Ninety nine (99) members of the Cincinnati Bailliage held their formal holiday dinner at the prestigious Kenwood Country Club in mid-December 2025. This club was established in 1930 and is only one of twenty clubs in the country that is at least ninety years old, has at least thirty-six holes of golf, and has been the site of major national golf tournaments.

Executive Chef Todd Owen gained valuable experience at the Greenbrier and the Homestead before joining Kenwood Country Club where he has been at the helm of the culinary arm of the Club since August of 2023. He has consistently impressed members with his innovative, upscale menus.

Chaîne members and guests, warmed by a large stone fireplace on a snowy pre-winter day, enjoyed flutes of Champagne Lanson “Le Black Label” Brut accompanied by appetizers of paté en croute, warm dates with Cambozola and candied walnuts, and beef tartare.

The elegant dining room captured the sun setting over the Club’s golf course through an inviting wall of windows. Before starting dinner service, Bailli George Elliott introduced introduced the recipient of this year’s Bronze Medal of Excellence. This a coveted award that is given to only one member each year who exemplifies the value of working hard in the community to improve the lives of fellow Cincinnatians. This year’s award appropriately went to Vice Chargée de Missions Janet Reynolds. Ms. Reynolds was inducted into the Cincinnati Bailliage in 2018, but had previously she served as secretary of the board as a nonmember for many years, diligently recording the proceedings of each monthly meeting. She has been extremely active over the years in charitable organizations throughout Cincinnati and currently serves on the boards of the Cincinnati International Wine Festival and Cancer Family Care.

A five-course dinner included baked brie with cinnamon maple syrup, lemon-blueberry preserve, and candied fennel; a “bacon and egg” frisée salad with pancetta, a poached egg, and sherry vinaigrette; herb-crusted halibut; an Osso Bucco croquet, and; for dessert, Macha Mousse with lady fingers, raspberry gelee, and white chocolate. The meal was expertly paired with wines chosen by Echanson Provincial Midwest Mary Horn and her dedicated wine committee. Some table favorites included Thevenet 2023 Morgan Beaujolais with the salad, Domaine Gachot-Monot 2023 Côte de Nuits-Villages Blanc with the halibut, and an outrageously delicious Val di Suga Poggio al Granchio 2019 Brunello di Montalcino with the Osso Bucco.

Bailli Elliott thanked Vice Conseiller Gastronomique Chuck Hong and Echanson Provincial Midwest Mary Horn for their collaboration with the Club to produce this outstanding event. Last, but certainly not least, Chef Owen and his staff were introduced to a final round of applause for an outstanding holiday celebration. A return trip to the Kenwood Country Club will definitely be discussed at a board meeting in the near future!

Graig Smith, Vice Chargé de Presse