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You are here: Home / Mondiale Events / 2024 / Mondiale Far Niente Dinner – January 15, 2024

Mondiale Far Niente Dinner – January 15, 2024

On a frigid, blustery evening in January with outside temperatures in the single digits, Mondiale members were warm and dry at the Transept Event Center in downtown Cincinnati. The Transept is a gorgeous 19th century German gothic church which has been restored to its previous grandeur. Formerly known as Old St John’s Church, it was the first German-American church that was erected in Cincinnati. The Transept was previously owned by Michael Forgus of Funky’s Catering but is now owned and operated by DelightMore Catering. To the “delight” of our members, our good friend Mr. Forgus was present at the event to oversee the culinary intricacies of the evening.

Mondiale members were greeted with a glass of Far Niente Post & Beam Chardonnay 2022 to enjoy in the Registrar Room which resembles a library with dark wood paneling, lighted rows of vintage books, and ornate stained-glass windows. Passed appetizers included Smoked Mussels with Cured Chorizo and Fire Roasted Tomato Relish on an Italian Baguette, Wild Mushroom and Spinach Strudel, and Pan Seared duck Breast on Brioche with Cherry Chutney and Caramelized Pistachios. After catching up on recent holiday news, the group headed to the Assembly Room for the Far Niente tasting and dinner. Once used for the church assembly, this special event space calls forth images of a bygone era with 50-foot vaulted ceilings, original hand-hewn wood beams, giant ornate chandeliers, and even more spectacular stained-glass windows.

  • The Transept
    The Transept
  • The First Wine - 2022 Post and Beam Chardonnay
    The First Wine – 2022 Post and Beam Chardonnay
  • Susan Verschoor, Kimberly Meyer, Kelly Meyer
    Susan Verschoor, Kimberly Meyer, Kelly Meyer
  • Jim Willis and Peg Valentine
    Jim Willis and Peg Valentine
  • Jeane Elliot, Barbara Weinberg, and Janet Reynolds
    Jeane Elliot, Barbara Weinberg, and Janet Reynolds
  • Jeane Elliot, Barbara Weinberg, and Janet Reynolds
    Jeane Elliot, Barbara Weinberg, and Janet Reynolds
  • Dave Nichols, Keri Nichols, Marc Watson, Bina Patel, Viral Patel, and John Mocker
    Dave Nichols, Keri Nichols, Marc Watson, Bina Patel, Viral Patel, and John Mocker
  • Far Niente Area Sales Manager Drew Baloun, Paula Weinkoop, Mary Horn, and Bill Ivers
    Far Niente Area Sales Manager Drew Baloun, Paula Weinkoop, Mary Horn, and Bill Ivers
  • Paula Weinkoop, Evi Banshef, Jayne Menke, and Susan Schuler
    Paula Weinkoop, Evi Banshef, Jayne Menke, and Susan Schuler
  • Barbara Weinberg, Joe Pierce, David Pierce, Irwin Weinberg, and Patty Pierce
    Barbara Weinberg, Joe Pierce, David Pierce, Irwin Weinberg, and Patty Pierce
  • Mark Millett, Eric Durbin, and Carol Durbin
    Mark Millett, Eric Durbin, and Carol Durbin
  • Patty Pierce, David Pierce, Spencer Deutsche, Mary Horn, Far Niente Area Sales Manager Drew Baloun, and Joe Pierce
    Patty Pierce, David Pierce, Spencer Deutsche, Mary Horn, Far Niente Area Sales Manager Drew Baloun, and Joe Pierce
  • Pat Gaito, Bob Dalhausen, and David Marx
    Pat Gaito, Bob Dalhausen, and David Marx
  • Bill James and Mary Jane James
    Bill James and Mary Jane James
  • Vice Conseiller Gastronomique Chuck Hong, Far Niente Area Sales Manager Drew Baloun, and Bailli de Cincinnati & Chambellan Provincial George Elliott
    Vice Conseiller Gastronomique Chuck Hong, Far Niente Area Sales Manager Drew Baloun, and Bailli de Cincinnati & Chambellan Provincial George Elliott
  • Rona Willis, Craig Willis, Martha Willis, John Winkelmann, and Jeannine Winkelmann
    Rona Willis, Craig Willis, Martha Willis, John Winkelmann, and Jeannine Winkelmann
  • Chuck Martz and Susan Martz
    Chuck Martz and Susan Martz
  • Wild Mushroom and Spinach Strudel
    Wild Mushroom and Spinach Strudel
  • Duck Breast on Brioche
    Duck Breast on Brioche
  • Smoked Mussel and Chorizo on Toasted Baguette
    Smoked Mussel and Chorizo on Toasted Baguette
  • Entrance to the Transept Dining Room
    Entrance to the Transept Dining Room
  • The Wines for the Evening
    The Wines for the Evening
  • The Transept Dining Room
    The Transept Dining Room
  • The Transept Dining Room
    The Transept Dining Room
  • The Wines for the Tasting
    The Wines for the Tasting
  • Vice Echanson Provincial Mary Horn introducing Drew Baloun, the Far Niente Area Sales Manager
    Vice Echanson Provincial Mary Horn introducing Drew Baloun, the Far Niente Area Sales Manager
  • Far Niente Area Sales Manager Drew Baloun introducing the wines for the tasting
    Far Niente Area Sales Manager Drew Baloun introducing the wines for the tasting
  • Champagne Poached Pear Salad with Baby Arugula
    Champagne Poached Pear Salad with Baby Arugula
  • Slow Braised Angus Beef Roulade and Grilled Barramundi
    Slow Braised Angus Beef Roulade and Grilled Barramundi
  • The wines for the tasting
    The wines for the tasting
  • Dark Chocolate Pana Cotta
    Dark Chocolate Pana Cotta
  • The Delight More crew with Far Niente Area Sales Manager Drew Baloun
    The Delight More crew with Far Niente Area Sales Manager Drew Baloun

After Bailli George Elliott introduced guests, Echanson Provincial Mary Horn introduced Far Niente Area Sales Manager Drew Baloun. Mr. Baloun gave a fascinating account of the history of Far Niente, a benchmark producer of Napa Valley Chardonnay and Cabernet Sauvignon, and Nickel & Nickel, established in 1997 by the Far Niente partners to produce single-vineyard wines. (And this presentation was at a moment’s notice when Regional Manager Patrick Kelly was weather-bound in Chicago and couldn’t make the event!)

In addition to the Chardonnay served during reception, the seven tasting wines included EnRoute “Brumaire” Chardonnay from Russian River Valley; four bottles of single-vineyard Nickel and Nickel Cabernet Sauvignons from various appellations; Far Niente’s signature blend of Cabernet Sauvignon vineyards in Oakville, Rutherford, Calistoga, and St. Helena AVAs; and the 2019 Bella Union Cabernet Sauvignon, a Bordeaux-style blend which is one of the company’s newest ventures.

Adding to the “delight” of the evening, the DelightMore staff switched the dining format from a traditional buffet to a plated meal for 71 attendees. The menu included Champagne Poached Pear Salad with Pomegranate Dressing, Slow Braised Angus Beef Roulade with Caramelized Wild Mushrooms in a Cabernet Demi; and Dark Chocolate Panna Cotta with Port Poached Cranberries and Honey Roasted Pecans. The entire meal provided a sound platform for re-tasting the wines from the educational program.

Rounds of applause for the staff of DelightMore Catering garnered big smiles from the crew. Echanson Provincial Mary Horn was treated to a second round of applause for her consistently artful selection and organization of Cincinnati’s Mondiale events.

Graig Smith, Vice Chargé de Presse

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