12 incredible tastes from Omni PGA Frisco’s ‘Savor’ food event | Lifestyle

As a writer who criss-crosses the globe covering golf, travel and all things food and drink — and who has amassed 110,000 frequent-flyer miles by 2025 — GOLF contributor Shaun Tolson has visited some of the world’s most famous golf clubs, resorts and best-kept secrets. Below, in Clubhouse Eats, he shares some of his favorite bites and sips from his recent travels.

In recent years, I have discovered that not all destination food and wine events are created equal. I also understand that exceptional experiences are not exclusive to festivals with a history of generations. Take Omni PGA Frisco’s Enjoy it event Along with other annual, multi-day culinary celebrations such as the Food & Wine Classic in Aspen, Colo. (which is now in its fifth decade of operation), Savor is undeniably a young buck. But the three-day event is wise beyond its years, which means that every year it boasts an impressive line-up of executive and celebrity guest chefs, and makes the food the main star – to the point that during Savor’s nightly tasting events, guests will likely feel stuffed before they’ve had a chance to try every dish served.

Tickets for the third iteration of the event it will be on sale soonwhich makes now an ideal time to reflect on the memorable bites that were grilled, roasted and fried earlier this year. Seriously, some of these dishes were so good, I can still vividly remember their aromas, flavors and textures. “Don’t Mess with Texas” may have been a public awareness campaign during the 80’s, but I strongly encourage you to hang out with the Lone Star State during the first week of May – as long as you do so at Omni PGA Frisco.

Dinner of the Masters of Taste on the first night

Celebrity chef Scott Conant took the helm for the opening night’s five-course dinner, which was limited to just 120 guests. Here are the standouts:

Roasted Scallop Salad – A simple dish on paper, these roasted scallops – served with an almond gazpacho, frisée, grapes and herb oil – were delicately seared and had a golden crust. The almonds provided a great textural contrast, while the grapes enhanced the natural sweetness of the shellfish. I’ve been led to believe that large seared scallops should boast deep caramelization, but this appetizer blew me away.

Burro’doro potato dumplings – Pasta, sauce and cheese (see main photo above). That’s all Conant’s second course consisted of, but the dish, which featured stracciatella from Puglia and the chef’s famous Campagna Marinara (made with tomatoes, onions, olive oil and basil), adopted the Italian mantra of letting the ingredients do the talking.

Steamed Black Bass – Sometimes, what you think will be the star ingredient of a dish becomes the stage for other components to shine. Such was the case with Conant’s black wolf, where the sunchoke purée and a seafood and fregola ragu stole the show. The dish was impressive and a memorable and flavorful concoction, just not for the reasons I initially expected.

Grilled duck breast with spices – Conant’s grilled duck breast, on the other hand, was the star of his fourth course. The charred radicchio and polenta dumplings were tempting in theory, but they were eclipsed by the meat and its accompanying ramp salsa verde. Succulent and indulgent, the main protein of the dish was a wonderful homage to the duck.

Fork and fire tasting on night two

Grilled Korean cutlet ssam – Celebrity chef Shota Nakajima came out hot this year with a beef dish accented by pickled red onions and pistachios. It was predictably meaty and creamy with a nice pop of spice and a tangy heat from the addition of Szechuan peppercorns.

K-Pop Chicken – Food Network star Esther Choi took a page from her Mokbar restaurant playbook and brought tons of Asian flavor with her Korean fried chicken. Layered and earthy, these bite-sized bites delivered plenty of Gochujang-fueled spice, balanced by a white kimchi tartar sauce.

Pork cheek – Chef Matt Balke, a native Texan, has brought a slightly tropical twist to this pork bite, weaving in cherry mustard, jalapeno and coconut. The meat itself was incredibly soft and tender, allowing customers to fully appreciate the contrast of flavors – specifically, the sweetness of the coconut juxtaposed with the snappiness of the mustard and the moderate heat of the jalapeno.

Dried brisket with Koji and Allium – Chef Misti Norris was born in North Carolina, but grew up in Houston, and he applied the education with this super-tender and unctuous brisket, creatively accented with popcorn butter, garden herbs and fermented Brussels sprouts, the latter providing a pleasant contrast with the natural bitterness of the vegetable and the salty qualities of the preparation.

Enjoy the Grand Tasting at Night Three

Grilled Wagyu Beef – The third night at Savor typically serves as an unofficial ode to beef, and 2026 was no exception. Chef Kevin Sbraga’s short rib, roasted for eight hours, served as one of the night’s standouts. Served with cannellini beans, which added a touch of earth, the flavorful cut of beef was brightened by an Italian salsa verde, which acted like an Argentinian chimichurri.

Konro Bakar – When you work for an establishment called Slow Bone BBQ, like chef Jeffery Hobbs, expectations are high – especially in Texas. His take on Konro Bakar, an Indonesian grilled beef short rib, cleared the bar. The cut of smoked and grilled meat was combined with coconut rice and a spicy peanut sauce, which checked all the boxes. The sauce was sweet, tangy and herbaceous – the perfect complement to the rich and decadent meat.

Smoked Bacon Bahn Mi Bao — Chef Beau Macmillan’s bahn mi bao bun featured the thickest slab of bacon you’ll find — the Scottsdale-based chef could have just called it pork belly — and was balanced by Vietnamese pickles, roasted peanuts and a crunchy scallion and onion salad. Smoky, sweet, rich, and spicy, the mini sandwich was the culinary equivalent of a blind date with instant chemistry. Texas, meet Southeast Asia.

Grilled Mojo Pork Ribs – It was only a matter of time before a real preparation on the bone made its appearance, and chef Ben Ford’s pork ribs proved that good things are worth it. A true carnivore’s delight, the dish delivered plenty of unctuous character, where the robust flavor of the pork was well balanced by hints of chilli garlic oil, lime and an accompanying carrot salad.