An Edible Foraging Walk & Cooking Demonstration with Chaumette’s Catering Chef Ryan Maher (& owner of Missouri Wild Edibles)

Chaumette Master Logo

Presents:

Marfa DialoguesandPulitzerArtsFoundation

An Edible Foraging Walk & Cooking Demonstration

with Chaumette’s Catering Chef Ryan Maher

(& owner of Missouri Wild Edibles)

 

Sunday, August, 3rd, 2014

 

$20 registration fee; (includes shuttle & lunch)

Please register at pmatthews@pulitzerarts.org.

Questions: Pulitzer Foundation (314) 754-1850.

Join Chaumette Catering Chef Ryan Maher and internationally renown artist Tattfo Tan

for a foraging walk through the woods of Chaumette Winery’s 310 acres.

Guests will be invited to use an herbarium press of Tattfoo Tan’s design

to collectively create an artistic representation of the foraging experience.

Following the walk, Chef Ryan will host a cooking demo

with foraged ingredients at The Barn at Chaumette with lunch.

itinerary:

9 am ~ depart from Pulitzer Arts Foundation

3716 Washington Blvd., St. Louis, MO 63108

10am ~ foraging walk, herbarium press, cooking demo, lunch

at Chaumette Vineyards & Winery in Ste. Genevieve, MO 63670

2pm ~ return to Pulitzer Foundation, in St. Louis

about Chef Ryan, Owner Missouri Edibles: 

Chef Ryan forages all over the U.S. for wild plants, with a particular specialty in mushrooms.

His clients include Chaumette Winery and top chefs in St. Louis.

about Tattfoo Tan:

Tattfoo Tan’s art practice seeks to find an immediate, direct and effective way of exploring issues related to the individual in society, through which we collapse the categories of ‘art’ and ‘life’ into one.

about Pulitzer Arts Foundation & Marfa Dialogues StL:

Marfa Dialogues / STL is an examination of artistic practice, climate change science, and civic engagement taking place July 30 through August 3, 2014 in St. Louis. A collaboration between Pulitzer Arts Foundation, Ballroom Marfa and the Public Concern Foundation, Marfa Dialogues / St. Louis will feature over 20 Program Partners with a spectrum of installations, performances, workshops, and interdisciplinary discussions to examine climate change solutions in the Midwest.

Marfa Dialogues / St. Louis is supported by the Robert Rauschenberg Foundation. http://www.stl.marfadialogues.org.

 See Chef Ryan here on Fox 2 talking about the event.

Chef Ryan on Fox 2

Have you heard about this elk dinner?

It's All About Elk

We aren’t sure if you have ever been to an elk dinner or even an elk farm, but Executive Chef Adam Lambay created this dinner idea to bring together his culinary peers for a fun night and to introduce guests to this great locally-sourced meat. He says, “this will be a really fun way to cultivate farmer & chef friendships and raise awareness about elk, while we invite guests to experience how great elk can taste.” Adam has sourced elk from Kevin Hinkebein, Owner of Hinkebein Elk Farm for six years now, and the elk burger is a favorite on the Grapevine Grill Restaurant menu at Chaumette. Adam says the flavors of elk are “mildly gamey and bold and deep in flavors, it’s an interesting steak and braises and roasts really well. We’ve made a really delicious elk pastrami recently with great spices, too.” We are really excited about this unique dinner event at the beautiful Hinkebein Elk Farm and hope you are as well!  More event info:

Chefs Adam Lambay from Chaumette, 
Rex Hale from The Cheshire Hotel and Bar360,
Lou Rook from Annie Gunn’s,
Josh Galliano from The Libertine,
Matt Bessler from Schlafly Bottleworks  
and Dewayne Schaaf from Celebrations (Cape Girardeau)
create a festive elk supper, with our fantastic wine pairings and Schlafly beer!

 Elk is a favorite game meat for many chefs in its diversity of preparation, rich flavors and relative leanness, and here’s a chance to celebrate this “other red meat” with some of our region’s best chefs!

Each chef will prepare and serve their own favorite elk dish and side dishes, and desserts will be served in a family-style setting under tent at the picturesque Hinkebein Elk Farm in Ste. Genevieve County.
Tickets & Directions:

  

Book Signing at Chaumette: Regional Artist Bryan Haynes

Sunday, Nov. 17th; 2-5pm
“New Regionalism: The Art of Bryan Haynes” Image

We are proud to celebrate all that our region has to offer! Join regional artist Bryan Haynes  in our Tasting Room Sunday November 17th and chat about what inspires Bryan to paint and then write about it! As always, we feature Bryan’s work in our Art Gallery, and he is the creator of our beautiful mural behind the bar on the Tasting Room wall. The purchase of one of his books in our Tasting Room includes a 20% discount on Grapevine Grill and Tasting Room purchases of the day. See you then!

Chaumette & Annie Gunn’s Harvest Farm to Fork Celebration 2013

What a wonderful night last night! Thanks for joining us and Annie Gunn’s & Smokehouse Market for this fantastic collaborative dinner!!!

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Beautiful Saline Creek Valley

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Heritage Farms Goat Kofta with Peah Chutney and Papadum

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Harvest Dinner!

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The leaves have just begun changing at Chaumette

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Chambourcin, Norton & Port

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Annie Gunn’s & Smokehouse Market Chef Lou Rook preps Shaved Wine Barrel-Smoked Turkey with Baetje Farms Miette on County Line Farms Sweet Potato Biscuits

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Grilled Funk’s Grove Maple Syrup Glazed Smoked Jumbo Shrimp

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1st Course: Smoked Troutdale Farm Rainbow Trout (Missouri) on Local Greens with Chardoel Verjus Poached Apples, Pickled Onions, Apple Cider Vinaigrette and Baetje Farms Goat Cheese paired iwth Chaumette Unoaked Chardonel 2012

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Owner Jackie Johnson and Chef Adam Lambay’s wife Angie

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Chaumette Owner Hank Johnson

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Chef Lou Rook, Chef Adam and Chaumette Winemaker Mark Baehmann clown around between courses

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2nd Course: Confit Jones Heritage Farm Berkshire Pork Belly with Roasted Local Pumpkin and Funk’s Grove Maple Soy Caramel, paired w /Chaumette Chardonel Reserve 2012

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Chaumette Sous CHef Dan Linza, Annie Gunn’s Sous Chef Jesse Mendica, Annie Gunn’s Pastry Chef Danielle Bush, Chaumette Pastry Chef Jessica Hinkebein and Chaumette Guest Chef Ryan Maher, Owner Missouri Wild Edibles

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Annie Gunn’s & Smokehouse Market Executive Chef Lou Rook

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Winemaker Mark Baehmann chats about a special tasting of 2013 Unfermented juice!!!

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gorgeous, gorgeous menu & collaboration of Chaumette Chef Adam Lambay and Annie Gunn’s & Smokehouse Market Chef Lou Rook

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David Geile & Tim Leon, Villa Owners & Partners Geile/Leon Marketing Communications

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Lou Rook’s dad & mom, Lou & Claire are proud of their son!!

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some of our favorite guests, Marianne & Jim Moore

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Owner Hank Johnson and his sister, “Sister”

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Lou Rook’s book, “Rook Cooks: Simplicity at It’s Finest”

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chefs swapping stories

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3rd Course: Fire Roasted Ozark Forest Mushrooms on Polenta Cake with Chambourcin Glace and Gooseberry Syrup served with Chaumette’s Chambourcin Reserve 2011

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sharing kitchen stories

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Chaumette friend Glenn Bardgett reminds guests whenMissouri Wines show their best: WITH FOOD!

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Norton anyone?…

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Chaumette Owners Hank & Jackie Johnson

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Heritage Farms Lamb Chops with Preserved Chaumette Tomato Chutney, Local Veggies & Lamb Glace, served with Chaumette Norton 2011

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celebrating harvest and great food!

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Dessert: Annie Gunn’s Chocolate Mousse with County Line Farm Elderberry Gelee, Shortbread Cookies andBaetje Farms Fleur de la Valee, paired with Chaumette Port 2012

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thank you Chefs!

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Annie Gunn’s & Smokehouse Market Chef Lou Rook, Gerry Jones from Jones Heritage Farm, Chaumette Owner Hank Johnson and Chaumette Exec Chef Adam Lambay

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Chaumette Chef Adam Lambay & team plate the lamb

Chaumette & Annie Gunn’s Harvest Farm to Fork Celebration

What a wonderful night last night! Thanks for joining us and Annie Gunn’s & Smokehouse Market for this fantastic collaborative dinner!!!