WELCOME
FACILITIES
The Lodge
Traditional log cabin style walls, elegant hardwood floors, a massive stone hearth, two oak staircases leading to an overhanging balcony and two bedroom wings combine to make for a retreat experience like no other. The Lodge has 25 beds available in 12 rooms; larger groups can book concurrently Bayne Cottage with space for 7 beds more. Guests often remark on the warmth and nurturing feeling experienced because of our excellent staff, food & facilities.
The Studio
(Available March - October)
The Studio is connected to the Director's residence and offers a queen bed, mini-kitchenette, living/office space and a private bathroom. The apartment has one parking space and private outdoor access for one person or a couple. The Studio is perfect for private retreats and meals may be purchased from the Lodge when there is a group present and with one week notice.
OUR FOOD
In a world where meals have become increasingly rushed and ready-made, we consider meals an opportunity to be intentional about our health, wellness, and impact on the environment. Home-cooked meals made with care and quality ingredients taste better, are more nutritious and are more fulfilling to prepare. We aim to create exciting meals that nourish our guests, encourage them to expand their palates, and promote an enjoyable dining experience through sharing it with others.
​
Using Organic Products
It is important to us to be mindful of our impact on the environment. In an effort to play our part in protecting the planet, and provide food that is healthy and rich in nutrients, we avoid products where we can that have involved the use of synthetic fertilizers and pesticides, growth hormones or antibiotics.
Buying Local
With modern conveniences it is easy to avoid thinking about where the food we eat actually comes from, and the time and effort that goes into growing vegetables or raising livestock. We aspire to help ourselves and other make the connection with the origins of our food by purchasing local meat and produce whenever possible.
Reducing Waste
Landfills are not an ideal solution for long-term waste management. We try to limit what we are contributing to landfills by buying items in bulk to limit the amount of packaging involved; we compost food scraps made in the kitchen for our garden; we recycle all bottles, cans, cardboard, glass, and paper; when saving food in the kitchen we utilize reusable containers; we are conscious about the amount of food being prepared and use appropriate scraps to make stock for soups and sauces.
Using Whole Ingredients
Much of the nutrition found in food can be lost through excessive processing. We make as much as possible from scratch using whole foods. In this way we can have homemade meals that are more nutritious and taste better too! We routinely make our own bread, granola, salad dressings, sauces, desserts and more.