The Cincinnati Bailliage made a return visit to long-time friend Chef Shawn McCoy and his renowned Brown Dog Cafe for their 2024 Annual Fall Dinner. For good reason, this revered eatery in the bustling Blue Ash suburb has been a hands-down favorite of the Cincinnati Chaîne. For more than 20 years, Chef/Owner McCoy has taken this Cincinnati landmark eatery from its humble beginnings in a strip mall to become one of the beacons of culinary excellence in the region. In its current location in bucolic Summit Park, upscale new-American cuisine is presented with impeccable service. Formerly the site of a regional airport, Summit Park is now a multi-faceted area visited for hikes, play, outdoor events, and great eating opportunities.
Brown Dog Entrance 
Sign In Table with Lee Parrott and Dame de la Chaîne Molly Katz 
Mary Jane James, Graig Smith, and Bill James 
John Winkelmann, George Elliott, and Clint Haynes 
Al Vontz, Jayne Menke, Karen Blatt, and Sheri Glazier Bessler 
Roger Baldwin, Lori Ritchey-Baldwin, Harold Anness, and Lisa Aness 
Leslie Cosimi and Mark Cosimi 
Sue Flischel, and Sherie Marek 
Evi Banzhaf, Susan Schuler, Susie Tweddell, Linda Siekmann, and Rebecca Hearst 
Hank Kerschen, Emily Dumont, Bina Patel, Viral Patel, Marc Watson, Lori Watson, John Mocker, Nikole Cooper, and David Cooper 
Janet Reynolds, Jeane Elliott, and Carol Monnin 
Jeannine Winkelmann and John Winkelmann 
Gregg Jones, Jeannette Jones, Joan Musumeci, and Sue Martz 
Ellen Vanderhorst, Ray Vanderhorst, and Mike Monnin 
Michael Lancor, Lori McKenna, Barbara Lancor, and Harold Anness 
Dave Ebbeler, Sarah Gagnon, and Ian Pascoe 
Chef Shawn McCoy and Echanson Provincial Mary Horn 
The Wines for the evening 
Brie and Roast Fennel Wraps, Ceviche Shooter, Prosciutto Wrapped Asparagus, and Antipasto Stuffed Mushrooms 
Seared Sea Scallop and Foie Gras with Wild Mushroom Crumbles 
Sliced Lamb Ribeye with Wild Boar Ragu 
Herb Stuffed Duck Breast with Lamb Sausage and Grilled Broccolini 
Key Lime Pie and Chocolate Hot Fudge Cake 
Chef Shawn McCoy and staff preparing Lamb 
Bailli de Cincinnati & Chambellan Provincial George Elliott presenting Chef McCoy with Chaîne Decanter 
Brown Dog Wait Staff 
Menu 
Wine Notes 
Brown Dog Fall Dinner 24
The evening kicked off with Champagne Maillart ‘Platine’ 1er Cru Extra Brut on the patio where staff passed appetizers of Island Ceviche Shooters, Mini- Brie and Roast Fennel Wraps, Antipasto Stuffed Mushrooms, and Prosciutto Wrapped Asparagus. The sun was just starting to set, giving the patio, surrounding park, and our glasses of Champagne a rich evening glow.
Bailli George Elliott coaxed members inside to be seated and introduced guests. The five-course dinner including Oyster Bisque Soup; Seared Sea Scallops with a Wild Mushroom Crumble, Foie Gras, and Port Gastrique; Sliced Ribeye with Wild Boar Ragu; Herbed Stuffed Duck Breast; and a delicious duo of Key Lime Pie and Chocolate Hot Fudge Cake.
Each course was masterfully paired with wines chosen by Echanson Provincial Mary Horn and her diligent wine committee. Two of the favorite pairings at this author’s table were a 2023 Chateau Graville-Lacoste Graves Blanc with the Oyster Bisque Soup, and a 2021 Domaine Folin-Arbelet Pernand-Vergelesses 1er Cru Les Fichots with the duck breast.
Bailli Elliott closed the evening by thanking Echanson Horn, Vice Conseiller Gastronomique Chuck Hong, Chef McCoy, and the terrific Brown Dog staff for their collaborative success. He then presented Chef McCoy with a Chaîne-themed gift to extended rounds of applause.
It is nice to know that in life there are places you can count on to raise your spirits and re-energize your soul. For many Cincinnatians, this is one of those sanctuaries.
Graig Smith, Vice Chargé de Presse