The Cincinnati Bailliage celebrated its annual induction dinner across the Ohio River at the New Riff Distillery on May 7th. New Riff opened its doors 3 years ago and has had great success not only as a world class distillery but as an entertainment venue.
The dinner was exquisitely prepared by renowned chef Stephen Williams, owner of Bouquet restaurant also in northern Kentucky. Chef Williams is a 2005 graduate of the Midwest Culinary Institute which has had the support of the Cincinnati Bailliage for many years. Chef Williams prepared a delectable 5-course dinner which was highlighted by a Blackhawk Sirloin with Kentucky mushrooms and Seaweed paired with 2009 Episode Red Wine.
Members enjoyed appetizers in a large, airy party room on the third floor of the ultra modern building overlooking a spacious patio. Following appetizers, members were seated and Bailli George Elliott announced Bailli Provincial Renee Wilmeth who led the induction ceremony.
Six members were inducted including Susan Flischel, who was also introduced as the Bailliage’s first Vice Chargée de Médias Sociaux. Professionnel du Vin Mary Horn was elevated to Vice Echanson and will be taking over for Vice Echanson Honoraire Michael Monnin who will be staying on the board in an advisory role.
The course offerings, a collaboration between Vice Conseiller Gastronomique Chuck Hong and Chef Williams, were artfully paired with wines selected by Ms Horn, Mr. Monnin, and their wine committee.
Graig Smith, Vice Chargé de Presse