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STONE SOUP COTTAGE

Welcome

Welcome to Stone Soup Cottage

Welcome
Meet Chef McConnell
Farm to Fork
FAQ
In the News

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Chef Carl McConnell and his wife, Nancy, searched for many years to find the perfect location to open their intimate fine dining restaurant. Nestled in the heart of historic Cottleville, Missouri, Stone Soup Cottage took root in 2009, and Carl and Nancy opened a door into a culinary world that very few diners are able to explore. The intimate atmosphere of the restored 1850's white farm house lends itself to creativity and artistry. With only a handful of tables, our guests enjoy a intimate dining experience with our unique seasonal tasting menus. Stone Soup Cottage is open to the public a few nights a week, offering a six-course tasting menu. The prix fixe menus change every three weeks and offers an opportunity to embrace classically prepared European fare, focusing on the regions of southern France and northern Italy. The cottage can also host private dinners, private parties and off-site catering as well. Whether our guests are seeking an romantic dinner for two or wish to have a private party in the cottage, every evening is a celebration of exceptional ingredients and vintages. Our guests will be welcomed by the chef and his staff and have a unique opportunity to peek into the kitchen to see the menu come to life. From the white linens to the handcrafted utensils and glassware, we want each of our guests to feel that they are coming to dinner at the chef's home.

Meet Chef McConnell

Chef Carl McConnell

Welcome
Meet Chef McConnell
Farm to Fork
FAQ
In the News

Carl McConnell, the founder and co-owner of Stone Soup Cottage, has been in the culinary field for over 20 years. While working towards his culinary degree in Michigan, Chef McConnell apprenticed with the renowned Chef James MacDonald at the nationally acclaimed Tratoria Bella Ciao in Ann Arbor, MI. There Chef McConnell learned and practiced his skill in the art of traditional southern French and Italian cookery.

Chef McConnell accepted an Executive Chef position with Clipper Cruise Line, working on-board ships around the world for this affluent and renowned small ship cruise line for the next four years. In 1997, he was invited to create and operate a gourmet culinary program for the American Orient Express rail line. During his year with the luxurious American Orient Express, the Chef honed his skill of nouvelle American cuisine, specializing in the elegant preparation of regional North American dishes and wild game.After finding success within the luxury travel industry, Chef McConnell expanded his horizons to include around the world private jet excursions, taking on the responsibility of Corporate Executive Chef with TCS Expeditions in Seattle, Washington. During his three-year tenure with the private jet company, Chef McConnell broadened his knowledge to include many types of international cruise, traveling to 82 countries of the world and working with an elite clientele. He continued his part-time academic and occupational study at the Culinary Institute of America at Greystone in Napa Valley and often visits for special classes.

Chef McConnell has been featured in publications including the San Francisco Examiner , Los Angeles Times , Victoria Magazine, Traveler's Tales , National Culinary Review and Fine Cooking . Television appearances include "The Rockies by Rail"(PBS). In addition to his media recognition, Chef McConnell is the recipient of professional awards presented by the American Culinary Federation and the National Restaurant Association.

Farm to Fork

Welcome
Meet Chef McConnell
Farm to Fork
FAQ
In the News

Farm to Fork

So much of what makes Stone Soup Cottage such a special place to dine are the local farmers, foragers and purveyors who share their items with us week after week, season to season. Whether it be delicate squash blossoms plucked that morning before the dew has set in or heady tree mushrooms proudly presented for a nightly risotto, one thing is certain: it takes a dedicated team.

Our partnership with Norman, Ruthanne and daughter Sarah of Wiese Nursery is a prime example. What started out as a tomato here or a squash blossom there grew into a successful business partnership and, most importantly, a life-long friendship.

Partnering with a farm just seconds away from the restaurant allows the freedom many chefs only dream about. Walking through the fields at early morning and harvesting the yield just hours before the guests arrive to dine is a luxury that is never taken for granted.

Wiese Produce began as a small business in 1978. Joe and Frieda Wiese harvested and sold vegetables out of their garage in Cottleville, Missouri, but soon the word got out, and they acquired a large number of local, regular customers. Wiese Produce became a staple, the place you came to when you wanted that perfectly ripe tomato or the sweetest stalk of corn.

Over the years, Joe and Frieda passed along their passion to their son Norman and his family. When Joe passed away, the family decided to continue this tradition. Wiese Nursery and Produce continues to be the heartbeat in the community for the freshest produce. Stone Soup Cottage is honored to showcase their harvest night after night.

FAQ

Welcome
Meet Chef McConnell
Farm to Fork
FAQ
In the News

Frequently Asked Questions - use the white ball to the right to scroll down

1. What is a Tasting Dinner?

The Chef's Tasting Menu is designed to showcase the talent, creativity and seasonal selections of the chef. In order to do this, the chef creates a small portioned multi-course meal consisting of delicately balanced flavors which progress throughout the menu. The dishes are comprised of seasonal, sometimes hard to find or difficult to prepare courses that often have high quality and premium ingredients. The technical aspects of the various cooking methods are often expressed as the menu progresses course to course.

Tasting menus are often accompanied by wine flights or a selection of wine pairings which complement each course. A tasting menu allows each guest to thoroughly experience a wide variety of tastes, techniques, preparations and beautiful presentations, and also allows you to discuss each course in detail with your table.

2. What is the Dress Code?

Business casual is the norm. Ties and jackets are not required for men, but are certainly not out of place. Ladies may want to bring a wrap or a light jacket as the cottage may get a bit chilly in the winter months.

3. What is the best way to make a reservation?

The best way to make a reservation is by phone. Our phone hours are Monday-Friday from 8:30am-2:00pm.

4. How far in advance do you need to make reservations?

You are invited to make a reservation at any time, but due to our limited number of tables and the popularity of our Tasting Dinners, reservations tend to book up quickly. Our calendar on the website should reflect the most up to date openings and we invite you to ask to be put on our wait list in case of last minute cancellations.

5. Do you accommodate special diets?

Please let us know of any allergies or dietary concerns when you make your reservation. With notice we can prepare substitutions to satisfy most dietary needs.

6. What is your cancellation policy?

Reservations at Stone Soup Cottage are like having tickets to an entertainment or sporting event. You are guaranteed a spot on the night of your reservation. At the time of your reservation, we take a credit card number to hold your reservation. If you need to cancel or reduce the number in your party less than a week before your reservation date, a $50.00 per guest fee will be charged to your card. You may also transfer your reservation over to another guest but we ask that you let us know of this in advance.

7. Do you offer Gift Certificates?

We offer gift certificates for our dinners or cooking classes in any amount. Please call the Cottage to order.

8. Where can I buy our Cookbook?

Our first cookbook, Stone Soup Cottage: A Vignette of Seasonal Recipes, may be purchased through our website or by calling the Cottage at (636) 244-2233. Cookbooks may be shipped via USPS or may be picked up at the Cottage.

9. Can I bring in my own wine? Do you have a corkage fee?

Of course you can! We ask that you make advance arrangements, if possible, for bringing your own bottle so that we may prepare the appropriate stemware and decant the wine, as necessary. Our corkage fee is $20.00 per bottle.

10. Do you do any charitable donations?

Stone Soup Cottage is proud to support a variety of local, regional and national not-for-profit organizations. The Cottage receives dozens of requests for charitable donations each month, and unfortunately we cannot contribute – or even respond – to all of them. To be considered, we ask that you provide us with the following information:

•An official letter requesting the donation and describing in detail the event at which the donation will be used.

•The State of Missouri Tax ID number for the non-profit organization.

In order for us to evaluate your request, please provide us with the information at least four weeks before you need to receive the donation. You can drop your request off at either of our shops, or mail or email the information to:

Stone Soup Cottage

5525 Oak Street

Cottleville, MO 63304

akaller_stonesoupcottage.com

Because of the large number of requests we get, we ask that you provide us with your request in writing – no phone calls, please. Thank you.

In the News

Welcome

Meet Chef McConnell

Farm to Fork

FAQ

In the News

Please scroll down using the white circle to the right to read all our reviews and accolades.

Cookbooks of the Year: Ladue News, 12/23/11

link to full article

Stone Soup Cottage Ends Brunch, Starts Clases: St. Louis Magazine, 10/12/11

Beginning in November, the McConnells will offer weekly cooking classes at the restaurant.

link to full article

Stone Soup Cottage Publishes Cookbook: St. Louis Post-Dispatch, 9/23/11

Carl & Nancy McConnell have published a full-color, hardbound cookbook...

link to full article

Coming Soon: The Stone Soup Cottage Cookbook: Feast Magazine, 4/18/11

Fans of the fare at Stone Soup Cottage in Cottleville, Mo., will soon be able to try making some of their menu favorites at home.

link to full article

Stone Soup Cottage Receives Business Spotlight Award, 2/2011

link to PDF article

Stone Soup Cottage: Open Beast, 2011

At Stone Soup Cottage the guests are served as if being inviting into a royal home for dinner...

link to full article

The top 12 Eating Moments of 2010: St. Louis Magazine, 12/23/10

Completely unpretentious, utterly devoted to great food and to presenting it in a fabulously intimate environment...

link to full article

What the Experts Recommend: The Best of 2010 in Five Cities: The Week, 12/16/10

In an 1850 house on a side street in this St. Louis suburb, an inventive chef and his tiny staff have been quietly serving extraordinary food...

PDF of full article

The List: The people, places, plates and products we love right now: Sauce Magazine, 12/13/10

But if you’re lucky enough to land one of the 24 seats inside this cozy, French cottage-style restaurant, you’ll be glad McConnell does things his way. Because his way is to push each dish to its culinary limit...

link to full article

Warming Trend: Local chefs turn up the heat on seasonal salads: Sauce Magazine, 11/19/10

One of the three warm salads on the menu at Stone Soup Cottage in Cottleville pays homage to another of the season’s best: the squash.

link to full article

An Evening to Remember: St. Louis at Home Magazine, 10/10

“Carl and Nancy took the charm of the cottage and brought it to our home,” says Julie, who wanted to treat her guests to an evening of cozy elegance and enchantment, yet still be able to relax and enjoy the evening herself.

link to full article

Restaurant of the Year 2010: St. Louis Magazine, 10/10

An ethereally fluffy, verbena-scented soufflé for dessert signals the end of a three-hour meal. It seems far too short in what is unquestionably the most elegant, outstanding, and delicious restaurant in our area.

link to full article

Sauce Magazine hosts its first "Moveable Feast" dinner; a memorable event: St. Louis Post-Dispatch, 7/20/10

Backed by the set of "The Taming of the Shrew," the diners enjoyed a five-course meal and wine pairings from Carl and Nancy McConnell...

link to full article

A-List 2010: St. Louis Magazine, 7/10

Stone Soup is the epitome of rustic elegance and has quickly become our hands-down favorite when the memory of the dinner has to live up to the memory of the occasion...

link to full article

On Mother's Day, go with tradition: St. Louis Post-Dispatch, 5/7/10

By not opening their restaurant every day and only hosting one seating per night, the McConnells are able to give lots of attention to the two dozen or so people who fill the handful of tables...

link to full article

Stone Soup Cottage Dining Review: Ladue News, 3/18/10

This is a singular restaurant that I highly recommend. It is the most personal way to dine, reminiscent of the experiences in the French countryside Julia Child so fondly recounts...

link to full article

Wine That’s Worth A Drive: Sauce Magazine, 12/3/09

The choices are anything but everyday – many aren’t even mainstream...

link to full article

A Fable Comes to Life in Cottleville : Sauce Magazine, 12/1/09

With Stone Soup Cottage, McConnell and his wife Nancy have captured exactly my fantasy of freshly sourced foods made into one-of-a-kind meals served in an intimate setting, like an 1850s farmhouse in Cottleville, Mo...

link to full article

Ever-Changing but Consistently Classic: Sauce Magazine, 10/1/09

In a world where fine-dining restaurants are struggling to attract customers, Carl McConnell has not only opened a restaurant focused on classic continental food, he is serving dinner by reservation only for one seating on Thursday, Friday and Saturday...

link to full article

Continental cuisine in Cottlesville Special Request: St. Louis Post-Dispatch, 8/19/09

I had the best meal of my life last night. We went to Stone Soup Cottage in Cottleville...

link to full article

Fresh ingredients in a charming atmosphere: St. Louis Post-Dispatch, 7/31/09

We'd just arrived at Stone Soup Cottage, the most utterly charming restaurant to open in the metro area for a very long time...

link to full article

New in Cottleville: Stone Soup Cottage : St. Louis Post-Dispatch, 7/7/09

It's a restored 1850s farmhouse that holds a maximum of 30 and features prix-fixe menus in four- to eight-course formats with optional wine pairings...

link to full article

Another Underground Restaurant Surfaces: St. Louis Magazine Online, 6/30/2009

There's now a new player in the game--and he's changed the rules. Stone Soup Cottage will offer dinner 3 nights a week (plus Sunday brunch) at a fixed location in Cottleville--a charming, fairy-tale 1850's farmhouse, to be exact...

link to full article

Our Interview on

The Dave Glover Show, 97.1FM

11/24/11

1-3 stone.mp3

RESERVATIONS REQUIRED

Stone Soup Cottage

5525 Oak Street, Cottleville, MO 63304

(636) 244-2233

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