The Cincinnati Bailliage paid a return visit to the Metropole Restaurant in the 21C Hotel to celebrate its 2025 Fall Dinner. This boutique museum/hotel started in Louisville, Kentucky, and was so successful that it expanded into downtown Cincinnati in 2012 through a masterful conversion of the 100-year-old Metropole Hotel into a museum, restaurant/bar, and state-of-the-art hotel. The museum exhibits innovative contemporary artwork that is open to the public 24 hours per day. The spirit of this combination of mind-provoking art and cuisine in a hotel setting is represented by yellow penguins that are cleverly dispersed throughout the complex.
Chef Corey Cova recently joined the Metropole as executive chef after a rather unconventional path into the professional food industry. He started as a cook in the military aboard the USS Jimmy Carter which led him to pursue a degree from the Culinary Institute of America. He worked under a number of James Beard award-winning chefs followed by his own highly successful Porkchop Slims restaurant in California. He brings fresh, novel ideas to the Cincinnati dining scene that have been well received by local foodies.
21C Hotel and Event Center 
Bailli de Cincinnati & Chambellan Provincial George Elliott, Chevalier Frank Skufca, and Janna Skufca 
Marilyn Buckley, John Mocker, Jim Rahe, and Cindy Rahe 
Nancy Steman, David Marx, Jeane Elliott, Pam Ward, and Graig Smith 
The Dining Room 
Chevallier John Mocker 
Dale Settlemyre and Dame de la Chaîne Jill Settlemyre 
Janna Skufca and Chevalier Frank Skufca 
Gregg Jones, Jeannette Jones, Sue Flischel, and Lee Flischel 
Karen Blatt, Shane Miracle, Mary Horn, and Jayne Menke 
Larry Mosteller and Kathy Comisar 
Jennifer Burroughs and Jeff Burroughs 
Kathee Van Kirk and Hugo Tostado 
Jean Haynes and Vice Chargé de Missions Clint Haynes 
Cindy Gellert and Dan Gellert 
Dan Morrow, Kate Morrow and J.T. Mayer 
Susan Schuler, Linda Chaney, and Susie Tweddel 
Micheal Lancor, Barbara Lancor, Merrie Lynn Stillpass, and John Stillpass 
David Ebbeler and Professionnel du Vin Sarah Gagnon 
Maren McKenna, Lori McKenna, Christine Moore, and Rob Bartolo 
John Winkelmann, Jeannine Winkelmann, Paula Ivers, and Bill Ivers 
Don Buckley, Lindy Miller, and Ray Vanderhorst 
Marinated Beets 
Scallop Sausage with corn pudding 
Ricotta Gnocchi and smoke trout roe 
Grilled Fisher Farms Beef 
Kevin Chaney and Dame de la Chaîne Linda Chaney 
John Mocker, Bill Ivers, and Al Vontz 
Echanson Provincial Mary Horn and Chargée de Presse Provincial Midwest Kathy Merchant 
Vice Conseiller Gastronomique Chuck Hong 
Chevalier Gordon Cameron and Joan Musumeci 
Vice Chargé de Missions Don Buckley and Dame de la Chaîne Marilyn Buckley 
Jeff Borroughs and Bob Dahlhausen 
Black Forest Cake 
21C wait staff 
Chef Corey Cova and his sous chef receiving a Chaine plate from Bailli de Cincinnati & Chambellan Provincial George Elliott 
The wines served during the evening 
The wines served during the evening
Eight-five members enjoyed the reception in an open area adorned with captivating art, sipping flutes of G.H. Mumm Grand Cordon Brut NV Champagne while sharing stories about summer activities. A five course dinner with wine pairings chosen by Echanson Provincial Mary Horn and her wine committee included:
- First course: marinated beets with pickled cabbage, horseradish, smoked blue cheese, and chervil (2024 Höpler Grüner Veltliner, Burgenland AT)
- Second course: scallop sausage with corn pudding, sauce aux crevettes, preserved lemon, brown butter, and chive (2022 Amelia “Quebrada Seca Vineyard” Chardonnay, Valle del Limaari CL)
- Third course: ricotta gnocchi with cultured cream, smoked trout roe, pepperoni crumble, and dill (2023 Renato Ratti “Battaglione” Barbera d’Asti DOCG, Piedmont IT)
- Fourth course: grilled Fisher Farms beef with caramelized celery root and sauce Périgueux (2021 Denner Vineyards “Ditch Digger,” Paso Robles CA
- Dessert: Black Forest cake with candied cocoa nibs and raspberries (2024 Banfi Rosa Regale Brachetto d’Acqui DOCG, Piedmont IT)
At the conclusion of the evening, Bailli Elliott thanked Vice Conseiller Gastronomique Chuck Hong as well as Echanson Mary Horn for crafting a fabulous evening. He also introduced his Board which meets monthly and assists in organizing events throughout the year. Chef Cova was introduced along with his staff and given a ceremonial plate with the Chaîne emblem.
Graig Smith, Vice Chargé de Presse