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Freestore Foodbank Freestore Foodbank Main Entrance Freestore Foodbank Main entrance of the Freestore Foodbank Famous Ducks from a major Freestore Foodbank annual fundraiser Bailli George Elliott, Freestore Foodbank CEO Kurt Reiber and Freestore Foodbank Board Member and co-founder of Cincinnati Cooks Program Mike Kremzar Volunteer Chef Trainer Mike Van Offen and Jean Reisinger Cognac in charge of Freestore Foodbank Donor Engagement Guenter Matthews, Bethany Butcher, and Sue Flischel Jake Lautman, Joe Pierce, Patti Pierce, Don Buckley, and Marilyn Buckley John Winkelmann, Jeanine Winkelmann, and John Mocker Calvin Johnston and Ken Kenniston Leslie Johnston and Judy Kenniston Don Buckley, Paul Parks, and Shannon Read Janna Skufca and Peg Valentine Renee Schuler, Susan Verschoor, and Jeane Elliott Merrie Stillpass, Susan Verschoor, and Barbara Weyand Sarah Gagnon, David Ebbeler, Graig Smith, Janet Reynolds Carmen Parks and Lee Flischel Ken Kenniston, Evi Banshaf McCord, and Susan Schuler Sue Miller, Linda Trebbi, George Trebbi, and Janet Reynolds Megan Gentry, Noah Gentry, Sue Martz, and Chuck Martz Wines for the evening Warm Jackfruit Tostados Second Course Chef with Appetizers Smoked Salmon Display Duck Breast Bruschetta Second Course Chef with Appetizers Bailli de Cincinnati Chambellan Provincial George Elliott, Tony Lavatory, Vice Chargé de Missions Jon Powell, and CEO Kurt Reiber with Chaîne donation to the Freestore Foodbank Second Course Kitchen Second Course Chefs preparing crab cakes Second Course Chef frying crab cakes Ingredients for make to order Polenta Pesto Glazed Leg of Lamb ready to carve Second Course chefs with Chef Instructor Marcus Hazel Serving Line Second Course Chefs Chef Instructor Marcus Hazel Preparing Wood Fired Flatbread for Marilyn Buckley Black Truffle for Flatbreads John Winkelmann trying Wood Fired Oysters Dessert Display Appreciative Second Course Chefs
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