Chaîne des Rôtisseurs Cincinnati

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Induction at Wetherington Golf & Country Club – May 18, 2008

Our annual Induction dinner proved to be a milestone event this year in several ways. We commandeered the Wetherington Golf & Country Club and gathered over flutes of Piper-Heidsieck Brut Rose Sauvage accompanied by delectable seafood appetizers of crab fritters, Ahi tuna, and very pretty salmon crepe gateaus resembling savory petits fours. This respite prepared us for the featured ceremonies.

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A busy evening ensued as Bailli Provincial du Midwest John Burson officiated to bring in a dozen new members with five inductees into Mondiale. Our new Vice Chancelier-Argentier George Elliott received his officier decorations and four members achieved their 20 year Commandeur status. After all the formalities an exceptional dinner was called for and Chef Rôtisseur Khalid Mafazy and Maître Hotelier Sean McClain of Wetherington were well prepared for the task.

We started with a terrine of smoked mushroom and asparagus with truffle flavored goat cheese that was cold and bracing to awaken the palate with subtle savory flavors. An Etude Pinot Gris poured alongside showed bright, lush, and spicy notes in the glass. Next we had thick seafood bisque with a deep lobster reduction and chunks of sweet lobster which was classically matched to a Louis Latour Mersault. The seafood side of our extravaganza finished with a nod to Botticelli as we were presented with a bronzed sea scallop on a half shell with white asparagus and aioli. A Taz Pinot Noir from the Santa Rita Hills came with this course showing a rich luxurious body and spicy finish.

Passion fruit sorbet served in a pink lemon ice ring cleared the way for the turf side of our dinner. Our chef opted for bison strip loin with crispy leeks, pomegranate, and cauliflower nage. Wonderful aromas presaged the profound mix of flavors with each satisfying bite. We happily had this with a Merryvale Cabernet Sauvignon sourced from Beckstoffer Vineyard X. The wine developed beautifully in the glass giving more contentment with every sip.

The finish of our meal combined chocolate and orange in several ways for an attractive assortment and a wonderful conclusion to a monumental evening for both our spirits and palates. The Chaîne presence heading the Wetherington Golf & Country Club staff showed magnificently in the results of our culinary extravaganza.

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!