The Cincinnati Bailliage celebrated its second annual dine-around event at the Freestore Foodbank (“the Freestore”) on July 13. This valuable community resource had its humble beginnings in the early 1970s when founder Frank Gerson dedicated his life to providing food to those in need in Greater Cincinnati. His vision was to eliminate hunger in the community. Mr. Gerson operated his program out of a single truck. Today, the Freestore operates out of a new 225,000 square foot state-of-the-art facility and has since inception has provided over 37 million meals to those in need.

One of the Freestore’s signature programs is Cincinnati Cooks! This 10-week job training program is free for students to learn the basics of working in a commercial kitchen. Graduates are typically employed by local restaurants, or they are eligible to enroll in an advanced program known as Second Course. This eight-week program gives students the skills to become employed by fine dining eateries.

The Second Course students were tapped to prepare our Chaîne dinner under the careful tutelage of Chef Marcus Hazel and Director of Workforce Tony Lavatori. As is our Cincinnati custom at dine-around events, each member brought a bottle of great wine to share throughout the evening. To welcome our Chaîne members, students presented tantalizing appetizers including a charcuterie board, imported cheese display, Duck Breast Canopies, Smoked Salmon Roulades, and Jackfruit Tostados.

Freestore President and CEO Kurt Reiber welcomed everyone to the new facility and provided an overview of the organization’s goals and progress. Freestore Board member Mike Kremzar, who was responsible for starting the Cincinnati Cooks! program, received a much deserved round of applause. Bailli George Elliott presented a check for $9,000 to Mr. Reiber on behalf of the Cincinnati Bailliage and the Chaîne Foundation. The contribution represents the commitment of our Cincinnati chapter to support the Freestore in its valuable mission.

Tables were set up to overlook the kitchen where students and staff were busily preparing the evening meal. Blue Crab Cakes, Wood Fired Oysters, and made-to-order Wood Fired Flatbreads were served at one station, while a carving station served Smoked Pesto Glazed Leg of Lamb and Wagyu Beef Tenderloin. Made-to-order Polenta was a hit. A dessert station displayed a wide variety of tasty sweets.

This event was memorable, not only for the superb cuisine and wine but for the social mission and contribution to our community’s culinary talent that this organization represents. Heartfelt rounds of applause went out to Chef Rôtisseur Alan Neace and Vice Chargé de Mission Honoraire Jon Powell who worked closely with the Freestore to plan the event, and to Chef Hazel and Mr. Lavatori for their great execution. 

Graig Smith, Vice Chargé de Presse