Indianapolis Monthly Fall Savor 2024
Event description
6 chefs, 3 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
Wednesday Chefs
Wine Sales Benefit: Team Indiana
Katia Hundley, Fernando’s Mexican & Brazilian Cuisine
Cindy Hawkins and affiliated chefs, Team Indiana
Wednesday’s Menu:
FIRST COURSE Feijoada—A traditional Brazilian stew with black beans and pork, beef, and sausage, served with rice, collard greens, orange slices, and farofa (toasted cassava flour)
SECOND COURSE Coxinha—Dough filled with shredded chicken, mixed with cream cheese or spices
THIRD COURSE Pão de Queijo (Brazilian cheese bread)—Small, round rolls filled with cheese, often using a combination of cheeses, including queijo Minas and parmesan
FOURTH COURSE Strogonoff de Frango (Brazilian Chicken Stroganoff)—A combination of tender pieces of chicken with a rich sauce made from cream, mushrooms, onions, and tomatoes
FIFTH COURSE Pudim—A beloved Brazilian dessert that resembles flan or caramel custard
Thursday Chefs
Wine Sales Benefit: Heroes Foundation
Danny Keiner, The Hulman at Hotel Indy
Eric Hollon, Up Cellar
FIRST COURSE Yellowfin Tuna Crudo—Beet-cured tuna crudo with a combination of shoyu, citrus, sesame, fennel, and jalapeno
SECOND COURSE Roasted Cauliflower—Cauliflower served with herbed ricotta cheese, fig jam, and crumbled pistachios
THIRD COURSE Ora King Salmon—King salmon accompanied by glazed heirloom carrots and apple cider gastrique
FOURTH COURSE Duck Breast—Maple Leaf Farms duck breast with sweet potato puree, wild mushrooms, Brussels sprouts, and bordelaise sauce
FIFTH COURSE Caramel Apple Bread Pudding—A dessert combination of Granny Smith and Honey Crisp apples, salted caramel, and vanilla gelato
Friday Chefs
Wine Sales Benefit: Biscuit Factory
Hope Lane and Rob Carmack, Cheeky Bastards
Tony Lepore, Tuscan Table Ristorante
Friday’s Menu:
FIRST COURSE English Potato Leek Soup—A velvety blend of tender potatoes and sauteed leeks, simmered with a touch of cream and fragrant herbs
SECOND COURSE Rospo (Toad) in a Hole—A blend of British and Italian flavors, featuring Italian sausages and bell peppers sauteed and nestled in a golden Yorkshire pudding batter, baked and served with a rich tomato and herb gravy
THIRD COURSE Fettuccini with Bolognese Sauce—Slow-cooked beef and pork in Bolognese sauce served with fresh fettuccini made with two types of flour from the mills of Italy
FOURTH COURSE Sausage Rolls—Buttery puff pastry baked to golden perfection with a hearty filling of British Cumberland sausage
FIFTH COURSE
Pizzelle Shell Cannoli—A vanilla waffle cookie baked into a round tube and filled with a rich canolli cheese and orange filling, then sprinkled with mini chocolate morsels and powdered sugar
A Special Thanks to Our Presenting Sponsor - Biltwell Event Center
Thank you to our sponsors - Ferguson, Smitten Kitten Cat Cafe, Napleton Italian Imports, More to come...
Tickets for good, not greed Humanitix dedicates 100% of profits from booking fees to charity