The Cincinnati Bailliage gathered on the Ides of March at Trio Bistro, an iconic Cincinnati restaurant that has served the community for over 30 years. Located in the heart of the Greater Cincinnati region, the restaurant has consistently created traditional cuisine with a contemporary twist.
Owners Jon Zipperstein, Gregg Pancero, and Executive Chef Chase Blower are at the helm of this rock-solid culinary establishment. They have developed a faithful following of locals as well as patrons from afar who drive many miles to sample their offerings. This was a dine around event where members brought a bottle of their finest wines to share throughout the evening. Appetizers—including Blackened Beef Crostini, Deviled Eggs with Truffles and Chives, and Vegetable Spring Rolls—complemented a wide array of sparkling and still white wines as well as light reds.
Bailli George Elliott announced the recipient of our coveted Bronze Star of Excellence. The award went to Vice Chargée de Missions Honoraire Carmen Parks. In addition to her dedicated service to the Cincinnati Bailliage leading dine around gatherings for nearly a decade, over the course of many years Carmen has contributed her time, talent, and resources to many local charities. The Cincinnati International Wine Festival and Cancer Family Care are two of her favorites. With the assistance of her husband Paul, Carmen has produced outstanding wine tasting dinners to benefit charity at the Midwest Culinary Institute of Cincinnati State University. Carmen has had a huge influence on the education of our local culinary talent through her efforts. And not the least, Carmen is a kind and caring person who is admired by all members of the Bailliage. A heartfelt round of applause erupted as she accepted this prestigious award.
Following the award ceremony, Trio’s capable restaurant staff served a House Salad that hinted at Spring, followed by Applewood Smoked Trout with Tomato Buerre Blanc, Trout Roe, and Roasted Almonds. This author needs to confess that I (along with other members) had doubts about a main course of very distinctive fish when we are typically treated to a beef entrée at Trio’s. But those doubts were completely blown away by this dish’s astonishing flavors.
A duo of carrot and bourbon chocolate cakes rounded out the evening’s repast. Vice Chargé de Missions Jon Powell, who has taken over the dine around reins from Carmen Parks and is continuing her standard of excellence, has introduced a new treat: an array of dessert wines.
Graig Smith, Vice Chargé de Presse