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Savor Cincinnati

October 15, 2018 @ 6:00 pm - October 19, 2018 @ 9:00 pm

Savor Cincinnati is an exciting dinner series featuring custom menus developed by some of the city’s most celebrated chefs. Each night a duo of chefs will prepare a multi-course meal and discuss it with guests as they go; courses will be served complete with wine pairings. The event is held at the Crosley Estate from 6 p.m.-9 p.m. each night: 

Monday, October 15:  Paul Sturkey (Kitchen 1883) and Craig Radden (Sartre)

Monday’s MENU
Pumpkin Soup | Ohio Valley Granola
Cod | Spiced Corn |Tasso | Sprout Leaves
Duck Duck Goose | Squash | Bourbon Bacon Jam | Duck Cracklins’
Grilled Rib “Eye” | Mushrooms | Fennel | Mustard Green Salad
Chocolate Hazelnut Fig Tart | Apple Pearls | Vin Santo Ice Cream
Hearth Baked Breads | Butter | Everything spice

Tuesday, October 16:  Frances Kroner (Aster Social Sippery and Sleepy Bee Café) and Jackson Rouse (Bauer  Farm Kitchen)

Tuesday’s MENU
Bauer Charcuterie: Duck Ham, Lonza with Herbs De Provence | Local Goat And Pork Terrine | Carrot Jam | Chamomile Mustard | Carte Di Musica | Smoked Grapes | House Ricotta with Shaved Late Summer Vegetables
Charred, Leek, and Cabbage in Marrow with Smoked Confit Oyster Mushrooms
Brandade Pierogi | Celeriac Cream | Smoked Salmon Roe | Fine Herbs | Lovage
Butternut Squash | Hazelnut Crepe | Celery | Warm Cider Gastric | Lamb Lardons
Pastrami Pork Belly | Whipped Red Cabbage | Brussels Sprout Leaves | Pickled Mustard Seed | Puffed Rye
Salted Honey Pawpaw Pies with Toasted Meringue Top

Wednesday, October 17:  Brad Bernstein (Postmark, Red Feather) and Dan Wright (Abigail Street, Pontiac BBQ and Senate)

Wedesday’s MENU
Smoked Duck | Frisee | Potato | Cherry Mostarda | Pickled Duck Egg | Pickled Shallot | Sherry Vin
Berbere Spiced Butternut Squash Soup | Apple | Fennel | Pepita Seeds
Roasted Cauliflower Whipped Tahini & Toasted Cashews
Scallops | Braised Endive | Salsify | Chestnut | Sweet Potato | Orange Cranberry Gastrique
Roasted Lamb Shoulder | Parsnip Puree | Charred Carrots| Persimmon Chutney/Relish
Chocolate Hazelnut Torte | Sea salt | Cocoa Nibs | Cayenne | Whipped Cream

Thursday, October 18:  Jean-Robert de Cavel (JR Group) and Renee Schuler (Eat Well Celebrations & Feasts)

Thursday’s MENU

Shellfish Salad | Arugula, Corn & Avocado
Root Vegetable Soup | Apples & Caviar
Crispy Rice Paper-Wrapped Cod | Ginger, Chilies, soy
Braised Shortribs | Harvest Grapes | Foie Gras | Bok Choy | Sweet Potatoes
Champagne-Poached Pear | Cardamom | Meringue | Vanilla


Friday, October 19:  George Zappas (Orchids at Palm Court) and Travis Maier (Jeff Ruby Culinary Entertainment) Friday’s MENU
Porchetta | Persimmon | Bitter Greens | Pomegranate & Hazelnut Vinaigrette
Petuna Ocean Trout | Brassicas | Broiled Pear | Pumpkin Seed
Fall squash Tart | Smoked Duck Breast | Braised Mustard Seeds | Xerez Sauce
Prime NY Strip | Sweet Potato | Bacon | Foie Gras Demi
Chocolate Terrine | Grapefruit | Olive Oil | Sea Salt

Your ticket price includes admission to one night’s event, with cocktails, food, wine pairings and a one-year subscription to Cincinnati Magazine (12 issues).

To purchase tickets, click here.


October 15, 2018 @ 6:00 pm
October 19, 2018 @ 9:00 pm
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