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 Roudenbush of The Golden Lamb and Michelle Brown of Jags
Wednesday, April 28th featuring Kevin Ashworth of Khora and Hideki Harada of Kiki Cincinnati
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!