Upcoming Dinners
A Night of Friendship and Flavor with Lidia Bastianich
Wednesday, October 22 – 5 to 9 p.m.
Arts in the Sunset Legacy Room, 3701 Plains Boulevard #117, Amarillo, TX
Join Panhandle PBS for an unforgettable evening of flavor, conversation and culinary celebration at Savor the Goods: A Night of Friendship and Flavor with Lidia Bastianich.
The night will begin with an exclusive VIP conversation with award-winning chef Lidia Bastianich. Throughout her robust career, Bastianich has been the subject of many culinary programs on PBS including “Lidia’s Italian Table,” “Lidia’s Family Table,” “Lidia’s Italy,” “Lidia’s Italy in America,” “Lidia’s Kitchen,” as well as a series of “Lidia Celebrates America” themed specials. In addition to her television shows, Bastianich is a celebrity chef, author and restaurateur. During this moderated discussion, attendees will have the opportunity to ask questions.
Doors will open to general admission ticketholders at 6:15 p.m. with a seated dinner and program to follow. The multi-course menu will be inspired by Bastianich’s celebrated recipes, prepared in collaboration with chef Marcus Snead of Toscana and chef Ruthie Martinez of Black Fig Food. From rustic Italian classics to refined seasonal pairings, each dish will reflect the warmth and authenticity Lidia is known for.
Menu
Antipasti
Focaccia
Prosciutto
Mozzarella & Celery Salad (Insalata Di Mozzaarella E Sedano)
Primo
Baked Stuffed Shells (Conchiglioni Ripieni De Ricotta)
Secondi
Beef Short Ribs Braised in Red Wine (Costolettine Di Manzo Brasate) with Parmigiano Barley
Pot Roasted Herb-Scented Pork Loin (Porchetta) with Braised Escarole
Dulce
Felidia's Quasi Un Tiramisu
Ricotta Cookies & Seasonal Citrus Fruit
Local Chefs
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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.
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.
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.
Chef Laura Yarber explains how her upbringing led to her career as a chef, and the inspiration behind her Crave Factory.
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.
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.
Executive Chef Rocky Dunnam explains what “farm-to-table” really means, and the importance of that concept in the Texas Panhandle.
Chef Tanner Burnam of Northwest Texas Healthcare System/Sodexo walks us through the process of curing egg yolks.
Local Producers
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, a local beekeeper, discusses the habits of bees, how he got into beekeeping, and ways others can help the bees from home.
Andy Timmons of Texas Wine Company explains some of the processes behind growing grapes, and making and selling wine in Texas.
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.
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 of Reed Beverage explains how to make a “Vod Sod,” a classic vodka soda with a twist, and offers some general cocktail-crafting tips.
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.
Learn to make pumpkin mousse cake with chef Tanner Burnham for Savor the Goods at Home for the Holidays.
Learn to make honey soy glazed Brussels sprouts with chef Sam Blackburn for Savor the Goods at Home for the Holidays.
Learn to make mushroom wellington with chef Ruthie Landelius for Savor the Goods at Home for the Holidays.
Learn to make prime rib with chef Rhonda Obenhaus for Savor the Goods at Home for the Holidays.
Learn to make pfeffernusse cheesecake with chef Jessica Higgins for Savor the Goods at Home for the Holidays.
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.
This week, Chef Ruthie shows us how to make vegan crab cakes with remoulade sauce.
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.
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!
In this episode, Chef Ruthie walks us through a dish that’s a bit more complicated: tofu lasagna rolls.
This week, Chef Ruthie teaches us how to make the perfect warm-weather dish: Vietnamese summer rolls with homemade peanut sauce.
