Savor the Goods

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.

Past Savor the Goods Dinners

Joe Mendez and Steve Bautista

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

Dinner 2: Sam Blackburn, Rory Schepisi and Alberto Vargas

Executive Chef Sam Blackburn of Northwest Texas Healthcare System/ Sodexo and Chef/Owner Rory Schepisi and Chef Alberto Vargas of The Drunken Oyster were featured.

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

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.

Chef Tanner Burnam of Northwest Texas Healthcare System/ Sodexo was featured.

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.Dinner 4: Tanner Burnam

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