Westglow Resort & Spa – Blowing Rock, North Carolina

If outdoor adventures are not your preferred activity and relaxation is, then you could not have come to a more perfect place.  The spa at Westglow Resort was recently named the “Number 4 Best Destination Spa by Travel & Leisure’s 2013 World’s Best List.”  With numerous spa treatments, complete wellness programs and exercise classes, guests are certain to find the perfect way to unwind.  The relaxation room overlooking the Blue Ridge Mountains is picture perfect and the ideal place to spend time prior to your treatment or to just relax, read a book, or doze off a time or two before returning to the mansion for dinner.

The view from the waiting and relaxation room at the spa

The view from the waiting and relaxation room at the spa

The view from the spa

View of the mountains from the spa

One of the biggest surprises at Westglow was the ambitious and inspiring menu at Rowland’s Restaurant.  In the evening, this restaurant, which also serves breakfast in the morning, becomes a fine dining venue.  With such a small property and the challenges that can present, we were impressed with their executive chef, Nate Curtis, and his playful and inventive menu.

Executive Chef Nate Curtis

Executive Chef Nate Curtis

Chef Curtis worked at several restaurants prior to Westglow and trained briefly under the property’s former executive chef.  He also fervently reads and studies the cookbooks of world renowned chefs like Grant Atchaz (Alinea – Chicago) and Thomas Keller (The French Laundry and Bouchon Bistro) to adapt to his own preparations.  We were surprised at the technical knowledge and his use of molecular gastronomy in his dishes.  His creativity, talent, and passion for cooking come through in each dish and the preparations and methods made sense after learning the chefs who inspire him.  The enthusiasm in his voice and his facial expressions when he talks about cooking show his obvious love for what he does.  You rarely find this level of commitment and technique at a property of this size.

The presentation of the dishes is impressive

The presentation at Rowland’s is impressive

With supportive owners, Chef Curtis has the freedom and financial backing in the kitchen to create unique and unexpected flavor combinations using, but not limited to, the best local ingredients.  One evening’s dinner included Ora King Salmon sourced from New Zealand.  This salmon offers an extraordinary flavor profile and the firm texture and buttery palate make it the choice of some of the finest chefs around the world.  It was paired with Cous Cous, Cucumber, Tomato, Saffron, Tamarind, and Basil.  We also enjoyed Striped Bass with Johnny Cake, Beet Chow-Chow, Lemon Cucumbers, Scapes, and Squash.

Chef Curtis in Rowland's

Chef Curtis in Rowland’s

As the only true fine dining option in Blowing Rock, Rowland’s is also home to wine tastings and special events throughout the year.  There are opportunities for both local residents and guests from afar to enjoy the luxuries of Westglow.  Weddings at this mountain resort and private functions keep the kitchen and the property quite busy.

Wintertime can be a bit more challenging on the mountain with cold temperatures, quickly changing weather patterns, and snow.  However, I can’t think of anything better than getting snowed in for a long weekend at Westglow.  With the heat on (yes, they have a generator), the kitchen open, and the setting sun creating the warm west glow over Grandfather Mountain, this would be a lovely way to spend a winter weekend.  An excellent meal paired with a bottle of fine wine, followed by a bourbon enjoyed by a roaring fire in one of the home’s fireplaces while the snow falls on the mountain…what a perfect romantic getaway.

Sunset at Westglow

Sunset at Westglow

You might also enjoy this article about Atlantic Caviar and Sturgeon Company.  We visited this unique farm with Chef Curtis during our stay at Westglow.

* Disclosure – Westglow Resort & Spa  provided a media package for our visit.  I was not asked to write any articles about my stay and have in no way been compensated.  The opinions expressed regarding our experience are my own.

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