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About

Savor Sea Pines, an eclectic epicurean festival fast becoming a foodie favorite in the Lowcountry, brings some of the area’s finest chefs together in February for a month-long celebration of food, wine and spirits. Held in The Sea Pines Resort’s most beautiful venues, the acclaimed festival will include fabulous dinners, tastings, oyster roasts, mixology classes and jazz nights.

Schedule

People cheer-sing with beer at Fraser's Restaurant
Feb
1
Food & Beverage

Tap Takeover at Fraser's Tavern

Come out to Fraser's Tavern for our Tap Takeover! We invite you to come out February 1 from 5-8pm for a special craft brewery takeover to try out local and regional beers! “The Art of the Brew” is an opportunity for the brewer and guests to interact, ask questions and giveaways!

Chef moving oysters around on flat top grill at Oyster Roast event at Coast, Oceanfront Dining.
Feb
3
Food & Beverage

Oyster Roasts

Coast, Oceanfront Dining at The Sea Pines Resort invites you to enjoy a special menu of fresh, local and roasted-on-site oysters from Maggioni Oyster Company.

Ingredients for a cocktail in separate cups for a mixology class.
Feb
5
Food & Beverage

Mixology Monday with Broad Creek Spirits

Join us February 5 at 6pm for the return of Mixology Mondays! This mixology class will be hosted by Broad Creek Spirits in the beautiful Atlantic Room inside the Sea Pines Beach Club overlooking the Atlantic Ocean.

bourbon
Feb
7
Food & Beverage

Michter’s Bourbon Dinner

Join us for a night of bourbon tastings and a delicious multi-course dinner inside the Ocean Lounge at The Sea Pines Beach Club!

Wine Dinner Couple
Feb
8
Food & Beverage

Honig Vineyards Wine Dinner

Join us February 8 for a delightful evening of fine wines and exquisite cuisine on the second floor of Quarterdeck.

Chef moving oysters around on flat top grill at Oyster Roast event at Coast, Oceanfront Dining.
Feb
10
Food & Beverage

Oyster Roasts

Coast, Oceanfront Dining at The Sea Pines Resort invites you to enjoy a special menu of fresh, local and roasted-on-site oysters from Maggioni Oyster Company

jazz-night
Feb
10
Food & Beverage

Blue Crab Jazz Night with Guest Chef: Roberto Bustillo

Hosted in the beautiful Heritage Room inside the Harbour Town Clubhouse, the beloved Jazz Supper Club returns February 10 at 6:30pm! Guests will enjoy a welcome champagne and an array of wine pairings featuring Sea Pines Resort's Private Blue Crab Wine selections with a menu created by our guest chef, Roberto Bustillo, Executive Chef of Tournament Operations at The Augusta National Golf Club! An enjoyable experience with local Hilton Head Island jazz band, Lavon Stevens Band, will make for the perfect evening of dinner, drinks and dancing!

Curbside Pickup
Feb
11
Food & Beverage

Super Bowl Party Packs To Go

Fraser’s is offering a special to-go menu with your favorite smoked barbecue, wings, sides and more!

A group of champagne glasses on a table.
Feb
11
Food & Beverage

Brunch and Bubbly at Links

The chefs at Links, an American Grill are making their classic Sunday brunch extra special with our classic brunch menu featuring an array of breakfast favorites along with salads, sandwiches and soups, signature cocktails and unlimited signature mimosas!

Sommelier-series
Feb
12
Food & Beverage

Links Sommelier Series - “Nickel & Nickel Cabernet Immersion"

Links, an American Grill is excited to host a special wine tasting with one of our Certified Sommeliers on February 12 at 5pm. Our Somm Series is the perfect class for those wanting to learn more about wine tasting, wine making and the regions they come from!

Chef moving oysters around on flat top grill at Oyster Roast event at Coast, Oceanfront Dining.
Feb
17
Food & Beverage

Oyster Roasts

Coast, Oceanfront Dining at The Sea Pines Resort invites you to enjoy a special menu of fresh, local and roasted-on-site oysters from Maggioni Oyster Company

Ingredients for a cocktail in separate cups for a mixology class.
Feb
19
Food & Beverage

Mixology Monday with LALO Tequila

Join us February 19 at 6pm for another Mixology Monday! This mixology class will be hosted by LALO Tequila and take place in the beautiful Heritage Room inside the Harbour Town Clubhouse.

A view of the Quarterdeck restaurant and the Harbour Town Lighthouse in the Harbour Town Yacht Basin at sunset over the Calibogue Sound.
Feb
23
Food & Beverage

Quarterdeck Bourbon Tour Dinner

A one-of-a-kind dinner for all bourbon aficionados will be at the Quarterdeck on February 23. Enjoy a special action station dinner featuring tastings of four different bourbon tastings paired with unique dishes from the Sea Pines Resort chefs.

ben-harris
Feb
24
Food & Beverage

Lunch and Learn with Executive Chef Ben Harris

Join us February 24 for a delicious and informative Lunch and Learn event with Executive Chef Ben Harris in the Atlantic Room of the Sea Pines Beach Club.

Chef moving oysters around on flat top grill at Oyster Roast event at Coast, Oceanfront Dining.
Feb
24
Food & Beverage

Oyster Roasts

Coast, Oceanfront Dining at The Sea Pines Resort invites you to enjoy a special menu of fresh, local and roasted-on-site oysters from Maggioni Oyster Company

A group of champagne glasses on a table.
Feb
25
Food & Beverage

Brunch and Bubbly at Links

The chefs at Links, an American Grill are making their classic Sunday brunch extra special with our classic brunch menu featuring an array of breakfast favorites along with salads, sandwiches and soups, signature cocktails and unlimited signature mimosas!

Sommelier-series
Feb
26
Food & Beverage

Links Sommelier Series with Guest Tim Waters

Links, an American Grill is excited to host a special one-hour tasting with our guest certified sommelier, Tim Waters, on February 26 at 5pm as a special event during our Savor Sea Pines Festival! This is the perfect class for those wanting to learn more about wine tasting, wine making and the regions they come from.

savor-jazz-supper-club
Feb
27
Food & Beverage

Sinatra Jazz Night

Join us for a swinging night of jazz and the smooth sounds of Frank Sinatra as the beloved Jazz Supper Club’s "Sinatra Night" returns February 27! Get ready to tap your feet and snap your fingers as we transport you back to the golden era of music with a multi-course dinner and pairings by Executive Chefs Bryan Lee and Iain Jones.

People cheer-sing with beer at Fraser's Restaurant
Feb
29
Food & Beverage

Tap Takeover at Fraser's Tavern

Come out to Fraser's Tavern for our Tap Takeover! We invite you to come out February 1 from 5-8pm for a special craft brewery takeover to try out local and regional beers! “The Art of the Brew” is an opportunity for the brewer and guests to interact, ask questions and giveaways!

Wine Dinner with Server
Feb
29
Food & Beverage

Klinker Brick Wine Dinner

Links, an American Grill invites you to join us February 29 in the Heritage Room inside the Harbour Town Clubhouse for an elegant and educational evening of fine wine and dinner featuring Klinker Brick Winery and fresh, local produce from Heritage Farms located within Sea Pines. The event includes a special presentation by a Klinker Brick Winery representative, Renee Roscoe.

Talent

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Chef Roberto Bustillo

Born in Latin America and raised in the culinary capital of New Orleans, Chef Roberto Bustillo’s passion for cooking began early on. Working his way up from dishwasher to line cook at a Greek restaurant provided a springboard for working at The Sazerac, located in the Fairmont Hotel, where he discovered his future in fine dining. Under the tutelage of some of New Orleans’ finest chefs, he would hone his craft in hotel kitchens from Windsor Court to the Ritz-Carlton New Orleans before making the move to Greensboro, Georgia. There, under the wing of CMC John Johnstone, he spent a year of intense training for the Master Chef’s Exam. Following the devastation of Hurricane Katrina, Bustillo returned to the city he loved to serve as Executive Chef at the W New Orleans where he was awarded the Golden Fleur de Lis at the New Orleans Food and Wine Experience in 2006, 2007, 2008 and 2009. Having earned accolades and served notable diners such as Presidents Bill Clinton and George W Bush, he now serves as Executive Chef of Tournament Operations at The Augusta National Golf Club.

Tim Waters

Tim Waters is a Certified Sommelier and the Wine Director at the Grey Restaurant in Savannah, GA. He is a career-long employee in the hospitality industry and has worked almost every role possible in a restaurant, from dishwasher on up. Before the Grey, he worked at the Landings Club on Skidaway Island in Savannah, GA. At The Grey, Tim serves fine wine and beverages alongside The Grey’s “port city Southern food.” He is an enthusiast for European wines while searching for new wine producers breaking the mold of what we know as “classic wines.” Taking inspiration from the history of Savannah and his pet cats, “Gilda” and "Vinum,” helps to keep the wine program relevant and fun.

Chef Sean Carroll

After working at Blue Talon Bistro and Fat Canary in his home state of Virginia, Sean Carroll pursued a formal education at Le Cordon Bleu College of Culinary Arts in Atlanta. He went on to work at restaurants in Atlanta and Augusta, Georgia, and later served as sous chef at The Inn on Biltmore Estate in Asheville and executive chef of an Italian restaurant in Williamsburg. His career eventually took him to Hilton Head Island where he landed positions as chef de cuisine at Alexander’s Restaurant & Wine Bar and resort executive chef of Palmetto Dunes before taking the top post at Links, an American Grill.

Chef Kevin Keogh

Chef de cuisine of The Sea Pines Resort’s Coast, Oceanfront Dining, Kevin Keogh is a self-taught chef who launched his culinary career as an apprentice at the iconic Hotel Bel-Air in Los Angeles. Originally from South Florida, he has worked in restaurants across the United States, from San Francisco to New Orleans to Boca Raton, as well as in London where he redesigned an American-style menu for the Big Easy Crab Shack. Before joining The Sea Pines Resort in February 2020, Chef Keogh served as chef de cuisine at The Club at Admirals Cove in Jupiter, Florida. As head of the Coast kitchen, he has helped develop a menu featuring simple, fresh dishes that allow the food to speak for itself.

Chef Aaron Cox

Aaron Cox, Chef de Cuisine at Coast, Oceanfront Dining, attributes his five-star cooking expertise to his robust career experience working at a variety of elite venues, where he developed unique menus with his signature approach to light-yet-bold, natural flavors by using only the freshest local and sustainable ingredients. As an apprentice, Chef Aaron trained from 1987 to 1989 under Certified Master Chef Hartmut Handke while attending The Greenbrier in White Sulphur Springs, W.V.

Among his résumé highlights: Grand Teton Lodge Company in Wyoming; Harborview Hilton in Charleston S.C.; Amelia Island Plantation in Florida; ClubCorp-owned University Center Club at Florida State University, where he served as Executive Chef and Adjunct Professor of hospitality; Michael Jordan's Steakhouse at the Time Warner Cable Arena in Charlotte, N.C.; and Westin Charlotte Hotel's JP Charlotte, where he also served as Executive Chef.

Chef Bryan Lee

Chef Bryan Lee is a native of Sacramento, California and now serves as a sous chef at Coast Oceanfront Dining at The Sea Pines Beach Club. Lee has lived in Japan leading up to his culinary career by attending the Cooking and Hospitality Institute of Chicago. Upon graduating he worked at multiple restaurants in the Chicago area as well as Spot Gastropub in Los Angeles and The English Grille inside the Brown Hotel in Louisville, KY. Lee’s culinary heroes are both of his grandmothers, Emma Fountaine and Jewel Lee, who inspired his career. When he’s not in the kitchen, chef enjoys quality time with his family, golfing, fishing, and traveling.

Chef Iain Jones

Before beginning his storied culinary career, executive pastry chef Iain Jones started out washing dishes in a restaurant while seeking jobs in the engineering field. Instead, he found himself drawn to the art and science of making bread. His curiosity and talent led to a distinguished culinary career, serving as assistant pastry chef at The Inn on Biltmore, then pastry chef at Horizon’s inside The Grove Park Inn, Isa’s Bistro in Asheville and at the famed five-star, five-diamond The Inn at Little Washington.  There, under culinary pioneer Patrick O’Connell, Jones elevated the pastry program at a restaurant that would become one of only 14 nationwide to earn a third Michelin star. 

Partnering Sponsors

Southern Crown Partners
Southern Crown Partners
E. & J. Gallo Winery
E. & J. Gallo Winery
Brown-Forman logo
Brown-Forman
Diageo logo
Diageo
Breakthru Beverage Group
Breakthru Beverage Group
Constellation Brands logo
Constellation Brands