Join Panhandle PBS for its second Savor the Goods fundraiser of the season on July 25.
The dinner — the second of four in the 2019 series — will feature Executive Chef Sam Blackburn of Northwest Texas Healthcare System / Sodexo and Chef/Owner Rory Schepisi and Chef Albert Vargas of The Drunken Oyster.
The dinner will begin at 6 p.m. July 25 at Hugo's on the Square, 407 16th St. in Canyon.
The trio will craft a menu with Asian, Mexican and Italian inspirations in each course:
- First course: Spiedini (skewered appetizers)
- Second course: Italian wedding miso soup
- Third course: Trio of Asian, Mexican and Italian dumplings
- Fourth course: Sugar-fried sopapilla with miso-honey glazed peaches, Italian cream and crystallized ginger
The Savor the Goods fundraising series will continue throughout the year with the following chefs doing collaborations to offer one-of-a-kind dining experiences.
The third event, set for September 19 at The Resplendent Garden, will feature Chef Rhonda Obenhaus of Joe’s Catering, Laura Yarber of Hank’s Brokerage and the Crave Factory, Executive Chef/Owner Jessica Higgins of Girasol Café, and Chef/Owner Laura Maner of the Kokken Food Truck in Dumas.
The final event of the series, set for November 7 at Amarillo Botanical Gardens, will feature Executive Chef Rocky Dunnam of The Bivins Foundation, Bivins Point, Nineteen49 Catering, and Rock’d Recipes and Chef Tanner Burnam of Northwest Texas Hospital/Sodexo.
Over the course of six “Savor the Goods” events in 2018 and two (and counting) in 2019, Panhandle PBS attracted nearly 1,000 attendees and brought growth in membership. The opportunity for new engagement with community members, donors, farmers, growers, and chefs has sparked a new following of believers in our mission to educate, enlighten, entertain, and empower the people of the Texas Panhandle.
Support for the July Savor the Goods dinner is provided by Affiliated Foods, Amarillo Classic Events, FirstBank Southwest, Hugo’s on the Square and Reed Beverage, Inc.
For information, call 806-371-5479.