We've got NEW offerings to make your vacation even better!
We are very happy to be launching our Dinner on Arrival menu. You can now order in advance and have dinner waiting for you when you get here. Let us know the beverage of your choice, and we'll take care of that too!
Another new offering is our Wine Tasting Survival Kit. We've put this together to make any wine tasting adventure more enjoyable and survivable.
The latest venture for the Grape Arbor Foodie Club was to The Brick Room in Fredonia, NY. Read the review below.
At the end of the newsletter we are pleased to present the recipe for Grape Arbor's Cheese Filled Rhubarb Coffee Cake. It's an amazing cake that you just cannot get enough of.
Grape Arbor B&B is always a great getaway for either romance, or for friends.
We look forward to seeing you soon. Watch you email for our mid-month letter containing our monthly customer appreciation offer.
FEATURED LOCAL EVENTS
ROAR ROAR ON THE SHORE SHORE - July 16-19
It's that time of year again. This is one of the biggest events in Erie. If you plan on coming, don't wait to book your room. Most Inns and hotels sell out early.
This year it runs from July 16-19 and Steppenwolf will be performing on July 18. For more information visit the Roar on The Shore Website.
NORTH EAST CHERRY FESTIVAL - July 15-19
This is the quinticential small town festival that keeps growing every year. In addition to the standard carnival games and food vendors, this festival boasts locally made products like Ox Roast Sandwiches and Cherry Festival Sausage. And what's a Cherry Festival with out the Cherry Pie. Hundreds of pies are made each year and they always sell out. There is also a parade that shuts down the center of town. Get more information at the Cherry Festival Website.
NEWS AND EVENTS FROM AREA WINERIES
June 14 and 15. Meet Daniel Baldwin. Live Music.
Classic Car Show.
Kicks off on July 19 and runs every Saturday through August 30. Free Admission.
August 23 join in on this annual Prime Rib dinner in the vineyards.
An annual event that brings 1,000s of people to North East every year. I'm sorry we are sold out. You can check our website occasionally in case we have any cancellations.
Upcoming Events to Kick-Start Your Getaway!
Sunset Paddle on Lake Erie
Every Tuesday through August 26.
Evergreen Outfitters is guiding this weekly sunset trip. Departs from Barcelona Harbor, NY (15 minutes
from Grape Arbor B&B).
Rental boats available.
The Chautauqua Theatre Company (CTC)
A Raison in the Sun
June 27 - July 6 at Bratton Theater in Chautauqua, NY
Tickets and information on other productions from the CTC can be found at theater.ciweb.org
Chautauqua in Bloom Offers Wide Variety of Learning Experiences
Information for these and numerous other learning experiences can be found at tourchautauqua.com.
Erie Art Museum Blues & Jazz Festival
Frontier Park, Erie
August 2 & 3
22nd annual festival is the largest of its kind in the region. Performer include George Burton Quintet and Jane Bunnett & Maqueque. Volunteer opportunities available. Visit Erieartmuseum.org for details.
ART IN AND AROUND ERIE
Over 100 artists in this exhibit called Applause - Expressions Through Art.
Erie Art Museum 91st Annual Spring Show
April 26 through July 20, 2014
GRAPE ARBOR FOODIE CLUB RESTAURANT REVIEW
DINNER IN FREDONIA
The Brick Room
in Fredonia, NY
The latest venture for the Grape Arbor Foodie Club was to The Brick Room, a delightful establishment in Fredonia, NY which is conveniently located at 49 West Main Street in the heart of the quaint downtown.
We were warmly greeted by our server, a delightful young man who is a student at the local SUNY College.
The menu was inventive and utilizes local seasonal ingredients. We started with Grilled Flatbread, one of the signature items. Warm and toasty, it was adorned with fresh mozzarella, sundried tomatoes, balsamic onions and basil pesto. The generous portion was nicely presented and had a sweet yet tangy flavor that paired well with the glasses of house wines ordered.
The flatbread was followed with a crisp Ceasar salad. Entrée choices offered a selection of classics and fresh seafood along with several unique selections including Braised Lamb Shank, Pan Seared Veal, Grilled Elk Flank and Grilled Quail. We chose the Quail and a Grilled Salmon. The quail was well prepared, although the rice serving on the plate was a bit overpowering. The salmon, another signature item, was a very generous
portion served over whole wheat angel hair with mushrooms, tomatoes and green beans and finished with a basil butter.
Dessert selections are detailed by the staff and we chose a Lemon Pudding Cake. Although delicious and light in texture and flavor, it was an unexpected presentation served in a ramekin with a whipped cream topping. Delicious although not necessarily your expected pudding cake
The Brick Room also offers an interesting Lighter Fare menu along with a full bar and selection of both local and national label wines and beers. Rest rooms are accessed through the tavern next door, with the same owners. Hours on their website are listed as: Mon, Wed, Thurs from, 4:30 till 9:00; Fri. and Sat. 4:30 till 10:00; Sunday 4:30 till 8:00 and closed Tuesdays. Reservations are appreciated and can be made at 716-672-5547.
This Month's Recipe:
Grape Arbor Cheese-Filled
1 lb fresh rhubarb
2 T sugar
16 oz can crushed pineapple in juice
½ C sugar
2 tsp vanilla
5 C (approx) all purpose flour
½ C sugar
1 tsp active dry yeast
¼ tsp salt
1 C milk
1 stick unsalted butter
24 oz (3 8 oz packages) cream cheese, room temperature
½ C sugar
1 ½ T vanilla
1 C all purpose flour
½ C sugar
1 Stick unsalted butter chilled, cut into chunks
For fruit filling:
Clean the rhubarb and chop it into ½ inch pieces. Put in a bowl, sprinkle with 2T sugar, and let sit several hours or overnight, till the rhubarb releases some of its juice.
Place the undrained rhubarb in a heavy saucepan, add the ½ C sugar and undrained pineapple, and stir to combine. Cook over medium heat, stirring occasionally, until mixture is like thick applesauce. Stir more frequently towards the end of the cooking time, so filling does not burn. This will take about 1 hr. Remove from heat and set aside. When cool, stir in vanilla.
Heat milk and butter, cut in pieces, in a saucepan over medium heat until mixture reaches about 120 degrees F. Combine 1 C flour, sugar, yeast and salt in a bowl. Pour milk mixture over dry ingredients, stirring to mix well. Beat in eggs one at a time, then add an additional 31/2 C of flour, mixing to combine. Turn the dough onto a well-floured work surface and knead, adding additional flour as necessary, until dough is smooth and elastic. Place dough in a greased bowl, turning to coat all surfaces, cover bowl, and set in a warm spot to rise until dough is doubled in bulk, about 2 hours.
For cheese filling:
Beat the cream cheese, eggs, sugar and vanilla until smooth. Set aside.
Mix the flour, sugar and cinnamon in a medium sized mixing bowl. Cut in the butter, as you would for pie crust, working it in until mixture is coarse and crumbly.
Butter a 12x18x1-inch rimmed baking sheet. Punch dough down and divide into two pieces. On a large, well-floured surface, roll one piece of dough into a 12x18 inch rectangle. Fit into pan. Spread cheese filling on dough in pan to within 1/2inch of edge, then top evenly with fruit filling. Roll the second piece of dough into a 14x18 inch rectangle, to stretch over filling. Place it on top of the filling, and then seal edges, trimming off any extra dough. Brush top crust with melted butter, and sprinkle with topping. Let rise in a warm place for about 15 minutes, while you preheat the oven to 350 degrees.
Bake cake for 45 minutes, or until cake is golden brown and firm to the touch. Serve warm or at room temperature. Makes 24 3x3 inch pieces.
GRAPE ARBOR BED AND BREAKFAST
51 East Main Street
North East, Pennsylvania (PA) 16428
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