Cincinnati Magazine presents Savor Chef’s Table

April 11–14, 2023

6–10 p.m.

Hard Rock Casino Cincinnati, 1000 Broadway

An unforgettable dinner series featuring one-time only menus from two Cincinnati chefs each night.

Join us as Cincinnati Magazine celebrates our city's rich culinary scene with carefully curated courses.

Cincinnati Magazine‘s four-night dinner series returns to celebrate the Queen City’s robust culinary scene. Each night, we pair two celebrated chefs from different restaurants and challenge them to design a five-course meal featuring items not available at their restaurants. Courses are paired with wine and will never be available again. At Savor Chef’s Table, we throw open the kitchen door and invite the chefs to show our guests the final prep and plating of each course for a truly once-in-a-lifetime experience.

Your Ticket Includes

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

Chef Lineup & Menus

Tuesday, April 11

Jeff Harris | Nolia Kitchen

Heather Esterkamp | Heist + Co.

First Course

Tostada with Smoked Andouille, Black Bean Crema, Pickled Peppers, and Micro Cilantro

Second Course

Potato Leek Soup with Crispy Pork Belly, Herb Oil, and Vinegar

Third Course

Sea Trout with Bean Ragu

Fourth Course

Pork Tenderloin with Brown Butter Apple Puree, Pickled Apples, Carrots, and Squash

Fifth Course

Passion Fruit Cream Filled Puff with Passion Fruit Jam and Edible Flowers

Wednesday, April 12

Anthony Sitek & David Bever | Crown Republic, Losanti, Five on Vine, Crown Cantina, Rosie's Italian

Paul Barraco | The Governor, The Flamingo

First Course 

Sopa De Moros, Smoked & Confit Onion, Lime & Cumin Crema. Tajin Spiced Plantains

Second Course 

Gulf Shrimp Ceviche, Corn & Rice pudding, Avocado, Tomato Jam, Peruvian Puffed Rice

Third Course 

Arroz con Queso Croquettes, Lamb Neck Barbacoa, Butter Greens, Radish, Lamb Fat Vinaigrette

Fourth Course 

Medianoche, Berkshire Pork Tenderloin, Swiss Mornay, Ham Jus, Aji Amarillo Mustard, Pickled Vegetables

Fifth Course 

Flan Napolitano, Guava Caramel, Churro Spiced Puff Pastry 

Proceeds benefit Gigi’s Playhouse

Thursday, April 13

Zach Leetch | Alcove Kitchen + Bar

Anthony Bach | Pho Lang Thang, Quan Hapa

First Course

Tapioca Dumplings with Shrimp and Prosciutto with Rhubarb Fish Sauce, Lion’s Mane, Jicama, Chives, Watercress

Second Course

Ragout de Langue do Boeuf with Pickled Carrot, Taro, Wood Sorrel

Third Course

Crispy Skin Pork Belly with Vietnamese Coffee Red Eye Gravy, Beans, and Radish

Fourth Course

Earthy Delight with Seaweed Simple Syrup, Unsweet Longan, Fungus, Barley, Jujube, and Ginger

Fifth Course

Assorted Cheeses with Red Papaya Custard and a Buckwheat and Sorghum Brittle

Friday, April 14

Daniel Messer | Council Oak Steaks & Seafood

Brad Bernstein | Red Feather Kitchen, Dutch's

Friday’s menu is coming soon!

Presented by Our Sustainability Partner

“We embrace our name MadTree and work to celebrate and protect nature, while reducing our impact on the environment. We are proud members of 1% For the Planet, with a commitment to donate 1% of our sales to non-profits focused on environmental sustainability.”

A Special Thanks to Our Presenting Sponsors

Thank You to Our Savor Sponsors

See Photos from Savor Chef's Table Fall 2022!

Entrance to the event constitutes permission for Cincinnati Magazine to photograph and film you while on the premises and to use those pictures and videos for any lawful purpose without providing you any compensation.