On a gorgeous September 15th, the Cincinnati Bailliage held its annual fall dinner at the Brown Dog Cafe located in beautiful Summit Park. The park was built on the grounds of a previous airport and was a perfect backdrop for the event.
Members were greeted, given glasses of champagne, and ushered to an outdoor patio with tables covered by brightly colored umbrellas. Appetizers were passed and enjoyed while gazing out at the stunning family-friendly green space. Members then returned to the restaurant in preparation for a sumptuous six course dinner prepared by chef /owner Shawn McCoy. For the last 16 years, Mr. McCoy has skillfully guided the restaurant from a small strip mall to its present location, while always maintaining exquisite cuisine that is not pretentious.
Once seated, guests were announced by Bailli George Elliott and members of the board were introduced. The elegant dinner, which was masterfully orchestrated by Chef McCoy and Vice Conseiller Gastronomique Chuck Hong, was served by a well-coordinated wait staff. Courses were perfectly paired with wines selected by Vice Echanson Provincial Mary Horn and her wine committee. Highlights of the dinner included grilled Kentucky paddlefish paired with a Hartford Court chardonnay and smoked Indiana duck breast paired with Xavier Vignon Arcane Le Pape Chateauneuf-du-Pape.
The event was a perfect way to say farewell to summer and welcome the onset of a fall season of activities. It is little wonder that Chef McCoy and his staff will remain a bailliage favorite.
Graig Smith, Chargé de Presse