The Cincinnati Bailliage held its third annual dine around event on July 10 at the Cincinnati Freestore Foodbank on the banks of the Ohio River. Since the early 1970s, this vital nonprofit organization has been providing not only food, but hope for local residents seeking a better life. During that period, the Freestore has served over 38 million meals which includes 11 million pounds of produce and 7 million pounds of retail food rescue.

During our three-year partnership with the Freestore, the Cincinnati Bailliage has supported one of their key training programs known as Cincinnati Cooks! This is a free 10-week training course that teaches the essentials of working in a commercial kitchen. To date, the program has graduated 126 students who have gone on to work in local restaurants or enrolled in an advanced program known as “Second Course.” This eight-week advanced program gives students the skills they need to become employed in fine dining restaurants or to enroll for a degree at the Midwest Culinary Institute at Cincinnati State Technical and Community College. These training programs are run with great pride and dedication by Chef Rôtisseur Alan Neace, Chef Marcus Hazel, Program Director Danny Bungenstock, and Director of Workforce Tony Lavatori..

The Freestore’s massive new state-of-the-art facility spans 225,000 square feet. The expansive glass foyer was perfect for our reception where members’ wines were available for sharing throughout the evening. Chief Development Officer and Vice President of External Affairs Trish Rayner thanked the Chaîne for its partnership and gave a brief, insightful overview of the Freestore Foodbank’s programs. Bailli George Elliott presented Ms. Rayner and Chef Neace with a check for $9,000 raised from member donations as well as the Bailliage’s annual silent auction of wine.

Students and staff were hard at work preparing the evening’s offerings in the stunning commercial kitchen facility. In addition to cheese and charcuterie boards, seven serving stations included: 1) Soft Shell Crab and Chicken-n-Waffle Po-Boys; 2) Stir Fry Vegetables, Noodles, & Sushi; 3) Raw Oysters & Cold Seafood; 4) Grilled Mediterranean fare; 5) Brick Oven Bites & Dips; 6) Carved Beef Tenderloin and Hot Smoked Fish; and 7) a display of International Desserts. The vast array of artfully crafted dishes, combined with the students’ evident pride in the event, bowled over our members.

At the conclusion of the evening, Bailli George Elliott brought out the staff and students who were greeted with enthusiastic rounds of applause by the sold-out crowd of 75 members. Another well-deserved round of applause was given to Vice Chargée de Missions Sue Mills and Vice Chargé de Missions Clint Haynes, as well as Chef Rôtisseur Neace, for their creative collaboration in arranging this incredible event.

Enjoying meticulously prepared cuisine and fine wine while supporting our community is about as good as it gets.

Graig Smith, Vice Chargé de Presse