Q • Last fall, I attended a retreat at Chaumette, which had the most delicious food ever! I would love to make the butternut squash flatbread. — Dee DiMaggio, St. Louis
A • To reach Chaumette Vineyards and Winery 75 miles and a world away, drop down Interstate 55 toward Ste. Genevieve at city-speed, then move on west into the lush rolling hills of the Mississippi River Valley at country-slow. Around one last corner, Chaumette’s villas, spa, chapel and wedding “barn” will appear like a woodland mirage.
Chaumette is one of several wineries in the region and includes a full-service restaurant, Grapevine Grill Restaurant and tasting room. “We are Missouri’s only wine resort,” says Imperial native and executive chef Adam Lambay, making Chaumette a natural attraction for wedding and corporate events. Plus he says, “Lately we’re seeing more visitors from St. Charles County. It’s like they’ve seen the wineries nearby and want to explore farther.”
Lambay’s food sensibility is guided by the seasons, especially from the 20 nearby farmers and artisans who produce meat and produce for Grapevine. His kitchen produces homemade pickles, house-smoked meats, hand-baked pastries, homemade jellies. This summer, he began aging 150 gallons of balsamic vinegar in barrels made with Chaumette’s own wine. It will age for 10 years. “Good vinegar comes from great wine,” he says of his 2014 project.
Flatbreads are seasonal too, tomato during summer, mushroom throughout the year. Facing a glut of butternut squash last fall, flatbread topped with butternut squash first “tasted good” in Lambay’s mind, then sure enough, “Wow, it really did taste good, really good.”
Grapevine Grill at Chaumette Vineyards & Winery
24345 State Route WW. Ste. Genevieve, Mo.
If you would like to request a recipe, email email@example.com. Include what you like about the dish, your name and where you live.