Cottage and Carriage, Stone Soup Cottage's Response to Covid-19

Living during this covid-19 experience, I have seen some of the most creative ideas come from this dire time. Everyone is working very hard to keep their businesses afloat. One of those creative ideas was the delivery of a gourmet meal by one of the best restaurants in the Saint Louis area, Stone Soup Cottage.

Stone Soup Cottage is owned and operated by Chef Carl McConnell and his wife, Nancy.

Awarded 2010 Best Restaurant by St. Louis Magazine, Best New Restaurant by the St. Louis Post Dispatch in 2009, 2010 Top 5 Regional Restaurants in the United States by The Week Magazine, a 2016 James Beard Award Nominee for Best Service, and awarded Best Restaurant in St. Louis by the St. Louis Post-Dispatch for 2017 and 2018, Stone Soup Cottage offers just one seating of up to 40 guests and one seasonal tasting menu a night. The prix fixe menu changes every month and offers an opportunity to embrace classically prepared European fare, focusing on the regions of southern France and northern Italy.

Stone Soup Cottage is located on the old Wiese Farm where they grow the majority of their produce. The building is constructed from the 1930s barn that was on the property. 

The gourmet meal, called Cottage to Carriage, comes in a darling box with glassware, wine, cloth napkins, and silver.  Inside was packed beautifully with a page of instructions and the menu.

There was a slight bit of cooking involved but nothing hard.

The first course was a potage of leek and potato with a crispy potato dumpling.  It was reheated but lovely, served with homemade bread and butter.

​The second course was pan-fried pheasant and dumplings.  The sauce had mushrooms and late winter truffle.  The pheasant was easy and quick to cook.

The third course was an upside-down orange cake with creme Anglaise. Absolutely the best ending to this meal. The sugared orange peel was delicious.