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Archive for the ‘Asheville Bed and Breakfast News’ Category

Spring is Officially Here! April in Asheville.

April 7th, 2014 by abedofroses

Magnolia blossoms

Magnolia blossoms

The Cherry Blossoms and the Bradford Pear trees are in full bloom, but the real sign of Spring in this city tucked in the mountains is the first Drum Circle of the season!  This past weekend kicked off the Spring Season in Asheville with the first Drum Circle on Friday night in Pritchard Park and the season’s first Downtown Asheville Art Walk. Biltmore Blooms is already in full swing as well, as more and more of those flowering bulbs are filling the gardens of America’s Largest Home. This week also marked the opening of the North Asheville Tailgait Market at UNC, a long awaited harbinger of good eating ahead. Before you know it every weekend will be hosting a street festival with live music, art and great local food. After a cold cold winter across the country we’re all ready for that!

Pritchard Park Drum Circle

The Drum Circle in Pritchard Park

The Drum Circle is a must-see tradition in Asheville that will get you moving! Every Friday night dozens of drummers come together at little Pritchard Park in the heart of downtown and all kinds gather to dance, tap and enjoy the rhythm that you can literally feel from blocks away! Great people watching too!

Glass hands

Meditation in Pink by John Littleton & Kate Vogel at the Blue Spiral Gallery

Asheville is a mecca of artists and crafts people. Another Friday evening tradition takes place on the first Friday of every month from April until December. More than 20 downtown galleries, studios and museums host the Downtown Asheville Art Walk from 5-8PM. All are within a half mile radius so you can take a leisurely stroll and see why Asheville is called the “Paris of the South”. Many serve up light hors d’oeuvres with their art to wet your appetite for one of the myriad of independent local restaurants that will dot your path.

Asheville is also known for keeping it local. Our excellent independent restaurants stress fresh farm to table cuisine and with over 17 local tailgait markets we all can share that local flavor. Our favorite is the North Asheville Tailgait on the UNC campus. In a lovely shaded setting, the market is a social gathering place as well, with live local music, crafts and baked goods along with the farm fresh food. You’ll find local cheese makers, jams and sauces, even hot foods and native plants for sale.

farmers market

The North Asheville Tailgate Market

Spring in the mountains is truly a special time.

A New Year’s Retrospective of 2013 from the Pens of Our Guests

January 10th, 2014 by abedofroses

Online reviews are wonderful- there’s no better way of getting the word out there about a place you love (or not!). But the things guests write in our guest books are so much more personal and expressive! We don’t get a chance to read them every day, but how rewarding it is when we do! They share not only their feelings about their stay at A Bed of Roses, but what’s happening in their lives- their new marriage, their baby coming, their travels and the new places they discovered in Asheville. And the hand drawn illustrations are the best! Here are a few of our favorites from 2013.

We love the little drawings!

We love the little drawings!

April 1, 2013

Our first trip to the cool city of Asheville was made perfect by our gracious hosts Bill & Emily. They love what they do and it shows! We enjoyed downtown, (especially Jack of the Wood pub) and our travels and hiking through the Blue Ridge Parkway (do hike the Frying Pan Tower!) We will definitely be back!

Joel and Andrea

Fort Wayne IN

10-14-13

Recipe for a perfect day in Asheville:

  1. Wake up in a lovely room. Enhance your shower with plushy towels and a chic robe.
  2. Ease into the morning with hot coffee on the porch. Breath deeply. Relax.
  3. Get fueled for the day with a large and sumptuous breakfast by Emily & Bill Stir in some stimulating conversation.
  4. Add a hike along the Laurel River and a drive through Autumn Splendor on the Blue Ridge Parkway.
  5. Return for a short nap, with Fall air drifting through the windows (after a cookie!)
  6. Enjoy a famously succulent dinner at the Grove Park Inn – world class tastes & view.
  7. Come home to the SWEETEST B&B in Asheville.
  8. Turn out the lights and dream about tomorrow’s breakfast!

Thanks, Emily & Bill for your TLC! Blessings!

Cathy & Rusty

Olympia Washington

People come from all over the world to experience Asheville.

People come from all over the world to experience Asheville.

Dec 2013

We came to Asheville for our last couples getaway before we have our first child in April. Emily and Bill provided a warm atmosphere and a lovely home for us to enjoyl I am sad to be leaving behind the cozy Carolyn Gray room and Emily’s amazing breakfasts! Thank you for everything!

Zack and Taylor

April 2013

We had a wonderful stay high up in the cozy “nest” with the best breakfasts, very delicious and creative*, we had yet during our 7 weeks travel through the Eastern U.S. Emily and Bill are wonderful hosts. Thank you very much.

Barbara and Wolf

Athens, Greece

*not to forget with beautiful Baroque music

 

The brief message and the wonderful little sketch made this one like a Haiku poem.

The brief message and the wonderful little sketch made this one like a Haiku poem.

November 5th 2013

Beautiful house and

beautiful hosts.

Delicious breakfasts.

 

 

 

Dec 2013

As a honeymooning couple, we needed a cozy retreat to relax and spend time together. Emily & Bill provided us (along with the help of Judith & the cats) with the most perfect spot to spend our first days together as a married couple. They provided the most caring and heartfelt service and we were blessed with the hospitality! We will try to take on their sweet tradition of a candlelit dinner together in our married days to come! Thank you for everything!

Blessings,

Raj & Sara

PS Breakfast was superb!

May 2-13

We came to A Bed of Roses to celebrate our first year of marriage. This was our first time experience staying at a bed and breakfast and our standards are now set HIGH. Emily and Bill are such lovely hosts and know how to make your Asheville experience incredible. Ensure you attend breakfast EVERY morning to enjoy their sensational breakfast creations!

Ben and Kara

And thank you to all of our guests for making this another exceptional year at A Bed of Roses! This is why we love this job!

Emily & Bill

Owners/Innkeepers

A Bed of Roses

 

 

 

Tree Falls on Owner’s Quarters: This Innkeeper is Counting Her Blessings This New Year’s Day

January 1st, 2013 by abedofroses

Tree Damage_0003

A large tree fell on our owner’s quarters

The deafeningly loud crash and flash of light that woke us from our sleep in the middle of Christmas night was definitely not Santa and his sleigh landing on the roof! High winds and rain conspired with insects that had done their damage hidden from view to crack a giant pine tree in our neighbor’s yard and hurl it across the alley onto the roof over our bed. Miraculously the power lines behind our owner’s quarters broke the fall so that only a large branch punctured our roof rather than the entire tree trunk. Stunned and groggy from an abbreviated night’s sleep we ventured out into the rain to find out what happened and take stock of the damage. It was almost 5AM by that time and we had a house full of guests to serve breakfast to. So with half the power out we lit candles, figured out what was working and what wasn’t and came up with a plan for breakfast for 8 over the stove that didn’t require the ovens. This was a first- cooking by the light of a flashlight! We managed to pull it off before the power company shut us down completely to remove the tree. Electricians, appliance repair people, insurance adjusters and roofers are still being dealt with, but we’re back in full operation and incredibly grateful to be alive. After a season of things breaking, a sick kitty that has required a months worth of treatment on the heels of Bill’s October hospitalization it would be easy to get overwhelmed and feel like life is just responding to one crisis after another. I must admit I indulged in a bit of self-pity. But this New Year’s Eve we chose to take stock of all of the challenges we did meet and all the things we accomplished this year. We truly have had a great year.

Antique sconces now light up our goodies

Antique sconces now light up our goodies

Besides meeting the challenges of breakfast under duress the other day and operating the inn with one innkeeper down in October, we’ve met all of our little challenges with success as well. A broken CD player that I put totally out of its misery when it tried to steal my favorite Christmas CDs, pushed us to finally go digital with our sound system for the inn. I had always wanted to find the time to research systems and hook the sound up to our computer, but now I was forced to do it! I couldn’t be happier with our new Sonos system, operating by WiFi to wireless speakers. Business has been up since last year too. December was our busiest yet with lots and lots of people taking advantage of our Biltmore Candlelight Evening Package. This past year I was elected to the Asheville Bed & Breakfast Association Executive Committee  (ABBA) as Secretary, a post I’ve been enjoying and have just been re-elected to. After numerous production delays, we finally succeeded in replacing all of our robes at the inn with new, plush hunter green ones. Table and bed linens have been upgraded and we’ve added a “new” antique carpet and comfy chair to the parlor as well as a reproduction Victorian lamp to the foyer. We upgraded the Turret Suite, changing the carpet and adding a Tiffany lamp and 2 antique chairs. We painted and got new wicker furniture for our cozy front porch as well (see our improvements!) We started the year off by lighting up the kitchen! We added several recessed lights to brighten up our work-space and installed the antique sconces that we brought with us from Boston over the antique buffet where we serve afternoon tea and goodies. And we ended the year with a beautiful and incredibly life-like new 9 foot Christmas Tree from Balsam Hill to match the outstanding garlands we got from them last year. We definitely dressed up the inn for the holidays! As we go into the New Year we hired painters come in this week and re-paint all the guest rooms. We just chose new plush carpeting that will then be installed in the Oliver Davis and Carolyn Gray rooms. And then we will take a well-deserved vacation in St. Martin! We look forward to returning rested and so gratefully alive to a freshly painted and improved inn to start the season again. Happy New Year!

Recipes from the Kitchen of A Bed of Roses: Preview from the New NCBBI Cookbook

August 1st, 2012 by abedofroses

Peach Topped Bavarian Torte

Arrange the peaches decoratively on top of the cheescake.

Two new cookbooks are coming out and a bunch of our recipes are appearing in both! The newest edition of the Asheville Bed & Breakfast Association Cookbook has gone to the printer and the North Carolina Bed & Breakfast and Inns Cookbook should be out the first week in September. Here is a sneak preview from the NCBBI Cookbook. Check our recipe section soon for a preview of the newest ABBA cookbook!

Peach Topped Bavarian TorteNorth Carolina Bed & Breakfasts & Inns

My sister Marianne gave me this recipe in 1972. I had to increase her original recipe to fit current spring form pan sizes.  It’s a crowd pleaser. For the B&B I cut it into squares to serve in the afternoons.

Ingredients

Crust

  • 3/4 cup softened margarine or butter
  • 1/2 cup sugar
  • 3/8 tsp vanilla extract (we used Madagascar)
  • 1 cup flour
  • 1 cup finely chopped pecans

Cheesecake

  • 12 oz (1 1/2 8oz packages) softened cream cheese
  • 1 1/2 eggs (not easy to do! I beat the second egg and poured in half)
  • 3/8 cup sugar
  • 1 1/2 tsp vanilla

Topping

  • 29 oz can of sliced cling peaches in juice, well drained
  • 1 tsp cinnamon
  • 1 tsp sugar

Preparation

  1. Beat margarine or butter with sugar and vanilla at medium speed until well blended
  2. Add flour and mix.
  3. Stir in pecans.
  4. Flour hands and press mixture into the bottom and 1 inch up the sides of a spring form pan.
  5. Beat cream cheese and 3/8 cup sugar at medium speed until smooth
  6. Beat in egg and vanilla until blended
  7. Pour into pan
  8. In large bowl combine cinnamon and sugar. Add peaches and toss lightly
  9. Arrange on top of cream cheese mixture
  10. Bake 10 min at 450°
  11. Reduce heat to 400° and continue baking 25 minutes more
  12. Cool in pan 20 min, then carefully remove sides

Serve warm or refrigerate

 

 

Spring Tour of Inns- Great Food and Beautiful Flowers Benefit the Appalachian Sustainable Agriculture Project

June 3rd, 2012 by abedofroses

Flowers blooming in the yard

Flowers at last year's April Tour of Inns

On Saturday June 9th we are welcoming the public into our inn as part of the Asheville Bed & Breakfast Association’s second annual spring tour of inns. Tour goers will have two days, Saturday and Sunday to visit 15 of our historic B&Bs and their gardens. At each inn, an area restaurant will provide samples of Asheville’s renowned local cuisine. A Bed of Roses is partnering with BOCA this year, one of our favorite places to eat. BOCA describes their cuisine as “Modern American with a Latin Flair” – we describe it as delicious!

A part of the proceeds of the tour will go to the Appalachian Sustainable Agriculture Project  (ASAP) so the tour this year is really geared toward locally sourced foods prepared by the master chefs of our locally owned and operated restaurants. With gardens in full bloom It should be a treat for all of the senses!

Spring Tour 2011

Visitors learn the history of our B&B

We are proud to help support ASAP’s mission of promoting local food, increasing access to fresh healthy food and strengthening community farming.

Last year nearly 200 visitors came on the tour, all curious to see our historic properties up close. We really enjoyed sharing the history of our B&B and giving guests a chance to sample great local food. Asheville residents as well as out of town visitors all enjoyed the day and this tour promises to be even more fun!

Tickets are still available the day of the tour at any participating inn or at the Asheville Chamber of Commerce Visitors Center, 36 Montford Avenue, Asheville, NC 28801. They are $30 each or $50 per couple (cash or check only).

For more information visit The Asheville Bed & Breakfast Association’s new website at ashevillebba.com.

 

A Bed of Roses Featured in OutreachNC magazine

August 22nd, 2011 by abedofroses

Life as innkeepers

Life as Innkeepers...Three couples share their stories and delicious gourmet recipes

In July one of our guests revealed herself to be the editor of OutreachNC magazine, Carrie Frye. One of her writers had come up with the idea of publishing an article about baby boomers who have decided to become innkeepers. Carrie asked if she could interview us for the article and we were thrilled. The article came out in their August issue. We were one of three inns featured. All three inns were from different parts of the state and represented different stages and styles of inn ownership. We were the rookies, having only owned A Bed of Roses for a year. One couple opened their inn 11 years ago and currently live off-site. The other couple became innkeepers 4 years ago. I’ve always said, no two B&Bs are alike. That’s one of the things that makes staying at an inn a thousand times more interesting than going to a chain hotel!

Carrie, the editor, was a delightful guest and was quite taken with our cats Nadia and Sasha. She sent us lots of photos that I promise to post! In the her editor’s notebook blog from August 4th, Carrie revealed that she successfully reproduced our Orange Stuffed French Toast recipe! The recipe appears in the article as well as on our blog’s recipe section.

Read the article here, OutreachNC Article. I hope you enjoy it!

Recipes from the Kitchen of A Bed of Roses: Polenta Egg Nests

July 21st, 2011 by abedofroses

Polenta Egg Nests

A Polenta Egg Nest with Mango Blueberry Fruit Salad

We tried a new recipe the other day and it was a big success! It involves making the polenta at least one day ahead, but it was worth it. The little secret is the hidden applewood- smoked bacon lining the nests. It gives a smokey flavor to the whole dish.

Ingredients:

Polenta-

•   2 Tbs butter

•   1/4 cup minced scallions

•   3 cups water

•   1 tsp salt

•   1 cup of course yellow cornmeal

•   1/2 cup freshly grated Parmesan Reggiano

•   1 Tbs fresh thyme, minced

 

Eggs-

•   20 slices of bacon, preferably applewood-smoked

•   6 oz grated mexican cheese blend, divided

•   6 oz grated gouda, divided

•   8 large eggs

•   1/4 cup sliced scallions

•   1 tsp fresh thyme

Directions:

One or two days before serving make the Polenta

  1. Melt butter in a medium saucepan. Add scallions and sauté just until limp.
  2. Add the water and salt and bring to a boil.
  3. Gradually whisk in the corn meal and bring to a boil.
  4. Reduce heat to low and simmer until thick and creamy, 10-14 minutes, stirring frequently.
  5. Stir in Parmesan and 1 Tbs fresh thyme. Season with salt & fresh ground pepper.
  6. Cool to room temperature then cover and refrigerate at least overnight or for up to 2 days.

To make the baked eggs

  1. Preheat oven to 400°F.
  2. Heat one or two large skillets over medium heat and add bacon. Fry until just brown but still pliable- not crisp!
  3. Drain on paper towels and cool enough to handle.
  4. Line the sides of eight Ramekins with two slices of bacon each forming a collar. Put 1/2 slice of bacon in the bottom of each Ramekin.
  5. Put about 1/3 cup of polenta into each Ramekin, pressing into the bottom and up the sides to form a nest.
  6. Mix the grated cheeses in a bowl and sprinkle 1/4 cup of cheese in each Ramekin.
  7. Crack one egg into the center of each “nest”.
  8. Sprinkle with remaining cheese, scallions, thyme and black pepper.
  9. Place Ramekins on a rimmed baking sheet and bake about 23 minutes or just until the egg whites are almost set.
  10. Let eggs stand at room temperature for 5 minutes before serving. They will continue to cook.

 

 

 

First Time at A B&B – Bed and Breakfast Etiquette: Breakfast Etiquette.

July 6th, 2011 by abedofroses

Table setting

Table setting at A Bed of Roses

This is the latest in our series, First Time at a Bed and Breakfast?

Breakfast etiquette is also different at a B&B. Unlike a hotel restaurant, the small staff at a B&B dictates specific times for service and limitations on how many different dishes are available. Many B&Bs have one or two set seatings and all the guests are served the same meal. Sometimes there are multiple courses and preparation takes a great deal of time. Preparation may even begin the night before. Please let your host know in advance if you will not be there for breakfast! There are few things worse than preparing a gourmet meal that you have to throw in the garbage! If breakfast is served at a set time, please be there on time. It is inconsiderate to make the other guests wait for your arrival while the food gets cold. Most innkeepers will serve at the appointed time whether you are there or not. They have no way of knowing when or if you will arrive, so they may or may not try to keep your breakfast warm for you.

It is also very important to notify your innkeeper as soon as you are able if you require a special diet. Most B&Bs are glad to accommodate dietary restrictions, but this takes planning. The best time to let them know of dietary requirements is when you make your reservation. We also ask guests when they check in if they just don’t care for some foods. We want to give you a meal that you will rave about, but we can’t read minds. If you don’t care for waffles or onions, we want to know about it!

Breakfast at a B&B also calls for being considerate of the other guests. One of the treats of staying at a bed and breakfast is meeting and eating breakfast with all sorts of other people. It’s not like an anonymous hotel or restaurant. It’s best to use common sense when engaging in breakfast conversation with other guests. Like a family gathering, no one wants strife while enjoying a meal together. Almost always, breakfast is an enjoyable social event and many times it’s hard for us to get our guests to leave the table and let us clean up!

Look for our next installment on the dos and don’ts of staying at a B&B: Whispering and tiptoeing around the “museum”!

 

 

Weddings or Special Events

March 4th, 2011 by abedofroses

Special Occasion guest

Guests at a Special Occasion in Asheville

A Bed of Roses is a Victorian Bed & Breakfast with 5 unique, antique filled guest rooms, perfect for an immediate family group visiting Asheville for your wedding or special event. Whether it’s the family of the bride or groom, relatives from out of town, the bridesmaids, groomsmen or a group of friends coming to the wedding, the elegant yet intimate setting of our Queen Anne Victorian home will make the experience all the more memorable for your guests. A full gourmet breakfast is included and is served in our dining room, which seats 10. Free WiFi is available throughout the house.

Rental of the entire inn is $779.00 ($825.00 during the month of October) per day plus tax. Total state and county taxes in our locale are 11.75%. If you would like to use our facility for an event such as a Bride’s Brunch, a luncheon or for a small ceremony an event fee of $250.00 will be charged. Catering, entertainment, flowers, equipment rentals such as folding chairs and tables, or a minister would be your responsibility. A 50% deposit is required with the balance due two weeks prior to the first arrival. Rental of the inn does not included kitchen access, however arrangements for caterers to have access during certain hours can be made at our discretion.

Be sure to make your arrangement early to ensure availability of the entire inn, particularly for the busy Spring and Fall seasons.

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