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You are here: Home / Chaîne Events / 2020 / Chaine/Mondiale Fall Champagne Brunch at Butler’s Pantry – October 18, 2020

Chaine/Mondiale Fall Champagne Brunch at Butler’s Pantry – October 18, 2020

Cincinnati Mondiale members found a way to place COVID-19 on the back burner to enjoy a safe and comfortable champagne brunch at Butler’s Pantry Café across the Ohio River in Covington, Kentucky, on October 18, 2020.

The event was a culmination of careful planning that included Vice Echanson and Echanson Provincial (Midwest) Mary Horn, Vice Conseiller Gastronomique Chuck Hong, Vice Chargée de Missions Carmen Parks, Cincinnati Bailli and Chambellan Provincial (Midwest) George Elliott, and General Manager Emmy Friedrichs from Butler’s Pantry. The Pantry is the brainchild of Mitch Arens and Steven Williams, who is chef of the highly successful Bouquet restaurant also located in Covington.

Situated on the banks of the Ohio River, the Pantry is a combination gourmet grocery store and restaurant offering daily breakfast and lunch/brunch. Patrons can purchase local fresh produce, specialty coffees, deli items, wine, and beer on draft. The restaurant provides a new outlet for local farmers whose business has been curtailed by the closing of many other restaurants during the pandemic.

  • GM Emmy Friedrichs and wait staff
    GM Emmy Friedrichs and wait staff
  • Jean Elliott, George Elliott, Paula Weinkoop
    Jean Elliott, George Elliott, Paula Weinkoop
  • Butler’s Pantry
    Butler’s Pantry
  • Butler’s Pantry
    Butler’s Pantry
  • Mary Jane James and Chevalier Bill James
    Mary Jane James and Chevalier Bill James
  • Mary Horn, Scott Kerth, Stacey Meyer
    Mary Horn, Scott Kerth, Stacey Meyer
  • Kelly Campbell, Laura Eaves, Graig Smith, Paula Weinkoop, Janet Reynolds
    Kelly Campbell, Laura Eaves, Graig Smith, Paula Weinkoop, Janet Reynolds
  • Mary Horn, Charles Redmond
    Mary Horn, Charles Redmond
  • Carmen Parks, Paul Parks, Flavia Bastos, Larry Huston
    Carmen Parks, Paul Parks, Flavia Bastos, Larry Huston
  • Clayt Daley, Chuck Hong, Mary Jane James, Bill James, J.T. Mayer
    Clayt Daley, Chuck Hong, Mary Jane James, Bill James, J.T. Mayer
  • Corinne McNally, Jim Hemesath
    Corinne McNally, Jim Hemesath
  • Keith Pandolfi (Cincinnati Enquirer), Chef Mitch Aarons
    Keith Pandolfi (Cincinnati Enquirer), Chef Mitch Aarons
  • Jean Haynes, Clint Haynes, Matthew Millett, Lane Millett
    Jean Haynes, Clint Haynes, Matthew Millett, Lane Millett
  • John Mocker
    John Mocker
  • Menu Champagne Brunch Butler's Pantry
    Menu Champagne Brunch Butler’s Pantry
  • Canapés: whipped deviled potatoes, buckwheat pancake with caviar, and oyster on the half shell
    Canapés: whipped deviled potatoes, buckwheat pancake with caviar, and oyster on the half shell
  • Echanson Provincial Mary Horn introducing the champagnes
    Echanson Provincial Mary Horn introducing the champagnes
  • Scallop “Benedict” with Smoking Goose jowl bacon
    Scallop “Benedict” with Smoking Goose jowl bacon
  • Roasted lamb loin with lamb shank hash and wild mushrooms
    Roasted lamb loin with lamb shank hash and wild mushrooms
  • Champagne line-up
    Champagne line-up
  • Parting gifts – Biscotti
  • Chef Bhumin Desai, Bailli George Elliott
    Chef Bhumin Desai, Bailli George Elliott

Chef Bhumin Desai, who was trained by Cincinnati’s culinary icons Jean-Robert de Cavel and Steven Williams, led the kitchen for the Mondiale festivities. Appropriately masked members were greeted by Emmy Friedrichs (formerly of Mercer OTR) and handed glasses of Champagne Duval Leroy Brut Reserve, Vertus, to enjoy in socially distanced groupings as brunch guests arrived.

Once everyone was seated in the ample restaurant space, closed that day for our sole enjoyment, we continued to enjoy the Duval Leroy champagne with a trio of canapés including Oysters on the Half Shell lightly sauced in Champagne Mignonette, Buckwheat Pancakes topped with Crème fraiche and Caviar, and Whipped Deviled Potatoes accented by Mushroom Duxelle and Truffle Salt.

A scrumptious three-course brunch followed. Echanson Mary Horn gave members a brief insight into the tour of champagne regions and styles with a wit and precision that only she can give.

Glazed Pork Belly was presented with champagne-braised apples, white cheddar fondue, and a delicate quail egg. It was perfectly paired with Laurent-Perrier Blanc de Blanc Brut Nature, Tours-sur-Marne. The next course, Scallops “Benedict” was served on local favorite 16 Bricks sourdough bread and Smoking Goose jowl bacon. Only a rosé would do for this course: J. Lassalle 1er Cru Brut Rosé, Chigny-les-Roses. The final course of Roasted Lamb Loin served with lamb shank hash, wild mushrooms and tart cherry jus. This rich course was paired with an equally rich wine, Charles Heidsieck Brut Reserve, Reims.

As the brunch concluded, Chef Desai introduced his staff to rounds of standing applause from members who truly appreciated the well-executed event, from safety precautions to outstanding food and wine. After the brunch concluded, many Mondiale members wandered into the attached market to purchase gourmet items to go. There is no doubt that this will become a favorite hot spot for members to enjoy during daytime culinary adventures in the emerging Ohio River scene.

Graig Smith, Vice Chargé de Presse

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Happy New Year to all our members and friends here Happy New Year to all our members and friends here in Cincinnati and around the world!

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Forever in our hearts.  We’ll miss you, Chef. 😢 

Photo Credit: Jeremy Kramer
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