Garlandslodge


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Fall...

The changing of the seasons is always amazing here.

This year fall has hung on a little longer than usual, just stunning.

marymaple

The Annual Pumpkin Carving on the lawn.

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Happy Halloween!

halloween

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Passing the Torch

Dear Garland's Lodge Guests,

We have exciting news to share!  We have been seeking the right buyer for the Lodge for the last six or seven years, and have found the perfect stewards for this special place.

Five friends will share the investment:  Robert and Kim Kiyosaki, Alex Brigham, and Ken and Laura McElroy. They all reside in Phoenix, so have Arizona roots, and appreciate the historic significance of the Lodge.  Between them, they have five boys and are excited for the kids to visit often and learn all that the Lodge has to teach.

The Lodge has been our life work for the last 42 years, as it was for the Todd family for the 40 years prior.  We are thrilled that the new owners share our love for this beautiful property, appreciate the cabins, the spring water, and the organic orchards and gardens, and are committed to carrying on the tradition.  

With the leadership of our managers, Taylor Swain and Megann Dastrup, who live on premises, and the retention of our excellent staff, the Lodge operation will go forward in good hands.  We plan to stay on in an advisory capacity, so look forward to seeing you again.

We are very grateful for your support and loyalty over the years, and hope that you will continue to visit the Lodge for years to come.  

With true fondness and thanks,

Gary and Mary Garland

 

Image 1

Left to right: Robert Kiyosaki, Mary Garland, Kim Kiyosaki, Alex Brigham, Ken McElroy, Gary Garland, Lesley Brice

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A charming perspective...

We love it when our guests write about us. It gives us a sense of appreciation and accomplishment for our daily tasks.  This blog is a sweet post, many of you might have experieced the same thing your first time here...

http://www.lespetitesgourmettes.com/random/happy-birthday-hubby/

 

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Recent comments

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Just in time for fall: Praline Bacon

Chef Brian and Assistant Chef Michael wowed us earlier this week with Praline Bacon. This would be great crumbled over sweet potatoes, as a salad topping, or even on its own.

Ingredients:
3/4 cup brown sugar
1/2 cup almond meal (or ground almonds, pecans or walnuts)
2 tsp. dry mustard
1 tsp. salt
12 slices thick-cut or slab pepper encrusted bacon

Directions:

Preheat oven to 400°F.
Combine all ingredients but bacon in a wide, shallow dish. Dip and press each slice of bacon in sugar mixture on both sides.
Lay bacon strips on a large, rimmed baking sheet. Sprinkle additional sugar mixture over the bacon slices in the pan. Roast the bacon until the fat begins to render, about 6 min. Rotate the pan front-to-back and continue roasting until the bacon is crisp and brown, about 8 to 10 min. Remove, cool and break or cut bacon into bite-sized pieces.

 

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