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You are here: Home / Chaîne Events / 2019 / Chaîne Winter Dinner at Red Feather – February 10, 2019

Chaîne Winter Dinner at Red Feather – February 10, 2019

The Cincinnati Bailliage had a much needed break from the cold winter blahs with a spectacular dinner at the Red Feather Restaurant in the small upscale suburb of Oakley, Ohio. This contemporary American “farm to table” eatery prides itself on casual dining with an emphasis on classic culinary techniques.

Chef/Owner Brad Bernstein rocketed to the top of the local dining scene and has gained quite a following of dedicated “foodies”.  As a product of Red Feather’s success, a second restaurant recently opened near the University of Cincinnati in a renovated post office and was appropriately named Postmark. This dinner was one of the most anticipated events of the year as previous Chaîne dinners here have been hugely successful.

  • Red Feather Restaurant
    Red Feather Restaurant
  • Pat Gaito, Clint Haynes
    Pat Gaito, Clint Haynes
  • Mike & Carol Monnin, George Elliott, Barbara Miller, Graig Smith
    Mike & Carol Monnin, George Elliott, Barbara Miller, Graig Smith
  • Hors d'Oeuvres
    Hors d’Oeuvres
  • Greg & Jeannette Jones
    Greg & Jeannette Jones
  • Patty Myers, Alan Flaherty, Molly Katz
    Patty Myers, Alan Flaherty, Molly Katz
  • Hugo Tostado, Kathee Van Kirk, Emily Woodward, Drew Baloun, Mary Horn
    Hugo Tostado, Kathee Van Kirk, Emily Woodward, Drew Baloun, Mary Horn
  • J.T. Mayer, Marcus Relthford
    J.T. Mayer, Marcus Relthford
  • Larry Huston, Flavia Bastos, Barbara Weyand, John & Jeannine Winkelmann
    Larry Huston, Flavia Bastos, Barbara Weyand, John & Jeannine Winkelmann
  • Final touches
    Final touches
  • Wine line up
    Wine line up
  • Red Feather staff
    Red Feather staff
  • Chef/Owner Brad Bernstein
    Chef/Owner Brad Bernstein

Upon entering the restaurant, members were greeted with passed appetizers and a gorgeous glass of sparkling rosé. Seats were then taken and Chef Bernstein proceeded to wow our fortunate diners with five sumptuous courses including diver scallops, duck confit, and melt in your mouth Wagyu cheeks.

The courses were meticulously paired with wine selections chosen by Vice Echanson Mary Horn and her wine committee. Many members were quite impressed by an extraordinary pairing of the Wagyu cheeks with a 2012 Masi Serego Alighieri Vaio Amarone.

The entire event was masterfully orchestrated by Vice Conseiller Gastronomique Chuck Hong. Attendees were heard saying that this dinner was the finest in recent memory, which was echoed by this author. Bailli George Elliott, Chef Bernstein, Ms. Horn, and Mr. Hong created a truly magical evening.

Graig Smith, Vice Chargé de Presse

Red Feather Menu 2019
Red Feather Wines 2019

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A belated hearty congratulations to Chuck Hong, @c A belated hearty congratulations to Chuck Hong, @chainecincinnati‘s Vice Conseiller Gastronomique, on his 2022 Bronze Star.  Thank you, Chuck, for all that you do for our chapter and beyond! #chainecincinnati #chaineus
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!

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

Photo Credit: Jeremy Kramer
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