8 chefs + 4 nights = 1 unforgettable meal
Indianapolis Monthly presents Savor, a four-night dinner series featuring one-time only menus from two Indianapolis chefs each night and behind-the-scenes demonstrations of how it all comes together.
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
A Special Thanks to Our Presenting Sponsor: Ritz Charles
Thank You to Our Savor Sponsor: Ambassador Winery
……………….
Chefs and Menus
Tuesday, November 14
benefiting Indy Reads
Chefs Tyler Shortt (Tinker Street) and Samir Mohammad (9th Street Bistro)
Menu
First Course
Roasted beets over yellow beet butter, pickled radish, puffed quinoa, and tie-dye sauce reductions
Second Course
Roasted delicata squash stuffed with whipped ricotta, topped with crushed pistachio, honey, fried sage, and saba
Third Course
Scallop crudo with fresh black truffle, sauteed mushrooms, chives, olive oil, and pickled fresno peppers
Fourth Course
Smoked Sakura pork en papillote with pork jus, purple sweet potato, pickled mustard greens, and ginger
Fifth Course
Cheddar cheese Danish topped with Bisto bacon jam and confit apple stuffed with mornay sauce, topped with cardamom streusel
Wednesday, November 15
benefiting IndyHumane
Chefs Aziz Mountassar (Anthony’s Chophouse) and Dexter Smith (Open Kitchen)
Menu
First Course
Arancini with truffle
Second Course
Wagyu Marrakech
Third Course
Roasted tomato soup with pumpkin bread croutons
Fourth Course
Seared halibut with sweet potato puree
Fifth Course
Flourless chocolate cake with chocolate ganache and berry roscato reduction
Thursday, November 16
benefiting Indiana Humanities
Chefs Ricky Martinez (The Fountain Room) and Scott Deck (Ritz Charles)
Menu
First Course
Smoked scallop ceviche with prickly pear, burnt orange, cucumber, French demi crumb, and micro cilantro
Second Course
Chilean sea bass with Kabayaki glaze, purple potato, sesame ginger broccolini, and potato strings
Third Course
Pistachio crusted lamb rack, lamb ragu ravioli, pumpkin ricotta puree, and Swiss chard
Fourth Course
Steak duet featuring 72-hour Sakura chuck filet with short rib marmalade and truffle Australian Wagyu strip steak with porcini demi accompanied by Brussels sprouts, purple cauliflower, and parsnips
Fifth Course
Citrus cobbler cake with wild berry compote, strawberry-rhubarb sphere, dehydrated strawberries and rhubarb
Friday, November 17
benefiting Keep Indianapolis Beautiful, Inc.
Chefs Adam “Chefski” Laskowski (Chefski Personal Chef) and Seth Curry (Red Frazier Bison Cuisine)
Menu
First Course
Roasted mushroom toast with ricotta, goat cheese, and spicy green bean
Second Course
Red Frazier bison egg roll with Napa cabbage, Granny Smith apple slaw, and cilantro sweet chili sauce
Third Course
Citrus arugula with blood orange, grapefruit, fennel, hemp heart, aged Parmesan, mint, and hemp oil citrus vinaigrette
Fourth Course
Red Frazier bison strip steak with fondant potato, mushroom melange, and bison bourbon demi-glace
Fifth Course
Turtle torte with pecan, toffee, chocolate, Monk’s Road bourbon whipped cream, mixed berry gastrique, and 24K gold dust
