8 chefs, 4 nights, 1 unforgettable meal

Indianapolis Monthly presents Savor, an unforgettable dinner series featuring one-time only menus from two Indianapolis chefs each night and a behind-the-scenes demonstration of how it all comes together.

Your Ticket Includes...

A five-course dining experience with thoughtfully selected wine pairings
An all-inclusive cocktail hour with hors d'oeuvres
Live chef demos
A signature swag bag

Chefs & Menus

Tuesday, November 14 benefiting Indy Reads

Chefs Tyler Shortt (Tinker Street) and Samir Mohammad (9th Street Bistro)

Menu

First Course

Roasted beets over yellow beet butter, pickled radish, puffed quinoa, and tie-dyed sauce reductions

Second Course

Roasted delicata squash stuffed with whipped ricotta, topped with crushed pistachios, honey, fried sage, and saba

Third Course

Scalloped crudo with fresh black truffle, sauteed mushrooms, chives, olive oil, and pickled Fresno peppers

Fourth Course

Smoked Sakura pork en papilliotte with pork jus, purple sweet potatoes, pickled mustard greens, and ginger

Fifth Course

Cheddar cheese Danish topped with Bisto bacon jam and Confit apple stuffed with mornay sauce and topped with cardamom streusel

Wednesday, November 15 benefiting IndyHumane

Chefs Aziz Mountassar (Anthony’s Chophouse) and Dexter Smith (Open Kitchen)

Menu

First Course

Arancini with truffle

Second Course

Wagyu Marrakech

Third Course

Roasted tomato soup with pumpkin bread croutons

Fourth Course

Seared halibut with sweet potato puree

Fifth Course

Flourless chocolate cake with chocolate ganache and berry roscato reduction

Thursday, November 16 benefiting Indiana Humanities

Chefs Ricky Martinez (The Fountain Room) and Scott Deck (Ritz Charles)

Menu

First Course

Smoked scallop ceviche with prickly pear, burnt orange, cucumber, French demi crumb, and micro cilantro

Second Course

Chilean sea bass with Kabayaki glaze, purple potato, sesame ginger broccolini, and potato strings

Third Course

Pistachio crusted lamb rack, lamb ragu ravioli, pumpkin ricotta puree, and Swiss chard

Fourth Course

Steak duet featuring 72-hour Sakura chuck filet with short rib marmalade and truffle Australian Wagyu strip steak with porcini demi accompanied by Brussels sprouts, purple cauliflower, and parsnips

Fifth Course

Citrus cobbler cake with wild berry compote, strawberry-rhubarb sphere, dehydrated strawberries and rhubarb

Friday, November 17 benefiting Keep Indianapolis Beautiful, Inc.

Chefs Adam “Chefski” Laskowski (Chefski Personal Chef) and Seth Curry (Red Frazier Bison cuisine)

Menu

First Course

Roasted mushroom toast with ricotta, goat cheese, and spicy green bean

Second Course

Red Frazier bison egg roll with Napa cabbage, Granny Smith apple slaw, and cilantro sweet chili sauce

Third Course

Citrus arugula with blood orange, grapefruit, fennel, hemp heart, aged Parmesan, mint, and hemp oil citrus vinaigrette

Fourth Course

Red Frazier bison strip steak with fondant potato, mushroom melange, and bison bourbon demi-glace

Fifth Course

Turtle torte with pecan, toffee, chocolate, Monk’s Road bourbon whipped cream, mixed berry gastrique, and 24K gold dust

A Special Thanks to Our Presenting Sponsor - The Ritz Charles

Thank You to Our Savor Sponsor - Ambassador Winery