There are certain places that stay with you, not just for their beauty, but for how they make you feel. For me, The Lodge at Woodloch is exactly that.

I’ve been returning as a Guest Sommelier since 2017, and over the years, it has become more than a destination, it’s a place I feel deeply connected to. Each visit brings something new, yet familiar, grounded in a level of care, intention, and hospitality that is rare to find.

Part of that magic is the people behind it. I’ve had the pleasure of knowing Chef Kate Woehrle for many years now, and have always admired her creativity and ability to translate ingredients into experiences that feel both elevated and approachable. A few years ago, she began hosting her now well-loved high tea service, and I had heard nothing but glowing feedback from guests and staff alike.

Ironically, every time she hosted her high tea, I was leading a wine class of my own. Ok, as Guest Presenter at the Lodge, maybe not so ironic, but still I had always wanted to go to one.  So this time, it felt different.

During my most recent Guest Sommelier weekend, our schedules finally aligned, and I was able to attend one of her high teas for the first time. And I can say, without hesitation, it did not disappoint.

Being back at Woodloch is always special. It’s my favorite destination spa in Hawley, Pennsylvania, for good reason. There is a sense of calm here that’s immediate, almost grounding. The kind of place where time slows down, where nature surrounds you, and where every detail is designed to help you fully unwind. It truly feels like a heaven on earth moment every time I arrive.

I’m also incredibly grateful to step in year after year, taking over programming while Leslie Britt is away working on research and development for wine and cocktail programs. It’s a role I don’t take lightly, and one that continues to inspire the work I do within hospitality.

Chef Kate’s high tea is held in the library, an intimate, elegant space that immediately sets the tone. Soft light filters through the windows, books line the walls, and there’s a quiet energy that invites you to slow down and settle in. Surrounded by nature and wrapped in that signature Woodloch sense of peace, it feels both refined and completely relaxed, the kind of experience you can enjoy in a robe or dressed up, equally at home either way.

What makes Chef Kate’s high tea so special is that it never feels overly precious or forced. It feels thoughtful, grounded, and deeply intentional, every bite has a purpose. We began with a beautiful selection of savory bites, each one layered with flavor and texture.

  • Everything crackers topped with dill cream cheese, silky Nova Scotia smoked salmon, and briny capers delivered that perfect balance of richness and brightness. A classic combination, executed with precision.
  • A soft milk bread roll followed, spread with vibrant green goddess aioli and layered with turkey, spinach, tomato, and red onion. Fresh, herbaceous, and satisfying without feeling heavy.
  • One of the most striking bites of the afternoon was a homemade brioche topped with nasturtium tzatziki, thinly sliced cucumber and radish, foraged ramps (Kate literally foraged herself), and delicate Blackmore Farm violets. It was as beautiful as it was flavorful, slightly floral, subtly peppery, and completely transportive.

The tea pairings alongside each course added another layer to the experience, thoughtfully selected to enhance and elevate the flavors on the plate, while keeping everything light and balanced.

As we moved into the sweets, that same level of care carried through.

  • Cinnamon meringues offered a light, airy sweetness, while sourdough discard dark chocolate sea salt cookies brought depth and a subtle tang, a perfect example of minimizing waste while maximizing flavor.
  • The scones, studded with apricot, cherry, and ginger, were warm, tender, and gently spiced, begging for just one more bite.
  • Then came the dark chocolate and espresso s’mores tart, rich, layered, and deeply satisfying, the kind of dessert that lingers with you.

And finally, the detail that truly captured Chef Kate’s creativity.

  • Handmade chocolate mushrooms, with a crunchy stem and a blackberry, red wine, and sage jam-filled cap. Whimsical, unexpected, and incredibly refined, a perfect ending to an experience that was thoughtful from start to finish.

As tea is poured and the first bites arrive, Chef Kate walks guests through the origins of high tea, tracing it back to London, where it began as a simple afternoon ritual, tea paired with light snacks to bridge the gap between meals. Over time, it evolved into something more elaborate, more social, and more celebratory.

And here, at Woodloch, it’s been reimagined once again. A tradition rooted in history, brought to life through thoughtful food, intentional pairings, and a setting that makes you want to stay just a little longer.