Savage River Lodge offers the beauty of nature, the comfort of a resort hotel, and "the finest food in Western Maryland"

by Shawn Pillai

Once in a great while, I experience food that is truly memorable. Masterfully constructed and professionally executed, sampling such cuisine is a rare occurrence in the life of a student. Recently, I had the opportunity to experience food of such high caliber twice in one week. Both, unsurprisingly, came from Savage River Lodge.

Lamb Cassoulet: Seared lamb loin served over white bean purée with braised lamb shoulder, sautéed mirepoix, tomato and bacon tossed in a rich lamb jus lié. Photograph by James Spano.

Savage River Lodge was opened in 2001 by owners Jan Russell and Mike Dreisbach. Surrounded by more than 700 acres of State Forest, the lodge features both privacy and comfort. The lodge offers 18 private two-story “cabins” located throughout the surrounding forest. Fully furnished and equipped with both heat and electricity, the cabins offer large beds, cozy lighting, and an oversized bath. Whether a guests seek a snowy winter retreat in the mountains or a breezy spring nature hike, the lodge is a perfect vacation spot for every season of the year. Every morning, a basket of fresh juice and house-made muffins, along with the day’s newspaper, is delivered straight to the guest’s front door. Savage River Lodge is an ideal place to enjoy the rugged beauty of nature while being pampered by the comfort of a full-service resort hotel.

Savage River's main lodge offers comfortable, casual areas for guests to lounge with friends. Photographs by James Spano.

Savage River Lodge strives to do their part to remain as sustainable and eco-friendly as possible. 325 solar panels supply 65 percent of the lodge’s electricity usage. Lodge utility vehicles run on a combination of diesel fuel and recycled cooking oil. In 2011, Savage River Lodge installed tankless water heaters in each of their 18 cabins. Instead of wasting electricity storing hot water in tanks, the water is heated through a series of high-powered burners as needed. Also in 2011, the lodge won the Maryland Department of Tourism’s Green/Sustainable award for their efforts toward being eco-friendly.

Left: Pan-seared pork belly served over braised red cabbage. Right: Seared diver scallops, braised endive, leeks, and Beluga lentils, finished with a mussel-saffron foam and crumbled bacon. Photographs by James Spano.

Chef Tylor Dinteman accepted the Executive Chef position at Savage River Lodge in May of 2012. He has since been creating fantastic dishes featuring seasonal ingredients of the finest quality. As every great chef knows, one eats with their eyes first. Chef Dinteman’s creations look more like food sculptures. Plating is beautifully executed by what seems to be the most talented team of kitchen staff in Western Maryland. Upon tasting Chef Dinteman's food, one begins to sense just how experienced he is in the culinary arts. Ingredients are combined artfully to achieve optimal flavor through complex, practiced techniques. Savage River Lodge offers breakfast, lunch, and dinner seven days a week.

Chef Tylor Dinteman. Photograph by James Spano.

Savage River Lodge boasts an impressively professional kitchen and serving staff. Chef Chris Powers emphasizes the importance of hospitality. “The goal is to create a memorable experience for the guest,” he says. “If we've done our job correctly, our customers will speak fondly of the time they spent here, and hopefully spread a good word about our operation.” Pastry Chef Joshua Herrell possesses an innate passion for artistry and is second to none in the area. Chef Herrell works to create beautiful desserts from fresh, exotic ingredients using a combination of contemporary and classic techniques.

Dessert Trio. Photograph by James Spano.

Left: Pumpkin cheesecake, spiced Chantilly cream, roasted pepitas. Center: Chipotle chocolate mousse. Right: Bruleed fresh figs and port wine reduction. Photographs by James Spano

In addition to offering upscale cuisine in the restaurant, Savage River Lodge also offers wine tasting events accompanied with unique, non-menu appetizers. Wine tastings at the lodge are very informal, and one truly does feel a sense of friendship and familiarity during the event. Owners Jan and Mike, as well as other lodge staff, participate in the tasting and are readily available to answer questions or engage in casual conversation. Unlike most wine tastings, servers are generous with wine portions and are always quick to offer second or third opportunities to drink the wines featured. Seven courses featuring upscale appetizers such as house-made roasted tomato ravioli and braised lamb shoulder with fresh chèvre wrapped in Swiss chard are paired and served with each wine. In between courses, Chef Dinteman is present and more than happy to discuss his food with guests.

Joshua Herrell's deconstructed sweet potato pie: Sweet potato sorbet, amaretto caviar, sweet potato tuile, sea salt caramel, and candied walnuts. Photograph by Joshua Herrell.