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You are here: Home / Chaîne Events / 2022 / Dine Around at Second Course – July 21, 2022

Dine Around at Second Course – July 21, 2022

The Freestore Foodbank staff gave the Cincinnati Bailliage members a warm welcome into its cool urban home on a sweltering evening in July. Since 1971, this beacon of hope fulfills its mission to improve lives by eliminating hunger in partnership with the community. The organization’s larger vision goes beyond its immediate neighborhood to creating a hunger-free, healthy, and thriving city, providing nutritious food and support services that offer a pathway from crisis to stability.

One of Freestore Foodbank’s most successful programs is Cincinnati COOKS!, a 10-week, no-cost job training program teaching students about the mechanics of a commercial kitchen. Graduates are employed by local restaurants and then may enroll in the advanced program called Second Course. This eight-week course steps up the skills students need for management positions in fine dining restaurants.

  • Freestore history - Cincinnati Cooks Debut
    Freestore history – Cincinnati Cooks Debut
  • Appetizer Buffet
    Appetizer Buffet
  • Falafel
    Falafel
  • Bacon wrapped figs
    Bacon wrapped figs
  • Grilled lobster tails
    Grilled lobster tails
  • Poached Salmon
    Poached Salmon
  • Guests enjoying appetizer buffet
    Guests enjoying appetizer buffet
  • Dessert Buffet
    Dessert Buffet
  • Carved Chaîne Tribute
    Carved Chaîne Tribute
  • Carved Chaîne Tribute’s Creator Second Course student Antoinette Reid
    Carved Chaîne Tribute’s Creator Second Course student Antoinette Reid
  • Mark Millett and Matthew Millet sharing wine selections
    Mark Millett and Matthew Millet sharing wine selections
  • Marilyn Harris, Mike Monnin, Jon Powell, and Jeane Elliott
    Marilyn Harris, Mike Monnin, Jon Powell, and Jeane Elliott
  • Freestore Foodbank President & CEO Kurt Reiber, Bailli & Chambellan Provincial George Elliott, and Director of Workforce Tony Lavatori
    Freestore Foodbank President & CEO Kurt Reiber, Bailli & Chambellan Provincial George Elliott, and Director of Workforce Tony Lavatori
  • Freestore Foodbank Motto
    Freestore Foodbank Motto
  • Freestore Foodbank Motto
    Freestore Foodbank Motto
  • Freestore Foodbank Motto
    Freestore Foodbank Motto
  • Salad Buffet
    Salad Buffet
  • George Elliott, Jeane Elliott, Marilyn Buckley, Don Buckley
    George Elliott, Jeane Elliott, Marilyn Buckley, Don Buckley
  • Alan Flaherty, Mary Jane James, Bill James, J.T.Mayer
    Alan Flaherty, Mary Jane James, Bill James, J.T.Mayer
  • Susan Schuler, Linda Chaney, and Pat Gaito
    Susan Schuler, Linda Chaney, and Pat Gaito
  • Bill Eckerle and Bailli de Cincinnati & Chambellan Provincial George Elliott
    Bill Eckerle and Bailli de Cincinnati & Chambellan Provincial George Elliott
  • Paul Parks and Director of Workforce Tony Lavatori in the Cincinnati Cooks kitchen
    Paul Parks and Director of Workforce Tony Lavatori in the Cincinnati Cooks kitchen
  • Chef Rôtisseur Alan Neace demonstrating carving technique
    Chef Rôtisseur Alan Neace demonstrating carving technique
  • Chef Rôtisseur Alan Neace demonstrating carving technique
    Chef Rôtisseur Alan Neace demonstrating carving technique
  • Chef Rôtisseur Alan Neace demonstrating method for Polenta Bar
    Chef Rôtisseur Alan Neace demonstrating method for Polenta Bar
  • Marilyn Harris, Kathleen MacQueeney, and Freestore Foodbank President & CEO Kurt Reiber
    Marilyn Harris, Kathleen MacQueeney, and Freestore Foodbank President & CEO Kurt Reiber
  • Patti Myers and Mary Horn
    Patti Myers and Mary Horn
  • Plans for new Freestone Foodbank facility
    Plans for new Freestone Foodbank facility
  • Attendees hearing about Cincinnati Cooks program
    Attendees hearing about Cincinnati Cooks program
  • Freestore Foodbank President & CEO Kurt Reiber explaining Cincinnati Cooks program
    Freestore Foodbank President & CEO Kurt Reiber explaining Cincinnati Cooks program
  • Freestore Foodbank President & CEO Kurt Reiber accepting donation from Bailli de Cincinnati & George Elliott with Jon Powell
    Freestore Foodbank President & CEO Kurt Reiber accepting donation from Bailli de Cincinnati & George Elliott with Jon Powell
  • Cincinnati Cooks Second Course students and Chef Trainer Marcus Hazel
    Cincinnati Cooks Second Course students and Chef Trainer Marcus Hazel
  • Cincinnati Cooks Second Course Chef Trainer Marcus Hazel accepting Chaîne Plate from Bailli de Cincinnati & Chambellan Provincial George Elliott
    Cincinnati Cooks Second Course Chef Trainer Marcus Hazel accepting Chaîne Plate from George Elliott
  • Cincinnati Cooks Second Course Chef Trainer Marcus Hazel and Bailli de Cincinnati & Chambellan Provincial George Elliott with Cincinnati Cooks Second Course students
    Cincinnati Cooks Second Course Chef Trainer Marcus Hazel and George Elliott with Cincinnati Cooks Second Course students
  • Cincinnati Cooks Second Course Chef Trainer Marcus Hazel and Cincinnati Cooks Second Course students receiving a standing ovation from attendees
    Cincinnati Cooks Second Course students receiving a standing ovation from attendees

The dining room and kitchen facility would have been impressive even if the rooms had been empty! But they were quite simply alive with positive energy (and good food). While the student chefs prepared main courses in the impressive commercial kitchen, Chaîne members feasted on a resplendent display of hors d’ oeuvres including shrimp, grilled lobster tails, poached salmon, bacon-wrapped figs, crab cakes, and falafel. As is the custom of Cincinnati dine-arounds, each member brought a bottle of a fine wine to share.

To enhance our welcome to their facility, Student Antoinette Reid carved a watermelon with the inscription “Cincinnati Chaîne 2022.” In his welcoming remakrs, Freestore Foodbank President and CEO Kurt Reiber gave an overview of the culinary program as well as plans for a new 25,000 square foot facility that will consolidate programs under one roof. His vision for the future of this amazing lifeline to the community was truly inspiring.

Bailli George Elliott presented Mr. Reiber with a check for $4,000 to support the Freestore Foodbank’s vital services. Over the course of the evening, many people were overheard to remark that they also planned to step up personal support.

Determined to showcase Second Course students’ full range of talents, the kitchen was set up with stations to serve carved filet mignon and panko encrusted lamb chops, made-to-order polenta with custom toppings, and a medley of salads. For those who still had enough appetite to indulge a sweet tooth, a dessert bar capped off the evening.

When Bailli George Elliott invited the Second Chance staff to assemble, the dining room erupted into applause with a standing ovation for an “over the top” evening. Special thanks went to Director of Workforce Tony Lavatori, Chef/Trainer Marcus Hazel, Chef Rôtisseur Alan Neace, and Vice Chargé de Mission Jon Powell, for their roles in making the evening an outstanding success.

This amazing culinary experience, combined with the stories of how the Freestore Foodbank supports the Cincinnati community, made this one of the most successful events in recent memory. In fact, this author struggled to keep dry eyes during many of the presentations and agrees with Bailli Elliott: this should be an annual event including donations from the Chaîne.

Graig Smith, Vice Chargé de Presse

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Congratulations to Bertrand de Boutray on his re-e Congratulations to Bertrand de Boutray on his re-election to a second term as Bailli Délégué des Etats-Unis!  #chaineus #chainecincinnati
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