Savor Cincinnati Spring 2024

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
• A majestic view of the Cincinnati Skyline

Chefs & Menus

• Tuesday, 4/9: Jason Howard from Big Jay's Place, Frederic Maniet from Luca's Bistro
  
  • First Course
    Curry Potato and Leek Soup
    Second Course
    Tabbouleh Mint Provençal with Marinated Herb de Provence Lemon Garlic Chicken Drumsticks
    Third Course
    Seafood Vol-au-vent with Crustacean Cream Sauce
    Fourth Course
    Jerk Chicken Meatballs with Garlic & Herb Mashed Potatoes and Pineapple Jerk Glaze
    Fifth Course
    Rum Raisin Bread Pudding with Caramel Drizzle
• Wednesday, 4/10: Robert Grace from Baru, Kelsey Yerger from Metropolitan Club
  • First Course
    Beausoleil Oysters with Sparkling Yuzu Mignonette, Trout Roe, and Green Apple
    Second Course
    Thai Apple Salad with Peanut, Carrot, Grape Tomato, Green Bean, Dried Shrimp, and Rice Wine Dressing
    Third Course
    Seared Scallops with Corn Grits, Popcorn Butter, and Gochujang
    Fourth Course
    Braised Short Rib of Beef, Black Garlic, Cruncy Garlic & Chives, Pomme Puree, and Carrot
    Fifth Course
    Yuzu Lemon Tart with Matcha White Chocolate Sauce, and Black Sesame Meringue
    
• Thursday, 4/11: Maurice Jordan from French Toast Heaven, Neil Reissig, Front Street Cafe
• First Course
  Deep Fried Grit Cakes topped with a cream garlic sauce with Lobster, Crab, and Shrimp
  Second Course
  Bruschetta Flight
  
  • - Traditional Diced Roma Tomatoes, Olive Oil, Garlic, Basil, Parmesan Cheese, and Balsamic Vinaigrette
  • - Strawberry Ricotta with Balsamic Vinaigrette
  • - Prosciutto, Feta, Roasted and Red Pepper topped with Arugula
  • - Goat Cheese with Heirloom, Tomatoes
    
  Third Course
  Pesto and White Wine Linguine featuring spring Vegetables
  Fourth Course
  Smoked Pork Tenderloin with Roasted Red Potatoes, Charred Kale, and Baked Apple
  Fifth Course
  Mini Key Lime Pie with Raspberry Sauce

Friday, 4/12: Brad Bernstein from Red Feather Kitchen, David Bever and Brian Young from Crown Republic Group

• First Course
  Hiramasa Crudo with Sugar Snap Peas, Wasabi, Shiso, Pea Tendrils, and Rhubarb
  Second Course
  Strawberries, Peas, and Morels with Brioche, Mint, and Ricotta
  Third Course
  Crispy Striped Bass with Kohlrabi Puree, Fresno and Lemon Chili Paste, Cabbage Slaw, and Fresh Horseradish
  Fourth Course
  Lamb T-Bone with Lamb Belly Lardons, Potato Gnocchi, and Whipped Fava Bean with a Red Wine Demi-Glaze
  Fifth Course
  Olive Oil Cake with Blood Orange Marmalade, Mixed Citrus Segments, Mint, and Citrus Infused Oil
  

A Special Thanks to Our Presenting Sponsors: Kroger and The Metropolitan Club

This Year's Sustainability Partner: MadTree Brewing

Thank You to Our Savor Sponsors: Fiji Water, McCormick, McCormick Gourmet, La Brea Bakery, Stonefire, Ovation, Simply Saline, and Saratoga