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

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