Woodlands put a new interactive twist on Mother’s Day this year, and it was an astonishing success! The idea was to create a more fun and interactive atmosphere for our guests. We asked four of our chef’s to invite their moms to come and hang out with us for the day. After all, we want [Read More]
May 5th and/or 6th, join us for a little relaxation. Head over to Twitter and simply retweet our May 5th message for $100 off either or both nights (assuming you have 1000 followers).
We look forward to pampering you soon.
FINALLY! – Spring has officially sprung and with the new season comes exciting new developments and enhancements at one of America’s most decorated properties.
As the newest member of the Woodland’s team, I plan to not only continue the long history of both service and culinary excellence, but take South Carolina’s original benchmark in hospitality to [Read More]
Is making wine a science or an art?
During my last day at the winery, I was able to see the other side of wine making and have a little fun sampling….why not! The harvest was done and it was time to follow Katell, the winemaker, and ask lots questions including punching down, fining, yeast, fermentation, temperature and chemistry. During the [Read More]
I arrived early at the winery, ready for a very busy day and learned our team was able to resolve the problem, yes everything was back to normal. I went to the sorting table and noticed after a couple of hours the clouds were getting darker. Everybody rushed to the vineyard to help speed up the harvest before [Read More]
My 2nd day at Kluge in Virginia.
I woke up at 7am to be sure not be late for the harvest. The winemaker lives next door from the cottage and when I left at 7.45am I saw she was already gone. She’s like a school teacher with so many students and a long to do list! I [Read More]
As I am sure many of you have heard, Chef Nate Whiting is going to be leaving Woodlands on October 17. Although we are very sad to see him go, we are also excited for his new opportunity.
I know that most of you know Chef Nate for his amazing culinary creations, but I would like [Read More]
Dry aged beef is a prized jewel in most restaurants and, if done right, is the most rewarding in flavor. First, it is important to note that wet aged beef (beef left in crypo-vac-sealed plastic is only tender but does not have the flavor of the dry aged beef) isn’t really the way to go. Dry aged [Read More]
Here are 10 ways to learn more about wine:
The first book you will want to purchase should be “The Wine Lover’s Cookbook” from Sid Goldstein, $23. I love the explanation about the major grape varietals with some recipes. Have fun and try some dishes with the wine recommended and you will learn the most important [Read More]
As promised, here is the method/recipe for the pickled rocatillo peppers. This recipe is highly adaptable, and can be used for any chile pepper you have in abundance. Also, you can try it with okra, green beans, garlic, pearl onions, or whatever you feel like pickling.
Step 1: Trim the peppers. In this case, that means [Read More]
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