Savor Cincinnati Fall 2020

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

Cincinnati Magazine celebrates the return of Savor! Now in our third 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

Wednesday, November 11th featuring Travis Maier of Jeff Ruby Culinary Entertainment and Vanessa Miller of Metropole at 21c

First Course – Seared Tuna Crudo, Green Goddess Yogurt, Savory Granola, Green Apple

Second Course – Rose Veal and Fois Gras, Leeks, Apples, Sherry

Third Course – Verlasso Salmon, Huckleberries, Brussel Sprouts, Mushrooms

Fourth Course – Wagyu Beef Cheeks, Braised Cabbage, Grain Mustard, Caraway

Fifth Course – Olive Oil Cake with citrus, mascarpone, seed brittle

Thursday, November 12th featuring Brad Bernstein of Red Feather & Postmark and Scott Deck of Funky’s Catering Events

First Course – Delicata Squash, Harvest Squash Puree, Tart Cherry Gel, Frisee, Duck Confit, Pepita Brittle, Sherry Vinaigrette

Second Course – Vol-au-vent with Foie Gras, Amish Butter Poached Root Vegetables, Enoki Mushrooms, Celeriac Pomme Puree

Third Course – Monkfish Osso Buco, Heirloom Polenta, Puttanesca, Confit Carrots, Fried Leeks

Fourth Course – Australian Kerwee Wagyu, Black Currant Reduction, Kohlrabi and Turnip Puree, End of Season Giardiniera, Mustard Greens

Firth Course – Apple Pecan Cake, Pumpkin Buttercream, Candied Cranberries, Salted Caramel Apple Ice Cream, Apple Chip

Friday, November 13th featuring George Zappas of Orchids at The Hilton Netherland Plaza and Patrick Bresnahan of Enoteca Emilia
Bread Course – Sixteen Bricks with House Cultured Butter
First Course – Beets, Goat Cheese, Pomegranate, Paddlefish Caviar
Second Course – Olive Oil Poached Mackerel, Creamed Onion, Scallion, Radish, Onion Glass, Black Olive Oil
Third Course – Pumpkin Cappellacci, Aged Ham and Parmesan Brodo, Speck Gremolata, Hearts of Fire
Fourth Course – Sakura Farms Braised Beef, Mulled Red Wine
Fifth Course – Mexican Spiced Bete Noir, Dulce Cream, Salted Caramel Pearls, Compressed Blackberries 

Sincere Thank you to our Sponsors: Kroger, Funky’s Catering Events, Nothing Bundt Cakes, KMK Law, Fever-Tree, Effen Vodka, and Knob Creek

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.