Saturday August 12th, a delightful summer’s day, found 79 members of the Cincinnati Bailliage and their guests once again gathered at the Indiana farm of Vice Chargé de Missions Clint Haynes for a repeat performance of the Dine-Around Pig Roast and Silent Wine Auction.
This annual summer event brings together great friends, fine wine, and exceptional food while benefitting culinary students at Cincinnati State Technical and Community College through the Châine des Rôtisseurs Irwin and Barbara Weinberg Culinary Scholarship Fund.
As expected, the day’s center of attention was the pair of Berkshire hogs, expertly roasted for over twelve hours by Dan Morrow, an expert grill-master and guest of Mr. Haynes. Members and their guests spent the afternoon tasting their way through a wide array of hors d’oeuvres and member-provided wines. Later on, prior to dinner they were treated to Roasted Mussels and Grilled Salmon prepared by Chevalier Pat Gaito. Complimenting these two culinary masterpieces and the hot-off-the-grill pork was an assortment of classic summer salads prepared by Châine members.
Following dinner, the Silent Wine Auction featuring eighteen lots of premium wine, was a very busy place indeed as people continuously checked their bids, hoping to be the lucky final bidder. In the end, Bailli George Elliott announced that $4,575 was raised for scholarships and everyone in attendance expressed their satisfaction and gratitude for the Haynes family’s generosity and hospitality. Vive la Châine!
Lee Flischel, Chargé de Presse Provincial