Ninety-eight members and guests of the Cincinnati Bailliage met at Embers Restaurant early in December to celebrate their annual holiday dinner. This time-honored eatery lies in the trendy neighborhood of Kenwood just northeast of the city of Cincinnati and has been faithfully serving the surrounding community for 20 years. Owner Jon Zipperstein trained at the Culinary Institute of America and has won the hearts of loyal customers by consistently providing outstanding steakhouse offerings, seafood, and sushi in a warm, inviting atmosphere. (As a side note, Mr. Zipperstein has graciously allowed Bailli George Elliott and the Cincinnati board to meet monthly in a small, private dining room to discuss plans for future events — over a glass of wine, of course!)

The restaurant’s welcoming, wood-paneled bar area was brimming with conversation and glasses of Veuve Fourny Champagne. Servers passed three selections of sushi rolls: Cucumber Veggie, Smoked Salmon, and Kobe Beef. As everyone was seated for dinner, Bailli Elliott presented this author (Vice Chargé de Presse Graig Smith) with the annual Bronze Medal of Excellence for writing nearly 50 articles for Cuvée Magazine. Bailli Elliott also shared appreciation that the articles are the result of a team effort with my wife, Jan Smith (who has gotten pretty good at capturing our events through a camera lens), and Chargée de Presse Provincial Kathy Merchant (who is a real writer by trade).

Vice Conseiller Gastronomique Chuck Hong worked with Mr. Zipperstein to design our five-course dinner. Elegant wines were paired with each course by Echanson Provincial Mary Horn and her wine committee. The theme carried throughout each course was some form of truffle. The first course was a Red Romaine and Endive Salad with Poached Pears, Truffle Hazelnut Vinaigrette, and a sumptuous Mousse of Foie Gras Crostini, all of which paired well with a Gundlach-Bundschu 2023 Gewürztraminer. The essence of that particular dish and pairing resonated throughout the evening as an amazing standout.

The other courses included Black Truffle Cauliflower Soup paired with a L’Ame De Pape Clement 2019; Seared Icelandic Snow Cod with Wild Mushrooms & Truffle paired with Chateau Thivin Côte De Brouilly Beaujolais; and perfectly prepared Seared Venison Loin with Perigourdine Sauce paired with Keplinger Lithic Red 2018. And yes, the Beaujolais was a perfect pairing with the cod! It was Echanson Provincial Horn’s way of educating members to get out of the “white-wine-with-fish rut.” To cap off a perfect meal, Assorted White, Milk, and Dark Chocolate Truffles were served with Graham’s 10-Year Tawny Port.

At the conclusion of the evening, Bailli Elliott introduced his Board Members, thanked Vice Conseiller Gastronomique Hong and Echanson Provincial Horn for a job well done, and introduced the Embers Restaurant staff to a stirring round of applause. The alliance between Mr. Zipperstein’s sensational culinary organization and our bailliage is one that will certainly remain solid for many years to come.

Graig Smith, Vice Chargé de Presse