Taste of Italy Wine Dinner

A Taste of Italy Wine Dinner

chetola resort at blowing rock

Tuesday, April 16
Timberlake's Restaurant


6pm Meet & Greet
6:30pm - First Course

4-Course Tapas-Style Dinner by Chef Matthew Rivers in conjunction with Sunset & Vine

$65 per person

Meet & Greet
featuring Gregoletto Sui Lieviti, Treviso, Prosecco DOC - Veneto, Italy - 2017

1st Course
Fried Calamari Frites with Spicy Marinara
Paired with Verdicchio: Santa Barbara Verdicchio dei Castelli di Jesi DOC - Marche, Italy - 2017

2nd Course
PASTA CARBONARA
Black Pepper Fettucini, Pancetta, Garden Peas, and Shaved Parmesan
Paired with Barbera: A. & G. Fantino Cascina Dardi, Barbera d’Alba Superiore DOC - Piemonte, Italy - 2017

3rd Course
PHEASANT PUTTANESCA
Airline Pheasant Breast with Kalamata Olives, Anchovies, Tomatoes, Fresh Herbs, Sauteed Rapini, and Potato Gnocchi

Paired with Nebbiolo: Silvio Giamello Vicenziana, Barbaresco DOCG - Piemonte, Italy - 2015

4th Course
TIRAMISU
Mascarpone custard layered with whipped cream, rum, and coffee-soaked ladyfingers

Paired with Moscato: Elvio Tintero Sori Gramella, Moscato d’Asti DOCG - Piemonte, Italy - 2017

Reservations via Sunset & Vine: 828.414.9111

NC Beer Dinner

North Carolina Craft Beer Dinner

chetola resort at blowing rock

Tuesday, April 23
Timberlake's Restaurant

6:30pm - First Course

Small plates with a Southern flair paired by Executive Chef Matthew Rivers with some of NC’s best craft brews.

$45 per person

1st Course
Frito Misto
Fried Okra, Fried Mushrooms, Fried Corn Nuggets with Cajun Aioli
Paired with Torch Pilsner Foothills Brewery, Winston Salem, NC

2nd Course
Appalachian Salad
Crisp Romaine, Roasted Corn, Goodnight Brothers Prosciutto, Ashe County Bleu Cheese, Grape Tomatoes, Pickled Okra, Cucumber, Cornbread Croutons, Buttermilk Herb Dressing
Paired with Weeping Willow Wit, Mother Earth Brewing Company, Kinston, NC

3rd Course
Pork Belly Tacos
Crispy Pork Belly, Green Tomato Chow Chow, Sweet & Smoky BBQ Sauce, Blue Corn Tortilla, Scallions
Paired with Pernicious IPA, Wicked Weed Brewery, Asheville NC

4th Course
Fried Chicken and Watermelon
Skin-On Boneless Fried Chicken Thighs, Benton’s Bacon Collard Greens, Smoked Gouda Mac and Cheese, Pickled Watermelon Rind, Fresh Watermelon
Paired with Boone Creek Blonde, AMB, Boone, NC

5th Course
Chocolate PB Delight
Peanut Butter Mousse, Chocolate Ganache, Salted Caramel, Strawberry Powder
Paired with Hatchet Coffee Porter, Booneshine Brewery, Boone NC

Reservations: 828.295.5505

petsbanner

Pet Perks

ALL 1st FLOOR GUEST ROOMS OF CHETOLA LODGE WILL BE PET-FRIENDLY BEGINNING MAY 1, 2019

Furry guests (dogs and cats only, please) may stay in our pet-friendly first-floor lodge rooms for $25 per night or $75 for the full stay.

  • Rooms come equipped with water and food bowls and a mat.
  • Enjoy a yummy homemade local doggie/kitty treat at check-in.
  • A loaned Chetola leash supplied by and returned to the Front Desk identifies your pet as a Chetola registered guest. Attached to the leash is one waste bag.
  • The Front Desk and Recreation Center have maps detailing incredible hikes, waterfalls, and photo-perfect vistas you and your pet can enjoy.

We are happy that you and your pet have joined us at Chetola Resort! We want you and all our guests to have a wonderful and memorable stay, so we ask you to join us in following some simple guidelines:

  • “Pets” are restricted to dogs and cats and are limited to a maximum of two per unit and no more than 80 pounds each.
  • The leash supplied to you at check-in must be on your pet at all times, and your pet must be with you at all times on the property.
  • Pets get lonely and can be anxious in an unfamiliar place. Pets left in rooms unattended must be crated. We will provide complimentary crates if you are not traveling with one. Regarding noisy pets in your absence, we require a cell phone to be left with our Front Desk staff in the event your pet is disturbing other guests, at which time you will be called and must return immediately to comfort and/or remove the pet. If you do not answer, Security will remove the pet and relocate them to a safe location on property where they are not disturbing guests.
  • Housekeeping to schedule a time (between 8am-2pm) for cleaning when you and your pet will be out of the room. Even though your pets will be crated if you aren’t there, we don’t want to upset them with strangers working around them.
  • There are lots of places for your pet to play, but not in the restaurant, pub, meeting rooms, or spa and recreation center. Pets are only permitted on the first floor of Chetola Lodge, in the 2nd Floor Lobby, and outdoors on Chetola grounds.
  • Service animals, assistance animals, or pets are not permitted to swim in Chetola Lake or our two upper ponds.
  • Never approach any wildlife with your pet (swans, deer, raccoons, bears, skunks, ducks, geese, etc.).
  • We love green grass and so does your pet, so please clean up afterward with the provided waste bags located at various stations around the property.
  • A $200 ‘Yuck Fine’ is assessed if we have to clean up your pet’s waste.
  • Animals that display an aggressive nature or disturb the tranquility of others as solely determined by Chetola staff (examples: barking, jumping, biting, scratching, chasing others) must be removed from Chetola Resort immediately. Please keep them in your control and care.
  • Chetola proudly supports the adjoining Moses Cone National Park with its 27 incredible miles of hiking trails for you and your pet. Maps are available at the Front Desk and the Recreation Center. Be sure to keep your pet on a leash throughout the park as the Park Rangers strictly enforce this policy (and, trust us, they don’t give warnings, so consider this the only one).

Chetola Resort may make exceptions to the pet policy on a case-by-case basis to accommodate the needs of disabled individuals as required by federal law.

Spanish Wine & Tapas Dinner

Spanish Wine & Tapas Wine Dinner

new years eve prix fixe
chetola resort at blowing rock

Tuesday, March 12
Timberlake's Restaurant

 

featuring Winemaker Trent Moffett
6pm Meet & Greet with Spanish Rose
6:30pm - First Course

4-Course Tapas-Style Dinner by Chef Matthew Rivers in conjunction with Sunset & Vine

$65 per person

1ST COURSE
Paired with Vina Pomal, Viura-Malvasia, 2016

Patatas Bravas
Duck Fat Roasted Fingerling Potatoes, Smashed and Fried, with Tarragon Aioli and Roasted Red Pepper Ketchup

Tomatillo Shrimp Ceviche
Shrimp “cooked” in Citrus, with Serrano Pepper, Tomato Concasse, Cilantro, and House Made Shrimp Crackers

2ND COURSE
Paired with Vina Zaco, Albariño, 2015

Seafood Paella
Mussels, Clams, and Chorizo, with Saffron Risotto and Crisped Rice

Croquetas de Jamo
Ham Croquettes with Serrano Ham, Manchego, Fried with Bechamel

3RD COURSE
Paired with Prior Scala Dei, Priorat, 2016

Empanadillas Gallegos
Little Galician Turnovers—Spiced Ground Beef, Currants, Sofrito, Wrapped in Dough and Baked with Fig Balsamic and Herb Oil

Pimientos Rellenos de Atun
Roasted Red Peppers with Tuna—Stuffed Peppers with Ahi Tuna, Black Olives, Green Onions, Pimenton and Arbequina

Mallorca Vegetable Bake
Eggplant, Zucchini, Tomatoes, Fresh Herbs, Balsamic, Olive Oil, Sweet Paprika

4TH COURSE
Paired with Legaris Crianza, 2014

Bunuelos de Viento
“Light as Air” Fritters, Espresso, Powdered Sugar

Natillas de Leche
Spanish Custard with Cinnamon and Vanilla, topped with Fresh Berries and Marcona Almond Tuille

Reservations via Sunset & Vine: 828.414.9111

Mile of Flowers_Closeups

Chetola Lodge Makeover: Revitalized and Refreshed

We are currently renovating our hotel to better serve you, our guests. Our fresh look, created by designer Dawn Pearson, puts retreat in “mountain retreat.” We are excited to give you, our guests, the very best!

We apologize for any inconvenience and offer our sincere thanks for your patience and support. If you have any concerns, please email us at guestservices@chetola.com or call 828-295-5500.

HOTEL RENOVATION SCHEDULE

Only the 1st floor is under renovation at this time (floors 2 and 3 remain fully functional). Daily renovations will take place 9am-6pm, with heavy construction beginning at 10am. No interior construction will occur on the weekends. The main lobby and elevator are fully accessible.


PHASE 1

Renovation of 1st Floor Guest Rooms and the Main Lobby

DESIGNER DAWN PEARSON’S INSPIRATION

“My inspiration for the design elements evolved  from what I envision the DNA of Chetola to be and the natural surroundings of the property. I chose organic, natural materials that I hope complimented but did not distract from the natural aesthetic. In addition, from an experiential standpoint, I wanted to accentuate a “lodge” environment that would encourage a “camp-like” quality of gathering. Honestly, it is what I look to experience whenever I travel. With such a beautiful property to work with, all the elements came together very naturally.” – Dawn Pearson

LOBBY

GUEST ROOMS

LOBBY

GIFT SHOP

HALLWAY

LODGE ROOMS

Valentine's Day Prix Fixe 2019_2

Valentine’s Day Dinner

chetola resort at blowing rock

Thursday, February 14
Seatings from 5-10pm
Timberlake's Restaurant

Cuddle up with a romantic prix fixe Valentine's Day dinner.

$49.95++ per person
Includes a long stem red rose

Appetizer
Grilled Creole Oysters
On the half shell with lemon, Worcestershire, parsley, butter, hot sauce, and smoked tomato aioli

Salad
Winter Vegetables
Roasted golden beets, pickled parsnips, radicchio, turnip greens, chevre, candied pecans, and tarragon vinaigrette

Entree (Choose one)
Filet Mignon
Dark chocolate port demi-glace, candied bacon lardons, roasted beet butter

Miso Honey-Glazed Halibut
Pickled apple slaw, red lentils, micro radish

Bacon-Wrapped Pheasant
Bourbon au jus, grilled Fontina and sage, crispy parsnips

Accompaniments
Dauphinoise Potatoes | Collard Greens | Saffron Risotto | Sauteed Broccolini

Dessert (Choose one)
Strawberry Cobbler with Strawberries & Cream Ice Cream
Chocolate Cherry Layer Cake
White Chocolate Red Velvet Cheesecake

Reservations: 828-295-5505

Moffett Wine Dinner

Moffett Vineyards Wine Dinner

new years eve prix fixe
chetola resort at blowing rock

Monday, January 21
Timberlake's Restaurant

 

featuring Winemaker Trent Moffett
6:30pm - First Course

5-Course Dinner by Chef Matthew Rivers
in conjunction with Sunset & Vine

$95 per person

1st Course
Cardamom-Rubbed Crispy Pork Belly with Shiitake Mushrooms, Grilled Pear, and Ginger Soy Glaze
Paired with Dundee Hills Chardonnay 2016

2nd Course
Farro Risotto with Blistered Cherry Tomato, Kale, Fresh Herbs, and Taleggio Cheese
Paired with Willamette Valley Pinot Noir 2015

3rd Course
Sage and Honey-Basted Pheasant Fricassee with Sweet Potato and Pomegranate Reduction
Paired with Napa Valley Proprietary Red 2014

4th Course
35-Day Dry-Aged Ribeye with Beet Coulis, Chimichurri Butter, and Fried Parsnips
Paired with Napa Valley Cabernet Sauvignon 2014

5th Course
Basil Goat Cheese Souffle with Sweet Pickled Watermelon Rind and Carbonated Watermelon
Paired with Pinot Noir Rose 2017

Reservations via Sunset & Vine: 828.414.9111

New Year's Eve Prix Fixe 2018

New Year’s Eve Dinner

new years eve prix fixe
chetola resort at blowing rock

Monday, December 31
Seatings from 5-10pm
Timberlake's Restaurant

Get a head start on the new year with Chef Hunter's special New Year's Eve 4-Course Prix Fixe Dinner.

$58 per person
Includes glass of prosecco

SOUP or SALAD
Black Eyed Pea, Sausage, and Kale Soup
Caprese Salad | House Salad | Caeasar Salad

APPETIZER
Fried Green Tomatoes
Jalapeno Corn Relish, Mesquite Aioli

ENTREE
Filet Oscar
8-oz Black Angus Center Cut Filet,
Jumbo Lump Crab Meat, Bearnaise, Asparagus
Maple Leaf Farms Duck Breast
7-oz Peking Duck, Black Currant Gastrique,
Local Microgreens
Sesame-Encrusted Yellowfin Tuna
7-oz Sashimi-Grade Tuna, Miso Beurre Blanc,
Edamame Hash
Cast Iron-Seared Lamb Chops
Three Bone-In 4-oz Chops, Chermoula,
Tahini Cauliflower Puree, Pistachio Gremolata

ACCOMPANIMENT
Butternut Mashed Yukons | Collard Greens
Tasso Red Beans and Rice | Sauteed Asparagus

DESSERT
Chocolate Almond Creme Brulee
Raspberry Champagne Cake
Boston Cream Pie Parfait

Reservations: 828-295-5505