Stone Soup

An old tale retold Originally published by Charles Scribner's Sons in 1947.  Renewed by Marcia Brown.  A French version of the story, "Une Drole de Soupe" is also available.

This tale made a huge impression on me at an early age, and still does today.  This tale makes me happy!

Here's how our "Stone Soup" dinner works:

Russell's will bring the fire, huge kettle, poultry stock and large stones.  You and your guests will bring the vegetables, grains, meats, and fresh herbs.  Russell will complete the menu with seasonal salads, artisanal breads, desserts and good conversation.

Enjoy!  -Russell 

Stone Soup Spring Menu

Tender Young Greens, Lime Thyme Dressing

Garnished with house made mozzarella cheese, oven roasted grapes, navel orange sections, watermelon and toasted almonds.

Stone Soup

A spring harvest blend of vegetables, meats, grains and herbs from your friends.  A rich hearty and warming soup.

Artisanal breads

Multi-grain rolls, black pepper buscuits, green olive focaccia with marscarpone cheese, scallion butter.

Grilled Asparagus, Navel Oranges

Drizzled with preserved lemon vinaigrette, garnished with Berkshire bacon.

Roasted Spring Onions, Aged Basmati Rice Salad

With early peas, fava beans in a watercress dressing.

Dessert

Key Lime Pies, Ricotta Fritters, Orange Sauce

Sweet Tea 

Pricing for 30 guestS (Minimum 30 guests and 4 hours):

Food:  $26.00 per person x 30 = $780.00

Labor(1 chef, 2 waitstaff):  $380.00

Service Charge:  $278.40

(includes gratuity for the staff, workman's comp, liability insurance, office administration, etc.) 

Total:           $1438.40

Tax:                 $86.30

Event total:  $1524.70

A bartender is available if needed at $28.00 per hour plus service charge and tax.  Added travel time will be an additional charge.