On a hot, humid Bastille Day Eve, the Cincinnati bailliage celebrated its fifth annual dine-around event at the Freestore Foodbank on the shore of the Ohio River. Since the early 1970s, this vital organization has been providing not only food, but hope for a better life for local residents in need. This 225,000 square foot complex contains offices, storage, and a state of the art kitchen as well as a dining facility. The food bank was spearheaded by President and CEO Mr. Kurt Reiber for the past 15 years but upon his recent retirement, Mr. Kreg Keesee has taken over the reins. This outstanding institution has grown to become the region’s eighth largest nonprofit and distributes over 47 million meals annually while growing its assets from $5 million to over $30 million during Mr. Reiber’s tenure.

Over the past five years, the Cincinnati bailliage has supported one of the key training programs of the free store known as Cincinnati Cooks!. This is a 10-week training course which teaches students the essentials of working in a commercial kitchen. Upon graduation, students can gain employment in a local restaurant or enroll in an advanced program known as the Second Course, headed by Chef Rôtisseur Alan Neace. This eight-week, higher level program gives students the skills to become employed in fine dining restaurants or go on to earn a degree at an accredited culinary program like the one at the Midwest Culinary Institute of Cincinnati.

On this night, Cincinnati Chaîne members were greeted in the magnificent large glass foyer of the Freestore where their wines were opened and displayed for all to share. Appetizers were passed and the new Freestore President and CEO, Kreg Keesee was introduced to a nice round of applause. Bailli George Elliott then presented Mr. Keesee with two checks from the bailliage. A $10,000 check represented money collected from member donations as well as the annual silent auction of wines left over from the previous year’s events. The second check for $2500 came from a charity event hosted by Chevalier David Cooper, manager of Genesis Diamonds. The tradition of supporting local culinary training was started by Chambellan Provincial Midwest and Bailli Honoraire Irwin Weinberg many years ago and has been faithfully continued by Bailli Elliott.

Following the check presentation, everyone was ushered into the dining area adjacent to the well equipped kitchen where five cooking stations were set up. Members could observe Chef Neace, his staff, former graduates of the program and his students preparing our evening meal. The stations included wood fired coastal provisions, smokehouse carvings, a raw bar with seafood starters, rolls and sliders, and an outrageous flaming donut and rolled ice cream station. Following this entertaining and delectable dining event, Chef Neace, the Freestore Foodbank staff and students, and Vice Chargè de Missions Sue Mills were given a round of applause for their hard work in organizing an outstanding evening. How incredibly fortunate we are to be able to play a small role in much needed food relief for the community, culinary training for those in need of employment, and the ability to support our local restaurants.

Graig Smith, Vice Chargé de Presse