Monthly Archives : April 2014

A Taste of Spain

Spanish cuisine is the culinary expression of a culture. Regardless of region, Spanish fare is truly the “cuisine of the people.” It has been adapted, shaped, and influenced by ethnic influences over the course of many centuries. It reflects the complexity and diversity of the country itself. It is whimsical, yet practical…familiar, yet distinct…simple, yet elegant. Join Restaurant 17 on Tuesday, April 22 & Tuesday, April 29 as Chef Adam takes diners on a delightful—and delicious—taste of Spain. Buen apetito!

Tuesday, April 22nd & Tuesday, April 29th
three courses for $30
pre fixe menu
*suggested wine pairings
no corkage fees

Choice of First Course:

Pan Con Tomate, Cured Ham and English Pea Salad

White Gazpacho, Olive Oil, Macona Almonds, Green Grapes and Bread

Choice of Entree:

Bean and Chorizo Stew with Steamed Clams and Grilled Shrimp

Tortilla de Patata, Onion, Asparagus, Aioli and Hagao

Grilled Quail with Romesco and Dried Figs and Chickpeas, Roasted Spring Onions and Warm Hazelnut Vinaigrette


Arroz con Leche y Churros

(864) 516-1254

*wine not included

Willamette Valley Wine Dinner

Enjoy a magical evening of dining created around the elegant, classic Oregon wines from Willamette Valley Vineyards. Famous for its Pinot Noir, the winemaker puts a stylistic emphasis on varietal fruit characters, with attention to depth, richness of mouthfeel, and balance. Chef Adam has crafted a masterful menu that harmoniously highlights the delicate notes of the wines through the flavors of local Carolina ingredients.

Tuesday, April 15th, 6:30 PM

$75 per person
limited to 45

four course pre fixe menu
includes wine pairings

reservations required
RSVP (864) 516-1254

First Course

Seared Scallops, Fava Beans, Orange, Hakurei Turnips, and Wild Lettuces
Willamette Valley Vineyards Chardonnay

Second Course

Roasted Bethel Trails Farm Pork Belly, English Peas, Mascarpone Agnolotti, Rich Ham jus
Willamette Valley Vineyards Estate Pinot Noir

Third Course

Roasted Pheasant, King Trumpet Mushroom Confit, Rye Spaetzle, Carrots, Spring onions and Brown Butter Jus
Willamette Valley Vineyards Taulatin Estate Pinot Noir

Fourth Course

Ricotta-Graham Tartlette with Marinated South Carolina Strawberries
Willamette Valley Vineyards Whole Clusters Pinot Noir

Staff Rides at Hotel Domestique

Cycling on the roads surrounding Hotel Domestique is always a highlight for our guests. Many who stay with us come exclusively for the scenic bike rides through the foothills and countryside of the Blue Ridge Mountains. Our hotel and restaurant staff have also gotten the two-wheel bug and started to take advantage of the world-class cycling the area has to offer. It’s not uncommon to see the Restaurant 17 crew sneak out for a quick ride before they begin a meal prep.

George has taken notice of the staff’s cycling enthusiasm and has organized scheduled team-building rides. Of course George’s version of “team building” actually means “race each other up the climbs.” The champion of these rides is determined at the top of the final one-mile climb leading up to the entrance of the hotel. On today’s staff ride, Chef Adam Cooke threw down the figurative spatula at the sprint finish and is now the reigning champion of Hotel Domestique. (Note: Adam, please don’t switch careers to professional cycling. We would miss your beef short-ribs at Restaurant 17 too much.)

We would also like to encourage guests to join us. The Hotel has a full fleet of rental BMC road bikes available to guests. So bring along your friends, family members, or associates on your next visit and enjoy some team building or even a little spirited competition along the beautiful roads of upstate South Carolina. And beware of Chef Adam’s patented sprint to the finish.

A few thoughts from our 1st XD Camp

One of the goals we have at Hotel Domestique is to give guests an experience that they’ve never had before — something truly unique that goes beyond the typical hospitality and service you can find at most luxury hotels. An example of this is our Experience Domestique (XD) Cycling Camps. We held our very first one last month (late March).

The purpose of these 3-Day Cycling Packages is to give small groups a personal training experience led by me, along with a host of premium hospitality features to round out the camp, including luxury accommodations, morning yoga classes, specially prepared meals, daily massage, and elegant three-course dinners (paired with fine wines) prepared by our own Chef Adam Cooke. I’m happy to say that in spite of the unseasonably cold, rainy weather we had for this particular weekend, the first camp was very special for me and I will take away some great memories.

We had a great group for our inaugural camp, comprised of diverse individuals, at different levels of training, each one with a personal objective. Some of the climbs were quite a challenge — especially in the biting rain — and sometimes the fog made it eerily surreal. But what I will takeaway most is that, through it all, each of the campers showed tremendous willpower and positive energy that the whole group fed off of. Each of these individuals was a true Domestique over the course of these three days, and I hope they gained as much from the experience as I did.

Next XD Climbing Camp is April 20-24
With special guest rider Christian Van Velde

I am very excitied to have my friend and former teammate along for this climb. Christian and I have a lot of great memories together and I’m sure this weekend will be another. Call soon to make a reservation before this Camp fills up. See you on the road…