Savor the Goods: Local Cuisine, Ethnic Flair
Panhandle PBS and West Texas Chefs Table joined forces again in 2019 to showcase the region's culinary masters in one-of-a-kind dining experiences!
During the season, local chefs focused their talents on ethnic ingredients. You’ll definitely want a seat at their tables.
Plans are being drawn up for the 2020 season now! Call 806-371-5479 for information.
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.
Dinner 3: Rhonda Obenhaus, Laura Yarber, Jessica Higgins
Chef Rhonda Obenhaus of Joe's Catering, Chef Laura Yarber of The Crave Factory and Hank's Brokerage, Chef Jessica Higgins of Girasol Cafe & Bakery and Chef Laura Maner of The Køkken were featured in a Savor the Goods tribute to the pioneer women of the Texas Panhandle. The chefs drew 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 was held at 6 p.m. Sept. 19 at The Resplendent Garden, 11701 Truman St.
Dinner 4: Tanner Burnam
He crafted a menu inspired by French cuisine:
- Course 1: Bacon and brie macaroon with cured egg
- Course 2: French onion soup
- Course 3: Braised beef short ribs with red wine demi-glace, white bean cassoulet and roasted root vegetables
- Course 4: Tart bourdaloue (pear tart)
The dinner was held at 6 p.m. Nov. 7 at Amarillo Botanical Gardens, 1400 Streit Drive.