Savor Classic

2366 Kipling Avenue,Cincinnati OH 45239

28 April, 2021

Description

Enjoy a lavish, four-night dinner series featuring one-time only menus developed by the city's most celebrated chefs! Savor Classic, April 27 - April 30, 2021 Cincinnati Magazine will host its annual Savor Dinner Series. This a four-night dinner series will feature custom menus developed by the city’s most celebrated chefs. Each night, a duo of chefs will prepare a one-of-a-kind meal complete with thoughtfully selected wine pairings. This is the ultimate culinary experience for Cincinnati foodies. The evening will kick off with the opportunity for guests to take a self-guided tour of the Pinecroft Mansion and then meander to the pavilion to indulge in wine, cocktails and hors d'oeuvres served tableside for cocktail hour . After cocktails, guests will enjoy their carefully curated five-course dinner and wine pairings. The evening ends with a Cincinnati Magazine Signature Swag Bag! Thanks to your nominations, we have several new chefs in the Savor Classic line-up. Each pairing has been uniquely matched to enhance your dining experience. Menus will be published Mid-April, however don't wait to reserve your place as all nights will be amazing. Tuesday, April 27th featuring Nick Roudebush of The Golden Lamb and Michelle Brown of Jags Steak & Seafood Appetizer - Fried deviled egg over avocado puree with pickled Fresno pepper First Course - Roasted candy stripe beet salad with caramelized goat cheese and brown butter almonds Second Course - Fois Gras torchon with huckleberry jam, pickled black radish, and sea salt cracker Third Course - Spring English pea and asparagus soup with farm butter poached lobster and local honey mascarpone Fourth Course - Certified Angus beef wellington over braised short ribs with sauteed morels, charred ramps, celery root-horseradish puree and hollandaise Fifth Course - Citrus panna cotta with Myer lemon, blueberry compote and nut crumble Wednesday, April 28th featuring Kevin Ashworth of Khora and Hideki Harada of Kiki Cincinnati First Course - Inari-Zushi with salmon, ikura, and diakon Second Course - Ceviche with bay scallop, shrimp, cucumber, avocado, green almond, and chili oil Third Course - Grilled Octopus with Shimeji mushroom, wasabi peas, and pea tendrils Fourth Course - Halibut Miso-Zuke with ramps two ways Fifth Course - Cornmeal cake with poached rhubarb, roasted strawberries, whipped mascarpone, and yuzu Thursday, April 29th featuring Jeremy Luers of The National Exemplar and Scott Deck of Funky's Catering Events First Course - Green Gazpacho - cold smoked dayboat scallop, padron pepper, avocado, cucumber, heirloom tomato, lotus root, and xvoo Second Course - Duet of Pork -pork belly croquette, Kurobuta pork tenderloin, ramps, serrano ham, and English peas Third Course - Miso King Salmon - mushroom dashi, bok choy, and enoki mushrooms Fourth Course - Koji Aged Australian Kerwee Wagyu - smoked potato puree, creamed collard greens, and red chimichurri Fifth Course - Lemon-Basil Olive Oil Cake - strawberry- rhubarb gelato, aged balsamic, and strawberry dust bread & butter service provided by Sixteen Bricks Bakery & Minerva Dairy Farms Friday, April 30th featuring Jeremy Faeth of Cedar and Brad Bernstein of Red Feather Kitchen First Course - Ricotta, English peas, Easter egg radish, pickled strawberry & rhubarb, mint, rye crostini Second Course - Chilled asparagus soup, fried leeks, morels, crème fraiche, brioche Third Course - Crab cocktail, lemon, maple candied bacon, elder flower foam, black pepper Fourth Course - Braised Lamb, currant jus, burnt carrots, heirloom polenta, horseradish gremolata Fifth Course - Banana Brûlée, brown butter gelato, walnut spread, rum caramel COVID-19 Protocols Everyone, including staff are required to wear masks when not eating and drinkingAll food and beverage service will be at your table Temperatures will be taken and a tracing log must signed upon arrivalDining tables will be placed a minimum of 6 feet apartIt 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. We will also log who is seated at each table for efficient contract tracing should it be necessary.Regular cleaning of all high-touch surfaces throughout the event