Sommelier’s August Wine Pick

taburno

For those adventurous enough to try something outside of a glass of Pinot Grigio or Chardonnay, we suggest Falanghina!

As one of Italy’s great unsung white wines, it’s a brilliant all-rounder, with plenty of citrus fruit, faint notes of apple and pear, and the merest hint of nutty complexity. The balance of crispness and texture means this wine accompanies a huge range of foods, from roasted vegetables to fish and poultry.

Cantina del Taburno is owned by the agricultural Consortium of Benevento. The Consortium was established in 1901 and it had an extremely important role in the development of agriculture in the Sannio area. The winery was built in 1972 in the township of Foglianise and it is a point of reference for viticulture, due to its production philosophy and for its positive impact on the economy.

“I think my wine theme for the summer is going to be the unknown whites of the world. I find Falaghino to be fruity, reminiscent of pineapple and of ripe pear, with a touch of nuttiness you might find in a great Burgundy. My favorite pairing with this wine has been a duck and pear salad with a mango chutney. I definitely suggest two bottles, as the first one goes rather quickly!”- Gary E. Brown, CS – Restaurant Manager

Click here to view our wines by the glass list and stay tuned for fall changes!

Westglow Recipe: Lobster Potato Salad

LobsterSalad

August is here and some of the hottest days of the year are upon us! Dining alfresco and fun-loving cookouts are the flavors of the month as we all cherish the last weeks of true summer heat. Hamburgers, hotdogs, chips, salad, and ice cream reign supreme in August as summertime favorites, but for those of us who want a little something different Rowland’s Restaurant has the answer. Our Lobster Potato Salad pays homage to summer tradition, while adding a little flare.

Click here to view this recipe and others!

Sommelier’s July Wine Pick

DuckhornGlass

When wine lovers think of White Burgundy Chardonnay comes to mind, but few know there is another white grape produced in Burgundy. Bourgogne Aligoté, “the other white grape of Burgundy,” is a delicious white wine that is young, stylish and a little different. It is pale gold in color and offers a well-balanced taste, and ranges from a fruity bouquet with notes of apple and lemon to a more floral palette. In the mouth, this vibrant wine tickles the taste buds.

The Aligoté grape has been grown in Bourgogne since the 17th century and flourishes there. It faithfully reflects the diversity of its terroirs from the Saône-et-Loire, the Côte-d’Or, and the Yonne. It was granted its own AOC, Bourgogne aligoté, in 1937.

Rowland’s Sommelier Gary Brown said, “I am excited to have this wine on our list not only because it is a deliciously perfect wine to drink on the West Portico, but for its unique and fascinating history as well. It is a great glass of wine by itself and is the local wine used for a traditional Kir, a classic French apéritif. This wine is the perfect pairing for the Crab and Tabouleh Salad on our Summer Spa Menu.”

Click here to view our full wines by the glass list.

Rowland’s Restaurant Wins Wine Spectator’s Award of Excellence

 AE16color

 

For the second year running, Rowland’s Restaurant has won Wine Spectator’s Award of Excellence. Wine Spectator filters every applicant through a stringent elimination process; and to be considered for an award a restaurant’s wine list must be varied, with correct information, and appeal to a wide range of patrons.

An Award of Excellence recipient must offer at least 90 selections on their wine list, feature a variety of quality producers, and compliment the restaurant’s menu in both taste and price. Rowland’s Sommelier Gary Brown works tirelessly to ensure that our wine list meets that strict standard. Our list boasts classic, coveted selections such as Dom Perignon, while still featuring more approachable options, like North Carolina’s Jones Von Drehle Vineyards, which are sure to please all restaurant guests. We hope to see you enjoy a glass with dinner soon, and sign up for special offers to be the first to learn about our popular wine dinners.

Stay tuned for a suggested wine choice personally selected by Sommelier Gary Brown!

Wine Training at Westglow

DuckhornClose DuckhornTable DuckhornWhitePour

Our two summer wine dinners have wrapped up! Aside from the wonderful experience of indulgent evenings, our serving staff learned valuable wine tips at both occasions.

After hiring, all Rowland’s serving staff members are immediately taught proper wine service, but hearing tips and tasting advice from an industry expert is always helpful.

Scott Finaly of Duckhorn Vineyards sat down with our staff before the Duckhorn dinner and shared information he had collected throughout decades of experience. For instance, a trend away from classic Chardonnays towards fruity Sauvignon Blancs was a center conversation. Finaly gave the staff helpful tasting notes that are sure to please Rowland’s patrons. The Sauvignon Blancs in Rowland’s cellar pair well with our new menu item the Beet Terrine salad and the classic King Prawn starter.

Reds were not forgotten either. Aeration was a key point during the sit down and oftentimes red wine is not given the appropriate time to aerate at a dinner table. Finaly gave our wait staff advice on how to help that process.

Wine service and knowledge is an endless pursuit and Rowland’s servers especially are constantly looking for new avenues to explore, trends to learn, and tastings to experience.

Click here to view our wine by the glass menu!

Duckhorn Wine Dinner

DSC_0089BWine dinners are quickly becoming a staple of Rowland’s Restaurant. We enjoy building relationships with wineries, offering unique dining experiences, and providing patrons the opportunity to share in unforgettable evenings.

Next Thursday, June 23rd, Rowland’s will be hosting Duckhorn Vineyards for a varied wine dinner. The first course will feature a pinot noir with a salmon dish and the evening ends with a dark chocolate pave and a sauvignon blanc. The end result is a dinner created to meet every person’s tastes and preferences with a variety of dishes and wines.

The five course meal is priced at $125 per person. Click here to view the full menu and call Rowland’s Restaurant at 828-295-5141 to make your reservations.

Westglow’s Herb Garden

HerbGarden
Consistently warm weather arrives a little later in the High Country. Gardeners in this area wait patiently while our neighbors in lower altitudes are tilling the ground and planting their first seeds. However, when planting season does come it’s something of a revival alongside late blooming rhododendrons and clear blue skies.

Our chefs and Restaurant Manager have been eagerly checking weather patterns for weeks looking for the perfect planting time. Finally, the weather aligned this past weekend and the Rowland’s Restaurant herb garden is well underway! Combining owner Bonnie Schaefer’s summertime Farmer’s Market trips, ingredients from local farms, and our chefs pulling basil, rosemary, thyme, and others from our garden, ensures that each dish coming out of Rowland’s kitchen is fresh and satisfying.

Summer Wine Dinners

IMG_6711

Rowland’s Restaurant has two upcoming wine dinners on the summer agenda. May 25th we will be hosting Michael Keenan of Robert Keenan Winery and offering a special menu with wine pairings for what promises to be a memorable evening. Another dinner with Duckhorn Vineyards will be on June 23rd.

Each dinner gives Rowland’s staff an opportunity to showcase the restaurant’s unique set of expertise. Our chef’s work hard to create original and inspired menus for each individual dinner, Executive Chef Colin Patience and Sommelier Gary Brown collaborate to ensure every dish compliments the wine pairings, and all staff members work tirelessly to create an unforgettable atmosphere for each individual dinner.

Click here to view the Keenan Wine Dinner menu and call Rowland’s Restaurant at 828-295-5141 to make reservations.

A Westglow Newsletter

Westglow Resort & Spa - Freerica Georgia

We’ve all flipped through our fair share of newsletters. They’re readily available for skimming in e-mails, and business waiting rooms around the world. However, most of those newsletters leave our brains as soon as they enter them.

So what makes a Westglow newsletter different? Each edition is a property wide collaboration. Westglow’s owners give inside tips, our chefs provide recipes, our Spa Director highlights unique retail suggestions, and our Wellness Director gives seasonal fitness tips. That level of teamwork ensures that each release is something exciting, memorable, and unique. The overall effect is something worth reading.

Every newsletter begins with a Letter from the Owners. Bonnie and Jamie Schaefer are actively involved at Westglow and the Letter gives them the opportunity to share the aspects of Westglow they love most with our valued patrons. The Letter gives customers a chance to look behind the curtain at Westglow as well. Insider information such as Bonnie’s daily Farmer’s Market trips add a personal touch, while also letting our guests know their meals at Rowland’s are infused with the best local ingredients.

Using fresh, local ingredients from our Farmer’s Markets and other High Country sources means we introduce rotating or seasonal menus in our newsletters as well. Accompanying those menus are recipes that guests can try in their own kitchens. Click here to view our most recent recipe and others!

Most importantly, the Westglow newsletter gives us the chance to share what’s happening on and around the property. Now, we have Mother’s Day Brunch, a wine dinner, gift certificate specials, and our Face Time Me Package. In the fall, we might have midweek specials, discounted lodging rates, and new wine offerings. Each newsletter features different offerings than the last, making each season new and unique.

Click here to view the entire newsletter and sign up to receive exclusive e-mail offers and future editions!

Westglow Recipes: Gazpacho

Gazpacho - Rowlands(1)

It’s been a week since our menu tasting and we’re still dreaming of light, warm weather fare. Our cool Gazpacho has been a longtime favorite and we’re happy to feature the dish on our spa lunch menu often throughout the warmer months. The dish is a light and healthy alternative to heavy winter options and, in the spirit of springtime happiness, we’ve offered it on the recipes page of our website.

Our recipes give guests and visitors an opportunity to bring a taste of Rowland’s Restaurant into their homes and we look forward to adding new recipes to our website soon!

Click here to view the Gazpacho Soup recipe.