Menu Tasting

rowlands

It’s almost newsletter time at Westglow! But, before we can unveil all the new happenings around the property, there are several behind the scenes details that must be completed.

One of the more exciting details is the upcoming fall and winter menu and we just finished the tasting process. A new menu release is always preceded by a three-night menu tasting that grades each new dish by presentation, taste, and composition. Tastings are a chance for the chefs at Rowland’s Restaurant to show off their creativity and convey their seasonal inspirations. The autumn menus will highlight seasonal comfort food. Fall and winter are known for their hearty dishes and Rowland’s has brought a lot of that flavor to the table for this new menu.

We would personally suggest the Taleggio Bisque, Crispy Prosciutto Wrapped Hump Mountain Trout, and Pumpkin Beggar’s Purses as an excellent introduction to the new menu. The trout entrée is locally sourced and its prosciutto wrap adds a hearty, seasonal flavor. With thyme ice cream and candied thyme, the Pumpkin Beggar’s Purses are a quintessential autumn dessert. Finally, the Taleggio Bisque might just end up on our recipes page. The new menu will be released Monday October, 24th and we hope to see you dining at Rowland’s soon!

Click here to view our current menu and call 828-295-5141 to make your reservations.

Spring and Summer Menu Tasting

Bee

At least twice a year, Westglow’s owners Bonnie and Jamie sit down with General Manager Steve Price to go through all of the potential dishes for our new menus. All of our chefs, headed by new Executive Chef Colin Patience, work jointly to create, prepare, and present all aspects of the potential menus. Gary Brown, Restaurant Manager and Sommelier, oversees the whole process and is close at hand to take notes on the preparation process and tasting suggestions.

Right now we’re on the third day of our new spring and summer menu tasting. The first two nights were a huge success, with many dishes earning high marks from Bonnie, Jamie, and Steve. The Marcho Farms Veal Loin, Bee Pollen Dusted Foie Gras, and the Banoffee Tart dessert have been among the favorites thus far. Look at the amazing presentation of the Foie Gras above!

Each dish is carefully judged on taste, presentation, and seasonal appropriateness. For instance, if a salad was deemed too light for a fall menu, Bonnie and Jamie may resurrect the idea for the summer round. On this menu, we are especially excited about the varying presentations. Chef Colin is credited with taking the look our dishes to a new level. Bonnie Schaefer commented, “Colin is so artistic!”

The menu will be released to the public in the upcoming weeks. Until then, be on the lookout for more sneak peeks!

New Summer Menu at Rowland’s Restaurant

Rowland's Restaurant at Westglow Resort and Spa

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.