Things to Do in Arkansas

When Ken Goodman survived a car wreck at age 4, his parents feared that his nearly severed tongue would never speak again. After a complicated surgery and months of healing, they found he could not only speak but sing. Years later, he nabbed lead roles in musical-theater classics such as Bye Bye Birdie and The Music Man. His lengthy list of performances also includes operas, pageants, and a concert for the Austrian ambassador to the United States. These days, Ken flaunts his melodious vocals at the Vienna Theatre, the 75-seat performance space he owns with his wife, Stephanie. Here, he adds his tuneful spin to renditions of Broadway standards and folk duets with humming radiators. Nestled within the century-old Simon Mendel building, the theater is one of the few structures to survive the fire of 1928 and the man versus building tickle war of 1987.

After graduating from beauty school and obtaining her cosmetology license, Cristi Dearasaugh decided to open a place to call her own––Hair Mechanics. Her services include men's, women's, and kids' cuts, as well as perms, coloring, and up-dos. Natural and acrylic nails get primped with artfully applied polishes and unwanted facial hairs are removed with wax rather than a powerful vacuum-cleaner hose.

Kitchen Co.'s eclectic two-hour cooking classes instill students with the unparalleled power of pabulum preparation. Seize control over a smattering of ocean eats with Chef Karol Zoeller's July 21 seafood class ($39.95), teaching eager epicures to prepare gulf shrimp and crab, stuffed avocado, gazpacho, and breadsticks, or join her on July 28 for the Cajun-inspired eats of skillet jambalaya ($39.95), with watermelon-tomato salad and bread pudding rounding out the culinary curriculum. Elsewhere, Chef Jason Knapp schools snackers in authentic south-of-the-border treats with Taco Heaven ($39.95) on July 22, allowing palate-driven pupils the chance to break free of expensive Gordita Supreme and Choco Taco addictions. Past and potentially future cooking classes have included homemade pizza, grilling, French cuisine, and sushi.

From its four auto oases, Splash Carwash indulges Little Rock conveyances with services from express oil changes and comprehensive detailing to in-and-out car washes. Under the supervision of founder Paul Stagg, the family-owned-and-operated business employs eco-friendly products to protect our nation's dwindling herds of dune buggies. Splash proudly plays its part for community development with ongoing fundraising efforts, a Teacher of the Month rewards program, and military discounts.

The Ellis family traces its history of working with plants to the late 1800s, when they operated a pottery-manufacturing company in Texas. Current-generation family members build from their familial expertise at all five of their store locations, spread between Louisiana and Texas. Twice a year, the Ellises travel overseas to identify upcoming horticulture trends decided by UN meetings in The Hague. This has expanded their decorative focus to include all aspects of home décor to complement greenhouses filled with tropical blooms and locally grown shrubbery. Clocks, lamps, and vases score homeowners extra credit in interior-design classes, and fountains and outdoor furniture make gardens hospitable for warm weather. The Ellises encourage creativity with hands-on classes in subjects such as making centerpieces, weaving wreaths, and tying ribbon into perfect bows.

It’s a sleepy small town now, but back in the 1880s Eureka Springs, Arkansas, was abuzz with activity. Travelers came from all over the country to indulge in the area's therapeutic waters. It was during this time that The Grand Central Hotel & Spa sprouted up in the center of town as a stagecoach terminal to handle the influx of passengers. The hotel's red-brick façade and old-fashioned green awnings stand out to this day along the town’s main thoroughfare.

Inside, the meticulously restored guest suites look like they’ve been plucked from the pages of a Victorian novel—they feature period wallpaper, button-back sofas, and hand-cranked televisions. In a similar vein, The Grand Taverne restaurant was designed to resemble an 18th-century Parisian watering hole. Head chef Dave Gilderson draws on his international training to craft entrees such as grilled Australian lobster tail and roasted rack of lamb. Sauces and sides are all made from scratch with fresh spices from the onsite herb garden. The Spa at Grand Central also incorporates natural ingredients into treatments ranging from warm basalt stone massages to invigorating sugar scrubs.