The Inn on Charlotte in Saint Augustine Florida

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Saint Augustine, Florida.
"The Inn on Charlotte"
One of a Grand Collection of Very Famous Bed and Breakfast Inns ...
Romantic Details for a Very Special Time of Your Life
A Perfect Place for Your Wedding Day and Your Honeymoon Stay.

Mr. Rodney Holeman of The Inn on Charlotte
Saint Augustine, Florida

Historic Bed & Breakfast Welcomes Its New Owner Rodney Holeman

“An Inn from Two Centuries”

Press Release Submitted by Leigh Cort Publicity




St. Augustine, FL (March 2011)    The Inn on Charlotte in St. Augustine has a new owner, Rodney Holeman. Realizing his dream of purchasing an historic bed & breakfast, he’s excited about the ‘new baby’. “I’m so fortunate to have found this property,” states Rodney. “The location is incredible and the people who stay here are fantastic.  I truly enjoy sharing the Inn on Charlotte with our guests from around the world”.
An inn from two centuries, the Inn on Charlotte’s eight rooms pay tribute to legendary people/celebrities who founded or lived in America’s Oldest City since the early 1800’s.  They include James Audubon and ‘Diamond’ Lil, Marjorie Kinnan Rawlings and Henry Flagler; there is a room for everyone, all elegantly decorated and appointed.

A Georgia native with roots in Palatka, Florida, Holeman set out on his search for a perfect historic inn many years ago. He worked toward owning his own bed & breakfast for many years. “I enjoy making my guests comfortable,” confirms Rodney, “Their comfort is what I strive for.  Being a block from the bayfront, legendary fort and a plethora of great restaurants, it’s a pleasure to sit on the front porch with everyone to enjoy the city scene and not feel the bustling ‘business’ of the city.
Acknowledging his grandmother Lucy Hunter for giving him his first hands-on culinary adventure (oatmeal), Rodney enjoys trying new recipes and offering his guests the opportunity to taste results from his ‘test kitchen’.  And what a coincidence that his mother’s name was Charlotte!
Holeman is proud of being a part of the beauty, history and excitement in St. Augustine. “I enjoy promoting our wonderful city, writing stories that appear on my website about things to do, the dining scene and the historical side of America’s Oldest City. My guests enjoy previewing many of the attractions, shops and people that make their visit memorable”. 

A member of the exclusive , the Inn on Charlotte is enjoying welcoming guests into its privileged location in the heart of St. Augustine’s historic district. A block from the famous Castillo de San Marcos and the shimmering Matanzas Bayfront, the sunrise on the wide front porch is a perfect match for this romantic, beautifully appointed historic lady. After only five months as new owner, Rodney Holeman is settling into the leisurely pace of the city and relaxed ambience in his beautiful new bed & breakfast.


The Inn On Charlotte Frittata and many of its Variations!


For 1 to 2 rooms / 2 to 4 guests – 8’’ frittata skillet


3 eggs

¼ cup half and half

¼ tsp salt

¼ tsp pepper

1 TBS chives

½ cup grated Swiss cheese

½ cup grated parmesan cheese

½ cup potato, cut into thin slices


For 5 rooms / 10 quests – 8” and 10” frittata skillets


9 eggs

¾ cup half and half

1 tsp salt

1 tsp pepper

3 TBS chives

1 ½ cup grated Swiss cheese

1 ½ cup grated parmesan cheese

1 ½ cup potato, cut into thin slices


For 8 rooms / 16 quests – 8”, 10”, 12” frittata skillets


18 eggs

1 ½ cup half and half

2 tsp salt

2 tsp pepper

6 TBS chives

3 cups grated Swiss cheese

3 cups grated parmesan cheese

6 tsp olive oil

3 cups potato, cut into thin slices


If using more than one skillet, divide evenly between them.

In a skillet, boil the potatoes until tender.  Spray the non-stick frittata skillet(s) with cooking spray (PAM) and spread the boiled potato slices over the bottom of the skillet(s).  Sprinkle ½ of the cheese onto the potatoes.  Wisk together eggs, cream, seasonings.

Add egg mixture to skillet(s), sprinkle remaining cheeses over top.  Bake in 375 over for about 20 minutes or until top is nicely browned and the frittata has puffed up.  Cut into wedges and serve. 


Pepper Frittata:


Add to the egg mixture: 1 small sweet green pepper, dices and 1 small sweet red pepper diced and lightly sauted in butter.  Adjust to meet the additional skillets as needed.  Example for three skillets you would need a larger peppers.


Onion Frittata:


Slowly saute a large chopped Spanish onion and add to eggs before cooking.


Frittata Napolitana:


Peel, deseed and chop (or get a can of chopped tomatoes), and sauté lightly in olive oil.  Add eggs along with a small can of sliced ripe olives.


Frittata Florentine:


Saute a cup of fresh slices mushrooms.  Add a cup of fresh or frozen cooked spinach.  Add to egg mixture.


Spanish Frittata:


Add a can of chopped green chilies, and substitute Monterey jack for the swiss cheese.  Serve with Salsa and sour cream.


Rodney Holeman, proprietor

52 Charlotte Street, St. Augustine, Florida 32084



For interviews, photos and media visits, please contact Leigh Cort Publicity.


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