Thanks for Joining Us at Savor Chef's Table Spring 2024

Cincinnati Magazine presents Savor Chef’s Table

April 9–12, 2024

6–9:30 p.m.

Metropolitan Club, 50 E Rivercenter Blvd. #1900, Covington

Your Ticket Includes:

  • A five-course dining experience with thoughtfully selected wine pairings included
  • An all-inclusive Cocktail Hour with hors d'oeuvres
  • Live chef demos
  • A signature swag bag

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


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

A Special Thanks to Our Presenting Sponsor

The Charitable Partners for Each Night Are:

Tuesday- Human Rights Campaign

Wednesday- Last Mile Food Rescue

Thursday- New Path Child and Family Solutions

Friday- Big Brothers Big Sisters

Thank You to Our Savor Sponsors