Among the many services at the Woodlands Spa, Ayurveda is the most deeply rooted in the ancient arts. Ayurveda is considered by many scholars to be the oldest healing science. The knowledge of Ayurveda originated in India more than 5,000 years ago. This system places great emphasis on prevention and encourages maintaining health by paying close attention to balance in one’s life through right thinking, diet, lifestyle and herbs.
Just as everyone has an individual face or thumb print, according to Ayurveda, each person has a particular pattern of energy – an individual combination of physical, mental and emotional characteristics. At the Woodlands Spa before your therapist performs an Ayurvedic service they have you fill out a constitution card. This constitution card identifies three basic types of energy or functional principles called vata, pitta, and kapha. These principles are within all people and at different times in our lives there is a primary, secondary and least prominent.
Through insight, understanding and experience, Ayurveda presents a vast “database” of the relationship between causes and their affects, both immediate and subtle, for each unique individual. Once you know your most prominent principles your provider will customize a service for you and leave you with a number of recommendations on how to bring more balance into your life.
The Woodlands Spa Ayurvedic experiences include our very own...
Laurel Rebalancer:
After determining your dosha, your therapist will apply a blend of healing and exfoliating herbs and herbal oils to your body. You will then be comfortably cocooned in steamed towels aiding in further absorption – deepening relaxation and purifi cation and promoting a heightened sense of well being.
Highlands Emersion:
The original Bindi Herbal Body Treatment is at the heart of our Ayurvedic Ritual program. This luxurious treatment uses herbal infused oils and a botanical body mask to exfoliate, cleanse, detoxify and nourish, after which the body is immersed in a soothing hydrotherapy bath.
Hot Stone Shirodhara:
The ultimate in bliss! Soothing warm stone massage combined with Ayurvedic oils sets the tone for altered states of tranquility. Special oils are streamed on the “third eye,” causing the mind to become still and peaceful. Healing Energy Work is added to bring the body into balance allowing the mind to float away and the spirit to soar.
For more information on the services mentioned above, please contact Nemacolin Woodlands Resort's Woodlands Spa at 724.329.6774 or 866.344.6957.
"Treat Yourself Good, Treat You Body Better!"
Stephanie Hostetler
Director of Spa Operations - The Woodlands Spa
Nemacolin Woodlands Resort
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Spa
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Activities,
Field Club
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Is the outdoorsman inside you yearning to get out? The Field Club at Nemacolin Woodlands Resort is just the place for you. We now offer Upland Bird Hunting on 275 acres of groomed strips of cover planted land. Natural cover is also present, making for superb upland bird hunting. The elusive ring-necked pheasant along with the unpredictable chukar are the birds we offer for release. Hunts include a professional guide and well mannered bird dogs to provide an educational, safe and memorable hunting experience.
Our Upland Bid Hunting season runs from September through mid April, Monday – Saturday. No license is required. Young hunters must be a minimum of 12 years old and have passed a hunter safety course in their home state. A parent or guardian (18 or older) must accompany young hunters at all times. Florescent orange is required to be worn while afield and is available for use. Rental guns, along with ammunition are available at The Field Club. Field dressing of your harvest is available for an additional fee.
Discover the benefits available to your group by hosting a Corporate Hunt at The Filed Club. A great teambuilding activity, Upland Bird Hunts provide an alternative setting to strengthen bonds and trust and open doors for networking and relationship building. Corporate packages can be customized for your group. Above is a picture from our last Corporate hunt.
For more information, please contact The Nemacolin Field Club at 724.329.6770.
Chuck Groff
Upland Hunting / Sporting Clays Supervisor
Nemacolin Woodlands Resort
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Activities
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POWDER HOUNDS BEWARE!
70+ inches of natural snow has fallen on Mystic Mountain since December 1, 2010, keeping us on pace to crush our yearly average of 100 inches. Conditions have been fantastic and will continue to get better throughout February and early March. That’s right I said early March, we are extending our season until March 13, 2011 because our snowpack is so deep!
Great conditions are an even better excuse to take advantage of our Neighbors & Friends Nights every Friday from 2:00 p.m. - 10:00 p.m. Our Friday night ski special includes a lift ticket and rental for just $20! New to the sport? On Fridays from 4:00 p.m. - 8:00 p.m. we offer one-hour beginner lessons for just $25 per person; however, reservations are required. And, forget about the big group lessons that most resorts offer, Mystic Mountain's Ski School prides itself by offering one-on-one lessons so you get the most out of your time.
Saturday night the fun continues with our new Mystic Mountain Winter Concert Series! Come to the Hitchin' Post and experience live bands starting at 8:00 p.m. There is no better way to celebrate a day of skiing, then sipping on some cold beverages and listening to live music.
If cabin fever is setting in for you this winter... get our of your funk by strapping on those long boards and enjoying a day with us at Mystic Mountain! And you never know,with conditions like this... the Yeti even makes an appearance or two!
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Gourmet
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One of the most common trends in our industry right now is a “fine dining” steak house. Chefs take you on a journey with trendy cooking techniques, uncommon foods from around the world, and a selection of beef to pleasure the individual’s style and palate.
Unlike how restaurants used to offer beef options (mostly when diners would only select the cut of meat they preferred), guests are now ordering the type of meat, option of grass fed, possibility to supplement such as wagyu or kobe, and lastly the option of aged or not. Our main focus is the concentration on aging beef, the styles of aging, and the benefits that come with it.
Most restaurants that offer aged beef on their menu will do this process in house if space allows. As for most chefs having their hands on every step of the process not only allows them to have a better knowledge of their product, it also gives a larger sense of ownership in the finished product.
The two major styles for aging beef are wet and dry aged. Wet aging beef is done in a vacuum sealed bag held at 32 to 34 degrees Fahrenheit. Since there is no importance on humidity or air velocity, this is the most common and inexpensive way to age beef. Wet aging only takes between 2 and 4 days and will help tenderize the product.
Dry aging beef is now a widely accepted and in most cases expected process for upscale steak houses. Dry aging is done for a period of 10 to 28 days while holding beef between 32 and 34 degrees Fahrenheit. The two other major characteristics with dry aging is having the humidity level between 85 and 100% and the air velocity of 0.5 to 2.5 m/sec. Since dry aging is more expensive, you will usually see high value cuts of meat such as loins and ribs go through this process. During the process of dry aging two things happen. Moisture evaporates creating a greater concentration of flavor and taste while the natural enzymes break down the connective tissues allowing for a tenderer product. Naturally there is product shrinkage and trim loss due to drying and surface mold.
Whatever your choice may be, the recognition of beef and its immense styles are endless allowing chefs to produce more flavors and focal points for you to choose from.
Seth Mahler
Chef De Cuisine - Aqueous
Nemacolin Woodlands Resort
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Gourmet
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As the temperature drop below freezing, kitchens everywhere are heating up with foods that bring warmth and comfort to frigid evenings. A thick and hearty stew may be just what the season calls for, so gather up the essential ingredients – savory beef, seasonal vegetables and of course your favorite brew and get into the kitchen and start cooking.
For a delicious twist on the typical stew, try braising your beef with beer for added flavor and tenderness.
Not familiar with braising? This cooking technique has been around since the 19th century, when stews like burgoo, bouillabaisse and gumbo became popular. Because braising gives even the toughest of meats tenderness and flavor – it’s the perfect way to make less expensive meats delicious. In today’s culinary arena, tougher cuts of meat such as brisket, shanks or short ribs are often simmered in a covered pot with beer in order to make the beef as tender as possible.
Braising Basics:
The key to braising lies in the heat, time and moisture used to cook the meat. When done properly, the connective tissue and collagen's in the meat break down and the flavors of the beef intermingle with the beer broth. Try using a stout or a dark beer to impart a sweet and malty flavor to the beef.
Here are a few tips to help get you started on your very own mouth-watering beef stew:
- Begin by seasoning the cut of meat with salt and pepper and lightly coating it with flour.
- Heat a small amount of oil in a large pot on medium-high heat. Sear or brown the meat on all sides to seal in the juices.
- Add about ½ cup of beer (dark beer or stout) and cover the pan so that steam is contained inside.
- Simmer on the stove-top or in the oven at 300 degrees until fork tender.
- Serve the meat, using the cooked beer as a sauce or gravy.
You can also use this technique to incorporate beer into other recipes, including chicken cacciatore, braised monkfish, Sheppard’s Pie, goulash and beef bourguignon – a traditional French beef stew. I recommend experimenting with different styles of beer to see which you like best with different types of meats.
Once you’ve beefed up your meat with the juicy flavor of your favorite beer, incorporate it into your winter stew.
- Add in your favorite seasonal vegetables – beans, potatoes, peppers, tomatoes, and root vegetables such as carrots, turnips or parsnips work well.
- Stew them with your newly braised beef in a beer reduction. You can start with one of my favorites, like a Stone Mill Pale Ale, or select one of your own.
Thick stews with hearty pieces of meat and vegetables make the perfect one-pot meal. Aside from being delicious, it also makes for easy clean up! So whether you’re spending a night alone by the fire or cooking for out-of-town guests, a savory and hearty beef and beer stew will be sure to warm up cold nights this winter.
Cheers!
Chef Brent Wertz
Director of Food & Beverage
Nemacolin Woodlands Resort
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Spa
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Lose weight, eat right, exercise... health related resolutions for the New Year are the most promised and broken. Our Fitness Supervisor, Susan Pelfrey shares some tidbits of knowledge to keep you on the right path towards a healthier YOU in 2011!
- Increase metabolism through weight training. Train each major muscle group twice a week. Perform 8-10 exercises and 2 sets of 12 repetitions. This will improve your muscle to fat ratio and increase calories burned at rest
- Hip to waist ratio is a better indicator of heart disease than BMI. Divide your waist measurement into hip measurement. Women should be below .85 and men below 1.0.
- A healthy diet should include no more than 40 grams of added sugar daily. That is equal to just 6 teaspoons! A 12oz soda contains roughly 8 teaspoons of added sugar!
- Keep a journal of your exercise and eating habits. Studies show we are 50% more successful of improving lifestyles and losing weight when we write things down.
- About 70% of overeating is emotional. Food is intended to nourish and fuel our bodies. Learn a new coping skill when you’re stressed, bored or just mad at the world.
Next time you are at Nemacolin Woodlands Resort make time for fitness by visiting our Fitness Center and partaking in one of our weekly complimentary Fitness Classes. Click Here to download the Fitness Schedule.
Susan Pelfrey
Fitness Supervisor
Nemacolin Woodlands Resort
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General
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Nemacolin's Top 10 of 2010:
10. Fatbird Flyer Opens
Over 10,000 flights have taken place at speeds of up 60 mph since its opening in
May 2010.
9. Dining Excitement
Autumn goes green, CaddyShack reopens as BBQ Joint,
Tavern re-invents "Pub" menu & much more!
8. Snowmageddon 2010
Over 100" of snow fell in February 2010 alone making it the snowiest month ever recorded at Mystic Mountain. It also brought an extended season.
7. Nemacolin Partners with JEEP
The ultimate off-road experience! The Off-Road Driving Academy now features JEEP Rubicons with Ride Alongs & Instructional Series.
6. Over $70,000 donated to Breast Cancer Research
Through the donated production costs of the "Nothing is Impossible" Brighton Necklace, Pretty In Pink & Battle of the Bird Fundraising Events.
Most rounds EVER played on course!
4. We Meet The Butler!
Expect the Unexpected at Nemacolin. Our Summer Interactive Campaign - The Butler Did It welcomed guests to share their own stories through video with a chance to win a Three-Night Nemacolin Vacation Package valued over $2,000! Shh... We hear the Butler will be BACK in 2011!
3. The Prince is Born!
Nemacolin welcomed a rare White Lion, born on July 6, 2010. The population of White Lions is unknown but the most recent count in 2004 revealed 30.
2. Forbes Bestows Five-Star Awards!
Congratulations to Falling Rock and Lautrec for earning Forbes Travel Guide Five-Star awards for 2011! There are 54 hotels designated as Forbes Five-Star, but only 6 resorts in the world boast Forbes Five-Star ratings in both the dining and lodging categories.
A BIG thank you to our loyal guests for supporting our Resort and being a member of the Nemacolin family. Our successes in 2010 are more than anything because of you!
