Tag Archives: special event

Holiday Historic House Tour

Our house is a sight to see, but the best time of year to vis­it is dur­ing the hol­i­days when we’ve decked the halls. The same is true for many of St. Louis’ oth­er fine his­toric homes, and here’s your chance to see six spec­tac­u­lar old build­ings when they are at their fes­tive best.

For one night only on Novem­ber 29th, 2012 from 3–8 PM, you will have a chance to see Camp­bell House Muse­um, The Eugene Field House, The Chatil­lon-DeMe­nil House, The Old Cour­t­house, and the Mis­souri Botan­i­cal Garden’s Tow­er Grove House and their hard­ly-ever-open-to-the-pub­lic Muse­um Build­ing, each decked out in their sea­son­al fin­ery. We usu­al­ly do this every oth­er year, but we had so much fun last year we’ve decid­ed to try it on an annu­al basis. This real­ly is one of Camp­bell House­’s favorite events.

The tree and crèche in the Parlor.

Each stop along the tour will fea­ture hol­i­day treats, warm drinks and reg­u­lar per­for­mances of scenes from “A Christ­mas Car­ol” by actors from ETC Senior The­atre Com­pa­ny. Many of the loca­tions have gift shops, so you can get a head start on hol­i­day shop­ping. To round out the evening, a buf­fet din­ner will be offered at the Mis­souri Botan­i­cal Garden’s Sas­safras Café, which will fea­ture a selec­tion of com­fort foods, includ­ing Home­style Meat­loaf with Wild Mis­souri Mush­room Gravy, Chick­en Paprikash with Rus­tic Dumplings, Baked Ziti with Spinach, Basil & Fresh Local Moz­zarel­la, side dish­es, and an assort­ment of mini desserts and cookies.

Par­tic­i­pants can tour the loca­tions on char­tered bus­es that will shut­tle them to the next stop, or they may opt to take a self-guid­ed tour. To pur­chase tour tick­ets, call us at 314/421‑0325, or click here to buy tick­ets online.

Man­tle in the Parlor.

Guid­ed Bus Trans­porta­tion tick­ets: $30.00 in advance, $40.00 the day of the event. Price includes admis­sion to all six loca­tions, bus trans­porta­tion and free parking.

Self-Guid­ed tick­ets: $20.00 in advance, $30.00 the day of the event. Price includes admis­sion to all six loca­tions and lim­it­ed free parking.

If you would like to make reser­va­tions for din­ner at Sas­safras Café at the Mis­souri Botan­i­cal Gar­den, please call the café direct­ly at 314/577‑0200. The buf­fet is $14.95 per per­son, and beer, wine and cock­tails will be avail­able for purchase.

So how does the tour work? 

  • Buy your tick­et online or pur­chase over the phone by call­ing us at 314/421‑0325.
  • On the day of the event, start at whichev­er venue you would like. All sites have the reser­va­tion list. If you opt­ed for the bus tick­et, we rec­om­mend you start at Camp­bell House, Eugene Field House or the Mis­souri Botan­i­cal Gar­den because those sites have the largest park­ing lots.
  • The din­ing table.

    Check in at your first stop, and you’ll be giv­en a lan­yard that serves as admis­sion to each site and, for bus rid­ers, it serves as your bus pass. For guests doing the self-guid­ed tour, you will be giv­en a map to each loca­tion at check-in.

  • The event is from 3–8 PM, but there isn’t a rig­or­ous sched­ule. The bus­es are run­ning in a loop, con­stant­ly shut­tling guests from one stop to the next. You should only have to wait a few min­utes (if at all) to catch a bus to get to the next stop along the way. You can spend as much or as lit­tle time at each venue as you would like.
  • If the weath­er’s lousy on Novem­ber 29th, we will post­pone the tour to the fol­low­ing Wednes­day, Decem­ber 5, 2012.
  • More ques­tions? Don’t hes­i­tate to call us at 314/421‑0325, or email Shel­ley at shelley@campbellhousemuseum.org.

The Hol­i­day His­toric House Tour is a fan­tas­tic way to kick off the hol­i­day sea­son — we hope you can join us!

Valentine’s Day at Campbell House with the London Tea Room

It’s time to start plan­ning a spe­cial Valen­tine’s Day fete with your sweet­iekins! For­get the same ol’ crowd­ed bars and restau­rants, and let Camp­bell House take care of your night. At 6:00 PM on Tues­day, Feb­ru­ary 14, 2012, bring your spe­cial some­one over to the house for a high tea host­ed by our pals from the Lon­don Tea Room.

This is what’s cookin:

  • Upon arrival, toast this day of romance and love with a glass of Vir­ginia Camp­bel­l’s Roman (read: Cham­pagne) Punch.* While wait­ing for the culi­nary bac­cha­na­lia, you can explore our house, one of the coun­try’s finest exam­ples of high Vic­to­ri­an inte­ri­or decor.
  • After you get com­fort­able seat­ed at a table in the Par­lor, Morn­ing Room, Din­ing Room or Kitchen, you will enjoy the fol­low­ing delicacies: 
    • An assort­ment of fin­ger sand­wich­es, includ­ing smoked salmon on wheat; ham on rye with grain mus­tard mayo; and cucum­ber on cream cheese with dill and chives.
    • Tra­di­tion­al Eng­lish black cur­rant scone, served with Devon­shire cream and jam.
    • Selec­tion of beau­ti­ful petit fours.
    • A per­son­al pot of tea, reg­u­lar or decaf.
  • We’re going to dig through our archive to find some excep­tion­al lovey-dovey-themed Camp­bell pieces (yep, we have a lot of these…Robert and Vir­ginia were crazy about each oth­er) to dis­play for this evening only.
  • When you leave, you’ll receive a good­ie bag with tea dis­count cards, pass­es for free admis­sion to Camp­bell House, infor­ma­tion on Vic­to­ri­an Valen­tine’s Day tra­di­tions, and a copy of one of Robert and Vir­gini­a’s love let­ters, along with some oth­er choice loot.

Tick­ets are $45.00 each, and Lon­don Tea Room will be donat­ing $12.50 of each tick­et to Camp­bell House. Ready to make your reser­va­tion? Give us a ring at 314/421‑0325 with your Visa, Mas­ter­card or Dis­cov­er to hold your seats. We only have 36 seats avail­able, so call us ear­ly — we think this is going to be a big hit.

*Roman Punch is a tra­di­tion­al palate-cleans­ing drink that was often served between savory cours­es. If you want to make a batch at home, here’s a mod­ern­ized ver­sion of Vir­gini­a’s recipe:

Vir­ginia Camp­bel­l’s Roman Punch
1 12-oz can frozen lemonade
1 12-oz can of water
4 T frozen orange concentrate
Zest of one orange
2/3 bot­tle of champagne
In a blender, blitz lemon­ade, water, orange con­cen­trate, and zest. Pour mix­ture into a con­tain­er suit­able for freez­ing and add cham­pagne. Mix well and freeze. When ready to serve, thaw to make a slush and serve. Enjoy!