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Archive for the ‘Food’ Category

Will this be a cat’s eye Grand Illumination?

April 7th, 2011

We are really getting excited about gearing up for the Grand Illumination in Eureka Springs. Yesterday afternoon our Japanese lanterns arrived. We expected a big box with lanterns we could run around and hang up all over the bed and breakfast.

But here’s what we got and we asked ourselves, how do we get from this……

to that masterpiece of art we imagined? We looked but, hey, no instructions?

But wait…is that an apparition in the picture? Or is it….yes it is, it’s Mojo the Japanese art cat to the rescue. Phew! We wonder what design she has conjured up in her mind.

We’ll post a picture of Mojo’s creation once the decorations are up and you can see for yourselves.

The lanterns will start going up all over Eureka Springs beginning April 28th. On Sunday May 1 the annual lighting of the Park will begin at Twilight. This year the Grand Illumination has added Upstairs Downtown Tour and Taste from 4-7 pm. You will be able to visit inside stunningly designed hidden downtown homes and studios and enjoy delicious treats provided by area restaurants.

Our Favorite Arkansas Blueberry Recipe

March 19th, 2011

We had a guest this weekend request Jan’s Blueberry Crumb Cake recipe that we have served here at the inn for a while now. It’s a favorite of ours and by the number of recipe requests we get, our guests also. So we decided to post it for your use. Enjoy!!

Blueberry Crumb Cake
1 package plain yellow cake mix
1 cup butter; melted
1 cup old fashioned oatmeal
1/2 cup brown sugar; packed
2 large eggs
1 teaspoon cinnamon
2 cups blueberries; fresh or frozen

  1. Preheat the oven to 350 degrees.
  2. Set aside an ungreased 13 by 9 inch baking pan.
  3. Place the cake mix, melted butter, oatmeal, brown sugar, eggs and cinnamon in a large mixing bowl.
  4. Blend with a mixer on low speed for 1 minute. The mixture will be thick.
  5. Reserve 1 1/2 cups of mixture and set aside.
  6. Spread the remaining mixture in the baking pan.
  7. Pour the blueberries onto the mixture spreading them evenly.
  8. Take the reserve mixture and spoon or glob over the blueberries.
  9. Bake the cake until light brown, about 40-45 minutes.
  10. Let cool for 30 minutes before cutting.

Hint from Jan: Arkansas Blueberries are the best for this dessert. I have tried Texas, Michigan, Maryland and Virginia blueberries.

Hint from Richard: I love to eat this while it’s still a little warm. Adds a new layer to the flavors.

From the kitchen of 5 Ojo Inn Bed and Breakfast
Eureka Springs, AR

Handmade Gourmet Chocolate Lovers Paradise

March 17th, 2011

For a few years now, every time we drive Highway 62 from Eureka Springs to Bentonville we have passed a chocolate store. The other day it was overcast and raining a little and we thought it might be a little sunnier with a few chocolates in our hand so we stopped. OMG!! We found a little piece of chocolate heaven right outside of Eureka Springs by the name of Martin Greer’s Candies. They’ll become a part of our bed and breakfast fare.

We had a very interesting talk with Martin about his shop. He learned his candy making craft from his father who started making candy on his farm in 1924. Some of the equipment he uses is 80-100 years old. It was incredible.

Martin’s candies are made fresh with real chocolate, sweet cream butter, dry roasted nuts plus other flavorings and he doesn’t use preservatives.

We did buy some candy and we’d show you a picture of the chocolates we bought but they’re no where to be found. Hummmmm, now where could they have gone to?

Jan is looking into a 12-step chocoholic program for Richard. Richard took a chocoholic test and discovered he is only a Closet Chocoholic so is looking into a 10-step program for acquiring more chocolate.

Christmas season tours in Eureka Springs

December 3rd, 2010

On Saturday, December 11, 2010 the 4th Annual Sweet Treats Tour is happening. 5 Ojo Inn Bed and Breakfast is one of the participants and we are excited about this years tour. Jan tried a number of different treats and forced me to taste them. It was a tough job tasting all those cookies and treats, but I endured with a smile on my face. For the tour, you can visit 8 different bed and breakfasts sampling their favorite cookie and candy recipes, collect copies of all the recipes, get holiday decorating ideas and enter yourself in a contest for a chance to win a $100 gift certificate!

This Saturday (12/4/2010) from 3:00 p.m. to 8:00 p.m. the 28th Annual Eureka Springs Christmas Tour of Homes is happening. Jan is one of the docents and looks great decked out in her costume.

Fourteen locations are participating in this year’s tour, giving guests a glimpse of a bygone era. All stops on the self-guided tour will be lavishly decorated for the season with Victorian attired docents at each site to relate the history of each home. Each residence offers an opportunity to revisit the grandeur of the graceful Victorian era and its unique, enchanting homes.

Visitors will be treated to choir and band music, carolers, refreshments and merriment. Tour goers will also see elegant ladies adorned in their finery and dapper gentlemen dressed in tails and ties as they stroll through downtown Eureka Springs, the only city in the country where the entire city is listed on the National Register of Historic Places.

Food and Wine Weekend in Eureka Springs

November 8th, 2010

Food and Wine weekend starts on Friday, November 12th, 2010 in Eureka Springs, AR. As many of you know, this town has some of the best restaurants in Northwest Arkansas. During this weekend many of them showcase their talents and one we would like to spotlight is the Grand Taverne Restaurant featuring Chef David Gilderson. A few years back Chef Gilderson came to the Eureka Springs and we were fortunate enough to attend one of his opening tastings at the restaurant. Having been unabashed foodies in Dallas for a number of years, we knew a class act had arrived in town.

He’s still cooking and creating and has announced his menus for Friday and Saturday nights with some outstanding dishes and wine pairings. If you can get to Eureka Springs this weekend, you surely won’t be disappointed if you make a reservation at the Grand Taverne.

I didn’t see the Food and Wine menu on their website so I’ve taken the liberty of including it here.


NOVEMBER 12 & 13


featuring Chef David Gilderson



Food ~ Rabbit Confit $12

Wine ~ Antica Antineri Family Estate $14

Napa Valley Chardonnay


Food ~ Grilled Filet of Beef $50

& Pan-fried Lobster Medallions

Wine ~ Joseph Phelps Cabernet Sauvignon $20


Food ~ Pumpkin Cheesecake $7

w/port wine glaze

Wine ~ Concha Y Toro Late Harvest $8

Sauvignon Blanc

All 3 wines $35



Food ~ Grilled Shrimp Cocktail $13

w/ Dirty Martini Cocktail Sauce

Wine ~ Mumm Cuvee “M” Champagne $8


Food ~ Bone-in Prime Rib of Veal $45

Wine ~ Ambulneo Bulldog Pinot Noir $30


Food ~ Vanilla Grand Marnier Mousse $7

Wine ~ Turkey Flat Port $8

All 3 wines $40

live music both nights ** regular menu also available ** reservations please

Grand Taverne Restaurant

37 N. Main Street

Eureka Springs, Arkansas


We still have rooms available at the Bed and Breakfast so if any of this entices you to come, we’d love to have you.

Great fun and great food

August 25th, 2010

This last weekend (August 21st) we were part of the Alliance of Better Bed and Breakfasts of Eureka Springs August Taste of the Inns Tour. Seven different Bed and Breakfast Inns offered their favorite appetizers and special versions of a non-alcoholic cocktail. We served Tea Smoked Chicken and Tomato Tartletts and a Pear Basil Swizzle for our drink. It was a great success with everyone ending the day with a tummy full of food. If you want a copy of our appetizer recipes just let us know.

Participants also entered a contest to win some prizes, which included gift certificates to Gourmet Eureka, Keels Creek Winery and Cafe Amore. Three people also won a $50 gift certificate to the inn of their choice. Winners have been notified, so hopefully you were one of them.

If you missed this tour we have the Sweet Treats Cookie Tour coming up Saturday, December 11th. Eight bed and breakfasts will be serving some of their favorite cookies and you get all the recipes so you can make your favorites and we have more prizes to give away. It’s been written up in Taste of the South magazine so mark your calendars and get in touch with us if you want more information.

5 Ojo Inn Bed and Breakfast

Honey Harvest at 5 Ojo Inn B&B in Eureka Springs, AR

July 27th, 2010

We continue to enjoy our fascinating hobby of raising honey bees. This is our third year with bee hives and each season brings new lessons. This year one of our hives didn’t survive but the other hive flourished. Yesterday we were able to extract almost 2 gallons of honey from the hive while leaving enough honey for the bees to survive on for the winter. Total time from collection to extraction to clean-up……5 hours. Is this a labor of love or what!!

In early fall we will check again to see if they have gathered any fall nectar and created additional honey we can harvest. In the spring we will start two new hives.

When you are here for breakfast, ask us for some honey for your biscuits. We’ll be glad to share some. Or let us know you’re coming and tell us you’d like our Apples with Honey Poppy Seed Dressing for your fruit course.

See you at the inn…….bee there and bee happy.

5 Ojo Inn Bed and Breakfast, Eureka Springs, AR

Top 5 chocolate desserts in Eureka Springs, AR

April 2nd, 2010

While we haven’t tried every possible chocolate dessert in all the restaurants in Eureka Springs, here are our current favorites. If you know of others please let us know.

# 5: German Chocolate Cake at the Bavarian Inn. A tall, three layer slice of cake with two thick coconut mixture layers all covered with a hard chocolate ganache. Wunderbar.

# 4: At Ermilio’s Italian Home Cooking they have a Drop Dead Chocolate Cake that is literally drop dead delicious and if you’re on a diet, the diet will drop dead.

# 3: Chocolate Bread Pudding served warm at Gaskin’s Cabins Steakhouse. Oh we do love this rich flavor that melts in your mouth. We always save just enough room and if not, walk around a minute to make room.

# 2: Autumn Breeze does a classic Chocolate Soufflé that you can’t go home without trying. Knowing it’s coming at the end of the meal makes the time pass quickly. And you must get it with ice cream or you are missing the essence of this dessert.

# 1: The current number one chocolate dessert is at Casa Colina Mexican Grill and Cantina. Try their new Bailey’s Chocolate Crème Brulee dessert. It was so good Richard did the unthinkable and used his finger to get the last little bit out of the bowl.

Let us know which are your favorite chocolate desserts.

5 Ojo Inn Bed and Breakfast in Eureka Springs, Arkansas

Eureka Springs restaurant dining at it’s best

January 31st, 2010

The winter months allow us more time to do two things, work on our bed and breakfast rooms and eat out at the restaurants here in the historic town of Eureka Springs, Arkansas. I tell Jan that eating out is a reward for working in the rooms. Sounds like a good reason to me. We like to go back to as many restaurants as we can to checkout any changes to their menu, service and food.

Recently we went back to the Crystal Dining room at the Crescent Hotel. Read on to see our comments and discover what kept Jan saying, “Wow, that was fabulous!”, for days.

Their current menu offers all inclusive five course meals at what we think is a reasonable price for the quantity and quality of food. Our meal included bread, appetizer, salad, soup, main entree and dessert. The prices range from $35 to $49.

First they brought out a bread starter we found unique in it’s presentation. Slices of fresh baked bread on a square plate with the bread piled on the corners and in the middle a mixture of olive oil and balsamic vinegar topped with a pesto sauce. Interesting presentation and taste.

For appetizer Jan ordered the Stilton Bleu Cheese Stuffed Mushrooms. When she took her first bite it was a Harry met Sally restaurant moment. The appetizer was probably the highlight of her meal. She did give me a small taste and, wow, what a mouthful of flavor.

Jan chose the Black Bean and Corn soup and I chose the French Onion Gratin soup. The French Onion soup was very tasty and I especially liked the topping. Not sure what kind of cheese they used in their version, but it was exceptionally good. Jan’s Black Bean and Corn soup was even better. The flavors really seemed to combine well together.

For a salad we had Bundled Grilled Heart of Romaine and Radicchio and Maitre D’ Spinach Salads. Both very satisfying.

Our entrees were Steak Diane and Scallops Christopher. The steak was classically prepared, served with fresh mushrooms, chives, shallots and coated with a Cream and Brandy sauce. Very tender and cooked just the way Jan likes it. The scallops were large and wrapped with prosciutto and perfectly pan seared. I have always like scallops and these didn’t disappoint me.

We thought it would be fun to end the meal with the flaming Cherries Jubilee. You could tell Aaron, our waiter, had prepared these many times before as he showed off his flair for dramatic presentation. It wasn’t just pretty to watch, it tasted good also.

At the end of the night we thanked Aaron for taking such good care of us and all the way home Jan kept saying, “next time you aren’t getting any of my Stilton cheese mushroom appetizer.” Guess I’ll just have to order my own.

5 Ojo Inn Bed and Breakfast, Eureka Springs, AR

Recipe for Apple Fruit Salad with Organic Honey

December 2nd, 2009

I mentioned a couple of months ago that we harvested some honey from our two beehives. Here’s a recipe we use here at 5 Ojo Inn Bed and Breakfast with our honey. We think this recipe calls for a robust flavored honey to stand up against the Granny Smith apples. Enjoy!!

Sliced Apple with Raisins, Walnuts & Honey Poppy Seed Glaze

4 medium Granny Smith apples
4 teaspoon lemon juice
1/4 cup honey
2 teaspoons poppy seeds
2 teaspoons lemon zest
1/4 cup walnut pieces
1/4 cup golden raisins

  1. Core apples and slice into 1/4 inch pieces.
  2. Toss in 2 teaspoons of lemon juice.
  3. Combine the honey, poppy seeds, 2 teaspoons lemon juice and lemon zest in a medium bowl.
  4. Toss the apple slices with the honey mixture.
  5. Arrange the slices on a plate in a fan shape. Sprinkle with walnuts and raisins.
  6. Spoon on any additional honey mixture and serve.

Yield: serves 8 (depending on the size of the apples, you can get up to 12 when you use 5 slices of apple for each serving)

5 Ojo Inn Bed and Breakfast in Eureka Springs, AR