Warmer months mean the introduction of a new menu at Rowland’s Restaurant at Westglow Resort and Spa. This year the spring menu introduction is more unique and exciting than ever, because Westglow has proudly welcomed new Executive Chef Micheal Armes.
The kitchen at Westglow has always maintained a passionate commitment to the traditions of Appalachian cuisine while using an array of local ingredients. Chef Armes has brought an inspired twist to that commitment, which is sure to please both our treasured regulars and welcome new guests.
“As a chef, I am committed to providing guests at Rowland’s the best that our region has to offer through both innovation and tradition, while participating in the sustainable practices that are currently redefining America’s culinary landscape,” said Armes. Several of the dishes on our new menu reflect his unique philosophy.
Bonnie’s Heirloom Tomato Salad has been a crowd pleaser at Rowland’s for many seasons, to the point of becoming a staple item. Chef Armes and all of our restaurant staff see the dish as a perfect representation of what Appalachian cuisine has to offer customers. The heirloom tomatoes are lovingly handpicked by our owner Bonnie Schaefer from our local Farmer’s Market, in an effort to bring only the best produce from the farm to the Rowland’s table.
One of our favorite entrees on the new menu, the Half Rack Spring Lamb, is an excellent example of the region’s heritage cuisine and new innovation. The lamb comes from a local farm, while the combination of Sea Island Red Peas, Ramps, Bacon, Mint, and Jus adds a creative spin to an otherwise traditional dish.
We have eagerly awaited the release of our new menu, and hope that our customers will feel the passion, creativity, and dedication that went into the creation of Rowland’s summer atmosphere.
Click here to view the menu.
Call to make your reservations today 828-295-5152 or visit our page on OpenTable.