Chef Rory Schepisi will cook all-beef menu for next Savor the Goods

Last Updated by Chip Chandler on

Join Panhandle PBS for the next Savor the Goods, a farm-to-table evening featuring Chef Rory Schepisi.

The fundraiser will run 6 to 8 p.m. Oct. 11 at The Piehl Barn, 900 Farm-to-Market Road 2381 in Bushland. Doors open at 5:30 p.m.

Schepisi has created a spectacular menu featuring Certified Angus Beef and locally sourced produce from the Texas Panhandle region. The menu will include steak tartare, scallops with marrow luge, menage a trois of Certified Angus Beef, and Drunken Oyster bread pudding served with beef-butter ice cream and a salted caramel bourbon sauce.

Following a happy hour at 5:30 p.m., the chef will demonstrate a recipe from the meal you will be served at 6:30 p.m., followed by dinner service at 7 p.m.

Tickets are $75, including dinner and drinks. The evening is sponsored by Certified Angus Beef, the Gilliland Family Foundation, South Texas Money Management and Republic National Distributing Company.

Schepisi, affectionately known as the "Southern Yankee," is a chef, restaurateur, television host, competitor, promoter and cowgirl. She is the owner and operator of The Drunken Oyster, an Amarillo restaurant that opened in 2017.

In addition to her responsibilities at the restaurant, Schepisi travels around the U.S. as a guest speaker, host and celebrity chef. After being cast on the CMT reality show Popularity Contest, set in Vega, Schepisi moved full time to the Texas Panhandle.

While opening Boot Hill Saloon & Grill in Vega, she placed second on Food Network's The Next Food Network Star. She was named Texas Restaurant Association's Best Chef of the West in 2008 and 2009. She is working on her first cookbook, The Southern Yankee.

The dinners began with Chefs Rhonda Obenhaus and Laura Yarber in June, Chef Jessica Higgins in July, Chef Rocky Dunnam in August and Chef Sam Blackburn in September. Footage from all of the planned dinners, which run monthly through November, will be featured in online and on-air segments of The Goods in the fall.

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