Cincinnati Magazine presents Savor Cincinnati, an unforgettable dinner series featuring one-time only menus from two Cincinnati 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 7, 2023 - Chef Rob Harrison, Agave & Rye and Son of a Butcher, Chef Ben Toney, E&O Kitchen
First Course
Hamachi crudo with orange, ponzu, jalapeno, micro cilantro, and olive oil
Second Course
Espresso rubbed duck confit with wild mushroom, crispy gnocchi, and demi-glace’
Third Course
Smoked salmon tartar with nori chip, yuzu cremma, paddlefish caviar, and Fresno chili
Fourth Course
Prime filet with truffle herb potato, and au poivre sauce
Fifth Course
Berry chocolate cremeux
Wednesday, November 8, 2023 - Chef Joseph Helm, Subito and Chef Anthony Sitek, Crown Republic Restaurant Group

First Course

Fall Squash Caponata Crostini with Stracchino, Pine Nuts, and Agrodolce

Second Course

Beet Cured Lox with Caper & Onion Relish, and Dill Crème Fraiche

Third Course

Campanelle with Wild Mushroom Ragu, Herb, and Truffle Cream

Forth Course

Pork Belly with Carnaroli with Rabe, Congac Cherry Sauce, and leeks

Firth Course

Chocolate Bundino with Fluff, and Candied Pistachios

Proceeds benefit Green Umbrella

Thursday, November 9, 2023 - Matt Sweeny & Arik Messeschmidt, Third & Main, additional Chef & Menus to be announced

Proceeds Benefit Cincinnati Youth Collaborative

Friday, November 10, 2023 - Chef Brad Bernstein, Red Feather Kitchen & Dutch's and Chef Bruce Dillon, Hilton Netherland Plaza. First Course: Shaved winter squash, roasted pear, dried cherries, pecans, frisée, mustard greens, whipped ricotta with a late harvest vinaigrette Second Course: Avocado & Crab Chawanmushi Third Course: Crispy pork rillette, end of the year ratatouille, fines herbs, and black pepper Fourth Course: Seared Day Boat Scallops, Okinawa Sweet Potato Mash, Spiced Oxtail Sauce, Green and White Asparagus Fifth Course: White chocolate mousse, burnt orange, walnut, Grand Marnier bubbles, and Tuile

Proceeds benefit Grant Us Hope

A Special Thanks to Our Presenting Sponsors - Kroger, Hilton Netherland Plaza Hotel, MadTree Brewing

Thank You to Our Savor Sponsors - FIJI Water, Butterball, La Brea Bakery, Clamato, McCormick, Veroni, St. Pierre, Maker's Mark, Ilan's Raw Chocolate, Northwestern Mutual, and Kinder Bueno