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Archive for the ‘Food’ Category

Arkansas Breweries in Eureka Springs

November 13th, 2020

enjoy craft beer at Arkansas breweriesThe craft beer movement that transformed America didn’t pass by Arkansas – not by any means. In fact, the Eureka Springs area is home to two excellent Arkansas breweries.

For beer lovers, there’s nothing more exciting than a chance to sample fresh, locally produced craft beers. Small batch and craft beer brewers provide a unique glimpse into a region via the flavors their creations impart. In that respect, visiting a craft brewery is no different than visiting a winery or a restaurant featuring seasonal, locally-sourced foods.

That’s certainly true for the Arkansas breweries here in town. Eureka Springs is currently home to two craft breweries and a number of other venues offering local, regional, and national craft beers. Guests of our Eureka Springs bed and breakfast will enjoy the variety of options available right here in town!

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Japanese restaurant comes to Eureka Spring’s

May 23rd, 2014

Asparagus Guacamole Roll at Mountain Sushi Japanese Restaurant in Eureka Springs

Asparagus Guacamole Roll

Mountain Sushi Japanese Restaurant

In the old Subway building in Eureka Springs a new Japanese Restaurant has opened serving Asian Fusion Japanese cuisine. The restaurant is Mountain Sushi and it has quickly become one of our favorite lunch places. The other night we decided to try dinner. We started with an Asparagus and Guacamole Roll and OMG, what a mouthful of flavor. We had Chicken Tempura and Chicken Tempura Fajita for our main entrees and found them to be excellent.

We’ve tried a number of other dishes for lunch and have not found one we didn’t like.

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Gluten Free Cinnamon Pancakes

September 11th, 2013

Gluten Free Pancakes at 5 Ojo Inn Bed and BreakfastThis weekend I was presented the challenge of making cinnamon pancakes with no gluten, no milk and no eggs for a guest at our bed and breakfast who required a gluten free and lactose free diet. This was a great opportunity for me to try modifying one of my favorite pancake recipes to see how it would work and I wanted to pass it along to anyone who might want to try it.

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Moist Chocolate Pistachio Cake

June 14th, 2013

Chocolate Pistachio Cake

At our Eureka Springs Bed and Breakfast we love to  serve our guests dessert for breakfast and we wanted to share our Moist Chocolate Pistachio Cake recipe with you. It’s one of our favorites and we’ve found if you slightly heat the cake before serving, it adds a subtle richness to the taste.


  • 1/2 cup chopped pecans
  • 1/2 cup semi sweet chocolate chips
  • 1 package plain white cake mix; (18.25 oz)
  • 1 package pistachio instant pudding mix; (3.4 oz)
  • 1/2 cup sugar
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1/4 cup cocoa powder; (we use Wilbur Chocolate)
  • vegetable oil for misting pan
  • flour for dusting the pan


  1. Preheat the oven to 350°F. Lightly mist a 12 cup Bundt pan with vegetable oil, then dust with flour. Shake out the excess flour. Sprinkle the pecans and chocolate chips evenly in the bottom of the pan. Set the pan aside.
  2. Place the cake mix, pudding mix, sugar. water, oil and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. The batter should look thick and smooth. Remove 1 cup of the batter to a small bowl. Mix the Wilbur’s Cocoa into the small bowl and stir until the mixture is well combined. Set aside.
  3. Pour the remaining batter into the prepared pan. Pour the chocolate batter over the top, trying to keep the chocolate batter away from the edges of the pan. Swirl the chocolate batter into the white batter using a dinner knife. Place the pan in the center of the oven.
  4. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 55 to 60 minutes. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes. Run a long, sharp knife around the edge of the cake and invert it onto a rack to cool completely, 20 minutes more.
  5. Optionally, pour some chocolate sauce over the cake.

Yield: 16 servings
Cook Time: 60 minutes

The next time you make it to Eureka Springs, AR for a getaway let us know if you’d like us to serve this fabulous cake for breakfast. Also, we have tried a lot of chocolate deserts at many of Eureka Springs’ restaurants, so when you are here relaxing, ask us to lead you to some great chocolate treats.

Fresh Harvest – Gourmet Olive Oils and Balsamic Vinegars

February 18th, 2013

If you love wine tasting or are die-hard foodies looking for something different, you’ll love Fresh Harvest.

This shop quietly opened up a few months ago here in Eureka Springs and has become a big hit with locals and tourists. Imagine a tasting room with about 50 small stainless steel containers filled with infused olive oils and balsamic vinegars. Next to each offering are small tasting cups as well as bread croutons for palate cleansing between tastings.  Maybe there’s no swishing but there is definitely some lip smacking going on.  They have also showcased some fantastic combinations of olive oil and balsamic vinegar. Our favorite is Organic Persian Lime infused olive oil paired with a Blackberry-ginger Balsamic vinegar. We especially love it on our salads.

Richard has been using the Organic Herbes de Provence infused olive oil for his Broiled Parmesan tomatoes. He also drizzles some over pan-roasted chicken just before serving. The flavor just bursts in your mouth. He says that for the most intense taste use the infused olive oils as a finishing sauce as heat tends to moderate the flavors.


The store offers a variety of different olive oils from mild to robust, as well as 17 different oils infused with herbs and fruits. There is even a Chipotle infused oil for those who like a little heat.  There are 19 different flavored balsamic vinegars like Wild Blueberry, Cinnamon Pear, Honey Ginger, Vermont Maple, Blood Orange and for you spicy fans, a Jalapeno.

The folks at Fresh Harvest say, “Olives are fruits. We believe extra virgin olive oil is like fruit juice: highly perishable, healthier and more flavorful when consumed fresh and full of amazing nutrients. This is one of the reasons we post the Harvest Date on every Extra Virgin Olive Oil we offer. Fresh Harvest is committed to providing you with the healthiest, best products in the world at reasonable prices. Chase the Crush!”

So the next time you are in town stop by their store and tingle your taste buds. They are only about 5 minutes from our Eureka Springs bed and breakfast.  Bon Appetit!

Cookie Testing Begins for the Eureka Springs Cookie Tour

September 14th, 2011

Our first experimental test for the Sweet Treats Cookie Tour began with Maida Heatter’s Chocolate-Nut Icebox Cookie. This is a easy recipe. The texture and the form of the cookie is very good, actually it’s excellent. As a matter of fact I feel that the texture improves the taste. My first batch of cookies did not produce a strong enough chocolate taste for me and I believe this is a result of the quality of cocoa used.

When I eat chocolate I want to taste the chocolate. I am going to try this cookie again, however I am now online figuring out how to place an order for Wilbur’s Cocoa. I have used their chocolate before and found that Wilbur’s produces a fantastic chocolate that delivers a chocolate taste like no other.

The next experimental test will be another one of Maida Heatter’s Chocolate recipes – stay tuned!

……..Jan (5 Ojo Inn Bed and Breakfast)

Richard’s response: I know that Jan said there wasn’t enough chocolate flavor for her, but I and two other tasters snarfed our way through a couple dozen of these cookies and found them delightful. Bring on some more Jan!!

Chocolate Cookie Fantasy Wish

September 4th, 2011

It’s time for us to start thinking about our ‘Bed and Breakfast Inns of Eureka Springs’ Association annual Christmas Sweet Treats tour. Jan is scouting out all our cook books for special cookie recipes. She is really focusing on Maida Heatter’s ‘Book of Great Chocolate Desserts’. Me being the chocoholic, I’m not disappointed in her choice. Could this be a Julie meets Julia moment? I am wondering what great cookie recipe she will find, because you know how I hate being the one who has to taste all those experimental workings (sly smile now showing). Can’t wait for the taste tests to begin.

For the fifth year now, on Saturday, December 10th, our association will be putting on this event. Here’s what it includes.

  • Nine unique bed and breakfasts included on the tour.
  • Yummy cookies & treats (2 per inn) with recipes to add to your collection.
  • Holiday decorating ideas from each of the beautifully decorated inns.
  • A chance to relax away from the hustle and bustle of the city.
  • Finish your shopping in Eureka Springs’ unique shops and art galleries.
  • Enter our giveaway contest for a chance to win one of three $100 gift certificates good at any of the Sweet Treats Cookie Tour participating inns.

Will post more on the cookie tastings as they happen. Jan promised me a new cookie recipe a week.

Keurig Coffee Makers & Room Makeover

August 20th, 2011

We now have Keurig Coffee makers in all of our rooms. No more messy grounds or filter packs. Pop in a K-Cup and brew a great cup of coffee. If the two of you have different tastes, that’s no problem as we have regular and decaf coffee, flavored coffee and teas. Since these are single cup servings, each of you can choose what you want.

Also, we are doing some work on the Carriage House room, tiling the jacuzzi area plus some other upgrades that should make this room even more inviting.

Jan & Richard

5 Ojo Inn Bed and Breakfast

Fleur Delicious – French Themed Weekend Food

July 11th, 2011

This weekend Eureka Springs celebrated Fleur Delicious, a French themed weekend with a street fair atmosphere where the city and it’s lodging, retail/gift shops, spas, restaurants, bars, galleries and entertainment venues participated.

Delicious crepesAt 5 Ojo Inn Bed and Breakfast we served Crepes with Chive Scrambled Eggs, Smoked Pepper Bacon and Cheese Sauce on one morning, and French Toast a’ la Orange with Sauteed Orange Rum Bananas the other. It was fun experimenting with different things.

It had been a while since I made fresh crepes but after a few practice ones, you can get into a real rhythm swirling the pan to spread the batter.

We’re already thinking about what to do next year.

Lemon Ricotta Pancake Recipe from our Kitchen

July 10th, 2011

We received the following post on our Facebook Page the other day. “We LOVED our stay at 5 Ojo Inn Bed and Breakfast and we can’t wait to come back with the in-laws! If you get a chance sometime I would love the recipe for those Lemon Ricotta Pancakes – my hubbie is already bugging me to make them! 🙂

Well Christine, here it is. Enjoy!!

Lemon Ricotta Pancakes

—– Pancake Batter —–
1 1/8 cup flour, all-purpose
1 1/2 tablespoon Sugar
3/4 teaspoon baking powder
3/8 teaspoon baking soda
3/8 teaspoon Salt
—– —–
2 large eggs; separated
1 1/2 tablespoon vegetable oil
1 cups buttermilk
3/8 cup ricotta cheese
3 tablespoons orange juice
3/4 teaspoon lemon extract
2 1/4 teaspoon lemon zest

—– Lemon Sauce —–
3/8 cup Sugar
3 tablespoons Butter
1 1/2 tablespoon water
3/4 large egg yolk
1 1/8 teaspoon lemon zest
1 1/8 tablespoons fresh lemon juice

1) Mix together the flour, sugar, baking powder, baking soda and salt.
2) In a separate bowl mix together the egg yolks, oil, buttermilk, ricotta cheese, orange juice, lemon extract and lemon zest..
3) Add the wet ingredients to the dry ingredients and stir until just combined.
4) In a separate bowl, beat the egg whites until just stiff. Fold the egg whites into the batter until just incorporated. Let set for 10-15 minutes.

1) Combine all sauce ingredients in a medium sized non-reactive pan. Heat over medium heat stirring constantly until the butter has melted and the sugar has dissolved on medium heat. (Stirring constantly will keep the egg yolk from coagulating).
2) Once the sauce reaches a boil, lower the temperature for one to two minutes. remove from heat and let set,. Keep the sauce warm over a very low flame or put in a pan of simmering water. keeping warm until ready to serve.

1) Heat a thin layer of butter in a large skillet.
2) Ladle the batter into the skillet to form 3-inch cakes (use a 1 oz ladle).
3) Cook until small bubbles form and the edges begin to brown.
4) Turn and cook for 1 to 2 minutes longer, until just cooked through.
5) Drizzle each serving with two tablespoons of lemon sauce.

NOTE: To keep the pancakes warm until all are cooked, lay the pancakes out on a towel on a cookie rack in a warming oven (about 200°F)

NOTE: Fresh fruit on top gives a nice contrast to the pancakes. We also use a heated mixed fruit compote on them.

Yield: 4 Servings. This recipe makes about 12 three inch pancakes.