Over the Moon for Babymoons!

Yurt 4

Anyone planning a wedding looks forward to the honeymoon. Taking time to relax and unwind from all the stresses and logistics of planning the big day, and spending quality time together to remember what it’s all about – the two of you!

Along that line of thinking, a new trend for expecting couples is taking a babymoon! A babymoon is getting away for a few days before the baby is born to enjoy the last time that it will be just the two of you. Relishing in the last few weeks of quiet nights, and coming and going as you please before your bundle of joy joins the picture and that goes out the window!

We started hosting couples at the Lodge during their babymoons and we went over the moon (pardon the pun) for the idea! We even created a package tailored for these guests to help them get the most out of their experience! The package includes a one-night stay in a luxury yurt (king sized bed and amazingly soft sheets, your best pregnant sleep yet!), and all types of goodies and indulgences to curb those late night cravings, even an SRL teddy bear for your little one once they arrive!

We also offer a few extras like a pre-natal massage, or maternity photo shoot in the beautiful Savage River State Forest with Moriah K. Photography to make your getaway even more memorable!

We can’t think of a better place to escape and reconnect than tucked away in your private yurt in the mountains! Western Maryland is known for its beauty and serenity, and our little corner in Garrett County cannot be beat! The best time to travel is typically in the second trimester, when the nausea has hopefully subsided, but you’re more comfortable than you will be towards the end. M   ost experts agree, the safest time to do any major travel is between 18-24 weeks.

Are you preparing to meet your little one, or know anyone that is? Pass this post along to your expectant friends and encourage them to get away before two becomes three!

trailporch spring - Copy2014 1 (3)

Fall Foliage in Western Maryland

Fall is our favorite time of year here at the Lodge, and anyone who visits us during these treasured months know why! Nestled within the state forest, we have a front row seat to the stunning colors on display. Take in the show from the rocking chair on your private porch (every cabin and yurt here has them!) with a warm beverage, or explore our 14 miles of hiking trails to hear that gratifying crunch of leaves underfoot. Travel up the Red Trail to find an overlook, and enjoy the view of burnt orange, red and golden yellow foliage untouched by man, the best place for viewing fall colors in western Maryland!

River bridge in fall

The surrounding area can’t be beat either – literally! This year a fellow Garrett County town, Oakland, MD was Travel & Leisure’s number one pick for America’s Best Towns for Fall Colors! Boasting Swallow Falls State Park’s 3 dazzling waterfalls, hiking and biking trails and the Autumn Glory Festival, it’s a fabulous day trip from the Lodge and can’t be missed during this time of year. The Autumn Glory Festival is the culmination of the season filled with parades, concerts, a car show, craft show, farmers market – truly something for everyone!


After a day at the festival, perusing FallingWater, or a jaunt on the Western Maryland Scenic Railroad visit the Lodge’s restaurant and indulge in a seasonal cocktail and a meal from our fall menu like Autumn Lasagna with house-made pumpkin pasta, or our famous Lodge Meatloaf. Don’t miss one moment of the color show, by enjoying your meal on the outdoor dining deck while the weather is still mild!


Winter 2014 Recap

Well this winter in western Maryland was a doozie! After a slow start and relatively mild December, we got hit hard with snow in January, February and into March! We measured snow in feet rather than inches this year (15+ feet, 183 inches and counting!), and went through whole weeks with high temperatures dipping below zero!

snow K&K

But of course, we weathered it alright. We stayed warm inside by the fire when we needed to, and our adventurous guests flocked to the Lodge for these conditions and spent days upon days snowshoeing and cross country skiing.

xc skiing

Winter in western Maryland is really something else. The scenery is an absolute treat that we can only enjoy this time of year, and we are situated within a winter sports mecca that beckons guests from far and wide to visit us. That being said, we’re ready for the big thaw and are eager to get back on the water for fly fishing and biking on the GAP! Never a dull moment in Garrett County!

 sunsetsnow pretty

The Perfect Spot For Your Next Event!

If you’ve been following us on social media you know that we host beautiful weddings at the Lodge. We can do everything from an intimate elopement with just the bride and groom, to a bash of up to 70 guests! With our customizable packages we can handle almost any request, and have our own special events manager that can handle all of the details, from flowers, hair and make-up, photography and even the décor.

The setup at one of our farm-to-table meals!

But in addition to weddings, the Lodge is the perfect spot to celebrate almost any occasion! Our Library Room can accommodate a plated dinner, buffet or light hors d’ oeuvres and drinks. Also, our restaurant and outdoor patio are ideal spots to gather friends and family for your special day.

Retirement parties, birthdays, anniversary celebrations, reunions, baby or wedding showers – we can do it all! Make it in for an afternoon, or rent the place out for the weekend!

Here are a few examples:

Baby Showers

Imagine arriving to the serene setting of the state forest, and up to our Library Room with your guests for your private party. If the weather is warm, step out onto the balcony, or take in the view from inside. Let us set up games  like diaper poker, or organize a gender reveal surprise! Everything will be set up before you even arrive, so you can focus on enjoying the day with your guests!

Craving breakfast food? Can’t get enough sweets? Enjoy a Champagne brunch (with non-alcoholic Ariel Champagne for mom and baby, of course) with a custom menu full of all of the foods you’ve been craving these past few months.focus on enjoying the day with your guests!

We’d love to help you celebrate your upcoming addition and take all of the stress away of planning the perfect party!

Birthdays & Anniversaries

A big milestone for a special person or couple is reason to celebrate! Rent out our Library Room, a corner of our restaurant, or outdoor patio in the warmer months. We can work together to create a custom menu with guests’ favorites, including a wide array of vegetarian, vegan or gluten free options. And what’s an event like this without a cake? Let our top-notch pastry chef bake the perfect cake to suit your tastes and the occasion.

The Library Room

Top off the evening with a bon fire and a s’mores bar, and then head home, or just up to the cabins for a restful night of sleep!

We can work together to plan your event down to the last detail (like a signature cocktail for your special day!) and can promise you a unique and worry-free event that you and your guests will be talking about for years to come!

For more information on events, contact April Hershberger at events@savagerierlodge.com.

Yurts Take Luxury to a New Level at SRL!

Now that construction on the yurts is drawing to a close we are diving head first into the fun part – ordering furniture, accents and accessories! If you have stayed with us before, you know that we uphold a high level of hospitality, and pamper our guests during their mountain retreat. And with the unveiling of the yurts, we are pushing that standard even higher!

Here are a few of the amenities guests can expect in our new units:

  • Rest Up: Sprawl out all you want in king-sized Sealy mattresses made up in our famous Comfy linens! We promise this will be your best night of sleep in ages. And you’ll need it too, days upon days of relaxation really takes it out of you!
  • Sprout toiletries: Step out of the shower feeling fresh and rejuvenated, knowing that the high-quality products you’re using are all natural – healthy for you, and the environment.
  • Wet bar: Each yurt is outfitted with its own wet bar and mini-fridge. Perfect for a cup of coffee or creating the perfect evening cocktail.
  • Rise and Shine: Speaking of java, treat yourself each day with a fabulous French press coffee, or an exotic morning blend from Republic of Tea, Good Earth Tea or with classic Lipton. 
  • Stay Warm: Our eco-friendly pairing of Warmboard radiant floor heat and gas log fireplaces in every yurt ensure a cozy atmosphere year round – and best of all, a warm floor to step down to in the mornings!
  • Take in the View: Relish in the sights and sounds of the forest from Adirondack chairs on your private porch. The ideal spot to brush up on your birding, enjoy lush scenery, good conversation or a good book.
  • Private Dining: The yurts are just a short walk from the restaurant in the main lodge, but for those who are just too comfortable to step out from their home away from home, we offer private dining delivered right to your door. This includes our full menu which features wild game, steaks and seafood in addition to our gluten free, vegetarian and vegan options, made with fresh, local ingredients. 

A sneak peak of our inspiration boards!

 We are taking reservations for the yurts starting this spring, so come check out the yurts for yourselves and see what “glamping” is all about!

Homemade Dog Treats

One thing we look forward to around the holidays is the fresh baked treats that we only get at this time of year. That first bite of your favorite family recipe holiday cookie, cake or pie is worth the wait all year long. But have you ever thought of extending that excitement to your favorite four-legged family member?


Making homemade dog treats can be a fun and cost effective way to treat your pet by tailoring your recipes to their specific  tastes (not to mention worry free cleanup of the dog-friendly scraps you drop along the way!). It also allows you to ensure that your pet is getting a nourishing snack with high-quality ingredients, because just like food for humans, dog food can be overly processed, or contain unhealthy additives, byproducts and preservatives – yuck!

Here at the Lodge, we strive to provide fresh, wholesome meals with only the best ingredients (local, whenever we can get them!) for our human and K-9 guests alike. We even feature a “Bone Appetit” menu to allow guests to pamper their pets along with themselves. The menu features doggie favorites like chicken and rice, “mutt balls”, peanut butter cookies and our most popular item, Bodhi Biscuits!

Named after the original Lodge Dog, our Bodhi Biscuits are sure to have any pet wagging for more! We sell them here, and include the recipe for guests to make in between trips to the Lodge. Since they don’t contain any preservatives, biscuits last about 1 week, and can be frozen for up to six months, so go ahead and make a batch, keep a few, freeze the rest and pull them out to make any day a special occasion for your pup!

Here’s our recipe to get you started!

Bodhi’s Biscuit Recipe

1 lb. Shredded Cheddar Cheese
2 Eggs
1 tsp. Minced Garlic
½ lb. Butter
1 ½ cups All Purpose Flour
1 cup Semolina Flour
1 tsp. Salt
(Recipe makes approximately 20 biscuits)

  • In a food processor, combine the first four ingredients and puree together until creamy. Do not over mix or the butter will begin to melt.
  • Combine the flours and the salt and then mix by hand with the butter and cheese mixture. Kneed together until pliable.
  • Refrigerate the dough uncovered for 1 hour.
  • Remove from the refrigerator and roll out with generous amounts with flour on the table to ¼ inch thick.
  • Cut desired shapes and bake on a parchment lined sheet pan in a 375 degree oven until the biscuits begin to look dry.
  • Remove from the oven and allow them to cool before placing in a storage container.

Winter Sports at the Savage River Lodge

winterrespiteThe Savage River Lodge offers something for every getaway, from the most adventurous to the most relaxing, the fresh mountain air of Western Maryland is the perfect retreat all winter long.

In addition to the 14 miles of hiking trails on property (21 miles with snow cover), the Lodge offers snowshoeing, cross-country skiing and geocaching all winter long! And for guests looking to pick up a new hobby, full equipment rental and guided instruction for winter sports is included for anyone who should need it, one hour cross-country skiing lessons are offered throughout the season as welBlizzard 010l.

Besides the activities the Lodge has on property, its location in the Allegheny Mountains – with an average snowfall of 225 inches each year – places guests amid a mecca for winter sports. Visitors are just miles away from world-class downhill skiing and snowboarding for all experience levels. The area also offers sledding, ice skating rinks and snowmobile rentals and trails. For a more relaxing option, the Lodge can assist with booking a winter horse-drawn sleigh ride for couples or small groups.

After a day of outdoor fun, guests are invited into the Lodge to enjoy a drink in front of the fireplace from the fully-stocked bar or award-winning wine list, or dine in the Lodge’s gourmet restaurant. You can expect spacious accommodations when retreating back to the cabin, with a bedroom made up with luxury linens, sitting area with gas-log fireplaces and sink-into furnishings. The Lodge even offers in-cabin massages from licensed massage therapists, with prior appointment, to ease tired muscles after a day out in the snow.

Don’t miss this beautiful time of year in Western Maryland! Whether you’re looking for an action-packed winter sports weekend, picking up a new hobby, or looking to relax and enjoy the scenery, the Savage River Lodge has everything in place to create a carefree mountain getaway.

Introducing: Little Crossings Inn and Cornucopia Cafe!



As if the yurt project wasn’t enough, we have more big news. We are proud to announce that Mike and Jan have purchased a new property!

That’s right! In addition to the yurts, Mike and Jan have purchased an old B&B in Grantsville, MD that we’re renovating into our own Little Crossings Inn and Cornucopia Café that we expect to open in Spring 2014!

The Inn, located right along the Casselman River, is the perfect spot for fly fishing and guests looking for small-town relaxation. It will offer an entirely different experience from our Lodge, with a modern and airy feel, hosting four rooms in the main building and two separate cottages, all featuring our Comphy linens, luxury accommodations and high standard of hospitality our guests know to expect when visiting us!

The Cornucopia Café will have a fresh, local food-centered menu featuring many of Jan’s favorite recipes. Serving breakfast, lunch and dinner daily, the café will feature breakfast sandwiches, lattes and cappuccinos, breakfast and lunch paninis, fresh pastas and a lighter dinner fare, as well as a bar serving beer, wine, homemade sodas and hand-dipped ice cream. To get a feel for the place, Mike says, “Think Starbucks and Panera with a bar.”

LC & CC property

The property as it currently looks. Soon to be updated!

With a fresh, unique menu, we truly believe that it will become the go-to spot for casual dining in Garrett County!

Located just behind Penn Alps and Spruce Forest Artisan Village (and just 12 miles from the Lodge!), the Inn and Café are part of the rich history of the area. The name Little Crossings refers to the spot right here on the Casselman, then Little Youghiogheny, where George Washington once crossed the river. And Cornucopia is what the tract of land was known as before Daniel Grant settled the area and gave Grantsville its current name.

The final piece of the puzzle will be Grant’s Mercantile. Grant’s Mercantile will be our three-story, life style shop in our old barn on property. The Mercantile will be Western Maryland’s version of William’s Sonoma, Napa Style and Pottery Barn combined with a fly fishing shop and seasonal decor thrown in!

We will keep you current the project progresses. Stay tuned here and on Facebook for more info!

Yurt Update!


Yurts East

Our crew has been busy at work constructing our yurts, and now have all eight structures standing! If you’ve been following our updates on Facebook, you know that six of the structures are even wrapped in their insulated canvas coverings, just in time for crisp fall weather.

We’ve even started planning out the smaller details. Jan found sink-into American-made leather sofas, the perfect spot to snuggle up in front of the gas-log fireplace and  enjoy the radiant floor heat from Warmboard during the winter months. In addition, each yurt will boast king sized beds with Comphy linens, a breakfast nook stocked with Wolfgang Puck coffee and tea from Republic of Tea, wet bar and other thoughtful, eclectic accents that offer a British safari feel. Once spring hits, guests will be tempted by Adirondack chairs on each porch, a front row seat to watch the forest come back to life after the winter season.


Sky light in each yurt

While the addition of a canvas covering makes the yurts non-pet friendly, don’t forget that your four-legged friends are always welcome in our cabins!


Along with the addition of the yurts, our restaurant in the main lodge is beefing up as well (pardon the pun) to accommodate for the increased number of guests we are expecting once the yurts are completed. Capacity inside our restaurant will increase from 56 to more than 75 with the addition of a wine-themed room that can extend the dining room, or be partitioned off by rustic yet chic, reclaimed barn wood doors for private gatherings. Work on the expansion of the restaurant will begin in a few


Yurts West

weeks and is expected to wrap up in December. Just in time for festive holiday meals at the Lodge!

We haven’t started taking reservations for the yurts just yet, but stay tuned!

As always, we’ll keep you updated here and on Facebook.

Worried about the drive? A Touch of Class can help!

If you’re staying, or live, elsewhere in the county, we understand that the trip here for dinner can be a long one, especially if you want to enjoy a bottle of wine.

We’ve partnered with A Touch of Class Limousine, originally out of Frederick, but  now with a location in McHenry, MD, to provide shuttle service.

The 14-passenger shuttle bus will pick up in the Deep Creek Lake area (just 30 miles) at your specified time and shuttle you here. The driver will then wait for you to finish your meal. We have told them to allot 2 1/2 hours for the meal, and drive you back to McHenry.

The cost per person will depend on how many people you get signed up to board the shuttle. If your party is 14 people, the average cost will be just under $20 per person for transportation both ways.

They not only have a 14 passenger van, but 6-passenger SUVs and 3-person sedans if you’re looking for a special night out. No matter what the vehicle, the cost remains the same for 4 1/2 hours, $270.

Whether you’re interested in birthday transportation, a night out for dinner with your supper club or to celebrate a special anniversary, it’s the perfect way to enjoy our 185+ wine selection and safely get to and from the Lake!

To contact them, you can email Info@atouchofclasslimousines.com or call 866-214-LIMO

Glamping comes to the East Coast

official SRL yurtSurrounded by only the sounds of the forest, with nothing on your agenda but a glass of wine and maybe a hike; that’s what glamorous camping, or “glamping” at the Lodge feels like – well, once our eight luxury yurts are finished this fall. Yes, you heard right, the Lodge is expanding, building eight yurts on our grounds and bringing “glamping”, the new trend sweeping the nation, to the East Coast!

While there are other yurts that dot the land east of the Mississippi, none of them are quite like the ones we’re building. Each of the eight yurts will have a private deck, sitting room, king-sized bed with luxury linens, a private bath with an extra-large shower, a beverage center and a breakfast nook for partaking in our famous, daily deliveries of muffins and orange juice.

So, what are they? A yurt is a nomadic structure traditionally used in the steppes of Mongolia, consisting of a round moveable tent with a bent-frame roof. While ours will be similarly styled, they will be permanent structures with a wood frame covered in lattice work surrounded by a canvas outer covering. And of course, the yurts all include gas-log fireplaces and radiant floor heat from Warmboard, making them a cozy retreat year round.

From concept to reality, our very own Mike Dreisbach has been leading the way, along with Pacific Yurts in Cottage Grove, Ore., to bring this vision to life. Since 1978, Pacific Yurt layoutYurts has been pioneering yurt design and construction and have it down to a science. Immediately after meeting with them, we knew we found our partners!

Pacific Yurts has been the leading producer of yurts since 1978 when they reinvented the traditional design. This past April, Mike took a trip to Cottage Grove to see exactly how they were manufactured. While there, he learned the ins and outs of construction, and saw that Pacific Yurts is truly committed to great quality. Each component of their yurts is hand-constructed.

On August 1, Mike got the best birthday gift he could ask for; a delivery of eight yurts!

Our team is set to have the yurts completed and ready for you by this November. Keep an eye out for updates here and on Facebook, as we’ll start taking reservations soon. Blending the tradition and nostalgia of tent camping, without having to be without the luxuries that our cabins are known for, we feel the yurts will be the best of both worlds, and provide a truly one-of-a-kind experience, come see for yourself soon!


Yurts as of Monday, August 8!

SRL Outfitters Fly Fishing School

We’re starting a new venture here at the Lodge! With the help of our recently hired fly fishing guide Travis Gilbert, we’re starting up a brand new fly fishing savage powerpoint35school!

The Intro to Fly Fishing course is from 9:00 a.m. to 1:00 p.m. and will include; the Anatomy of a Fly Rod, Essential Knots for on the Water, What Trout Eat & Flies to Match, Casting – What is a Fly Cast? and What you Need to Fish.

We’ve organized two classes per month this summer and there is limited space available, so be sure to reserve soon! The dates are as follows: Friday June 14, Friday June 21, Saturday July 20, Saturday 27, Tuesday August 6 and Tuesday August 21. Each class is $149.00 per person.

In addition to the intro class, which teaches the basics of fly fishing, we’ll also be having casting classes. The casting classes are two hours, from 1:00 – 3:00 p.m., and will teach those interested in learning fly fishing the proper techniques and tricks to casting a fly rod. The casting class is $50 per person.

savage powerpoint36Those classes will be Saturday June 15, Saturday June 22, Wednesday August 7 and Wednesday August 22 this summer.

To sign up for the classes, you can contact our guest services office at info@savageriverlodge.com, or contact Travis the guide directly at recreation@savageriverlodge.com.

In addition to Travis, local fisherman Charlie Laffey will also be helping Travis do guided tours of the Casselman River, North Branch of the Potomac, Savage River and the Youghiogheny River.

We imagine these trips to be most popular two to three-day getaway. Sign up for one of the into classes and casting class the next day. During your stay you could also take a full or half day wading trip to use your newly

Travis and his 17" brown from the Savage River.

Travis and his 17″ brown from the Savage River.

acquired skills. Plus what better way to stay than at the Lodge?

We’re really excited about this exciting new activity and know that it’s going to be really popular with all of our guests!

Travis has worked for the last several years as a fly fishing guide in Colorado and has spent the last 20 casting lines. Travis also runs a great fishing blog, that you should all be sure to follow!

Check out Travis’ own blog and be sure to follow! westernmarylandflyfishing.blogspot.com/

Signs of Spring?

Well, it looks like Punxsutawney Phil was a little off… Here’s what the first full day of spring at the Savage River Lodge looks like!


But we did find one sign of spring! Tulips blooming in the snow.


Snow tulips

Savage River Lodge’s first Farm-to-Table Dinner

In September we hosted one of the most beautiful events we’ve had in recent years, a farm-to-table dinner with Sweetgreen.

The discussion started when Sweetgreen wanted to do a retreat here and center it around local and sustainable food, one of their founding principles.

We came up with a lot of ideas, all centered around the locavore concept. Here’s what we did…

- We decided we wanted it outside and in nature. To keep with that theme, we used clean white linens, hay bales for seats and set the table with other natural elements – all set in our lower field. We used seasonal gourds as the centerpieces with tea lights in mason jars and lanterns, tan squarish plates, cream napkins and a burlap table runner. We covered the bales of hay in upcycled burlap bags and grain bags from Mountain State Brewing Company. Sweetgreen uses chalkboards as their menus for their restaurant chain and we thought it was a fitting format.


- While natural light worked while it was still daylight, at this point in September dusk was around 7:00 p.m. and the dinner began at 7:30 p.m. Mike and the maintenance team created a beautiful lighting structure that we zigzagged rope lighting the entire length of the table and on the sides. Last minute, the weather became cool, so we used standing heaters in between each table to throw off heat. We lit a walkway of luminaries down the path to guide people to the dinner and had the lanterns and mason jar tea lights to help illuminate the tables as well.

Farm to table

- For the food, we wanted something that would reflect Western Maryland, but at the same time was innovative and of course delicious. We decided on a beet and goat cheese salad, using Amish market beets and FireFly Farms Allegheny Chevre goat cheese, and a caprese salad with Amish market tomatoes for the first course. For the main entree, we served roasted pork loin paired with braised kale, wood fired rolled eggplant filled with spinach, sundried tomato, roasted red pepper, basil, Asiago and mozzarella and finished with a fresh tomato pistou and balsamic reduction and lightly smoked whole snapper shallot, citrus, and fresh herb marinade. For dessert we did good old deep dish apple pie.

Prior to the main event, we held a FireFly Farms cheese tasting, paired with sustainable wines and Mountain State Brewing Company beer – it was a huge hit!

Farm to table

Farm to table


Our main focus – local and sustainable, was able to be used through out the course of planning. Through the use of local foods, upcycled materials and some creative ingenuity we were able to pull of a beautiful event, while still being earth-friendly.

Autumn/Fall/Harvest/Autumnal Equinox – whatever you call it – Beauty at the Savage River Lodge

Those few short weeks when the leaves start changing, fires are crackling in the fireplaces, the air is crisp and hot buttered rum by the fire tastes like nothing short of paradise are a favorite time here at the Lodge.

The fall colors: Have you seen the beauty of Western Maryland? In our opinions, it rivals that of anywhere else in the country!

The decorations… and what happens afterwards: It’s a lovely sight with the Lodge all decked out in gourds, hearty mums and pumpkins. But our favorite decoration-related-activity begins at the edge of the dining deck and ends with a chucked, broken pumpkin in the yard – which turns into a delicious meal for the deer.

Fall menu and seasonal foods: Those of you who’ve had our butternut squash soup can attest to the fact that it tastes just like autumn should. A few of our other favorite things from this menu:

Beet and Goat Cheese salad (featuring FireFly Farms Allegheny Chevre)
Bandera Quail with grilled trumpet mushrooms, roasted beet puree and haricot verts
Grilled Trumpet Mushrooms with black beluga lentils, tomato confit and melted leeks (Vegan!)
Seared Halibut with house-made roasted red pepper fettuccine tossed in pesto, artichoke barigoule and fresh tomatoes
Fig and Pistachios, a genoise cake with figs and creme fraiche ice cream, garnished with port wide reduction and pistachios
Dutch Apple Pie
Pumpkin Cheesecake

(And that’s just dinner!)

New fall bar offerings: Hot Buttered Rum Cocktail, Hot Apple Pie and Bourbon Bramble.

Bourbon Bramble
1  oz. St Germain Elderflower Liquor
2 oz. Bourbon
A splash of crème de cassis
A squeeze of lemon juice

Combine all ingredients in a cocktail shaker with ice. Shake until chilled and strain into a rocks glass, sans ice. Garnish with a lemon twist.

List your favorites of fall in the comments below!

Fall Preview: Farm-to-Table

We have an awesome September coming up! Not only do we have a Sam Adam’s beer tasting, but the Deep Creek Art & Wine Festival with our special pairing menu and some great business groups!

One of those business groups involves an awesome farm-to-table dinner we’re organizing. As plans get finalized, we’ll post pictures of our progress and eventually tips and tricks for throwing your own great farm-to-table dinner.

Here’s a few snapshots of our preliminary planning.  What do you think?


This slideshow requires JavaScript.

Meet the Chef: Our new Executive Chef Tylor Dinteman

Tylor joins us from Rocky Gap, just outside of Cumberland, Md. where he held the position of sous chef for four years.Image
Since he was a kid making macaroni and cheese, he always had an interest in cooking. Tylor attended Le Cordon Bleu in Pittsburgh and graduated in 2007 with an Associates Degree in Specialized Technology in Le Cordon Bleu Culinary Arts. While most chefs don’t just have one specialty, one of his most popular dishes he has created is Coriander Crusted Salmon which is pan seared and served over sautéed mushrooms, bacon, tomatoes, wilted spinach, tossed in a rich jus, garnished with melted leeks. However, his favorite food to utilize is pork, because it is so versatile and when dining, he likes Southern Italian and French cuisine.
Here at the Lodge, Tylor has a vision of what our kitchen is to become. Although he’s been here less than a month, he has many changes in store! Our new summer menu focuses on homemade dishes using fresh and local ingredients. Tylor describes it as comfort food refined. Coming up this summer, you will see house made truffle ravioli, Ahi tuna and chorizo, pan seared scallops chicken marsala and duck confit all on the new dinner menu – plus SO much more!
Be sure to stop in soon and try Tylor’s culinary creations and take in the atmosphere of the Savage River Lodge.

Ramps, Morels & Fiddlehead Ferns: Delicacies at SRL!

What do a fern, fungus and smelly root vegetable have in common?

They all grow in the forest surrounding the Lodge! Fiddlehead ferns, morels and ramps are veggies native to our woods and make a great addition to every dinner table!


Fiddlehead ferns are the curled up fronds of young ferns. Cinnamon or Buckhorn ferns are the most common types for consumption in the north-eastern U.S. While all types are thought to be delicacies, there is some evidence that shows that certain types (braken or ostrich ferns) contain carcinogens.

When cooking fiddleheads, first remove the brown parts and wash the ferns. Our favorite preparation is simple: boil the ferns for 15 minutes (changing the water once to reduce bitterness) and top with Hollandaise or lemon juice and butter.


Morels are a Lodge favorite here! We have so many of them (costing an average of $20 per ounce wholesale) and love to use them in our restaurant. Morels have a very rich and meaty flavor and are best eaten just sauteed in butter. They have a very distinct shape, which make them easy to spot.

ImageFinally, ramps have a strong reputation. A member of the wild onion or leek family, ramps have a strong garlic odor and onion flavor. All over Western Maryland and Eastern West Virginia, “ramp feeds” are popular. Locals get together and use ramps in a variety of preparations and dishes – be sure to bring your breath mints when you go to these events!We typically use them in place of garlic or onions in a
or other preparations. Traditionally cooks in the Appalachian region often fry ramps in bacon fat and potatoes, or mixed them in with beans or cornbread.

Share your favorite recipes and thoughts on these native plants below!

Hoppy Easter from your friends at SRL!

Easter is always a great time here at the Lodge. Each year we have a fabulous Easter brunch with all of the accompaniments.

This year, we’re featuring:

Smoked Salmon Platter
 Mini Flat-bread
Sliced Egg
Diced Red Onion
Dill Cream Cheese


Whipped Butter
Whipped Cream

Cold Sides
Caprese Skewers
Waldorf Salad
Artisan & Domestic Cheese Platter
Deviled Eggs
Fingerling Potato Salad with Honey Thyme Vinaigrette
Marinated Artichoke, Fava Beans & Bulgur Wheat
Spring Rhubarb & Strawberry Salad 
Hot Sides
 Sausage Gravy and Biscuits
Home Fried Potatoes
Yukon Gold & Leek Mashed Potatoes
Salmon with Lemon & Dill Buerre Blanc
Grilled Flank Steak with Sweet & Sour
Signature Wild Game Meatloaf   
Sauteed Zucchini & Grape Tomatoes
Peel & Eat Shrimp

Carving Station
Lamb Roast with Mint Jelly
Honey-Glazed Ham
Omelet Station
Red Onion
Bell Peppers
Bacon, Sausage, Ham
Monterey jack cheese
Cream Puffs
Strawberry Mousse Phylo Cups
Lemon & Blueberry Cheesecake Bars
Chocolate Raspberry Brownies

In addition to our delicious Easter brunch on Sunday, we also have an Easter Egg Hunt on Saturday for cabin guests. Guests who sign up get to hunt for eggs on our Green Trail, with prizes like lottery tickets, candy, coupons in our restaurant and gift shop and other goodies. All of the profits from the hunt go towards Animal Friends in Pittsburgh, Pa.

The Select Registry Advantage

Since their inception in the 1970s the Select Registry name has been synonymous with quality getaways. In 2010 we joined the almost 400 inns, B&B’s and small luxury hotels that dot North America.

Staying at a Select Registry property is a guarantee that your vacation will be a relaxing getaway, in a beautiful and clean environment with superior staff. Their quality control measures, such as anonymous inspections, by non-select registry personnel and an extensive application process, ensure that the properties are the best-of-the-best.

So why are we talking about this? We want all of our guests to know that SR properties – and not just us – but other entrepreneurial owned locations should be at the top of everyone’s list when planning your next vacation. Whether B&B’s or boutique hotels are your thing, you can be sure that your next stay will be first-rate.

He are some of Mike and Jan’s and our employee’s favorites:

1. Lakepointe Inn, McHenry, Md.

2. Sandaway Waterfront Lodging, Oxford, Md.

3. Inn at Riverbend, Perisburg, Va.

4. The  Marquesa Hotel, Key West, Fl.

5. Fort Lewis Lodge (stayed in before they were officially SR, but loved it nonetheless!) , Millboro Springs, Va.

If you’re interested in staying at a Select Registry property,  now is the time, as they are running a GREAT promotion called Vacation of a Lifetime. Each time you stay at a Select Registry property you can earn a loyalty point, or quill (to sign up for the Golden Quill program click here). Once you sign up, you’re entered into the contest and for each quill you earn by staying at a property, you get an additional entry. The grand prize winner gets a free stay at every single one of the  Select Registry properties for one year!

Let us know below in the comments what your favorite Select Registry property is!