Lodge and Legend: Volume1 • Issue3

Welcome to an amazing New Year and the Winter issue of Lodge and Legend, our
quarterly publication from Saskatoon Lodge.
2018 was the first year in our new location and frankly, it was a blur! With the addition
of the Event Center and our Chef’s garden beds to our existing business, we were
blessed to be so busy it felt like “drinking from a firehose”! Every day seemed like a race
for Renee, our great staff, and me. With the New Year and all of the holiday parties
behind us, we are getting a chance to relax and reflect.
In doing so, we instantly think of you, our loyal customer to whom we are so grateful
for your patronage all these years and for following us to our new “lodge”. THANK
YOU for allowing us to be part of your life. That is why our Saskatoon Lodge and
Legend story is a chronicle of you and our community. We tell the story of Saskatoon
through features about our customers, employees and vendors who have made
Saskatoon possible.
Our magazine also features the hard working clients who have successfully improved
their health and transformed their bodies through our Paleo Meals Program. And,
every issue includes tips on how to grow your own vegetables like we do in our garden
and ideas on recreating a fine dining experience in your own kitchen.
In this issue, we are adding another feature and that is sharing with you the some of the
most joyous memories being created in our Event Center…the special gatherings from
Rehearsal Dinners to Weddings to Celebration of Lives. Whenever we are so fortunate
to host an event like these, we are humbled at being blessed to be a part of such
milestones of our clients’ lives.
Looking forward to 2019, our New Year resolution for this year: To give a unique dining
experience like no other. To improve each and every customer’s life we serve. To give
each customer what they were looking for or need, be it a great meal, a break from a
hectic day or a family celebration experience they will never forget.
May this coming year be filled with blessings! Thank you again for allowing us to serve you.
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.

FOR THE SUMMER
IN THIS ISSUE
19
TWENTY
3
4
7
8
FROM THE GARDEN
It’s All About the Soil
THE LEGEND OF THE LODGE
The Beginning of the Dream
FOOD THOUGHT LEADERSHIP
6 Ways the Saskatoon Experience is Unique
PARTNER SPOTLIGHT
Exploring the Saskatoon Garden
with Yeah That Garden Guy’s Chris Miller
10
A PALEO SUCCESS STORY
Health Overhaul
12
14
16
EMPLOYEE SPOTLIGHT
14 Years Behind The Scenes:
What It's Like To Manage What You Don't See
CUSTOMER SPOTLIGHT
A Friend For Life: The Goldman Wedding Celebration
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
F R O M T H E G A R D E N
It’s All About the Soil
In order to grow the healthy vegetables we serve at Saskatoon, you need to have healthy soil. It’s really
that simple! Sure various plants have different sunlight and water requirements in order to be happy,
but once those are met, it’s truly all about the soil.
Maybe you’ve heard the old adage, “put a 50 cent plant in a $5 hole (and with the
land prices in the Verdae area, it’s probably more like a $50 hole!)”? My grandpa
spoke those words, almost to himself, when I was kid helping plant his tomatoes,
neither of us knowing I would make a career out of digging in the dirt. The wisdom
behind that saying has not changed.
Did you know there are more living organisms in a handful of soil than there are
grains of sand on all the beaches in the world? The soil food web is incredibly
rich and diverse, filled with beneficial bacteria, fungi, all sorts of micro/macro
arthropods, and the most famous of them all, the earthworm. By taking care of your
soil, and all of the living organisms, you are taking care of your plants.
Ok, more living organisms in handful of soil than grains of sand on earth, we get it,
how do we take care of our “living” soil?
Incorporate organic matter - most commonly in the form of compost
(Saskatoon buys its’ organic compost locally from Atlas Organics), in addition to providing
nutrients and habitat for microorganisms it also helps to form soil aggregates with increases
the water holding capacity of the water.
Cover the soil - by mulching with leaves/woodchips you cover the soil which keeps it
a more steady temperature, reduces erosion/compaction, reduces weed pressure, provides
habitat for beneficial insects, and as that mulch decomposes it provides food and organic
matter for your soil.
Disturb as little as possible - try not to step in the garden beds since this will
compact the soil (Yes, you can check out the gardens at Saskatoon but stay in the aisles!)
DON’T TILL. Lots of farmers/gardeners still till year after year and will make it work, but
they are damaging their soil long term. When you till, you are adding so much oxygen
into the soil that it rapidly increases the activity of the microbes and sets them off into a
feeding frenzy, you will see short-term productivity but at the expense of long term fertility,
compaction, and weed seed problems. I will still fork my garden beds to loosen up the sub
soil and reduce compaction.
Feed the soil not the plants - by adding compost, worm castings, kelp meal,
worm/compost teas, etc... you are helping to feed the soil which will in turn help feed the
plants. I also use composted poultry manure which is a balanced slow release fertilizer
that helps provide fertility for the soil and the plants. A lot of people focus specifically on
synthetic fertilizers which are cheap, and feed the plants, but at the damage of long term soil
health. No synthetic fertilizers here at Saskatoon!
FOR SPRING
HARVEST, PLANT
FROM FEBRUARY
THROUGH APRIL:
•••
Beets, Carrots, Radish,
Lettuce, Leafy Greens,
(Kale, Collards, Chard, etc),
Cabbages, Turnips, Broccoli,
Cauliflower, Dill, Cilantro,
Mint, Parsley, Leeks,
Certain Onions,
Potatoes (if covered)
•••
As always,
Happy Growing!
These are steps I’m taking towards regenerative agriculture. It takes a while to build
healthy beneficial bacteria, fungi, and micro/macro arthropod populations, but they
will take care of you and your plants in the long term.
Chris Miller
That Garden Guy, LLC
3

THE LEGEND OF THE LODGE
In our last installment, Edmund and Renee
had just discovered a new operating model:
A dinner-only restaurant featuring upscale
casual fare. As intrigued as the Woos were
by the concept, they knew they’d have to
create their own take and come up with an
extraordinary menu if they wanted to stand
out in Greenville. Their mutual travels led
them to the idea for Saskatoon Lodge—a
rustic, mountain lodge atmosphere with
unique, wild game offerings.
“Greenville had a lot of great restaurants, plenty of
alternatives,” said Edmund. “It didn’t need another place
to eat. So we had to bring something extra to the table.
We wanted Saskatoon to be a gathering place. Above all,
we wanted to better people’s lives, making them feel more
connected to each other and their community. That was
our mission and our vision for the Lodge.”.
The Long and Winding Road
Of course, having the vision and making it a reality are two
totally different things. Edmund and Renee could see the
mountain lodge of their dreams as clearly as if it already
existed, but it would take many years and a lot of hard
work before they would be able to open Saskatoon Lodge
as we know it today. However, they started building toward
their dream right away, opening Saskatoon Restaurant at
a small location on Haywood Road in 1995. They didn’t
realize it yet, but this location would be Saskatoon’s home
for nearly two decades.
The Haywood Road location did well right from the
beginning. Edmund and Renee wanted to make diners
feel like guests in their home rather than anonymous
customers, and Greenville residents responded to the
warm, intimate environment and a level of hospitality
and service that was far above the norm. Saskatoon often
won the coveted Best of the Upstate award and was a
popular spot for date nights, prom, family gatherings,
Sunday dinner, Christmas parties, company dinners, or any
special time when families and friends wanted to sit down
together and relax.
Even though Saskatoon Restaurant was doing well,
Edmund wasn’t able to focus all of his attention on it yet.
In fact, he was still working with his mom, who was 87
when the Woos opened Saskatoon, and he would continue
to work with the family restaurant until his mom passed
away at 97.
All in all, he was running four restaurants: Saskatoon,
Woo’s: A Hong Kong Café, the original New China, and
Kincaid’s Tavern. Edmund also kept busy with the Blue
Plate Society as well as restaurant seminars, workshops,
and conventions. He loved being a student of the
restaurant game and learning more not only about how
to run a restaurant by the numbers but also about how
to be a community leader who understands service and
hospitality on a deeper level.
In addition to working side-by-side in their restaurants,
Edmund and Renee were beginning their own family.
During this time, they welcomed two baby girls to the
Woo clan, Eryn and Ayden. Their two beautiful daughters
and their work in the family restaurants kept them busy
enough, but they still had the dream of turning Saskatoon
into more than a restaurant—transporting patrons to
another time and place as they dined.
5

Expanding Saskatoon’s Services
In many ways, it was a difficult choice, but Edmund and
Renee knew that if they wanted to raise a family as well
as take care of Edmund’s mother (Edmund and Renee had
promised her she would never have to go live in a rest
home), they had to let go of their other restaurants. So, by
2002, they sold all of the restaurants except for Saskatoon.
With more time to devote to Saskatoon, Edmund began
adding more menu items, taking on more special events,
and increasing his services and offerings. One of the more
unusual services he added during this time was the Paleo
Meals Program. “One of my best friends, Billy Fletcher
who owns the Alliance Champions Gym kept after me to
cook healthy meals for our fellow gym members. I kept
putting him off as at that time, I was really into working
out (a lot)!”
“Finally, he wore me down as I began to see the meals as
being right in line with our mission: Bettering people’s
lives.” The Woo family had gotten into eating Paleo
themselves and knew first-hand how a change in diet can
help people be happier, healthier, and more energetic. If
they could simplify healthy meal prep for their customers
and friends, why not?
That’s not to say the Paleo Program was without its
challenges, especially in their smaller space on Haywood Road.
Sometimes, between the business from the restaurant and
the business from Paleo, Edmund’s team was working on
top of each other and having to remake the space several
times throughout the day.
“For the first two years of the Paleo Program, we talked
about stopping the program every week. It felt like more
trouble than it was worth,” Edmund said. “We were hardly
making any money doing these meals, and it caused stress
for my team.”
They stuck with it, though, and after two years of trial and
error, the program became profitable. In fact, the Paleo
Program grew to include a podcast and eblasts that go out to
over 5000 meal subscribers. Today, the program accounts for
about some 30% of Saskatoon’s business—ultimately it was
the addition of this new “profit center” that helped Edmund
and Renee build their lodge much more quickly than if
they’d given up or never started the program.
When Edmund thinks about the program, he is in awe.
“It is simply amazing to me and we are so blessed we have
a thriving business built on helping people. It makes it
easy to go to work every day.”
TO BE CONTINUED
IN THE NEXT ISSUE
6

FOOD THOUGHT LEADERSHHIP
6 WAYS THE
SASKATOON
EXPERIENCE
IS UNIQUE
People are always talking about how
important it is for a restaurant to have
good food and good service.
Of course, they need those! But we
at Saskatoon believe, given today’s
competitive restaurant environment,
good food and service is just the “ante”
to get in the game and survive!
Because we felt our old home for over
20 years on Haywood, was, well to be
frank, a little bit of a run of the mill
retail space...we have always worked
hard to deliver good unique dishes with
friendly, attentive and service.
Everyone has their own opinion of what
good service is. Of course the level and
attention to detail of that service is
dependent on the type of restaurant:
fast food, fast casual, casual, casual fine
dining and fine dining.
At Saskatoon, while we want you to
enjoy our food and have good service,
our focus is on something much
bigger—the experience you have at
our new home: from the moment you
drive onto our retreat grounds, to the
moment you leave, stuffed with great
food and great memories. Everything
we do is centered on making that
experience one of the best, and the food,
service and hospitality are right at the
heart of that desire.
Hospitality goes beyond good food and
good service. It is us being genuinely
glad to see you, thankful you’ve chosen
us over all the other options, and taking
real good care of you because you are
you and we appreciate you.
It’s why, when you come
to Saskatoon, you’ll see
the following:
1
We use your name.
At Saskatoon, we believe that a relationship starts with an introduction, and an
introduction starts with knowing your name...because you are not just another
number. That’s why we ask for your name, and why you’ll notice that we pass that
info on to your server—we want to know you and put a face with a name, so you
can truly become part of the Saskatoon family. It’s also why you’ll learn many of our
names along the way, as well.
2
We’ll offer personal recommendations and insight.
As you dine with us, or plan your next event, there are a lot of choices that you’ll
have to make, and it can be overwhelming—especially if it’s your first time with
wild game! Don’t worry—we’ll help you narrow things down along the way by
learning your likes and dislikes, and making recommendations based on our own
experience. When you’re here, you’re part of the family, and your satisfaction is our
primary concern.
3
Our Garden-to-Table Food.
Part of great service isn’t just the face-to-face interaction that we share, but the
thought we’ve put into your visit long before you’ve even arrived. At Saskatoon,
you see that in every aspect of what we do, from the fire in the fireplace to the
patio waiting area. But don’t miss something else—our gardens! They don’t just
provide a welcoming entry, but provide much of the food that you will actually see
on your plate. That’s because we believe fresh food is better and healthier for you
and your family, and there’s nothing fresher than the food from our own backyard.
4
We’re a family here.
While many other restaurants hide their owners or managers away, only to come
out if a problem must be solved, you’ll get to know our management personally.
Oftentimes, you’ll get to see Renee at the hostess station, or helping out in the
dining rooms, and Edmund likes to visit tables throughout the restaurant just so
say thank you. Fortunately, our entire staff has decades of experience among them—
many of them being at Saskatoon for years and years—so if anything in your night
out with us does miss the mark, we can get it solved for you quickly and effectively.
5
We offer a retreat away from the busyness of life.
Our lodge was created with you in mind, as a retreat away from all the hectic
running and never-ending to-do lists you already have to face. Why not take a break
from it all? Our lodge was designed for comfort and relaxation—from the fires in
our fireplaces to the wood-trimmed bar and the warm, homey lodge feel. We love to
welcome you into our home, but your stresses and troubles can stay outside.
6
We don’t want you to leave.
While other restaurants only make money when they churn table after table, we
want you to stay a spell and relax. Our business was formed on you coming back
time and time again for great food, wonderful service and hospitality at a home
away from home—not on making you eat and run. So come in, take a breath, have
a seat (and a drink) and relax for a bit. We’ve got all the time in the world and we’d
love to spend it with you.
7

Chris Miller
Chris Miller
Yeah That
Garden Guy
FROM POTAGER TO PLATE:
EXPLORING THE SASKATOON
GARDEN WITH YEAH THAT
GARDEN GUY’S CHRIS MILLER
You’ve probably already noticed that the
new Saskatoon Lodge sits on nine acres,
but did you know that the nine acres is
home to a fully functional garden that
you’ll probably taste during your visit?
That garden—and all the vegetables and
herbs produced within it—are the result
of collaboration between Saskatoon owner
Renee/Edmund Woo and Chris Miller, who
is also known as “Yeah That Garden Guy”.
Check out Chris at:
https://www.yeahthatgardenguy.com/
Also add his facebook and instagram page
But ideas like these don’t just grow out of nothing.
Around the time that the lodge was under construction,
Chris was getting his own business off the ground. As a
student of environmental science and sustainability, he
was increasingly interested in sustainable agriculture and
aquaponics. When a professor told him he needed more
hands-on experience, he took a job on a traditional farm
in Asheville to learn. There, he fell in love—not just with
growing, but with learning how to cook and effectively
bring the garden to the plate. Then, after a brief foray in
a few other farms and gardens, and in Greenville to help
start Reedy River Farms, Chris began his own company,
Yeah That Garden Guy, to help others learn how to plant,
grow, harvest and use their own gardens. It was then he
heard about what Edmund planned to do at Saskatoon.
“Edmund was talking to the Jason Callaway at Bacon Bros
about how he wanted to grow a bunch of his own veggies
to use in the restaurant. Jason introduced Edmund to Mike
McGirr with Feed and Seed. When Edmund asked both of
them who could help, they suggested me,” Chris says.
After meeting, Chris led Edmund to the idea of potager
gardens—a historically French concept that includes
fruits, vegetables, flowers and herbs intermingled among
the space. Edmund and Renee (who is an avid gardener
herself) instantly fell in love with the idea.
“We try to mix function with esthetics,” Chris says of
the plan, noting that the challenge sometimes comes
along when doing it organically (“which used to just
be called farming or gardening,” he adds with a laugh).
“I got excited and started throwing out a thousand ideas,
but the idea of potager gardens around is great for his
space— especially if someone’s waiting on a table; they can
go walk around out there among the spaces. Maybe it can
encourage conversation.”

PARTNER SPOTLIGHT
In addition to the potager gardens that both decorate the
common spaces around the restaurant, as well as feed
its patrons, Chris wanted to create a more defined space
simply for gardening for the restaurants. So, behind the
restaurant (all along the area’s future Swamp Rabbit
Trail), he installed 50-foot rows filled with all the veggies
commonly used in Saskatoon’s dishes and Paleo meals—
effectively furnishing the restaurant with a large portion of
their needed produce.
“The biggest challenge is to grow the quantity that they
need, but also to have enough diversity to give them
options. And it is a big challenge as the restaurant sales are
multiplying every day!” Chris says.
“I can’t say enough great things about the Woos…it’s
been great to work with them and to get to help them with
their overall vision which has been really cool, and there
is a true community aspect of growing food that they get.”
Chris says. “It’s this thing that used to be so commonplace
and people used to grow their own food, and that’s
been lost—especially in younger generations, with mine
included. I thought what I do would be a unique service
and maybe I can be a catalyst for that—or maybe when the
bugs come and the weeds I can just be added elbow grease.”
Working alongside Edmund and his team in the development
was a great opportunity, but Chris notes that the lodge’s
completion didn’t release him from the grounds. In fact, he’s
remained engaged the entire time, watching gardens, and
replanting as needed for different seasons.
As each season changes, so do the plants growing at
Saskatoon. After the summer ends, he’ll pull out basil and
other summer plants, to replace them with kale, collards
and other vegetation that loves the cold weather. In the
potagers, he’ll replace annuals with perennials that will
come back year after year, and add more herbs for the
kitchen, as well as lavender, rudbeckia (which brings along
beneficial insects), and snapdragons and violets.
The goal is to produce four different seasons of interest
and functionality within the outdoor spaces, and ideally
produce around three to seven crops per row over the
course of the year to yield the highest amount of produce.
So far, he’s close. “For a production garden we’re right
around a quarter of an acre (with plans to grow to at least
an acre or so), so I have to be smart with what I grow in
terms of days to maturity,” he says. “I’ve already grown
four or five crops in one of those beds since July.”
While Chris has loved working with the team at Saskatoon,
Chris notes that his heart is truly in helping others
understand the connection between farming and food in a
way that is up close and personal.
People used to grow
their own food, and
that's been lost.
CHRIS MILLER
9

How Paleo Helped Jaudon Lose Weight, Improve Her Health,
and Manage an Autoimmune Condition
Hashimoto’s disease, an autoimmune disease that affects the thyroid gland,
is a condition most often caused by viral or genetic issues. Although it is the
most common form of hypothyroidism, affecting around 14 million people in
the United States alone, it is also hard to ward off, with the immune system and
the thyroid constantly under attack.
For those who have Hashimoto’s, both the symptoms and the treatments can
vary. Medications are usually prescribed, and constant oversight is needed for
those who suffer from it. But as with most autoimmune conditions, there is
significant research to show that many of the symptoms and the challenges
begin in a common and easily addressable area of the body—the gut—and as
such, can often be relieved with proper diet and care of the digestive system.
Living with Hashimoto’s is complicated, so when Jaudon Barnett learned she
had the condition, she was overwhelmed. Often tired and constantly drained of
energy, she put off facing the disease as long as she could, and when her doctor
mentioned that she needed to switch to a “clean” or Paleo diet, she avoided
taking action—at least, at first.
10

A PALEO SUCCESS STORY
“My doctor told me about it about a year ago, and I didn’t do anything,” she says,
noting that she had been following a low-carb diet for years, interspersing with
Keto, which hadn’t seemed to work at all. “It just seemed so impossible to eat
organic, to avoid allergens and all the other things. How was I going to take all
these things out of my diet and still have anything I wanted to eat?”
For Jaudon—as with many others who have autoimmune conditions—the other
concern was how to make such a drastic dietary change consistent and sustainable
when her body was constantly under attack.
“I couldn’t spend hours trying to source it or go to the store and trying to figure it
all out,” Jaudon says. “Really, I don’t have that much energy.”
When she finally decided to take action in her diet, Jaudon attempted a Keto diet
again, but didn’t lose a pound. Finally, while researching her options, she came
across Saskatoon Paleo meal program and joined the mailing list. Then, when
she realized the plans could be customized to fit all of her dietary restrictions and
requirements, she signed up.
“It’s real food. They make everything and if you have limitations like I do, they
can handle it. They make it or bake it specifically for you,” she says. “You’re eating
real food that isn’t pre-packaged…you can freeze it and heat it up when you have
to. They lay everything out for you and all you have to do is eat it.”
For Jaudon, while the convenience of the freshly-prepared meal plan was great, the
specialization to the plan was instrumental.
“Not only did I start off with a list of things I couldn’t have, but then I ended
up adding to it,” she says. In the end, Jaudon couldn’t have whey, dairy, soy, or
“They make it or bake it
specifically for you."
legumes, but that didn’t deter the Paleo team at Saskatoon. “There’s a section where you can make a note and just remind them
what you can or can’t have and they have been incredible. They even have two people that specifically work to make sure that
anyone who has dietary concerns is taken care of.”
Since starting the program, Jaudon has completed three sets of the five-week program, and the change has been undeniable. Not
only was she able to lose weight, but her hair stopped falling out, her health improved and her symptoms eased. Her doctors
noticed the change as well.
“They are shocked—absolutely impressed,” she says. “I just saw one of my doctors yesterday and he said, ‘You’ve just added
years to your life and by cutting all the junk out of your diet, and not only has it helped your weight lost but it’s helped your
heart and everything.’”
With the goal to get her Hashimoto’s into remission, Jaudon credits the team at Saskatoon with much of her incredible
transformation, and notes that her story could be anyone’s.
“Anybody can do it,” she says. “But I could never have done this without them as my team.”
For more information about the meal plan, see:
www.saskatoonrestaurant.com/low-carb-paleo/
11

14 Years
Behind The
Scenes:
WHAT IT'S LIKE TO
MANAGE WHAT YOU
DON'T SEE
In all the hubbub that surrounds
Saskatoon on any given night,
you’ll be sure to meet a lot of the
employees that keep everything
running smoothly. Still, there are
many more you’ll never see—the
men and women in the kitchen,
who prepare your meal, from
appetizers to dessert.
That’s where you’ll find Wes Pusey. Although he’s
been with the restaurant for 14 years, he didn’t
start his hospitality career at Saskatoon. Instead, he
went to Clemson, and took a kitchen job in Mount
Pleasant while he worked on a marketing degree.
With the degree in place, he moved to Greenville to
look for work in marketing, taking a part-time job
at Saskatoon. While the perfect marketing gig never
came along, however, Wes became more and more
ingrained in Saskatoon.
“First, I started as a line cook at the sauté position,”
Wes says. “Then, as it always goes in the restaurant
business, people move on and new openings come
up. I eventually moved over to the other positions on
the line and then took over the manager position.”
Today, more than 14 years after taking the part-time
line job at Saskatoon, Wes is the Kitchen Manager,
overseeing the inner workings of the restaurant
behind-the-scenes. That means he does a little bit
of everything, from making sauces, to butchering
meat, placing food orders or working on the grill five
nights (sometimes six and seven here in the new
place) a week.
Wes Pusey
Today, more than 14 years
after taking the part-time line
job at Saskatoon, Wes is the
Kitchen Manager, overseeing
the inner workings of the
restaurant behind-the-scenes.
“I almost hesitate to call myself a manager because
I’m very hands on,” Wes says, but he can’t deny
the other part of his job—the one that has him
supervising a full team of people to keep every
order running smoothly. And that part of the job
has grown significantly in the past year. “When
we moved to the new location we had six or seven
people in the kitchen. These days, I’ve been making
a schedule for up to 15 people.”

EMPLOYEE SPOTLIGHT
After all, the new Lodge has a lot more space and many more tables to be set, so the
restaurant is much busier. Add to that the event space with banquets or large scale
events and the growing Paleo program, and you’ve got a kitchen that moves mountains
every single day.
While food is at the forefront of every encounter at Saskatoon, Wes notes that it’s just
as important for patrons to understand the high level of expertise among the chefs,
cooks and kitchen staff, even though you may not come face-to-face with them during
your visit. Because they are experts in all things food and kitchen, they can be your most
direct path to an incredible, new dining experience.
“Just trust us,” Wes says. “We’ve been doing this a while, so don’t be afraid to try
something new or ask for a recommendation.” Wes’ favorite on the menu? He likes the
flavor of elk the best. And as for “doneness” on that new thing you’re about to try? Feel
free to ask about that, too. “It’s not our job to talk people out of how they like their
steak, but it’s definitely important.” (For the record, most wild game has better flavor
when done medium rare, but when in doubt, just ask for “Chef’s Choice”.)
But for Wes, his job is not just about preparing great food. It’s about preparing great
food that accents a great experience, and about keeping the back of the house running
smoothly behind the scenes. And while his only plans for the immediate future are
to simply “keep growing,” his focus on service and experience are constantly in the
forefront of his mind.
“My focus is definitely on the service side,” Wes says. “It’s nice to have a staff that is
competent enough to not have to have my hands in everything, too. It’s great to be really
working with friends every day. Then of course, when everything is clicking along and
going full pace it’s like a basketball team, and when it all comes together and we pull it
off again (and again)—it’s satisfying.”
13

Friend for Life
The Goldman Wedding Celebration
14

CUSTOMER SPOTLIGHT
When Ellen Goldman’s son, Daniel, married his girlfriend Chelsea Fetterhoff
in a quiet, private backyard wedding, Ellen knew she wanted to do something
special to welcome the new couple to the family. With only about two months
to plan, she set out looking for the perfect venue, and found that at Saskatoon.
“My son’s favorite restaurant forever has been Saskatoon….
we’ve been eating there for many years, and my parents did
prior to that,” says Ellen. “Even when the new location first
went up—before he even proposed—we always thought it
would be a great place to celebrate his wedding.”
So, after the quiet backyard wedding, the Goldmans decided
they would host a larger reception to celebrate the new
couple in a more public fashion, with friends and family in
attendance. One Monday, Ellen dropped by the Lodge—at
that time bustling with the Monday rush of pickups for
Paleo meals. In the rush, it would have been easy to be
overlooked, but when Kate (one of the Saskatoon managers
and featured in the inaugural issue of Lodge and Legend)
saw Ellen there, she jumped in to show her around the
space and build some ideas for the perfect event.
Daniel and Chelsea got married in June. Ellen contacted
Saskatoon in July to plan for an August event. They made an
appointment with Jane, Saskatoon’s Wedding and Rehearsal
Dinner Coordinator, and she sprang into action to get
everything rolling: event spaces, food, drink, music and decor.
“It was just an easy process,” Ellen says. “Whatever you want
to happen, we can make happen.’ And they did.”
With a tight deadline and a new space, there were plenty
of opportunities for mistakes, but the synergy between the
event team, the restaurant staff and the Goldman family was
immediate, and unmatched.
“The best part of it was that I could ramble in the way that
I do and they still understood what I was looking for,” says
Ellen. “Jane could read my mind in certain areas...It was just
an easy process.”
Within a month, the perfect event sprang to life on August
18—a party for 140 of their closest friends and family that
spread throughout the blue-trimmed event space and spilled
into the outdoor area. Beautiful lights lined the areas, while
Saskatoon’s own tastings filled the menu of heavy hors
d'oeuvres in different stations around the room.
“When we walked in that night it was perfect,” Ellen notes.
“It was exactly the way we wanted it and exactly the way I
envisioned it. They had brought my vision to life.”
From the fast-paced beginnings to the very last call, the
Goldman wedding was a success, and pulled everyone
around into the festivities—even some of the Saskatoon
restaurant staff.
“We’re Jewish, so when we did the Horah (a traditional
Jewish wedding dance), a lot of people had not seen that
before,” said Ellen.”They even pulled Edmund’s daughter
into the circle to dance.”
But really, Ellen notes, what made the event with Saskatoon so
special, even from the beginning, was the way they felt
“The personal touch was amazing,” she says. “They’ve
known us for years, but Edmund has this ability to
become your family friend throughout the process. It was
always “hug you in and hug you out”, and Jane was the
same way. I didn't feel like it was a business transaction—
although it was. Instead, I feel I have a friend for life.”
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