Rob Richards

Food & Beverage Manager

Clubhouse News

Greetings and salutations my friends!

It's great to be back!

The yearly shutdown was short and sweet, and it's time to get rolling into a new year at the Club. But you don't move forward without recognizing the past, so we give many thanks to everyone for making 2018 great at Willow Bend. Your support is appreciated, and we do everything we can to provide you with the best experience possible.

We are starting the year with several new projects. Some near completion and some a few months down the road, but we feel it's a solid plan for 2019.

The menu this year has been revised and trimmed down to our basic core items. You're probably thinking that after expanding the menu last year…"What, why, and that doesn't make sense?" So let me elaborate. We didn't run monthly features as we had in past years and we stayed steady and true just running the menu as is. Some of the new items went over great, and some weren't as successful.

This past year also had several food shifts that took place, and more things are required or needed by our guests. We want to be able to provide great, healthy food options to anyone that may have gluten allergies, vegan, or are vegetarians with a diverse menu that fits their needs. In order to achieve this, we slimmed down our menu and will provide different options on a weekly basis using our "Chef Menu."

Fresh, locally sourced, sustainable beef, poultry, pork, and seafood are the items we are offering to help provide our menu choices. Creating unique and healthy dishes is our goal while maintaining our high standards. The Sunday menu will also be revised to reflect the changes, but all the current pricing will remain intact.

I am working with several vendors to revamp our wine menu this year and we are excited to bring you wines from different regions of Spain, Italy, and South America. We hope to have this ready to roll by June.

Lastly, the newest addition to our Willow Bend brand is the creation of our own "Kentucky Bourbon Menu." We have looked at many trends over the past years and one thing that stands out is the love of bourbon. From the history and grassroots of Bourbon, to the process of making and aging Bourbon, people are fascinated by the "Bourbon Trail in Kentucky." This new drink menu that will roll out in February. It embodies ten different bourbons from seven different distilleries. Each with its own story to tell and different flavor and recipe to enjoy. Try individual bourbons or try a flight of four to experience the region of Kentucky without even leaving Van Wert.

Now grab that cup of coffee, it's time for this month's fireside chat.

  • Fresh Catch selections will be on Friday, February 8 and 22.
  • Prime Rib Nights will be Friday, February 1 and 15.
  • Sunday Brunch will be featured on February 24.

Willow Bend will be offering dinner specials on the performance dates listed on this link and below. Reservations will be required. Each dinner will be served buffet-style with a variety of selections. Prices may vary by show.

We have three PAC Buffet offerings in February:

  • Jefferson Starship – Saturday, February 2 – 5:00 p.m. - 7:00 p.m.
  • The King's Singers – Saturday, February 16 – 5:00 p.m. - 7:00 p.m.
  • Candid Camera – Sunday, February 24 – 11:00 a.m. - 2:30 p.m.

Clubhouse closings this month:

  • Wednesday, February 13 – Clubhouse closed in the evening
  • Wednesday, February 27 – Main Dining Room closed in the evening

Valentine's Day is Thursday, February 14 and we will be offering a sweetheart menu. Bring your sweetie and enjoy one of our specially prepared menu selections for the evening. Nothing makes an evening more perfect than relaxing while we serve you wine, a wonderful meal, and as always, we won't forget the dessert. Please call ahead for your reservations.

Thanks again to everyone for making last year a success. We truly appreciate your membership and the active role you play as we continue to grow. We look forward to providing you with delicious food and excellent service in the coming year.

Take care and may the road rise to meet you.

See you at the Club!


Welcome New Members!

  • Lindsey Mansfield
  • Harriet Schaadt
  • Rhonda & Jim Mohr
  • Garrett Freeman
  • Camille Green