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Chefs flying in for French affair benefiting Lambert arts program


From Illinois Business Journal news services

Lambert-St. Louis International Airport is promising a premier food experience for its 5th annual Art of Travel event, which supports the Lambert Art and Culture Program.

More than 400 guests will experience an in-depth French menu prepared on-site by a team of chefs who will fly-in for the Oct. 1 event. The Art of Travel menu features six chef stations. At the Poissonerie station, chefs will prepare grouper provencal with a tomato-caper relish. The Charcuterie station will feature lamb rillete. The Creperie station will feature both the savory and the sweet: chicken mushroom crepes and baked apple tarte. At the bistro station, guests can dine on steak frites and a dijon-thyme prime rib. Ménage foie and shaved duck prosciutto are highlights of another chef station. It’s all rounded off with the Patisserie station featuring sweet French éclairs.

The chefs appear courtesy of global restaurateur HMSHost, Lambert’s master food and beverage concessionaire. The culinary team includes executive chefs from HMSHost’s operations at Airports in Chicago, Charlotte, Fort Lauderdale and St. Louis. The team is headed by Jeff Steelman, vice president of Culinary Operations and Patrick Malone, director of Culinary Standards.

HMSHost also provides custom catering for the airport’s event spaces including Missouri Vineyards, the Lindbergh Conference Room and the 25,000-square-foot B Concourse, where the Art of Travel is being held.

The Art of Travel menu will also feature a signature French drink along with beer and wine for all guests. The event runs 6 to 9 p.m. Tickets are $75 in advance and $100 at the door. Parking is free for all guests. Tickets can be purchased online through



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