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.

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

Thanks to everyone who bought tickets!

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, 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
Second Course
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

Fourth Course
Prime filet with truffle herb potato, and au poivre sauce
Fifth Course
Berry chocolate cremeux

Wednesday, November 8th — SOLD OUT

Chef Joseph Helm


Chef Anthony Sitek

Crown Republic Group

First Course
Fall Squash Caponata Crostini with Stracchino, Pine Nuts, Agrodolce
Second Course
Beet Cured Lox with Caper & Onion Relish, Dill Crème Fraiche
Third Course
Campanelle with Wild Mushroom Ragu, Herb, Truffle Cream

Fourth Course
Pork Belly with Carnaroli with Rabe, Congac Cherry Sauce, Leeks
Fifth Course
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
Second Course
Avocado & Crab Chawanmushi
Third Course
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
Fifth Course
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:

On Wednesday:

On Thursday:

On Friday:

Thank You to Our Savor Sponsors

See Photos from Savor Chef's Table Spring 2023!