Ford Mustang

The Ford Mustang is an American icon. Nearly everyone has connections and fond memories of America’s first and favorite pony car. This year’s show will be Saturday, May 28th from 8 am to 4 pm and features all models from 1964 to present, original and modified.

The Eureka Springs Mustang Show is the ONLY car show in the Ozarks dedicated exclusively the Ford Mustang. There is no charge for spectators, so plan on joining us. Several Midwest Mustang clubs make this yearly Spring event a “must do” annual get-together and stay several days. There will also be a Mustang Parade through historic downtown at 2:00 pm on Saturday, so find you a good spot along the parade route.

Enjoy the scenery and friendly atmosphere of Eureka Springs while you bring back some wonderful memories. Our Eureka Springs Bed and Breakfast is a great place for a relaxing getaway and we’re really close to the Mustang Show in Pine Mountain Village, so plan a getaway with us!

Events this month include the 2nd Saturday Gallery Stroll. Enjoy an open-house atmosphere as galleries welcome tourists and locals alike. Carving In The Ozarks is also this month and offers an unique opportunity to see carvers at work using chainsaws to make art instead of cutting down trees. Of course, music shows, stores and restaurants have all reopened after their winter break, so there’s plenty to do and enjoy in Eureka Springs.

We want your input on a poll we are conducting about food choices. While we get many compliments on our made-from-scratch breakfasts and desserts, we want to stay current with our guests preferences. It’s a delicate balance. While we rarely do a “country breakfast” with biscuits, gravy and scrambled eggs since you can get that at almost any restaurant, we also don’t want to serve fancy dishes that our guests can’t pronounce with ingredients that are only available at gourmet stores.
We want to know what you think. When you are on vacation or a getaway, do you indulge on rich foods or rather have lighter, healthier fare? Go to EveningShade.com/blog/ and answer just one question and leave us a comment, if you’d like.

Spring is a great time to getaway to our bed and breakfast in Eureka Springs. Reserve your dates today.

Our Winning Recipe this year at Souper Soup!
EVENING SHADE INN TRIPLE CHOCOLATE CAKE

Make two 9 inch layers of Devil’s Food Cake by box directions.
Place layer of Chocolate Ganache between the layers.
Frost Cake with Extra Smooth Frosting.
Top with toasted almond pieces.

Ganache
1/2 pound bittersweet chocolate (hershey’s special dark chips)
1/2 cup heavy cream
Chop chocolate or use chocolate chips and place in a 2-quart bowl.
Place cream in a micro-wave safe measuring cup and bring to a boil (about 1 minute). Pause and bring to a boil twice more (should take only a few seconds the second and third time). Wait 20 seconds, then pour the cream over the chocolate. Use a spoon to blend the chocolate until it is soft. Whisk starting in the center of the bowl and gradually work out. Stop as soon as mixture is blended. Ganache can keep in the refrigerator for up to two weeks.
Makes enough to frost between two 9? cake layers.

Extra Smooth Frosting
10 ounces bittersweet chocolate (60% cacao works best), chopped
1 1/2 cups unsalted buter, room temperature
3 cups powdered sugar
1 tablespoon vanilla extract
Place chopped chocolate in a medium metal bowl, set bowl over saucepan of simmering water and stir until choclate is melted and smooth. Carefully remove bowl from over water, let melted chocolate cool until lukewarm, stirring occasionally. Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over buter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.

As part of this trend, PAII (the Professional Association of Innkeepers International) suggests guests want healthier breakfasts. We get many compliments on our made-from-scratch breakfasts and desserts and we want to stay current with our guests preferences. It’s a delicate balance to prepare dishes that everyone will like but be different and expressive. We rarely do a “country breakfast” with biscuits, gravy and scrambled eggs because almost any restaurant serves that and we don’t want our dishes to be so fancy that our guests can’t pronounce them.

We want to know what you think. Please answer our poll below and leave us a comment if you wish. Our goal is to serve delicious food that the majority of our guests will enjoy. Thanks for your help. Check back as the poll progresses to see the results.

Twelve local restaurants submitted nineteen different flavors of soups and the winner was Guinness Beef Stew from Pied Piper Restaurant.

Chocolate desserts abounded in the dessert section. The top three favorites were all chocolate and the winner was the Triple Chocolate Cake from Evening Shade Inn Bed and Breakast.

Proceeds from the fundraiser are used to finance daily operations, special exhibits and on-going restoration projects.

We are honored to be chosen favorite dessert at this year’s Annual Souper Soup. The Historical Museum is a treasured example of Eureka Springs and we are proud to help support their efforts.

Evening Shade Inn Bed and Breakfast Triple Chocolate Cake Recipe

Make two 9 inch layers of Devil’s Food Cake by box directions.
Place layer of Chocolate Ganache between the layers.
Frost Cake with Extra Smooth Frosting.
Top with toasted almond pieces.

Ganache
1/2 pound bittersweet chocolate (hershey’s special dark chips)
1/2 cup heavy cream
Chop chocolate or use chocolate chips and place in a 2-quart bowl.
Place cream in a micro-wave safe measuring cup and bring to a boil (about 1 minute). Pause and bring to a boil twice more (should take only a few seconds the second and third time). Wait 20 seconds, then pour the cream over the chocolate. Use a spoon to blend the chocolate until it is soft. Whisk starting in the center of the bowl and gradually work out. Stop as soon as mixture is blended. Ganache can keep in the refrigerator for up to two weeks.
Makes enough to frost between two 9″ cake layers.

Extra Smooth Frosting
10 ounces bittersweet chocolate (60% cacao works best), chopped
1 1/2 cups unsalted buter, room temperature
3 cups powdered sugar
1 tablespoon vanilla extract
Place chopped chocolate in a medium metal bowl, set bowl over saucepan of simmering water and stir until choclate is melted and smooth. Carefully remove bowl from over water, let melted chocolate cool until lukewarm, stirring occasionally. Using electric mixer, beat butter in large bowl until smooth and creamy. Sift powdered sugar over buter and beat until well blended, about 2 minutes. Beat in vanilla. Add melted chocolate and beat until well blended and smooth, occasionally scraping down sides of bowl.

Along with all of nature’s beauty, the 35th Annual Springtime In The Ozarks AA Convention will be held in Eureka Springs April 14th thru 17th. Multiple speakers from at least 7 states are scheduled Thursday through Sunday. This annual gathering is well attended and includes a ice cream social on Thursday night, a Dance and Bingo on Friday and Saturday nights as well as marathon meetings at the Coffee Pot in Eureka Springs.

Come visit Eureka Springs, the extraordinary escape.

The Pine Mountain Jamboree plays six nights a week, dark on Sundays.  The  southern gospel sounds of GOOD NEWS,  is nightly at 7:30 p.m and the main show begins at 8:00 pm. There’s also all you can eat Pine Mountain Popcorn…Free!!!

Our getaway packages include tickets to the show of your choice, so visit our Eureka Springs bed and breakfast and enjoy these popular Eureka Springs attractions.

The Grand Marshall will be Eureka Springs Mayor Morris Pate.  Manon Elise Gros has been chosen as the  parade Colleen.

You can be part of the parade! A call for floats, vehicles of all sorts, bands, walking groups, and any individuals wearing green can join in the parade of fun.

Visit our Eureka Springs Bed and Breakfast and enjoy our extraordinary escape.

Eureka Springs, Arkansas
March, 2011

We planted roses yesterday…spring is on it’s way. Things are starting to get busy and everyone is sprucing up after the cold, hard winter. It’s good to see things greening up again already. Our Valentine’s month special was a big hit and we want to thank all of the Romantic Couples who took advantage of it. We also had lots of fun making the cherry cheesecake special dessert this year. Now that February is behind us, there’ll be more and different wonderful desserts to enjoy.

Wow! March starts off with Mardi Gras celebrations all over town. The parade is downtown this Saturday. If one parade isn’t enough this month, the St. Patricks’ Day Parade and the Victorian Classic 10K will be on March 12. You can sample soups and desserts from restaurants and B&B’s at the Souper Soup that follows the Victorian Classic at the Inn of the Ozarks Convention Center. The Spring Antique show will be March 18th, also at the Convention Center. Don’t miss these annual events that draw bigger crowds to Eureka Springs each year. Music Shows reopen this month, with he Pine Mountain Jamboree opening Friday night, just in time for our “Sing Into Spring Special”.

Don’t miss out on all the fun in Eureka Springs, your extraordinary escape. Reserve your dates today!

BREAKFAST CROISSANT CASSEROLE

(Makes 4 Casseroles)
4 eggs
1 ¼ cups milk
7 oz shredded cheese (colby/cheddar)
3 oz pepperjack cheese
3/8 tsp dill seed
3/8 tsp dill weed
3 oz cream cheese, diced
3/8 tsp ground mustard
1 ¼ tsp Greek seasoning
3/8 onion, diced and sautéed
4 small croissants (or 1 ½ large)
4 slices ham (3×5 sandwich size)
Hollandaise sauce mix

Grease 8 oz ramekins
Cover bottom of ramekins with a layer of torn croissants
Place layer of diced cream cheese over croissants
Cut ham into small pieces (about 3/8”) and layer over cream cheese
Cover with another layer of torn croissants
Mix eggs, milk, colby/cheddar cheeses, mustard, seasoning and onion together
Pour over croissants, avoid overfilling cups
Top with pepperjack cheese
Bake at 350° for 1 hour
Mix Hollandaise sauce following package directions
Turn out casserole from ramekins onto small plate and top with Hollandaise sauce.

SING INTO SPRING SPECIAL

* 2 Free Music Show Tickets – to the Pine Mountain Jamboree
* 2 Nights in a King Jacuzzi Suite (Maylie, Matalyn and Sabrina)
* In-Room Full Breakfast each morning
* Desserts in your room each day
* $278.00 plus tax
* Add $20 to upgrade to a fireplace suite
* Add $50 to upgrade to a private cottage

Valid in March 2011

The festival gets underway with the colorful Krewe of Krazo Hookers & Jokers Ball Mar. 3 at 7 p.m. at the Inn of the Ozarks Convention Center. Everyone is welcome to attend the event, which features a Creole buffet, cash bar, and music by Swing And A Miss. Party goers are asked to dress as either “Hookers or Jokers,” “Guys and Dolls,” or “Freakin Eurekan.” Tickets are $20 in advance or $25 at the door;

March 4, the Krewe of Krazo Coronation Ball and Masquerade Dance takes place at 6 p.m. at the 1886 Crescent Hotel & Spa’s Crystal Ballroom. The Promenade and Grand March of the 2011 Eureka Gras King, Queen and Royal Court will be the evening highlight. A New Orleans buffet dinner will be served. A cash bar will be available. Tickets are $35 and reservations are required. The Beaux Arts Ball follows that evening at 7 p.m. at the 1905 Basin Park Hotel’s Barefoot Ballroom. Patterned after the world famous Parisian Artists Masquerade Ball, the dance features the music of Rosie Ledet Zydeco. Tickets are $25.of Krazo will lead the parade and other walking groups include the “Krewe of Kidz” and the canine “Krewe of Barkus.”

Festivities continue Mar. 6 with the Eureka Gras Jazz Brunch at the Crescent Hotel’s Crystal Dining Room from 11 a.m. to 2 p.m. Attendees can greet the Kings and Queens of Krazo in 2nd line and hear music by the Crescent Jazz Ensemble. Reservations are required; call 479-253-7837.

New to this year’s festival is Arti Gras; an exhibit of “tastefully risqué” art by 15 local artists, hosted by Roi Regency in full regal attire. The display will be at the Basin Park Hotel Mar. 7 from 6-8 p.m. “Eureka Springs is Mid-America’s Art Capitol,” organizer Dan Ellis explained. “And so we felt Eureka Gras wouldn’t be complete without celebrating the amazing artists who live and work here.” The event is free and there will be a cash bar.

Come visit and enjoy Eureka Springs, the Extraordinary Escape.

Hopefully the snow will be gone soon and Spring is just around the corner. We’re gearing up for February and want to make the entire month of February Romantic with month-long Specials. Celebrate your annual “Valentine’s Day” with us. Chocolate Lovers won’t want to miss the Annual Chocolate Lovers Festival on February 12th with a chocolate seminar, chocolate dipping fountains, chocolate sampling, “best of” contests and gift items available.

Mardi Gras celebrations dominate the March calendar. Come take part in the fast growing celebrations all over town. We’ve even put together a Mardi Gras in Eureka Package to help you celebrate. Costumes are encouraged. The Pine Mountain Jamboree will be starting their 2011 Season March 4th. The St. Patricks’ Day Parade and the Victorian Classic 10K will be on March 12 and the Spring Antique show will be March 18th. Don’t miss these annual events that draw bigger crowds to Eureka Springs each year.

Come relax and rejuvenate in Eureka Springs, your extraordinary escape. Reserve your dates today!

SPECIALS

VALENTINE’S MONTH SPECIAL
Make Romance Last More Than A Day!
* Two Nights in a Private Honeymoon Cottage**
* A Dinner for Two at one of Eureka’s fine restaurants ($50 voucher)
* A Chilled Bottle of Champagne or Sparkling Cider in your room on arrival
* In-Room Full Breakfast each morning
* Desserts in your room each day
- $449 Valentine’s Weekend
- $399 Any days in February except Valentine’s Weekend (Feb 11 – 13)
**Substitute any of our suites at a reduced price. Call for details.
- Add a third night to either package for $150
No other discounts apply, All Prices Plus Tax

RECIPE

WHITE CHOCOLATE AMARETTO CAKE

Cake:
1 (18.25 ounce) package yellow cake mix
4 eggs
1 (3.3 ounce) package instant white
chocolate pudding mix
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup amaretto liqueur
1/4 teaspoon almond extract

Glaze:
1/2 cup butter
1/4 cup water
1 cup white sugar
1/2 cup amaretto liqueur

Icing:
1 (16 ounce) package vanilla frosting
1/4 cup blanched slivered almonds

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10 inch non-stick Bundt pan.
2. In a large bowl, combine cake mix, eggs, pudding mix, 1/2 cup of cold water, oil, 1/2 cup amaretto and 1/4 teaspoon almond extract. Blend well for approximately 3 minutes.
3. Pour batter into prepared 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 minutes to an hour, or until a toothpick inserted into the center of the cake comes out clean.
4. Remove cake from oven, and use an ice pick or skewer to make as many holes as possible into the cake. Apply glaze while cake is still warm. Slowly and patiently drizzle glaze over cake, including the edges and center of Bundt pan. Allow cake to cool in the pan for at least 2 hours.
5. To make the glaze: Combine butter, sugar, 1/4 cup water, and 1/2 cup amaretto in a saucepan. Bring to a boil, and continue to boil for 10 minutes, stirring constantly.
6. Topping: Lightly toast slivered almonds in the oven. This will take 5 to 10 minutes. Stir frequently and be careful not to burn. Heat 1/4 cup of the prepared frosting in the microwave for 10 seconds, to soften. Place the cake on serving dish and use a spoon to drizzle the softened frosting over the cake. Scatter toasted almonds over cake before frosting cools.