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Spears Group premieres ‘Savor,’ a new experiential dining series with Chefs Philip Lopez and Tariq Hanna, Mar. 25

Written by  Spears Group
On Saturday, March 25, the Spears Group will introduce Savor, “a luxury dining experience that targets food connoisseurs and adventure seekers with themed dining experiences curated by the region's best known and highly regarded chefs.”
 
Well known for its other events including the Fried Chicken Festival, Diner En Blanc, and The Millennials, the Spears Group looks to attract those adventurous eaters interested in culinary experiences. “We do events because we enjoy bringing people together and get great satisfaction from it. Nothing brings people together like great food,” said Cleveland Spears, III, founder of Savor. “Savor is unlike anything we’ve ever done, but we believe everyone will embrace it.”
Taking place at an undisclosed, nontraditional, exclusive venue (that will be revealed 48 hours before the dinner), the inaugural dinner on March 25 will feature chefs Philip Lopez of Root, Part & Parcel, and most recently Petit Lion and Monkey Board of the Troubadour Hotel, and Tariq Hanna, master pastry chef behind locally founded sweetheart Sucre with a top secret, six course progressive menu highlighting interpretations of sweet and savory cuisine for the bold, daring, thrill-seeking and open-minded food enthusiast. Additionally, Savor will partner with Liberty’s Kitchen to provide students with opportunities to work with and learn from high-caliber executive chefs.
 
Dinner will also include creations by well-known mixologists who will conceive crafted cocktails inspired by elements on the food menu. Each course is accompanied by a different wine pairing and tasting, including Belvedere Vodka, Hennessey, Bodega Numanthia, Cape Mentelle, Cheval des Andes, Moet & Chandon Champagne, Newton Vineyard, and Terrazas de los Andes.

Tickets to Savor are $125 with seatings at 7:00pm and 8:00pm.
 
For more information or to purchase tickets, please visit savornola.com.
Last modified on Wednesday, 08 March 2017
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