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Damian Reolon

By Donna Covrett · June 29th, 2005 · The Dish
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EXECUTIVE CHEF DAMIAN REOLON of the Cincinnati Hilton Netherland Plaza passed away on June 17 at the age of 58, cause of death undetermined. Since 1985 the Swiss-born Reolon has influenced literally hundreds of kitchen and hotel staff at the Netherland, with his quiet, unpretentious manner and competent, classic style. Upon the announcement of his sudden passing, former sous-chefs cooks and staff -- some who had graduated from his kitchen years ago -- arrived from several states to pay their respects. "It speaks volumes about how he was able to translate his talent to the hotel staff and guests," says the General Manager Michel Scheer. "He was remarkable -- competent and confident and enormously modest -- nurturing his kitchen staff in a way that allowed them to discover their own abilities, and gently pushing them into the limelight instead of seeking it for himself." A fund in Chef Reolon's name is being established through the Midwest Culinary Institute at Cincinnati State to benefit culinary students who need financial assistance. For information on contributing: 513-564-6461.

BELUGA in Hyde Park celebrates its fifth anniversary with a party on Wednesday evening, "Technicolor Flower," and a summer of Monday-night specials with half-price dine-in sushi through July 25. There will also be "Sushi and Samba" all summer, featuring the sounds and flavors of Latin America with guest DJs and exotic drinks. The party, for $25 per person, features hors d'oeuvres such as Lobster and King Crab Cocktails and champagne toast; seating is limited.

EXECUTIVE CHEF DAMIAN REOLON of the Cincinnati Hilton Netherland Plaza passed away on June 17 at the age of 58, cause of death undetermined.

Since 1985 the Swiss-born Reolon has influenced literally hundreds of kitchen and hotel staff at the Netherland, with his quiet, unpretentious manner and competent, classic style. Upon the announcement of his sudden passing, former sous-chefs cooks and staff -- some who had graduated from his kitchen years ago -- arrived from several states to pay their respects. "It speaks volumes about how he was able to translate his talent to the hotel staff and guests," says the General Manager Michel Scheer. "He was remarkable -- competent and confident and enormously modest -- nurturing his kitchen staff in a way that allowed them to discover their own abilities, and gently pushing them into the limelight instead of seeking it for himself." A fund in Chef Reolon's name is being established through the Midwest Culinary Institute at Cincinnati State to benefit culinary students who need financial assistance. For information on contributing: 513-564-6461. ...

BELUGA in Hyde Park celebrates its fifth anniversary with a party on Wednesday evening, "Technicolor Flower," and a summer of Monday-night specials with half-price dine-in sushi through July 25. There will also be "Sushi and Samba" all summer, featuring the sounds and flavors of Latin America with guest DJs and exotic drinks. The party, for $25 per person, features hors d'oeuvres such as Lobster and King Crab Cocktails and champagne toast; seating is limited. Info: 513-533-4444. ...

TINK'S CAFÉ in Clifton is getting all jazzed up with the popular Monday night Jazz scene extending through Thursday. The fabulous Faux Frenchman will continue to swing their Gypsy Jazz on Mondays, with the Rob Allgeyer Trio, Gary Gorrell Trio and Troubador Dali with Annette Shepherd lining up for Tuesday, Wednesday and Thursday. The kitchen gets fired up as well with a new chef and new menu to feature such dishes as Hominy Prawns and Porcini Ravioli in Tomato-Almond Broth, plus Chef Sean Daly's three-course tasting menu ($45). Info: 513-961-6500. ...

YORK ST CAFÉ gets a makeover this summer with the second-floor club temporarily closing for renovation while the dining room introduces a new chef, Amy Rifkin. Formerly of the Celestial, Rifkin will be in her first assignment as an executive chef. "Her food is outstanding -- we're really excited about her menu," says owner Betsy Cunningham. Two of the delectables featured on the menu launched this week are Wasabi Encrusted Salmon over Rice Noodles with Miso Broth and a Brie, Jalapeno and Grilled Pineapple Quesadilla with Lime Crème Fraiche. Mondays and Wednesdays is Bottle-for-a-Buck night with selected wines costing only $1 for a bottle if you purchase two entrées. York St. Café has one of the loveliest outdoor dining patios in the city. Reservations: 859-261-9675.

 
 
 
 

 

 
 
 
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