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You are here: Home / Chaîne Events / 2024 / Dine Around at Haynes Family Farm – August 10, 2024

Dine Around at Haynes Family Farm – August 10, 2024

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.

  • Sign in Table
    Sign in Table
  • Sign in Table
    Sign in Table
  • Tent set up and Dessert Stations
    Tent set up and Dessert Stations
  • Auction Wines
    Auction Wines
  • Sharri and Pat Mills perusing the wine auction
    Sharri and Pat Mills perusing the wine auction
  • Vice Echanson Honoraire Mike Monnin and Vice Chargée de Missions Janet Reynolds
    Vice Echanson Honoraire Mike Monnin and Vice Chargée de Missions Janet Reynolds
  • Wayne Dent, Debbie Dent, and Chuck Hong
    Wayne Dent, Debbie Dent, and Chuck Hong
  • Paul Parks, Susan Schuller, and Carmen Parks
    Paul Parks, Susan Schuller, and Carmen Parks
  • Jean Haynes, J.J. Jenkins, and Lizzy Weinberg
    Jean Haynes, J.J. Jenkins, and Lizzy Weinberg
  • Clint Schirtzer, Sue Schirtzer and Pat Gaito
    Clint Schirtzer, Sue Schirtzer and Pat Gaito
  • Maria Hoffman, Barbara Weinberg, and Martha Coors
    Maria Hoffman, Barbara Weinberg, and Martha Coors
  • Dame de la Chaîne Kathy Comisar and Vice Echanson Honoraire Mike Monnin
    Dame de la Chaîne Kathy Comisar and Vice Echanson Honoraire Mike Monnin
  • Vice Chargée de Missions Honoraire Carmen Parks and Carol Monnin
    Vice Chargée de Missions Honoraire Carmen Parks and Carol Monnin
  • Bailli de Cincinnati & Chambellan Provincial George Elliott and Chevalier Jim Hemesath
    Bailli de Cincinnati & Chambellan Provincial George Elliott and Chevalier Jim Hemesath
  • Chuck Hong, Peg Valentine, and Mike Valentine
    Chuck Hong, Peg Valentine, and Mike Valentine
  • Eric Durbin, Carol Durbin, and Don Buckley
    Eric Durbin, Carol Durbin, and Don Buckley
  • Glory Larson McDougall and Sandra Pacak
    Glory Larson McDougall and Sandra Pacak
  • Larry Mosteller and Dame de la Chaîne Kathy Comisar
    Larry Mosteller and Dame de la Chaîne Kathy Comisar
  • Alex Taylor learning the art of Champagne Sabering
    Alex Taylor learning the art of Champagne Sabering
  • Vice Chargé de Missions Don Buckley mastering his Champagne Sabering
    Vice Chargé de Missions Don Buckley mastering his Champagne Sabering
  • Vice Chargé de Missions Don Buckley celebrating his Champagne Sabering
    Vice Chargé de Missions Don Buckley celebrating his Champagne Sabering
  • Chef Rôtisseur Pat Gaito prepairng his Clams & Pasta in a White Wine Sauce,
    Chef Rôtisseur Pat Gaito prepairng his Clams & Pasta in a White Wine Sauce,
  • Clams & Pasta in a White Wine Sauce
    Clams & Pasta in a White Wine Sauce
  • Chevalier Shannon Read Preparing Down Home Slow Grilled Chicken Wings
    Chevalier Shannon Read Preparing Down Home Slow Grilled Chicken Wings
  • Graig Smith and Mary Horn
    Graig Smith and Mary Horn
  • Shrimp and Spam Skewers
    Shrimp and Spam Skewers
  • The Grill Masters taking a well deserved break
    The Grill Masters taking a well deserved break
  • Grilled Pineapple
    Grilled Pineapple
  • Chuck Hong and Mary Horn preparing salmon for the smoker under the watchful eye of Noah Jobe
    Chuck Hong and Mary Horn preparing salmon for the smoker under the watchful eye of Noah Jobe
  • Chevalier Dan Morrow and Chevalier Shannon Read checking the smoked salmon
    Chevalier Dan Morrow and Chevalier Shannon Read checking the smoked salmon
  • Echanson Provincial Mary Horn deboning the Smoked Salmon
    Echanson Provincial Mary Horn deboning the Smoked Salmon
  • The Smoked Salmon
    The Smoked Salmon
  • The Pig on the grill
    The Pig on the grill
  • Chevalier Shannon Read and Chevalier Dan Morrow plating the Pig
    Chevalier Shannon Read and Chevalier Dan Morrow plating the Pig
  • Roast Pig with bacon and sausage
    Roast Pig with bacon and sausage
  • Watermelon Salad
    Watermelon Salad
  • Macaroni Salad
    Macaroni Salad
  • Salmon Lomi Lomi
    Salmon Lomi Lomi
  • The buffet
    The buffet
  • Guests enjoying the buffet
    Guests enjoying the buffet
  • The dinner offerings
    The dinner offerings
  • The Picnic Area
    The Picnic Area
  • Guests enjoying Chocolate Fountain
    Guests enjoying Chocolate Fountain
  • The Kona Ice Truck Tour
    The Kona Ice Truck Tour
  • The youngest guest enjoying Kona Ice
    The youngest guest enjoying Kona Ice
  • Lizzy Weinberg studying the Adult Topping options for Kona Ice
    Lizzy Weinberg studying the Adult Topping options for Kona Ice
  • A little taste of the Kona Ice
    A little taste of the Kona Ice

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

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