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
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.
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!
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!
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.
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.
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
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.
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!
Battle of the Resorts Featuring Caymus Vineyards Wine Dinner
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.
Talent
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Chef Sean Carroll
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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 Sean Carroll
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Chef Aaron Cox
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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 Aaron Cox
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Chef Bryan Lee
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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 Bryan Lee
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Chef Iain Jones
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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 Iain Jones
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