1 of 4
2 of 4
The view from the porch at Chaumette
3 of 4
Adam Lambay, exec chef at Chaumette Vineyards & Winery in Ste. Genevieve, Mo.
4 of 4
Lambay cooking in the field, several varieties of wine close at hand.
Adam Lambay, executive chef at Chaumette Vineyards & Winery, has been sitting on an idea for 16 years: assemble a group of chef friends as “an excuse” to cook, share ideas, build camaraderie, and have fun, all the while sourcing from the same local farmers and producers.
On Sunday, July 13, from 5 to 8 PM, Lambay’s idea will come to fruition: he and six other chefs will join creative forces at Hinkebein Elk Farm in Ste. Genevieve, to prepare a dinner entirely based on elk, the “other red meat.”
Joining Lambay are Chefs Lou Rook from Annie Gunn’s; Rex Hale from The Cheshire Hotel and Bar 360; Josh Galliano from The Libertine; Matt Bessler from Schlafly Bottleworks; Andy White (recently appointed Schlafly's Director of Restaurant Operations); and Dewayne Schaaf from Celebrations in Cape Girardeau.
After realizing that they all source elk from Hinkebein Elk Farm, Lambay, Rook, and Hale decided they would organize a night’s menu around the protein. When asked what he likes about elk, Lambay noted that it’s underused despite its versatility. And then there are the gustatory and health benefits: it tastes like beef with a “big, bold, robust, deep flavor,” but is leaner, is lower in saturated fat, and contains more protein and creatine. Indigenous to Missouri, elk is also sustainable; it’s “truly an American meat,” Lambay said, and he imagines that the event will give diners the opportunity to appreciate it in a number of preparations.
Each chef will be responsible for two dishes, and while the menu isn’t yet set, Lambay shared a few possibilities: elk brisket tacos (Schaaf); elk saddle, sliced thin on a baguette with bacon chutney (Rook); elk chili (Hale); and elk offal (Galliano). Lambay’s thinking about an Indian-inspired flatbread involving the signature protein, garam masala, peppers, paneer, and goat cheese on naan. Will the dessert include elk, we wondered? (You never know when a bunch of creative chefs get together.) No. But, then we found out that Chaumette’s pastry chef is Jessica Hinkebein, farm owner Kevin Hinkebein’s daughter, and the question didn’t seem quite so off base. Dessert will be pie, with a persimmon-custard variety definitely on the menu.
Not only does the elk menu make the event singular, but the location also promises a unique experience: guests will dine under a tent in the middle of the back pasture, on one of the farm’s high points, the perfect vantage for a sunset. If that’s not enough enticement, the dinner will also be interactive, with chefs set up near the diners, available for impromptu Q & A’s. Still not convinced? The price, which includes wine from Chaumette and beer from Schlafly, is $50 per guest, not including tax or gratuity.
Sometimes, when a group of chefs comes together for an event like this one, egos can interfere with collaboration. Not so for this bunch, who, according to Lambay, are all humble. “This is a great group of guys,” Lambay noted, so much so that he’s hosting them and their families for a private breakfast on Monday morning.
If you miss out on this dinner, you’ll have to wait until next year—Lambay hopes to hold the event annually with different chefs each year—for what Lambay predicted, with a chuckle, will be “the finest barbecue you’ve ever been to.”
For more information call: 573-747-1000
Tickets and directions: ChaumetteChefFriendsElkSupper.EventBrite.com
