Fall in love with food this Valentine's Day at Cincinnati Museum Center

FOR IMMEDIATE RELEASE: January 7, 2025
MEDIA CONTACT: Cody Hefner (513) 608-5777, chefner@cincymuseum.org

Fall in love with food at Cincinnati Museum Center's Valentine's Dinner

Julia Child inspires a French cuisine three-course meal Feb. 14; tickets available now

CINCINNATI – Love is in the air at Cincinnati Museum Center (CMC). Join them on Valentine’s Day for a French cuisine three-course meal inside Union Terminal’s grand Rotunda. The meal is inspired by culinary icon Julia Child’s love affair with cooking featured in the museum’s new exhibition Julia Child: A Recipe for Life.Tickets for the February 14 Valentine’s Dinner are available now. 

The culinary cupids at SSA Group, CMC’s exclusive food service partners, have created a meal worthy of Julia Child’s own cookbook. Diners will begin with a French country salad before moving on to a chicken and mushroom fricassée or a smoked ratatouille main course. And no meal is complete without dessert: pots de crème for two.

Before your meal, rediscover the trailblazing chef who inspired the meal in Julia Child: A Recipe for Life. You can step onto the set of an interactive television studio to stage your own episode of “The French Chef” and page through a larger-than-life animated copy of Julia’s Mastering the Art of French Cooking. In the spirit of love, you can recreate one of Julia’s and her beloved Paul’s Valentine’s cards with a bathtub photo op.

A table for two is $160 and a table for four is $320. Valentine’s Dinner tickets are available at cincymuseum.org and include exhibition access and three-course meal. A cash bar will be available.

Complete menu:

First Course

• French Country Salad | Arugula, asparagus, walnuts, beets, goat cheese and lemon Dijon vinaigrette (V, GF)

Second Course 

• Chicken and Mushroom Fricassée | Herb-marinated chicken breast with roasted mushroom gravy
• Smoked Ratatouille (Vegetarian option) | Roasted tomato, eggplant, zucchini and yellow squash with red sauce (V, VG, GF)
• Herbes de Provence Roasted Potatoes
• Roasted Garlic Asparagus

Third Course

• Pots de Crème for Two | Served in a “bathtub”