The Cincinnati Bailliage ventured into new territory on March 16^th by partnering with Truva Turkish Kitchen and Genesis Diamonds for a dine-around event that also helped to raise much needed funds for the local Freestone Foodbank.

These two establishments are located side by side in the fashionable Kenwood region just northeast of Cincinnati. The evening started out with 80 members and guests meeting at Genesis Diamonds where they were greeted by Chevalier (and general manager) David Cooper and his gracious staff. Each person brought a high-quality bottle of wine to share with the group throughout the evening. The group enjoyed passed appetizers—sigar borek (a flaky fried pastry with cheese and parsley), stuffed grape leaves, and simit bites (Turkish bagels with sausage and cheese)—while perusing the sparkling cabinets of diamond jewelry. (There may have been a few purchases!)

To raise funds for charity, Genesis Diamonds sold fifty small blocks of ice (think the size of a good Manhattan) at $50 per block. During this reception and mini-competition, those who had bought one or two blocks smash their block to reveal a cubic zirconium and the secret identification of the competition winner. One lucky person won a 3-carat lab grown diamond: Chargée de Presse Provincial Midwest Kathy Merchant. She will be able to work with Chevalier Cooper to fashion a unique custom piece of jewelry with her diamond. Moreover, the raffle raised $2,500 which will go to the Freestone Foodbank to assist in not only feeding those in need but also to promote their culinary teaching programs.

Following the “ice smashing” and appetizers, dinner was served next door at Truva Turkish Kitchen where they were treated to a three-course Turkish dinner. This upscale Mediterranean eatery is owned by Murat Karahan and first opened its doors in Cincinnati in 2015. In 2021, the restaurant moved to its current Kenwood location and has recently opened two other restaurants, one in a northern Cincinnati suburb and another in Charlotte, North Carolina.

The restaurant is known for tender kebabs, savory mezes, and delicate baklava. The first course consisted of a vegetable salad with chunky feta, lahmacun (ground beef, lamb, and vegetables in thin-crust dough), served with assorted dips and pita. The second course included slow-roasted lamb kebabs, dumplings filled with beef and garlic yogurt, and grilled chicken thighs served over smoked pureed eggplant. The dessert was a mouthwatering pistachio baklava and caramelized milk pudding.

At the conclusion of the evening, Bailli Elliott thanked the restaurant staff and Chevalier Cooper for an amazing evening. A special thank you and round of applause was given to Vice Chargée de Missions Sue Mills for masterfully thinking outside of the box and creating an evening to remember. Great food, exceptional wine, and a chance to support our food bank in their quest to alleviate hunger— it doesn’t better than that!

Graig Smith, Vice Chargé de Presse