Cincinnati Magazine presents Savor Chef’s Table
April 9–12, 2024
6–9:30 p.m.
Metropolitan Club, 50 E Rivercenter Blvd. #1900, Covington
An unforgettable dinner series featuring one-time only menus from two Cincinnati chefs each night.
Your Ticket Includes:
Tuesday, April 9th
Chef Jason Howard
Big Jay’s Place
Chef Frederic Maniet
Luca Bistro
First Course
Curry Potato and Leek Soup
Second Course
Tabbouleh Mint Provençal with Marinated Herb de Provence Lemon Garlic Chicken Drumsticks
Third Course
Seafood Vol-au-vent with Crustacean Cream Sauce
Fourth Course
Jerk Chicken Meatballs with Garlic & Herb Mashed Potatoes and Pineapple Jerk Glaze
Fifth Course
Rum Raisin Bread Pudding with Caramel Drizzle
Wednesday, April 10th
Chef Kelsey Yerger
Metropolitan Club
Chef Robert Grace
Baru
First Course
Beausoleil Oysters with Sparkling Yuzu Mignonette, Trout Roe, and Green Apple
Second Course
Thai Apple Salad with Peanut, Carrot, Grape Tomato, Green Bean, Dried Shrimp, and Rice Wine Dressing
Third Course
Seared Scallops with Corn Grits, Popcorn Butter, and Gochujang
Fourth Course
Braised Short Rib of Beef, Black Garlic, Cruncy Garlic & Chives, Pomme Puree, and Carrot
Fifth Course
Yuzu Lemon Tart with Matcha White Chocolate Sauce, and Black Sesame Meringue
Thursday, April 11th
Chef Maurice Jordan
French Toast Heaven
Chef Neil Reissig
Front Street Café
First Course
Deep Fried Grit Cakes topped with a Cream Garlic Sauce with Lobster, Crab, and Shrimp
Second Course
Bruschetta Flight
♦ Traditional Diced Roma Tomatoes, Olive Oil, Garlic, Basil, Parmesan Cheese, and Balsamic Vinaigrette ♦ Strawberry Ricotta with Balsamic Vinaigrette ♦ Prosciutto, Feta, Roasted and Red Pepper topped with Arugula ♦ Goat Cheese with Heirloom, Tomatoes
Third Course
Pesto and White Wine Linguine featuring Spring Vegetables
Fourth Course
Smoked Pork Tenderloin with Roasted Red Potatoes, Charred Kale, and Baked Apple
Fifth Course
Mini Key Lime Pie with Raspberry Sauce
Friday, April 12th
Chef Brad Bernstein
Red Feather Kitchen
Chef David Bever & Chef Brian Young
Crown Restaurant Group
First Course
Hiramasa Crudo with Sugar Snap Peas, Wasabi, Shiso, Pea Tendrils, and Rhubarb
Second Course
Strawberries, Peas, and Morels with Brioche, Mint, and Ricotta
Third Course
Crispy Striped Bass with Kohlrabi Puree, Fresno and Lemon Chili Paste, Cabbage Slaw, and Fresh Horseradish
Fourth Course
Lamb T-Bone with Lamb Belly Lardons, Potato Gnocchi, and Whipped Fava Bean with a Red Wine Demi-Glaze
Fifth Course
Olive Oil Cake with Blood Orange Marmalade, Mixed Citrus Segments, Mint, and Citrus Infused Oil