Interview: Jim White of Savor Dallas

The annual food and wine event is coming up on March 18 and 19.

Jim White

Jim White was once the voice of dining in Dallas. Now, in many ways, he is face of the city’s great restaurants and fine wines.

Along with his wife, Vicki, White operates Savor Dallas, the calendar’s most anticipated food and wine event. Because he served as host of KRLD’s Restaurant Show for many years, as well as reviewing the business lunch trade for the Dallas Business Journal, White knows just about everyone in the industry.

Still, pulling together the likes of Fearing, Pyles, Gottlich, Garza, and dozens of other recognized chefs — along with vintage bottles and aged spirits from around the world — into a coherent two or three day festival requires time, effort and money.

Several thousand people will trace the Savor Dallas wine walk, sample dishes from local restaurants, and attend the other associated parties this year. But all White wants is a quiet glass of wine ... though not if it’s Thunderbird. He learned his lesson already.

Critic’s Guide: So what number Savor Dallas is this?

Jim White: It’s the 7th annual. Can you believe it?

Critic’s Guide: Did you think when you first started you’d make it this far?

White: After we finished the first one, I didn’t think I’d last another week. But once we recovered, we said ‘let’s try that again.’

Critic’s Guide: There are food festivals in most big cities. What do they mean for a city?

White: I can’t speak for all the cities, of course. But we got a lot of support from the city of Dallas and convention and tourism because we were planning a signature wine and food event, not another ‘taste of’ event — though all of them are good for showcasing restaurants and chefs. Really, there are only about a dozen events around the country striving for true quality. And we’ve got better wine than most.

Critic’s Guide: Is it hard to attract restaurants and wineries year after year?

White: We do our best. We send them invitations, but we understand if they can’t do it. We’re always hopeful we get the best new restaurants, too.

Critic’s Guide: You seem to have done a good job keeping it interesting without hurting quality.

White: I hope we have, and it’s nice of you to say that. We try to add new events each year. This year there’s a party with a view, showcasing local arts as well as fine spirits, beer and wine. We always try to make the experience better for the people who attend. No one wants to stand in a long line and find the chef is out of food. Just bringing in new wineries and restaurants keeps it from getting tired. And the chefs try new things each year.

Critic’s Guide: Yeah, but do you ever get to enjoy any of it?

White: I enjoy seeing other people enjoy it. The thing I enjoy most is when 10 o’clock comes and Vicki and I can have a glass of wine.

Critic’s Guide: Ever buy a bottle of Mad Dog or Thunderbird just for fun?

White: Maybe when I got home from the army — it sure beat 3.2 beer from the PX. The closest Vicki ever got to Thunderbird was when I proposed. We were at The French Room and I had it all set up. When the time came, Darryl Beeson brought out the cigar band for a ring and pulled a bottle of Thunderbird from a paper bag. I’m still paying for that.