Savor the Goods: Local Cuisine, Ethnic Flair
Panhandle PBS and West Texas Chefs Table again will join forces to showcase the region's culinary masters in one-of-a-kind dining experiences!
This season, local chefs will focus their talents on ethnic ingredients. You’ll definitely want a seat at their tables.
Tickets to each dinner are $75 (look below for direct links to each dinner).
Each event will begin at 6 p.m. and will include food and drinks with the ticket price.
Call 806-371-5479 to reserve a table of 8 for $500 (a savings of $100!), or to subscribe to the whole series of four dinners.
Dinner 3: Rhonda Obenhaus, Laura Yarber, Jessica Higgins
Enjoy cultural tastes, down-home favorites and fresh ingredients in a Savor the Goods tribute to the pioneer women of the Texas Panhandle. The chefs will draw on their own cultural backgrounds to create a family-style Supper on the Grounds.
- Appetizers: Cowboy calf fries, frikadellen (Danish meatballs), German sausage and southern devilled eggs
- Family-Style Entrée: Mama’s southern fried chicken, black eyed peas, squash, green beans, cowgirl beans, rolls and cornbread
- Dessert: Bread pudding, icebox cake, sand plum cobbler, peach cobbler and kringla with strawberries and cream
The dinner will begin at 6 p.m. Sept. 19 at The Resplendent Garden, 11701 Truman St.
Photo by Nicole Dunnam
Dinner 4: Tanner Burnam
He will craft a menu inspired by French cuisine. (Final menu to be determined.)
The dinner will begin at 6 p.m. Nov. 7 at Amarillo Botanical Gardens, 1400 Streit Drive.
Savor the Goods News
Panhandle PBS's innovative Savor the Goods series received the prestigious 2019 PBS Development Award for Membership in a national conference this week.
Past Savor the Goods Dinners
Dinner 1: Joe Mendez and Steve Bautista
At this season's first dinner, Executive Chef Joe Mendez and Chef Steve Bautista of Embassy Suites Amarillo - Downtown and 1887 Social House crafted a menu inspired by international flavors: street food appetizers, Caprese salad, seared scallops with tri-colored carrot puree and boursin risotto and Donut Stop bread pudding with crème fraiche.
The dinner was held June 6 at Embassy Suites Amarillo - Downtown, 550 S. Buchanan St.
Dinner 2: Sam Blackburn, Rory Schepisi and Alberto Vargas
The trio crafted a menu with Asian, Mexican and Italian inspirations in each course.
The dinner was held July 25 at Hugo's on the Square, 407 16th St. in Canyon.