The Cincinnati bailliage spent a warm August afternoon and evening at the country home of Vice Chargé de Missions Clint and Jean Haynes for the twelfth annual charity event and dine-around. The goal of the outing is to raise money for the culinary division of the Cincinnati Freestone Foodbank. This includes “Cincinnati Cooks” which teaches basic culinary skills to students who go on to work at local restaurants and the “Second Course” program which gives students further training that can lead to a culinary degree. These two programs exemplify the Foodbank’s dedication to serve. They provide not only food for underserved residents of greater Cincinnati but also help provide employment leading to vital self sufficiency. In addition, the programs support local restaurants in need of essential staffing.

The theme for this year’s event was French country cooking. Seventy eight members and their guests each brought a bottle of their finest (mostly French) wine which was shared by all in attendance throughout the evening. Several members donated their time and culinary skills for the event. Bailli George Elliott and his wife Jeane greeted members and gave them personalized wine glasses. Appetizers included mussels by Chef Rôtisseur Pat Gaito and Chevalier Andy Jobe, frites by Vice Conseiller Gastronomique Chuck Hong and Dame de la Chaîne Jill Settlemyre, aoli by Dame de la Chaîne Marilyn Buckley, and charcuterie by my wife Jan with a little help from me. A Salad Nicoise was artfully prepared by Echanson Provincial Mary Horn. Main courses included 1) salmon prepared by Chevalier Alan Flaherty, 2) roasted goose by Chevaliers Dan Morrow, Shannon Read, and guest Ralph Haynes, 3) beef tenderloin by Chevaliers Dan Morrow, Shannon Read, and Chef Rôtisseur Pat Gaito, 4) grilled eggplant and peppers by Matt Peitsmeyer, and 5) bordelaise by Chevalier Terence Kloentrup. Decadent desserts included chocolate mousse by Dame de la Chaîne Jill Settlemyre and macarons provided by Vice Chargée de Missions Janet Reynolds.

Throughout the evening, a silent auction was held for the wines left over from the previous twelve Chaîne and Mondiale events. The auction yielded $6,730 and many happy winners of great wines. Each member and guest in attendance also donated $25 for a total of $1950 making the grand total donated to the Foodbank $8,680. All of the money raised goes directly to both of their culinary programs. At the conclusion of the evening, Bailli Elliott thanked all in attendance as well as the Chaîne volunteers who worked hard to make it an extremely successful event. Not only was money raised for an incredibly important cause, but it was done by Chaîne members sharing their time and talents with each other.

Graig Smith, Vice Chargé de Press