Savor Cincinnati Chef's Table Edition

30 Garfield Place,Cincinnati OH 45202

27 April, 2022

Description

Enjoy a lavish, four-night dinner series featuring one-time only menus developed by the city's most celebrated chefs! Savor Chef's Table , April 26 - 29, 2022 Cincinnati Magazine celebrates Savor with a Chef's Table Twist! Now in our fifth 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. Enjoy the beautiful historic charm of our new location, The Cincinnati Club while mingling, tasting hors d'oeuvres, signature cocktails, and wine. After cocktails, guests will enjoy their carefully curated five-course dinner and wine pairings. The evening ends with a Cincinnati Magazine Signature Swag Bag! Tuesday, 4/26 - 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, The 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