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Savor Sea Pines

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, demonstrations and jazz supper club nights. 

Schedule

Rum or Whiskey Dinner
Feb
1
Food & Beverage
Knob Creek Whiskey Dinner

Savor Sea Pines will kick off with a Knob Creek Whiskey Dinner in the Atlantic Room at the Sea Pines Beach Club. Chef Ryan Moore will create and execute a multi-course menu to pair with our single barrel blend with Knob Creek.

A group of champagne glasses on a table.
Feb
5
Food & Beverage
Brunch and Bubbles

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 a variety of signature mimosas. Enjoy Sunday brunch with delightful music by a local harpist.

Ingredients for a cocktail in separate cups for a mixology class.
Feb
6
Food & Beverage
Mixology Monday

Join us for a mixology class hosted by local Sea Pines Resort lead mixologist, Margi Georgopulos. Margi will host this class in the beautiful Atlantic Room inside the Sea Pines Beach Club overlooking the Atlantic Ocean. Hors d'oeuvres will be served to pair with the spirits during the evening.

People cheer-sing with beer at Fraser's Restaurant
Feb
7
Food & Beverage
Tap Takeover

Come out to Fraser’s Tavern for our Takeover Tuesdays! Every 3rd Tuesday of the month we invite you to come out for a special craft brewery takeover. Beer flights, delicious food pairings and special giveaways will be available.

guests attending a wine dinner
Feb
9
Food & Beverage
Tour of Sonoma with Larry O'Brien Wine Dinner

Chef Sean Carroll and his culinary team will create and execute a five-course menu paired with wines chosen by Larry O’Brien. This event will take place in the Heritage Room inside the Harbour Town Clubhouse.

Bloody Mary's lined up along the bar with olive and bacon toppings.
Feb
12
Food & Beverage
Build Your Own Bloody Brunch

Under the direction of Chef Sean Carroll, the culinary staff at The Sea Pines Resort’s Links, an American Grill will be preparing a decadent brunch you won’t soon forget. Each of our Brunch menu items will pair perfectly with our featured build-your-own Bloody Mary, for a spectacular Sunday brunch. Guests will be able to choose from an array of garnishes and spirits.

Chef moving oysters around on flat top grill at Oyster Roast event at Coast, Oceanfront Dining.
Feb
12
Food & Beverage
Super Bowl Kick Off Party Oyster Roast

Oyster roasts are celebrations of community and the bounty of the sea — two of South Carolina’s most enduring traits. Coast, Oceanfront Dining at The Sea Pines Resort is hosting this popular seasonal event with a special menu of fresh, local and roasted-on-site oysters from Maggioni Oyster Company on St. Helena Island.

A couple drinking wine
Feb
14
Food & Beverage
Valentine's Day Dining at The Sea Pines Resort
A man playing the piano with a jazz band.
Feb
14
Food & Beverage
Valentine's Day Jazz Night

Treat your Valentine to a romantic evening full of exquisite food, fine drinks and a live jazz band. This extraordinary night will be hosted in the Heritage Room inside the Harbour Town Clubhouse.

Woodford Whiskey Dinner
Feb
17
Food & Beverage
Woodford Reserve Batch Dinner

A one-of-a-kind dinner for all bourbon aficionados will be February 17, 2023 in the newly rebuilt Quarterdeck.

Wine Sampling
Feb
18
Food & Beverage
Around the World Sampling

Join us in the beautiful Champions Ballroom located inside the Harbour Town Clubhouse for our Around the World Sampling Showcase. We’ve pulled beers, wines, and liquors from around the world for an international wine tasting with offerings to please every taste and palate.

A group of champagne glasses on a table.
Feb
19
Food & Beverage
Brunch and Bubbles

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 a variety of signature mimosas. Enjoy Sunday brunch with delightful music by a local harpist.

Ingredients for a cocktail in separate cups for a mixology class.
Feb
20
Food & Beverage
Mixology Monday with Hilton Head Distillery

Join us for a mixology class hosted by local distillers, Hilton Head Distillery. This class will be hosted in the beautiful Atlantic Room inside the Sea Pines Beach Club overlooking the ocean.

Rum or Whiskey Dinner
Feb
21
Food & Beverage
Taste of New Orleans Mardi Gras Dinner

The return of Chef Joe Truex and his Cajun-inspired recipes will take place on February 21st in the Atlantic Room of the Sea Pines Beach Club. In celebration of Mardi Gras, Louisiana native Chef Joe Truex will create a special multi-course menu of iconic New Orleans dishes. We will feature a Captain Morgan welcome cocktail provided by E&J Gallo and wines from Constellation Brands.

guests attending a wine dinner
Feb
23
Food & Beverage
Prisoner Wine Dinner

Chef Sean Carroll will create and execute a five-course dinner in partnership with the Prisoner brand.

Chef moving oysters around on flat top grill at Oyster Roast event at Coast, Oceanfront Dining.
Feb
25
Food & Beverage
Oyster Roasts

Oyster roasts are celebrations of community and the bounty of the sea — two of South Carolina’s most enduring traits. Coast, Oceanfront Dining at The Sea Pines Resort is hosting this popular seasonal event with a special menu of fresh, local and roasted-on-site oysters from Maggioni Oyster Company on St. Helena Island.

Bloody Mary's lined up along the bar with olive and bacon toppings.
Feb
26
Food & Beverage
Build Your Own Bloody Brunch

Under the direction of Chef Sean Carroll, the culinary staff at The Sea Pines Resort’s Links, an American Grill will be preparing a decadent brunch you won’t soon forget. Each of our Brunch menu items will pair perfectly with our featured build-your-own Bloody Mary, for a spectacular Sunday brunch. Guests will be able to choose from an array of garnishes and spirits.

A man playing the piano with a jazz band.
Feb
28
Food & Beverage
Jazz Supper Club - Sinatra Night

Hosted in the Heritage Room inside the Harbour Town Clubhouse, the beloved Jazz Supper Club’s Sinatra Night returns!

Talent

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Chef Bruce Moffett

After a brief career in politics, Chef Bruce Moffett chased a dream of a culinary career straight to the halls of the Culinary Institute of America. Graduating with honors, he then traveled to Atlanta and Boston, with stints in the kitchen at two of the latter city’s most prestigious restaurants, L’Espalier and Metropolis Café. It was his move to Charlotte, however, that his career as a restaurateur truly began. His first restaurant in the Queen City, Barrington’s, was named for the Rhode Island town where he grew up and quickly garnered acclaim including recognition as a James Beard Foundation Best Chef Southeast Nominee in 2009. That same year, he would launch Good Food on Montford, the first in what would become an epicurean empire. In 2013, he launched both Moffett Restaurant Group and his third restaurant, Stagioni, with NC Red and Bao + Broth joining the group in the last few years.

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 Ryan Moore

Ryan Moore, sous chef at Fraser's Tavern, is a self-taught chef originally from Birmingham, Alabama. He joined The Sea Pines Resort after 14 years honing his cooking chops in  Jacksonville, Florida. Ryan is passionate about locally sourced, Southern-influenced cuisine, with a special appreciation for the history of our local foodways.

Chef Nick Leahy

Raised near Provence, where the legendary flavors of France sit at culinary crossroads with Italian, Spanish and North African cuisine, Chef Nick Leahy’s appreciation for cultural nuances in cooking began at an early age. His pursuit of these flavors brough him from France to Bermuda to London and finally to Atlanta. Here he honed his craft in the kitchens Concentric Restaurants and Fifth Group Restaurants concepts before opening Saltyard in Buckhead, Provencal-style restaurant, AIX, and adjoining wine bar, Tin Tin, in Atlanta's West Midtown. In the last few years, his passions have pivoted away from fine dining and toward approachable broad-appeal concepts like Nick’s Westisde in the former AIX and Tin Tin Spot, as well as delivery-only Chicken Out. An avid philanthropist, Leahy supports Georgia Grown, No Kid Hungry, The James Beard Foundation, The Giving Kitchen and was the first chef ever to be elected to Meals on Wheels Atlanta's Board of Trustees.

Chef Joe Truex

A highly credentialed chef with vast experience at top restaurants in Switzerland, New York and Atlanta, Joe Truex currently serves as executive chef of Pursell Farms, a 3,200-acre resort located in the foothills of Alabama. The Louisiana native studied at The Culinary Institute of America in New York and trained under Chef Daniel Boulud at NYC’s Le Cirque, landing the role of chef de partie at the Swisssotel Le Plaza in Basel, Switzerland, upon his graduation.

He returned to New York to work at The Peninsula Hotel, later opening The Brooklyn Diner and The Redeye Grill and taking the post of executive chef at The Cambridge Hotel in Cambridge, Massachusetts. But it was the 2006 opening of his Atlanta restaurant, Repast, that catapulted him to the national culinary stage. Esquire Magazine named it one of the Best New Restaurants in America, garnering Truex an invitation from Martha Stewart to cook on her television show.

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