Starting something new is hard. There are bumps along the way, but sometimes even newcomers hit the ground running. During late last week's (and weekend's!) SAVOR, we kept thinking that we couldn't believe this was the festival's first year.
But the folks at OMNI PGA Frisco are no neophytes. They know exactly what they're doing. So in late April, during a press conference, when they said they wanted to bring the biggest food, drink, music and golf festival to North Texas, we knew. This is exactly what they were going to do.
What Was It?
The festival kicked off on May 1, at 7 p.m. with the Masters of Taste Dinner, a four-course experience featuring expertly paired signature cocktails. On May 2, there was the Fork & Fire Reception with some of the country's most famous chefs. The SAVOR Celebrity Golf Invitational got underway on May 3, and that night, there was the Best of Texas Reception with the state's top culinary talent and an intimate performance by Midland. The festival closed on May 4 with the Margaritas & Mariachis Celebrity Brunch at 10 a.m., a Tex-Mex-inspired feast featuring award-winning chef Aarón Sánchez.
Who Attended?
Besides great Texas-based chefs John Tesar, Dean Fearing, Leen Kim Nunn, Stephen Rogers, Kevin Sbraga, Rich Vana, Andrea Shackleford, Bruno Davaillon, Jared Harms, Nick Badovinus and Joe Riojas, SAVOR hosted the following:
- Chef Antonia Lofaso (Top Chef alum; runs DAMA & Scopa in Los Angeles)
- Chef Stephanie Izard (Top Chef winner; James Beard Award recipient; owns Girl & The Goat, Chicago)
- Chef Shota Nakajima (James Beard nominee; Top Chef finalist; runs Taku in Seattle)
- Chef Kwame Onwuachi (James Beard Award winner; leads Tatiana in New York)
- Chef Elizabeth Blau (James Beard nominee; co-founder of Crown Block, Dallas)
- Chef Kim Canteenwalla (co-founder of Blau + Associates; chef at Crown Block, Dallas)
- Jillian Vose (led The Dead Rabbit to World's Best Bar award).
- Chef Kevin Lee (renowned chef at Birdies in Chicago and Food Network Champion)
- Tony Abou-Ganim (world-renowned bar consultant and author of The Modern Mixologist)
The celebrity golf tournament added even more star power and excitement to the weekend, drawing a crowd of notable figures from film, television and sports. Among the participants were actor and winemaker Kurt Russell, Tonight co-host Nischelle Turner, Good Morning America co-host and NFL Hall of Famer Michael Strahan, comedian and actor Rob Riggle, Chicago Fire star Jake Lockett, actor and comedian Anthony Anderson, actress and writer Aimee Garcia, former NFL star Jim Jeffcoat and legendary actor Dennis Quaid. Celebrities didn’t just stay on the course — they also mingled with attendees throughout the day, enjoying the diverse food and drink offerings.
The tournament took place at Fields Ranch West, an 18-hole, par-72 course designed by legendary golf architect Beau Welling. A true masterpiece, the course offers a dynamic experience that both delights and challenges players of all levels.
The first-place team — Nicole Peterson, Cathy Lee, Brian Lapin, Kevin Curran and chef Onwuachi — each took home a $1,000 gift certificate for custom Lucchese boots. Second-place finishers Dustin Lederman, Jonathan Cunningham, Lindsay DeArmond, Adam DeArmond and Ross Butler were awarded classic Stetson hats.
Country music’s Midland brought their signature blend of vintage country swagger and modern flair to an intimate crowd, delivering a high-energy set packed with fan favorites like “Drinkin’ Problem” and “Cheatin’ Songs.” The trio kept the party going with crowd-pleasing tributes to country icons, including a boot-stomping rendition of Brooks & Dunn’s “Boot Scootin’ Boogie” that had fans dancing the night away.
Bringing Texas Culture To The Plate
SAVOR more than lived up to its name, offering a thoughtfully curated experience that celebrated Texas’s rich culinary identity. Guests had the opportunity to indulge in a range of standout dishes, such as chef Fearing’s spring-perfect shrimp tacos topped with a refreshing mango slaw, and a luxurious caviar presentation courtesy of the Michelin-recommended Mister Charles. Chef Shackleford of Harvest at the Masonic served up a bold, Texas-style plate featuring brisket pastrami, corn chili purée, corn salsa and cornbread. Now this is a flavorful tribute to Lone Star pride.
Of course, no Texas food celebration would be complete without meat, and the event delivered in spades. Chef Vana of The Heritage Table served a flavorful lamb sausage accompanied by a silky carrot purée, while Trick Rider’s chef Rojas offered up melt-in-your-mouth smoked beef rib that had guests lining up for seconds. Chef Tesar, renowned for his mastery of meat, wowed guests with a richly flavored beef cheek taco — one of the most talked-about dishes of the event.
Adding a playful and nostalgic touch to the evening was the Dr Pepper float — a beloved Texas classic — topped with an ethereal, edible cloud of Dr Pepper–flavored foam. It was the perfect sweet finish to a night that captured the essence of Texas through flavor, flair and creativity.
What Made SAVOR So Special?
The event was intimate. Some food and wine festivals can feel overwhelming — and that may not be a bad thing! But here, the food and drink events were about savoring flavors, connections and moments. We saw guests chat with chefs and take selfies. Since the atmosphere was more low key, chefs seemed at ease, too. Everything just felt, well, pleasant.
Another thing that made SAVOR so special was the caliber of chefs on hand. All the local chefs were fantastic — best of the best in Dallas and beyond. The chefs that SAVOR flew in are among the best of the best in the entire country.
Chef Onwuachi, for example, is on Time's Most Influential People of 2025 list. And good luck trying to get a reservation at his New York restaurant Tatiana. Yet, there he was, serving up delicious hamachi guisado (yellowtail, Castelvetrano olive and red onion). Or, there was Jillian Vose, one of the best bartenders on planet Earth, making drinks, some of which were the absolute best cocktails I've ever had.
Or, you'd find yourself trying dishes that you'll think about for a very, very long time, like chef Beau MacMillan's show-stopping seared dayboat scallops with banana, mango aguachile, toasted peanut salsa, match and passion fruit pearls. (We each had about five of the scallops, alone, they were magnificent, and could’ve easily eaten five more.)
We didn't stay on property as we're local to North Texas, but did meet people who had flown in just for the event. We could imagine enjoying the resort and golf, and capping off the days with unforgettable culinary evenings, with the Sunday brunch, bringing a fitting close to the festival.
We thank Omni PGA Frisco Resort & Spa for hosting and treating us!
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