In traditional Cincinnati fashion, members of the Chaîne shared bottles of their best wines and brought along a lot of curiosity to a new venue, the Mom ’N ’Em Coffee and Wine Shop. This innovative and hugely successful eatery is the brainchild of the Ferrari Brothers, Tony and Austin. Originally envisioned as an airstream coffee bar, the original flagship location opened in house near downtown in a neighborhood called Camp Washington. It was so successful that the entrepreneurial brothers opened a second location in the unassuming eastern neighborhood of Madisonville.
This was the second event that the Ferrari brothers hosted for the Cincinnati chapter. The first was a Dine-Around at Fausto housed at the Cincinnati Museum of Modern art featuring National Young Chef Competition Runner Up Phil Gentry. It was so successful that the Cincinnati Bailliage was more than eager to experience a second Ferrari Brothers venue.
Mom ’N ’Em features breakfast and lunch items including coffee, wine, house cocktails, and a wide array of tinned fishes served with caper-berries, lemon, and grilled bread. A three course dinner series is offered the final Friday and Saturday each month and is always sold out far in advance.
A long breakfast bar was perfect for displaying members’ wide array of sparkling and still wine selections. Passed appetizers included Salmon Mousse on a Seeded Cracker, Romaine Hearts with Homemade Ricotta, and Beets with Farmers Cheese. A creative and comforting three-course dinner featured Cauliflower Veloute, Braised Gerber Farms Chicken Cassoulet, and an outstanding Espresso Creme Brûlé.
Following dessert, Bailli George Elliott introduced the Ferrari Brothers and their staff to an enthusiastic round of applause for an “over the top” performance.
This event was the brainchild of Chargé de Missions Jon Powell who was also responsible for the popular Fausto event. Jon’s efforts to introduce members to new “diamonds in the rough” surprised and delighted the Cincinnati membership. He has enhanced one of the main missions of the bailliage, which is to find and support local talent in the culinary industry.
Graig Smith, Vice Chargé de Presse