Fresh Sheet: Burgundy’s restaurant at the Spokane Club gets a remodel

The restaurant at the Spokane Club has a new look. Soon, it will also have a new name.

Burgundy’s reopened in November after a two-month closure. Gone are the salad bar, raised booths, white tablecloths and burgundy, gold and green color scheme.

The new color palette features neutral tones. There are new tables, chairs, light fixtures, TVs and nook with bench seating and black-and-white photos of members.

Executive chef Aaron Crumbaugh and Michael Melone, food and beverage director, helped redesign the space, which had been slated for a remodel in early 2017. Work was moved up after a plumbing emergency flooded the dining room in August.

The adjacent bar will get a facelift in January, when a new name will be chosen from members’ suggestions.

Founded in 1890, the Spokane Club is a private membership organization with athletic, dining and other amenities in downtown Spokane and Spokane Valley. Call (509) 838-8511.

Mrs. Campbell’s Cream Puffs

Campbell House Holidays happen most weekends in December.

From noon to 4 p.m. Saturday, Sunday and Dec. 23, 24, 29, 30 and 31, visitors to the Campbell House at the Northwest Museum of Arts and Culture can experience Christmastime in the early 1900s. Costumed actors will portray various family and staff members, including the cook. She’ll talk to guests about Mrs. Campbell’s cream puffs and share cookies.

Grace Campbell, wife of mining magnate Amasa B. Campbell, lived a life of privilege, managing her household, giving to charitable organizations, hosting formal dinners and traveling. She contributed her cream puff recipe to the First Presbyterian Cook Book, compiled by the women of the Spokane church in 1906-07.

Campbell House was designed by renowned Spokane architect Kirtland K. Cutter and built in 1898.

Admission to the home is included in the price of museum tickets, but there’s a $2 upcharge for the holiday event. It’s next door to the museum, 2316 W. First Avenue. On the web: www.northwestmuseum.org. Call (509) 456-3931.

Cream Puffs

Adapted from Grace Campbell, The First Presbyterian Cook Book, 1906-07

For the puffs

1/2 cup butter

1 cup water

1 cup flour

4 eggs

Pinch salt

For the filling

2 cups heavy cream

2 tablespoons sugar

1/4 teaspoon vanilla

Make the puffs: Put butter and water on to heat; when boiling add flour; remove from the fire and stir, then cool; add 4 unbeaten eggs, one at a time, stirring each time until the mixture is smooth; add pinch of salt; drop by tablespoonfuls onto a dripping pan (baking sheet) and bake in moderate oven (350 degrees) 40 minutes.

Make the filling: Beat heavy cream, sugar and vanilla, and fill the center of the puffs.

Note: Mrs. Campbell’s recipe didn’t specify measurements for the filling. These amounts come from foodnetwork.com, courtesy of Gale Gand.