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Archive for the ‘Asheville Bed and Breakfast News’ Category

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.



•   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



•   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


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.

History of A Bed of Roses

March 4th, 2011 by abedofroses

Black and White photo of A Bed of Roses

A Bed of Roses, an historic Victorian inn

A Bed of Roses was built around 1897 by Oliver Davis Revell as an investment property for Mrs J.B. Gray. O.D. Revell, a successful developer and self made man, was fatherless as an infant and an orphan by the age of 16, but grew from a talented carpenter to a shrewd businessman, building many variants of the Queen Anne style in Asheville. Shortly after Mrs. Gray was widowed, in 1897 O.D. Revel and Carolyn Gray were married, combining their fortunes and expanding his success into the former Indian Territories of Oklahoma. The Oliver Davis Room, the Revell Room and the Carolyn Gray Room are all named after this couple.

The Historic Register of Asheville lists the house as the Marvin B. Wilkinson House. Mr. Wilkinson purchased the house in 1904 and was its first long-term occupant. The Wilkinson room is named in his honor.

Architecturally, the home is a Queen Anne Victorian featuring a large second story polygonal corner projection or turret with a broad ogee roof. The Turret Suite occupies this corner projection and stretches across the front façade of the house, opening to the right hand balcony through a broad glass paned door. The front porch is characterized by stylized Doric columns sitting on stone pedestals.
Situated to the back of a long narrow expanse of lawn, flowering trees and gardens, the building beckons you to follow the long path in and explore this peaceful remnant of Victorian history.