Another session of Savor Dallas has been tucked under our belts, and formidable host Jim White is already at work planning the 2014 version. This year White seemed more at ease with his progeny, having planned what can only be described as a perfect series of events that lasted nearly an entire week.
The smattering of events scattered a wider path this year, having touched on new areas of Dallas including the Perot Museum of Nature and Science, up-and-comer Trinity Groves, and even the Arboretum. Each spot White visited he left a pot of gold as his legacy for this St Patrick’s Day weekend.
At the Trinity Groves event guests were treated to a foreshadowing of restaurants to come including Chino, Luck, Bridge Beignet Club, Casa Rubio and Resto Gastro Pub to name a few. The actual event was hosted at Chef Sharon Van Meter’s digs at 3015, which is actually a culinary school and event space, the very first to open in Trinity Groves.
Live music filtered the back lot of Trinity Groves during the beautiful evening festooned by a perfect sunset, while guests made their way through the various tasting stations and sipped wine. The lines did grow long for a short while, but they moved quickly.
White might have figured out his wine stroll alas. The Friday evening fete has been historically been beaten down with problems in the past. This year the ticketed was closely monitored so lines remained in check. There were no weather difficulties as the event was all self contained in the Perot, and many were treated to their very fist look at the museum’s treasures while bantering about from wine station to wine station.
Be there no doubt the events are focused on wine, and there were several important tastings this year. The first being at the Rosewood Mansion on Turtle Creek hosted by somm Michael Flynn backed by Scardello cheesemonger, Rich Rogers. Flynn was able to share a smattering of wines from around the globe to a perfectly thrilled audience.
Saturday culminated with the International Grand Tasting, which is always a delightful event. This year lines seemed shorter and the chefs happier. There were over 60 restaurants represented at the marvelous facility in Las Colinas. Here the wines flowed freely, and chefs reached out personally to their future guests in perfect harmony all to benefit the North Texas Food Bank. Dish of the day quite possibly was the house-made headcheese prepared by the new executive chef at Nick and Sam’s, Taylor Kearney.
The weekend ended on Saint Patrick’s Day with a stroll through the Arboretum that was dotted with a variety of tasting stations. The perfect weather made for an enchanting evening and a perfect end to the week long festivities. After nine years of hosting the events Jim White gifted Dallas an extremely happy week.