As the mid-day sun made its way over the skyscrapers of downtown Cincinnati, Mondiale members and their guests gathered at Aster Events on Fourth Street for a Champagne Brunch. The picturesque-second story urban venue included a patio with a breathtaking view of the city.

The private event center is booked and operated by Maître Rôtisseur Renee Schuler, Executive Chef and Owner of Eat Well Celebrations and Feasts. Chef Schuler began her culinary education at the Institute of Culinary Education in Manhattan and honed her skills at Bobbie Flay’s Mesa Grille Catering Company, Daniel Boulud’s Feast and Fêtes, Tabla Indian Restaurant, and the French-Mediterranean restaurant Picholine. She came back to her home state of Ohio, gathering great notoriety at the Murphin Ridge Inn in the heart of Amish country, but found her true calling in 2005 when she established Eat Well.

Members were greeted with flutes of Legras & Haas Blanc de Blanc Grand Cru Brut—the first of four stunning rounds of Champagne skillfully selected by Echanson Provincial Mary Horn—along with hors d’ oeuvres including Scrambled Eggs with Truffle Butter & Chives in Pastry Shells, Cacio e Pepe Gougères, and “Bloody Bombs” (Vodka-soaked local cherry tomatoes with dipping salt).

As members took their seats for the formal phase of the Champagne event, Bailli George Elliott introduced a special guest, Bailli Mary Martin, who heads up Cincinnati’s neighboring chapter in Toledo. Ms. Martin recently hosted many of our members at a regional Mondiale. Bailli Elliott announced that Ellen van der Horst, wife of our Vice Chancelier-Argentier Ray van der Horst, was selected by the Cincinnati Enquirer as a 2022 Woman of the Year for her outstanding work with the arts in Cincinnati.

Chef Schuler served three fabulous courses with the assistance of Chef Rôtisseur Alan Neace and Eat Well’s hard-working staff:

• Honey Roasted Pear with Arugula, Burrata, Prosciutto, and Hazelnuts, served with Lanson Le Green Label Brut
• Butternut Squash with Ricotta Ravioli, a Chicken Egg Yolk, Smoked Brown Butter, and Crispy Sage, served with Laurent-Perrier Cuvée Rose Brut, and
• Fried Chicken & Caviar, with a Buttermilk Waffle and Maple Chive Crème Fraîche with Maison Paul Berthelot ‘Robert Bell Le Kool’ Grand Cru Brut.

The delicious brunch was topped off with Comté Cheese, Fruit Chutney, Walnuts, and a decadent Dark Chocolate Mousse Shot with Raspberries & Whipped Cream.

At the conclusion of the midday event, Bailli Elliott introduced our talented culinary wizards Maître Rôtisseur Schuler, her superb staff, Echanson Provincial Horn, and Chef Rôtisseur Neace to rousing applause for their magnificent collaboration to produce this “over the top” event.

Graig Smith, Vice Chargé de Presse