Each winter, Conner Prairie offers our Hearthside Suppers, a months-long series that celebrates historic foodways, traditional hearth cooking, and the fellowship of the communal table. Presented in candlelight by costumed interpreters, in the beautiful 1823 William Conner House, this program offers guests a unique and interactive one-of-a-kind experience.
Our Hearthside Suppers invite guests to take part in an entertaining evening with our costumed interpreters. Hosted in the historic 1823 William Conner House, you’ll arrive just in time for a light appetizer, then lend a hand with the final preparations of the meal.
You might churn butter, grind coffee, prepare the vegetables, or more. Through work, conversation, and play, you’ll learn about 19th-century food and cooking techniques. Then, after receiving instruction in proper etiquette, settle in and enjoy a delicious supper by candlelight, followed by 19th-century parlor games and dessert.
$70/adult ($65/adult member)
$65/youth 10 and older ($60/youth member)
Dates: Wednesday-Sunday Evenings 6-9 p.m., January 9-March 15, 2020
- Hot Spiced Cider
- Popped Corn
- Ossabaw Sausage
- Dried Stone Fruits
- Pea and Cider Soup with Rye Crackers
- Roasted Beef with Horseradish Sauce
- Chicken Pies the India Way
- Mashed Potatoes
- Roasted Beets and Brussels Sprouts
- Brandied Peaches
- Pickled Carrots
- Yeasted Buns
- Fresh Butter and Jams
- Maple Pot de Crème with Ginger Biscuits
- Coffee and Tea
- Red and white wine, dark and light beer, and hard cider will be available for additional cost
Hearthside Allergy and Food Sensitivity Guideline
Because food is prepared in a shared kitchen, we are unable to guarantee against trace amounts across all recipes. If you have an allergy to any of these foods/spices, it is not recommended that you consume food made for this program. Food is served family-style.
These dishes contain dairy products:
Hard Cheese, Popped Corn, Horseradish Sauce, Mashed Potatoes, Butter, Maple Pot de Crème, and Ginger Biscuits
These dishes contain wheat flour/yeast:
Rye Crackers, Chicken Pies the India Way, Yeasted Buns, and Ginger Biscuits
Spices, seasonings, and herbs used:
allspice, black pepper, cardamom, cayenne, cilantro, cinnamon, cloves, coriander, cumin, dill, fennel, fenugreek, garlic, ginger, lemon peel, mace, mustard seed, nutmeg, salt, turmeric, and white pepper
Newly Added Dates:
Sold Out Dates:
January 9, 10, 11, 12, 16, 17, 18, 19, 22, 23, 24, 25, 26, 29, 30, 31
February 1, 2, 5, 6, 7, 8, 9, 13, 14, 15, 16, 19, 20, 21, 22, 23, 27, 28, 29
March 1, 4, 5, 6, 7, 8, 12, 13, 14, 15
To be placed on a waiting list for sold out dates, please call Guest Services at 317-776-6000.