Although the “dog days” of September weather forecast called for rain, Brown Dog Café could have not been more inviting for the Cincinnati Bailliage’s Fall Dinner Event. From the “Welcome Chaîne” sign at the entrance, to the covered outdoor space used for the welcome reception, through the mouth-watering raspberry torte dessert, this event was excellent from start to finish!
Following a three-year hiatus primarily caused by the COVID pandemic, the Cincinnati chapter was thrilled to return to enjoy the outstanding cuisine of Chef/Owner Shawn McCoy. For the past 19 years, Chef McCoy has skillfully taken this upscale eatery from its humble beginnings in a strip mall to one of the beacons of culinary excellence in Greater Cincinnati. Located in bucolic Summit Park in the northeastern suburb of Blue Ash, this eatery has consistently provided upscale new-American fare with impeccable service in a warm and inviting environment.
Members were greeted with glasses of Champagne (Lanson ‘Le Black Label’ Brut) and assembled on the patio to enjoy Cognac Chicken Liver Pâté on Toast, Caviar with Lemon Sabayon in Belgian Endive, and Wild Mushroom Popovers with Truffle Oil Crema. That promised rainstorm pushed everyone inside for cozy pre-dinner conversation.
The meal was perfectly paired with wines selected by Echanson Mary Horn’s wine committee:
- Ambergris Caye Shrimp Ceviche Salad paired with a crisp 2021 Protea Western Cape Chenin Blanc.
- Roulade of Pacific Halibut with Blue Crabmeat was paired with the star of the wine show, a 2019 Salomon Grüner Veltliner ‘Ried Goldberg’ from the Kremstal DAC.
- A 2016 Château de France Pessac-Léognan Bordeaux was outstanding with Lamb Porterhouse with Minted Spinach Puree and lemon Gastrique.
- Chargrilled Wagyu Beef Steak with Tomato Jam and Tobacco Onions was accompanied by a 2017 Il Poggione Brunello di Montalcino.
Raspberry Chocolate Torte with Local Berry Coulis and Chantilly Cream was literally a beautiful close to an exceptional meal.
Bailli and Chambellan Provincial George Elliott introduced the members of the board, giving special thanks to Vice Conseiller Gastronomique Chuck Hong and Echanson Provincial Mary Horn for their “over the top” efforts in working with Chef McCoy to produce a superb event. Mr McCoy introduced his staff to applause for a job well done. We’ll be back, and this time there won’t be a three-year gap!
Graig Smith, Vice Chargé de Presse