Newsletter and Recipes
NOVEMBER IS MILITARTY RECOGNITION MONTH
Veteran's Day Special
WWII Vet's Stay Free any day during the month of November
War Veteran's and Active Military Buy One Get One Free Night November 9th through 12th
15% Regular Military everyday
This Year we launched the uniquely new rolling dinner café called Café Roulant. In a joint effort between the Rock Cottage Gardens Bed and Breakfast in and Olden Days Horse and Carriage, owned and operated by Tom Tharp, in 2011 we purchased and refurbished an original Eureka Springs Trolley and converted it into a rolling dinner café!
“Cafe Roulant has reinvented the wheel and revolutionized the Eureka Springs dining experience!” Roulant, pronounced “roo-lon” (silent “t”), means “rolling café” in French and is the first ever dining trolley in the State of Arkansas.
Restaurants rarely change their menus and the view is usually the same. Cafe Roulant revolutionizes all of that! The menu is exclusively different each day and everyone has that coveted window table with a view. Our dining tours give you the best of Eureka experiences – great food with a great view on every dining tour.
In order to create an ever changing menu, Cafe Roulant has partnered with some of the best restaurants in Eureka Springs to bring you a unique dining experience. Each chef has designed special menu items exclusively for Cafe Roulant to showcase their own culinary talents! You won’t find these specialties on any menu in town.
Cafe Roulant’s “Dining Tours” are available at 1:00pm for lunch and for dinner at 6:00pm and 8:00pm on Friday, Saturday and Sunday through the winter months. Beginning in April 2014 “Dining Tours” or excursions will be available 6 days a week closing Tuesdays for maintenance.
Eureka Springs, known as the Wedding Capital of the South, is a destination wedding town. Cafe Roulant is proudly available for small wedding gatherings including wedding ceremonies ON THE TROLLEY! Imagine driving to Beaver Lake dam on the Café Roulant trolley for a sunset wedding ceremony with your closest friends and family! Dining tours can be charted for special group or family events such as wedding showers, baby showers, birthdays and anniversary celebrations. Safety is our top priority but the possibilities for your special occasion are almost endless!
Dinner Tours currently travel around the “Historic Loop” highlighting the major sights and sounds of historic downtown Eureka Springs. Beaver Lake Dinner Tours will be coming available in the spring of 2014.
Seating is limited to maintain a level of quality and comfort, as well as the intimate ambiance that comes with dining on a trolley. Complete with the original brass poles, mahogany benches and leather “standing holds”, romantic lighting and soft background music will accompany your dining experience. The trolley conductor will seat you and validate your souvenir boarding pass with an authentic turn of the century ticket punch while our dinner hostess takes your beverage orders. Within minutes you’ll be enjoying the first of a three course dinner rolling along at a gentle pace to the restaurant where your hot gourmet meal will be brought on board by the chef’s staff. The tour will continue while you enjoy your dinner.
Our three course gourmet dinner meals are complete with salad and bread, your entree of choice and a decadent dessert to complete the ultimate experience. Beverages include tea, water and coffee. Due to antiquated moonshiner laws still on the books in Arkansas, we are not allowed to sell adult beverages. And….don’t worry about spills, we have special heavily weighted stemless glasses and dinnerware with slip resistant bases. Please note…there is no “water closet” on the trolley, so please take care of personal business before we start rolling, we will not be making any potty stops during the dinner service.
Reservations are required and you can make your reservations online at www.RollingCafe.com! For additional questions and special occasion charters, please contact us by email at firstname.lastname@example.org. You can call us between 10am and 10pm at 479-981-1737
New! We are proud to announce that we just won the 2013 Talk of the Town Award!
: WINTER MONTH LODGING OPTION: From Dec 27th, 2013 - Jan 31st, we will be offering minimal lodging rates. We will only be offering the "Privacy Please - Muffin & Juice Basket" special option for $130/nt plus tax. You will still have the benefit of a private cottage, two person jacuzzi, fireplace and all other ammenities without the the full breakfast and daily housekeeping offering. Reservations and check in arragements must be made by phone for these selective dates. Housekeeping will provide a basket of our home baked muffins, various juice selections each morning to compliment your in room coffee service. Housekeeping will only replace towels and change sheets on the third night stay. This is a cost reduction offering that will allow those that want to experience Eureka Springs when the town is quiet. Call 479-253-8659 for information.
Newsletter (Recipes at Bottom of Page)
Bed and Breakfast Etiquette
This information has been "borrowed" from many a good bed and breakfast inn website regarding their experiences with inviting guests into their homes. I have provided some general information that will help those savvy B&B visitors as well as those that are staying in a B&B for their first time. I hope this helps you get comfortable with your stay and if you have any questions, please do not hesitate to ask me any questions...either by phone 479-253-8659 or by email at email@example.com
A Bed and Breakfast stay can be a very enjoyable experience, for both the guest and the innkeeper as long as everyone knows what to expect, or not to expect. No one wants to be a "needy" guest and the innkeeper wants to devote an equal amount of time to all the guests. The innkeeper wants to provide service above and beyond the ordinary hotel visit including exceptionally clean rooms, outstanding gourmet food and luxury amenities such as cozy plush bathrobes, high quality linens and comfortable bedding. Experienced B&B goers usually know the ropes, however some inn’s have different rules and policies, so don’t hesitate to ask. These guidelines are intended to be helpful and with the deepest respect for our guests comfort and for our desire to continue to keep down escalating costs and the price of comfortable night stay at a wonderful B&B!
Calling a Bed and Breakfast to inquire about services:
If you have never experienced a B&B inn and want to call about the services offered, it is often best to check out the website first to see if your questions can be answered from the website information first. Innkeepers are very short on time during the travel season, so doing a little research in advance will be much appreciated. However, if there is a desire to speak with the innkeeper directly, remember that morning calls during the breakfast service hour are probably the worst times to call, as are calls after 10 pm at night. Innkeepers love talking about their inns, but would prefer that all inquiry calls typically be made after 10:30 am when breakfast service is completed and before 9 pm. A B&B Inn is a very time consuming business and at times the innkeeper may be dealing with clogged plumbing, servicing rooms or providing support to a lodging guest. When you call and leave phone message, please be sure to leave a contact number and a brief message regarding your inquiry (lodging, wedding services, food selections, event ticketing, etc.) Once you get to your B&B destination, you’ll understand how precious the innkeeper’s time is during the day when guests are on property.
Arrival and Departure:
Inns will have specified check-in and check-out times. This allows time for the proper room/cottage turnover and essential sanitizing before the next guest arrives. If you are arriving early, please call the innkeeper first to inquire if your accommodations are ready early before showing up…likewise, if you will be arriving very late, please advise the innkeeper so that keys may be made available in a designated location for you. Most innkeepers rise very early in the morning, typically 5-5:30 am to begin the process of preparing a fresh gourmet breakfast and therefore need to retire at a reasonable hour at night.
Most B&B’s have a specified time for breakfast to ensure that your meal is fresh and hot. If you are going to be late or have made other plans and will not be eating breakfast, please let your innkeeper know in advance. Gourmet meals take considerable time for preparation and it is very disappointing to throw good expensive food in the trash.
Please come to the breakfast area dressed appropriately. Shoes and shirts are always required, please no pajamas in the dining room! It is not recommended to ask the innkeeper to move your place setting to another location, it is best to ask in advance if you would like to eat outside or in your room (if it is an inn policy) vs. a common dining room. It can be disruptive to the other guests if the innkeeper has to stop the meal service for the needs of one.
Guests are not allowed in the food preparation areas during cooking and preparation by the health inspector policies. While bed and breakfast owners love to engage in conversation with guests, hanging out in the kitchen is not helpful when the rush of plating breakfast is in progress.
The innkeeper will usually ask if you want your room serviced during your stay – typically rooms are freshened up while the guests are out for the day. Innkeepers respect your desire for privacy, so we are happy to hand you fresh towels or necessities following the breakfast service hour. Soiled towels and trash can be placed outside your door in bags provided by the innkeeper (please do not mix the two). If something has broken, please notify the innkeeper at the earliest convenience so repairs or replacements can be provided. Unless it is major problem, blocked plumbing or heating and cooling, it is appropriate to notify the innkeeper first thing in the morning.
For folks that are experiencing their first B&B stay, you’ll find room amenities, luxuries, fine furnishings and other conveniences to make your stay more enjoyable. Most inns provide complimentary waters or sodas in your room each day. Beyond the complimentary amenities in your room when you arrive, you should plan on bringing your own additional drinks, snacks or other special goodies since a bed and breakfast is not an “open pantry”.
Please treat the innkeeper’s possessions as if they belonged to your best friend. Do not move or rearrange furniture in the rooms or remove wall hangings in the rooms.
Do not use the towels for wiping up spills or cleaning personal items. Facial wipes are typically provided for make-up removal, bleaching will not take out waterproof mascara and some foundations.
Just as in your neighborhood at home, keeping noise and loud music down after 10 pm is expected at a bed and breakfast to respect the privacy and relaxation of your fellow guests. Please ask the innkeeper to address a noisy guest.
The innkeeper will advise you of designated parking during your stay. Unless otherwise stated, please respect the parking needs of the other guests. If you need a cloth for cleaning something off your car, please ask the innkeeper for rags, do not use the lodging towels. These are very costly luxury towels for your indulging during your stay.
In general, tipping etiquette dictates that business owners are not given tips. If your room was comfortable and clean, it is appropriate to tip the housekeeping staff, especially if they are not part of the innkeeper’s family. Tip them as you would in a hotel, housekeeping, just like waitressing, is a minimum wage job dependent upon tips. If something has not been addressed or was missed by housekeeping, then tipping is not expected. Please notify the innkeeper at your earliest convenience or upon departure of the deficiency.
We sincerely hope that some of this information will help you on your first or next B&B adventure!
Well...updating and publishing the new version of the Rock Cottage Gardens Favorite Recipes Book did not get to the top of the priority list this past winter...we'll keep working it and in the meantime, I will post more of the recipes that we use for our breakfasts. In the meantime, the Arkansas Bed and Breakfast Association Cookbook is available for purchase featuring recipies from many of the bed and breakfasts across the state. Inquire during your visit or by email. BBAA cookbooks are $20.
In the meantime, the Arkansas Bed and Breakfast Association Cookbook is available for purchase featuring recipies from many of the bed and breakfasts across the state. Inquire during your visit or by email. BBAA cookbooks are $20.
Rock Cottage Gardens Eggs Benedict - Serves 4
English Muffins - 1/2 per person *** (see alternative idea below)
Fresh spinach - 2 cups stems removed
Flour - 3 TBLSP
Butter - 1/2 stick
Half & Half creamer - 1 cup
Garlic Herb Seasoning - 1 tsp.
Parmesan Cheese - 1/4 grated
Nutmeg - 1/8 tsp.
Salt and Pepper to taste
Ham - 1 cup julienned cut, cooked
4 eggs - poached - 4 min for soft yolk, 6 min for firm yolk
Hollandaise sauce - homemade or Knorr package mix (more stable)
homemade - 1/4 cup cold butter cut up in chunks, 1/2 half fresh lemon juice, 3 egg yolks
whisk egg yolks with lemon juice, add butter chunks, cook over very low heat, stirring constantly until
thickened. Serve immediately. If you can serve immediately, go with the Knorr mix for longer stability.
To prepare: Toast muffins and lay in a glass baking dish that has been sprayed with nonstick cooking spray. In a 1 qt sauce pan, melt butter and stir in flour to make a roux...gradually stir in creamer a little at a time, stirring constantly to avoid lumps. Cook mixture until thickened; if too thick add a little creamer to make a "pourable" sauce. At this point, add in the parmesan cheese and stir until thickened, along with garlic herb seasoning, nutmeg and salt and pepper to taste. Sauce should be thick, but easy to stir. Remove from heat, stir in fresh spinach leaves to coat with sauce, set aside to let heat from sauce wilt the spinach, but do not cook further. Next step, sauté julienned cut ham bite size ham strips (easier to eat if the ham is precut - learned this from watching Alton Brown on the Food Network) until the water/moisture from the ham is gone, but do not cook ham to dry it out.
To assemble: spoon 1/4 of creamed spinach mixture on top of each toasted muffin half. Top with 1/4 of ham strips on top of spinach. Top with 1 poached egg. Spoon hollandaise sauce over top of egg and serve immediately with steamed asparagus. For delayed serving, you can cover eggs before applying hollandaise sauce with NONSTICK foil - or spray egg tops with nonstick spray before applying foil and keep warm for up to 20 min at 170 degrees for later serving.
*** New We recently celebrated a family birthday at the Four Seasons Hotel in Las Colinas, TX. I am always looking new ideas or ways to "step up" our breakfast offerings. At the Four Seasons, they serve their eggs benedict on flaky crossaint pastry dough. I've been using this idea lately at the Rock Cottages breakfast table with great results. This is much softer and more flavorful than an English muffin and much eash to cut and chew. Here's and easy way to do it at home...
Spray a nonstick muffin top baking pan with Pam vegetable spray. The muffin top pan is a shallow muffin cup and works perfectly for eggs benedict. Using either puff pastry or canned croissant dough, lay the dough sheet in each muffin cup...pinch the corners together to create a three or four point pastry base. On top of the pastry dough, place 3-4 pieces of fresh (only) spinach leaves, top with the julienned ham strips, followed by one teaspoon of prepared hollindaise sauce over the ham and then with about 1 tablespoon of your favorite shredded cheese. I like the 4 cheese shredded blend from Sams. Bake in the oven until the dough is lightly browned...about 6-8 min at 375 degrees. Place the cooked dough base on the plate, top with a poached egg (3-4 minutes for runny yoke, 5 min for cooked through yolk). Top with wam hollindaise sauce and sprinkle with paparika. Enjoy!!
For Eggs Sardou
cook and assemble as directed but spice up the creamed spinach with a little hot sauce to taste and add a steamed artichoke heart before piling on the ham for a New Orleans style Eggs Benedict!
Rock Cottage Gardens Breakfast Quiche – “Even REAL men love it”
9” Pie Crust – prebaked 15 minutes at 375 degrees – you can make your own or if you are short of time, use a Pillsbury piecrust from the grocery store ( I don’t like the store or off brands). Serves 6
5 eggs – beaten with fork
1 cup whole milk
½ tsp Herb Season
½ tsp salt
¼ tsp pepper
Mix these 5 ingredients together and set aside
In a frying pan, sauté the following in 3 tbsp of good quality olive oil for 3-4 minutes
1 cup chopped fresh mushrooms
½ cup mixed onions, green and red peppers (frozen vegetable mix available at grocery store)
½ cup precooked crumbled bacon
In bottom of prebaked pie crust, place a layer of fresh spinach leaves (remove any long stems), followed by half of the bacon/mushroom/onion & pepper mixture and then topped by a layer of shredded cheese (I use a blend of cheddar, provolone & mozzarella). Repeat layers again.
Pour seasoned egg & milk mixture over the layered vegetables and cheese into the pie shell. Top with very thin slices of roma tomatoes – I use 6 slices for each quiche to mark the wedges to get 6 nice size slices from each quiche.
Bake the quiche at 375 for 40-45 minutes until center is firm and top begins to brown lightly.
Allow to cool for 5 minutes before slicing into wedges. Cover with foil if you need to keep warm before serving…lower oven to 250% to avoid further cooking.
Hope you enjoy our quiche recipe! For a Mexican variation…substitute good Mexican cheeses like Monterey Jack and Colby cheddar blends (with or without jalepeno peppers) and add a few tablespoons of chunky picante sauce with the bacon and peppers for a little extra kick. You can decorate the top with poblano pepper strips on top…if you don’t have bacon, use crumbled cooked chorizo pork sausage.
RCG Four Cheese Stuffed & Roasted Roma Tomatoes
Preparing the tomatoes for stuffing. Use firm roma tomatoes about 2” in diameter. Depending upon the size of the tomatoes –2” or larger are cut in half and cored out, for small tomatoes 1” diameter, cut of the top stem area and core out centers with a melon baller tool. Hint: to keep the tomatoes from rolling around, slight cut off the bottom of the tomato just to create a flat surface, but not so much as to open up to the center of tomato. If that happens….do not use for filling, save for a salad! You can't believe how many tomatoes I eat for lunch!
Cheese filling: Combine all ingredients in a bowl and smash together using wooden spoon.
1-8 oz bar of cream cheese, softened
½ cup finely chopped mushrooms, fresh only
½ cup cooked crumbled bacon (leave out for vegetarian version)
1 cup crumbled feta cheese (can substitute grated cheddar)
½ cup grated parmesan cheese
½ cup chopped fresh basil leaves
1 tbsp Greek seasoning ( do not add extra salt)
½ tsp ground pepper
Once mixed, roll into a log and wrap in saran wrap and store in frig (up to 7 days, do not freeze). To fill tomatoes, slice cheese log into pieces sized for your tomatoes. Roll into a ball and stuff into the cored out tomatoes.
Sprinkle panko breadcrumbs on top of each cheese stuffed tomatoes and lightly drizzle with good quality olive oil. Bake at 375 degrees for 15 – 25 minutes depending upon the size of tomatoes or until breadcrumbs begin to lightly brown. Serve warm. If you are not serving immediately, do not hold in oven, tomatoes will continue to cook and become mushy. You can reheat very quickly in microwave for no more than 30 seconds.
Stuffed French Toast
This can't be easier and is a wonderful dish to make during all seasons. The key is to get creative and use a jam or fruit that is typical of the season...in the spring and summer I use a lot of berries...blackberry, strawberry, plum, blueberry...you can use fruit jams ( I buy locally if possible, the Amish wedding jams are great), in the fall and winter I use apples, pears and pumpkin butter....
You can take 2 cups of any cut up fresh fruit, 1 cup of sugar, 1/2 cup orange juice and 2 tablespoons of cornstarch and make your own filling. Add a little cinnamon or nutmeg, and cook down slowly until the mixture is thick. Allow to cool before using as a filling.
To assemble the french toast, you can use either the Cinnabon bread specialty bakery bread or the seasonal variety of Pepperidge Farms bread. Spread one piece of bread with softened creamcheese and another with the jam of your choice. Put the bread together as a sandwich and dip/soak in a mixture of egg and milk custard ( 1 egg + 1 cup milk, 1 tsp cinnamon, and a shot of vanilla, almond or hazelnut syrup) . Fry in butter as you would regular french toast. The french toast can be assembled the night prior to breakfast and kept overnight covered with foil in the frig. It is not necessary to dry out the bread because it has a firm texture to begin with vs the regular solf off the shelf sandwich bread - which does not work well for stuffed French toast).
Once fried to a golden brown, I cut the French toast sandwiches into diagonal quarters with a good pair of kitchen scissors and hold in a 250 degree oven until ready to serve. Bon Apetite!