On November 10, 2013, members of the Cincinnati Bailliage met at the Midwest Culinary Institute at Cincinnati State University for the 6th Annual Young Chef Competition. This event was the culmination of many months of planning between Vice Chargé de Mission Clint Haynes and Chef Rôtisseur Alan Neace. Young chefs from around the area met and were given the same selected ingredients which this year included duck as the main course. During the competition, members of the Chaîne were allowed to observe their performances while enjoying wines selected by Vice Echanson Mike Monnin. The main tasting judges for the evening were Chef Jean-Robert de Cavel, Vice Conseiller Gastronomique Marilyn Harris, and Paul Parks. By the end of the day, three finalists were selected and were introduced to the Chaîne members at the dinner to follow. They were second runner up James Lucas, runner up Kaity Snyder, and first place recipient Katelyn Banks. Katelyn will advance to the regional competition in Des Moines, Iowa.
Once the competition was concluded, Chaîne members met at the Summit Restaurant at MCI for a dine-around dinner prepared by Executive Chef Anne Kearny from Rue Dumaine Restaurant in Dayton. Rue Dumaine is a classic French restaurant 45 minutes north of Cincinnati which utilizes seasonal and local ingredients with Provençal flair and a touch of New Orleans style from her years owning a restaurant there. With the help of MCI students and faculty chefs, Ms. Kearny exquisitely prepared a three course meal which was paired with wines brought by members from their collections. The first course included a pan seared sea scallop with poached Gulf shrimp, mussels farce, Provençal saffron fumet, and a Hungry Toad micro garni. Next she prepared a golden duck confit with garlic sausage, stewed white beans, applewood smoked bacon lardon, and Farmhouse crumble. The finale for the evening was a malted chocolate pastry cream with salted caramel sauce. It was a real treat for the MCI students to work with Chef Kearny, as well faculty chefs Alan Neace and Sean Kagy to prepare this gourmet French meal. It was even more of a treat for our fortunate Chaîne members to be a part of this collaborative event for a worthy cause.
Graig Smith, Vice Chargé de Presse