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SAVOR 2019

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. 

 

Chef Eliza Gavin

Eliza Gavin photo 2 (from 221 South Oak site)

221 South Oak
Telluride, CO

Raised in Richmond, Virginia, Eliza ran her first kitchen while attending college. After graduation from the University of the South in Sewanee, Tennessee, Eliza moved to New Orleans hoping to expand her blossoming culinary career.

In New Orleans she learned about Classic Creole Cuisine from cooking at Galatoire’s, a prestigious fine dining establishment that has graced Bourbon Street for over one-hundred years. She also worked at Mr. B’s, a bistro managed by the Brennan family. Eliza then moved to Napa Valley where she attended Culinary Institute of America at Greystone and taught a cooking class to the community as a CIA representative.

In Napa Valley she learned the importance of fresh ingredients. Eliza also cooked at Brix, which was the James Beard nominee for the best new restaurant of 1997. Brix is an Asian influenced restaurant that incorporates the cuisines of Asia, Hawaii and India. Eliza continued her education by attending Le Cordon Bleu in Paris France. Studying under some of France’s best chefs, she learned many classical French techniques.

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/

Chef John Brand

John Brand photo (from Hotel Emma site)

Hotel Emma
San Antonio, TX

John is a true representative of that uniquely American class of chef – self-taught, working his way up from teenaged dishwasher to nationally-recognized chef. Twenty-five years after impressive stints at The Little Nell in Aspen, The Broadmoor and Keswick Hall, his vision is guiding Hotel Emma’s raison d'etre: a great hotel and cultural/culinary center of the city — the place with the best restaurant, the best martini, where we celebrate, make deals, and show off what we love most about San Antonio.

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