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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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