The Cincinnati Bailliage returned to 20 Brix Restaurant in the historic downtown district of Milford, Ohio to celebrate a summer dine around event. This restaurant was one of the ﬁrst establishments in the Greater Cincinnati area to offer a wine bar, restaurant, and retail wine shop when it opened its doors in 2007.
Since that time it has ﬂourished under the leadership of owner Hunter Thomas, General Manager H. Clay Mitchell, and Chef Paul Barraco. Through the use of locally sourced ingredients, Chef Barraco continues to wow Cincinnatians with his unique blend of traditional southern cuisine with a hint of classic French fare.
The sold out event was skillfully arranged through the efforts of Vice Charge de Mission Carmen Parks, Bailli George Elliot, and the 20 Brix staff. Each of us brought one of our ﬁnest bottles of wine to share with course offerings highlighted by Ohio sweet corn risotto and crusted prime Ohio beef in a peanut sauce.
The overall setting of exquisite cuisine, impeccable service, outstanding wine, and friendships that we have cultivated through the years made this evening absolutely superb.
Graig Smith, Vice Chargé de Presse