It is a firm belief held by the Cincinnati Bailliage that a refreshing influx of new thoughts and ideas are vital to its existence. On May 19, 2024, the bailliage inducted 12 new members into the Chaîne, inducted three Chaîne members into the Mondiale, and officially promoted Dame Sue Mills to Vice Chargée de Mission and to the board of the Cincinnati chapter. The site of this annual May event was the prestigious Kenwood Country Club which lies in a highly regarded northeastern suburb of Cincinnati. The Club was established in 1930. It is only one of 20 country clubs in the United States that is at least 90 years old, has 36 holes of golf, and has been the site of major national golf tournaments.
The evening’s reception took place in an historic bar area adjacent to a cozy room with a vaulted ceiling and large stone fireplace. Flutes of Pierre Spar Crémant de Alsace Brut Reserve signaled the start of a very special evening. Passed appetizers, including Melon Broth Oyster Shooters, Duck Prosciutto Bruschetta, and Smoked Tomato Jam with Brie, ensured that guests were fortified for the induction ceremony.
The 2024 Chaine and Mondiale Inductees 
Bailli Provincial Midwest Honoraire Renee Wilmeth inducting the 2024 new members 
Bailli Provincial Midwest Honoraire Renee Wilmeth inducting the 2024 new members 
Bailli George Elliott inducting Linnea Nadel 
Bailli Provincial Midwest Honoraire Renee Wilmeth inducting Evi Banzhaf 
New Vice Chargée de Missions Sue Mills and Bailli Provincial Midwest Honoraire Renee Wilmeth 
Chambellan Provincial Midwest and Bailli George Elliott welcoming Chevalier Travis Brown 
Bailli Provincial Midwest Honoraire Renee Wilmeth inducting Chevalier Scott Provancher into the Mondiale 
Bailli George Elliott, Bailli Provincial Midwest Honoraire Renee Wilmeth, and Vice Enchanson Provincial Midwest Mary Horn toasting the new Mondiale members 
Renee Wilmeth, Mary Horn, and Shannon Read 
Sherie Marek, Marilyn Buckley, Isla Carey Vogelpohl, and Lori Ann McKenna 
Sherie Marek, Chuck Hong, Amy Safran, and Jeff Safran 
Kathee Van Kirk, Chuck Hong, Lindy Miller and Keith Triebwasser 
Linnea Nadel, Linda Siekmann, and Nancy Steman 
Carol Monnin, Mike Monnin, Corrine McNally, Ronna Willis, and Jim Willis 
Jeannette Jones and Chevalier Greg Jones 
Mady Gordon, Janet Reynolds, Martha Coors, Sarah Gagnon, and Jill Settlemyre 
John Mocker, Sherie Marek, and Viral Patel 
Ariel Berlanger and Chevalier Mike Camacci 
Chevalier Scott Provancher and Teresa Hoelle 
Graig Smith, Dan Morrow, Clint Haynes, and Shannon Read 
Ray Vanderhorst, Gloria Uziel, and Pat Shea 
Mike Valentine, Peg Valentine, Amy Safran, and Jeff Safran 
Larry Mosteller, Kathy Comisar, Bill Ivers, and Paula Ivers 
Chargé de Presse Provincial Midwest Honoraire Lee Flischel and Vice Chargée de Médias Sociaux Hononaire Sue Flischel 
Janna Skufka, Frank Skufka, George Elliott, and Renee Wilmeth 
Kenwood CC GM Dan Plunkkett, Irwin Weinberg, Barbara Weinberg, Sue Mills, Keith Triebwasser, Sarah Gagnon, Janet Reynolds 
Martha Willis and Chevalier Craig Willis 
The evening’s wines 
Melon Broth Shooter 
Duck prosciutto bruschetta 
Crispy Avocado Oscar 
Asparagus and Burrata 
Seared Bronzino 
Braised Veal Cheek 
Blueberry Almond Frangipane 
Kenwood Country Club Wait Staff 
Kenwood Country Club Executive Chef Todd Owens and the kitchen staff with Chambellan Provincial Midwest and Bailli George Elliott 
Chambellan Provincial Midwest and Bailli George Elliott and Kenwood Country Club Event Manager Katie Mitchell
Bailli George Elliott introduced Bailli Provincial Midwest Honoraire Renee Wilmeth who joined us from Indianapolis to lead the induction. Ms. Wilmeth provided an insightful (and sometimes humorous) account of the history of the Chaîne as well as the Mondiale. With 12 new members, the Cincinnati Chaîne reached a record total membership of 118. The three new members of Mondiale increased that group to 55. In her new role as Vice Chargée de Mission, Sue Mills will organize our dine-around events throughout the year.
An outstanding five-course meal followed the induction ceremonies. The four main courses included a Crispy Avocado Oscar, Asparagus and Burrata, Seared Bronzino, and Braised Veal Cheek. The courses were paired with precision by Echanson Provincial Midwest Mary Horn and her Wine Committee.
The highlight of the evening was Famille Joly ‘Les Vieux Clos’ Savennieres (2022) from the Loire valley. It had an unusual nose and taste which were difficult to describe. A rumbling of “yays and nays” filtered through the room. Sensing this moment of mild unrest, Echanson Provincial Horn calmly stood up, took the microphone, and announced that the wine was indeed naturally “funky” but to give it a chance. When the corresponding course of Seared Branzino was served, the combination was miraculously transformed into one of the best pairings that this author has ever encountered. The crowd gave thanks once again to Ms. Horn’s incredible abilities as a sommelier.
The final course of the evening was Blueberry Almond Frangipane which was served with a biodynamic Patrick Bottex ‘La Cueille’ Rosé Bugey from Savoie.
Bailli Elliott thanked Vice Conseiller Gastronomique Chuck Hong, Echanson Provincial Midwest Mary Horn, and Kenwood’s Executive Chef Todd Owen for their collaboration in creating a sensational evening. He also gave Executive Chef Owen a decorative plate with the Chaîne Logo, who in turn introduced his staff.
This was indeed a memorable start for the new members who experienced one of the best induction dinners in recent memory.
Graig Smith, Vice Chargé de Press