It was a pleasure to welcome Jo Roebuck-Pearson, Bill Walsh and their guests into the “Museum dining car” on July 24th for an special evening – an evening of champagne, fine wines, and an authentic five-course meal featuring actual railroad dining service cuisine as researched and skillfully presented by hostess and Museum board member Marcia Mitchell.
The courses you ask?
Cream of Peanut Soup, Crab Imperial, Pennsylvania Salad, Escallops of Veal Piquante, and a delicious slice of Cantaloupe Pie… and five fine wines from our partners at Prairie Berry Winery.
Thank you! We count ourselves fortunate to count Bill and Jo as friends and supporters of the Museum.
The courses you ask?
Cream of Peanut Soup, Crab Imperial, Pennsylvania Salad, Escallops of Veal Piquante, and a delicious slice of Cantaloupe Pie… and five fine wines from our partners at Prairie Berry Winery.
Thank you! We count ourselves fortunate to count Bill and Jo as friends and supporters of the Museum.
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