Chaîne des Rôtisseurs Cincinnati

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Holiday Dinner at The Palace – December 10, 2006

December brings chilling winds and blustery weather but also time for seasonal celebrations such as our annual holiday gala, held at The Palace restaurant within the historic Cincinnatian Hotel. Originally built in 1882 and completely renovated in 1987 at a cost of $25 million, this elegant locale has received high praise from the likes of the Mobil Travel Guide and Zagat Survey. Arriving in formal dress, we were greeted at the entrance by decorations of Christmas trees, reindeer, and present filled sleigh on a snowscape. A flute of Charles Heidsieck Brut Reserve gave the perfect instrument for a festive toast to complement a variety of hot and cold appetizers passed to the group.

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Our first course was a seafood duet with a ceviche of hamachi tiradito and Georges Bank scallop done in a modified sushi style with wasabi cream sauce. A Meursault from Louis Latour provided powerful rich fruit, smoky oak notes over minerality, and citrus for a tasty array of complex aromas and flavors. Next came a creamy cauliflower soup served at the table over a dollop of sweet homemade ricotta with hints of lemon and chicken broth that also matched the wine beautifully.

Our entrée was a luxurious braised pork shank served over cheddar polenta with chanterelle shallot ragout and a smattering of edemame, topped by a thin sheet of ham cured into a jerky consistency. We now had a duet of Pinot Noirs to enhance our course with a choice of Argyle Reserve from the Willamette Valley and Dutton Goldfield from Devil’s Gulch Ranch in Marin County. The Argyle possessed a more aromatic floral nose and bright fruit to contrast the food while the Dutton Goldfield was deeper, oakier with smoky lush fruit to blend seamlessly with the tenderness of meat cooked on the bone. All was right with the world in the company of such fine wines.

Our finale came as a chocolate duet with a cherry layered flourless cake triangle and a globe of mousse filled ganache supporting the notion that there really is no bad way to do chocolate. This culmination along with the rest of the feast met our hearty approval for the talents and skill of Executive Chef Clinton Jones and friendly staff at The Palace.

J.T. Mayer, Vice Chargé de Presse

Welcome to the Cincinnati Bailliage of the Confrérie de la Chaîne des Rôtisseurs!

Chaîne Cincinnati includes local businessmen and women, doctors, lawyers, chefs, wine distributors and retailers as well as others in the food and wine fields. Our Bailliage unites professional and amateur gastronomes in a private, not-for-profit society committed to promoting the culinary arts and those of enology and hospitality through example, education and camaraderie.

As an example, we foster the development of the culinary arts among our community's promising chefs by contributing to the Cincinnati Freestore Foodbank’s culinary education program called Cincinnati Cooks. We raise money for this purpose by asking for voluntary donations from our members annually, holding an annual wine auction and having special fundraising events.

Additionally, the Cincinnati Chaîne is home to an active chapter of Société Mondiale du Vin, an organization dedicated to enjoying and learning about the world of fine wine and spirits. Over the last few years our members have toured internationally renowned wine destinations to further their understanding of those areas and their wines.

The Bailliage de Chaîne des Rôtisseurs Cincinnati is affiliated with the Confrérie de la Chaîne des Rôtisseurs, Bailliage des Etats-Unis (United States Chapter), which is associated with the International Headquarters in Paris.

Salut and Vive la Chaîne!