RIVER VALLEY and OZARK AREA — Red Apple Inn Country Club and Resort, situated in Heber Spring’s secluded community of Eden Isle, is every bit the lodging and dining darling many Arkansans remember from the 1960s and ’70s. Restored to its original Mediterranean glory after Dick and Patti Upton of Aromatique purchased the property, the Inn continues to exude gracious living.
Meticulously overseen by general manager David Smith, the lush greenery, trickling water and cool touch of native stones lend an atmosphere of reverie to the country club. Good food accentuates the welcome.
Many of the recipes on the menu are the authentic recipes developed by Ruby Thomas of Feasts of Eden cookbook fame.
“We’ve never even attempted at writing another book,” Smith said of the still sought-after instructional of fine Southern cooking.
“Many Arkansans have rich memories of dining here. My parents and my wife’s parents, all from Little Rock, would drive here to celebrate special occasions because it was one of the few places where folks could find fine dining,” Smith said.
The Red Apple Dining Room continues to offer fine dining. Kitchen manager Phillip Handy, who began his 12 1/2 year Red Apple career as a high school student, has worked in every department in the kitchen. He is the official cake decorator for weddings.
“I think beautiful and delicious food makes people happy, and there’s nothing like seeing the faces of our diners when we present a meal which exceeds their expectations,” he said.
There are many choices to satisfy the taste buds. Three separate menus offer breakfast, lunch and dinner entrees, appetizers and desserts.
“Because many of our members dine here frequently, we change the menus up a little once or twice a year,” Smith said. “During peak tourism months, such as now, we feed a lot of new guests who are here due to ASGA and couples golf tournaments and because we’re designated as a Natural State Golf Trail.”
The extensive menu is often a surprise for first-time diners. “I hear that a lot,” Smith said. “All our meat is aged Angus. Our rib-eyes are aged exclusively for us, and our prime rib is really prime rib. Nothing is pre-made, including our salad dressings, dessert and rolls. We take pride in making everything from scratch. We also use an oak wood-fired grill, and you can taste the difference.”
Fine food is framed with fine surroundings. Old-world touches in the décor include a 16th-century gabled lounge entrance. The wrought-iron gate, forged more than 400 years ago by Spanish craftsmen, was intended for the residence of the governor of the Seville province. Fire, civil war and unfortunate circumstances cast the gate into the hands of Mr.and Mrs. Herbert L Thomas Sr., who fortified the inn with the keepsake.
“A lot of people come in and take pictures of it,” Smith said. “Actually, it used to be the door to the Gate Room, one of our two smaller dining rooms used for bridesmaids’ lunches, bridge lunches and catered affairs”
The total island measures 600 acres, flanked by the pristine waters of Greers Ferry Lake and an award-winning golf course, and the resort offers various lodging options, including 20 condos, 59 rooms, three homes and a tree house named Sunflower built by legendary architect Faye Jones.
The resort also owns and operates condos on the beach in Destin, Fla.
In addition to the golf course, tennis courts, a fitness room with full spa services, two swimming pools, nature trails and a marina, the resort regularly hosts musical entertainment. In fact, a dance is scheduled one Saturday a month.
As global as some of the exotic details seem, paramount attention is given to the comfort of the guests, and the inn excels at creating a sumptuous home.
The exquisite Southern cooking, at the core of the inn’s hospitality, depends on fresh ingredients.
“We do like to use local when we can, and one of our consistent suppliers is a lady who used to work for us and now runs a berry farm. She has the plumpest blackberries, blueberries and strawberries, and I know that’s what makes our cobblers and shortcakes so mouth-watering,” Smith said.
Be sure and try a slice of the amazing strawberry shortcake when you visit, he added - and a little slice of Eden.
To find out more about Red Apple Inn Country Club and Resort, log on to www.redappleinn.com or call (800) 733-2775.
GRILLED SCALLOPS WITH MAPLE GLAZED JALAPENO BACON Ingredients: Sea Scallops Balsamic Reduction (see below) Jalapeno bacon (or good Applewood-smoked bacon) Maple syrup Fresh cracked pepper and kosher salt, to taste Directions:
Cook bacon until crisp. Brush maple syrup over the bacon and broil long enough to caramelize the syrup on the bacon.
Balsamic Reduction Ingredients: 1/4 cup sugar 1/4 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/4 cup olive oil 1/4 cup balsamic vinegar Directions:
Simmer all until thickened.
Method:
Sprinkle scallops with fresh cracked pepper and kosher salt. Grill quickly, but enough to cook the edges. Spread the reduction in a thin line across plate. Lay scallops in a row on top of sauce. Place one strip of glazed bacon on top of scallops.
CAPRESE SALAD Ingredients: Heirloom tomatoes (or other homegrown tomatoes) Fresh Mozzarella cheese Fresh basil Extra-virgin olive oil Balsamic Reduction (see below) Cracked pepper and salt Directions:
Alternate slices of tomatoes, cheese and whole basil leaves. Drizzle with high-quality olive oil. Drizzle with Balsamic Reduction. Finish with fresh cracked pepper and kosher salt.
Balsamic Reduction Use recipe above or simply add:
2 teaspoons sugar to 2 cups balsamic vinegar and simmer until thickened.
STRAWBERRY SALAD Ingredients: Spinach Strawberries, sliced Red onion, shaved Spicy pecans Smoked Gouda cheese, shredded Bacon bits Directions: Mix and cover with dressing.
Strawberry Salad Dressing Ingredients: 1/4 cup sugar 1/4 teaspoon Worcestershire sauce 1/4 teaspoon paprika 1/4 cup olive oil 1/4 cup balsamic vinegar 1 tablespoon black sesame seeds Directions: Whisk and pour over salad.
FRIED GREEN TOMATOES WITH CRAB REMOULADE Ingredients: Green tomatoes 2 eggs, lightly beaten Catfish cornmeal breading Lump crab meat Remoulade sauce (see below) Directions: Dip tomato slices in flour, then egg mixture, then in the catfish cornmeal breading mixture. Fry until golden.
Mix crab meat with remoulade, to taste. Lay tomatoes on serving plate and top with a nice mound of the crab meat mixture.
Remoulade Sauce Ingredients: 2 tablespoons horseradish 1/2 cup onions, chopped 1 cup celery, chopped 1 cup oil 1/4 cup vinegar 2 teaspoons salt 1/2 cup Creole mustard 2 teaspoons paprika 3/4 teaspoon cayenne 2 tablespoons parsley 2 cloves garlic, chopped 1/2 cup green onions, chopped Directions: Place all but green onions in blender. Blend for six seconds, turn off, stir and blend another six seconds.
Add green onions and blend an additional two seconds.
River Valley Ozark, Pages 62 on 07/29/2010