Mind, body and spirit were certainly top of mind at the second annual Wellness & Spa Retreat at Delaware North-owned-and-operated Tenaya Lodge at Yosemite National Park.
The three-day retreat proved to be a positive experience for guests, who participated in outdoor activities, a hands-on cooking class with Executive Chef Frederick Clabaugh, a pickling class with Sous Chef Sheamus O’Rork, and an interactive session with Julie Keller Callaghan – editor-in-chief at America Spa Magazine. Guests were also invited to indulge in treatments at Tenaya’s Double Silver LEED-certified Ascent Spa.
“I can’t think of a better way to start the New Year than with the Wellness & Spa Retreat in Yosemite at Tenaya Lodge,” Keller Callaghan said.
The retreat was aimed at rejuvenating, educating and energizing guests, while incorporating exercise classes and discussion with members of the Tenaya Lodge culinary team. It invited everyone from curious beginners to nutrition and fitness experts to escape the everyday and soak in an experience that reaches beyond the typical wellness retreat.
In the photo at right, guests learn firsthand the process of pickling from O’Rork.