Newspaper article St Louis Post-Dispatch (MO)

Special Request: Chaumette's Butternut Squash Flatbread Is Perfect for Fall

Newspaper article St Louis Post-Dispatch (MO)

Special Request: Chaumette's Butternut Squash Flatbread Is Perfect for Fall

Article excerpt

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."


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



24345 State Route WW.Ste. Genevieve, Mo.



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. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.