The Queen Anne Mansion tour home will offer Candlelight Tours this coming holiday season. Experience the mansion bathed in the soft light of candles and firelight from one of their 8 magnificent fireplaces. The staff will welcome you dressed in 19th century attire to celebrate an authentic Victorian Christmas while the home will be adorned with Christmas decorations. Catch the holiday spirit with the live accompaniment of the violin and harp. Refreshments will be served in the Garden Level of the mansion. Candlelight Tours will be offered November 27th, December 4th and December 11th at 5 pm and will last approximately 1.5-2 hours. $25 per person.
Leaf Peeking
The leaves are beginning to turn here in the beautiful Ozark Mountains. According to the weatherman peak leaf color should be October 26 thru November 4. There will still be vibrant color after November 4 probably just fewer leaves. Now is the time to take a couple of days to enjoy this beautiful weather and the beautiful scenery; give us a call.
The Stone House
There’s a brand new wine bar opening today here in Eureka Springs. It is located downtown near the trolley depot. It is called The Stone House. They have been renovating this beautiful stone building for a year and it is beautiful inside and out. They will serve wines and imported beers, that they have paired with cheese, salamis and tapenades. These folks know their wines. They’ve got a lovely patio to watch the world go by or sit inside the historic stone walls. Check out their website for the menu and when you’re here stop in.
Smoked Salmon Potato Crisps
The Taste of the Inns went well this weekend, this is one of the appetizers that we served. Very simple to make and the potato chips make it even easier. Hope you enjoy!
Smoked Salmon Potato Crisps
2 large potatoes (or 1 bag Sea Salt & Cracked Pepper Potato Chips)
Sea Salt & Fresh Pepper
Smoked Salmon
Creme Fraiche (or sour cream)
Fresh Chives, chopped
Make the potato crisps (if not using the purchased potato chips): Thinly slice 1 potato at a time using a mandolin. Place in a single layer on a greased cookie sheet. Season generously with salt and pepper. Bake at 350 degrees for 20 minutes or until golden and crisp. Set aside and repeat with remaining potato.
Assemble the appetizer: Start with one crisp, add a small piece of smoked salmon, then top with a dollop of creme fraiche and garnish with chopped chives. Continue until all potato crisps are assembled. Serve immediately.
Makes 24 appetizers
Wanted to share some photos taken by Tom & Karen from Sherwood, TX
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