Savor Cincinnati Spring 2022

Check out the photos of all the fun we had at Savor Chef’s Table this Spring!

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

Cincinnati Magazine celebrated FIVE years of culinary excellence with our Savor Dining Series this spring. Recognizing 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. $125 per guest includes:

  • The historic charm of our new location, The Cincinnati Club
  • Cocktails and hors d’oeuvres served in a mingling environment
  • Five-course dining experience with thoughtfully selected wine pairings
  • Cincinnati Magazine signature swag bag of goodies



Tuesday, 4/26 SOLD OUT – Kayla Robison, Arnold’s Bar & Grill and Newly Crowned Chopped Champion and Jessica Baston, Maize OTR – a portion of the proceeds benefit HER Cincinnati

First Course: Watermelon Ensalada featuring roasted poblano crema, adobo spiced watermelon wedge, queso fresco, watermelon radishes, and tri-herb salad

Second Course: Lumpia w/ an array of sauces featuring beef, pork, chorizo blend, cabbage, and carrots rolled and fried

Third Course: Filipino Tostones featuring adobo beef roast, twice fried plantains, smoked paprika aioli, cilantro crema, and pickled mango and papaya slaw

Fourth Course: Jamonilla Wellington featuring seared spam, Puerto Rican stewed beans, yuca frita tossed in mojo, and Filipino adobo sauce

Fifth Course: Platano Flambé featuring sweet plantains, banana liquor, and vanilla ice cream


Wednesday, 4/27  Brad Bernstein, Red Feather Kitchen and Dutch’s Larder and Heather Esterkamp, Heist & Co – a portion of the proceeds benefit Ziegler Park

First Course: Egg spring roll featuring paddlefish caviar, and crème fraiche

Second Course: Roasted beet & goat cheese mousse featuring thin mint dirt, baby beets, baby carrots, English peas, pickled white strawberries, and pea shoots

Third Course: Chilled cucumber soup

Fourth Course: Morel & chicken galantine featuring asparagus, pickled ramp, and green garlic potato purée

Fifth Course: Strawberry rhubarb crisp with orange Chantilly cream


Thursday, 4/28 Ramon Alfonso, Latin House and Alessandro Urbisci, Branch – a portion of the proceeds benefit The Lindner Center of Hope

First Course: Heirloom tomato bruschetta featuring warm oyster and cucumber soup

Second Course: Rye Gnocchetti featuring broccolini velouté, Romanesco, and balsamic cipollini

Third Course: Brodetto featuring seafood broth, branzino, shrimp, mussels, clams, and Calabrian crostone

Fourth Course: Vaca Frito featuring potato cilantro puree

Fifth Course: Panna cotta featuring Fior di latte and sweet brioche crumble


Friday, 4/29 – Matt Sweeney & Arik Messerschmidt, Third & Main and Maynor Hernandez, Cafe Alma – a portion of the proceeds benefit Meals on Wheels

First Course: Waygu tartare bruschetta featuring togarashi, cured egg yolk, and black vinegar reduction

Second Course: Kale salad featuring mango, avocado, candied pepitas, and mint dressing

Third Course: Gravlax featuring beet cured smoked salmon, pickled onion, caper berries, cream cheese, bagel crisp, and hard quail egg

Fourth Course: Lamb apple curry quinoa featuring green goddess sauce, fried carrots, and feta

Fifth Course: Rose water waffle featuring kiwi crisp, passion fruit semifreddo, halva, and pistachio anglaise


Huge thanks to our sponsors and their continued support of this legendary dining event: Presented by: Kroger, The Cincinnati Club, McHale’s Catering with additional sponsors: Fiji Water, Mixicles, Maker’s Mark, La Brea Bakery, and KMK Law