As a writer who travels the globe covering golf, travel and all things food and drink – and who will collect 110,000 frequent flyer miles by 2025 – GOLF Contributor Shaun Tolson has visited the world’s most famous golf clubs, resorts and best-kept secrets. Below, on Clubhouse Eats, he shares his favorite bites and drinks from his recent travels.
In less than two months, a marquee team of all-Texas chefs and Food Network stars will take on the Omni PGA Frisco for the second annual Savor event. Billed as a festival of food, drinks, golf, and music, Savor is truly all of those things, which I learned firsthand last May when I attended the inaugural event.
Savor successfully combines all of the aforementioned experiences in a way that sets it apart from the many other food and wine festivals that take over the calendar each year. Participating chefs noticed the difference, too.
“There was a deep sense of community that doesn’t always happen at other festivals,” last year’s executive chef Antonia Lofaso told me afterward. “What did it for me was the live music. That was the line-up that made me feel in Texas.”
Still, the fare remains Savor’s treasure; and I find myself drooling when I think about the multiple bites at last year’s event. Fortunately, four of the five chefs who created those dishes are returning to the event at the end of April, which means an equally (and memorable) bite is all but guaranteed this time around, too. Best of all, tickets are still available.
Antonia Lofaso’s Braised Short Rib Cavatelli
While I was waiting for Chef Lofaso’s entree course during the Masters of Taste opening dinner, I did a few things I had been waiting for. First, I was sure that the meat would be delicious and tender. I also expected unpleasant flavors. I was given all of those things and more.
Yes, the meat melted in my mouth, but the cavatelli was light – not what I expected from pasta – and that allowed the short rib to take center stage. The burrata and mushrooms that accompanied the dish, along with the subtle presence of horseradish, produced layers of different flavors. My wife said the food was “one of the best things I’ve ever eaten!” And we’ve racked up our fair share of Michelin-starred meals over the years, so that gives you an idea of just how amazing this dish has been.
;)
Shaun Tolson
Kevin Lee’s Sticky Ribs
There was no shortage of delicious bites and sips at Savor’s Outdoor Fork & Fire grand tasting, which attracted nearly 600 guests, but Chef Kevin Lee made the boldest statement of the night with his gochujang-glazed sticky ribs. Yes, they were meaty and toothsome, but the ribs also boasted a rich and robust flavor. They had a kick, sure – that’s what you expect with gochujang, a mildly sweet, fermented Korean chili paste – but it was a well-rounded spice. There was no sharp interference, which often eats foods that highlight the type of hot pepper. Even if Fork & Fire was nothing more than a long communal table piled high with Chef Lee’s baby back ribs, it would be a roaring success.
;)
Shaun Tolson
Kevin Sbraga’s Beef Tenderloin
The best of Texas’ best tasting Savor’s third night last year could have been renamed An Ode to Beef. From brisket pastrami and pho beef carpaccio to smoked beef ribs and beef cheek tacos, Best of Texas was a carnivore’s delight. As the host of the event, Chef Beau MacMillan, told me later, many of those dishes shone in their “simplicity.”
That said, Chef Kevin Sbraga, who won the seventh season The top chefserved a very delicious dinner. His fire-roasted tenderloin with tomato agrodolce and giardiniera was a love letter to the beef, allowing the delicate and delicate flavors of the meat to sing. Texas may be best known for its barbecue scene, where meat often serves as a canvas for seasoning and sauces, but Chef Sbraga reminded everyone that the country’s best chefs know how to celebrate quality beef.
;)
Shaun Tolson
Beau MacMillan’s Seared Dayboat Scallops
Chef MacMillan finally got his chance to cook during Savor’s last event, the al fresco Margaritas & Mariachis brunch, and he unofficially won the morning, serving seared scallop with banana, mango aguachile, roasted peanut salsa, and pearls made with matcha and passion fruit. The scallop was perfectly seared, which was no small feat given the hot Texas sun, but the matcha and passionfruit pearls were the undisputed star of the dish. Visually, they mimic roe, but from a flavor perspective they provide a wonderful pop of flavor that keeps the dish light and refreshing. It was a versatile dish with bright flavors that showcased the shellfish in an unusual but excellent way.
All about Chef Leen Nunn
It might sound like a cop out, but everything created by Omni PGA Frisco’s pastry chef, Leen Nunn, was amazing. Some dishes were delicious, some were culinary masterpieces, but all were delicious and memorable. (This didn’t surprise me, only because I had tried before, and wrote about, Ranch House Cookies, which might be the best cookie ever – dark chocolate mixed with coconut, soft toasted oak against chopped pecans, and a touch of saltiness to soften the sweetness.)
Chef Nunn’s re-created rhubarb pie at last year’s Masters of Taste dinner was amazing. It was bright, sweet, balanced and texturally diverse. His “Lonestar Ember & Frost” (created with Chef Ryan Stipp) was a master of restraint, as roasted peaches and semolina pound cake were layered with a subtle smoky vanilla bean cream. But her mini chocolate cake, created with Chef Gelyn Widelski, won everyone’s attention. Given by Dr. Pepper (with his head removed), the trifle included Dr. Pepper jelly, Bada Bing cherries, Cherry Cola Pop Rocks, and vanilla ice cream, all topped with an edible bubble cloud. It was eye-catchingly delicious, and had all the other chefs talking.
