On an unseasonably cool, sunny afternoon in August—just in the nick of time before the massive heatwave started moving full force into the Midwest—the Cincinnati Bailliage held its tenth annual dine-around at the country home of Vice Chargé de Missions Clint and Jean Haynes just across the Ohio state border in Liberty, Indiana.

Once a year, the Haynes and their extended family members graciously open their indoor event center and secure a large outdoor tent for Chaîne members, spouses, and guests. Each attendee brings a bottle of delicious summer wine to sip and share throughout the evening.

What makes this event so dear to the hearts of our bailliage is that it raises money for the Cincinnati Freestore Foodbank’s two culinary teaching programs :1) Cincinnati Cooks! which teaches basic culinary skills for students to become employed at local restaurants, and 2) the Second Course program which trains its students in more advanced skills which can lead to a culinary degree or employment at a higher level restaurant position. The money for these donations was raised through a silent auction held over the course of the evening where members bid on wines left over from the previous year’s events. In addition, each of the 71 members in attendance donated $25 per person for this worthy cause.

This year’s theme was a Hawaiian Luau and was the culmination of the efforts of numerous talented members of the bailliage. Planning started in the spring at Chef Rôtisseur Pat Gaito’s home. As is their custom, Bailli George Elliott and his wife Jean greeted guests at the sign-in table and distributed the all-important wine glasses. The Haynes’ grandson Noah Jobe handed out leis provided by Vice Conseiller Gastronomique Chuck Hong.

Appetizers were prepared by Chef Rôtisseur Pat Gaito and Chevalier Andy Jobes (Clams & Pasta in White Wine Sauce); Chevaliers Shannon Read and Matthew Peitsmeyer (Down Home Slow Grilled Chicken Wings); and Echanson Provincial Mary Horn (Shrimp and Spam Skewers—yes, you read that correctly, SPAM!!—served with a slightly sweet, sour, and garlic sauce that was outrageously good).

The salad buffet included Chef Rôtisseur Pat Gaito’s famous Watermelon Salad and Grilled Pineapple, Vice Conseiller Gastronomique Chuck Hong’s traditional Hawaiian Salmon Lomi Lomi, and Dame Martha Coors’ tasty Macaroni Salad.

Chevaliers Dan Morrow and Shannon Read used their advanced engineering skills to roast a 130-pound Berkshire pig for 16 hours. While the pig was roasting, they also dressed and prepared three fresh-caught Alaskan Salmon (flown in by Vice Chargé de Missions Clint Haynes) with the assistance of Echanson Provincial Mary Horn.

And for dessert, a creative Fire and Ice duo included a Kona Ice truck (complete with specialty adult toppings) and a Chocolate Fountain disguised as a Flaming Volcano served with fruit and baked goods for dipping!

The silent auction was organized by Vice Echanson Honoraire Mike Monnin, Echanson Provincial Mary Horn, and Vice Chargée de Missions Janet Reynolds. The auction generated $6,345. Along with member donations, the event raised a total of $8,120 to donate to our friends at the Freestone Foodbank.

Thanks to the Haynes family, the Cincinnati Bailliage hopes to host this event for many years to come. It is a strong aspect of the Chaîne’s mission to support the Freestore in the nonprofit organization’s own mission to feed those in need and to help less advantaged members of our community skill up for meaningful culinary employment.

It’s certainly not a bad perk to be able to enjoy exceptional food and wine in pursuit of this vital goal!

Graig Smith, Vice Chargé de Presse