6 Events You Shouldn’t Miss at Savor Dallas This Weekend

Every year, Savor Dallas, a food and wine festival, takes all the best chefs in Dallas, squeezes them into one giant room for the International Grand Tasting, and leaves us always wanting more. Well, this year, we got our wish. All our classic, favorite events—Arts District Wine Stroll (sold out), Savor Arboretum, and Reserve Tasting—are still there, but Savor’s added a few new ones. Check it out.

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What To Drink Now: Refreshing, Inexpensive Whites for Spring

With the start of spring comes the desire to sit on patios around town, sipping crisp, light, and approachable whites that are as refreshing on their palate as they are well-priced for the pocketbook, all under $20. Most under $15. Here are a few selections I have sipped recently that fit the bill, some that were sent for editorial consideration.

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12 Ways to Celebrate St. Patrick’s Day in Dallas

The luckiest day of the year is right around the corner, thanks to the Irish, of course. Bagpipers, red heads, beer, corned beef, and cabbage may be stereotypical of St. Patrick’s Day, but never under-appreciated in Dallas. Check out these 12 beautiful ways to celebrate St. Patty’s with some food and drink.

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Feast on This: Amon Carter Museum’s New ‘Art and Appetite’ Exhibit

The ‘Art and Appetite’ exhibit at the Amon Carter Museum of American Art in Fort Worth, organized by the Art Institute of Chicago, takes you on an appetite adventure through 63 paintings and one sculpture of American culture and cuisine. This exhibit is a celebration and critique of the American diet from the 18th to 20th centuries. Many renowned artists (such as Edward Hopper, Norman Rockwell, and Andy Warhol) are on display, featuring some of their most iconic works. I can tell you, first-hand: viewing the exhibit on an empty stomach is not a good idea, and it will only leave you wanting more. More art, more food.

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What To Drink Now: Margaritas

Tomorrow is National Margarita Day…yes, a day to celebrate the classic combination of tequila, Cointreau (if you are a traditionalist) and lime, served on the rocks or frozen, with salt or without, simple with the classic combination or with a plethora of additions, from blood orange liqueur or juice, to muddling in jalapeno, cilantro, basil or mint.

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