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.

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