Don Quixote"s Fine Dining103 Main Street
Calico Rock AR, 72519
(870) 297-8899
Joplin Independant
August 21, 2009Catch and eat your fish in historic Calico RockBaxter Bulletin
Legends abound. One says that when an early explorer of Arkansas" White River Valley came upon a beautiful limestone bluff, he named it "the Calico Rocks" because it reminded him of the fabric at the time used to make women"s dresses.
As early as the first half of the 1800s the town of Calico Rock was an important port on the Upper White River. Its historic downtown is a popular tourist attraction and its river offers canoeing, rafting, tubing and trout in abundance.
Bring your fishing catch to Don Quixote"s at 103 Main St. For $9.00 Chef Tom, will prepare it to your liking. For those without a reel Don Quixote"s dinner menu served Friday and Saturday evenings includes Calico trout, boneless Idaho trout and seared halibut, not to mention ribs, two veal dishes and pasta for the non-fish eater.
The restaurant captures some of the unfettered whimsy associated with the Spanish knight whose name it bears; one of its owners Gloria Gushoe as well as its eclectic decorations welcome you. She is ready to answer any questions about the restaurant or the area.
Regular hours are Tuesday through Thursday and Sunday from 11:00 a.m. to 3:00 p.m.; Friday and Saturday from 11 a.m. to 9 p.m.; closed Monday.
Owners Gloria and Tom Tomlinson, Gene Lockie and Bob Pest convene outside of their restaurant, Don Quixote"s in Calico Rock, AR.
Not far from Calico is the South Shore-Bull Shoals area. Bull Shoals Lake was created in the early 1950s when a dam was built to help control the White River basin flooding and to generate electricity. In 2006 a $5 million visitor"s center was established overlooking the dam, lake and river in Bull Shoals-White River State Park, a place that attracts families, including campers and fishermen.
Calico Rock is about 120 miles from Fayetteville or just south of the Missouri State line and Bull Shoals Lake. Overnight accommodations may be found here
May 22, 2009A Calico GetawayWhite River Current
CALICO ROCK- En route, traffic slows, sometimes stops, to accommodate the huge flatbed trucks bearing the hardware that inhales the Fayetteville Shale. The inconvenience is minor. What"s a couple of minutes when your destination is timeless?
The delay invites a late lunch at a Mountain View burger emporium. Included in the memorabilia on its walls is a photograph of a 1911 political speaking on the Stone County courthouse grounds. Why such a gathering in an odd-numbered year is unknown. A wet/dry referendum? Or just an early start? No Matter. The horseless carriage is nowhere to be seen in the old image, just a couple dozen horses and some wagons, some buckboards. Times change.***
Forget Capistrano- The swallows have returned to Calico Rock, as they do every spring and in uncounted, uncountable multitudes. Cid Price, guiding som city folks in search of rainbows, points to a storied swallow nesting place, the underside of the bridge that spans his river. Like his father, Cid makes his living with his hands, father mined coal southeast of here. Son mines trout, and is certain his is the easier life. Who wouldn"t choose handling Powerbait over bituminous?***
The Native Americans for whom these acres and these streams are home- what would they make of it today? They would recognize the flora nad fauna the course of the river and the play of the sun of the oaks at dusk. If they looked to the east, to that hill amid what is now pastueurland, they would be struck dumb by the silver needle and flashing lights- a cellular telephone tower. Such dissonance, the product of a people who demand progress that pings, has become the standard by which contemporary camping is judged.
We could, and periodically did, turn from our view of the White and step back inside a cabin to adjust the central air-conditioning, pluck steaks from the refridgerator to be thawed in the microwave and then tune the flat-screen television from ESPN to CNN before grabbing a hot shower. Another of us would check to see that the hot tub, on the bottom deck, was suitiably positioned for the optimum river view.
Later, we would stick a DVD into the player and try to watch William Powell"s Nick work his way through a shaker of martinis and a murder case, the former to the feigned irritation of Myrna Loy"s Nora and the latter to her satisfaction. Alas, the disc malfunctioned. It was the only thing that went wrong the entire weekend. But with mountians like these, who"d take Manhattan?***
We found it nonetheless. Those steaks? Why cook when you can take a gourmet meal in downtown Calico Rock? Don Quixote"s, opened by a pair of expatriate New Yorkers 15 years ago, operates from a 1920 timber and stone structure that was a gorcery for 40 years. It"s a dry county, but for some reason Gloria Gushue, co-owner and, tonight, our server, is not shocked when a bottle of red is plucked from a purse. Wine glasses magically appear. Trout, oddly, is not on the menu, but no matter, since our mission, ostensibly, is to murder our own, we choose instead from among tonights specials: quail, veal, rib eye, and shrimp and scallops that died so that they might rest on the platter of fresh fettucini smothered in cream sauce. There"s nothing like roughing it.***
Not terribly far from here, but a near-lifetime ago, on a different but no less picturesque river, John F Kennedy dedicated a dam, an abridgment of nature deemed necessary by man for the benefit of man, a component of nature. It was a day like this one, lit by an unencumbered sun and promise of a glittering future. On the dais with a president were a Governor named Faubus, and five chairmen- Fulbright and McClellan, and Mills, and Gathings and Harris. A few weeks later Mr Kennedy went to Dallas. The others are gone as well.
The waters remain, the Red and, 200 yards below this outcrop, the White. Still here, too, are the forests, some of them, and the mountains- wonders protected against man by man, thought sometimes under protest. There are a reminder that politics can be honorable, and it ends noble.
Magnificent bluffs that soar above the current and wide sheaths of lichen-splattered stone. Do they welcome our inspection or merely abide it?
No matter. The rock speaks without reproff, and instructs, gently: We were here before your ancestors were born; we will be here when your grandchildren"s children have grown old.
Steve Barnes is a veteran Arkansas journalist and moderator of AETN"s Arkansas this Week
2009 Editorial Associates Inc.
August 27, 2009The Arkansas Democrat
Three Rivers EditionMay 4, 2008Front and Center Gloria Gushue
Pennsylvania transplant bringing flavor, hope to Calico Rock
By Shea Stewart
Calico Rock isn’t Gloria Gushue’s original home, but she’s battling to save it.
As an Army brat, the 61-year-old Gushue was born in San Antonio and raised at various points across the U.S. It wasn’t until 1996 that Gushue moved to Calico Rock so her antique-dealing husband, Robert, could be more centrally located between markets in St. Louis, Dallas and elsewhere.
But in her 12 years in Calico Rock, Gushue has made the speck of a town on the White River halfway between Mountain View and Mountain Home hers. As owner of Don Quixote’s, a restaurant and bakery on Main Street, Gushue is heavily invested in the Izard County town of 991 people and its future.
"I call it home, and this is my home," Gushue said. "This is where they will plant me."
Before moving to Arkansas, Robert and Gloria Gushue lived in Pennsylvania, where Gloria ran a travel agency. But upon moving to Calico Rock, as her husband focused on his antique business, Gloria took over a former tea room and created Don Quixote’s. The finedining restaurant - with her son Tom as chef - serves up dishes such as Reubens, cheeseburgers and cheese steak sandwiches for lunch six days a week and dinners such as seafood pasta and mussels marinara on Friday and Saturday nights. Dinner items change often, with Tom Gushue, a graduate of the former Johnson and Wales University in Charleston, S.C., fine-tuning the dinner menu once a week using fresh ingredients to create eclectic dishes.
"I’m making Yankee dishes go over in Arkansas," Tom said. There’s not a fryer present in the restaurant, and visitors often follow up Tom’s meals with one of Gloria’s delectable desserts such as boats, pastries topped with cream cheese and fresh-fruit, chocolate or other toppings.
"The type of food we are serving in a small town in Arkansas is almost an impossible dream," Gloria said. "We couldn’t find the food we were used to eating. Tom’s background is in Greek and Italian. We blended all the foods that we liked and opened it up with that concept in mind."
But when Don Quixote’s opened, many Calico Rock residents gave it little chance of succeeding.
"They were shocked," Gloria said. "I was told by more than one person that we would never make it six months. We’ve been here 12 years."
Most of the business for the restaurant lined with photographs from the Gushue family tree comes from places such as Mountain View, Mountain Home and Conway. A recent dinner theater at the restaurant had 47 attendees, live music is offered on the weekends, and Gloria said the restaurant will host more planned events in the coming months.
But as Don Quixote’s thrived, Calico Rock suffered. A major steelworks company shut down in 2004, and a decision by the railroad to end passenger excursions to Calico Rock meant the loss of about 25,000 annual visitors and their influx of money.
It was the loss of passenger rail service to Calico Rock that made Gloria dig her heels in and try to save Main Street in Calico Rock. Late one night after closing down Don Quixote’s for the day, Gloria walked out into the middle of Main Street and realized the town was going to slowly die unless the community reacted.
"I went to the founding fathers and said, "Look guys. This is not my town, but it is going to die. Are we going to let that happen?’" she said.
The result was the formation of the Calico Rock Organization for Revitalization Efforts, a nonprofit, community-driven organization dedicated to preserving Calico Rock and reinvigorating the town’s economy. What started with four people in August 2006 and jokingly called "Her Friday Meetings" has grown into a group of 20 with tangible results noticeable around town.
Through a General Mills Hamburger Helper $5,000"My Hometown Helper" grant, CORE, along with Calico Rock 20/20, undertook the task of giving Main Street a makeover, including installing new street lights powered by solar energy, painting a mural along Main Street and hanging welcoming banners. Families donated $1,500 for the purchase of historical street lights along with other families donating $125 for the banners.
"What we decided was that we wanted to be the front door to Calico Rock so when people came across the bridge they would get out and visit," Gloria said.
"The whole idea is to get people to come and get out of their vehicles and look around," said CORE member Derrall Brown, who owns White River Suites and Calico Creek Retreats with his wife Patty.
But the group of community supporters didn’t stop with sprucing up Main Street. The 2007 version of Christmas in Calico offered a holiday home and lights tour to 100 visitors, the second year of the Downtown Market farmer’s markethas just kicked off with 19 vendors, and the second annual Bootlegger Daze will be held Friday, June 20, and Saturday, June 21 (the street festival is named after the 1974 movie Bootleggers starring Slim Pickens and Jaclyn Smith, which was filmed in Calico Rock.)
Many of the activities of CORE - such as Christmas in Calico and Bootlegger Daze - have augmented the work of the Calico Rock Chamber of Commerce with the under-construction Calico Rock Heritage Center being one such new endeavor. In October 2007, CORE and the Chamber introduced the Ghost Town Tours: tours of Peppersauce Bottoms, a 23-building ghost town totally surrounded by Calico Rock. More than 300 people visited the only ghost town in the U.S. totally surrounded by a still-living community during the inaugural event where re-enactors dressed in period costumes and delivered presentations on the businesses that used to populate Peppersauce Bottoms, including a cotton gin, saw mill, grocery, car dealership and theater.
"I think the most successful thing - and this is just my opinion - is the ghost town," Gloria said. "That was very successful.
"We’ve been very fortunate. Everyone in town has taken on a responsibility."
With the successes of CORE, challenges are still present, such as returning businesses to Main Street and spreading the revitalization of Main Street to other areas of town. But for an individual who spent 20 years as a dental assistant, Gloria relishes her new life as a successful restaurant owner and point person for the rejuvenation of her adopted Arkansas hometown.
"As an Army brat, [I learned] you are only able to get out of the community what you put into it," she said. "I’ve always been one to be active. Did I expect to get this involved? No, I didn’t. I didn’t really expect to start CORE. But I knew something had to be done. We got together and have a good group of people. It’s not just one person doing it. Everyone is working together.
"It’s everyone’s home. It’s made a difference."
matter of fact
Birthdate: Nov. 6, 1946
Birthplace: Fort Sam Houston in San Antonio
Family members: Husband, Robert, son and daughter
Hobbies: Raises Nigerian dwarf goats
Most people don’t know I’m: Not as mean as people think I am.
My favorite memory is: Just being with my family.
The world would be a better place if: Everyone worked together.
My goals for the future are: Just continue to see Calico Rock grow and thrive, and Don Quixote’s do the same.
CRUISE THE OZARKS
Truly Fine Dining in a historic, quaint little river town on the White River. Wonderful pastries baked on the premises; Lunch - sandwiches, hot plates, soups, burgers; Evenings: upscale, gourmet fare by chef Tom Tomlinson. Mom and partner, Gloria Gushue, proudly states "You won"t find fried foods in our restaurant." Fresh ingredients, choice cuts, warm, relaxed atmosphere equals a great dining experience.
The Arkansas Democrat
Three Rivers EditionDecember 15, 2002Don Quixote’s Gourmet Restaurant: Uptown dining in downtown Calico Rock
By Lorielle Blackwell
When diners hear Don Quixote’s Gourmet Restaurant, Bakery & Antiques mentioned, they probably think of the exquisite fine dining available, but this Calico Rock establishment has a little bit of everything.
In addition to upscale gourmet dining that attracts visitors from around the state, Don Quixote’s features a new designer clothing outlet for women. The fashion designs are available for $16.99 in every size, from small to plus sizes.
Patrons may also wish to browse through the establishment’s wide selection of exquisite antiques, most notably antique glass and furnishings. Don Quixote’s both sells and buys antiques and prides itself on carrying unique items.
Gloriaann Gushue is owner and operates the business with the help of her husband, Bob, her son, Tom Tomlinson, who are both trained chefs, and Jeremy Cottrell, who is the preparations chef.
"There’s nothing fried. It’s either sauteed, baked or grilled," Gushue said. "We make everything from scratch - our corned beef, bread and pastries, as well as everything else that is served here."
Don Quixote’s also has a party room for private gatherings of up to 40 persons.
As for the delectable delights to be found, the gourmet cuisine of any menu item is sure to please.
The fettuccini alfredo, an Al Dente fettuccini sauteed in fresh scallions, mushrooms, garlic and served in a light cream sauce, is a popular menu item. Others may wish to sample the New York strip steak, a 16-ounce thick and juicy steak grilled to personal perfection.
Other grilled selections include the Butch Block aged ribeye steak; seasoned pork chops; baby back ribs; and marinated chicken breast.
One of the most popular items found at Don Quixote’s is the fresh Calico trout, a farmraised trout singered in corn meal and sauteed in tendered bacon, or the trout almondine, which is a flaky perfection of trout sauteed in extra virgin oil, spices, scallions, almonds and white wine.
Catering and a la carte are available by calling (870) 297-8899.
RESTAURANTS USAVOL.20 NO.6 AUGUST 2000
COAST TO COAST
Five years ago, Gloriaann and Bob Gushue brought continental cuisine to the small town of Calico Rock, Arkansas. At Don Quixote"s Gourmet Restaurant & Bakery, the Gushues serve made-from-scratch dishes such as Reuben sandwiches and "Trout Amandine," daily chaulkboard specials including "Baked Ziti" and "Duck in Rasberry-Grand Marnier Sauce," and European pastries as well as traditional items such as "Hummingbird Cake," "Mississippi Mud Pie,"and carrot cake. To give the restaurant-housed in an 1860 historic building- it"s own unique look, Gloriaann Gushue decorated with lights intertwined with grape vines.
During the winter, the Gushues run the Gourmet Dining Club, which meets twice a month for a six- to seven-course dinner at the restaurant. "We try different things to entice people to come in," says Gloraann Gushue.
March 2000
Don Quixote"s Calico Kitchen puts a different perspective on Ozark Cuisine with its continental menu, homemade breads and desserts, and daily lunch and dinner specials. Originally fron New York, the owner, Bob Gushue, jokinly tells how he considered it foolishness to open a restaurant in a town where he could lie across Main Street without being run over. The restaurants namesake, Don Quixote, champian of romantic ideals, came to mind.Arkansas- Off the Beaten PathA Guide to Unique Places 3rd Edition
June 1, 2000
Downtown Calico Rock has a number of interesting places worth checking out. What used to be the Calico Country Bake Shop is now Don Quixote"s Restaurant, at 103 Main Street, owned by Gloria and Bob Gushue. The bakeshop in the front, where Gloria does all the baking, is filled with rye, whole wheat,and other innteresting breads and pastries. A favorite is Hummingbird Cake. Bob is also an antiques dealer specializing in Tiffany glass (he is a registered Tiffany dealer). There are Tiffany pieces for sale in the restaurant along with other antiques. His son Tom is the Chef -and a real Chef at that. Tom is a graduate of Johnson & Wales Culinary School in South Carolina. Continental cuisine is his specialty- Northern Italian and French dishes dominate the menu, but he also makes a great Polish stew called capusta with sauerkraut and beans. The restaurant serves nothing but choice meats. Often, folks from Mountain View or other nearby towns will call ahead to order a meal, and Tom will begin work so lunch is ready when they arrive. That says something about the food, doesn"t it? Call (870) 297-8899 for reservations.