Special Request: Big Sky's Beet Soup is 'crowd-pleaser'
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Special Request: Big Sky's Beet Soup is 'crowd-pleaser'

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Thyme Roasted Beet Soup at Big Sky Cafe

Thyme Roasted Beet Soup at Big Sky Cafe on 47 South Old Orchard in Webster Groves on Tuesday, June 2, 2015. Photo by Cristina Fletes-Boutte, cfletes-boutte@post-dispatch.com

Q • My mom and I order chilled beet soup every time it’s on Big Sky Café’s seasonal menu. — Sue Vollmer

Q • Big Sky’s chilled beet soup is perfection! — Deborah Keenan

A • Big Sky’s Chilled Beet Soup tempts both beet lovers and those who’ve never before liked beets. Executive chef and general manager Dominic Weiss confesses, “I’m not crazy for beets. But this is a lovely soup; it’s a real crowd-pleaser.”

Weiss says that Big Sky customers aren’t even a “little bit” bored with the restaurant’s other beet dish, a roasted beet salad. Still, for real beet lovers, the jewel-colored chilled soup is a “bright and light new way to look at something familiar” — especially set off by a citrus-y sour cream.

Weiss calls certain customer favorites “very Big Sky”: kale chips for the table, pan-roasted trout, mussels from Prince Edward Island, even a mac ’n’ cheese that’s been on the menu since Big Sky opened to national acclaim back in 1992. A summer favorite is grilled asparagus with mushrooms in a white wine sauce with an egg on top. “It’s got that comfort-food feel that we always strive for at Big Sky.”

Big Sky has a sense of mission that starts with support for local, sustainable food suppliers. It invites customers to donate a quarter for their drinking water, then adds its own nickel — all to fund freshwater projects in developing nations. The kitchen has programs for recycling glass, paper, cardboard and plastics and even corkscrews, vegetable oils and all organic waste. “We’ve been doing this since the beginning, before it was in vogue,” Weiss says. “We think it’s important.”Big Sky Café

47 South Old Orchard Avenue

314-962-5757; bigskycafe.net


Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.

Special Request is written by Town and Country resident Alanna Kellogg, author of the online recipe column KitchenParade.com and “veggie evangelist” at the food blog about vegetables, A Veggie Venture.  

Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name to reciperequest@post-dispatch.com.

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