Food, wine and beer connoisseurs will have a smorgasbord of samplings to indulge their tastes at this year’s Sipp & Savor, slated for 6-9 p.m., Saturday, April 6, at the Mississippi Arts + Entertainment Experience.
An annual fundraiser for The MAX, Sipp & Savor will feature more than 50 chefs, master mixologists and distillers who will offer appetizing Southern bites and samplings ranging from smoked duck gumbo and fried oysters to designer chocolates to craft cocktails, fine wines and nonalcoholic drinks such as kombucha and chai tea.
The one-night, three-hour culinary experience drew more than 30 chefs and 2,800 people to the 2023 event.
“Last year, we had people coming in from 23 different states. A lot of those have never stopped and spent money in Meridian,” said The MAX’s festival producer Elizabeth Williams.
“But when they come here, they stay at our hotels, they eat at our restaurants, they go to our bars and they spend money downtown,” she added. “That is one thing I really like about Sipp & Savor, people come in and support our economy and our local businesses.”
Tickets to the event can be purchased online at the Sipp & Savor website, and a limited number will be available at the gate on the day of the event. But, attendees are encouraged to purchase in advance.
The event will start at 6 p.m. on Front Street in front of The MAX, or 5:00 p.m. for Premium Pass holders.
Trying something different this year, Williams said the Top-40 cover band FlashMob, out of Charleston, South Carolina, will provide entertainment.
This year’s headline chef will be food blogger and wild game chef Tori Loomis, of Natchez, who is well known for her blog and Instagram page, “The Gatherin’ Girl.” A big proponent of the field-to-table lifestyle, Loomis plans to serve up her prize-winning dish, smoked duck gumbo.
Loomis said she’s excited to be the headliner for this year’s Sipp & Savor.
“It is mind blowing to me,” she said. “I’ve looked at the people and the caliber of chefs that are going to be there, and it such an honor to be at a festival next to so many of them.”
Returning chefs and festival favorites include Alex Eaton of Jackson-area The Manship, Aplós and Smoke Show, a James Beard Awards semifinalist for Best Chef in the South; Hunter Evans of the Jackson cafe, Elvie’s, a two-time James Beard semifinalist for Best Chef in the South; sushi chef Loma Xayalinh of Louisana-based Lomakase; Brandon Cain of Saw’s Soul Kitchen and Roots & Revelry in Birmingham, Alabama; Alex Perry of Ocean Springs-based Vestige, a three-time James Beard Semifinalist for Best Chef in the South and this year a semifinalist for Outstanding Restaurant in the nation; Cory Bahr of Parish Restaurant in Monroe, Louisiana, a Food Network Star finalist and Food & Wine Magazine’s “People’s Best New Chef” in 2015; Philip Ashley Rix of Memphis-based Phillip Ashley Chocolates, a James Beard semifinalist for Outstanding Pastry Chef or Baker; among others.
Almost 20 new chefs will join the event in 2024, including Geri-Martha and Ryan O’Hara of Big Spoon Creamery, an artisan ice cream company in Birmingham; a representative of Sambou’s African Kitchen, based in Jackson, a James Beard Best New Restaurant semifinalist; Jonathan Harrison, a Next Level Chef contestant; and Pat Pascarella, chef/owner of the Porchetta Group, which includes the Michelin-recommended restaurant The White Bull in Decatur, Georgia.
Beverages this year include lineups from Mitchell Distributing, Tito’s Handmade Vodka, Queen’s Reward Meadery, Caymus Vineyards, Wonderbird gin, Ole Smoky Moonshine, Meridian Coca-Cola Bottling Company and more. Inaka Tea Company and Sippsi Good Tea, both out of the Jackson area, will also be on hand.
Chef Xayalinh, a Sipp & Savor Chef Committee member, said Sipp & Savor allows festival goers the chance to get up close and personal with chefs from all over.
“It’s like having all the restaurants you want to dine in one place. You not only get to sample their signature dishes, but you also get to meet and interact with the chefs up close and personal. It’s packed with food, fun, and live entertainment, including free bad dad jokes from Lomakase.”
The largest annual fundraiser for The MAX, proceeds from Sipp & Savor go toward the museum’s educational efforts in and around the state.
General admission to Sipp & Savor is $75 and includes unlimited food sampling and beverage samples. Premium pass tickets are $125 and allow early entry at 5 p.m., as well as unlimited beverages and exclusive merchandise. For more information about the event and to purchase tickets, visit www.sippandsavor.com.