The Cincinnati Bailliage gathered for a holiday dinner in the downtown heart of the city at Mita’s Restaurant to reflect on the year gone by and to give thanks to one of its legendary members, Dame de la Chaîne Barbara Weinberg. More about Barbara later!

Mita’s is the crown jewel creation of restaurant entrepreneur Chef Jose Salazar who was born in Columbia, South America and raised in Queens, New York. He attended the culinary program at the New York Restaurant School in 2001 and then promptly landed an internship with Chef Jean George Vongerichten at his namesake restaurant, Jean George. Chef Salazar went on to work under many celebrated chefs including four years with Chef Thomas Keller at his acclaimed Per Se Restaurant. He came to Cincinnati in 2008 where he worked as the Executive Chef at the Palace Restaurant at the Cincinnati Hotel. In 2013, Chef Salazar and his wife Ann opened their eponymous Salazar Restaurant in the up-and-coming “Over-the-Rhine” district, followed by Mita’s in 2015 and Goose & Elder in 2019.

Mita’s is a stunning 130-seat restaurant situated with large plate glass windows that look out on the bustling downtown scene. It was named after his grandmother and focuses on an eclectic, farm-inspired menu of traditional and modern foods from Spain and Latin America. It has had a firm grip on the number one spot in Cincinnati Magazine’s coveted “Ten Best Restaurants in Cincinnati” annual rating and has accumulated numerous accolades from others including multiple James Beard nominations.

Welcoming flutes of J. Lassalle “Preference’ 1^er Cru Brut Champagne were paired with passed appetizers of Anchovy, Pepper, and Olive Skewers, Mushroom Tartlets, and Mita’s signature Beef Empanadas.

The highlight of the evening was the intermezzo served by Bailli/Chambellan Provincial George Elliott when he announced the recipient of the prized Bronze Star of Excellence: Dame de la Chaîne Barbara Weinberg. This well-deserved accolade was bestowed upon Mrs. Weinberg for the incredible work that she has done over many years, not only for the Cincinnati chapter of the Chaîne, but for numerous charities including Cancer Family Care and The Cincinnati Wine Festival. She has also been a tireless advocate for the arts including Cincinnati Playhouse in the Park and the Cincinnati Art Museum. Barbara and her husband, Chambellan Provincial and Bailli Honoraire Irwin Weinberg, have also been supporters of the culinary arts in Cincinnati and have provided financial assistance to students of the Midwest Culinary Institute at Cincinnati State through the Irwin and Barbara Weinberg Scholarship Fund.

Barbara has been single-handedly responsible for recruiting an incredible number of new Chaîne members over the years, including this author and his wife. How different our lives would be if not for Barbara Weinberg! Her acts of kindness and giving are unparalleled and have impacted countless lives over the course of many years. She is the retired president of the highly successful Assistance in Marketing firm that she and Irwin started in 1965, but remains busier than ever.

It was hard to top that celebration, but Chef Salazar managed to keep the celebration going! Our five-course dinner included a Blue Corn Tostada with Big Fish Farms Caviar; Red Snapper with Jerk Spice and Sweet Potato Purée; Rabbit Loco; Serrano Wrapped Pork Loin; and a Honey Cake with Passion Fruit Pastry Cream. All courses were wonderfully paired with wine chosen by Echanson Provincial Mary Horn and her wine committee. Of special note were a 2020 Val Do Avia Treixadura Ribeiro with the Blue corn Tostada, a 2021Bouza Albariño with the Red Snapper, a 2020 Language of Yes Grenache from Santa Clara, CA with the Rabbit, and a 2016 Chateau D’Issan Margeaux with the Pork Loin.

What is a holiday celebration without many surprises? Early in the evening, Chevalier Bill Ivers and the Friendly Sons of St. Patrick made an unannounced appearance to serenade the Bailliage members and guests with some of their favorite holiday and traditional Irish tunes. This group, which includes Irish as well as non-Irish men of good will, has been spreading brotherhood, charity, and community throughout the Cincinnati region since 1868.

As the evening drew to a close, Chef Salazar, Executive Chef Tim McLane, and Mita’s staff were introduced to a standing ovation for a job well done. Thanks to Vice Conseiller Gastronomique Chuck Hong, Echanson Provincial Mary Horn, and Bailli/Chambellan George Elliott for crafting a holiday dinner that will be remembered for years to come.

Graig Smith, Vice Chargé de Presse