Posts Tagged ‘Eureka Springs bed and breakfast’

Eureka Springs Winter

January 6th, 2014 by Sam Feldman

Not a lot of folks come here to enjoy a Eureka Springs winter (especially January), but there is a certain beauty to it! Of course, not all winters are like this one (today’s temp when we got up was -1, wind chill was -19, all of which is rather unusual). We did have about 4″ of snow yesterday (after our 8″ we had the first weekend in December, which is the earliest we’ve ever seen snow since we moved here in 2002). What else can you do but snuggle down and watch Netflix? But we thought we’d just share how beautiful our little mountain town is at this time of year.

Remember, you can come visit us anytime – we do have fireplaces and jetted tubs, books, games, puzzles and magazines. Enjoy our big breakfast and just “chill”.

Eureka Springs Winter:

Eureka Springs Winter

Spring & Center, the Flatiron Flats building

Eureka Springs Winter

Bridgeford House sign, up towards street level from the sunken garden



Eureka Springs Winter

Bridgeford House B&B, deep in snow


Eureka Springs Winter

Thorncrown Chapel, deep in winter, still spiritual

Eureka Springs Winter

Grotto Spring in winter

Eureka Springs Winter

Spring St., right by post office

Eureka Springs Winter

Eureka’s Carnegie Library

Only one of a few gorgeous icicle formations that we get in winter

Eureka Springs Winter

The Crescent Hotel, from afar

Basin Spring Park





Mountain St. in winter, near Chelsea’s












Best Bed and Breakfast Brunch Recipes

November 30th, 2013 by Sam Feldman

This is one of the best bed and breakfast brunch recipes we’ve come across recently – we even make it for dinner for ourselves sometimes! Come on, you know you guys only have poptarts for breakfast, on your way out the door with a cup of coffee in your hand. Take a few minutes (and this is easy as…well…pie!) to make this for yourselves and pretend you’re at a bed and breakfast. Think of us here in Eureka Springs when you do.

Hot Smoked Sausage Pie


1 pound or package smoked sausage (I like Polish Kielbasa)

6 eggs, beaten

5 ounces sweetened condensed milk

1 cup sharp cheddar cheese


Preheat oven to 350 degrees. Combine all ingredients and pour into lightly greased quiche or pie pan. Bake for 30-40 minutes, depending on your oven – until middle is firm. Makes 6 servings.

Best Bed and Breakfast Brunch Recipes

A savory breakfast pie!

If you don’t feel up to making it, come see us and we’ll make it for you!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie and Fiona, too!

Carving in the Ozarks

April 2nd, 2013 by Sam Feldman

Once a year, every year in April,  a magical thing happens. Incredible sculptors come to Eureka Springs to create beautiful things out of wood – with chainsaws!

For 2013, the dates are April 19-20, and it will be the 9th year this great event was held. Carving in the Ozarks typically has 20 to 25 carvers participating each year, creating a masterpiece right before your eyes. The weekend starts bright and early Friday morning, at 8 a.m., with its first event, and a second event will start Saturday morning, same time. An auction will be held at 4 p.m. on Saturday afternoon, where you will have a chance to take home one of these beautiful pieces for yourself. (A percentage of the proceeds from the auction goes to local charities.) There is a new location this year, so be sure to check out their website.

We’ve got plenty of room at our place, so give us a quick call. It’ll be a great time to visit Eureka Springs!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

9th Annual Chocolate Lovers’ Festival

January 14th, 2013 by Sam Feldman

It’s time for all chocolate lovers to unite! February is a great time to visit Eureka Springs and Saturday, February 9th, would be a great day to pick. The 9th Annual Chocolate Lovers Festival will take place at the Inn of the Ozarks Convention Center, from 9 a.m. to 3 p.m.

chocolateAdmission is $12 for adults and is well worth the price. Items for sampling (and taking home in your little box included in the price of the ticket) include cakes, cookies, ice cream, multiple dipping fountains, beverages and my personal favorite, chocolate covered strawberries! And much, much more.

chocolate strawberriesThere will be judging for the Best Decorated Cake, Best Dessert and Best Candy for professionals and other categories such as Best Decorated Cake and Most Creative Dessert for amateurs. There is even a Amateur Youth Division.

But…the best part of the whole thing is… yep, eating chocolate. Mounds and mounds of it. Take Tums with you.

For info on getting tickets, click here. Like them on Facebook for up-to-date info.

And, yes, technically you can walk to this one from our inn, but you may not be able to walk home. There is plenty of parking at the convention center, for free! And if you can’t make it to Eureka for that weekend but want to celebrate Valentine’s with your loved one, don’t forget we are running a 3-day special here at Bridgeford House:  book the 14th, 15th, and 16th (Thursday, Friday and Saturday) and receive the 3rd night free AND your own little box of local chocolates AND a free wine tasting at Keel’s Creek Winery. Either weekend is SWEET!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Blackberry Biscuit Cobbler

October 7th, 2012 by Sam Feldman

Fall is here! If you were in Eureka Springs this past weekend, you would have had your heavy jacket on and carried your umbrella (just in case) and got to watching the trees start to really turn red in earnest. The heat’s been turned on and the fireplaces lit. So how ’bout a nice warm breakfast recipe to try? If you can’t get here, then try this at home:

Breakfast at the Bridgeford House Bed and Breakfast Eureka Springs AR


Blackberry Biscuit Cobbler

Biscuit dough:
3 cups all-purpose flour
4 tsp sugar
4 tsp baking powder
1 tsp salt
2 cups whipping cream

1 cup sugar
2 TB cornstarch
1/4 cup water
2-16 ounce packages of frozen or fresh berries (6 cups)

In a large bowl stir together flour, sugar, baking powder, salt and whipping cream with a fork until well combined. Set aside.

In a large saucepan combine 1 cup sugar, 2 TB cornstarch, and 1/4 cup water. Stir in 6 cups (two 16-ounce) packages) fresh or frozen blackberries (or raspberries or cherries). Cook and stir over medium heat until thickened and bubbly. Divide mixture amount eight (could stretch to 10) ramekins. Drop 1 or 2 mounds of batter on top of each.

Bake at 375 degrees for 25 to 30 minutes or until topping is golden brown and mixture is bubbly. Makes 8-10 servings.

This is a favorite among guests, so if you’d rather us make it, we’ll be happy to! Come see us!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Buttermilk Pie

June 18th, 2012 by Sam Feldman

Okay, we don’t normally have pie for breakfast here at the Bridgeford House (although we probably would if you asked!), but we wanted to share this awesome (and easy) pie recipe that we bake all the time for the holidays:

Buttermilk PieFood at the Bridgeford House Bed and Breakfast

1 (9-inch) pie shell, unbaked
1/4 cup butter
2 cups (scant) granulated sugar
3 (rounded) TBs all-purpose flour
3 eggs, slightly beaten
1 cup buttermilk
1 tsp vanilla
Nutmeg to garnish surface of pie

Preheat oven to 350 degrees. Let eggs and buttermilk come to room temperature.

Cream butter and sugar; add flour, then eggs. Stir in buttermilk and vanilla, beating until smooth. Pour into unbaked pie shell; sprinkle top of pie with nutmeg. Bake 45 to 50 minutes until pie tests done when the tip of a knife is inserted in center; knife should come out clean.


Jeff and Nadara (Sam) Feldman – and Sophie, too!

Top 10 Myths About Staying at a Bed and Breakfast

June 3rd, 2012 by Sam Feldman


Many folks out there have never stayed at a bed and breakfast because, well…they’re scared! So we want to debunk any preconceived ideas you may have about staying at a B & B:

1.  You have to share a bathroom. Maybe in Europe, but in the United States, that’s pretty much a thing of the past. In fact, quite often B&B bathrooms are luxurious with jetted tubs and separate showers. We also provide fluffy towels, hair dryers, makeup mirrors, glycerin soap and conditioning shampoo. (We have had people ask us if they need to bring their own sheets and towels! Uh…no.)

2.  I don’t want to have a curfew and have a bunch of rules. We have one basic rule here: have a good time! We do not care what time you come in – you are provided your own key and front door code. We are not your mama!

3.  But there’s no privacy! We guarantee you will have more privacy here than you will at a hotel and it’s much quieter, too. Each of our rooms are separated from each other so it’s rare if you even hear other folks. After we check you in and make sure you know how to reach us if you need anything at all, including giving you our cell phone number, we leave you alone – unless you want to visit and lots of folks like to.

4.  But you have to eat with a bunch of strangers! All B&Bs are different, but in our case, we do have one large table and one 9:00 a.m. seating. We are always happy to serve you in your room if you prefer, but we rarely have anyone ask because getting to know other folks is fun and interesting – and we always make sure we laugh a lot at breakfast!

5.  The innkeepers are going to be hovering around us to make sure we don’t mess up their stuff. Yes, this is our home but it’s primarily our business. We have faith in people (and have rarely been proven wrong) to be respectful of our property and we never hover – we make sure you can find us if you need us, but sometimes we don’t see folks at all except during breakfast (and sometimes not even then, if they choose to sleep in).

6.  All B&Bs are old, creaky houses with Grandma furnishings. B&Bs nowadays can come in all shapes and decors. There are many modern B&Bs, log home B&Bs, traditional B&Bs and, as ours is, Victorian B&Bs. So while you might expect ours to have tons of doilies, nope, not the case. While we do have some lovely antique furniture that befits our 130-year-old house, we have upscale furnishings, decor and bedding. We provide flat-screen TVs, iPhone docking stations/ alarms, free Wi-Fi, refrigerators and microwaves in the rooms.  We even have electricity! (Little joke there…).Relax in Eureka Springs Arkansas

7.  B&Bs don’t accept credit cards. Not only do we accept credit cards, that’s the majority of our business.

8.  Innkeeping is just a hobby for them. Unless it’s a very small B&B, 1 or 2 rooms, most B&Bs, including ours, are our business. We make it our 7-days-a-week job to take care of you and make sure you have a wonderful stay. We’re not out just putzing around some place while you’re here – 90% of the time we are right on the premises and if we’re not due to necessity, we make sure you can reach us.

9.  Innkeepers aren’t on site, so there’s no 24/7 front desk. You’re right, we don’t have staff on 24/7, however, we live here! In Eureka Springs, it’s the law that innkeepers live on site and that’s true of most B&Bs around the country, even if it’s not a requirement – it’s what makes a B&B a B&B and not a hotel or motel! That’s the whole point of a B&B, to have it seem like home with someone right there to take care of your needs, but to be unobtrusive.

10. B&Bs are expensive. B&Bs are very comparable to many hotels and, trust me, we provide much, much more for the price! Most hotels will nickel and dime you to death with their charges, but we provide not only a large 4-course breakfast with your rate, but cold soft drinks and waters in your fridge, coffee pot and microwave in your room, along with coffee, tea, popcorn and cocoa. We make sure you have utensils to use, wine glasses, drinking glasses and a corkscrew, just in case. We have games and puzzles and videos. We have chocolates all over the house and do homebaked treats for you each afternoon that we place on your bed as we do maid service. What hotel does all that?

So tell your friends, tell your relatives, send this to all the folks you know that would never stay at a bed and breakfast because they’re “too old-fashioned and stuff”. Send ‘em here – we’ll change their minds.

It’s most definitely A Better Way to Stay!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!


Another Awesome Recipe from Eureka Springs, Arkansas

February 19th, 2012 by Sam Feldman

Apple Crunch Bake

Prep Time: 10 minutes

Cook Time: 40 minutes

Makes 8 servings


3 tablespoons butter

1/2 cup light brown sugar

1 can (21 ounces) apple pie filling

2 teaspoons Ground Cinnamon

1 1/2 teaspoons Pure Vanilla Extract

1 can (12 ounces) refrigerated biscuits

1/2 cup chopped nuts

1. In saucepan, melt butter, stir in brown sugar, apple pie filling, cinnamon and vanilla. Spread half of apple mixture in 2-quart shallow baking dish.
2. Separate biscuits; cut each into quarters. Arrange pieces, points up, over mixture. Spoon remaining mixture over biscuits; sprinkle with nuts.
3. Bake at 350°F for 35-40 minutes. Let stand 5 minutes. Serve warm.

One of the Bridgeford House guest favorites. Enjoy!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!

Classes for Budding Artists

January 20th, 2012 by Sam Feldman

We have a wonderful treasure right here in Eureka Springs. It’s call ESSA, The Eureka Springs School of the Arts. This venue offers  workshops in arts and crafts throughout the year for interested, emerging and professional artists. Award-winning and noted artists and crafts persons guide students to learn new art forms and expand their current skill levels. Their mission statement says it all: In the belief that art is vital to the human spirit, the Eureka Springs School of the Arts is committed to cultivating, promoting, and encouraging artistic expression by providing art education opportunities in a unique environment of beauty and creativity.

Examples of some classes include “Intro to Wheel Throwing in Clay” for beginning students, taught in a real artist’s studio by Terry L. Russell, who has been a clay artist for 40 years. Students will learn the basic skills for making vessels on the potters wheel.

Or you could try “Introduction to Jewelry Making”, “Metalsmithing: Wrap, Stitch, Fold & Rivet”, “Basic Acrylic Painting” and even “Marketing for the Professional Artist Series”. There is “Digital Photography”, “Introduction to Botanical Painting”, or “Bookmaking”. A wide variety of classes are offered and you can see their 2012 calendar on their website.

There are even limited scholarships that are available, awarded on the basis of merit and need and are granted on a first-come, first-served basis.

Come stay with us while you study – we’ll make sure you’re well-fed and get to where you need to go. And we would love to see your work when you finish!

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!


French Baked Pancake

January 8th, 2012 by Sam Feldman

Here is an awesome recipe we discovered recently in a Texas B&B cookbook. We served it for the first time over New Year’s weekend and it was fantastic! Try it this winter for a special Sunday morning breakfast.

French Baked Pancake

1 stick (1/2 cup) butter, room temp, plus 3 tb butter, melted
4 tb sugar
3 eggs plus 2 eggs
2 cups flour
1.5 tsp baking powder
1.25 cups milk
3 cups small curd cottage cheese
1 tsp salt
1 21-ounce can blueberry pie filling
3/4 cup blueberry syrup (about 1/2 of a 12-ounce bottle)
1 cup sour cream
1 tsp vanilla extract
2 tb powdered sugar
grated zest of 1 orange, for garnish

Preheat oven to 350 degrees. Spray 9×13-inch baking pan with nonstick cooking spray. Combine the 1 stick of butter and sugar in a large bowl. Add 3 eggs; beat well. Combine flour and baking powder. Mix flour mixture and milk alternately into butter mixture. Pour 1/2 batter in pan.

Mix cottage cheese, 2 eggs, the 3 tbs melted butter and salt in a medium bowl. Spread over the batter in the pan. Top with remaining batter. Bake for 60 minutes or until golden brown.

Mix and heat blueberry pie filling and syrup together in a saucepan to make a blueberry sauce. Mix sour cream, vanilla and powdered sugar together in a small bowl to make a sour cream sauce.

Cut baked pancake into squares. Serve with blueberry sauce and a dollop of sour cream sauce.

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!