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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 more!

Schedule

Chef moving oysters around on flat top grill at Oyster Roast event at Coast, Oceanfront Dining.
Feb
1
Food & Beverage

Oyster Roast

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 every Saturday from 1-4pm.

A group of champagne glasses on a table.
Feb
2
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!

bourbon
Feb
5
Food & Beverage

Heaven Hill Distillery Dinner

Savor Sea Pines invites you to join us for a night of bourbon tastings and a delicious multi-course dinner at The Sea Pines Beach Club on February 5 as we welcome Heaven Hill Distillery!

IMG_7286.jpg
Feb
7
Food & Beverage

Island Creek Oysters and Caviar Dinner

Savor Sea Pines invites you to for an unforgettable evening at the Harbour Town Clubhouse as we host the Island Creek Oysters and Caviar Dinner, a celebration of culinary excellence featuring Karoline Schwartz, Corporate Executive Chef of Island Creek Oyster Farm.

Chef moving oysters around on flat top grill at Oyster Roast event at Coast, Oceanfront Dining.
Feb
8
Food & Beverage

Oyster Roast

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 every Saturday from 1-4pm.

Curbside Pickup
Feb
9
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
9
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!

Wine Dinner with Red Wine
Feb
13
Food & Beverage

Lingua Franca Wine Dinner

Savor Sea Pines welcomes you to join us on Thursday, February 13 in the Heritage Room inside the Harbour Town Clubhouse for an elegant and educational evening of fine wine and dinner featuring Lingua Franca Winery.

Chef moving oysters around on flat top grill at Oyster Roast event at Coast, Oceanfront Dining.
Feb
15
Food & Beverage

Oyster Roast

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 every Saturday from 1-4pm.

A group of champagne glasses on a table.
Feb
16
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!

Ingredients for a cocktail in separate cups for a mixology class.
Feb
17
Food & Beverage

Mixology Monday at Quarterdeck

Join us February 17 at 6pm for the return of Mixology Monday! This mixology class will be hosted at Quarterdeck featuring a variety of different spirits.

People cheer-sing with beer at Fraser's Restaurant
Feb
18
Food & Beverage

Tap Takeover at Fraser's Tavern

Come out to Fraser's Tavern every third Tuesday of the month for our Tap Takeover! We invite you to come out 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!

Hilton Head Island Beverage Showcase
Feb
21
Food & Beverage

Hilton Head Island Beverage Showcase

Join us in the Magnolia Room located inside the Plantation Golf Club for our Hilton Head Island Beverage Showcase. We’ve pulled beers, wines, and liquors from around the region for an exclusive tasting with offerings to please every taste and palate.

Chef moving oysters around on flat top grill at Oyster Roast event at Coast, Oceanfront Dining.
Feb
22
Food & Beverage

Oyster Roast

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 every Saturday from 1-4pm.

A group of champagne glasses on a table.
Feb
23
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!

lobsters.jpg
Feb
23
Food & Beverage

Lobster Bake at Harbourside

Join us at Harbourside on February 23  for an afternoon filled with delicious food, exciting live entertainment and beautiful Harbour Town views! Savor the flavors of our specialty Lobster Bake grilled on the Big Green Egg served with whole lobster, local mussels and clams, corn on the cob, andouille sausage and fingerling potatoes served with a rich, flavorful Cajun butter sauce! 

savor-dinner
Feb
28
Food & Beverage

Battle of the Resorts Wine Dinner Featuring Caymus Vineyards

Join us for an unforgettable evening inside the Harbour Town Clubhouse for an exquisite wine dinner with Caymus Vineyards as two resorts battle for your vote! Join Links Executive Chef Sean Carroll as he battles The Sanctuary’s Chef de Cuisine Steven Brooks from Kiawah Island Golf Resort.

A view of the Quarterdeck restaurant and the Harbour Town Lighthouse in the Harbour Town Yacht Basin at sunset over the Calibogue Sound.
Mar
1
Food & Beverage

Quarterdeck Bourbon Tour Dinner

A one-of-a-kind dinner for all bourbon aficionados will be held March 1, on the second floor of Quarterdeck. Enjoy a special action station dinner featuring tastings of four different bourbons paired with unique dishes from Sea Pines Resort chefs!

Atlantic Dunes golf course
Mar
2
Food & Beverage Golf

The Sea Pines Resort Community Fund Golf Tournament

Join us for The Sea Pines Resort Community Fund Golf Tournament on the renowned Atlantic Dunes by Davis Love III on Sunday, March 2, 2025! This one-day scramble-format event combines incredible golf with giving back, supporting local charities through The Sea Pines Resort Community Fund.

Sea Pines Beach Club 2024
Mar
5
Food & Beverage

Dalmore Single Malt Whisky Dinner

Experience an unforgettable evening of delectable dining and exceptional whisky, as we feature Dalmore Single Malt Scotch Whisky. 

Talent

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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 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. 

Chef Steven Brooks

A native of Germany, Chef Steven Brooks’ passion for cooking struck him unexpectedly during a school career day. He was invited to try his hand in the kitchen at a local hotel, where he learned to prepare Parmesan risotto with pesto and poached garlic shrimp. A cook who recognized Steven’s potential encouraged him to pursue a culinary career. Steven received his formal training at the Culinary Arts Academy in Switzerland. After graduation, he traveled the globe. He began his professional career at the Blausee Hotel, then served as sous chef at the Althoff Grandhotel Schloss Bensberg in Germany. In 2016, Steven moved to the United States and eventually settled in Atlanta, where he joined the culinary team at One Eared Stag and then Restaurant Eugene. Steven left Atlanta in 2021 to join The Ocean Room as Sous Chef. He was promoted to Chef de Cuisine in October 2022. Having gained considerable knowledge of Southeastern ingredients, Steven now artistically integrates them into his global style that melds modern and classic culinary techniques to surprise and delight guests of The Ocean Room. When he’s not working, Steven enjoys devouring a good book.

Chef Jordan Snider

Chef Jordan Snider was born in upstate South Carolina but was raised in Charleston. He began his culinary career in 2002 as a bread baker and continued working for various restaurants, including Oak Steakhouse, Carolina Yacht Club, and the Five Loaves/Sesame Burgers group. In 2010, he relocated to Las Vegas, where he further honed his skills under the direction of numerous leading chefs, most notably at the Mandarin Oriental, the Paris Resort, and Christophe Mandalay Bay. In 2014, he moved to San Diego to become the executive pastry chef of the Fairmont Grand Del Mar. Jordan competed in the National Showpiece Championship at Pastry Live in 2014, earning the Audience Choice Award and the Pastry Chef of the Year contest at the US Pastry Competition in 2017, earning Honorable Mention. Later, in 2017, he earned his place as an alternate team member for the US Pastry Team, which competed in the 2019 Coupe du Monde de la Patisserie in Lyon, France. In 2018, Jordan returned home to the Charleston area to assume his current role as executive pastry chef at The Sanctuary, where he oversees pastry operations for hotel banquets along with The Ocean Room and Jasmine Porch.

Chef Karoline Schwartz

Karoline Schwartz currently serves as Chef de Cuisine at Island Creek Oyster Farm in Duxbury, MA. With a rich culinary and leadership background that spans from New York City sushi to Boston sports bars to kitchens and hotels in Colorado, her expertise is vast. Karoline completed the master’s program at Cornell University School of Hotel Administration in 2017, where she also served as a Chef Instructor for undergraduate students and achieved her Level 1 sommelier certification from The Court of Master Sommeliers. Since her time at Cornell, Karoline has designed and operated multiple restaurant concepts across the U.S., focusing on fostering an inspiring environment where her teams excel. She is also the winner of the 2023 Own Your Own restaurant competition - out of a pool of over 500 applicants nationwide. Beyond her professional life, she's passionate about supporting quality eateries, enjoying food-centric movies, and exploring and adventuring with her dog, Mimi. Aside from working alongside her passionate and talented culinary team, her favorite thing about her current role is eating oysters anytime she wants.

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