Upcoming Dinners
Savor the Goods with Ruthie Landelius
Thursday, October 13 – 6 to 8 p.m.
Reed Beverage, 3701 SE 25th Ave, Amarillo, TX
Experience a plant-forward feast at the October 13th installment of the Panhandle PBS Savor the Goods dinner series.
Chef Ruthie Landelius of Black Fig Food Catering will craft elevated plates from the freshest of local ingredients with a focus on eating artfully and mindfully.
Menu:
- Roasted Roots and Shoots Salad with Tempeh Bacon
- Cheese Duo Course | Chive Cheddar and Red Wine
- Raw Lasagna
- Blackberry Cheesecake
Past Dinners
Savor the Goods: At Home for the Holidays
Thursday, December 9 – 7 p.m.
This holiday season, Panhandle PBS is once again bringing viewers an educational virtual experience that our Savor the Goods fundraisers are known for. Viewers will learn how to create their own charcuterie boards, watch Ede’s Meats smoke traditional Holiday meats, and create a holiday dessert that guests will want recreated year after year.
Join us online on Facebook TV or tune in on Panhandle PBS on December 9 at 7:00 p.m. for this year’s Savor the Goods: At Home for the Holidays.
With a $75 donation, viewers can receive a charcuterie board for 4 people from Creek House Honey Farm plus a growler of homemade mead from The Honey Buzz Winery in Canyon. Order yours today by calling our membership office at 806-371-5479 by Tuesday, December 7th to enjoy while watching Savor the Goods: At Home for the Holidays on December 9th.
Local partners include: Creek House Honey Farm, Ede’s Meats and Ruthie Landelius of Black Fig Food.
Local support for Savor the Goods: At Home for the Holidays is provided by FirstBank Southwest.
Savor the Goods with Tyler Frazer
Thursday, June 17 – 6 to 8 p.m.
Tyler's BBQ, 3301 Olsen Blvd, Amarillo, TX
Pitmaster Tyler Frazer of Tyler's Barbeque, which has been featured in Texas Monthly's Top 50 BBQ joints, has crafted a special menu including some of his specialties and his dynamic, award-winning BBQ style that will leave your tastebuds wanting more.
Menu:
- Prime Rib
- Mashed Potatoes
- Green Beans
- Banana Pudding
Local Chefs
Tyler Frazer
Tyler Frazer knows barbeque. It's one of the reasons his restaurant, Tyler's Barbeque, is so well known and loved in the Texas Panhandle – and beyond. In this interview, Tyler talks about why he loves barbeque, where that passion started, and even where he gets the meat he cooks every day.
Jessica Higgins
Chef Jessica Higgins talks about how life changed for her after having a heart attack right before the opening of Girasol Cafe and Bakery, and how she got started in the food industry.
Joe Mendez and Steve Bautista
Chefs Joe Mendez and Steve Bautista discuss how they found their passion for cooking, and some of the unique approaches they take to creating dishes.
Mothers and Daughters
Local chefs Laura Yarber, Jessica Higgins, Laura Maner, Rhonda Obenhaus and their mothers talk about family traditions involving food – both preparing it and eating it.
Laura Yarber
Chef Laura Yarber explains how her upbringing led to her career as a chef, and the inspiration behind her Crave Factory.
Sam Blackburn
Executive Chef Sam Blackburn of Northwest Texas Healthcare System/Sodexo discusses the process behind running a hospital kitchen that serves hundreds of patients, doctors, employees and visitors every day.
Rory Schepisi
Chef and owner/operator of the Drunken Oyster Rory Schepisi talks about her journey to becoming a chef, as well as what brought her to the Texas Panhandle and the things that made her stay. Steve and Ginger Olson of Olson’s Land and Cattle tell the story of how they met, and explain the things they love about farming and ranching.
Rocky Dunnam
Executive Chef Rocky Dunnam explains what “farm-to-table” really means, and the importance of that concept in the Texas Panhandle.
Tanner Burnam
Chef Tanner Burnam of Northwest Texas Healthcare System/Sodexo walks us through the process of curing egg yolks.
Local Producers
Tom Wilson
Tom Wilson of McC Farms discusses some of the details of farm life, and the perks of having an endless supply of farm-fresh eggs.
Adam Lehn
Adam Lehn, a local beekeeper, discusses the habits of bees, how he got into beekeeping, and ways others can help the bees from home.
Andy Timmons
Andy Timmons of Texas Wine Company explains some of the processes behind growing grapes, and making and selling wine in Texas.
Alan Birkenfeld
Alan Birkenfeld of Paidome Meats talks about what brought him back to Nazareth after earning his degree, how he got into raising cattle, and how he raises them differently than a traditional feed lot.
Steve Foster
Local farmer Steve Foster describes the path that led him to becoming a farmer, and some of the ups and downs of farming in the Texas Panhandle.
How-To
Rich Fleetwood
Rich Fleetwood of Reed Beverage explains how to make a “Vod Sod,” a classic vodka soda with a twist, and offers some general cocktail-crafting tips.
Spadini
Chefs Sam Blackburn, Rory Schepisi and Alberto Vargas explore the history of the dish “spadini,” traditional ingredients, and how they’re going to put their own spin on things.
Pumpkin Mousse Cake | Tanner Burnham
Learn to make pumpkin mousse cake with chef Tanner Burnham for Savor the Goods at Home for the Holidays.
Honey Soy Glazed Brussels Sprouts | Sam Blackburn
Learn to make honey soy glazed Brussels sprouts with chef Sam Blackburn for Savor the Goods at Home for the Holidays.
Mushroom Wellington | Ruthie Landelius
Learn to make mushroom wellington with chef Ruthie Landelius for Savor the Goods at Home for the Holidays.
Prime Rib | Rhonda Obenhaus
Learn to make prime rib with chef Rhonda Obenhaus for Savor the Goods at Home for the Holidays.
Pfeffernusse Cheesecake | Jessica Higgins
Learn to make pfeffernusse cheesecake with chef Jessica Higgins for Savor the Goods at Home for the Holidays.
How to make Oaxacan beans
In this episode, Chef Ruthie teaches us how to make Oaxacan beans, a flavorful and versatile dish that fits right in with many popular recipes.
How to make vegan crab cakes
This week, Chef Ruthie shows us how to make vegan crab cakes with remoulade sauce.
A colorful take on salad
In this episode, we learn how to make Chef Ruthie’s bountiful salad along with homemade croutons and a balsamic vinegar and za’atar dressing.
How to make chickpea tuna salad
This week, Chef Ruthie teaches us how to make tuna salad minus the tuna. Follow along and learn how to make her chickpea tuna salad, and a special peach relish!
How to make tofu lasagna rolls
In this episode, Chef Ruthie walks us through a dish that’s a bit more complicated: tofu lasagna rolls.
How to make Vietnamese summer rolls
This week, Chef Ruthie teaches us how to make the perfect warm-weather dish: Vietnamese summer rolls with homemade peanut sauce.
