Sustaina-bowl @ Urban Eats 24Feb22 - Feature Ticket
Come join us for our first plated hummus experience and sustainable popup at Urban Eats, Thursday evening anytime from 530-830pm, 24Feb22. We will feature two special hummus offerings, plated using local ingredients in a STL, artisanal made bowl by Boda Clay that will be yours to enjoy and take home.
Ticket includes one specialty hummus option (A or B), Boda Clay bowl, and naan or vegetables for dipping. Shrub cocktail (NA) add-on available.
Event is zero waste with any waste to be composted by Perennial City Composting.
limited availability - 40 spots currently
Joining in on the fun will be other local and sustainable influencers including ORBT Woodworks (quality, handmade wooden products), Perennial (non-profit that teaches people creative skills to upcycle materials and live a sustainable and self-sufficient life), Relish (herbal provisions) and more!
Options include:
Bowl A (vegetarian) - Speciality hummus is made with roasted acorn squash from 3 Girls and a Tractor, paired with Missouri Native spice blend (Wine Creek Farm) of aromatics, fresh sage, and a touch of ancho chili pepper. Topped with shave Marcoot cave aged gouda and butter-crisped oyster mushroom from Ozark Forest Mushrooms.
Bowl B (vegan) - Speciality hummus is made with braised celeriac from Prairi Erth Farm, roasted apple, and thyme, partnered with Stroud City everything bagel seasoning. Topped with black beluga lentils and pickled carrot.
Garnish/Toppings menu (developing):
micro greens from bee simple
aged balsamic
pink peppercorn
Moroccan olive
Pickled red onion
beet tops - kale - mustard greens pesto
confit garlic cloves
candied pecan
shaved brussel sprout “slaw”
Come join us for our first plated hummus experience and sustainable popup at Urban Eats, Thursday evening anytime from 530-830pm, 24Feb22. We will feature two special hummus offerings, plated using local ingredients in a STL, artisanal made bowl by Boda Clay that will be yours to enjoy and take home.
Ticket includes one specialty hummus option (A or B), Boda Clay bowl, and naan or vegetables for dipping. Shrub cocktail (NA) add-on available.
Event is zero waste with any waste to be composted by Perennial City Composting.
limited availability - 40 spots currently
Joining in on the fun will be other local and sustainable influencers including ORBT Woodworks (quality, handmade wooden products), Perennial (non-profit that teaches people creative skills to upcycle materials and live a sustainable and self-sufficient life), Relish (herbal provisions) and more!
Options include:
Bowl A (vegetarian) - Speciality hummus is made with roasted acorn squash from 3 Girls and a Tractor, paired with Missouri Native spice blend (Wine Creek Farm) of aromatics, fresh sage, and a touch of ancho chili pepper. Topped with shave Marcoot cave aged gouda and butter-crisped oyster mushroom from Ozark Forest Mushrooms.
Bowl B (vegan) - Speciality hummus is made with braised celeriac from Prairi Erth Farm, roasted apple, and thyme, partnered with Stroud City everything bagel seasoning. Topped with black beluga lentils and pickled carrot.
Garnish/Toppings menu (developing):
micro greens from bee simple
aged balsamic
pink peppercorn
Moroccan olive
Pickled red onion
beet tops - kale - mustard greens pesto
confit garlic cloves
candied pecan
shaved brussel sprout “slaw”
Come join us for our first plated hummus experience and sustainable popup at Urban Eats, Thursday evening anytime from 530-830pm, 24Feb22. We will feature two special hummus offerings, plated using local ingredients in a STL, artisanal made bowl by Boda Clay that will be yours to enjoy and take home.
Ticket includes one specialty hummus option (A or B), Boda Clay bowl, and naan or vegetables for dipping. Shrub cocktail (NA) add-on available.
Event is zero waste with any waste to be composted by Perennial City Composting.
limited availability - 40 spots currently
Joining in on the fun will be other local and sustainable influencers including ORBT Woodworks (quality, handmade wooden products), Perennial (non-profit that teaches people creative skills to upcycle materials and live a sustainable and self-sufficient life), Relish (herbal provisions) and more!
Options include:
Bowl A (vegetarian) - Speciality hummus is made with roasted acorn squash from 3 Girls and a Tractor, paired with Missouri Native spice blend (Wine Creek Farm) of aromatics, fresh sage, and a touch of ancho chili pepper. Topped with shave Marcoot cave aged gouda and butter-crisped oyster mushroom from Ozark Forest Mushrooms.
Bowl B (vegan) - Speciality hummus is made with braised celeriac from Prairi Erth Farm, roasted apple, and thyme, partnered with Stroud City everything bagel seasoning. Topped with black beluga lentils and pickled carrot.
Garnish/Toppings menu (developing):
micro greens from bee simple
aged balsamic
pink peppercorn
Moroccan olive
Pickled red onion
beet tops - kale - mustard greens pesto
confit garlic cloves
candied pecan
shaved brussel sprout “slaw”