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!
Brown Dog Entrance and Welcome Sign 
Brown Dog Cafe 
George Elliott, Jeane Elliott, and Mary Horn 
Marilyn Harris, Dan Morrow, Kate Morrow, and Bill Ivers 
Kathy Merchant signing in 
Frank Scufka, Janna Scufka, Marilyn Buckley, Julia Benkert, Pat Gaito 
Leslie Cosimi, Mark Cosimi, and Don Buckley 
Mike Monnin, Carol Monnin, and Janet Reynolds 
Kathy Merchant, Marilyn Harris, Pat Gaito, George Elliott, and Jon Powell 
Richard Reeuwijk, Carrie Reeuwijk, Susan Cranley, and Bill Ivers 
Hugo Tostado, Amy Eddy, Jeane Elliott, Kathee Van Kirk, and Jayne Menke 
Gordon Cameron, Joan Musemasi, Sue Martz, and Chuck Martz 
Jack Osborn, Pattie Myers, Jeane Elliott, Allan Flaherty, and Marilyn Osborn 
Kathee Van Kirk, Linda Chaney, Susan Schuller, and Allan Flaherty 
Brown Dog Cafe server with appetizer selections 
Brown Dog Cafe Chef Shawn Mc Coy 
Appetizers Caviar with Lemon Sabayon in Belgian Endive, Local Wild Mushroom Popovers, and Cognac Chicken Liver Pate on Toast 
Ambergris Caye Shrimp Ceviche Salad 
Roulade of Pacific Halibut with Blue Crabmeat Stuffing 
Lime Sorbet with Champagne Intermezzo 
Lamb Porterhouse and Crispy Red Potatoes 
Chargrilled Wagyu Beef Steak and Tomato Jam 
Raspberry Chocolate Torte and Local Berry Coulis 
Wine Selections 
Brown Dog Cafe Servers 
Bailli de Cincinnati & Chambellan Provincial George Elliott presenting Chef McCoy with Chaîne Plate 
Chef McCoy with Chaîne Plate 
Menu 
Wine Descriptions
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