The Cincinnati Bailliage celebrated its 42^nd induction dinner with an old friend, the Metropolitan Club, on the banks of the Ohio River in Covington, Kentucky. A brick aerie perched on the 19th floor gives the Metropolitan Club a commanding 360-degree view of the Cincinnati skyline as well as the rolling hills of Northern Kentucky.

For more than three decades, the Metropolitan Club has been a beacon of hospitality for the Greater Cincinnati community. It was founded by William P. Butler, Chairman of Corporex Company, and Chargé de Presse Honoraire Daniel Fay, Chairman and Founder of Commonwealth Hotels. As a Chaîne bailliage, we are aligned with the Club’s mission of community as well as uniting leaders throughout the region to make a difference. Since the Club was founded, the organization has raised nearly two million dollars for local charities, donating a portion of profits to local nonprofit organizations.

The most astounding fact about the organization is that it has had only one chef at the helm since its birth: Chef Kelsey Yerger. Chef Yerger is a graduate of the Culinary Institute of America. He served as executive chef at Stouffer’s in Columbus and Philadelphia, and briefly worked at the Maketewah Country Club in Cincinnati, before settling in at the Metropolitan Club. His ability to continually conjure up cutting-edge cuisine with exquisite attention to detail has made this establishment one of the most frequented eateries in the history of the Cincinnati Bailliage.

Induction festivities got started with flutes of Champagne Legras & Haas ‘Intuition Brut’ and with passed appetizers of Crab Croquettes with Mustard Aioli, Charcuterie Cups, and Shrimp Stuffed Artichokes. The induction ceremony served as an intermezzo between the reception and dinner. Ms. Renee Wilmeth, Bailli Provincial Midwest Honoraire, led the induction of new Chaîne and Mondiale members. She briefly recounted the history of the Chaîne mixed with light-hearted humor to introduce nine new Chaîne members. The Cincinnati Chaîne membership is now 112 which continues to place it as the largest bailliage in the United States. Echanson Provincial (Midwest) Mary Horn assisted Ms. Wilmeth with the induction of 11 new Mondiale members with the same mixture of wit and reverence.

Following the ceremony, members were treated to a five course menu which was meticulously orchestrated by Chef Yerger, Vice Conseiller Gastronomique Chuck Hong, and the dedicated Metropolitan Club staff. All courses were expertly paired with wines chosen by Echanson Provincial Mary Horn and her wine committee. Some favorites of the evening included Baby Green-Quinoa Salad paired with a 2021 Clos Sainte Madeleine Côtes-de-Province Rosé, Prime Smoked Beef Tenderloin served with a 2019 Vina VIK ‘La Pit Belle’ Proprietary Red Wine, and Rosemary-Garlic Lamb Loin paired with a 2019 DeLille Cellars Four flags Cabernet Sauvignon.

Unfortunately, Chef Yerger was unable to attend the event as he was recovering from surgery, but we are certain that our rounds of applause were shared with him by pastry chef Terry Biehl and the rest of the kitchen and wait staff. It was another terrific collaboration among Bailli George Elliott, Vice Conseiller Gastronomique Chuck Hong, and Echanson Mary Horn to welcome new members to our community.

Graig Smith, Vice Chargé de Presse