On a gorgeous Sunday in September, the Cincinnati Baillage held its annual Fall Dinner at the Brown Dog Cafe at Summit Park in the heart of Blue Ash, Ohio. This restaurant was the first eatery to open in the newly commissioned park and greatly increased its dining capacity while adding additional outdoor seating.
Chef/owner Shawn McCoy has been pleased with their new location as it gives his restaurant a chic, modern, airy feel while increasing their exposure to more potential diners. The restaurant has been a solid performer in the northeast section of the city and specializes in steaks, fresh seafood from Hawaii, and game selections.
Vice Conseiller Gastronomique Chuck Hong expertly conspired with Chef McCoy to create a magnificent 5-course menu including a seared scallop in raspberry mole and Herb de Provence seared duck breast. These superb offerings were exquisitely paired with wines from Echanson Mike Monnin, Professionnel du Vin Mary Horn, and their dedicated wine committee.
All in attendance gave thanks to Bailli George Elliott for an event which was highlighted by the beauty of the park, distinctive quality of the courses, and impeccable wine pairings, all in the presence of good friends.
Graig Smith, Vice Chargé de Presse