The owner of Stone Soup Cottage Executive Chef Carl McConnell, offers the holiday menu from St. Louis Magazine’s Best Restaurant of 2010.
His recently released cookbook, Stone Soup Cottage: A Vignette of Seasonal Recipes ($28.95 retail), will be included in the cost of the class. A portion of the proceeds benefits Boys’ and Girls’ Clubs of St. Charles.
Enjoy sea bass Wellington with Champagne sabayon, potato and taleggio puffs, chambord and custard French toast with burgundy butter.
There is a waiting list for this class.
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