USA Festive Dinner
Bailliage of Cincinnati
Cincinnati, December 15, 2019
Holiday tribute to a masterful Sommelier
" amazing cuisine, phenomenal wines, and genuine camaraderie "

The Bailliage held its festive holiday dinner at the opulent Hall of Mirrors in the Cincinnati Netherland Hilton Hotel. This French Art Deco masterpiece landmark hotel opened in 1931. On arrival, members were greeted with champagne and hors d’oeuvres.

Everyone was welcomed to a Cincinnati version of a “reveal party” for the coveted Bronze Star of Excellence. This award, given by Bailli George Elliott, honours someone who contributes extensively to the Cincinnati community through sharing their time and talents.

The 2019 winner was Échanson Provincial Mary Horn. Mary is Vice-President of Fine Wine Sales at Heidelberg Distributors, a Certified Specialist of Sake and Spirits and an Advanced Level IV Sommelier. Moreover, she is an excellent chef who shares her resources and artistry selflessly with many worthy local charities.

Following the ceremony, members enjoyed an outstanding five-course meal which was a result of the flair of Executive Chef George Zappas with input from Vice-Chancelier Gastronomique Chuck Hong.

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Roasted figs and chanterelles
verjus, local greens, olive oil, Parmesan crisp
Vouvray ‘La Cuvée des Fondraux’ 2018
Domaine Champalou, Loire Valley

Prosciutto-wrapped monk fish
fennel and leek fondue, crispy potato, ricotta tortellini
Fort-Ross Seaview Chardonnay 2016
Ramey Wine Cellars, Sonoma Coast

Foie mousse
cornbread, candied currants
walnut butter, caramelized pineapple
Pont Neuf Pinot Noir ‘La Source’ 2016
Russian River Valley

Crispy lamb shank Milanese-style
white bean ragout, Brussels sprouts
J. Davies Cabernet Sauvignon 2013
Diamond Mountain District, Napa Valley

Meyer lemon cremeux
mascarpone cream, coconut
pine nut brittle, blueberry
Muscat de Beaumes-de-Venise 2016
Domaine de Durban, Rhône Valley

Chosen by Échanson Provincial Mary Horn and her wine committee, the wines were expertly paired with each course. Highlights were the prosciutto-wrapped monk fish with the 2016 Fort-Ross Chardonnay and the lamb shank paired with the luscious 2013 J. Davies Cabernet Sauvignon.

The evening was fabulous. It incorporated all the elements of a perfect Chaîne event - amazing cuisine, phenomenal wines, and genuine camaraderie. Overwhelming praise for Chef Zappa’s efforts and Ms Horn’s well-deserved honour were shared by all.

Graig Smith
Vice-Chargé de Presse

Photos by Jennifer Schiller Photography and Jan Smith