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.
John Mocker and Clayton Daley 
Nancy Steman Dierckes, Linda Siekmann, and Jon Powell 
Julia Benkart and Steve Auditore 
Jeane Elliott and Meredith Daley 
Lindy Miller and Carol Monnin 
Charles Mead, Joann Mead, and Linda Siekmann 
Mike Valentine, Peg Valentine, and Clayton Daley 
Clint Haynes, Carmen Parks, Paul Parks 
Trio Server with Trio Deviled Eggs with black truffle and chives 
George Elliott, Mike Monnin, Kathy Merchant and Joann Mead 
Frank Skufca, Janna Skufca, Chuck Martz and Sue Martz 
Dan Morrow and Kathy Morrow 
Jim Willis and Ronna Willis 
Irwin Weinberg and Barbara Weinberg 
Amy Eddy and Janet Reynolds 
Dan Vogelpohl and Isla Carey Vogelpohl 
Lori McKenna, Dan Vogelpohl, Isla Carey Vogelpohl 
George Elliott, Irwin Weinberg, Pat Gaito and Dan Morrow 
Lindy Miller, Carmen Parks, Jean Haynes, and Carol Monnin 
Amy Eddy and Marcus Relthford 
Linda Trebbi and Janet Reynolds 
White Wines 
Trios Server with Blackened Beef Crostini 
Jeannine Winkelmann and John Winkelmann 
Guests perusing wine selection 
Jean Elliott, Brad Huberman, and Sarah Gagnon 
Guests sampling wines 
Mike Camacci and Frank Skufca 
Brad Huberman, Sarah Gagnon, and Mary Horn 
George Elliott presenting Bronze Star to Carmen Parks 
George Elliott and Bronze Star recipient Carmen Parks 
Trios Wait Staff and Chambellan Provincial George Elliott 
Trio of Salad Greens with Sweet Italian Vinaigrette 
Applewood Smoked Trout 
Bourbon Chocolate Layer Cake and Carrot Cake 
Menu
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