Oglebay Dining e-newsletter heading
Oglebay Dining e-newsletter September 2012
This newsletter is our way of keeping you up-to-date with our latest specials & events and occasionally offer culinary tips and recipes. Feel free to share the information with friends & family or tell them to visit our dining web site where they can sign up to receive their own e-newsletters. Personal information will not be shared with any other organization and will only be used for this e-newsletter.
Photo of the Wilson Lodge sign in the fall
Funny thing happens this time of year...
The leaves start to change and a chill starts to develop. There's nothing like a little comfort food to warm the body and soul -- so take the bite out of the cold weather, and try these hearty fall dinner recipes.

Brian H. Burkley - Oglebay Resort

Butternut and Ham Bisque
This soup features one of fall's most distinctive flavors, sweet winter squash. To give the bisque its due, be sure you use sweet onions such as Vidalias.
2 tablespoons unsalted butter
1 very large sweet onion, chopped
1/2 teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
5 cups chicken stock
1 teaspoon salt
Black pepper, to taste
1/2 cup light or heavy cream
1 1/2 cups diced cooked ham
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally. Stir in the garlic and cook another minute.

Add the squash, potatoes, chicken stock, and salt and bring to a boil. Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.

Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small). Puree the vegetables, then stir them back into the broth. Stir in the pepper, the cream, and the ham, heating for several minutes before serving. Makes 6 servings.


Sausage Ratatouille
Add your favorite sausage to this classic French one dish meal. The classic French ratatouille is made by simmering eggplant with other vegetables and herbs. It's often served as a side or appetizer with bread.
3 to 4 links (about 3/4 pound) Italian sausage
4 1/2 tablespoons olive oil
1 medium-size eggplant, peeled and cut into a 3/4-inch dice
2 small zucchini, halved and sliced
1 large onion, quartered and thinly sliced
1 medium-size green bell pepper, halved, seeded, and sliced
2 to 3 garlic cloves, minced
2 cups canned diced tomatoes
1 tablespoon plus 1 teaspoon tomato paste
Salt and pepper
2 tablespoons chopped fresh Italian parsley
3 tablespoons chopped fresh basil
Bring a medium-size pot of water to a boil. Puncture the sausage links in several places, then cook them at a low boil until they're no longer pink in the center, about 14 minutes. Transfer the links to a plate to cool, then slice them into 1/4-inch-thick rounds.

Over medium-high heat, warm 3 tablespoons of the olive oil in a large, deep skillet or Dutch oven. Add the eggplant and zucchini and sauté them, stirring often, until they are lightly browned but not soft, about 7 minutes. Transfer the vegetables to a plate.

In the same skillet over medium heat, warm the remaining olive oil. Add the onion and bell pepper and sauté them for 3 minutes. Stir in the garlic and sliced sausage and sauté, stirring often, for 3 minutes more. Stir in the tomatoes, eggplant, and zucchini.

Partially cover the skillet and gently simmer the ratatouille for 5 minutes. Add the tomato paste, along with salt and pepper to taste, and simmer 5 minutes more. Stir in the parsley and half of the basil. Serve hot, sprinkled with the remaining basil.Serves 6.

Slow-Cooked Chili
This hearty chili is truly a snap to prepare. After browning the beef and stirring in the spices to give them a slightly toasted flavor, you simply toss everything into a slow cooker and let the mixture simmer all day.
1 1/2 tablespoons vegetable oil
3/4 pound stew beef, cut into 3/4-inch cubes
2 tablespoons chili powder
1 teaspoon cumin
2 tablespoons flour
1 large onion, chopped
2 to 3 cloves garlic, minced
1 small green or red bell pepper, chopped
1/4 cup chopped fresh parsley
16-ounce can black beans, drained and rinsed
16-ounce can red kidney beans, drained and rinsed
28-ounce can diced tomatoes
1 1/2 cups beef broth
2 tablespoons barbecue sauce
1 1/2 tablespoons brown sugar
3/4 teaspoon salt
Sour cream, chopped fresh parsley, or chopped red onion for garnish
Heat the oil in a large skillet over medium-high heat. Add the meat and brown it for 2 minutes, stirring often. Add the chili powder and cumin and let the spices heat for 1 minute, stirring all the while. Stir in the flour and let the mixture cook for 1 minute more.

Transfer the meat mixture to a large slow cooker. Add the remaining ingredients (except for the garnishes), and stir well. Cover the cooker and let the mixture cook for 6 to 8 hours on the low setting, stirring occasionally. If necessary, thin the chili with a little water or stock as it cooks. Serves 8.

Veggie Cobbler
This comfort-food dish has the full-flavored appeal of a potpie, with fewer calories and a delicious corn bread topping. This recipe features a blend of seasonal veggies but lends itself to creative substitutions from what you have on hand.
1 large baking potato, peeled and cut into a 3/4-inch dice
1 1/2 cups each of peeled and thinly sliced carrots, frozen peas, sliced mushrooms
1/2 cup each of broccoli florets, frozen corn kernels, diced butternut squash
3 1/2 tablespoons unsalted butter
1 large onion, quartered and thinly sliced
3 tablespoons flour
2 1/2 vegetable bouillon cubes dissolved in 1 1/4 cups hot water
1 cup milk
1/2 teaspoon each of salt, celery seed
1/4 teaspoon pepper
1 teaspoon thyme
1/3 cup grated Parmesan
3/4 cup yellow cornmeal
1 tablespoon plus 1 teaspoon sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1 large egg, lightly beaten
1 tablespoon oil, 1/2 teaspoon salt
Heat the oven to 400°. Place the potato, carrots, peas, broccoli, corn, and squash in a medium-size pot and fill it with enough water to cover the vegetables plus one inch. Lightly salt the water, bring it to a boil, then allow the vegetables to continue boiling for 4 minutes. Drain and rinse the vegetables with cold water and set them aside.

Melt the butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and mushrooms and sauté them, stirring often, until they're soft, about 4 minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds. Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and continue to stir until the sauce thickens, about 4 minutes.

Add the vegetables to the sauce and stir well. Add more salt and pepper, if desired, then stir in the Parmesan and bring the filling to a simmer. Thin it with water if its consistency is thicker than potato soup. Transfer the filling to a casserole dish.

Make the corn bread topping. In a medium-size bowl, whisk together the cornmeal, sugar, baking powder, and salt. Add the milk, egg, and oil and stir until evenly blended. Spread the batter over the filling. Bake the cobbler until the top is golden brown and the sides are bubbly, about 25 minutes. Allow it to cool slightly before serving. Serves 8.

Oglebayfest icon

Oglebayfest October 5 - 7, 2012
Join us for the 35th Annual Oglebayfest! The Health Plan will again join in the festivities at this year’s Oglebayfest with fun and educational activities for health and wellness. The area’s premier fall festival begins on Friday, October 5 and continues through Sunday, October 7, 2012. Click here for more information.

Oglebayfest Overnight Package
Only a few rooms remain for our special Oglebayfest Overnight Package! Click here for more details.
Red, White & You Package icon Fall Foliage Package
Experience the beauty of Fall at Oglebay
September 3 - November 8, 2012
Does not include Oglebayfest weekend.

Starting at $199*
* Rate is per night/plus tax, traditional room, double occupancy. Gratuities not included. Intermediate, deluxe and premium rooms and suites available. Call for rates.
Package includes:
Mountaineer Breakfast Buffet.
NEW! Dinner for 2 in the Ihlenfeld Dining Room or Glassworks Grill.
NEW! Admission into the Good Zoo.
Use of indoor pool, jacuzzi, sauna & fitness center.
Lots of other great Fall Packages are available. Click here for details.
Deluxe, Premium Rooms and Suites available - Call for rates.
Weekend packages also available - Call for more information.
Call 800-624-6988 or book online!
Bed & Breakfast package icon Bed & Breakfast Package
Available January 2 - November 8, 2012
Weekdays (Sun-Thurs): $139* Weekends (Fri & Sat): $159*

* Rate is for traditional room, intermediate, deluxe & premium rooms available at additional charge.
Package includes:
Overnight Wilson Lodge accommodations.
Mountaineer Buffet Breakfast.
Unlimited use of indoor pool, jacuzzi, sauna and new fitness center.
Intermediate, Deluxe, Premium Rooms and Suites available - Call for rates.
Call 800-624-6988 or book online!
October Special Golf Package icon
October Golf Special
ONE great reason to golf in October!
Starting at $121*
Available October 1 - 31, 2012, Sunday - Thursday Only
* Price is per person, plus tax, traditional room, double occupancy.
Package includes:
ONE 18 hole round on the Robert Trent Jones, Sr. designed Speidel Course - GPS golf car included.
ONE 18 hole round on the Arnold Palmer designed Klieves Course - GPS golf car included.
ONE night lodging at Wilson Lodge including unlimited use of indoor pool, jacuzzi & fitness center.
Intermediate, Deluxe, Premium Rooms and Suites also available - Call for rates.
Weekend packages also available - Call for more information.
Call 800-624-6988 to make reservations.
Several other value-priced golf packages available.
Visit http://www.oglebay-resort.com/golf

Ihlenfeld Dining Room
The newly renovated Ihlenfeld Dining Room features great views and a menu sure to please everyone.

Don't Miss our Extraordinary Buffets!
Italian Buffet every Wednesday, Seafood Buffet every Friday and Prime Rib Buffet every Saturday. Reservations highly recommended.

Visit our dining web page to view the delicious buffet menus.

Call 800-624-6988 or 304-243-4090 to make reservations.

Photo of the Ihlenfeld Dining Room

Screen shot of online market place.

Oglebay Online Market Place!
Now you can purchase gift cards & baskets, various Oglebay souvenirs & products from our spa online! Gift cards available in five different designs in any amount, and valid at all Oglebay and Wheeling Park facilities.

Click here to shop now!

Socialize with Us!
Link to Oglebay's Facebook page Link to Twitter page. Link to Oglebay Blog Link to Oglebay's YouTube page

Make sure to stay connected with all that is happening at Oglebay. Join our communities on Facebook, Twitter and YouTube for regular updates and upcoming specials and become part of the tradition that makes Oglebay Resort and Conference Center so special.
Oglebay Email signup iconWe hope you enjoy the special offers included in this issue of the Oglebay e-newsletter! Feel free to forward it on to your friends and family or tell them to visit our web site to sign up to receive their own e-newsletters offering great specials and Oglebay updates. Personal information will not be shared with any other organization and will only be used for this e-newsletter.

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Oglebay Resort & Conference Center
465 Lodge Drive, Wheeling, WV 26003