grilled with
house barbeque. 37
Saskatoon’s Mixed Grill
Chef’s choice! A selection of three wild game cuts
with a wild mushroom cream. Ask your server for
today’s selection. 28
FISH & SEAFOOD
F R E S H & S A L T W A T E R
Cedar Plank Salmon
Oven roasted on cedar aromatic slats, then finished
with citrus chardonnay cream. 23
Pecan Crusted Salmon
Lightly seasoned, then brushed with Dijon mustard
and honey, crusted with Georgia pecans and oven
roasted. 22
Citrus Shrimp & Scallop Skewers
Hickory grilled and served with garlic cream and
rémoulade sauces. 22
Sizzlin’ Rainbow Trout
Fresh from the cold, clear, Idaho waters and grilled for
a light smoky flavor, served sizzlin’ in the pan with
your choice of wild plum or lemon pepper seasonings
and garnished with a large shrimp. 20
Fresh From The Stream
Ask your server for today’s selection. Market Price
TAME GAME
B E E F & S T E A K S
Ribeye Steak
Cracked pepper, sea salt, hickory-grilled twelve-ounce cut,
finished with parmesan peppercorn butter.
A lodge specialty! 32
Filet Mignon
Our nine-ounce cut is hand-selected, aged, trimmed and
grilled. A wonderful cut of beef! 34
Sirloin Steak
Ten-ounce cut, seasoned with our special Northwest blend
of herbs, then hickory grilled. 21
Blackened Ribeye
Traditional marbling, slow-roasted to a warm pink center
then hickory seared with Cajun spices (only medium,
medium well and well available). 28
THE BIRDS
C H I C K E N & D U C K
Remington Roasted Duck
Herbed, oven-roasted half duck finished with
a l’Orange. A truly unique flavor! 23
Campfire Chicken
A Saskatoon favorite! Hickory grilled, herbed,
double breast finished with a tarragon cream
sauce and pecans. 16
PORK
T E N D E R L O I N S
Pork Tenderloin
Pan-seared, oven-roasted medallions prepared with a
mustard-herb bread crumb crust and a white wine Dijon
cream sauce. A Lodge tradition! 19
Most of our meals can be made to be Paleo Friendly or
Gluten Free, please ask your server for modifications.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
HAVE AN UPCOMING EVENT?
Our new event center is now available for company get-togethers, family gatherings,
and everything in between. Be sure to ask your server for more information.
17

681 Halton Road
Greenville, SC 29607
(864) 297-7244
SASKATOONRESTAURANT.COM