Chef Rob Beasley Brings Louisiana Style Cooking to The Grapevine Grill

Mardi Gras has a long history that dates back to ancient Roman times when people were encouraged to enjoy a feast before deciding what to give up for Lent. Of course, this evolved into one big party filled with music, revelry, and (you guessed it) food! One of the biggest celebrations is in New Orleans, where the weeks leading up to Mardi Gras include plenty of traditional Mardi Gras foods. But you don’t have to hop on a plane to party like you’re in the big easy—our Louisiana native chef, Rob Beasley has brought true Cajun and Creole style cooking to Chaumette Winery!

Executive Chef Rob Beasley grew up in Louisiana and was inspired by his two grandmothers at a young age. One grandmother lived in the city and followed the latest cooking trends while the other grandmother owned a farm in Louisiana, specializing in Cajun and Creole cooking. It’s no surprise that Chef Rob’s cooking style is an artful blend of new American with Cajun-Creole-Southwest influences.

Celebrate Mardi Gras at Chaumette Winery February 17th & 18th!

In honor of Mardi Gras, Chef Rob Beasley has prepared a Cajun style featured menu in addition to our everyday Cajun menu options. This includes: New Orleans BBQ Shrimp, Cajun Seafood Pasta, Shrimp Etouffee, Crawfish Etouffee, Shrimp & Grits, Gumbo, Jambalaya, Bourbon Street Steak, and our featured drink: The Hurricane!

New Orleans BBQ Shrimp, Cajun Seafood Pasta, Shrimp Etouffee and Crawfish Etouffee are regularly available on our daily menu. All other Cajun and Creole features will be available Friday, February 17th and Saturday, February 18th only.

For reservations, please call (573)747-1000