Thankfully, my flight didn’t depart from Newark—air traffic control issues there had caused a wave of cancellations. I landed in Dallas without a hitch, invited by the Omni PGA Frisco Resort to attend the inaugural SAVOR festival. It also happened to be my first time in Texas—home of barbecue, country music, Stetson hats, and Lucchese boots. All of those made an appearance at the festival… along with one more Texas favorite: golf.
Yes, golf. Turns out, Texas isn’t just known for two stepping, brisket, whiskey and country music—the sport is huge here, with more golf courses than almost any other state. And SAVOR gave golf its own spotlight, hosting a celebrity tee-off that paired actors with acclaimed chefs. Imagine Kurt Russell—yes, the Western movie legend—teeing off alongside Kwame Onwuachi the James Beard Award winning chef of Tatiana.
At first, I wasn’t sure how golf and food fit together under a name like SAVOR. But the Omni team made it work—and made it memorable. Because while savor usually brings food to mind, it’s also about slowing down, taking in the moment. That spirit carried through the entire weekend, whether you were at a tasting, a fireside chat, or swinging a golf club under the Texas sun. 
Here’s a glimpse into the weekend. Full disclosure: I missed the first night’s event, but I asked around to gather other guests’ impressions—so you’ll still get the full scoop on Savor.
Masters of Dinner
The event kicked off with an intimate, multi-course experience that many attendees described as “too pretty to eat.” Hosted inside the resort’s Panther Creek Pavilion, a 5,000-square-foot venue seamlessly integrated with an adjoining patio and event lawn , the dinner brought together celebrity chefs, local culinary talent, national tastemakers, and lucky ticket holders for an unforgettable night of food, drinks, and music.
Tables lit with candles were served with dishes by Chef Joe Riojas of Trick Rider, who served Broiled Oysters. Following James Beard Award nominee Elizabeth Blau and Chef Kim Canteenwalla, dished out a Crab Cake with a Vadouvan Aioli, Fennel & Seabean Salad, another IG worthy picture. Braised short rib, cavatelli, burrata, horseradish, mushroom from James Beard Award-nominated Chef Antonia Lofaso was last and looking at the picture I am sad I wasn’t there to eat the pretty food (Braised short rib, cavatelli, burrata, horseradish, mushroom). Dessert by Chef Leen Nunn, winner of Chopped: Sweets. (Deconstructed Strawberry Rhubarb Pie)
Signature cocktails shaken, stirred and served by Jason Asher of Juniper & Jigger Hospitality Co. flowed throughout the night. An unplugged acoustic set from D. Vincent Williams, Dillon Dixon, and Emily Henline played throughout the night which I imagine attendees swayed happily to or perhaps a combination of the joy the food brought them.
Fork & Fire Grand Tasting
I arrived in the Lone Star State under gray skies and a steady drizzle—an unexpected Texas welcome. After a smooth 45-minute ride, we pulled up to the Omni PGA Frisco Resort. This marked my second visit to an Omni property and I have to say each property reflects its location with incredible attention to detail, and this resort was no different. The design leaned Modern Southwestern—think exposed brick, leather accents, and cowhide inspired pillows. It instantly brought to mind Dennis Quaid’s ranch in The Parent Trap. Sadly, Dennis himself wasn’t in attendance—his flight was canceled twice.
As I stepped out of the black SUV with two guests from Philadelphia, a bellhop in a cowboy hat greeted us, ready to grab our bags. We freshened up quickly before heading through the rain—me, regretting my stark white outfit—to Ice House, a casual golfer’s dream with BBQ trays and golf bays. Inside, TVs played golf, local brews flowed, and Chef Michael Stewart welcomed us with ribs, brisket, smoked turkey, and classic sides like mac and cheese and cornbread. “Everyone’s palate is different,” he said, explaining how his smoker Lucille gives a subtle flavor, while “Big Bertha” delivers a bolder hit.
Later on, the skies cleared up for the Grand Taste of Texas, though a chill remained in the air—something locals appreciated, but not something someone escaping the temperamental Northeast would expect. The path to the tasting is worth sharing because it gives you more insight into the hotel: From the lobby, head west, where you’ll pass portraits of legendary golfers, 3D-style artwork of golf essentials, and plenty of that Southwestern charm, with natural light flooding the hallway. Past a few ballrooms—one of which would host the next night’s event—you head downstairs and outside to be greeted by a SAVOR sign and a soundtrack of country music, laughter, and clinking glasses.
Before diving into the food, I had a quick detour to a booth offering custom-fitted Stetson hats. Now, these weren’t free for everyone, but as media, I was lucky enough to score one—a true Texas souvenir. And sure, we could debate whether Stetsons are trending in other states, thanks to Beyoncé’s Cowboy Carter Tour (the answer is yes), but regardless, there’s something undeniably iconic about donning one in the Lone Star State. The sun wasn’t exactly blazing, but the vibe called for it—and let’s just say it’ll make another appearance when I hit the Cowboy Carter next tour stop.
Back to the food. The vibe was part backyard cookout, part elevated food festival: cowboy boots brisket smoke hanging in the air, chefs multitasking between plating and mingling, another Lexus parked for wine-themed photo ops, and a live band setting the tempo. Everyone was in their element, hat or not. I made a beeline for Chef Kwame Onwuachi of Tatiana. He made a bold choice—not Texan, but a Hamachi dish with avocado and a tangy sauce. Was I mad about it? Not at all. Was I expecting ribs? Absolutely. I guess I’ll have to stalk Tatiana’s Instagram to lock in a reservation.
Then came Chef Stephanie Izard, the first female winner of Top Chef. My goodness—she served a pork belly noodle dish that I could’ve eaten twenty of. The heat from the noodles paired with the richness of the pork was chef’s kiss. She seemed taken aback and flashed a grin when I mentioned “word on the street” word in the pavilion your dish is a mighty fine.
I stumbled to Chef Michael’s table that he shared with Chef Samantha Hill. Because why not have more BBQ while in Texas? The setup mirrored what we had at Ice House, but on a grander scale—slabs of meat, coleslaw, pickles, and cubes of pineapple spilling out like confetti. Most mesmerizing? Watching the fire emblems sear the meat to perfection.
I shuffled inside, to grab a cocktail (okay more than one), a rendition of a paloma made with whiskey and a rye whiskey martini. Then tried Chef Leen Nuun’s creative sweets which was a mini cheesecake inside a miniature clear bowl with ice-cream and a bubble. As the sky darkened, I noticed people outdoors were gazing upward and “oohs” and “aahs” filled the air. A drone light show lit up the sky in place of fireworks. Sure, the booms were missing, but for the sake of the protecting the environment, I’m okay with trading noise for impact. DJ Vincent Williams kept the night going with music as the night wound down.
The after-party followed at Trick Rider—code word: Cinnamon. The spot boasts to be a place where authentic rodeo culture meets upscale dining. There is a hand-cut crystal horse chandelier (yes, really) and a grand horseshoe-shaped bar. As mentioned, if there’s one thing the Omni does exceptionally well, it’s weaving local culture into luxury—and that chandelier horse is a prime example. Somewhere near the bar, Kurt Russell was spotted. My uncle would’ve lost his mind knowing how close I was. To stay up I made the bold choice to order an espresso martini, and “strong” doesn’t begin to cover it. Had I finished it, I might’ve been swinging from that crystal horse myself. Instead, I took a few sips, tucked into a leather booth, and called it a night—leaving Trick Rider to head to my room.
SAVOR Celebrity Golf Invitational and Best of Texas Grand Tasting
The following day, the SAVOR Celebrity Golf Invitational unfolded across the rolling greens of the Fields Ranch West course. By the time I arrived, the tournament was already in full swing pun intended. Luckily, while there was an active game, there was ample turf for guests to reserve their own tee times. Post golfing or if you’re simply strolling outside there’s Margaret’s Ice Cream which offers a sweet reprieve; the seasonal flavor was cheesecake. But for those looking for something more filling the Lookout Lounge maybe a better choice, where crispy chicken bites, pillowy Texas cream puffs, and other elevated bar snacks are on rotation.
I tried saving my appetite for the evening ahead but couldn’t resist the grumble any longer so I to tried Omni’s other onsite dining spot, the Apron Kitchen and Bar. The breakfast buffet was concluding in less than 30 minutes; and surprisingly there was still an ample number of options. I stuck to classics––fluffy scrambled eggs, a bowl of fruit (heavy on the raspberries, hold the melon), and a piping-hot cup of joe. With hours to spare before the evening’s festivities, I turned my attention to the resort’s other indulgences. What’s one to do at a property with a full-service spa and four distinct pools? Explore them all, of course.
I’ve been fortunate to try a few high-end spas and the Mokara Spa, checks all the boxes. The space exudes tranquility—low lighting, soft instrumental music, and that calming spa scent. I beelined for the sauna first, I know strange decision as Texas is hot, but I have a high tolerance for heat. Then melted into the hot tub, listening to a nearby group rave about their full-body massages. Judging by their raves and post-treatment glow, I’d say massages at Mokara are worth it.
From spa to sun, I dove into a pool crawl with my newfound friends originally from Philadelphia. The spa’s seemed relaxing, the adults-only infinity pool on the sixth floor offered sweeping rooftop views. But by the time we got there around mid-afternoon it was bustling, understandably so. We then drifted down to the leisure pool beside Apron, joining another new friend originally from Puerto Rico. Kids splashed nearby, the sun was golden, and novels shielded faces from the light. I ordered a spicy margarita, tucked into my chair, and watched the afternoon glide by. Soon enough, it was time to swap poolside casual for something with a little more flair and head to the evening’s marquee event.
The Best of Texas Grand Tasting took place in the Ryder Cup Ballroom. A stunning, dimly lit space with moody lighting that gave the evening an almost cinematic quality. And chef booths ringing the room and inviting guests to taste, and mingle. While the chef roster had changed from the previous event, a few familiar faces returned. They included Chef Leen Nuun, who commanded the dessert station. Her standout creation was a playful collaboration with Chef Ryan Stipp and Dr. Pepper: a float-inspired treat served in a branded can, layered with chocolate cake crumble, jellied Dr. Pepper, poprocks and a frothy foam topper. It was part nostalgia, part modernist pastry—and unexpectedly good.
In the corner of my eye, I spotted a bottle adorned with a horse and made a beeline to try Beyonce’s Sir Davis whiskey. While I’m not a whiskey drinker by any stretch, I could appreciate its smoother, gentler profile—more sip-friendly than most. Seafood reigned supreme at this event. A refreshing ceviche from Chef Stephen Rogers of Gemma, a sprawling cold seafood grazing station courtesy of the Omni PGA Frisco culinary team—think prawns, grilled fish, crab salad on seeded crackers, oysters resting on beds of ice. Just as people refilling their plates began to slow down and glasses remain filled with cocktails, Midland took the stage. Their signature country-rock sound—equal parts modern polish and old-school soul—cut through the ballroom, drawing in every generation to tip their hats, raise their drinks, in my case raise a Dr.Pepper dessert.
Mariachis and Margaritas Brunch
By 10 a.m., the Pavilion had undergone a transformation, fitting for Cinco de Mayo weekend. Chef Beau MacMillan, ever the emcee, took the mic one last time to fire up the crowd. He gave heartfelt shoutouts to the morning’s culinary talent, then cheekily plugged his own scallop dish. At the dessert station, Chef Leen Nuun returned to wow the crowd with a colorful spread of Mexican pastries. Nearby, tender arepas layered with slow-cooked goat meat, caramelized onions, and crema. The air was filled with laughter and sounds from a live mariachi band. And then, because it was that kind of morning, Chef Aarón Sánchez joined in. Without hesitation, he picked up the mic and serenaded the crowd with a romantic ballad. Maybe to his wife in the audience, maybe to the magic of the weekend itself.
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