Recipe: Belgian Endive Salad

Summer is a season for salads! They’re refreshing, easy to make, and help us stick to our warm-weather wellness goals. The only downside to these nutrient packed dishes is that they can become monotonous day after day. So, in the spirit of keeping summer dining interesting, we’ve shared a salad recipe that will help mix up your normal cooking routine!

Click here to view our Belgian Endive Salad recipe!  We have another variation of an Endive Salad on our current summer menu and we hope to see you dining with us soon! Call 828.295.5141 to make dinner reservations at Rowland’s Restaurant or visit OpenTable.com.

The Three F’s of Enjoying Wine

“Sometimes it’s easy to overthink the glass of wine in your hand. It’s not always about how wine looks, smells, and tastes. Long before I truly understood the wine in my glass, I only related to how it made me feel. Did it take me somewhere I had never been before? Could I get a sense of its history? I was transfixed by the elements of weather, earth, and physical hardships that it took to make that particular glass of wine.

Over time, my juvenile notions grew into dinner parties. While it was my passion for wine that drove me to study and want to learn all I could, these parties taught me true appreciation of wine. I had studied so many literal things about wine. Words like terroir, producer, AOC, varietal, and harvest were part of a new language, but a language I quickly realized was only spoken by other sommeliers. So, when I was finally given the chance to go on the floor as the sommelier for a restaurant, I quickly realized this new found language was not the ideal way to connect to our guests. I had to find a way to talk to my audience, and then I remembered the dinner parties. We all have our own way we describe wine. We all have our own language. The key to being a good sommelier is listening and interpreting. Someone might interpret a red wine with overripe fruit as sweet; even though I know most red wines are bone dry. Others might find a particular white wine tart and lacking body, while I know it is just young and too cold.

As a sommelier, I am not just a consumer or someone who loves wine. It is my job to sell wine. And sometimes, in a world of quotas, budgets, and ego it is easy to create a sense of division between seller and buyer. In the most arrogant of situations, the professional forgets they can still learn something. So at the end of the day, I remind myself that we are all enthusiasts.

So I offer the three F’s:
1. Favorites
The first question I ask any guest is “what do you drink at home.” This question establishes a baseline and it lets me know what you enjoy as a wine consumer. As a sommelier and salesperson, I have created a wine program that caters to all likes and therefore have a wine selection to satisfy everyone’s personal taste.
I am the first one to advocate stepping out your comfort zone, but until you are comfortable with the salesperson, stick to your guns. Make them make you happy. There is a time and place for adventure.
2. Friends
Experience is everything. An environment where all thoughts and opinions are free flowing and comfortable is central to a memorable wine experience. This comfort comes from good company and a mutual respect for different opinion. You tasted cherry. I tasted raspberry. Well, all red wine tastes like cherries and raspberries. Wine is subjective, so you should have fun debating it. “Is that cherry unripe or just cherry pie?” “Are you really tasting raspberry or is it actually cranberry?” I am amazed on a daily basis by the amount I learn about wine by simply listening to another person’s interpretation.
3. Food
As a lover of wine, I will certainly agree that some wines are delicious as an aperitif or a digestif. I can certainly start the evening with a glass of rosé and end with a madeira, but most wine is made to be enjoyed with food. I’ve never had a Gruner Veltliner come alive until it was married with fried chicken. The bodacious nature of a vintage Champagne gives balance to a ribeye topped with grilled bacon and morel butter poached lobster knuckle meat. Chablis pairs perfectly with oysters. I could go on and on. Wine is food. Not in any literal sense of vegetable, starch, or protein, but certainly as an accoutrement.
The pairing of food and wine is the beginning of the true adventure. Sure, we have to consider what we are drinking. But most importantly, why are we drinking it, who are we drinking with, and what are we drinking it with?”

 

– Gary Brown C.S

Rowland’s Wine Pick: Rosé All Day

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Chateau de Fontenille Rose of Cabernet Franc, 2016, Bordeaux

Most of us are used to a Provencal rosé, with its salmon color and a generous bouquet of red berries. While some of the best rosé wines in the world come from southern France, that doesn’t mean quality rosé isn’t made in other regions. An example being my rosé pick for the summer, the 2016 Chateau de Fontenille from the Bordeaux region. It is 100% Cabernet Franc, which I find to be a real treat. Furthermore, it has the delicate nature of a traditional rosé, but shows a bit more strength and character.

This rosé is a real curiosity and comes across more like a light red wine. It combines fruit, freshness, and tenderness without excluding body and character. Ideal as an aperitif paired with a cold lunch or even grilled meat. On the nose, the wine is fresh and delightful, showcasing buoyant aromas of raspberry and grapefruit together with fresh cut flowers. Showing balance and finesse on the palate, it is light in body and mineral in character. A clean and citrusy finish leaves the palate ready for another sip.
– Gary E. Brown, CS – Restaurant Manager

Summer Newsletter

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Warm weather has arrived at Westglow! As with every major shift in the seasons, we’ve recently released the latest edition of our Westglow newsletters.

Putting together a newsletter is always exciting, as it gives Westglow’s team a chance to convey all property happenings in one comprehensive setting. This edition is no different and we’re taking summer indulgence to new levels this season.

Truly, it’s the summer of “new” as we’ve unveiled our new summer menu at Rowland’s, a rejuvenated hiking program, and Rowland’s weekly Sunday Brunches all in time for this season. Luxury and a sense of fulfillment are always primary goals at Westglow and we hope these new offerings will add to our valued traditions.

We’re also sharing new recipes, new wine selections for the season, and new spa services that are perfect for the warm weather months! Stay tuned for more summertime information and we hope to see you enjoying Westglow soon!

Sunday Brunch

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Beginning June 4th, Rowland’s Restaurant will offer weekly Sunday Brunch from 11am-2pm! This new tradition has been in Westglow works for a several weeks and the entire staff is thrilled to finally unveil it to the public.

The menu is the perfect blend of traditional brunch fare and creative Westglow cuisine. You’ll find Westglow’s Eggs Benedict has a crab twist and our burger features a truffle infused cheese. Traditional dishes such as shrimp & grits and quiche have their respected places as well.

Brunch is open to the public and reservations are required. Click here to view the menu and here to make reservations instantly on OpenTable.com!

Rowland’s Wine Pick: Gruner Veltliner

May Wine Pick

2014 Fiddlehead Cellars Gruner Veltliner

Gruner Veltliner is found predominately in Austria and is a nice, exotic alternative to Sauvignon Blanc. While the primary fruit flavors are lime, lemon, and grapefruit, Gruner Veltliner can offer very nutty and spicy notes as well. Fiddlehead Cellars’ approach to this great varietal provides an alluring mix of freshness and complexity.

“I had the privilege of trying the 2014 Fiddlehead Cellars Gruner Veltliner while visiting Kathy Joseph in November 2016. When she told me she was bringing this wine to dinner, I knew there would be a new love in my life. Her Gruner Veltliner did not disappoint. From the initial burst of citrus, to the smoky notes brought alive by the grilled corn chowder, to the finish that seemed to just go on and on, this wine exceeded every standard. For our upcoming “Women and Wine Weekend” dinner, I will be pairing the 2014 Gruner Veltliner with Buttermilk Fried Rabbit Loin, Pink Eyed Hoppin’ John, and Chow Chow. This wine has not been widely produced, so if you find a bottle I highly recommend purchasing it. If you’re unable to find this wine at your local wine shop, you will always find it on our wine list at Rowland’s!”
– Gary E. Brown, CS – Restaurant Manager

Click here to view our menus for the Fiddlehead “Women and Wine” Weekend and call 828.295.5141 to make your reservations.

Fiddlehead Wine Weekend

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Join us for a weekend of women and wine with Fiddlehead Cellars! We are happy to announce that Rowland’s Restaurant will be featuring three unique wine events over Mother’s Day weekend.

Kathy Joseph of Fiddlehead Cellars will host every event beginning with lunch on Friday, May 12th. Friday’s event will focus on Sauvignon Blanc, one of Fiddlehead’s two signature wines. Dinner that evening will incorporate a lavish wine pairing dinner featuring a variety of tasting options. Our lunch event on Saturday will be centered on the Pinot Noir clones that go into Fiddlehead’s popular “728” Pinot Noir.

Click here for more information and to view our menus. Please call 828.295.5153 to make reservations.

Beckstoffer Wine Dinner

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This past Friday Rowland’s hosted an outstanding “pairing” dinner featuring Beckstoffer wines and a custom-crafted menu. The entire evening, from the before-dinner meet and greet to the final taste of Cabernet Sauvignon, was magical, informative, and most of all, delicious!

The evening’s highlights included the “Hogwash” Rosé of Grenache tasting, paired with a refreshing Oyster Amuse Bouche. Other favorites included a unique Endive Salad with pickled shrimp and the 2013 “The Sum” blend from The Seventy Five Wine Company, paired with a perfectly braised Lamb Osso Bucco.

Wine pairing dinners are special evenings at Rowland’s as they bring wine-passionate people together to taste some of the finest wines available along with outstanding cuisine designed to enhance the wines and awaken the palette. This year’s Savor wine dinner featuring Beckstoffer wines was sold out weeks in advance and judging the favorable comments, was a resounding success.

If you were unable to join us for this event or wish to come to a future wine dinner, stay tuned–we’re hosting three separate wine events over Mother’s Day Weekend. Call Rowland’s Restaurant at 828-295-5141 for more details and reserve your place!

Easter at Westglow

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Easter Brunch, along with being one of our most popular events, is the first big moment in Westglow’s yearly schedule after our oftentimes long winters. The event stands out as the jumpstart to our spring, new growth, and renewed activity.

This year we’ve focused on incorporating classic recipes with new twists into our Easter Brunch menu. We personally recommend Westglow’s Monte Cristo or our Bananas Foster French Toast. Click here to view the full, delicious menu.

As a special bonus this year, we’re introducing our first annual Easter Egg Hunt! Easter is traditionally a fun and colorful holiday and we strive to make Westglow events as festive as possible. So, we thought an egg hunt would be the perfect solution to our holiday goals. Beginning at 3pm Easter Sunday, we will feature afternoon drink specials for parents and adults, while children search for candy-filled eggs around our Portico. Concluding the hunt, we’ll host a raffle drawing for Grand Prizes perfect for all adults in attendance. We hope to see you there!

Please call Rowland’s Restaurant at 828-295-5141 to make your Easter Brunch reservations.

Seafood Risotto

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Risotto is one of those milestones recipes for many aspiring chefs. Few dishes beat the texture and flavor of a perfectly cooked risotto and luckily, the dish pairs well with most proteins and vegetables. For this particular recipe, we suggest scallops as an accompaniment.

Click here to view our seafood risotto recipe!