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Campbell Cuisine » Cook (and eat) Like a Campbell at Dierbergs

A place setting of Virginia’s china, crystal and napkin.

It’s no secret the Campbells liked their food.

We have Virginia’s cookbook from the 1840s, Campbell letters are littered with references to food (and drink), and we have records of  payments to St. Louis’ finest restaurants. On top of the documents, this house has an impressive collection of original cooking equipment and china.

This holiday season, if you want to get a taste of history and the Campbell lifestyle, you have the chance to take a class at Dierbergs School of Cooking featuring a menu inspired by Virginia’s recipes. Here’s the official description with links to register immediately following:

Christmas Dinner at Campbell House
Listed on the National Register of Historic Places and a designated City of St. Louis Landmark, the Campbell House Museum is “Downton Abbey” St. Louis style! Our favorite food historian recreates a sumptuous menu based on the 19th century recipes from the Campbell House Museum’s culinary collections. It’s perfect for a holiday celebration! All classes will be taught by Suzanne Corbett, Certified Culinary Professional.

Roman Punch (Slushy Champagne Punch) • Cream of Onion Soup • Beef Tenderloin Medallions with Mushroom Sauce Chausseur • Queen of Sheba Cake (French Chocolate Almond Cake) with Cream Chantilly  

Christmas Dinner at Campbell House will be offered on two dates, each at a different Dierbergs location:

Southroads (SR): November 14th, Wednesday, 6:30 to 8:30 PM. Register here.
Clarkson (CL): December 17th, Monday, 6:30 to 8:30 PM. Register here.

Campbell House staff will stop by all the classes to say hello, and maybe even join the class with you! We hope to see you there.

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