The Cincinnati Bailliage celebrated its December holiday dinner at the Metropolitan Club across the Ohio River in Covington, Kentucky. Situated on the 19th floor of a building with a 360 degree view of downtown Cincinnati and Northern Kentucky, the Club was founded 1991 by William P. Butler, Chairman of Corporex, and Chargé de Presse Honoraire Daniel Fay, Chairman and Founder of Commonwealth Hotels. The Club’s mission is to unite diverse leaders throughout the region who desire to make a difference in the community, and what a difference they have made! During 30 years of operation, the Club has contributed $1.6 million to local charities.

Executive Chef Kelsey Yerger has been at the helm of the Metropolitan Club’s restaurant since its beginning. Chef Yerger is a graduate of the Culinary Institute of America, served as Executive Chef for Stouffer’s in Columbus and Philadelphia, and had a brief stint at Maketewah Country Club in Cincinnati before launching the Metropolitan Club. His culinary insights and attention to detail have made the Metropolitan Club one of the Cincinnati Bailliage’s favorites during the holidays.

Laurent-Perrier La Cuvée Brut Champagne and passed appetizers fueled lively conversation while guests marveled at the view of the brilliant Cincinnati skyline. (There was a Bengals’ home game that night, so many eyes were glued to the view of the stadium and scores on their iPhones.) Following a refreshing salad of Watermelon Radish and Orange Carpaccio—a hint of spring to tide us over during winter—the first three courses were Maine Lobster Mousseline, Spiced Roasted Monkfish, and Pistachio Crusted Lamb Loin. Each course was perfectly paired with wines chosen by Vice Echanson Provincial Mary Horn and her wine committee. A favorite was the Shafer Relentless 2017, which was paired beautifully with the Lamb Loin, rounded out with Chardonnay from Eola-Amity Hills (Oregon) and a Corsican red blend of Niellucciu and Grenache grapes. A 2010 Chateau Climens 1er Cru-Barsac Sauternes brought the evening to a sweet close with a clever dessert of Biscuit Joconde with Mascarpone Cream, Pomegranate Gelée, and Black pepper Meringue.

Bailli George Elliott introduced the Cincinnati Chaîne Board Members who help him organize seasonal dinner events, especially Vice Gastronomique Chuck Hong and Vice Echanson Mary Horn. Chef Yerger introduced General Manager Sean McClain and the Club’s kitchen staff to hearty rounds of applause. There is no doubt that a return visit is already in the plans for this Bailliage!

Graig Smith, Vice Chargé de Presse