Savor Indianapolis Spring 2024

8 chefs, 4 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
• A signature swag bag

Chefs & Menus

Tuesday, April 16 - Chef Jon Brooks from Beholder and Chef Esteban Rosas of Julieta Taco Shop

First Course
Squid cracker with smoked fish mousse, pickled shallot & hot sorghum

Second Course
Spring fideo, local mushrooms, green garlic, crema

Third Course
Duck tamale with walnut mole & quelites

Fourth Course

Lamb loin, lentils, ramp pipian, grilled onion salad

Fifth Course

Chocolate cremeaux

Wednesday, April 17 - Scott Deck of Ritz Charles & Craig Baker of Team Indiana, HÄIV Hospitality, Ghost Mobile Kitchen, and Chef’s Night Off

First Course
Miso cured salmon with black radish, baby bok choy, pickled red beet, smoked salmon roe, micro broccoli, and oolong soy tea

Second Course
She-crab bisque with charred elote, scallion oil, guajillo oil, and micro cilantro

Third Course
Iberico secreto with romanesco-roasted baby potatoes, charred Broccolini, Italian parsley, and lemon oil

Fourth Course
Sakura Farms wet-aged wagyu strip steak with mint chimichurri, 72-hour herb labneh, sweet potato, and golden za’atar–dusted fondant potatoes

Fifth Course
Lemon-blueberry boba cheesecake rectangular tart with honey-mint meringue, wild berries, and micro tangerine

Thursday, April 18 - Jeff Stoller of Harry & Izzy’s Downtown & Matt Wahl of HC Tavern and Kitchen

First Course
Pimento cheese biscuit with pickled tomato relish

Second Course

Duck confit tostada with cherry mostarda

Third Course

Sweet gem with charred cipollini buttermilk vinaigrette

Fourth Course

Chili-glazed short rib with garlic scallion mashed potatoes

Fifth Course

Caramel popcorn pot de creme

Friday, April 19 - Chef Michael Gomez from Gomez BBQ and Chef Dyke Michaels from Harder Brunch 

First Course
Brie Fondue with Bacon Jam, Smoked Balsamic Grapes, Fried Cheese a touch of Fermented Spiced Honey and Sliced Fig
 
Second Course
Smoking Goose Sausage Stuffed Ricotta Shell, Roasted Red Pepper sauce, Micro-basil

Third Course 
Romaine Lettuce, Caesar Dressing, with Spanish Manchego Cheese, White Anchovy, Charred Romaine Puree and a house made Grissini Crispy Cheese Breadstick

Fourth Course
Parmesan Cured Prime Rib with Parmesan Jus, Caramelized Parsnip-Brie Purée and Cheddar Dusted Broccolini 

Fifth Course
Danish Blue Cheesecake with Blackberry Moscato Jam and Gjetost-Pecan Crust

A Special Thanks to Our Presenting Sponsor - The Ritz Charles

Thank You to Our Savor Sponsors - Ambassador Winery, Monk's Road, Moyer Fine Jewelers, and Napleton