A DELICIOUS WAY
TO MAKE A DIFFERENCE

Saturday, September 28, 2019
The Jefferson Hotel
Registration starts at 5:30 p.m.

Online Registration is closed!

Online registration is closed! Contact Shivangi Perkins at [email protected] OR (804)-828-6901 Ext.108 to purchase tickets.

5:30 p.m. Cocktails, Action Station and Silen Auction

7:30 p.m. Elegant Seated Dinner and Live Auction

In conclusion, Dessert Extravaganza at The Jefferson Hotel's Rotunda

Valet Parking Available

Cocktail Attire

Silent & Live Auction

SAVOR is The Doorways' largest signature fundraising event, now celebrating its 11th year! SAVOR brings together award-winning chefs from coast to coast and around the world for an epicurean evening—all to benefit The Doorways! Guests are treated to a unique gourmet dining experience packed with delicious food and beverages from chefs and artisans from all over the city, state and world!

Enjoy craft cocktails and beers prepared by some of Richmond's finest artisans, delicious small plates and hors d'oeuvres crafted by acclaimed local and regional chefs, a 3-course, wine-paired meal handcrafted by acclaimed national chefs and, of course, gorgeous desserts hand-prepared by Richmond's finest dessert chefs. SAVOR also hosts a silent and live auction featuring fine wines and dinners at top restaurants, home entertainment packages, and plenty of travel excursions and getaway packages.

Your participation in SAVOR helps raise critical funds to support our mission of providing lodging and support services to families in medical crisis.

For more information or to purchase your ticket or sponsorship, visit the SAVOR event site here or contact Shivangi Perkins, Director of Development, at [email protected] or 804-828-6901 ext. 108.

MAKE A DONATION

2019 Committee Members

Chair Emeritus
Mark Herndon and Leslie Stack

Committee Members
Melissa Ball
Jannequin Bennett
DeAnne Butler
Courtney Gibson
Marsha Ginther
Seth Goulston
Lynn Green
Kimberley Imperiale
Bob James
Diana Joyner
Lisa Chrupcala
Caroline Morton
Val Murphey
Linda Proffitt
Dave Quisenberry
Nicole Riley
Shayne Rogers
Stacye Samuels
Jeremy Saunders
Dan Scherotter
Celia Sease
Anne Smith
Lawson Stover
Kelly Stricker
Rick Vanderploeg

Featured Chefs

Chef John Brand

Chef Eliza gavin

Chef Dave quisenberry

Eliza Gavin photo 2 (from 221 South Oak site)

Culinary Director
Hotel Emma, San Antonio, TX

Head Chef
221 South Oak, Telluride, CO

Head Chef
Quizine by Dave

A self-taught nationally recognized chef, John Brand grew up in parts of the Midwest and has cooked in great kitchens with great chefs. It started with washing dishes at Riverside Ballroom in Green Bay and has led to kitchens in Spokane, Minneapolis, Beaver Creek, The Little Nell in Aspen, Keswick Hall near Charlottesville, Broadmoor, Scottsdale and twice in San Antonio.

John is now the chef and culinary director at Hotel Emma, a restaurant with a part farm table part bistro table feel located along the banks of the San Antonio River.

To learn more about Chef Brand and Hotel Emma, visit https://www.thehotelemma.com/culinary/food-at-emma/

Raised in Richmond, Virginia, Eliza ran her first kitchen while attending college. Since then, she has continued her culinary education in New Orleans, Napa Valley and Paris, learning Classic Creole Cuisine and classical French techniques. Eliza now calls Telluride, CO home and is owner and Head Chef of 221 South Oak, a renowned Telluride restaurant known for its intimate atmosphere and delectable cuisine. Eliza can be found in the kitchens of 221 preparing the freshest ingredients possible.

Shortly after moving back to the United States, Eliza spent a year working on a cookbook before moving to Telluride. She cooked at 221 for a winter until she bought it in the fall of 2000. She prepares the freshest possible ingredients and styles that reflect her training and experiences.

To learn more about Chef Gavins and 221 South Oak, visit https://www.221southoak.com/

Born and raised in Richmond, Virginia Dave got his first taste of real cuisine working with one Richmond’s premier caterers. Armed with a thirst for more he enrolled in the culinary program at Johnson and Wales University in Providence Rhode Island. Upon graduation he embarked on a series of externships and jobs in Boston, England, Italy, and finally North Wales. After returning to the U.S. and eager to share what he learned he continued his journey in the kitchens of La Grotta, The Berkeley Hotel, Mortons, and The Federal Reserve Bank of Richmond. Dave is currently working with several local special event venues as well as developing his new venture “Quizine.”
“Quizine is a local and seasonal treasure that is best served with home-styled hospitality! Go everywhere, talk to everyone, eat EVERYTHING!”