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Food & Drink

Fresh new dining choices at Nemacolin Woodlands Resort

Mary Pickels
| Monday, May 14, 2018, 11:03 a.m.
This tomahawk ribeye chop is among the menu choices as Nemacolin Woodlands Resort opens a new restaurant, Rockwell's, on May 18.
Facebook/Nemacolin
This tomahawk ribeye chop is among the menu choices as Nemacolin Woodlands Resort opens a new restaurant, Rockwell's, on May 18.
For guests who grow hungry while golfing or participating in other outdoor activities at Nemacolin Woodlands Resort, one dining option is its traveling food truck.
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For guests who grow hungry while golfing or participating in other outdoor activities at Nemacolin Woodlands Resort, one dining option is its traveling food truck.

As the summer vacation season begins, Nemacolin Woodlands Resort announces several new dining options for its guests at the Farmington, Fayette County resort.

The newest, Rockwell's, will open Friday, in the site formerly known as Autumn.

The restaurant will feature beef, wild game and local fish, along with fresh from the garden vegetables and herbs produced on resort property or in partnership with local farmers and growers, according to a news release.

Described as a "classic steakhouse," the restaurant's name pays tribute to the Rockwell family, which opened the property's original hunting lodge 50 years ago.

Executive chef Patrick Duffy will oversee the menu. Two days earlier, on May 16, the resort's Aqueous restaurant will unveil a Frank Lloyd Wright-inspired menu.

New chef Erling Berner will take over the Aqueous kitchen, the release states, with a menu featuring local lamb, beef, free-range poultry and rabbit, along with hand-selected cheeses and fresh-picked greens.

The resort's former Sundry Shop will transform into The Pantry on May 25, as a gourmet-to-go style quick service shop. Plans include locally roasted coffees, cafe-style meals and pastries, along with staples including meats and cheeses, beer and wine for guests staying in the resort's townhouses and private homes, the release adds.

Executive chef Stephen Strickland, who recently joined the Nemacolin culinary team, leads the resort's commitment to finding and serving the best locally-sourced foods.

"Our entire culinary team is focused on two key elements — food and service. Our eclectic collection of inventive restaurants is dedicated to helping guests truly enjoy the talents of our chefs, but we also want to draw attention to our local partners who are the very best at what they do - whether that's growing greens, making cheese or baking bread," Strickland says in the release.

Finally, the resort's food truck, which debuted last year, will again roll up to the scenes of outdoor activities to serve hungry patrons on-site.

Details: 877-742-9952 or nemacolin.com

Mary Pickels is a Tribune-Review staff writer. Reach her at 724-836-5401 or mpickels@tribweb.com or via Twitter @MaryPickels.

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