As if on cue, the Cincinnati weather broke into the 60° range just in time for the annual winter dinner at Mita’s Restaurant on Feb. 19, 2017. This popular Latin American eatery, in the heart of Cincinnati’s vibrant downtown restaurant scene, is expertly run by chef/owner Jose Salazar.
The restaurant is named after his grandmother from Medellin, Colombia. He credits her with giving him his passion for cooking. Mr Salazar grew up in New York City with the constant influence of his grandmother in his daily life. His flagship restaurant Salazar, along with Mita’s, have both been highly acclaimed by legions of Cincinnati foodies.
The menu for the members’ fabulous dinner was a product of the coordinated efforts of Vice Conseiller Gastronomique Chuck Hong and Chef Salazar. Highlights of the evening included Ceviche de Aguja, Braised Lamb Shanks, and Spiced Chocolate Cake all prepared with a Latin American flair. The courses were expertly paired with wines chosen by Vice Echanson Mike Monnin, Professionnel Mary Horn, and their wine committee. The taste and presentation of each course, along with the excellent service combined to make this an extraordinary event.
The timing of this culinary excursion to South America could not have been better. Bailli George Elliott masterfully led the charge to lift members from their winter doldrums and transport them to a brief equatorial vacation through impeccable cuisine. It was truly a treat for members and guests of the Cincinnati Bailliage to peer out into the hustle and bustle of their city while enjoying an enchanting evening of Chef Salazar’s creations.
Graig Smith, Vice Chargé de Presse