It’s a Haunting Good Time!

•  October "Picnic in the Cemetery".   At 4:00 check into the John T. Mason room complete with a queen-size bed and an in-room jetted tub. Following complimentary Afternoon Tea served from 4:30 until 6:00 in the Victorian Parlour, take a twilight stroll through the haunted gardens of Cheeseman Park; just a few blocks from the Castle. The price of the package includes the small booklet of the "un-official" story of the unfortunate events that led to the hauntings of both the gardens and Riverside Cemetery. The next morning enjoy a sumptuous gourmet breakfast served in the original 120-year-old formal dining room and after your 11:00 check out, take your personal picnic lunch for two, "graveside" at Denver's oldest and most haunted Riverside Cemetery. The price is $325.70, tax and gratuity is included. Add $21.95 and receive an autographed copy of local Denver author and historian, Phil Goodstein's book "Ghosts of Capitol Hill". Please give us 48 hours to shop for and prepare your gourmet picnic. We will discuss the menu for your picnic at the time you book the package.

 

• The same package is available in the Col. Platt Room.  Wonderful, cozy room with standard double bed (4" smaller than a queen-size bed), and a private hot tub on the private balcony. Price of this package is $295.93.  Includes tax & gratuity.

   

For the corporate traveler coming to Denver this autumn, remember that the Castle offers Free wireless internet (WIFI) and offers “Muffins to Go”.  If your flight out of town is before dawn, and have to leave the Castle before breakfast, we’ll prepare home baked “muffins to go” in a special take out container.  We don’t want you to leave on an empty tummy!  Let the innkeeper know you have to leave early and we’ll take care of the rest. 

For those of you who cannot join us here in Denver during the best time of the year, please enjoy this recipe.  It’s a Castle Classic.

Pumpkin Tea Bread from the Castle Marne Bed & Breakfast

3 1/2 c. flour

1 t. soda

1 1/2 t. salt

1 t. cinnamon

1 t. nutmeg

3 c. sugar

4 eggs

3/4 c. water

1 15-oz. can pumpkin

1 c. oil

Preheat oven to 350 degrees.  Spray four 3x6-inch loaf pans.  In a medium bowl, sift together flour, soda, salt, cinnamon, nutmeg, and sugar.  Add eggs, water, pumpkin, and oil and mix well.  Bake for about 1 hour.  Let cool slightly and remove from pans.  Cool completely.  Freezes nicely.

Serve with softened butter.

 

This recipe has been developed over the years at the Historic Castle Marne, using the best of many offerings from friends and other inns.  
We are certain you will enjoy them as much as our guests do.