Saturday, October 5, 2019
3015 at Trinity Groves
3015 Gulden Ln. Dallas, Texas 75212
Benefiting the GAABA and GDRA
College Scholarship Fund
specially curated menu for the occasion. Guests get a complete experience by enjoying an evening that includes traditional
music, ballet folklórico, videos, guest speakers, and regional spirits including award winning margaritas. Guests will also get to
hear directly from the world-renowned Mexican Chef about the delicious four course meal he prepared for them.
The proceeds of Savor Mexico go to the Greenville Avenue Area Business Association\’s (GAABA) College Scholarship Fund, which benefits local students from Dallas ISD to continue their education. To date, more than $160,000 have been awarded in scholarships as a direct result of Savor Mexico. Additionally, in 2017, the Greater Dallas Restaurant Association also received funds from Savor Mexico toward their culinary scholarship. Our founder Jorge Levy instituted these scholarships ten years ago and we are proud to say that we are eating for a good cause.
CHEF DANIEL SILVA
Chef Daniel Silva Works at “Marsicos El Paisa” restaurant, which was founded by his grandfather in Jamaica Market in Mexico City in 1958. He grew up in this family business, which initially presented a simple menu
of shrimp cocktail and fried fish to its guests. In 2002, the Chef started his international culinary experience in restaurants around the world, to learn about haute cuisine. His work experience includes countries like
the UK, Italy and the United States. He went back to Mexico in 2009 with the purpose of applying his haute cuisine knowledge and add a special Mexican touch to his food, ingredients and flavors, which have
attracted clients for decades. Upon return, he completely modified the menu in order to offer a wider variety of seafood dishes incorporating unique flavors and textures. His extensive menu reflects his culinary
training abroad with French and Indonesian accents and influences. Every morning he visits the market and personally selects the fish, making sure his ceviche is the freshest. Nowadays the Chef manages a total of 6 locations.