Savor Cincinnati Spring 2021

Enjoy a lavish, four-night dinner series featuring one-time only menus developed by the city’s most celebrated chefs!

Cincinnati Magazine celebrates Savor with a Classic Presentation! Now in our fourth year of celebrating the amazing chefs and robust culinary scene in Cincinnati, Savor roars with an all-star lineup. This unique event pairs two chefs from different restaurants and challenges them to collaborate and design a five course meal featuring items that are not available at their restaurants. Each course is paired with wine and will never be available again. It truly is a “once in a lifetime” experience. Tickets are limited for this event to ensure proper safety precautions. Please see COVID-19 Protocols below. $125 per guest includes:

  • Access to one of the most storied private estates in the city: Pinecroft at Crosley Estate, home of celebrated Cincinnatian Powel Crosley, Jr.
  • Self guided tours of the mansion
  • Cocktails and hors d’oeuvres served tableside
  • Five-course dining experience with thoughtfully selected wine pairings
  • Cincinnati Magazine signature swag bag of goodies

Thanks to your nominations, we have several new chefs in the Savor Classic line-up. Each pairing has been uniquely matched to enhance your dining experience.

Tuesday, April 27th featuring Nick Roudebush of The Golden Lamb and Michelle Brown of Jags Steak & Seafood

Appetizer – Fried deviled egg over avocado puree with pickled Fresno pepper

First Course – Roasted candy stripe beet salad with caramelized goat cheese and brown butter almonds

Second Course – Fois Gras torchon with huckleberry jam, pickled black radish, and sea salt cracker

Third Course – Spring English pea and asparagus soup with farm butter poached lobster and local honey mascarpone

Fourth Course – Certified Angus beef wellington over braised short ribs with sauteed morels, charred ramps, celery root-horseradish puree and hollandaise

Fifth Course – Citrus panna cotta with Myer lemon, blueberry compote and nut crumble

Wednesday, April 28th featuring Kevin Ashworth of Khora and Hideki Harada of Kiki Cincinnati

First Course – Inari-Zushi with salmon, ikura, and diakon

Second Course – Ceviche with bay scallop, shrimp, cucumber, avocado, green almond, and chili oil

Third Course – Grilled Octopus with Shimeji mushroom, wasabi peas, and pea tendrils

Fourth Course – Halibut Miso-Zuke with ramps two ways

Fifth Course – Cornmeal cake with poached rhubarb, roasted strawberries, whipped mascarpone, and yuzu

Thursday, April 29th featuring Jeremy Luers of The National Exemplar and Scott Deck of Funky’s Catering Events

First Course – Green Gazpacho – cold smoked dayboat scallop, padron pepper, avocado, cucumber, heirloom tomato, lotus root, and xvoo

Second Course – Duet of Pork -pork belly croquette, Kurobuta pork tenderloin, ramps, serrano ham, and English peas

Third Course – Miso King Salmon – mushroom dashi, bok choy, and enoki mushrooms

Fourth Course – Koji Aged Australian Kerwee Wagyu – smoked potato puree, creamed collard greens, and red chimichurri

Fifth Course – Lemon-Basil Olive Oil Cake – strawberry- rhubarb gelato, aged balsamic, and strawberry dust

Bread & butter service provided by Sixteen Bricks Bakery & Minerva Dairy Farms

Friday, April 30th featuring Jeremy Faeth of Cedar and Brad Bernstein of Red Feather Kitchen

First Course – Ricotta, English peas, Easter egg radish, pickled strawberry & rhubarb, mint, rye crostini

Second Course – Chilled asparagus soup, fried leeks, morels, creme fraiche, brioche

Third Course – Crab cocktail, lemon, maple candied bacon, elder flower foam, black pepper

Fourth Course – Braised Lamb, currant jus, burnt carrots, heirloom polenta, horseradish gremolata

Fifth Course – Banana Brûlée, brown butter gelato, walnut spread, rum caramel

PURCHASE YOUR TICKETS HERE! Seats are limited and do sell quickly!

Sincere Thank you to our Sponsors: Kroger, Funky’s Catering Events, Nothing Bundt Cakes, KMK Law, Fiji Water, and Hornitos COVID-19 Protocols

  • Everyone including staff are required to wear masks when not eating and drinking
  • All food and beverage will be served at your table
  • Temperatures will be taken and a tracing log must signed upon arrival
  • Dining tables will be placed a minimum of 6 feet apart
  • It is open seating, so you may be seated with guests you do not know. We have decreased the number of seats per table to allow maximum distance. We will log who is seated at each table for efficient contact tracing should it be necessary.
  • Regular cleaning of all high-touch surfaces throughout the event.