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You are here: Home / Chaîne Events / 2021 / Fall Dinner at Mita’s – September 13, 2021

Fall Dinner at Mita’s – September 13, 2021

In mid-September, the Cincinnati Chaîne toasted the waning days of Summer with an early Fall Dinner at Mita’s Restaurant located in the heart of downtown Cincinnati. This is the third Chaîne dinner our Bailliage has hosted at this hugely successful eatery, masterfully run by Chef/Owner Jose Salazar.

Mr. Salazar was born in Columbia, South America; raised in Queens, New York; and trained as a chef under culinary icons Georges Vongerichten and Thomas Keller. He moved to Cincinnati in 2008 to take the helm of the prestigious Palace Restaurant at the Cincinnatian Hotel (which closed in 2018 when Hilton purchased and renovated the hotel property for its Curio Collection). During his time at the Palace Restaurant, Chef Salazar was named a People’s Choice Best New Chef/Great Lakes by Food & Wine Magazine (2011). He has also been nominated for a James Beard award.

Shortly after leading the Palace Restaurant kitchen, Chef Salazar opened his eponymous restaurant Salazar New American Restaurant in the vibrantly revitalized “Over the Rhine” section of downtown. He was instrumental in leading a culinary revolution that locals believe has changed the food scene in Cincinnati forever. Mita’s Restaurant followed shortly after. Named for his grandmother, his “mita,” the restaurant focuses on traditional and modern food and beverages of Spain and South America. Chef Salazar also owns a third restaurant, Goose and Elder, a casual eatery with a seasonal market-driven menu situated adjacent to Cincinnati’s historic Findlay Market. During the pandemic, the Cincinnati Baillage was pleased to be able to support Chef Salazar with financial support through our “Helping Hands” program.

  • Mita's Dining Room
    Mita’s Dining Room
  • Mita's Chef Jose Salazar
    Mita’s Chef Jose Salazar
  • Mita's Kitchen
    Mita’s Kitchen
  • Mita's Kitchen (2)
    Mita’s Kitchen (2)
  • Mita's Kitchen (3)
    Mita’s Kitchen (3)
  • Mita's Booth Seating
    Mita’s Booth Seating
  • Sign In Book
    Sign In Book
  • Chuck Hong, Janet Reynolds, and Barbara Weinberg
    Chuck Hong, Janet Reynolds, and Barbara Weinberg
  • Ray Vanderhorst and Tari Frank, front of house manager
    Ray Vanderhorst and Tari Frank, front of house manager
  • Wasimm Matar, Sue Mills, and Linda Trebbi
    Wasimm Matar, Sue Mills, and Linda Trebbi
  • Wasimm Matar and Clint Haynes
    Wasimm Matar and Clint Haynes
  • Preparing Lamb Loins
    Preparing Lamb Loins
  • Corn Gazpacho
    Corn Gazpacho
  • Eggplant and apple voul-avant
    Eggplant and apple voul-avant
  • Beef Croquettes
    Beef Croquettes
  • Martha & Craig Willis
    Martha & Craig Willis
  • Marilou Lind and John Mocker
    Marilou Lind and John Mocker
  • Lori & Marc Watson
    Lori & Marc Watson
  • Lori & Marc Watson signing in
    Lori & Marc Watson signing in
  • Lindy Miller and Chuck Hong
    Lindy Miller and Chuck Hong
  • Linda Seikmann and Lane Millett
    Linda Seikmann and Lane Millett
  • Kevin Chaney, Jon Powell, Marilyn Harris, Marilou Lind, Susan Schuller, Linda Chaney
    Kevin Chaney, Jon Powell, Marilyn Harris, Marilou Lind, Susan Schuller, Linda Chaney
  • JT Mayer, Marilyn Buckley Mike & Cindy Hughes, and Don Buckley
    JT Mayer, Marilyn Buckley Mike & Cindy Hughes, and Don Buckley
  • JT Mayer, Marilyn & Don Buckley
    JT Mayer, Marilyn & Don Buckley
  • Jeannette & Greg Jones
    Jeannette & Greg Jones
  • Janet Reynolds and Barbara Weinberg
    Janet Reynolds and Barbara Weinberg
  • James Willis and Matha & Craig Willis
    James Willis and Matha & Craig Willis
  • George & Jeane Elliott and Jean & Clint Haynes
    George & Jeane Elliott and Jean & Clint Haynes
  • Marylin Harris and Barbara Weinberg
    Marylin Harris and Barbara Weinberg
  • Hannah Parrott, Molly Katz, and Mary Horn
    Hannah Parrott, Molly Katz, and Mary Horn
  • Dan & Kate Morrow
    Dan & Kate Morrow
  • Clint Haynes, Paula Weinkoop, and Jean Haynes
    Clint Haynes, Paula Weinkoop, and Jean Haynes
  • Chuck & Sue Martz and Greg and Jeannette Jones
    Chuck & Sue Martz and Greg and Jeannette Jones
  • Bill & Nancy James and Susan & John Verschoor
    Bill & Nancy James and Susan & John Verschoor
  • Barbara Weyand, Marilyn & Jack Osborne
    Barbara Weyand, Marilyn & Jack Osborne
  • Menu
    Menu
  • Heirloom Tomato Salad
    Heirloom Tomato Salad
  • Spanish Octopus a la Plancha
    Spanish Octopus a la Plancha
  • Canelone Catalan
    Canelone Catalan
  • Herb Roasted Lamb Loin
    Herb Roasted Lamb Loin
  • Dark Chocolate Tart
    Dark Chocolate Tart
  • Chef Salazar and Marilyn Harris
    Chef Salazar and Marilyn Harris
  • Chef Salazar and JT Mayer
    Chef Salazar and JT Mayer
  • Chef Salazar and Chuck Hong
    Chef Salazar and Chuck Hong
  • 2016 Juve Y Camps Reserva de la Familia Gran Reserva Brut Nature
    2016 Juve Y Camps Reserva de la Familia Gran Reserva Brut Nature
  • Wines served
    Wines served
  • Wine Description
    Wine Description
  • Mita's Wait Staff
    Mita’s Wait Staff
  • Chef Salazar and Mary Horn
    Chef Salazar and Mary Horn
  • Chef Jose Salazar
    Chef Jose Salazar
  • George Elliott presenting Chaine plate to Chef Salazar
    George Elliott presenting Chaine plate to Chef Salazar

On the night of our dinner, members were greeted with sparkling glasses of Juvé y Camps Reserva de la Familia Gran Reserve Brut Nature, a Cava from the Penedès appellation of Spain. A trio of passed appetizers – corn gazpacho, eggplant with apple vol-au-vent, and beef croquettes – were just the right complement for the creamy mousse of this bubbly cuvée from the Juvé y Camps estate.

An exquisite five-course menu was perfectly paired with wines selected by Vice Echanson Provincial Mary Horn’s wine committee. The menu included Spanish Octopus a la Plancha, Canalone Catalan, and Herb Roasted Lamb Loin. Standout wines included a 2019 Marimar Estate “Don Miguel Vineyard” Albariño; a 2017 Familia Torres “Salmos” from Priorat; and a 2014 Gran Enemigo “Agrelo Single Vineyard” Valle de Uco Mendoza from Argentina.

The evening ended with a dessert crescendo: a dark chocolate tart in a hazelnut crust covered with dulce de leche glaze and candied Seville oranges. Dessert was paired with an outstanding 2015 Cockburns Vintage Port.

The entire evening was a wonderful collaboration between Vice Gastronomique Chuck Horn, Vice Echanson Provincial Mary Horn, and Chef Salazar. Bailli George Elliott thanked and commended Chef Salazar and his superb staff team for an incredible event.

Graig Smith, Vice Chargé de Presse

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Chef Phil Gentry of @faustocincy representing us w Chef Phil Gentry of @faustocincy representing us well in Atlanta over the weekend!  Congratulations again on your first alternate result!
Cincinnati Bailli George Elliott with Bailli Deleg Cincinnati Bailli George Elliott with Bailli Delegue of the USA, Bertrand de Boutray, following George’s receipt of the Gold Star for service to the Chaine at Sunday’s Induction Dinner!

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