Cincinnati Magazine presents Savor Chef’s Table
November 7–10, 2023
6–10 p.m.
Hilton Netherland Plaza Hotel, 35 W. Fifth St., Cincinnati
An unforgettable dinner series featuring one-time only menus from two Cincinnati chefs each night.
ALL NIGHTS OF FALL 2023 SAVOR ARE SOLD OUT!
Thanks to everyone who bought tickets!
Your Ticket Includes:
Tuesday, November 7th — SOLD OUT
Chef Robert Harrison
Son of a Butcher
Chef Ben Toney
E&O Kitchen
First Course
Hamachi crudo with orange, ponzu, jalapeno, micro cilantro, and olive oil
Hamachi crudo with orange, ponzu, jalapeno, micro cilantro, and olive oil
Second Course
Espresso rubbed duck confit with wild mushroom, crispy gnocchi, and demi-glace’
Espresso rubbed duck confit with wild mushroom, crispy gnocchi, and demi-glace’
Third Course
Smoked salmon tartar with nori chip, yuzu cremma, paddlefish caviar, and Fresno chili
Smoked salmon tartar with nori chip, yuzu cremma, paddlefish caviar, and Fresno chili
Fourth Course
Prime filet with truffle herb potato, and au poivre sauce
Prime filet with truffle herb potato, and au poivre sauce
Fifth Course
Berry chocolate cremeux
Berry chocolate cremeux
Wednesday, November 8th — SOLD OUT
Chef Joseph Helm
Subito
Chef Anthony Sitek
Crown Republic Group
First Course
Fall Squash Caponata Crostini with Stracchino, Pine Nuts, Agrodolce
Fall Squash Caponata Crostini with Stracchino, Pine Nuts, Agrodolce
Second Course
Beet Cured Lox with Caper & Onion Relish, Dill Crème Fraiche
Beet Cured Lox with Caper & Onion Relish, Dill Crème Fraiche
Third Course
Campanelle with Wild Mushroom Ragu, Herb, Truffle Cream
Campanelle with Wild Mushroom Ragu, Herb, Truffle Cream
Fourth Course
Pork Belly with Carnaroli with Rabe, Congac Cherry Sauce, Leeks
Pork Belly with Carnaroli with Rabe, Congac Cherry Sauce, Leeks
Fifth Course
Chocolate Bundino with Fluff, Candied Pistachios
Chocolate Bundino with Fluff, Candied Pistachios
Thursday, November 9th — SOLD OUT
Chefs Matt Sweeney & Arik Messerschmidt
Third & Main
Chef Aaron Owen
The Birch
First Course
Bitter Greens, Black Vinegar Roasted Pork Belly, Pickled Apple, Caramelized Apple with Ginger Dressing
Second Course
Carrot Miso Bisque, Confit Kabocha Squash, and Cremini Mushroom Chips
Third Course
Congee, Duck 3 Ways, Orange Zest Furikake, Scallion, and Fried Garlic
Fourth Course
Short Rib with Panissa Cake, Paneer Cheese, Gochujang, and Roasted Vegetables
Fifth Course
Ginger Spice Cake with Sake Bomb Apples, 5 Spice Crema, and Candied Ginger Semifreddo
Friday, November 10th — SOLD OUT
Chef Brad Bernstein
Red Feather Kitchen
Chef Bruce Dillon
Hilton Netherland Plaza
First Course
Shaved winter squash, roasted pear, dried cherries, pecans, frisée, mustard greens, whipped ricotta with a late harvest vinaigrette
Shaved winter squash, roasted pear, dried cherries, pecans, frisée, mustard greens, whipped ricotta with a late harvest vinaigrette
Second Course
Avocado & Crab Chawanmushi
Avocado & Crab Chawanmushi
Third Course
Crispy Pork Rillette, End-Of-Year Ratatouille, Fines Herbs, Black Pepper
Crispy Pork Rillette, End-Of-Year Ratatouille, Fines Herbs, Black Pepper
Fourth Course
Seared Day Boat Scallops, Okinawa Sweet Potato Mash, Spiced Oxtail Sauce, Green and White Asparagus
Seared Day Boat Scallops, Okinawa Sweet Potato Mash, Spiced Oxtail Sauce, Green and White Asparagus
Fifth Course
White Chocolate Mousse, Burnt Orange, Walnut, Grand Marnier Bubbles, Tuile
White Chocolate Mousse, Burnt Orange, Walnut, Grand Marnier Bubbles, Tuile
Friday Wine Pairings Presented by Revel Urban Winery
A Special Thanks to Our Presenting 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
This Year's Non-Profit Beneficiaries:
Thank You to Our Savor Sponsors
See Photos from Savor Chef's Table Spring 2023!
