By 7:30 PM last Saturday evening, I was actually already full. The luscious venison roll ups from YO Ranch Steakhouse which marries bacon, venison, jalapeno, smoked mozzarella, that’s been grilled and  brushed with molasses Dijon was one of the culprits. The next suspect would have to be Five Sixty by Wolfgang Pucks’ tuna tartare. Literally dressed for the occasion, sitting ever so patiently in the crispiest, lightly sweetened miso cone that you ever wanted to see. I took two, but wanted 30. Then there was more venison that needed my attention. This time in the form of a hearty chili, topped with aged white cheddar and chives from The Ranch in Los Colinas, served with a petite sweet cornbread muffin. But this was just the beginning. From incredible wines and spirits, to sweet and savory dishes, here’s a look at a little bit of the indulgence that happened during SAVOR’s main event, the Grand Tasting.