VOL2 2016

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 70 of 155

A Bronze Star Evening BY GRAIG SMITH, Vice Chargé de Presse THE CINCINNATI BAILLIAGE'S holiday dinner on December 7 took place in the Hall of Mirrors at the land- mark Hilton Cincinnati Netherland Plaza. This art déco hotel was the perfect setting for the festive evening. Award-winning Executive Chef Todd Kelly and Vice Conseiller Gastronomique Barbara Lancor constructed a masterful multicourse menu exquisitely paired with wines selected by Vice Echanson Mike Monnin. The highlight of the evening was Bailli George Elliott's pre- sentation of the Bronze Star of Excellence to Vice Chargé de Missions Clint Haynes, who has been a Chaîne member since 2002 and has served on the board since 2005. He and his wife, Jean, are well known in the com- munity for generously donating their time and resources to the Chaîne and to vital chari- ties, including Cancer Family Care and the Cincinnati International Wine Festival. This past year, they hosted a lobster bake for the Cincinnati Chapter at their farm in rural Indiana and are planning a pig roast for next year. What a perfect way to celebrate Chaîne camarade- rie, the excellence of one of the chapter's favorite local chefs, and the giving spirit of Cincinnati confrères! G CINCINNATI Hilton Cincinnati Netherland Plaza December 7, 2015 HUDSON VALLEY FOIE GRAS TORCHON Black Pepper Shortbread, Pistachio, Muscadine Gel, Tossed Greens Château Roûmieu-Lacoste Sauternes 2013 MAITAKE STRUDEL Shaved Truffles, Root Vegetables, Whipped Red Wine Maison Roche de Bellene Gevrey- Chambertin Vieilles Vignes 2011 SWORDFISH MEDALLIONS Aged Red Wattle Ham, Marble Potatoes, Smoked Butter, Celery, Clams Kistler les Noisetiers Chardonnay 2013 BACON-WRAPPED BEEF TENDERLOIN Smoked Chicken Heart- Pomegranate Ragoût Odette Estate Cabernet Sauvignon Stag's Leap District 2012 FROMAGE BLANC CUSTARD Spiced Caramelized White Chocolate, Cranberry Gelée, Hazelnut Praline Chambellan Provincial Irwin Weinberg, Chevalier Shannon Read and Vice Chargé de Presse Graig Smith. Bailli George Elliott, Pastry Chef Megan Ketover and Executive Chef Todd Kelly. Michael Lancor and Vice Conseiller Gastronomique Barbara Lancor. Professionnel du Vin Evelyn Ignatow and Stanley Ignatow. Chevalier Leo Flischel and Susan Flischel. Bailli George Elliott and Vice Chargé de Missions Clint Haynes. BAILLIAGES 2 0 1 6 v 2 :: G A S T R O N O M E :: 69

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