Indianapolis Monthly Fall Savor 2024

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 Sponsora - Biltwell Event Center & Ferguson

Thank you to our sponsors - Smitten Kitten Cat Cafe, Napleton Italian Imports, and Mama's Making it!