The Cincinnati bailliage held a spring dine-around event at Marigold Restaurant in the heart of the downtown Fountain District on April 13. The sixth restaurant to open in Cincinnati under the ownership of Haley and Chef Anthony Sitek’s Crown Republic Group, this eatery is a fascinating blend of British and Indian cuisines. The couple’s other restaurants are wonderfully diversified to include a range of cultural experiences including Crown Republic Gastropub, Rosie’s Italian Restaurant, Five Kitchen and Bar, Losanti Steakhouse, and Cantina Mexican Restaurant.

Marigold, which has been open for just over a year, has received rave reviews from prominent local foodies thanks to Chef Megan Yung at its helm. Chef Yung honed her skills at Le Cordon Bleu in London as well as The Girl and the Goat in Chicago. She describes her preparations as a soulful fusion of British and Indian cuisine with layered, vegetable-forward dishes.

Seventy-one members and guests clustered in a large reception area flanked by a long modern bar encased in stunning dark wood emulating classic British style. Each member and their guests shared a bottle of excellent wine, displayed on the bar for sampling throughout the evening. Passed appetizers included Batata Vada (Yukon potatoes with masala butter), Tartare Cups, and Malabar Shrimp especially well-paired with a wide variety of white wine selections.

The diligent Marigold staff served a three-course meal highlighting the wizardry of Chef Yung’s British/Indian fusion. The first course was Pachadi Salad, itself a fusion of carrots, tomatoes, peanuts, corn, pomegranate seeds, and arugula dressed in a sensational house creation. The second course was a traditional Beef and Guiness Pot Pie, braised beef and buttery mashed potatoes. Of course, members and guests flocked to the bar to sample the wide variety of red wine offerings with this particular dish. The exclamation point fo the evening was a sinfully delicious dessert course: Sticky Toffee Pudding.

At the conclusion of the evening, Bailli George Elliott introduced the Marigold staff who were met with a warm, thankful round of applause. Bialli Elliott also thanked Vice Chargée de Missions Sue Mills for her collaboration with Chef Yung to produce a memorable event.

In this author’s opinion, the most significant aspect of the evening was the Cincinnati Bailliage’s willingness to step out if its culinary comfort zone to embrace new experiences.

Graig Smith, Vice Chargé de Presse