Snapshot’s From Savor Dallas 2012

by Steven Doyle

We are bringing you some images from another successful year at Savor Dallas. This year Jim White and Vicki Briley-White were in rare form offering events across the city tht benefited a variety of groups including Les Dames d’Escoffier and other worthwhile charitable groups.

Regardless of which event you chose to participate in Savor Dallas 2012 proved to be a unquestionable success. The weather cooperated, bringing loads of sunshine and gentle breezes to Friday’s Art District Stroll where guests noshed on tasty nibbles from area restaurants, sipped a whole host of wines, beers and spirits as the great crowd meandered through the District’s venues.           

Saturday afternoon leading up to the grand event had wine revelers traveling across the city which highlighted additional venues such as the Milestone Culinary Center on McKinney Avenue where the Dames prepared a wonderful repast using their organization’s “Cooking with Les Dames d’Escoffier” for the meal’s recipes. A complimentary copy of the beautiful book was provided for each attendee.

Later that day you could find more Savor events at the Rosewood Mansion on Turtle Creek where sommelier Michael Flynn paired wines with cheeses provided by Rich Rogers from Scardello.

For those with greater stamina a Wine Panel tasting Seminar was hosted by Master Somm James Tidwell at the Four Seasons and focused on five distinct varietals of wine.

As the day drew closer to the main event, guests found their way to the Irving Convention Center for the Reserve Tasting which featured many wines and their makers. We will have a review of this tasting later today from craveDFW wine writer David Donalson. This portion of Savor sells out quickly not only because of the wonderful exclusive wines, all valued over $50, but you are able to actually speak with the people behind the wine’s production as they discuss trends for the industry.

Finally the main event hit at 7pm and there was a record breaking crowd assembled buzzing with anticipation for what was ahead: a gala evening of wine, food and incredible conversation.

It was nearly impossible to give each chef’s station their proper attention, and I personally regretfully missed some stand out chef’s offerings. A few that simply blew me away was Andre Natera’s (Fairmont Hotel) ceviche, Dan Landsberg’s (ZaZa) smoked salmon, Katherine Clapner’s (Dude, Sweet Chocolate) drinkable and boozy cocoa, Bailey’s prime rib, and Janice Provost’s (Parigi) special take on shrimp and grits. Provost actually made grits into a panko crusted patty for smooth and creamy, yet crunchy version of the low-country classic dish.

I want to issue a six pack of monkey love for Andre Bedouret’s beignet’s. I will admit to going back at least three times for more.

I liked the idea of the various venues benefiting different groups. This also gave the city’s visitors a grand look at what we have to offer in Dallas which is a huge plus. I would love to see more of this type of cooperation in future editions of Savor.

I was apprehensive about the Irving location, and I will be the first to admit I love the downtown Dallas hotel ballrooms. But the City of Irving proved they knew how to host a proper event and pulled it off with style. The facility is sparkling fresh and secure with some pretty amazing views from the landings.

Still, with the vastness of the venue the crowds swelled to major proportions. This is simply the nature of these style of events and should be taken in stride. It is difficult at best to wine and dine that many people in a few short hours, but let there be no doubt that this was an extremely successful event.

Top that, Jim White.


1 Comment

Filed under Arts, Bake Sale, beer, chefs, Cocktails, Crave, Dallas, Events, Food Photos, fun with food, Savor Dallas, Steven Doyle

One response to “Snapshot’s From Savor Dallas 2012

  1. Your style is very unique in comparison to other people I have read stuff from.
    Many thanks for posting when you’ve got the opportunity, Guess I’ll just book mark this page.

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