Westglow’s Fall Newsletter

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Westglow’s new fall newsletter was released last week and it is full of exciting new and upcoming information about the property. The release of a newsletter is always an affair at Westglow, because it highlights the most memorable aspects of every season at the resort.

Rowland’s Restaurant new menu has officially been announced and we’ve featured it in the newsletter and on our website. Along with the menu’s exciting new additions, we took the opportunity to highlight Rowland’s new Executive Chef Tony Bates. The newsletter includes Chef Bates’ career biography and the entire staff is thrilled to have him as a part of the Westglow family.

Our Life Enrichment Center is proud to introduce Max Boutelle as Westglow’s newest Wellness Director. Max has been with Westglow for several years teaching fitness classes and offering her services as a personal trainer. The newsletter features her personal fitness tips for the season, as well as some healthy eating suggestions for the fall and winter months.

As the days grow cooler we all feel the urge to stay cozy inside and indulge in the warmth of fireplaces, food, and friends. In the spirit of that seasonal transition, we announced our November and December midweek specials in the newsletter, which cater to those who enjoy cool weather retreats. Click here for more information on those fantastic discounts!

Click here to check out the enitre newsletter. It’s full of little extras that trademark Westglow’s unique atmosphere, such as new additions to our wine list, featured retail items, and a Rowland’s recipe you can try at home.

Westglow Prepares to Unveil a New Menu

Rowland's Restaurant at Westglow Resort and Spa

Our new fall menu premieres next week and it includes some exciting new additions. Menus for cooler months are always a little more rich and indulgent than their spring or summer counterparts and Rowland’s dishes are no exception. Before we release any new menu to our valued guests, Westglow’s owners, Bonnie and Jamie Schaefer, and General Manager, Steven Price, sit down and taste each dish to ensure every bite meets the Westglow standard customers have come to expect. Working with new Executive Chef, Tony Bates, and Restaurant Manager, Gary Brown, Westglow has created a menu that is sure to please.

For appetizers, the addition of a Char Sui Pork Belly is sure to become a quick favorite. Adding Asian slaw to the dish adds a unique twist to a regional flavor. Westglow’s owner Bonnie Schaefer commented, “Excellent! The flavor was great and the presentation divine.” Surely, it’s the perfect beginning to a meal in a warm and luxurious environment like Rowland’s Restaurant.

Our rich variation on traditional Surf & Turf quickly became a shining star of the preliminary tastings that determined our final menu. Incorporating lobster timbale, prime NY strip, and truffle whipped potatoes the entrée earned high marks. Jamie Schaefer, Westglow’s co-owner, said “The presentation is exquisite! The strip has incredible flavor, the lobster is delicious with the sauce American!”

Dessert, arguably a favorite part of every meal has several popular additions this season. The White Chocolate Decadence, with cherry chocolate ice cream and pistachio tuille, is one option of many that are sure to be popular. Steven Price found the dessert particularly satisfying saying, “Outstanding. The dessert is so decadent, it’s perfection.”

The final menu will be announced next week and will be put on our website for viewing. We encourage you to make reservations today through OpenTable or our restaurant line directly at 828-295-5141. Our staff is looking forward to offering this indulgent and inviting menu.