By Chef Robert Wong
HQ 40 | AUTUMN 2000
Glade Springs Resort has long been known for its award-winning golf course and its many outstanding amenities. The 4,100-acre resort has luxurious hotel accommodations, full service conference facilities, indoor and outdoor tennis and other sporting activities, plus 25 miles of trails for hiking, biking and horseback riding. The resort has a large, diverse residential community of attractive neighborhoods and has recently opened a new spa which offers therapeutic massage and beauty treatments. So where else would you expect to find one of the nation’s most outstanding chefs.
Executive Chef Robert Wong adds his culinary expertise to Glade Springs. He began his career in San Francisco, but considers West Virginia his home.
“My wife is from West Virginia and my children were born here. This is my home, and I love this state,” said Wong. “I’m impressed with all the great features at Glade Springs and I intend to bring five-diamond quality dining and service to its guest and residents.”
“Robert’s contributions have really been nothing short of extraordinary,” explains Frank Jorgensen, president of Glade Springs Resort. “He has really brought in phenomenal crowds
and excitement to dining at Glade. Our business has increased every day of the week.”
Chef Wong’s impressive credentials include being selected as the Greenbrier’s Executive Chef, the youngest in the history of the resort, after his predecessor became the official chef at the White House. His culinary skills were honored by being named for four consecutive years to the prestigious “National Celebration of Southern Chefs” and he was selected in 1997 as one of Gourmet magazine’s “Great American Chefs.” Wong has appeared on CNN and the TV Food Network and recently opened Eli’s Tavern at Snowshoe Resort, which immediately became one of West Virginia’s top restaurants.
“We are proud to have this nationally recognized culinary talent at Glade Springs Resort,” said Bill Bright, primary investor in Glade Springs. Robert’s creativity and proven flair for contemporary American cuisine is a great asset to the state and will certainly enhance Glade Springs’ reputation as a fine dining destination.”
Chef Wong has also had a tremendous influence in redefining the conferencing and catering at Glade. “He has really turned some heads where people are used to coming to conferences and to an extent they may expect institutional type food,” remarks Jorgensen. He has managed to change the quality, presentation and service to a truly fine dining experience.
“He changes the menu every single month and it’s kind of exciting to see what is coming up each month,” Jorgensen notes.
Dining at Glade Springs Resort is open to the public seven days a week for breakfast, lunch and dinner. Dinner entrees start at $16 and reservations are suggested. Call (800) 634-5233 or (304) 763-2000.
Chef Wong chose the following recipe to share with the readers of the Huntington Quarterly.
APPLE GRILLED PORK CHOP WITH RED ONION MARMALADE
6 Center Cut Pork Chops
Brine
1 gallon apple cider
2 1/2 cups kosher salt
15 juniperberries, crushed
1/2 bunch rosemary
1 1/2 cups sugar
Allow to dry. Cook on an open grill for approximately 10 minutes. Yield: 12 portions
RED ONION MARMALADE
3 tablespoons extra-virgin olive oil
4 pounds red onions, thinly sliced (10 cups)
2 tablespoons brown sugar
Salt and white pepper, to taste
3/4 cup red wine vinegar
1 1/4 cups red wine
1/2 cup grenadine
Heat olive oil in a large heavy-bottomed saucepan and add the onions. Cook over medium heat until they begin to soften (about 10 minutes) then add the brown sugar and stir to coat. Season with salt and pepper. Continue cooking over medium heat, stirring frequently, until the onions are golden brown (another 10 to 15 minutes). Add the vinegar and grenadine and cook until it has completely evaporated. Then add the red wine and repeat the process, stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and correct the seasoning. Remove from the heat and keep warm (marmalade may be prepared 2 days in advance).
