Cincinnati Magazine presents Grand Savor Cincinnati , an unforgettable grand dinner featuring a menu from Jeff Ruby Culinary Entertainment Team.

Eric Clark: Creative Culinary Manager

Phil Cronin: Regional Chef

Luke Anzano: Executive Chef, Jeff Ruby’s Catering & Events

Travis Maier: Catering Director

First Course
King Crab Tempura
Ponzu, Pickled Chile, Spring Herbs

Second Course
Miso Glazed Sea Bass
Wilted Spinach, Lobster Sauce

Third Course
Freedom Run Lamb
Marinated Spring Vegetables, Lime, Peanut, Mint

Fourth Course
King River Wagyu Strip Steak
Black Garlic, Crispy Potato

Fifth Course
Cherry Blossom Cake
Plum, Cherry Jam, Sake Creme

This Year's Sustainability Partner: MadTree Brewing
Thank You to Our Savor Sponsors:

Contact the host of Spring Grand Savor Friday 2025

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