Each year we head north to Cooperstown, NY for the Glimmerglass (opera)
Festival and we decided to stop halfway for a night on the way this time.
Woodloch Springs Resort is an amazing monstrous complex in the middle of
nowhere offering everything for everybody from adult spa to family camp.
We stayed at Woodloch Springs which is a golf community with only
private/rental homes which is magnificent. The dining room there is the Vista
Room
or The Grille Room (same menu, just more of a bar feel with big screen
TV's, etc.)-www.woodloch.com/grilleroom.
Chef Ryne Spaulding does an amazing job preparing tasty foods and the young
summer workers are really friendly, cheery and helpful.
The wines are all under $40 for the most part and we loved an $18 bottle of
Las Rocas de San Alejandro 2012 Rose from Calatayud, Spain that was oh
so refreshing in the 90 degree heat that we had a second bottle of the
same.
Samuel started with the EDAMAME POST STICKERS with Porcini Mushrooms (he
skipped those), Soy Sauce Broth and Micro Greens which were gone in
seconds.
Will and split two starters both of which were so huge they could have been
a main course:
STEAMED MUSSELS were juicy and plump in a very mild fennel, onion and
Roasted Tomato broth with EVOO that was superby flavorful, but we avoided
mopping it up with the
large grilled bread that came with it(still trying to watch calories and
count carbs!)
TUNA "NACHO" is a huge pile ofsushi grade Yellowfin TUNA with
Wakame(Seaweed) Salad, Ginger, Wasabi, Teriyaki & Tobiko Caviar with fried
wontons. We skipped the wontons, which were not that great
anyway, but the overall flavor of the dish was superb and the spice was
nice but not overpowering. A super refreshing dish to boot.
For mains, Will and I split the super excellent and almost all meat
LOBSTER-CRAB CAKES with Avocado Lime Mousse, Pico de Gio and Tortilla which we
declared to be of the quality we find in DC,
and the TUNA cooked rare with Sesame Crust, Edamame Hummus, Lemon Grass
Rice Pilaf and Soy Ginger Broth was another hit and could easily have fed a
couple!
Samuel loved his FREE BIRD CHICKEN with Grilled Vegetable Ravioli, Kalamata
Olive Tapenade, Fresh Mache Salad, Crispy Pancetta and Lemon- Pepper Vinaigrette
which only
suffered a bit from being too dry. He loved it all.
He followed this up with the "GOOEY" FUDGE BROWNIE, Vanilla Ice Cream,
Whipped Cream & Caramel Sauce for Dessert, while Will had the LEMON MERINGUE
ICE
CREAM PIE with Graham Cracker Crust and Lemon Vanilla Ice Cream, which I tasted (it was good) but resisted.
CREAM PIE with Graham Cracker Crust and Lemon Vanilla Ice Cream, which I tasted (it was good) but resisted.
We loved everything here and know we have a great place to stay now on our
annual trips.
