Travel Webcast

The Lodge at Glendorn Calls on Canadians

Glendorn-Feb8

The Lodge at Glendorn, a luxury resort in Pennsylvania, was originally established as a private summer retreat for the Dorn family.

“The land was purchased in 1927 and used as a hunting and fishing shop,” general manager Stephanie Schafer said on Friday (Feb. 5) in Toronto for an industry breakfast with food prepared by executive chef and co-general manager Joe Schafer. “In 1929 they decided to build some cabins… Every cabin including the main lodge is built out of redwood, which we’ve done our best to maintain over the years. Our history is so important to what makes us Glendorn.”

Located a 3.5 hour drive from Toronto, the 1,500 acres acre estate in Bradford, PA – home of the Zippo lighter manufacturing company – opened to the public in 1995 and became a Relais & Chateaux member in 1996. More recent additions include a spa, which offers services like wine lovers body treatment or a deep tissue massage, and a new kitchen.

“We rely heavily on word of mouth,” says Joe. “It’s like a hidden gem. People feel like they’re discovering this place.”

While the Orvis endorsed fly fishing lodge isn’t cookie-cutter, in fact all 16 accommodations are uniquely designed, each cabin or suite comes equipped with a replenished stock of baked-daily cookies.
A range of seasonal activities are available including cooking classes, curling, sledding, hiking and biking along 18 miles of trails, and trap and skeet shooting. The lodge also holds events throughout the year like a clam bake or lobster roast weekend and a Beretta shotgun weekend where guests can shoot anywhere from a $600 to a $130,000 shotgun.

“Shooting is the new golf,” he says.

In addition to a standard four course prix fixed dinner menu, Glendorn also offers a six-course tasting menu with wine pairings, barbecues, picnics, packed lunches for day trips, lake-side cookouts and outdoor dinners. The entire property can also be bought out for private events such as small weddings.

“We’re a destination in and of itself so our menu changes every day,” he says. “We never serve the same food twice.”

Foraging experiences are also big on the property, where guests can harvest things like leaks, mushrooms and berries, which are then incorporated into culinary classes, meals and even spa treatments.
Stephanie told PressToday that the sinking Canadian dollar hasn’t had much of an impact on bookings from the north.

“There are so many included add-ons that come with a stay, so we really haven’t noticed it,” she says.

Glendorn works with travel agents and offers commission rates that are typically 10%.

For those who prefer to fly, the lodge offers airport pick-ups from Buffalo International Airport and Bradford Regional Airport.

“You can do as much or as little as you want here,” she says. “We call it the art of bonfiring. The art of doing nothing.”

(http://www.glendorn.com)

Posted in Resorts

 

 

Categories