The Summit Restaurant at the Midwest Culinary Institute of Cincinnati State was the setting for the Cincinnati Bailliage’s Spring Dine-Around Dinner on April 18, 2013. Marking the fifth year of a partnership with the Midwest Culinary Institute, Bailli George Elliott presented a $5000 check to Cincinnati State’s President Dr. O’Dell Owens. The donation funded The Irwin and Barbara Weinberg Culinary Scholarship Fund which was set up by the Cincinnati bailliage and consists of individual member contributions, the Châine Foundation’s matching donation, and proceeds from our annual wine auction. Deserving young students pursuing the culinary arts have been assisted by these donations since 2009. The $5000 amount will cover most of a student’s fees for one year of training.
Following the scholarship presentation, Chaîne members and guests were treated to a delicious three-course meal at the Summit. The Summit’s Manager and Chef de Cuisine Sean Kagy directs this hands-on proving ground for advanced culinary students. “We want to have an experience that’s unique to Cincinnati, so that as people come in they can try the latest fashion in foods,” Kagy said. “We’ll be working with farmers and local purveyors. But ultimately this is all about teaching the students. We’re grounding them in the fundamentals, and we’re going to innovate as well.”
The remarkable foods served this evening were complimented by the wide assortment of wines provided by members. Each person attending the Dine-Around contributed a bottle of wine to share. Throughout the evening, wines were available for sampling and pairing with each course.
The opportunity to participate in this partnership between a local college and bailliage provided many rewards – the immediate pleasures of enjoying great food with friends, the chance to meet the culinary students studying in our area, and the long term satisfaction of knowing help was provided to young artists in training.
Graig Smith, Vice Chargé de Presse