One hundred members of the Cincinnati bailliage celebrated a second straight annual induction dinner on May 4 at the historic Kenwood Country Club. The Club had an early depression era start in 1930 and is one of only 39 clubs in the United States that is more than 90 years old. It is also one of only 20 clubs that has hosted a major U.S golf tournament. It is cozy and inviting throughout, especially in the reception room which has overstuffed chairs, a vaulted ceiling, a large stone fireplace, and a vintage bar.
Kenwood Country Club 
Event Invitation and Sign In 
Table Setting 
Hot Smoked Salmon with Citrus Pickled Quail Egg and Sturgeon Caviar 
Sun Dried Tomato Crostini with White Wine Capers and Roasted Butternut Squash 
Terry Kloentrup, Ann Kloentrup, and J.T. Mayer 
Dame de la Chaîne Madeleine Gordon and Jeannine Winkelmann 
Ellen Vanderhorst, Jim Willis and Ronna Willis 
George Elliott, Jean Elliott, and Clint Haynes 
Craig Willis, Margaret Willis, Ronna Willis, and Jim Willis 
Linda Siekmann, Jan Smith, and Graig Smith 
Chevalier Dan Morrow and Kate Morrow 
Olivia Walker and Maître Rôtisseur TJ Summers 
David Marx, Bob Dalhausen, and Marilyn Buckley 
Chevalier John Winkelmann and Chevalier Pat Shea 
Sarah Gagnon, David Ebbeler, Stephen Webb, and Beth Kloiber 
Linda Chaney, Chuck Hong, Sherie Glazier-Bessler, Evelyn Banzhaf, Susan Schuler, and Renee Schuler 
Flavia Bastos, Ray Vanderhorst, and Ellen Vanderhorst 
Graig Smith, Clayt Daley, Amy Eddy, and Marcus Relthford 
Meredythe Daley and Jean Haynes 
Jim Willis, Flavia Bastos, Larry Huston, and Ronna Willis 
Carol Lamy, Echanson Provincial Mary Horn, and Bailli Provincial Midwest Greg Wallis 
David Marx, Rob Dalhausen, Mike Monnin and Carol Monnin 
Dale Settlemyre, Jill Settlemyre, Kathy Van Kirk, and Hugo Tostado 
Jayne Menke, Harold Anness, and Lisa Anness 
Marc Watson, Lori Watson, and John Mocker 
Lindy Miller, Drew Foppe and Pamela Olscamp 
Laurie VanDrake, and Chevalier Vic VanDrake 
Kathy Comisar, Larry Mosteller, and Bailli Provincial Midwest Greg Wallis 
Mark Millett, Cindy Hughes and Kim Jackson 
Kim Jackson, Lori Watson, and Lisa Anness 
Carol Durbin, Miriam Moosnick, and Janet Reynolds 
Bailli de Cincinnati & Chambellan Provincial George Elliott starting the Induction Ceremony 
Bailli Provincial Midwest Greg Wallis giving the history of the Chaîne 
Bailli de Cincinnati & Chambellan Provincial George Elliott, Chevalier Terry Kloentrup, and Bailli Provincial Midwest Greg Wallis 
Bailli de Cincinnati & Chambellan Provincial George Elliott, Dame de la Chaîne Rebecca Hearst, and Bailli Provincial Midwest Greg Wallis 
Bailli de Cincinnati & Chambellan Provincial George Elliott, Chevalier Harold Anness, and Bailli Provincial Midwest Greg Wallis 
Bailli de Cincinnati & Chambellan Provincial George Elliott, Dame de la Chaîne Karen Blatt, and Bailli Provincial Midwest Greg Wallis 
Bailli de Cincinnati & Chambellan Provincial George Elliott, Dame de la Chaîne Amy Eddy, and Bailli Provincial Midwest Greg Wallis 
Bailli de Cincinnati & Chambellan Provincial George Elliott, Chevalier David Marx, and Bailli Provincial Midwest Greg Wallis 
Bailli de Cincinnati & Chambellan Provincial George Elliott, Chevalier Will Graff, and Bailli Provincial Midwest Greg Wallis 
Bailli de Cincinnati & Chambellan Provincial George Elliott, Dame de la Chaîne Miriam Moosnick, and Bailli Provincial Midwest Greg Wallis 
Chevalier Keith Triebwasser, Dame de la Chaine Peg Valentine, Chevalier Mark Millett, and Bailli Provincial Midwest Greg Wallis inducting them into the Mondiale 
The Newest Cincinnati Chaîne Members with Bailli de Cincinnati & Chambellan Provincial George Elliott, and Bailli Provincial Midwest Greg Wallis 
Bailli Provincial Midwest Greg Wallis with Graig Smith and Larry Mosteller 
Green Apple Gazpacho 
Mustard and Duck 
Sous Vide Scallops 
Rack of Lamb 
Espresso Chocolate Marquise with Foseca 10 yr Tawny Port, Oporto 
The Wines for the Evening 
Executive Chef Todd Owen with his kitchen staff 
Kenwood Country Club wait staff 
Kenwood Country Club dining room 
Bailli de Cincinnati & Chambellan Provincial George Elliott thanking Executive Chef Todd Owen 
Bailli de Cincinnati & Chambellan Provincial George Elliott thanking Executive Chef Todd Owen 
Invite 
List of Inductees 
Induction Menu
To begin the festivities, flutes of Champagne Robert Bell Kool flowed and were accompanied by passed hors d’oeuvres including Crostini with White Wine Capers and Roasted Butternut Squash, Foie Torchon with Apricot and Brioche, and Smoked Salmon with Citrus Pickled Quail Egg and Sturgeon Caviar.
To begin the induction ceremony, Bailli George Elliott introduced Bailli Provincial Midwest Greg Wallis from Indianapolis who led the induction process. Mr. Wallis gave an informative history of the Chaîne sprinkled with some well-placed humor. Ten new members were inducted into the Chaîne. Echanson Provincial Midwest Mary Horn then skillfully, with an appropriate balance of solemnity and lightheartedness, announced the three members being inducted into the Mondiale.
The Club’s elegantly decorated dining room with windows on two sides gave a panoramic view of the Club grounds and golf course. Chef Todd Owen and his staff prepared five superb courses paired with wines by Mary Horn and her wine committee. The menu included Green Apple Gazpacho paired with a 2022 Champalou Vouvray; Confit Duck with Mustard, Orange Hummus, and Dried Cherries paired with a 2021 Domaine Les Pallieres Gigondas; Sous Vide Scallops paired with a 2023 Roland Lavantareux Chablis; rack of lamb paired with a 2018 M. Chapoutier Monerde la Sizeranne Hermitage; and for dessert, an Espresso Chocolate Darquise paired with a Fonseca 10-year Tawny Port.
Bailli Elliott thanked Vice Conseiller Gastronomique Chuck Hong, Echanson Provincial Midwest Mary Horn, and Executive Chef Todd Owen for a beautifully coordinated effort to create a memorable evening. Chef Owen’s 2025 induction dinner experience met the high bar he set in 2024. What a nice way to welcome new members into the Cincinnati Chaîne Family.
Graig Smith, Vice Chargé de Presse