When carrots and chickpeas combine in a silky hummus at Big Sky Cafe, the delightful pairing, enlivened with a touch of cumin and lemon, is served with an herbed flatbread. It would also go well with crackers or vegetable dippers. The dish is served every day during dinner service at the cafe, a complementary amuse-bouche. It’s indicative of the top-shelf customer service regular diners have come to love. “The carrot hummus with an herbed flat bread is our version of bread service,” executive chef Dominic Weiss says.
From Pat Eby of the St. Louis Post Dispatch:
Click here to read the full article and get the recipe!
Not only will you feel good about providing clean water to someone in need with your purchase, but every guest who purchases a bottle of sustainable wine will also have a chance to win nightly prizes!
Congratulations to our nightly winners!
Winner #1: Dana Klann
Winner #2: Valerie
Winner #3: Patty Tecu
Winner #4: Pat Flynn
Winner #5: Gai Lowell
Winner #6: Ben Rassieur
This December, put your money where your mouth (wine glass) is and attend the ONEHOPE, one night winter wine social.
For just $35 a person, sample five wines paired with Big Sky specialty small plates all while doing good, because 50% of each bottle is donated to a specific cause. In addition, $1 to every ticket sold goes to our own adopted cause, charity:water.
Advance Admission is required and can be purchased below.
Wednesday December 6th from 5-7 pm
with special guests Claire Augustine of Trademark Wines and Kate Judson from ONEHOPE Wines
ONEHOPE Chardonnay 2016 (benefits breast cancer clinical trial)
Grilled Ozark Forest French Horn Mushrooms and Polenta
ONEHOPE Pinot Noir 2015 (funds pet adoptions)
Seseme and Soy Shrimp Skewers
ONEHOPE Cabernet Sauvignon 2015 (promotes autism awareness)
Midwest Pasta & Missouri Rabbit Ravioli with Sage Butter
ONEHOPE Merlot 2015 (end global disease)
Pomegranate-Cinnamon Quail Drummies
ONEHOPE Sparkling Brut NV (every bottle provides 15 meals to a child in need)
Cheesecake with Cranberry Compote and Orange-Lemon Zest
We're getting social in September with a wine tasting! Join us Wednesday September 27th from 5-7 pm on our front patio as we sample four wines from Montinore Estate paired with Big Sky Cafe hors d'oeuvres:
Montinore Pinot Gris 2015 paired with
Crab Salad with Lemon Aioli on Toast Points
and an Oregon Meat and Cheese Charcuterie Board
Almost Dry Riesling 2015 paired with
Smoked Trout Toast with Shaved Fennel and Lemon Salad
Montinore Pinot Noir 2015 paired with
Roasted Mushroom and Truffled Buratta Galette and
Chicken Satay with Golden Raisin and Pine Nut Agrodolce
Borealis 2015 “The Northern Whites” paired with
Pistachio and Goat Cheese Cheesecake with Candied Orange
About the Montinore Estate:
"Established in 1982, Montinore Estate is the second largest estate producer of wines made from Biodynamic® grapes in the country. With our 200-acre Demeter Certified Biodynamic® and Stellar Certified Organic vineyard located in north Willamette Valley in Oregon, we focus on producing superior Pinot Noirs, cool climate whites, and fascinating Italian varietals."
Admission is $30 per person (not including tax) and must be purchased in advance online.
SAVE $5 WHEN YOU USE "WINESOCIAL" AT CHECKOUT!
It only takes $30 to provide clean drinking water to someone living in an developing nation for 20 years. We've been proud supporters of clean water world wide, and with partnering with charity:water, we've provided over 400 people with that basic right. So with World Water Day on March 22nd, we want to do more.
When you purchase a bottle of wine from our selected list from March 22-29, we will donate 20% of the list price to charity:water. Can't make it in? Donate online below. Once you donate, you will be able to follow the progress of your donation and the good it can do!
Or you can always drop a few coins in the large wine bottle by the front door the next time you come see us. We will match your donation by a nickle for every quarter you drop in.
Drink wine, do good.
As featured in the St. Louis Post-Dispatch on February 14th:
“The difference in flavor between locally grown carrots and bagged supermarket ones is striking,” [Chef Joe Hovanessian] says. “Roasting them brings the natural sugars out. When you get that blackened edge, they’re caramelized. There’s a fine line between a little black and burnt. If you burn them, start over.”
“The lentils add an earthiness while the light grill on the kale makes a textural change,” he says. Hovanessian likes French green lentils cooked just to tenderness. “They hold their shape well.” Every step in his soup recipe is considered. “The grated carrots add another dimension. We reserve a few, uncooked, to use as garnish.”
See the full article and get the recipe here!