On an uncharacteristically balmy day in mid-February, the Cincinnati Bailliage held its annual Winter Dinner at the Red Feather Kitchen in the upscale Cincinnati suburb of Oakley. Chef/Owner Brad Bernstein has been at the helm of this acclaimed eatery for the past ten years, which is quite an accomplishment in “restaurant years.” Chef Bernstein offers contemporary American farm-to-table cuisine utilizing classic culinary techniques. Mr. Bernstein honed his skills as an Executive Chef with two of Cincinnati’s best chefs – Jean Robert’s Lavomatic and Michael Forgus’ The View – a before finding a home at Red Feather in December 2013.

This is the Cincinnati Bailliage’s fourth visit to Red Feather since 2015 for good reason: innovative offerings that are never pretentious served by a dedicated staff with great attention to detail. The evening got started with glasses of Poema NV Cava Brut and an amazing five-foot charcuterie board was artistically placed on a gorgeous hand carved wooden bar for all to enjoy. Additional appetizers included Prosciutto Wrapped Gorgonzola Stuffed Dates, Crostini Chicken Liver Pate with Red Onion Marmalade, and a Cornmeal Blini with Smoked Salmon.

The restaurant’s open kitchen invited a great view of the staff preparing five outstanding courses to be served to a sold out crowd of more than 70 members and guests (including future members). The meal include a Scallop with Endive and Parsnip Puree; Pork Belly over Split Peas and Cornbread; Duck Confit with Soubise, Frisée, Leek and Pomegranate; Short Rib with Root Vegetables; and White Chocolate Mousse over Candied Orange Slices. All five courses were expertly paired with wines selected by Echanson Provincial Mary Horn and her wine committee. Standout pairings included a Lindt Humbrecht 2020 Pinot Gris with the pork belly, a Louis Jadot Domaine Héritiers 2021 Beaune Boucherottes 1er Cru with the duck course, and (my favorite) a Mount Peak Winery 2021 Rattlesnake Zinfandel served with the short ribs. Taylor Fladgate 10-Year Tawny Port was, in the words of Adam Sandler, “not too shabby” with dessert.

At the conclusion of the evening, Bailli George Elliott introduced the Board members who help plan events throughout the year. He praised Vice Conseiller Gastronomique Chuck Hong and Echanson Provincial Mary Horn for their work with Chef Bernstein to create an excellent culinary experience. Bailli Elliott gave a Chaîne logo plate to Chef Bernstein as a symbol of our appreciation. The wait staff was introduced to well-deserved rounds of applause. It’s no wonder that Chef Bernstein is starting a second decade of wowing Cincinnatians with exceptional culinary adventures.

Graig Smith, Vice Chargé de Presse