On a blustery November Sunday morning, the Cincinnati Bailliage held a Taittinger Champagne brunch at the Out of Thyme Kitchen Studio. Chef Jaime Carmody opened this full-service commercial kitchen and event space in the spring of 2016. It thrived through the pandemic and has continued to grow until the present “thyme.” Chef Carmody and her culinary team offer fresh take home meals, meal delivery, cooking classes, meal planning, and professional event services.
The studio includes an open kitchen where forty-six members watched as courses were prepared by Chef Carmody’s seasoned staff. Along with a welcoming glass of Taittinger Brut “Les Folies de la Marquetterie,” passed appetizers included a grilled Teriyaki salmon skewer, creamy mac & cheese with toast and pancetta crumbs, and phyllo-wrapped asparagus.
Out of Thyme Kitchen Studio 
Out of Thyme Kitchen Studio 
Patty Pierce and Joe Pierce 
Chuck Mead, Joanna Mead, Ann Kenstrup and Terry Kenstrup 
Pat Gaito, Matthew Millett, Lane Millet, Chuck Hong 
Kim Jackson and Chevalier Ray Jackson 
Carol Monnin and Vice Echanson Honoraire Mike Monnin 
Barbara Weinberg, Don Buckley, Irwin Weinberg, and Peg Valentine 
Carol Lamy, J.T. Mayer, and Neva Flaherty 
Dave Ebbeler and Echanson Provincial Mary Horn 
Tanya Cauren and Chevalier Edgar Smith 
Sue Martz and Chevalier Chuck Martz 
Kathy Merchant, Jan Smith, and Peg Valentine 
Bailli de Cincinnati & Chambellan Provincial George Elliott and Jean Elliott 
John Winkelmann, Jeannine Winkelmann, Ellen Vanderhorst, Ray Vanderhorst 
Irwin Weinberg, Pat Gaito, Barbara Weinberg, Ray Vanderhorst, and Janet Reynolds 
Grilled Teriyaki Salmon Skewers 
Phyllo wrapped Asparagus 
Out of Thyme Server with Creamy Mac & Cheese with Pancetta Crumb 
Chef Jaime Carmody and staff preparing Risotto and Gnocchi family style dishes 
Chef Carmody flaming beans for Pan Seared Pork Tenderloin 
Out of Thyme staff 
Chef Carmody introducing dishes 
Pan Seared Pork Tenderloin with Dijon Maple Brown Butter & Greens 
Shrimp, Scallop & Crab Risotto 
Gnocchi Cacio e Pepe with mushrooms and sage 
The Brunch Champagnes 
Recognition of the Out of Thyme Crew 
Menu 
Tasting Notes 
Mondiale Champagne Brunch 2025 Invite
The Taittinger selections were chosen by Echanson Provincial Mary Horn who gave a short education about the history of Taittinger Champagne and introduced Chef Carmody. Three courses served with accompanying Champagne including adobo chicken croquette with hot honey paired with a Brut Prelude Grande Crus; pan-seared pork tenderloin with Dijon maple brown butter & greens paired with Brut ‘Millésimé 2016; and duo of seafood risotto and gnocchi cacio e pepe paired with Brut Blanc de Blanc “Comtes de Champagne” Grand Crus 2013.
There was a consensus among members that the medley of champagne followed a gastronomic crescendo heightened by the culinary pairings. Chef Carmody and her staff, and Enchanson Provincial Mary Horn, were given a nice round of applause for a job well done.
Graig Smith, Vice Chargé de Presse