Savor Cincinnati Fall 2021

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 Chef’s Table Twist! Now in our fourth year of celebrating the amazing chefs and robust culinary scene in Cincinnati, we’re throwing open the kitchen door and inviting the chefs to show our guests the final prep and plating of each course. 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. 

Savor Chef’s Table is SOLD OUT. Thank you so much fo your support! If you wish to be added to a wait list should tickets become available, please email and indicate the day and number of tickets desired.

Savor Cincinnati will be back in April & November 2022. Be the first to be notified of ticket availability by emailing and indicate that you wish to be on the VIP list for next year!

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 best views of the Cincinnati skyline: The View at Mt. Adams
  • Cocktails and hors d’oeuvres served tableside
  • Five-course dining experience with thoughtfully selected wine pairings
  • Cincinnati Magazine signature swag bag of goodies

Tuesday, November 9 – SOLD OUT Anthony Sitek, Crown Republic & Losanti and Paul Barraco, The Governor   Benefiting: Freestore Foodbank

First Course: Kanpachi Tostada with baja smoked yellowtail, charred avocado, serrano foam, Richlife Farms Maitakes

Second Course: Duck Toast with fois gras, maple leaf duck tartare, duck chicharrones, pickled mustard seeds, fine herb on seven grain dough

Third Course: Hubbard squash tortellacci with braised lamb neck, crescenza, pepita gremolata

Fourth Course: Porchetta with green chorizo, herb, mostarda di cremona, cured yolk

Fifth Course: Pistachio butter cake, mezcal glaze, lavender gelato


Wednesday, November 10 – SOLD OUT Brad Bernstein, Red Feather & Dutch’s and Chef Matt Sweeney, Third & Main   Benefiting: Cincinnati International Wine Festival

First Course: Tuna Poke with yuzu kosho vinaigrette, chili crisp kewpie mayo, compressed cucumber, furikake

Second Course: Wagyu beef carpaccio with cured yolk, blackberry gastrique, garlic crisp, shaved baguette, frisee

Third Course: Winter squash risotto with beet pickled shallot, cotija cheese, fennel

Fourth Course: Choucroute garnie with crepinette, kraut-braised duck, duck crackling, pontiac potatoes, celery root, leek, turnip, pickled fine herbs

Fifth Course: Pumpkin mousse with ricotta, pepita brittle, molasses biscotti


Thursday, November 11 – SOLD OUT Travis Maier, Mighty Good &  Findlay Culinary Training and Nick Ellison, Jeff Ruby Culinary Entertainment    Benefiting: Findlay Culinary Training Program

First Course: Kenny’s Aw Brie featuring yeast roll, broadbent ham, mustard seed, kiwi

Second Course: Blackened gulf shrimp with butter beans, kale, delta rice

Third Course: Maine Lobster with habanada pepper broth, persimmon, sweet potato

Fourth Course: Buttermilk fried quail with grits, greens, gravy

Fifth Course: Smoked pork cassoulet with preserved lemon, pomegranate

Sixth Course: Bourbon apple blondie with puffed grains, bourbon cream, maple-cider glaze


Friday, November 12 – SOLD OUT Brian Young, Dear and Chef Robert Castaneda, Sinners & Saints

Benefiting: Taft Museum of Art

First Course: Ahi Tuna AguaChile featuring sashimi grade tuna, uni sauce, bamboo charcoal sauce, boquerones, phytoplankton uni foam, microgreens, pansies

Second Course: Gnocchetti Sardi with chicken mushroom conserva, grilled blue & pink oyster mushrooms, miso, thyme brown butter, sweet Calabrian chili

Third Course: Korean Octopus with nori chips, topped with bay scallops and octopus, cucumber, dehydrated strawberries, smoked popcorn, yuzu aioli, jalapeno charcoal, microgreens, nasturtium flowers 

Fourth Course: Pork Belly Noisette with parsnip puree, coal roasted baby parsnip, oro blanco grapefruit, maple grain and cocoa nib soil

Fifth Course: Peruvian Causa de Cangrejo with crab meat, smoked sea bass, yukon gold potato, avocado, aji amarillo, aji verde, black garlic and squid ink gel, micro green and borage flowers

Sixth Course: Saint Honoré Gâteau with chestnut mousse, apple butter


Sincere Thank you to our Sponsors: Kroger, Funky’s Catering Events, Bellisari’s, Fiji Water, Evan’s Auto Care, and Westrock Coffee

COVID-19 Protocols

  • Guests are encouraged to wear masks when not eating and drinking
  • Staff is required to wear masks
  • All food and beverage will be served at your table
  • 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.
  • Regular cleaning of all high-touch surfaces throughout the event