Cincinnati Magazine presents Savor Dinner Series 2026
Tuesday, April 14–Friday, April 17
6–9:30 p.m.
Hard Rock Casino, 1000 Broadway, Pendleton
Must be 21+ to attend.
Tuesday, April 14
Chef Anthony Sitek of Crown Restaurant Group & Chef Paul Barraco of Barraco Restaurant Group
First Course
Ribollita
Cannellini beans, cavolo nero, soffritto, sourdough focaccia
Second Course
Insalata Caprese
Acqua pazza, fior de latte, basilico, mosto cotto
Third Course
Risotto a la Verde
Piselli, menta, pancetta
Fourth Course
Salsicce e Peperoni
Peperonata, pure di finocchi e patate, gremolata
Fifth Course
Canookie
Biscotto con gocce di cioccolato
Wednesday, April 15
Chef Jackson Rouse of Carmagnola Trattoria and Chef Jeffery Harris of Nolia Kitchen
First Course
Corn Bisque
Pickled fennel, cardamom chili crisp
Second Course
Mushroom/Goat Ricotta Agnolotti
Lamb neck brodo, fava bean, crispy artichoke, black garlic
Third Course
Leek-Stewed Tomato
Mustard yaji crust
Fourth Course
Oxtail
Smoked tomato-date passata, cardoon, porcini, fine herbs
Fifth Course
Quark Custard
Rhubarb, brown butter tart
Thursday, April 16
Chef Jacob Benavides of Pennyflower & Chef Daniel Wright of Abigail Street
First Course
Variations of Green Garlic
Potatoes & whipped lardo, caramelized onion croquette, roast beef & crumpets
Second Course
Curried Carrot Soup
Butter-poached lobster and local mushrooms
Third Course
Halibut & Spring Pea
Chicken tonkatsu broth, beech mushrooms, black garlic
Fourth Course
Shawarma Spiced Lamb Shoulder
Pea tendrils, asparagus & tzatziki
Fifth Course
“Um Ali”
Walnut, raisin, & date-studded Egyptian bread pudding, cardamom Bavarian sorghum glaze
Friday, April 17
Hard Rock Night!
Chef Jordan Brauninger of Council Oak Steaks & Seafood & Chef Adam Dulle of YOUYU
First Course
Glass Noodles and Ceviche
Seaweed salad, scallop, sea bass, cucumber, orange
Second Course
Seared Foie Gras and Duck Rangoon
Wok charred cabbage, mushrooms, Szechuan demi
Third Course
Garlic Fried Softshell Crab
Chinese eggplant, wood ears, puff rice paper
Fourth Course
Pot au Pho
Pho broth, Wagyu beef ribs, brisket, pickled bean sprouts, mustard, hoisin
Fifth Course
Five-Spice Crème Caramel with Sweet Bean Bun
Your Ticket Includes:
Thanks for Joining Us at Spring Savor 2025!
A Portion of Proceeds Benefit Our Non-Profit Partners
A Special Thanks to Our Sponsors
