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The Inn at Willow Grove will expand accommodations and add destination spa

The Inn at Willow Grove will expand accommodations and add destination spa

Nestled on 40 acres of rolling hills, framed by views of the Blue Ridge Mountains, is The Inn at Willow Grove, an award-winning, luxury retreat which opened in 2010. The property, located in the heart of Virginia wine, horse, and Civil War country, 90 minutes from D.C., will unveil a $2 million expansion in September 2017. The expansion will increase the number of rooms, suites and private cottages from 14 to 25. The Inn is also the recent recipient of two Four-Star awards from Forbes Travel Guide for its accommodations and exceptional restaurant and pub, Vintage. In addition to the new guest rooms, The Inn at Willow Grove will be adding a 3,000 square-foot destination spa in August 2017 that will pamper guests in four treatment rooms. An array of body, facial and massage treatments will grace the spa menu. The two-story facility will also include a fitness center, deluxe locker rooms and a heated outdoor pool. This will be the first destination spa in this region of Virginia. “We are incredibly thrilled to unveil the expansion this summer and look forward to welcoming and hosting more guests at the Inn,” said David Scibal, who along with wife Charlene Scibal, owns the family-run property. Continued David Scibal: “We are grateful for our loyal guests who have shared word-of-mouth to the extent that we now need more rooms to meet the high demand for bookings. Our guests also shared with us how nice it would be to enjoy spa treatments, so we thought ‘heck, let’s build a gorgeous, state-of-the-art destination spa.’ We will enjoy having the spa as an extra...
Willow Grove breaks ground on expansion project

Willow Grove breaks ground on expansion project

Willow Grove breaks ground Willow trees are renowned for their flexibility and regenerative properties and are culturally and symbolically associated with renewal, growth and vitality. So too, is the 18th century local boutique hotel that bears its name. and operated by David and Charlene Scibal. The Scibals purchased Willow Grove in 2008 and after substantial renovation, reclamation and augmentation, reopened it in 2010 as a boutique hotel. David Scibal said the current expansion project initially began four years ago when they discovered a 1980s-era special use permit obtained by former owner Angela Malloy allowing an additional 10 rooms on-site for a maximum of 25. Initial plans for a “mega” spa facility were scuttled in favor of a 3,000-square foot spa and fitness facility with an outdoor pool and two new guest cottages, each with three luxury rooms upstairs and two larger suites downstairs. The spa and fitness center will look similar to the property’s event barn, while the guest houses will complement the 1778 inn. “We really wanted to maintain the village feel,” general manager Matt Scibal said. Those passing by the property on Rt. 15 can see site work underway with heavy earth moving equipment and mounds of orange soil piled upon the property. The Scibals hope to have the spa open by summer and the guest houses by fall. The existing on-site spa—attached to the main building—will ultimately be converted to a guest room to reach the 25-room maximum. Matt Scibal said the new facilities will help with corporate events—a growth segment of the Inn’s business that often brings repeat and related customers and clients. By offering...
North v. South Hot Crab Dip

North v. South Hot Crab Dip

North v. South Hot Crab Dip Our North v. South Hot Crab Dip is all the cheesey goodness of a crab dip, with a southern flair!  Score the winning touchdown when you bring this to your Superbowl party! Ingredients 1 small yellow onion (diced) 6 ribs of celery (diced) 1 red pepper (diced) 1 green pepper (diced) 1 tbsp chopped garlic 1 tsp crushed red pepper flake 1 tbsp Old Bay seasoning 3/4 cup unsalted butter 3 tbsp all purpose flour 1 qt half-and-half 1 cup shredded Parmesan cheese 2 lbs lump crab meat 1 cup smoked pit ham (diced) 1 bunch flat leaf Italian parsley (chopped) Salt-and-pepper (to taste) Method In a medium sauce pan, sauté onions, celery, peppers, garlic, crushed red pepper, smoked pit ham, and Old Bay until vegetables are translucent Add flour and stir Add half-and-half and parsley, bring to a boil Whisk and add Parmesan cheese, and salt-and-pepper to taste Fold in crab meat Serve hot with French Bread or crackers,...
“Butter-finger” Bars

“Butter-finger” Bars

“Butter-finger” Bars Our mouth watering “Butterfinger” Bars are this February’s recipe of the month.  A sweet-n-salty, chocolate & peanutbutter dessert you can share with that special someone for Valentine’s Day. Ingredients 1 3/4 cup sugar 1 cup + 4 tbsp light Karo syrup 1/2 cup water 2 tsp salt 1 tsp vanilla extract 1 1/4 lbs creamy peanut butter your choice of chocolate for dipping Method Cook all ingredients, except peanut butter, to 300 degrees on stovetop Stir in peanut butter until well combined Turn out onto a nonstick baking mat Roll out with a greased rolling pin until 1/4″ thick While still warm, score dough into desired shapes Allow to cool Dip 1/2 in melted chocolate &...
“Hotel of the Week”

“Hotel of the Week”

The Inn at Willow Grove, Orange VA At this gorgeous 1778 plantation house, you get a glass of prosecco at check-in, then follow a butler to your room. “You heard right—a butler,” said Southern Living, and he’s the one to thank for your morning coffee and beignets and for help arranging outings to nearby Montpelier, Shenandoah National Park, or the area’s wineries. But you may never tire of strolling the 14-room property’s boxwood gardens, sampling the restaurant’s crab cakes and award-winning wines, or luxuriating in spa treatments in a historic outbuilding.  ...

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