Chaîne des Rôtisseurs Cincinnati

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Dine Around at Freestore Foodbank – July 13, 2026

Chers Confreres:

I would like to invite you to the Chaîne’s July event: a Dine Around at the Freestore Foodbank’s Second Course on Monday, July 13, 2026 at 6:00 PM. This year is our fifth Dine Around at Second Course and it promises to be the best one yet. We again will be welcomed with wonderful appetizers followed by dinner at five great stations in the kitchen to indulge in all those delicious entrees and dessert choices. This year’s event, again coordinated by our own Alan Neace, will leave you well fed and happy (see the fantastic menu below!). So make your plans to attend quickly as this will sell out fast!

This year we will be presenting the Freestore Foodbank Second Course Program with two checks, one from the Chaine representing money all of you donated through our year-end solicitation and our annual silent auction at the picnic, and another check from Genesis Diamonds representing funds raised at their ice cube smash fundraiser at the Truva Turkish Kitchen Dine Around in March.

This Dine Around is limited to just 75 so get your reservations in early before it sells out! Be aware that the cutoff date is Monday, July 6, 2026. 

And, as with all our Dine Arounds, you are asked to bring one QUALITY bottle of wine per person, and if you are so inclined, a bottle to share with dessert.  Please see attached for a refresher on our guidelines.

The menu is as follows:

FIRE & TIDE Coastal Harvest & Smokehouse Feast

PASSED HORS D’OEUVRES

Charred Octopus Spoon

White Bean Puree • Preserved Lemon

Fried Green Tomato

Pimento Cheese • Candied Bacon Jam

Chili-Seared Cauliflower

Cashew Crema • Cilantro Oil

STATION 1 

 WOOD-FIRED COASTAL PROVISIONS

Marra Wood-Roasted Split & Stuffed Lobster Espelette Butter Panade • Charred Lemon 

 PEI Mussels, Littleneck Clams & Charred Octopus Tortiglioni • Roasted Tomato–Fennel Shellfish Broth

Charred Haricot Verts • Shallot Vinaigrette 

STATION 2 

SMOKEHOUSE CARVING

Texas Prime Brisket • White Oak Smoked Turkey Breast • Cedar Plank Atlantic Salmon 

Cave-Aged Gruyère Macaroni Gratin with Herb Breadcrumbs

Bourbon BBQ • Horseradish Cream • Garden Chimichurri 

House Pickles & Pickled Okra 

STATION 3

 RAW BAR & COASTAL STARTERS

East Coast Oysters • Jumbo Shrimp Cocktail • Smoked Trout Dip

Fennel & Cucumber Salad • Marinated Artichokes

Mignonette • Cocktail Sauce 

STATION 4

 ROLLS & SLIDERS

Warm Buttered Maine Lobster Rolls • Blue Crab Rolls

Carolina Pulled Pork Sliders

Smoked Andouille Sausage with Creole Mustard

Watermelon & Heirloom Tomato Salad

Summer Succotash – Sweet Corn • Lima Beans • Peppers • Herbs

Honey Butter Cornbread

STATION 5

 FLAMING DONUTS & ICE CREAM ROLL-UPS

Fresh Flaming Donuts • Bourbon Caramel Sauce

Toasted Pecans • Candied Almonds • Fresh Berries • Whipped Mascarpone • Local Honey

The reception begins at 6:00 PM with dinner at 6:45 PM.

Dress is Business Casual with Ribbons.

Second Course is located on the west side at 3401 Rosenthal Way, Cincinnati, 45202 just off of Route US 50, west of the Delhi Pike intersection.  There will be no valet parking, but free parking is available in the parking lot. 

GUESTS WILL NOT BE ALLOWED AT THIS EVENT due to the size of the venue and our past history of demand for reservations. Reservations are limited to the first 75 to reserve.  The deadline for reservations is Monday, July 6, 2026. If you have any dietary restrictions please email them to Ray Vanderhorst at: vanderhorst.ray@gmail.com.

The price is $100 per person inclusive of tax and service charge.

To reserve your spot and make your $100 per person payment we can take your payment with pay pal or credit card through the links below whether you are reserving for one person or two.  If reserving for three just use a combination of the two. We also accept payment through Venmo, preferred, (@Chaine-Cincinnati) or by check. If paying by check, please send it to Ray Vanderhorst, 1415 Herschel Ave., Cincinnati, OH 45208 and please email him at vanderhorst.ray@gmail.com that you are doing so. Make your reservations before the Monday, July 6, 2026 deadline.   See attached for Venmo instructions.

The pay pal links are as follows:

For one person:

https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=3ZN8RHJZ3ZGSW

For two people:

https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=5PLFAJM9RVZSY

I hope to see you all on July 13!

Regards,

George Elliott

Bailli

Welcome to the Cincinnati Bailliage of the Confrérie de la Chaîne des Rôtisseurs!

Chaîne Cincinnati includes local businessmen and women, doctors, lawyers, chefs, wine distributors and retailers as well as others in the food and wine fields. Our Bailliage unites professional and amateur gastronomes in a private, not-for-profit society committed to promoting the culinary arts and those of enology and hospitality through example, education and camaraderie.

As an example, we foster the development of the culinary arts among our community's promising chefs by contributing to the Cincinnati Freestore Foodbank’s culinary education program called Cincinnati Cooks. We raise money for this purpose by asking for voluntary donations from our members annually, holding an annual wine auction and having special fundraising events.

Additionally, the Cincinnati Chaîne is home to an active chapter of Société Mondiale du Vin, an organization dedicated to enjoying and learning about the world of fine wine and spirits. Over the last few years our members have toured internationally renowned wine destinations to further their understanding of those areas and their wines.

The Bailliage de Chaîne des Rôtisseurs Cincinnati is affiliated with the Confrérie de la Chaîne des Rôtisseurs, Bailliage des Etats-Unis (United States Chapter), which is associated with the International Headquarters in Paris.

Salut and Vive la Chaîne!