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You are here: Home / Chaîne Events / 2022 / Holiday Dinner at The View – December 4, 2022

Holiday Dinner at The View – December 4, 2022

The Cincinnati Bailliage celebrated its annual holiday dinner in early December at the View on Mt. Adams Event Center. The venue commands a breathtaking view of the Ohio River, downtown Cincinnati, and the northern shore of Kentucky. With a panorama of city lights, the entire region seemed ready to celebrate the holiday season.

Michael “Funky” Forgus of Funky’s Catering transformed the event space from its previous role as home to the Celestial Restaurant. He and his staff, including COO Jerin Dunham and Executive Chef Amy Main, now operate the center under the ownership of Vonderhaar’s Catering.

  • Linda Siekmann, Pat Gaito, Janet Reynolds, and Sarah Gagnon
    Linda Siekmann, Pat Gaito, Janet Reynolds, and Sarah Gagnon
  • Kim Jackson, Ray Jackson, Don Buckley, and Marilyn Buckley
    Kim Jackson, Ray Jackson, Don Buckley, and Marilyn Buckley
  • Clint Haynes, Nick Pacak, Sandra Pacak, Mary Jane James, and Keith Triebwasser
    Clint Haynes, Nick Pacak, Sandra Pacak, Mary Jane James, and Keith Triebwasser
  • Ellen Vanderhorst and Ronna Willis
    Ellen Vanderhorst and Ronna Willis
  • Matthew Millet and Lane Satterthwaite enjoying Meatball Appetizers
    Matthew Millet and Lane Satterthwaite enjoying Meatball Appetizers
  • Chuck Martz, Joan Cameron, Sue Martz and Gordon Cameron
    Chuck Martz, Joan Cameron, Sue Martz and Gordon Cameron
  • Lee Parrott, Kathy Merchant, Molly Katz, Micheal Tucci, and Hannah Parrott
    Lee Parrott, Kathy Merchant, Molly Katz, Micheal Tucci, and Hannah Parrott
  • Jeane Elliott, Micheal Lancor, and Barbara Lancor
    Jeane Elliott, Micheal Lancor, and Barbara Lancor
  • Lee Robinson, Judith Kenniston, Sheri Marek, and Alan Flaherty
    Lee Robinson, Judith Kenniston, Sheri Marek, and Alan Flaherty
  • Jack Osborne and Marilyn Osborne
    Jack Osborne and Marilyn Osborne
  • Wynne Curry, Peg Valentine, Bill Ivers, and Mike Valentine
    Wynne Curry, Peg Valentine, Bill Ivers, and Mike Valentine
  • Pat Shea, Gloria Uziel, and Ray van den Horst
    Pat Shea, Gloria Uziel, and Ray van den Horst
  • Jeannette Jones, Gregg Jones, Kathy Comisar, and Larry Mosteller
    Jeannette Jones, Gregg Jones, Kathy Comisar, and Larry Mosteller
  • Duck Confit Wonton Cups
    Duck Confit Wonton Cups
  • Stuffed Mushrooms
    Stuffed Mushrooms
  • Sugar Cane Shrimp
    Sugar Cane Shrimp
  • Mussels with Winter Green
    Mussels with Winter Green
  • Champagne Poached Glacier 51
    Champagne Poached Glacier 51
  • Dirty Duck Rice
    Dirty Duck Rice
  • Sorbet and Candied Ginger
    Sorbet and Candied Ginger
  • Black Cocoa Crusted Elk
    Black Cocoa Crusted Elk
  • Deconstructed Fruit Cake
    Deconstructed Fruit Cake
  • The Wines served
    The Wines served
  • Bronze Star of Excellence winner Vice Conseiller Gastronomique Chuck Hong and Funky’s Executive Chef Amy Main
    Bronze Star of Excellence winner Vice Conseiller Gastronomique Chuck Hong and Funky’s Executive Chef Amy Main
  • Jerin Dunham, Funky’s Catering COO and Partner
    Jerin Dunham, Funky’s Catering COO and Partner
  • Bailli George Elliott presenting Chaîne Plate
    Bailli George Elliott presenting Chaîne Plate
  • Funky’s Staff
    Funky’s Staff

Sparkling flutes of Charpentier ‘Tradition’ Brut Champagne took the edge off a blustery December evening. While the Champagne flowed, members and guests enjoyed passed appetizers including Sugar Cane Shrimp, Duck Confit Wontons, Stuffed Mushrooms, and Venison Meatballs. As might happen only in football-crazy Cincinnati, the conclusion of a Bengals game played on a big screen TV. (They won!)

The highlight of the evening came when Bailli George Elliott announced the winner of the coveted Bronze Star of Excellence which is awarded once a year to a member who has demonstrated outstanding, selfless service to the Chaîne as well as the Cincinnati community. Vice Conseiller Gastronomique Chuck Hong has given countless hours of his time as well as resources to numerous Chaîne events and many local charities. The Cincinnati Wine Festival and Cancer Family Care’s annual wine auction fundraiser are just two of those charities.

The five-course dinner started with Mussels and Clams served in Lobster Broth, plated with a small salad of winter greens, Iberico chorizo, citrus segments, “holiday” goat cheese, dressed with a vinaigrette of dried cherries and persimmon seeds. This course was paired with a 2020 Emilio Moro Godello ‘Polvorete’ from Bierzo, Spain, one of many global gems selected by Echanson Provincial Mary Horn and her wine committee for the holiday dinner.

For the second course, Funky served a Champagne Poached Glacier 51 Toothfish, named for its source near a glacier in the Australian Antarctic. The 2020 Louis Jadot Chablis 1er Cru Montée de Tonnerre was a perfect companion. The next three courses showed Funky’s playful side: “Dirty Duck Ricke served with Duck Livers and a Cured Egg Yolk (paired with 2018 Kanzler Pinot Noir from the Russian River Valley); Black Coco Crusted Elk with Chestnut Puree (paired with a 2019 Pahlmeyer Merlot); and a cleverly deconstructed fruit cake (paired with a 2021 Michele Chiarlo ‘Nivole’ Moscato d’ Asti.

Graig Smith, Vice Chargé de Presse

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