On a day when the bitterness of winter was regressing and the hope of spring was emerging, the Cincinnati Bailliage met for the first time at the Maketewah Country Club for a dine-around event.
This fabled club began in 1897 in what is now part of Xavier University. It moved to its present location in 1919 after acquiring land to construct its world-class golf course. The legendary golfer and golf course architect Donald Ross designed the course. The Club has operated continuously since the new course opened in 1921.
Maketewah Country Club 
Patti Myers and Ronna Willis 
Stephen Webb and Vice Chargée de Missions Janet Reynolds 
Maketewah Server with Potato Pave & Salmon appetizer 
Paul Parks, Kevin Chaney, and Dale Settlemyre 
Professionnel du Vin Clayt Daley and Chevalier John Mocker 
Puff Pastry with Goat Cheese appetizer 
Rob Bartola, Keith Triebwasser, Christine Moore, and Sue Mills 
Matthew Millett, Dan Vogelpohl, and Roger Baldwin 
Vice Chargée de Missions Honoraire Carmen Parks and Meredythe Daley 
Debbie Dent, Amy Wolpert, and Linda Trebbi 
Jayne Menke, Christine Moore and Sue Mills 
Jeane Elliott, Janet Reynolds, and Ellen Vanderhorst 
Susan Schuler, Linda Chaney, Kevin Chaney, and Evi Banzhaf 
Echanson Provincial Mary Horn, Laurie Van Drake and Vic Van Drake 
Cantaloupe, Prosciutto, and Mozzarella skewer appetizer 
Amanda Jobe and Clint Haynes 
Janna Skufca, George Elliott, and Frank Skufca 
Members enjoying the selection of wines 
Chevalier Mike Camacci and Ariel Berlanger 
Nick Gonzales, Mark Millett, Dan Vogelpohl, and Isla Vogelpohl 
Beet, Feta, and Arugula Salad 
Filet Tournedos with Truffled Wild Mushroom Risotto 
Raspberry French Soft Cake with Chocolate Mousse 
Bailli de Cincinnati & Chambellan Provincial George Elliott and Executive Chef Brandon Bobb with the Maketewah servers 
Bailli de Cincinnati & Chambellan Provincial George Elliott and Executive Chef Brandon Bobb with the Maketewah kitchen staff 
Dame de la Chaîne Linda Chaney and Kevin Chaney
Seventy-one members and guests assembled in a large, cozy bar area—complete with over-stuffed chairs—where dine-around wine selections were on display. Passed appetizers included Potato Pave with Creme Fraiche, Salmon, and Dill; Cantaloupe, Prosciutto, and Mozzarella with Balsamic Vinegar; and Puff Pastry with Goat Cheese, Honey, Walnuts, and Thyme.
The Club’s main dining room was set for a three-course meal prepared by Executive Chef Brandon Bobb. Bailli George Elliott thanked Dame Linda Chaney and her husband Kevin for sponsoring the Bailliage for this event.
The first course was a Beet and Feta Salad with Arugula, Pistachios, Apples, and Dried Cherries in a Pomegranate Vinaigrette. This was followed by the main course of Filet Tournedos with Truffled Risotto and Fried Asparagus. A Raspberry French Soft Cake with a Chocolate Mousse topped off the meal.
Bailli Elliott concluded the evening by thanking Vice Chargée de Missions Sue Mills for arranging the event with the Chaneys and Executive Chef Bobb. He also introduced the wait staff and thanked them for their attentive service.
Vice Chargée Sue Mills and the Cincinnati Bailliage continue to explore new and exciting venues which are interspersed with tried-and-true eateries throughout the course of the year. This much-appreciated recipe has worked well over the years.
Graig Smith, Vice Chargé de Press