In one of the Cincinnati Bailliage’s favorite traditions and most anticipated events of the year, seventy members and guests gathered for the 11th annual dine-around and charity auction cookout event. This year’s theme was Yellowstone. Dress code: best western garb! Dine-around: best Summer wine to share. All within a quick drive over the border (to Liberty, Indiana) to the country home of Vice Chargé de Missions Clint and Jean Haynes. The event raises money for the culinary division of the Cincinnati Freestore Foodbank.
Several members of the bailliage volunteer their skills to cook for the event. The evening started with some amazing appetizers including Chevalier Shannon Read’s Texas Chili and Chef Rôtisseur Pat Gaito’s salmon sliders. As appetizers were being served, a chili cook-off took place with entries from Echanson Provincial Mary Horn, Dame Marilyn Buckley, and Chevalier Alan Flaherty. When the votes were in, all agreed that each of the entries were outstanding, but Mary Horn’s rich, dark chili and specially seasoned jalapeños edged out the competition for bragging rights.
John Verschoor and Jeane Elliott manning the check in table 
Anne Luceke and Dame de la Chaîne Marilyn Buckley 
Dame de la Chaîne Martha Coors and Vice Chargé de Missions Clint Haynes 
Kathy Comisar, Larry Mosteller, and Mary Horn 
Eva Jobe, Dame de la Chaîne Amanda Jobe, and Dame de la Chaîne Jean Haynes 
Carol Durbin and Abby Peitsmeyer 
Jeff Burrough and Jennifer Burrough 
Ralph Haynes and Kate Haynes 
Alan Flaherty, Mark Millett, and Patti Myers 
Carol Monnin and Dame de la Chaîne Marilyn Buckley 
Jeff Burrough and Vice Chancelier-Argentier Honoraire Susan Verschoor 
Cheryl Smith and Maria Hoffman 
Alex Taylor, Mikaela Allee, Mark Millett and Matthew Millett 
Kim Jackson and Chevalier Ray Jackson 
Martha Landgraf and Mike Landgraf 
Wines up for auction 
Bailli de Cincinnati & Chambellan Provincial George Elliott and Vice Chargée de Missions Janet Reynolds with the wines included in the auction 
Vice Chargé de Missions Don Buckley and Dame de la Chaîne Marilyn Buckley bidding on the wine auction 
The 24 hour fire roasting 
Removing the beef from the fire 
Moving the beef to the carving table 
Removing the spit 
Moving the carving table to the serving area 
Arriving at the carving and serving area 
The carving team – Vice Echanson The carving team – Mike Monnin, Dan Morrow, Mary Horn, and Ralph Haynes 
Vice Echanson Honoraire Mike Monnin and Chevalier Dan Morrow carving the beef 
Vice Echanson Honoraire Mike Monnin carving 
Dame de la Chaîne Jill Settlemyre and Vice Conseiller Gastronomique Chuck Hong preparing the Saratoga Chips 
Vice Conseiller Gastronomique Chuck Hong frying the Saratoga Chips 
Preparing the Salmon Sliders 
Chef Rôtisseur Pat Gaito and Vice Chargé de Presse Graig Smith grilling the salmon sliders 
Mary Jane James trying the salmon sliders 
The Buffet 
Watermelon and Blueberry Salad 
Pasta Salad with Shrimp 
Peaches with Ricotta 
Grilled Asparagus 
The Feast 
Buffet Offerings 
Chef Rôtisseur Pat Gaito with Beef 
Dine Around Wines brought to share 
Dine Around Wines brought to share 
Echanson Provincial Mary Horn’s Baked Bean submission coming out of the smoker 
Baked Bean Bake Off Entries 
Baked Bean Bake Off Entries being sampled 
Echanson Provincial Mary Horn receiving her prize from Chef Rôtisseur Pat Gaito for winning the Baked Bean Bake Off 
Yellowstone Cake 
Yellowstone Cake 
Visiting Horses 
Special Guests Greeting Chef Rôtisseur Pat Gaito 
Vice Chargé de Missions Clint Haynes and Ralph Haynes 
The Hired Help 
The Hired Help 
Special Guests 
Special Guest
The dinner buffet line is traditionally filled to overflowing with a wide array of salads and themed entrées. Pat Gaito prepared the summer salads. A mouth-watering salmon course was enjoyed by all, but especially those who were not so enthralled with the hoofed offering. Chevalier Dan Morrow, Chevalier Shannon Read, and Clint Haynes applied their engineering skills to roast a side of beef which required more than 24 hours of preparation and extensive “rotisseur” skills. Echanson Honoraire Mike Monnin volunteered his butchering expertise to carve the meat into savory slices served with sauces prepared by Mary Horn and Saratoga chips crafted by Vice Conseiller Gastronomique Chuck Hong (with some assistance from Dame Jill Settlemyre). Dame Martha Coors provided “Yellowstone” layer cakes to cap off the dinner.
Fabulous food aside, the most rewarding part of the evening is always the silent auction of surplus wines from dinners during the past year. This auction, along with a $25 per person donation, raises money for the Cincinnati Freestone Foodbank’s two culinary programs: “Cincinnati Cooks!” which teaches basic culinary skills for students to work in restaurants, and “Second Course” which trains students in more advanced skills that can lead to a culinary degree or employment at a higher level restaurant position. This year’s auction raised a total of $5,740 combined with personal donations for a total of $7,490.
At the conclusion of the evening, Bailli George Elliott thanked the volunteers who worked so hard to orchestrate the successful event (including many members of the Haynes family). The most important aspect of the evening, however, was the continued support that the Cincinnati Bailliage has provided for the Freestone Foodbank to continue its valuable mission of providing support for greater Cincinnati families in need.
Graig Smith, Vice Chargé de Presse