Savor Experiential Dining Series To Launch In New Orleans This Spring
NEW ORLEANS – On Saturday, March 25, the Spears Group will introduce Savor, a new addition to its event portfolio, which includes Diner en Blanc, the Fried Chicken Festival and The Millennial Awards.
Savor is an elusive, high-end dining opportunity that targets adventurous consumers interested in culinary experiences, Spears reps said. Savor, a fully immersive experience of flavors, spirits, spaces, entertainment and more, will occur four times a year in New Orleans and will expand beyond New Orleans in 2018. Additionally, Savor will partner with Liberty's Kitchen to provide students with opportunities to work with and learn from high-caliber executive chefs.
“We do events because we enjoy bringing people together and get great satisfaction from it,” Cleveland Spears, III, founder of Savor, said. “Nothing brings people together like great food. Savor is unlike anything we've ever done, but we believe everyone will embrace it.”
Savor will take place at undisclosed, nontraditional, exclusive venues that will be a revealed in the days leading up to the event to registered guests. Cuisine for the evening will be a secret, until the night of Savor when guests arrive to their tables. Alluring photos that feature aspects of the venues and conceptual summaries of the menus will be available to guests prior to the experience. Savor is for the bold, daring, thrill-seeking and open-minded food enthusiast, Spears reps said.
Locally and nationally acclaimed chefs and their uniquely curated cuisine are the centerpieces of the Savor experience. At each event, two to four chefs will collaborate to create a never before and never to be replicated menu for each evening. Diners will range from six-course, composed tasting menus to robust, four-course family-style feasts.
For the inaugural dinner, 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 Sucre, are creating a six-course progressive menu highlighting interpretations of sweet and savory cuisine.
Savor will also feature well-known mixologists who will conceive crafted cocktails inspired by elements on the food menu. Guests can indulge in cocktails while taking in the magnificent views and ambiance that the unconventional spaces offer. Each course is accompanied by a different wine pairing and tasting. All wines, along with other crafts and goods from local artisans, are available for purchase on site for guests to bring home and enjoy later.