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."
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Special Request is written by Town & Country resident Alanna
Kellogg, author of the online recipe column KitchenParade.com and
"veggie evangelist" at the food blog about vegetables, A Veggie
Venture.
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GRAPEVINE GRILL AT CHAUMETTE VINEYARDS & WINERY
24345 State Route WW.Ste. Genevieve, Mo.
1-573-747-1000;chaumette.com
CHAUMETTE'S BUTTERNUT SQUASH FLATBREAD
Yield: 4 flatbreads, 6 slices each
For caramelized onions:
3 tablespoons olive oil
yellow onion, julienned
Salt and pepper to taste
For roasted squash:
1 pound butternut squash, peeled, seeds removed, diced in -inch
pieces
2 tablespoons butter, melted
2 sprigs thyme, leaves only, chopped
1 sprig rosemary, leaves only, chopped
Salt and pepper to taste
For each flatbread:
Flatbread or pizza dough, homemade or purchased, grilled in a 12-
inch round
1 ounce Maytag blue cheese
1 ounce Baetje Farms goat cheese
Arugula, for serving
Olive oil, for serving
1. …
