Indianapolis Monthly presents Spring Savor

April 16-19, 2024
6-9:30 p.m.
The Ritz Charles
12156 N. Meridian, Carmel

An unforgettable dinner series featuring one-time only menus from two Indianapolis chefs each night.

Join us as Indianapolis Monthly celebrates our city's rich culinary scene with carefully curated courses.

Thanks for celebrating Spring Savor 2024

Your Ticket Includes:

  • A five-course dining experience with thoughtfully selected wine pairings
  • An all-inclusive cocktail hour with hors d’oeuvres
  • Live chef demos
  • A signature swag bag

Tuesday, April 16

Jonathan Brooks of Beholder & Esteban Rosas of Julieta Taco Shop

  • First Course
  • Squid cracker with smoked fish mousse, pickled shallot, and hot sorghum
  • Second Course
  • Spring fideo, local mushrooms, green garlic, crema
  • Third Course
  • Duck tamale with walnut mole and quelites
  • Fourth Course
  • Lamb loin, lentils, ramp pipian, grilled onion salad
  • Fifth Course
  • Chocolate cremeaux

Wednesday, April 17

Scott Deck of Ritz Charles & Craig Baker of Team Indiana, HÄIV Hospitality, Ghost Mobile Kitchen, and Chef’s Night Off

  • First Course
  • Miso cured salmon with black radish, baby bok choy, pickled red beet, smoked salmon roe, micro broccoli, and oolong soy tea
  • Second Course
  • She-crab bisque with charred elote, scallion oil, guajillo oil, and micro cilantro
  • Third Course
  • Iberico secreto with romanesco-roasted baby potatoes, charred Broccolini, Italian parsley, and lemon oil
  • Fourth Course
  • Sakura Farms wet-aged wagyu strip steak with mint chimichurri, 72-hour herb labneh, sweet potato, and golden za’atar–dusted fondant potatoes
  • Fifth Course
  • Lemon-blueberry boba cheesecake rectangular tart with honey-mint meringue, wild berries, and micro tangerine

Thursday, April 18

Jeff Stoller of Harry & Izzy’s Downtown & Matt Wahl of HC Tavern and Kitchen

  • First Course
  • Pimento cheese biscuit with pickled tomato relish
  • Second Course
  • Duck confit tostada with cherry mostarda
  • Third Course
  • Sweet gem with charred cipollini buttermilk vinaigrette
  • Fourth Course
  • Chili-glazed short rib with garlic scallion mashed potatoes
  • Fifth Course
  • Caramel popcorn pot de creme

Friday, April 19

Dyke Michaels of Harder Brunch & Mike Gomez of Gomez BBQ

  • First Course
  • Brie fondue with bacon jam, smoked balsamic grapes, fried cheese, a touch of fermented spiced honey, and sliced fig
  • Second Course
  • Smoking Goose sausage–stuffed ricotta shell, roasted red pepper sauce, and micro-basil
  • Third Course
  • Romaine lettuce, Caesar dressing, Spanish manchego cheese, white anchovy, charred romaine puree, and a house-made crispy cheese grissini
  • Fourth Course
  • Parmesan-cured prime rib with parmesan jus, caramelized parsnip-brie puree, and cheddar dusted Broccolini
  • Fifth Course
  • Danish blue cheese cheesecake with blackberry moscato jam and gjetost-pecan crust

A Special Thanks to:

This Year's Nonprofit Beneficiaries:

Tuesday: Every Dog Counts Rescue • Wednesday: Team Indiana, Culinary Crossroads • Thursday: Heroes Foundation • Friday: Meals on Wheels Hamilton County

See Photos from Savor 2023

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