The kitchen at 820 St. Louis St. came with all the bells and whistles of the 19th -century. According to the building contract, Mr. Hermann specified a hearth, a baking oven, and stewholes (potager). These implements provided four main ways of cooking: hearth fire, down hearth cooking, baking in a beehive oven, and “stove” cooking at the stewhole. With these cooking devices and their trained culinary skills, enslaved women created delicious Creole dishes using local game, seafood, and produce that they purchased from the market.

Most Thursdays, October through May, we invite our visitors to experience early 1830s urban cooking in the only working historic kitchen in New Orleans. Come and observe our culinary experts prepare seasonal dishes using traditional techniques of 19th -century New Orleans.

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