The Cincinnati Bailliage held its traditional holiday dinner at Mita’s Restaurant in downtown Cincinnati on December 9, 2018. Mita’s specializes in eclectic, farm inspired cuisine from Spain and Latin America. This is the second downtown restaurant for Chef/Owner Jose Salazar and it has been wildly successful from the start.
Chef Salazar was born in Columbia, raised in Queens, New York, and trained under legendary chefs Georges Vongerichten and Thomas Keller. He has been in Cincinnati since 2008 and was named as one of Food and Wine’s Best New Chef’s in 2011. Mita’s has an upscale, relaxed atmosphere with large picture windows that look out onto the bustling downtown Cincinnati scene.
Prior to Chef Salazar’s outstanding five-course dinner, Bailli George Elliott honored Vice Echanson Honoraire Michael Monnin with the coveted Bronze Medal of Excellence. Mr. Monnin joined the Chaîne in 2008 and has been the bailliage’s guiding light in all things related to wine. Mr. Monnin recently retired from his position as Vice President and General manager of Heidelberg Distributing in Northern Kentucky and continues to serve on the Cincinnati bailliage’s Board.
Chef Salazar exquisitely engineered each course throughout the evening which included Flounder Crudo, Celery Root Soup, and Lobster Tail with Cabbage and Beets. The Mita’s event was masterfully coordinated by Vice Conseiller Gastronomique Chuck Hong with excellent wine pairings from Vice Echanson Mary Horn, Vice Echanson Honoraire Mike Monnin and their wine committee.
When the evening concluded, choruses of praise were heaped on Chef Salazar and his staff.
Graig Smith, Vice Chargé de Presse