Amarillo Magazine | March 2016

Whimsical spring florals page 17

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Delicious Easter desserts page 31

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Alternative approaches to chili page 37

amarillomagonline.com March 2016

Beef City:

A Guide to Amarillo’s freshest meat from the Experts Who Cut It

Lyndon Brazile, Harold’s Farmers Market

Dennis Irlbeck, United Supermarkets

Contents

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31

17

37

Features

SEctions

On the Cover

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Springtime Refresh Local designer Parie Donaldson creates three whimsical floral arrangements to welcome spring.

31

Sweet Springtime These sweet accompaniments to your Easter meal are sure to be crowd pleasers.

21 Beef City: A Guide to Amarillo’s Freshest Meat from the Experts Who Cut It We’re one of the largest meat-packing regions in the United States. And yet the time-honored art of meat-cutting is slowly dying out.

By Jason Boyett

Photos by Shannon Richardson

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Amarillo Magazine • amarillomagonline.com • March 2016

37

Pot Luck Chef Chad Lardie shares three unique, alternative approaches to traditional chili.

Contributors.................... 5 Online Page..................... 5 Out & Abut...................... 6 The Way I See It.............12 Dress Code.....................14 Home.............................17 Inspire........................... 28 What’s Cooking?............ 31 Events........................... 43 Retro Rewind................. 54 20 Questions................. 56

SunSetofAAmArillo rt GAllery “Friendliest Gallery in Texas”

“Black Canyon Creek” 18” x 24”, Oil on Linen Canvas

Featuring Cecy Turner repreSentinG sculptors: Cathey Delisle • Jim Thomas • Don Webster • Jim Gilmore painters: V.Noe • Barbara Barrett • Richard Alan Nichols • Benjamin Kelley A n it a Lo u is e We s t • B ud H e iss • Bradley Chance Hays • We s H yde Ra n dy Pi j o a n • Guido Frick • Charles Bunnell • Nelda Sheets • Ramon Kelley

First Friday Artwalk March 4, 2016 5-9 p.m.

3701 Plains Blvd. Suite 122 Amarillo, Texas • (806) 353-5700 • www.sunsetartgalleryofamarillo.com

Co n t r i b u to r s

Jason Boyett Jason wrote our cover story, “Beef City” on page 21.

He is a busy local journalist, copywriter, ghostwriter, and the author of several books. His latest work is “Greek Mythology: The Fates and the Furious”, available this spring from Zephyros Press. Learn more at jasonboyett.com.

Andy Chase Cundiff Andy, a local artist, singer and songwriter, has called Amarillo home for more than 20 years, and plays at a variety of venues around the Panhandle.

See Andy’s artwork every month with Jon Mark Beilue’s column (page 12). Contact Andy at 376-7918.

Shannon Richardson

Parie Donaldson

Mason Dudley

Shaie Williams

Parie crafted Shannon photographed the spring porch “Hats Off to Spring” on decorations in page 14, “Springtime “Springtime Refresh” Refresh” on page 17, on page 17. She is “Beef City” on page 21, the owner of Parie “Sweet Springtime” on Designs, a design page 31, “Pot Luck” firm and event venue on page 37, and specializing in florals, “20 Questions” on page weddings and events 56. See Shannon’s work at shannonrichardson. in Amarillo. Contact Parie at pariedesigns.com. com and route66americanicon.com.

Mason photographed some of the events in “Out & About,” beginning on page 6.

An Amarillo native, he has had an interest in photography since his high school days, and especially enjoys capturing images of nature.

Shaie photographed some of the events in “Out & About,” beginning on page 6.

His work ranges from editorial to portraiture with both film and the latest digital processes. See Shaie’s work at williamspics.smugmug.com.

amarillomagonline.com Online

exclusives

Go to agntv.amarillo.com to view expanded content with our contributors this month on AGN TV.

Watch Parie Donaldson, of Parie Designs, create a stunning elevated bird’s nest arrangement.

Register to win Submit your name and contact information to amarillomagonline.com/contest this month for a chance to win a $100 gift card to United!

Get Amarillo Magazine on your iPad! Keep Amarillo Magazine on hand by downloading the Amarillo Globe-News iPad app. Browse the magazine at your leisure and enjoy visually pleasing features all month, every month (subscription required).

Last month’s winner was Shelley Stewart.

Co n n e c t

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Join the conversation on Facebook and Twitter, and stay up to date with our latest online features.

Subscribe Call 376.5881 or email michele.mcaffrey@amarillo.com to subscribe to Amarillo’s best monthly resource.

March 2016 • amarillomagonline.com • Amarillo Magazine

5

Out & About

Man and Woman of the Year Luncheon On Jan. 28 AGN Media held its annual Man and Woman of the Year Luncheon at the Amarillo Civic Center Complex.

This year’s award recipients were Rod Schroder and Sandy Fenberg.

Photos by Neil Starkey

(standing) Elizabeth Andrada, Lizzie Mason, Denis Spear, and Karen Swearingen; (sitting) Elena Seidlitz, Lexa Craddock, Whitney Wells, and Mariso Marquez

Johnny Harris and Marcus Smith

J. Fred Simms and Dee Miller

Manoa Henson Cortez and Bea Cortez

The Big Cheese On Jan. 29 the annual macaroni-and-cheese cooking competition, The Big Cheese, A Mac-and-cheese S-mac-K Down was held at the Amarillo Civic Center Complex.

Thirty-two restaurants presented samples in the contest, and funds benefited The Hope and Healing Place.

Photos by Mason Dudley

Alice Li and Alex Parish

Ethan and Katie Woods

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Patrick Cooper and Michelle Bailey

Amarillo Magazine • amarillomagonline.com • March 2016

Elizabeth and Abraham Carrillo

Patricio Navarrete and Stephanie Borunda

“Achievement in Art” Opening Gala The Amarillo Museum of Art presented “Achievement in Art: The Collection of Cheech Marin” Opening Gala on Jan. 30.

The gala celebrated the Cheech Marin exhibit and included cocktails and dinner. photos by Shaie Williams

Andrew and Lauren Hall, and Courtney and Zachary Vanderham

Tanya and Pedro Limas

Monte and Taryn Price

Stephanie Atkinson, Jen Medkief and Cliff Vanderpool

Irene and Leonardo Forero

Texas Panhandle Lincoln Reagan Day Dinner On Jan. 29, the Amarillo Republican Women’s Club, the High Plains Republican Women’s Club, the Potter County Republican Party, and the Randall County Republican Party hosted the Texas Panhandle Lincoln Reagan Day Dinner at the Tri-State Fairgrounds Rex Baxter Building. photos by Shaie Williams Patsy McGinty, and Jeanie and Perry Hunsaker

Paul and Sarah Hastings

Mr. and Mrs. Jason Hudson

John and Bob Gerald

Selene and Samantha Schumacher March 2016 • amarillomagonline.com • Amarillo Magazine

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Out & About

Beerology: Science on Tap On Feb. 5 Don Harrington Discovery Center hosted its annual Beerology: Science on Tap adults-only event. The evening featured opportunities to learn about the chemistry of beer, beer-infused cuisine prepared by celebrity Chef Bud Andersen, and beer-making demos by Long Wooden Spoon Brewing.

Photos by Mason Dudley

John and Wendy Cortez

Kevin McCutcheon and Alyson Hall

Ronda Jennings and John Board

Sarah Holmes and Chuck Ledwig

Amanda and Joseph Pugh

Family Support Services Mardi Gras Party Family Support Services hosted its annual Mardi Gras Party on Feb. 6. The party featured an authentic New Orleans-style buffet catered by My Portable Pantry, casino games, live and silent auctions, and music by The Velvet Funk Band.

Photos by Mason Dudley

Shelby Nokes and Ryan Horner

Madison Bass and Matt Dietz

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Paula and Joe Torres

Amarillo Magazine • amarillomagonline.com • March 2016

Ben and Ashley Laycock

Sean and Holly Strickland

Go Red for Women The local chapter of the American Heart Association held its Go Red for Women luncheon on Feb. 9 at the Amarillo Civic Center Complex. This year’s keynote presentation was delivered by Donna Hartley, a heart survivor, former Miss Hawaii, television actress, and motivational speaker.

Photos by Mason Dudley

Marsha Hughes, Judy Whiteley and Stephanie Cooper

Carley Dumenil and Judy Cato

Gayna Loveday and Sonya Britton

Tera Kile, Carla Swearingen and Gina Taylor

Delphine Lamar and Judy Turner

“An Evening with Cheech Marin” Amarillo Museum of Art Alliance hosted “An Evening with Cheech Marin: Perspectives of an Art Advocate” on Feb. 9 at the Globe-News Center for the Performing Arts. Held in conjunction with AMoA’s “Achievement in Art: The Chicano Collection of Cheech Marin”, the art lecture covered the art advocate and entertainer’s extensive collection of Chicano art. photos by Shaie Williams

Katherine and Clay Stribling, and Roy Urrutia

Andrea and David Jalomo

Michael and Marie Maestas

Connie and Michele Stewart

Emilia Norman, Lilia Escajecda and Melva Ornelas March 2016 • amarillomagonline.com • Amarillo Magazine

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Out & About

Art After Dark On Feb. 12 Amarillo Museum of Art held Art After Dark.

Themed “Urban Nights on the Third Coast”, the evening included a chance to view the exhibit, “The Chicano Art Collection of Cheech Marin”, live music from Velvet Funk, traditional Mexican street food, and art-related activities.

Photos by Mason Dudley

Alyssa Pawlak and Jessie Rodriguez

Brian and Becca Farabough

Daniel and Sharen Reagan

Lawanda Smith and Taylor Willis

Sarah Green and Jared Blake

Safari Club International Banquet Safari Club International Banquet held its annual fundraising on Feb. 13. SCI advocates for education, protection of hunting rights, and wildlife conservation in the Texas Panhandle. photos by Shaie Williams

Jeremy and Jessie Gonzales

Mark and Rachiel Musumarra

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Ryan and Brittani Gabel

Amarillo Magazine • amarillomagonline.com • March 2016

Chris and Courtney Schneider

Brandy and Lance Ortiz

T h e W ay I s e e I t

Jon Mark Beilue

Auto-correct can be very ‘fresh wrong’

I

don’t know when exactly I started to hate the auto-correct function on my phone. I know it was long before a friend texted me as to what I thought of a movie last month.

I texted back: “Two things up!”

Suffice to say, it wasn’t a porn movie, but the true account action film, “13 Hours.” Of course, I meant “thumbs” but what I mean and what I type on my palm-in-my-hand keyboard are two different things.

I’ve typed at a keyboard ever since taking Mr. Campbell’s typing class as a high school junior in 1975, but now my fingers and brain won’t cooperate.

But it’s worse than that. This auto-correct function in my phone thinks it knows what I’m saying. No one knows what I’m trying to say but me, and the auto correct needs to shut up and mind its own business.

It’s like someone butting into your conversation to finish your own sentences.

I have to proof-read any simple text just to make sure I don’t get sued for libel, lose a friend, or sound like I’ve been smoking mushrooms from the 1960s.

I was responding to a woman named Gayle during the holidays, and in typing Gayle, it was auto-corrected to “Fatie.”

I caught that one. Had I not, Fatie’s husband probably would have liked a word with me. I catch most of my autocorrect screw-ups because I know there’s going to be several in there.

“Moment” became “marry me.” What? So “Just a moment” became “just a marry me.” Caught that one before I was accused of polygamy.

“Roommate” became “tonnage.” How the auto-correct smart aleck made that connection, I don’t know. Texting my son, who was moving to Dallas for his first job, I meant to write: “Hope you can get a roommate.” Except it was, “Hope you can get tonnage.”

The reply was a “??” I couldn’t understand why he would question a simple statement until I examined the conversation further.

Just the day before I wrote this, in texting that “she is having a knee replacement,” it was originally, “she is having a knee relax enemy.”

Guess it could have been worse – “enemy” could have become “enema.”

There have been plenty of others. “Have a great day” became “have a grey day.” “Sports Illustrated” became “Spiders Ill Stated.” And the one time I did want to text “relax,” well, it was “meet ask.”

Of course, this is not a me problem. It happens to you and you and you. There’s a website, damnyouautocorrect.com, which details conversations hijacked by auto-correct.

The grandmother who gave advice to her daughter about her

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Amarillo Magazine • amarillomagonline.com • March 2016

stopped-up baby: “The homicide works wonders.” Meant humidifier.

The husband who texted his wife at the grocery store: “Can you grab some hot cheerleaders?” Meant Cheetos.

Or the wife who texted her husband: “Walmart just left a VM saying your mistress is in.” Hey, now that’s an open-minded wife, and where exactly is this Walmart? Who need a mattress when you can have a mistress? On second thought, I guess you would need, well, never mind.

Auto-correct is officially a data validation function where its main purpose is to correct common spelling or typing errors, saving time for the user.

Yeah, right. Auto-correct never helps as much as it hurts.

There was always a cardinal rule in copy editing, back when it was done by humans, “Don’t add errors. Don’t make it worse.”

That’s auto-correct.

For every one word it corrects to the right meaning, there’s 10 nonsensical words in its place. I’d much rather have a string of typos instead of calling Gayle, Fatie. I want to stand or fall on my own fingers.

There’s no real other auto-correct in your life. You don’t drive home from the store, realize you forgot milk and auto-correct puts it in the sack for you. A quarterback who throws the ball into double coverage and is intercepted can’t auto-correct the ball instead to the wide-open receiver in the flat. The trial attorney who left out compelling points in his closing argument can’t auto-correct and do it again.

So let us be. Let Jon Mark Beilue is a us be free to make columnist for AGN Media. our own mistakes.

He can be reached at It can be very jon.beilue@amarillo.com or 345.3318. frustrating. Or as auto correct would say, “It can be very fresh wrong.”

S OME S E E A S K I L L E T.

A COOK SEES P OT E N T I A L .

At Market Street, we believe that cooking is a creative art. Every time you enter the kitchen, you have the opportunity to invent, to experiment, to have fun. And we have the ingredients to inspire you: the freshest produce, locally sourced organic dairy, and a full array of quality seafood and meats. So get cooking, Amarillo. And enjoy.

Dress Code

Hats Off to Spring S

ome days, spring in the Texas Panhandle can be a beautiful bouquet of wildflowers and warm sunshine. Or it can be a gale-force nightmare of high winds and driving rain. A few spring days have even been known to hit both extremes within a few hours of each other. That means one of the hottest fashion accessories for women these days – the trendy hat – offers both style and sensible protection from the unpredictable elements of late March. Whether you’re headed to church on Easter Sunday or browsing your favorite boutiques on a Saturday afternoon, here’s some headwear to fit your budget.

Photos by Shannon Richardson

Paper hat $14, Target

Hatattack raffia crocheted cowboy hat $95, Glow

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Amarillo Magazine • amarillomagonline.com • March 2016

Panama hat $28, English Rose

Floppy Panama $28, English Rose

Wide-brim hat $40, Dotsy’s

March 2016 • amarillomagonline.com • Amarillo Magazine

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Home

Springtime Refresh

G

olden sunshine. Pastel blooms. Blue skies and green grass. The arrival of spring injects the dull browns of winter with much-needed vibrancy and color. Out with the old, as they say, and in with the fresh, vivid and new. We love springtime and are always looking for ways to let the long-awaited change of season inspire our home décor. Regardless of your level of craftiness, you can use these beautiful floral and greenery projects – all supplied

by Parie Donaldson, of Parie Designs – to bring the vibrancy of spring from your garden to your patio or porch.

Photos by Shannon Richardson

Go to amarillo.com/agntv to learn how to make this elevated bird’s nest for your front porch!

March 2016 • amarillomagonline.com • Amarillo Magazine

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Monogram Wreath Skill level: Beginner Prep time: 30 minutes Project time: 45 minutes

Supplies: Square wreath frame High-quality clippers 1 spool paddle wire Various growers bunches of green foliage (We used bay leaf, willow eucalyptus, and eucalyptus.)

Elkhorn moss Mood moss Fantail pussy willow branches Wired ribbon approximately 1 yard wide 1 lightweight monogram letter Spray paint After gathering materials, paint the monogram letter the color of your choice.

While waiting for the paint to dry, cut the greenery into smaller sections to affix

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Amarillo Magazine • amarillomagonline.com • March 2016

to the wreath frame. Start by attaching the wire to a corner of the frame. Layer three to four greenery pieces on top of each other to create depth, grouping like items together – for instance, two layers of bay leaves, then two layers of willow eucalyptus. Coil the wire around these sections, hiding it beneath the leaves. Pull the wire tight as you go but do not cut it.

Add greenery until no part of the frame remains visible. Once it has been fully covered, wire together three to four sections at a time. Layer them on each corner to create a square shape. Add greenery to fill out the frame, working back into the leaves to hide the wire. Connect the pussy willow branches to the center of the frame to form the base for the suspended letter. Wire or glue the monogram to the branches, then tie the ribbon to the back of the frame for hanging.

Tip: Only discard the last three to four inches of your stems, and don’t throw away leftover scraps of greenery. These pieces will be usable as you create the layers.

Visit amarillomagonline.com to browse through a step-by-step photo gallery!

Baroque Frame Skill level: Advanced Prep time: 30 minutes Project time: 45 minutes

bottom shelf. Use shelf brackets to attach the boards to the back of the frame, then fasten the hanging wire to the top of the frame. Paint the frame your desired color, taking care to cover any visible screws from the shelves.

Supplies: 1 large frame 2 small scrap boards, about 6 inches wide 4 small shelf brackets Frame wire Spray paint 1 small compote dish Florist foam Clippers Blooms of choice

While the paint dries, arrange your flowers. Cut a section of florist foam to fit the bottom of the compote dish. Use greenery to create the base for your arrangement, then add heavier foliage to create visual weight and conceal the foam. Use flowers to fill in the arrangement, placing the heaviest blooms toward the bottom to add visual weight. Hang the frame on a sturdy outside wall – not a door – and place the arrangement on the shelf. Patterned after a Dutch still life painting, this floral design brings a touch of fine art to the outdoors.

Measure and cut the boards to fit the back of your frame. Secure one at the bottom of the frame to create a narrow shelf, which will be used to hold your potted arrangement. Secure another toward the top of the frame to balance the

Tip: Be sure to hang in a stable place where the dish can’t be bumped or the frame knocked off the wall. Use odd-numbered groupings when creating a floral arrangement. These groupings appear more visually anchored or stable than even-numbered ones.

Visit amarillomagonline.com to browse through a step-by-step photo gallery!

March 2016 • amarillomagonline.com • Amarillo Magazine

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2016 RAV4

Take your adventures further than ever before.

www.streettoyota.com 45th & Soncy • 355-9846 1-800-6STREET

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Beef City:

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A Guide to Amarillo’s freshest meat from the Experts Who Cut It

By Jason Boyett Photos by Shannon Richardson Illustration by Kayla Morris

B

eef is as central to Amarillo’s culture as blue skies, wind, and high school sports. With nearly 12 million head of cattle in Texas – and with 75 percent of the state’s feedlots located in this area – it’s safe to say that cattle outnumber people in the Texas Panhandle. We’re one of the largest meat-packing regions in the United States. Beef plays a major role in local industry and a major role in local mealtimes.

And yet the time-honored art of meat-cutting is slowly dying out. Not just locally, but across the country. The butcher shops that once existed in every U.S. neighborhood, where skilled artisans broke down whole carcasses of meat, have slowly been dying out. The growth of supermarkets in the 1960s brought

big changes to how Americans bought food. Meat-packing houses began taking over the process of cutting carcass beef, shipping boxed, precut meat to grocery stores. Even though more and more customers began buying backyard grills and cooking steaks at home, the beef they bought didn’t come from a butcher’s counter. It came cling-wrapped in foam trays layered in refrigerated cases.

A little more than a generation ago, most Amarillo shoppers probably knew a butcher by name. The butcher knew them.

Today, the only butcher many adults probably know by name is Sam, Alice’s boyfriend from “The Brady Bunch.” That show dates back to 1974.

March 2016 • amarillomagonline.com • Amarillo Magazine

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Fiesta Foods

Lyndon Brazile, Harold’s Farmers Market

Harold’s Farmers Market

“It’s disappearing,” Lyndon Brazile says of his profession. He owns Harold’s Farmers Market at 1308 Grand St., one of the only familyowned, old-fashioned meat markets left in the city limits. Lyndon’s father, Harold Brazile, opened Harold’s Lil’ Market in 1963, about a block north on Grand. It sold only meat until 1984, when Harold bought Cox’s Fruit Stand. The small grocery operated at the market’s current location, and allowed the family to begin stocking fresh fruits and vegetables in addition to quality cuts of meat. “We’ve been 32 years at this same location,” says Lyndon, who took over the business from his father in 2010.

Lyndon Brazile says his dedicated customers come from all over Amarillo and even from as far away as Panhandle, Borger, and Shamrock to buy steaks wrapped in paper, rather than supermarket shrink-wrap. “They’ll order stuff and we pack it and they come pick it up,” he says. “A lot of our customers like our ground beef. We try to grind it fresh all day long.” He says ground beef available at the big-box supermarkets is often ground at the packing house. As a result, it isn’t nearly as fresh. “We try to offer fresher meat. That’s how we’ve kept in business.”

Harold’s ages their steaks at least 30 days (“so they’ll be more tender,” Brazile says) and sells mostly choice-grade beef – a step up in quality from the select-grade beef sold in most supermarkets. While it’s hard for Harold’s to compete on price with large corporate stores, “we try to offer a better product,” Brazile says.

He wonders if traditional meat-cutting is on the wane as a career because it can be such a demanding job. “You have to be on your feet all day,” he says. “You have to be concentrating. It’s something you don’t pick up overnight. I think people just don’t want to work that hard, like they used to.”

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A little more than a mile to the west, at Fiesta Foods’ Amarillo location, Bob Marler is training some of his newest team members to cut meat. He’s the market supervisor for all three of Fiesta Foods’ locations, overseeing 14 employees from Pampa to Midland. “Cutting meat is an art,” says Marler. “To train someone who’s never cut meat to become a journeyman meat cutter, depending on the person, takes anywhere from six months to a year. It’s a tough job. Good meat-cutters are a thing of the past.”

While today’s beef arrives from the packing company in boxes – for instance, a box of sirloins – it still must be cut into individual steaks.

That involves extensive knowledge of the proper angles and slices that result in customers’ favorite steaks. “Meat is so expensive that you have to be careful,” Marler says. It’s important to minimize mistakes. It’s also important to be well-versed in sanitation practices. “It’s better to bring them along at a slower pace.”

That’s how Marler first learned the trade. His in-laws operated a meatpacking plant in Floydada, hiring him in 1971 when he was just 20 years old. “I had no clue what the business was,” he says with a chuckle. The Floydada plant also had a retail store, and Marler soon found himself learning how to take an entire cow carcass and process it for cutting. He followed that work with stints at local Albertson’s grocery stores and then H-E-B in the Beaumont/Port Arthur area before returning to Amarillo.

He’s seen firsthand how the supermarket industry has changed the marketplace for meat-cutters. “Before, especially with carcass beef, you’d have to bone out all the trimmings and lean it up,” he says of the process of preparing large sides of beef for retail sales. “I don’t think anyone comes around anymore with carcass beef. No one has a rail system to hang it and roll it into the cooler. That’s all gone.” He says the job is easier and simpler today. “I can remember when someone would come in and want two rib-eyes, and you would have to break two front quarters down off the carcass. Now it comes all pre-packed and in a box. You take it out and cut it.”

According to Marler, the reduction in labor saves money for customers, and the quality of today’s boxed beef is just as good.

United Supermarkets

Dennis Irlbeck, the market manager at Market Street United, comes from a similar background as Bob Marler. Irlbeck’s first job was at Brown’s Meat Locker, a custom processing plant in Stratford, Texas.

Beginning during his junior year of high school in 1975, Irlbeck would attend school for part of the day and then spend the rest of it learning to cut meat. “I had the option of sweeping floors at the Ford dealership or cutting meat, and I chose this one. I’ve been in the business ever since,” he says.

After seven years with Brown’s, Irlbeck got a job at the Cut Rate Grocery Store in Sunray until moving on to United Supermarkets. Since then, he’s been cutting meat at one United store or another. According

to Irlbeck, United is one of the only large local supermarkets that still operates a meat market.

He oversees around 25 employees at Market Street and admits finding and training qualified meat-cutters has become a difficult, time-consuming task. “It’s still a skill,” he says. “You can’t learn how to cut meat in two or three days. It takes weeks to really learn how to cut every piece of meat and cut it right and make it presentable.”

He explains that large grocery stores like Walmart sell pre-packaged meat direct from a meatpacking plant – there’s no meat-cutter on-site – but United’s market departments still package their own beef. Even though a majority of customers simply grab their favorite cuts from a refrigerated case at United, it almost always originates with Irlbeck and his employees in the market. “Ninety-nine percent of the stuff we produce we cut fresh every day,” Irlbeck says.

While United’s customers buy plenty of select-grade beef and natural-certified Angus – along with a few cuts of dry-aged prime grade – Irlbeck wishes more customers would take advantage of the customization offered by an on-site market. Only a small number of customers ever make special requests. “It’s a thrill when someone comes in and they ask for a special cut. When they ask for something specific and we tell them we can do that for them, you see the satisfaction on their faces,” he says.

Most case-ready cuts of steak are about an inch thick, but some customers special order inch-and-a-half thick cuts. Others have asked for the wishbone or pulley bone off a chicken, or for Chicago-style bone-in rib-eye steaks. “They might need a rump roast and they want it tied so it looks like a picture in a magazine,” he says. “One lady came in looking for a cottage roll, which is a boneless pork butt roast that is netted and made into a ball. It was a back-east type deal.” Irlbeck

says he often has to rely on his years of experience and a little Internet sleuthing to meet these special requests.

That personal touch is one reason he thinks every shopper should get to know a meat-cutter. “If they need something special someday, they have someone they can go to,” he says. “They might have a friend coming in and they want something really good. Knowing that customer on a one-to-one basis, I know what they like and what they are expecting. I can pick them out a good quality piece of meat to make their event special.”

Edes Custom Meats

One of Amarillo’s best-known specialty meat markets is located a few miles outside the city limits, on McCormick Road along I-27 between Amarillo and Canyon. Melvin Edes opened Edes Custom Meats in 1982 after several years in the meat business with Safeway.

Hoping to slow down now that he’s reached retirement age, Edes sold his business to Pak-A-Sak in January of this year. The two entities already had a long working relationship, with Pak-A-Sak convenience stores selling Edes’ popular beef jerky for years.

Jack Hensley is now managing Edes and its 32 employees. He comes from two decades in the meat business followed by 15 years with Pak-A-Sak. “We aren’t going to change much, if anything,” he says of the transition. “[Melvin] has one absolutely wonderful operation out here. One thing that will never change is the quality. It will remain the same indefinitely.”

Hensley says he’s excited to return to cutting meat. “A meat-cutter or butcher is a profession,” he says. “It’s an art. [Beef] comes to us in cow form and we process it completely down to where the consumer can eat it. It’s an art to get that product where it looks appealing to eat and you want to take it home and cook it.” He says Edes’ beef is natural-fed and the majority of it comes from local ranchers. Like Harold’s, Edes competes with larger supermarkets by offering a higher grade of beef. “Any meats out here, the grade is choice or higher, like prime. It’s much better beef.”

According to Hensley, Edes ages most steaks a minimum of 21 days.

“We make sure we age it correctly. In a grocery store, the aging process isn’t a priority,” he says. “It may have been processed a week ago at the packing house and it arrives at the grocery store and they put it out in their display. It might age for seven to 10 days, or 12 days.” The aging process allows natural enzymes in the beef to break down the collagen that holds muscle tissue together. The presence of that collagen is what makes a steak tough or chewy. Longer aging results in better texture and flavor.

According to Hensley, a number of customers are also drawn to the freshly ground beef available at Edes. “Our ground beef is nothing less than 80 percent lean, and we have a 90 percent and even a 96 percent lean beef. People are starting to become more healthconscious and they know they can come out here and get outstanding, quality products.”

Dennis Irlbeck, United Supermarkets

March 2016 • amarillomagonline.com • Amarillo Magazine

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Rump/round:

Rib: The source for rib roasts, prime rib, and

Top and bottom round roasts, rump roasts, and tri-tip steaks (Santa Maria or Newport steaks) come from this section. Because these are often-used muscles, these cuts can be lean and tough unless prepared properly.

rib-eye steaks. The rib-eye is by far the favorite all-around steak of local meat-cutters and their customers. “It’s just got wonderful flavor, very tender,” says Jack Hensley of Edes. “It has the best flavoring and marbling of any steak,” says Dennis Irlbeck of Market Street United.

cuts of

Beef Chuck

Chuck: Roasts and

short ribs. Inexpensive and rich in flavor, it’s popular for ground beef.

t e k s i r B

Fore Shank

Brisket: A cow’s lower breast

meat. These muscles contain more connective tissue than other cuts, and typically require slow-cooking – i.e. a barbecue smoker – to tenderize the meat.

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Amarillo Magazine • amarillomagonline.com • March 2016

Rib

Short Loin

Short Plate Short plate/ flank steak:

A thicker rib muscle often known as chuck ribs. Flank steak also comes from this section and is popular in carne asada or Asian stir-fry.

Short loin/tenderloin: Home of the T-bone,

porterhouse, strip steak, and the leanest part of the cow: the tenderloin (filet mignon). “My favorite is the porterhouse steak.

You have the filet on one side and the New York Strip on the other. It makes for a good cut of meat,” says Lyndon Brazile of Harold’s. “The T-bone is a good-eating steak,” says Bob Marler of Fiesta Foods, because it pairs a strip with the filet mignon.

Top Sirloin TenderLoin

Top Sirloin

Bottom Sirloin

Flank

Top sirlo in/ lo in: bottomofsir a cow’s

Rump Round

The small back, occasionally known as the chateaubriand. “I’ve always felt like a sirloin has been underrated,” says Hensley. “It’s a wonderful steak. It’s juicy and tender, with less marbling. It sells well, but I’ve thought it could sell better.”

Hind Shank Foreshank/ hindshank: A lean and often tough cut, often used for low-fat ground beef or beef stock.

Steak Storage Most steaks should be eaten soon after being brought home from the market or grocery store, but that’s not always possible. How should you store a steak, and for how long?

To maintain the best quality and optimum freshness, raw steaks can be refrigerated for three to five days. They can last in a freezer for up to six months.

Refrigerator: Most experts, including Jack Hensley at Edes and Bob Marler at Fiesta Foods, suggest storing Cryovac®packaged supermarket beef in the original container. “That’s as good as it gets,” Marler says of the protection offered by the cling-wrapping process. A steak purchased in waxed butcher paper should be rewrapped tightly to keep moistureloss at a minimum in the refrigerator.

Always store it on the lowest shelf to keep any drippings from the steak from accidentally leaking onto other foods.

Ground beef doesn’t last as long as steak does in the refrigerator. “If you buy ground beef and don’t eat it that day, then it needs to go straight to the freezer,” says Marler.

Freezer: To store steak in a freezer, make sure to freeze it before the beef has lingered in the refrigerator for too many days. Remove each steak from the original packaging and pre-wrap it in butcher or freezer paper. (Freezer paper won’t stick to the meat.) Then place each steak in a resealable plastic freezer bag.

To minimize freezer burn, seal the bag with as little air inside as possible. While it is safe to store a steak for as long as a year in a freezer – or possibly even longer – the quality of the steak’s flavor and texture will certainly diminish over that length of time.

Make sure you allow frozen steak to thaw completely before cooking it. “We freeze steak up to 60 days after the kill date and then bring it out to thaw a week before we serve it,” says Bobby Lee of The Big Texan Steak Ranch.

March 2016 • amarillomagonline.com • Amarillo Magazine

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Unexpected Flavors Even the most moderate carnivores are familiar with the taste and texture of a brisket or sirloin steak. Beef is simply a part of life for Amarillo residents. But there’s much more to the cow than just the standard muscular cuts.

These variety meats are available locally for adventurous eaters – if you know where to shop.

Thankfully, a thriving Hispanic culture in Amarillo means plenty of opportunity to try tongue, cheek meat, beef tripe, and even cabeza de vaca, also known as cow’s head. (Yes, it’s exactly what you think.)

“Most of these are used in tacos,” says Linda Vargas, who co-owns Super Mercado Los Olivos at 3803 NE 24th Ave. Her father, Francisco Vargas, bought the family business from a cousin in 2006, and Linda and her husband Juan purchased it from him a few years later. This small family business sells a variety of traditional Mexican meats and hand-made cheeses along with fresh produce, baked goods, and a few grocery items. She estimates that 90 percent of her customers are Hispanic. The unique offerings from her market reflect those traditional tastes.

Tongue (lengua): “It’s just a big muscle,” Vargas says. Tongue is high in protein but also high in saturated fat, and is beloved as an ingredient in street tacos. On weekdays the market sells beef tongue raw, but cooks it on Fridays to serve during the weekend. “It sells really well. It has such a good flavor,” says Vargas.

Cheek meat (barbacoa): Tender and inexpensive, authentic barbacoa can be made from either the meat on the inside of a cow’s cheeks or the entire head. Vargas says preparing it is simple. “You boil it in water with garlic, bay leaves, and salt. Leave it overnight. It’s pretty basic,” says Vargas. “Garlic is the key ingredient.” The result is a silky, immensely flavorful taco filling with a texture similar to finely chopped smoked brisket.

Tripe (tripa): Most Mexican markets sell tripe, or the stomach lining of a cow.

The most popular format is called honeycomb tripe, which is thoroughly cleaned, bleached white, and ends up looking like a honeycomb in appearance. It has a neutral flavor and, when diced, is used as a primary ingredient for menudo, a popular stew.

“It shrinks to these hard little straw shapes, like a hollowed-out pencil,” Vargas says. “The texture is a little chewy.” In some traditions, tripe is also occasionally eaten without being cleaned first. Vargas says that’s very much an acquired taste, and not one she personally enjoys. “It still has everything in it – all the contents of the intestines. When you take a bite, you can tell.”

Cow head (cabeza de vaca): Los Olivos also sells a full cow’s head, typically slow-cooked all at once in a smoker or wood-fired barbecue pit. The tender cheek meat and meat from the rest of the head are scraped off the skull and traditionally served in tacos as cabeza barbacoa – a popular breakfast food among Hispanic families. “We don’t sell the full carcass – it’s too big and we don’t have the room – but we do sell the cow head for barbacoa,” Vargas explains. “In essence, it’s the whole-head barbacoa. It has everything.”

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Amarillo Magazine • amarillomagonline.com • March 2016

The Future of Meat-Cutting

At Edes, Hensley says the butcher is a dying breed.

Bob Marler describes the skills he teaches as a lost art. Lyndon Brazile says the local meat market is disappearing. Are they right? Yes and no.

Just as gourmet coffee shops and specialty bakeries have become big business in recent years – including in Amarillo – artisanal butcher shops have begun popping up in trendy neighborhoods from San Francisco to Brooklyn. The Panhandle usually lags a few years behind coastal trends, but still: This is beef country.

Couldn’t our population of dedicated meat-eaters support a small-scale butcher?

At Market Street United, Irlbeck isn’t sure. “It would be nice to see a stand-alone butcher shop, but the profit margins in retail meat are pretty low,” he says. “You can make money but you’d have to have a good, steady customer base and even pick up restaurants to help supplement it.”

Brazile has experienced those economic marketplace uncertainties firsthand. “The biggest challenge has been the drought,” he says. One of the biggest impacts of the multi-year Texas drought, which began in 2010, was the increase in cattle prices. A lack of water made it harder to grow food for cattle, which meant many ranchers decreased their herds for economic reasons. A lower beef supply sent prices soaring. “The cost [of beef] has gone up dramatically, and it’s been really hard to make a profit,” says Brazile, who has relied on the other grocery items at Harold’s to balance out price fluctuations.

Marler says another challenge to the industry comes from changes in customers’ tastes. He doesn’t see evidence that higher-quality, higher-profit beef is automatically what they prefer. “Most people want a good, rich, red-colored beef,” he says. That’s not necessarily what they’ll get with choice or prime beef, which receive that designation, in part, due to the amount of marbling – the intramuscular fat dispersed within the leaner beef.

The presence of that fat gives a steak its flavor, but not all customers view the fat as a positive thing. Fiesta Foods sells leaner, low-fat, lower-quality select beef because that’s what its customer base wants. “We have gotten away from using choice and prime beef because

there is so much fat and marbling,” Marler says. “The customer wants a leaner beef, but one that still eats good and doesn’t have a lot of fat. So that’s what we cut.”

Regardless of where they’re employed or the types of products passing across the chopping block, these butchers and meat-cutters say serving customers and meeting their needs is at the heart of what they do. In fact, they don’t understand why anyone wouldn’t choose fresher beef, from more desirable cuts, accompanied by better service.

“At Walmart, you have to buy whatever is in their case,” Marler says.

Behind the counter at Harold’s, Brazile agrees. “They just put it out and people take it as it is,” he says of the big corporate supermarkets. “We try to offer something they don’t offer. We try to give them good service, and we cut and wrap meat as people want it.”

Meat cutter Ethan Stephenson at Market Street United

How to Cook a Steak

Hot-rare rare medium-rare medium medium-well well-done

You’ve purchased a nice, choice-grade rib-eye from your favorite meat market. It’s well-marbled, an inch-and-a-half thick, and already looks delicious. What next?

Because you live in the Texas Panhandle, you’re probably going to want to grill it. While most local carnivores agree grilling is the best way to cook a steak, they’re divided on whether to use gas or charcoal. “I like it cooked outside on the grill, but I’ve never been a gas grill person. I like charcoal or wood,” says Jack Hensley, general manager of Edes. Lyndon Brazile of Harold’s Farmers Market casts his vote for charcoal, too, but admits “either way is good.”

However, Fiesta Foods’ Market Supervisor Bob Marler says he prefers a propane grill to cook steak.

To wade through these mixed opinions, we left the meat markets behind to consult with someone who has built an empire on his knowledge of cooking steak: Bobby Lee of the legendary Big Texan Steak Ranch. Lee says the Big Texan’s cooks, who are on display in the dining room, may cook up to 1,500 steaks a night.

“A lot of places feature a different type of wood [for cooking steak],” he says, listing mesquite or hickory as popular options for wood-fired grills in steak restaurants. “But because of the beef that we have in the Texas Panhandle, we like a natural gas through lava rock.”

He says anything else – like the smoke from charcoal or a wood-fired grill – can distract from the natural flavor of the steak. “Our beef is the best in the world,” Lee says, so “we don’t want to push the flavor one way or another. We like the flavor of the beef with a natural flame against it. That’s the best way and the way we’ve always done it.”

A steak should be removed from the refrigerator and allowed to sit for around 20 minutes, at room temperature, before grilling. This helps it cook evenly. Pat the steak dry before placing it on a hot grill.

As for any other flavoring or marinade, Lee says to keep it simple. “We want to taste the beef,” he says. Before grilling, cooks at the Big Texan rub the restaurant’s personal Montreal steak seasoning blend on each steak. Lee says the ingredients are “sea salt, garlic, black pepper, and lemon – and that’s all it needs. It’s the purest of pure.”

Leave the steak on the grill until it browns and chars slightly, for four or five minutes, before flipping it to the other side. For a medium-rare steak, let it grill another three to five minutes to an internal temperature of 135 degrees. Medium steaks should cook to 140 degrees, or another five to seven minutes. Medium-well requires an internal temperature of 150 degrees, or eight to 10 minutes.

Absolutely do not cook it any longer than that, Lee warns. “As a steak person, you hate to see any steak well-done,” he says. If you’re going to do that, “just order a hamburger patty or a piece of chicken because the flavor in the meat burns up. A steak turns brown when you cook it is because the sugar in the blood caramelizes as it’s cooked.” Cook it too much and your fully brown steak becomes a flavorless steak.

How does Bobby Lee prefer his steak cooked? “Hot-rare or rare, depending on the thickness.”

He offers one last instruction: “If you go into a steakhouse and it has steak sauces on the table, you should order the chicken-fried steak or the fried chicken. A well-cooked steak doesn’t need anything.”

March 2016 • amarillomagonline.com • Amarillo Magazine

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Inspire

Capture the Moment

By Rita Rowzee Morrow

“We can only be said to be alive in those moments when our hearts are conscious of our treasures.” ~ Thornton Wilder

U

rban Dictionary, an online lexicon of the satirical sort, defines spring break as “a week where all the dumb kids go to Cancun and all the level-headed people get to relax.” I heartily concur with that assessment and am happy to report my story falls in with that second, more level-headed lot.

It was the late ’80s and I was pursuing a degree in finance under Dr. Miller, Dean of the School of Business at WT (now WTAMU). Any student fortunate enough to sit under Jerry Miller’s professorship will recall him as a force to be reckoned with – in all the best of ways.

Under his leadership as a full-time student doubling up on classroom hours, I remained on track to complete my undergraduate early and return to my employment with a savings and loan institution.

It’s no wonder then as graduation drew near, my thoughts had been so pushed and pulled, so stretched and taxed (not a pun!) that by the time spring break at last broke on the horizon, few things sounded more appealing to my ears than an invitation to steal away to an allexpense paid vacation in the Bahamas. Albeit, with my mother.

Let me explain.

A Mississippi girl, and by this time an honor-bound Texan since the day of my Amarillo wedding, there were few things I cherished more, then and now, than an opportunity to spend quality time among my family and friends from back home. With my mom – to this day one of my closest friends – always near the top of that list.

Dedicated to her profession in the healthcare industry, Mom had received a coveted award that year, including an all-inclusive trip for two to the islands. A single parent for as long as I can remember, she naturally turned to one of her children to accompany her. And as the one with time on my hands, I became that award’s lucky beneficiary.

Advertised as “a beautiful chain of islands offering stellar beaches, upscale resorts, and waterfront dining amidst the turquoise water stretching as far as the eye can see,” the vacation didn’t disappoint, although not necessarily for the reasons assumed. While we’ve both long forgotten many of the specifics – the name of the hotel, for instance, or even the particular island visited (we still differ on that) – I recall our travels for more than the immediate rest and companionship we so desperately needed. Ultimately, our trip provided me a life-long lesson as well, one on the value of expressed gratitude.

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Amarillo Magazine • amarillomagonline.com • March 2016

Midway through our stay on those sunny shores, we found ourselves aboard a small ship, seated outside its esteemed restaurant, feasting on a succulent seafood dish one of the locals had recommended.

Settled in at our corner table near the water’s edge, we sipped our switcha (lemonade), beneath the brilliant-blue Bahamian skies.

Against this backdrop imagine with me, if you will, suddenly being witness to a host of brightly colored native birds abruptly cascading and dipping into view, a few choosing to light on a freshly cleared table nearby. Delighted but stunned, we watched in stillness, amazed and immediately struck by the stark contrast of our silence against the birds’ lively songs. Not wishing to startle them, but in hopes of capturing the moment forever, I leaned carefully over to retrieve our camera from my shoulder bag. But, wait. There was no camera to be had. Despite my good intentions and checklists, it appeared I’d left our only “recording device” back in the hotel room.

Bear in mind this was long before the cut-and-paste, snap-andchat digital world we have become so accustomed to in our modern technological society. At that time there were no mobile devices: no iPhones, no iPads, no iPods – in fact, not a single iAnything.

Carpe diem is a phrase I remember first hearing in junior high.

A Latin aphorism often translated “seize the day,” it’s taken from a poem by Horace in 23 B.C. Carpe translates literally as “pluck”, with particular reference to the picking of fruit. So a more accurate interpretation, we’re told, might be “enjoy the day”, or “pluck the day when it is ripe”. But how, I wondered back then, especially when deprived of any special means? Which brings me back to my “Bahamian Rhapsody in Birding.”

Frantically fingering through my purse one last time, I sighed.

After the many days planning and preparing for this trip in tandem, it appeared there would be no capturing of this feathered flock, this postcard-perfect setting we shared. Unless…

Gratitude, it’s been said, is an action, not merely a feeling. An action! What if we were to try and record this experience through gratitude, through a verbal offering up of thanks? And so it was, my mom and I proceeded to record, to mentally videotape, that blessed

afternoon through language expressed in thanks. We sang out words like tropical, tranquil, perfect, sugary, sunny, intoxicating, lazy, colorful, cloudless, exotic, cool, warm, lively, breezy, tasty, blessed, togetherness. In no particular order, the words ran on without a care.

And in that one action we truly were able to freeze-frame a moment – now 30 years past – that would undoubtedly have been lost otherwise.

Sound overly simplistic? Yes, and that’s the point.

Owing to the impact of this experience I’ve been beholden ever since, often exercising gratitude alone – willingly at times and at others yet still of necessity – in order to best hold fast to things that matter.

And you know what? I continue to find it an amazingly accurate means to capture, frame, and process life.

As I write, my mom, 81, sits opposite me (as my dear husband tends and feeds a popping fire between us). She’s been spending a few days with us after a brief hospital stay in cardiac care, followed by a stint of rehab. ‘Mom,’ I slow my typing to ask, ‘Remember that time in the Baham…’ But before I can finish the question, she’s on to me, off and running.

“I remember we were out on the open part and you could see through to the other side. There were some birds flying around, and over to the side there was a tree limb leaning into the boat. Or, may have been the framing, or we sailed up to a tree. I recall several birds were flying around in an open space. Two or three lit on nearby branches. Oh, how peaceful. And we said, ‘Let’s remember this forever.

Let’s just put this in our mind and remember it forever.’ It’s just as clearly in my mind as if we had a picture.”

Edgar A. Guest, a prolific English-born American poet born in the 1880s and sometimes referred to as the People’s Poet, expresses it well in his poem: Gratitude Be grateful for the kindly friends that walk along your way; Be grateful for the skies of blue that smile from day to day; Be grateful for the health you own, the work you find to do, For round about you there are men less fortunate than you.

Be grateful for the growing trees, the roses soon to bloom, The tenderness of kindly hearts that shared your days of gloom; Be grateful for the morning dew, the grass beneath your feet, The soft caresses of your babes and all their laughter sweet.

Acquire the grateful habit, learn to see how blest you are, How much there is to gladden life, how little life to mar!

And what if rain shall fall to-day and you with grief are sad; Be grateful that you can recall the joys that you have had.

These days, finding ourselves in the early throes of an empty nest, you can be sure my husband, Paul, and I are thankful for every priceless picture and video we can put our hands on. But equally treasured to me are those passing moments when I’ve opted to stand in front of the camera instead of behind it, and ask, ‘Hey! What’s right with this picture?’

Rita Rowzee Morrow An inspirational speaker, singer, and comedian performing in 25 states to date, Rita will soon retire in order to spend more time with her family, scattered hither and yon. She and Paul, married 36 years, enjoy their slow-paced life in Lake Tanglewood on Morrow Mountain, where they relished raising their three fine sons. Rita would like to dedicate this article to her dear father, Harold, and mother, Mary Ellen, in Ellisville, Miss.

March 2016 • amarillomagonline.com • Amarillo Magazine

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W h at ’ s C o o k i n g ?

Sweet Springtime

“I

t’s a people-pleaser,” Nicole Fleetwood says of one of the Easter desserts she and McKinzie Hodges prepared for this issue. “You show up with a coconut cream pie and people will invite you in. Show up with a mincemeat pie and you may not be invited back.”

These Easter-themed desserts will definitely earn a return invitation for any Easter gathering. The unique carrot cake roll is especially appropriate. “On Easter gatherings you have quite a few people eating,” explains Fleetwood. “Once you make this large roll, you can slice it and accommodate a large crowd, and it’s still aesthetically pleasing. It’s beautiful to look at.” A 2012 winner of the Food Network’s “Cupcake Wars,” Fleetwood knows delicious and appealing food. She and Hodges recently joined forces to open Scratch Made Bakery & Café in downtown Amarillo, and share a few of their favorite Easter desserts. None of them involve mincemeat.

Photos by Shannon Richardson Recipes courtesy of Nicole Fleetwood and McKinzie Hodges, Scratch Made Bakery & Café

March 2016 • amarillomagonline.com • Amarillo Magazine

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Carrot Cake Roll Cake: 3 eggs 2/3 cup granulated sugar 2 tablespoons vegetable oil 1 teaspoon vanilla extract ½ teaspoon salt 1 teaspoon baking powder 1 teaspoon ginger ¼ teaspoon nutmeg 2 teaspoons cinnamon ¾ cup flour 2 cups shredded carrots (about 2 medium carrots) Powdered sugar, to aid in rolling Filling: 6 ounces cream cheese, at room temperature 4 tablespoons butter, at room temperature 2 cups powdered sugar 1 teaspoon vanilla extract Powdered sugar, for dusting Heat oven to 350 degrees. Line 10- by 15-inch jelly roll pan with foil; spray with cooking spray (I like to use the spray with flour). Beat eggs at high speed for 5 minutes, until frothy and dark yellow. Beat in sugar, oil, and vanilla extract. Whisk together salt, baking powder, ginger, nutmeg, cinnamon, and flour.

Stir into wet ingredients just until blended. Stir in carrots. Spread batter in prepared pan; use wooden spoon or spatula to spread it to all corners of pan. Bake for 9 to 11 minutes. While cake is baking, set clean kitchen towel onto large work surface. Sprinkle liberally with powdered sugar (about ¼ cup). As soon as cake comes out of oven, turn it over on towel. Remove foil carefully. Working at short end, fold edge of towel over cake. Roll tightly, rolling up cake into towel. Let cool completely while rolled, at least one hour. While cake is cooling, make frosting. Beat butter and cream cheese together until smooth.

Beat in powdered sugar and vanilla. When cake is cool, carefully unroll towel. Spread filling on cake evenly, and re-roll tightly. Chill until it firms up a bit, at least 30 minutes to one hour. Dust with powdered sugar, then slice and serve. Cake can be wrapped in plastic and frozen for up to one month.

Makes 12 to 14 servings

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Amarillo Magazine • amarillomagonline.com • March 2016

Coconut Cream Pie 1 refrigerated pie crust (or homemade if you prefer) ¾ cup sugar 1/3 cup cornstarch 3 cups half and half 2 egg yolks 1 egg 1 cup sweetened shredded coconut 1 teaspoon vanilla 2 cups heavy cream ½ cup sugar ½ teaspoon vanilla ½ teaspoon coconut extract ¼ cup toasted coconut

Heat oven to 400 degrees. Press pie crust into 9-inch pie pan and bake on lower rack for 10 to 15 minutes (until crust is browned).

Allow to cool completely. Spread ¼ cup coconut onto baking sheet and bake until golden brown. Set toasted coconut aside for topping. Combine sugar, cornstarch, egg, egg yolks, and half and half in saucepan. Whisk together and bring to boil over medium heat. Allow to boil for 1 to 2 minutes and remove from heat. Stir in coconut and vanilla. Pour into pie crust and chill until firm. Whip heavy cream at high speed. Slowly add sugar, vanilla and coconut extract. Beat until stiff peaks form. Spread whipped cream over pie. Sprinkle with toasted coconut. Refrigerate until ready to serve.

Makes 8 to 10 servings

March 2016 • amarillomagonline.com • Amarillo Magazine

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Hummingbird Cupcakes 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 cups sugar 1 teaspoon cinnamon 3 eggs 1 cup vegetable oil 1 ½ teaspoons pure vanilla extract 1 (8 ounce) can crushed pineapple, drained 1 cup chopped pecans 2 cups chopped bananas Heat oven to 350 degrees. Line two standard-size muffin tins with 24 cupcake liners. In bowl of stand mixer fitted with paddle attachment, incorporate flour, baking soda, salt, sugar and cinnamon; mix at low speed until completely incorporated. Add eggs, oil and vanilla to flour mixture, being certain to mix without over beating – add chopped banana, crushed pineapple, and nuts until mixed, being sure to not over-beat. Fill cupcake liners two-thirds full; bake for approximately 24 minutes. Cupcakes are done when clean tooth pick inserted in center comes out clean. Allow cupcakes to cool completely.

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Amarillo Magazine • amarillomagonline.com • March 2016

Cream Cheese Frosting 16 ounces cream cheese, at room temperature 1 cup unsalted butter, at room temperature 2 ½ to 3 cups sifted powdered sugar 2 teaspoons pure vanilla extract In bowl of stand mixer add butter and cream cheese; beat until light and fluffy. Add powdered sugar ½ cup at a time until desired taste is reached, then add vanilla.

Coconut Birds’ Nests 4 cups shredded sweetened coconut 1 (11 ounce) can sweetened condensed milk 1 teaspoon almond extract Heat oven to 350 degrees. Spray six dozen mini-muffin pans with non-stick spray; set aside. Incorporate all ingredients in large bowl and press 2 tablespoons of mixture into prepared mini-muffin pans. Bake until golden brown (approximately 15 minutes). Remove from oven immediately and press with round spoon to create divot in center of nest. To assemble, generously frost top of each cupcake; top with bird’s nest and fill nest with candy of choice.

Makes 6 dozen cupcakes

Meet the Cooks

Nicole Fleetwood and McKinzie Hodges of Scratch Made Bakery & Café

“Y

ou know how sometimes you just find something that you’re good at?” Nicole Fleetwood asks. “Some people are athletically inclined. Some people can run 26 miles. They’re just built for it. This is what I’m good at.”

Fleetwood didn’t grow up baking, though her mother was always in the kitchen. She has, however, always had a passion for what she calls “real food,” and used to leave other bakeries a little dissatisfied. In 2011, while living in New Bern, N.C., she says, “I was fairly unimpressed with individuals who were not baking from scratch and charging premium prices.” With a year to kill before starting nursing school, Fleetwood decided to take matters into her own hands, and began baking cupcakes and selling them at the local farmer’s market.

It was supposed to be a hobby. But one thing led to another, and by the summer of 2012 Fleetwood found herself traveling to Los Angeles to compete in the second episode of season 7 of the Food Network show “Cupcake Wars” (at the time, her name was Nicole Costa). She won the intense competition and her business exploded locally.

Fleetwood was in the process of establishing a storefront in New Bern when her ex-husband’s job transfer brought them to Texas.

Once in Amarillo, Fleetwood opened the always-fromscratch The Wild Cupcake downtown near the Chase Building. In late 2015, she began collaborating with McKinzie Hodges, who had been operating an at-home bakery called A Spoonful of Sugar. Fleetwood had become discouraged at the task of trying to grow a business on her own. “I was ready to never do this again,” she says. “McKinzie had

wanted to open a bakery for a long time. We met, hit if off really well, and she said, ‘Don’t close.

I’m ready to take the next step.’”

They decided to merge their existing bakeries.

In early January of this year, the duo rebranded Fleetwood’s existing storefront into Scratch Made Bakery & Café. “McKinzie is a phenomenal cake decorator,” Fleetwood says.

“Right now we’re offering brunch on Saturday. Our ultimate goal is to be able to serve breakfast and lunch when the two of us can actually make all those things happen.”

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March 2016 • amarillomagonline.com • Amarillo Magazine

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Amarillo Magazine • amarillomagonline.com • March 2016

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W h at ’ s C o o k i n g ?

Pot Luck

“E

verybody I’ve ever met in Amarillo seems to have their own chili recipe,” says Chad Lardie, owner of Embers Steak House. And, he notes cautiously, chili-lovers can be a passionate, opinionated group.

So when we asked him to share a few recipes for the spicy dish, he knew he wouldn’t be able to convince anyone to abandon a beloved standby. “Chili recipes seem to be a family secret. Everyone thinks theirs is the best,” he says. Instead, he took a different approach, abandoning anything close to a traditional chili.

For this issue, he recommends three unique, alternative approaches to the rich, flavorful stew: a white chicken chili with poblano peppers, a pork chili reliant on green chiles – a regional favorite – and a vegetarian chili using stew vegetables, portabella mushrooms and chipotle flavoring.

Photos by Shannon Richardson Recipes courtesy of Chad Lardie, Embers Steak House

March 2016 • amarillomagonline.com • Amarillo Magazine

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Veggie Chili 2 tablespoons olive oil 2 cups yellow onion, chopped 1 cup green bell pepper, chopped ½ cup celery, diced ½ cup carrot, diced 1 tablespoon jalapeño pepper, diced 8 portabella mushrooms, chopped 4 garlic cloves, minced 3 tablespoons unsalted tomato paste 1 ½ tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano

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Amarillo Magazine • amarillomagonline.com • March 2016

½ teaspoon smoked paprika 1 small jar chipotle peppers with adobo 1 can (14.5 ounce) stewed tomatoes with juice 3 cups water 1 cup low-sodium vegetable juice 1 bottle beer 1 can (14.5 ounce) unsalted kidney beans, rinsed and drained ½ cup red onion, diced ¼ cup sour cream Add vegetables, peppers, garlic and oil to large pot; sauté.

Stir in vegetable juice, water, tomato paste, spices and beans; simmer for 2 hours. Garnish with sour cream and red onions.

Makes 8 to 10 servings

Colorado Green Chili 2 green bell peppers, diced 4 large poblano peppers, diced 3 red Fresno chiles, diced 4 large cans diced green chiles 1 tablespoon olive oil 1 boneless pork shoulder, cut into ¾-inch pieces 5 strips bacon, diced 2 cups yellow onion, chopped 6 garlic cloves, chopped 2 teaspoons chili powder 1 ½ teaspoons dried oregano 1 teaspoon ground cumin 4 cups unsalted chicken stock 4 large tomatillos, finely chopped 3 tablespoons masa ½ cup sour cream ¼ cup fresh cilantro leaves Place peppers, onions and pork in large pot; brown. Add chicken broth and spices; simmer for 2 hours over low heat.

Add masa; stir thoroughly. Garnish with sour cream and cilantro.

Makes 6 to 8 servings

March 2016 • amarillomagonline.com • Amarillo Magazine

39

White Chicken Poblano Chili 4 chicken breasts 5 cups water 2 tablespoons butter 2 tablespoons olive oil 1 white onion, chopped 4 large cloves garlic, minced 6 to 8 poblano peppers, roasted 1 jalapeño pepper, seeded, stemmed, and thinly sliced 1 pound dried great northern beans, rinsed ½ teaspoon chili powder ½ teaspoon cayenne pepper 1 ½ tablespoons ground cumin 1 cup heavy cream ½ teaspoon salt, or to taste White pepper Sour cream to garnish Soak beans in water for 2 to 3 hours. Roast poblano peppers and dice.

Sauté chicken and onions in olive oil. Add poblanos, jalapeño, beans, water and spices; cook for 2 hours. Add heavy cream. Garnish with sour cream before serving.

Makes 6 to 8 servings

40

Amarillo Magazine • amarillomagonline.com • March 2016

Meet the Cook

Chad Lardie of Embers Steak House

A

fter graduating from Texas Tech’s hotel, restaurant, and institutional management program, Chad Lardie worked for more than a decade managing Johnny Carino’s restaurants.

When local favorite David’s Steakhouse closed its doors in 2010 – opening up a well-known location in the Wolflin area – Lardie jumped at the opportunity to create a restaurant of his own. He introduced Embers Steak House in early 2011, and delicious steaks, seafood, and burgers have been sizzling on its charcoal and hickory-wood grill ever since.

“We’ve created a really great base of regular customers and are always bringing

new customers in,” he says. “Because it started as a known location, some people may have confused us with David’s at the beginning. They saw we were doing something a little bit different, but familiar enough that they really enjoyed it.”

Lardie says a focus on highquality ingredients and unique cuts of meat is what sets Embers apart.

He describes his restaurant as more closely aligned with a New York or Chicagostyle steakhouse than a traditional southern one, which might serve chicken-fried steak or ribs alongside rib-eyes. “All of our steaks

are hand-cut, and we offer a variety of steaks that people may not always see,” he says.

These include a ground buffalo steak with a mushroom demi-glace, a buffalo tenderloin, and the popular buffalo burger.

He says the buffalo dishes have proven a hit with local diners. “Buffalo is a lot healthier than beef,” he says. “It actually has less fat than chicken. There’s a ton of research right now that says buffalo is a great alternative for people who are trying to eat healthy. Personally, I think the flavor of buffalo is a little bit richer and a little bit sweeter than beef.”

As for the chili recipes he provided in this issue, Lardie knows he doesn’t always see eye-to-eye with locals. “I was born a Yankee,” he says. “To me, chili has to have beans, but around here chili doesn’t have beans. But I think it’s one of those platforms where there’s so much you can do with it, everyone can do their own thing. I don’t think there’s a ‘true’ chili. It just depends on your taste preferences.”

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March 2016 • amarillomagonline.com • Amarillo Magazine

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A Pirates of Penzance Ball MARCH 19, 2016

AMARILLO COUNTRY CLUB Imagine yourself aboard a Pirate Ship, sailing the High Seas with swashbucklers and feisty buccaneers.

Celebrate with food and drink after docking in an enchanting port along the coast of Spain, France or Morocco.

Discover the Treasure Hideout and try your luck gambling in the Pirate King’s private quarters.

It promises to be a magical evening filled with dancing, entertainment and surprises!

Start at amarillomagonline.com.

See behind-the-scenes photos and read web exclusives.

Call 806.372.7464 for reservations 42

Amarillo Magazine • amarillomagonline.com • March 2016

March

photo courtesy of Amarillo Little Theatre

Events

Amarillo Little Theatre presents “Love Letters”

E

xperience ALT’s latest performance with the drama, “Love Letters”, by A.R. Gurney. Starring ALT Managing/Artistic Director Allen Shankles and a revolving cast of actresses, audiences will follow the relationship between an unlikely couple as chronicled in their correspondence with each other. The play explores a relationship that endures a lifetime.

Catch “Love Letters” this month in six evening performances and two matinees.

March 3-5, 8 p.m.

March 6, 2:30 p.m.

March 10-12, 8 p.m.

March 13, 2:30 p.m.

Amarillo Little Theatre Main Stage 2019 Civic Circle 355.9991 amarillolittletheatre.org

View an updated listing of events throughout the month at amarillomagonline.com.

To have an event listed on the calendar, email details to michele.mcaffrey@amarillo.com or fax a press release to 806.345.3282.

March 2016 • amarillomagonline.com • Amarillo Magazine

43

Arts & Entertainment

Easter at First Baptist Church of Amarillo Celebrating the R esurrection of our Savior!

Join us as we celebrate new life, new beginnings!

March 2-3 UIL Orchestra Concert TBA Amarillo Civic Center Complex, 401 S. Buchanan St., 378.3096

March 3 Hispanic Flamenco Ballet 9:50-11 a.m. and 11:15 a.m.-12:20 p.m. Globe-News Center for the Performing Arts, 500 S. Buchanan St., 378.3096 Friends of Aeolian-Skinner Opus 1024 present Todd Green, Multi-instrumentalist 7:30 p.m. St. Andrew’s Episcopal Church, 1601 S. Georgia St., 376.6316, ext. 105

March 3-5

Good Friday Service March 25, 6:30 p.m.

Sanctuary Preschool Spring Egg Hunt Saturday, March 26 Birth-Age 2 – 9:30 a.m.

Ages 3-4 – 10:15 a.m.

Kindergarten Age – 11:00 a.m.

Family Life Center

Easter Bible Study for all ages March 27, 9:45 a.m.

Education Building

Easter Worship Celebration March 27, 8:30 and 11:00 a.m.

Sanctuary

Dr. Howard Batson, Pastor

Amarillo Little Theatre presents “Love Letters” 8 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

March 4 First Friday Art Walk 5-9 p.m. The Galleries at Sunset, 3701 Plains Blvd., 353.5700

March 11-12 Amarillo Symphony presents “The Firebird!” 7:30-9:30 p.m. Globe-News Center for the Performing Arts, 500 S. Buchanan St., 378.3096

March 13 Amarillo Little Theatre presents “Love Letters” 2:30 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991 TheatreAC presents “Rent” 3 p.m.

TheatreAC, 2201 S. Washington St., 371.5359 Gabriel Iglesias “#FluffyBreaksEven” Tour 7:30-10 p.m. No children younger than 17 admitted. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096

March 24 Stephen Fite Concert 10:30-11:30 a.m.

Amarillo Civic Center Complex Auditorium, 401 S. Buchanan St., 378.3096

March 25-26

WTAMU Showcase of Music 7:30 -10:30 p.m. Globe-News Center for the Performing Arts, 500 S. Buchanan St., 378.3096

Amarillo Little Theatre Academy presents “Disney’s Aladdin Jr.” 7:30 p.m.

Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

March 5

March 26-27

Chamber Music Amarillo presents “Passion” 5-10 p.m. Fibonacci Space, 3306 SW Sixth Ave., 236.3545 Colin Mochrie & Brad Sherwood – Two Man Group 7:30-10 p.m. Known by TV audiences for their work on “Whose Line is it Anyway?”, Colin and Brad improvise new material every night from audience suggestions and participation, just like a live version of the television show. GlobeNews Center for the Performing Arts, 500 S. Buchanan St., 378.3096

Amarillo Little Theatre Academy presents “Disney’s Aladdin Jr.” 2:30 p.m.

Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

Benefits & Fundraisers March 1 Presbyterian Home for Children Banquet 7-9 p.m. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

March 6

March 3

Amarillo Little Theatre presents “Love Letters” 2:30 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

Restaurant Roundup 2016 5-9 p.m. Event will feature more than 50 restaurants and wineries, live Battle of the Chefs competition, live entertainment, and dancing. Funds will benefit Amarillo Area Foundation scholarships and local culinary education programs. Tri-State Fairgrounds, Rex Baxter Building, 3301 SE 10th Ave., 672.4118

March 9-10 Broadway Spotlight Series “Bullets over Broadway” 7:30 p.m. Amarillo Civic Center Complex Auditorium, 401 S. Buchanan St., 378.3096

March 10-12 TheatreAC presents “Rent” 7:30 p.m.

TheatreAC, 2201 S. Washington St., 371.5359 Amarillo Little Theatre presents “Love Letters” 8 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

Carenet Pregnancy Center Banquet 6:309 p.m. Amarillo Civic Center Complex, 401 S. Buchanan St., 378.3096

March 4 “Vignettes: The Art of Home Décor” Opening Reception 6-9 p.m. Cerulean Gallery, 2762 Duniven Circle, 231.0615

March 5 Thirteenth and Tyler | 373-2891 | www.firstamarillo.org

44

Amarillo Magazine • amarillomagonline.com • March 2016

Make-A-Wish Car Show 10 a.m.-7 p.m.

Amarillo Civic Center Complex, 401 S. Buchanan St., 378.3096

Panhandle-Plains Invitational Art Show and Sale 6-8 p.m.

Now in its 17th year, the Panhandle-Plains Invitational Western Art Show and Sale will feature works from established and recognized artists. Panhandle-Plains Historical Museum, Foran Gallery, 2503 Fourth Ave., Canyon, 651.2244

Amarillo Globe-News amarillo.com Amarillo Magazine

Speakeasy 2016 8 p.m.-12 a.m. Amarillo National Bank Skyline Room, Plaza One, 410 S. Taylor St., 917.224.3023

AGN TV

March 6

AGN Custom Publishing

Make-A-Wish Car Show 10 a.m.-5 p.m. Amarillo Civic Center Complex, 401 S. Buchanan St., 378.3096

Apartments Amarillo

March 7 Fellowship of Christian Athletes Victory Banquet 5-8 p.m. A Featuring National Hall of Fame Coach Bobby Bowden, the legendary Florida State coach, who has won more major college football games than all but one other coach in his 34-year career. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

March 8 Share the Love 7:30-9:30 p.m. Presented by Special Delivery Infant Adoption Agency and featuring speaker and author Jen Hatmaker. Polk Street United Methodist Church, 1401 S. Polk St., 367.6755

Best of Amarillo

one company. countless solutions.

Discover Amarillo Drive EverythingAmarillo.com Get Out jobs.amarillo.com Our Town

March 10 Celebrate Freedom Banquet 6-10 p.m. Amarillo Civic Center Complex Grand Plaza, 401 S. Buchanan St., 378.3096

Sunday Homes TV Week

March 19 Fol de Rol 6:30-10:30 p.m. This year’s masquerade ball will be pirate themed to celebrate the upcoming “The Pirates of Penzance” performance in April. Evening will include live music by Patrick Swindell and Pizzazz, dancing, international cuisine, and a silent auction. Funds raised will benefit the Amarillo Opera. Amarillo Country Club, 4800 Bushland Blvd., 372.7464

March 31 Hope Fest Banquet 6:30-9 p.m. Funds raised will benefit Sharing Hope Ministry and Patsy’s Place Transitional Home. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

Music March 2 Sirsy 8:30 p.m. The 806, 2812 SW Sixth Ave., 322.1806

March 4 JB and The Moonshine Band 8 p.m. Midnight Rodeo, 4400 S. Georgia St., 358.7083 Eric James Band 9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

March 5 Shawn James and The Shapeshifters 9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840 The Flying Elbows 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.0097

March 6 The 10 Cent Cigars 9 p.m. The 806, 2812 SW Sixth Ave., 322.1806

900 S. HarriSon • amarillo, TX 79101 • 806-345-3430

Discover the difference!

Celebrating the Resurrection of our Savior!

Rise Up Family Easter Event and Free Dinner March 23, 6 p.m. in Snodgrass Hall Experience the Easter story through crafts, activities and a special Easter egg hunt.

Maundy Thursday, March 24, 6 p.m. in the Chapel Good Friday, March 25, 6 p.m. in the Sanctuary Easter Worship Celebration, March 27, 10 a.m. in the Sanctuary

First Christian Church (Disciples of Christ) 3001 Wolflin Ave. • fccama.org

March 2016 • amarillomagonline.com • Amarillo Magazine

45

March 8

March 26

The Mobros 8:30 p.m. The 806, 2812 SW Sixth Ave., 322.1806

Brad Booker Band 8 p.m. Hoots Pub, 2424 Hobbs Road, 356.7548

March 10

March 27

Brad Booker Band 8 p.m. Hoots Pub, 2424 Hobbs Road, 356.7548

Pullman Standard 8:30 p.m. The 806, 2812 SW Sixth Ave., 322.1806

March 11 Ponder the Albatross 9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840 Von Stomper 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.0097

March 12 Kerry, Lane and Chad: Acoustic Night with Friends 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.0097

AEC Awards Ceremony 5:30-7:30 p.m.

WTAMU Enterprise Center awards recipients of its annual EnterPrize Challenge. WTAMU Enterprise Center, 2300 N. Western St., 374.9777

March 5

Foxfeather 7 p.m. The 806, 2812 SW Sixth Ave., 322.1806

March 14

March 8

Indigenous Robot with Sit Kitty Sit 8:30 p.m. The 806, 2812 SW Sixth Ave., 322.1806

March 15 Richard Strater 8:30 p.m. The 806, 2812 SW Sixth Ave., 322.1806

March 18 Motion Theatre 9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840 Arkansas Family Reunion 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.0097

March 19 Satelite Sky 9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

March 20 Bobby Meader Music with Pink Bastard and Crunk Witch 8:30 p.m. The 806, 2812 SW Sixth Ave., 322.1806

March 21 Community Center 8:30 p.m. The 806, 2812 SW Sixth Ave., 322.1806 Lollipop Records Showcase 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.0097

March 24 Wood & Wire 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.0097

March 25 Radio Birds 9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840 Mount Ivy and Gleewood 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.0097

Amarillo Magazine • amarillomagonline.com • March 2016

March 3

Kicker Arenacross 7:30 p.m. Presented

by Cycle City Promotions. Tri-State Fairgrounds, Amarillo National Center, 3301 SE 10th Ave., 378.3096

March 13

46

Special Events

Toddler Tuesdays 10:30-11:30 a.m. With a new topic each month, children ages 2-5, and their families, can hear a children’s story about history or art, explore hands-on artifacts, and then participate in a craft activity. Event is free with museum admission. PanhandlePlains Historical Museum, 2503 Fourth Ave., Canyon, 651.2244

March 12 Different Shares of Red; Women and HIV 10 a.m.-2 p.m. Amarillo Civic Center Complex Grand Plaza, 401 S. Buchanan St., 378.3096

March 13 Miss and Teen Amarillo Latina 2016 7-9 p.m. Globe-News Center for the Performing Arts, 500 S. Buchanan St., 378.3096

March 19 Amarillo Walking Tours 10 a.m.-1 p.m. Part of a series of historic walking tours lead

by Associate Director of Curatorial Affairs/ Curator of Art and Western Heritage, Michael Grauer. Tours will begin at Herring Hotel and will conclude at the Santa Fe Building. 651.2242

March 22 Texas Talks with Dr. Jean Stuntz 5:30-8 p.m. As the newest educational initiative from the Texas State Historical Association, and in partnership with the Panhandle-Plains Historical Museum, Dr. Jean Stuntz will discuss “From San Antonio to the Panhandle: Texas Pioneer Women” to celebrate Texas History and Women’s History Month. Reception to follow. Panhandle-Plains Historical Museum, Hazlewood Lecture Hall, 2503 Fourth Ave., Canyon, 651.2244

March 26

March 25-26

“A Brief History of Coffee” 2-4 p.m.

Palace Coffee Company Owner Patrick Burns will present a brief history of coffee and baristas will be on hand to provide samples. This event is free with regular admission. Panhandle-Plains Historical Museum, 2503 Fourth Ave., Canyon, 651.2244

Amarillo Bulls vs. Lone Star Brahmas 7:05 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096

Amarillo Motor Sports Hall of Fame Banquet 6-11 p.m. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

Sports & Recreation March 4 Buff Baseball vs. Tarleton State 6:30 p.m.

Wilder Park, Canyon, 651.4400

March 5 Buff Baseball vs. Tarleton State 4 p.m. and 6:30 p.m. Wilder Park, Canyon, 651.4400

March 6 Buff Baseball vs. Tarleton State 1 p.m.

Wilder Park, Canyon, 651.4400

March 11 Lady Buff Softball vs. Angelo State 5 p.m. and 7 p.m. Schaeffer Park, Canyon, 651.4400

March 11-12 Amarillo Bulls vs. Topeka RoadRunners 7:05 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096

March 12 Lady Buff Softball vs. Angelo State 3 p.m. and 5 p.m. Schaeffer Park, Canyon, 651.4400

March 18 Buff Baseball vs. Angelo State 6:30 p.m.

Wilder Park, Canyon, 651.4400

March 26 Lady Buff Softball vs. Angelo State 3 p.m. and 5 p.m. Schaeffer Park, Canyon, 651.4400

Trade Shows March 11 Just Between Friends Consignment Sale 9 a.m.-7 p.m. Amarillo Civic Center Complex Regency Room, 401 S. Buchanan St., 378.3096 The Peddler Show 12-7 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 378.3096

March 12 Texas Gun & Knife Show 9 a.m.-5 p.m.

Amarillo Civic Center Complex South Exhibit Hall, 401 S. Buchanan St., 378.3096 Just Between Friends Consignment Sale 9 a.m.-6 p.m. Amarillo Civic Center Complex Regency Room, 401 S. Buchanan St., 378.3096 The Peddler Show 9 a.m.-6 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 378.3096

Texas Gun & Knife Show 10 a.m.4 p.m. Amarillo Civic Center Complex South Exhibit Hall, 401 S. Buchanan St., 378.3096

Buff Baseball vs. Angelo State 4 p.m. and 6:30 p.m. Wilder Park, Canyon, 651.4400

March 18

Amarillo Venom vs. Dodge City Law 7:05 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096

Amarillo’s Largest Garage Sale 10 a.m.5 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 378.3096

March 20

March 19

Buff Baseball vs. Angelo State 1 p.m.

Wilder Park, Canyon, 651.4400

Amarillo’s Largest Garage Sale 9 a.m.4 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 378.3096

7620 Wallace Blvd. Amarillo, Tx. 79124 • 806-359-5468

Just Between Friends Consignment Sale 8 a.m.-3 p.m. Amarillo Civic Center Complex Regency Room, 401 S. Buchanan St., 378.3096

March 19

Lady Buff Softball vs. Cameron 5 p.m. and 7 p.m. Schaeffer Park, Canyon, 651.4400

Back Row: Gregory May, MD; Cullen Hopkins, MD; George Barnett, MD; Dudley Freeman, MD; Jamie Wilkerson, MD; Front Row: Haylee Devries, PA-C; Sarah Bergeron, WHNP; Brenna Payne, WHNP

March 13

The Peddler Show 11 a.m.-4 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 378.3096

March 25

“You don’t choose your family.

They are God’s gift to you, as you are to them.”

March 31 McCarty-Hull Expo 9 a.m.-4 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 378.3096

March 2016 • amarillomagonline.com • Amarillo Magazine

47

DISHED UP

A D V E R T I S E M E N T

What are you waiting for?

From dinner to “I Do,” La Fiesta Grande is ready to party

L

a Fiesta Grande is steeped in Mexican tradition, but there’s nothing ordinary about it.

Blending culinary heritage with a fresh twist on taste, La Fiesta Grande’s menu won’t disappoint. And with wedding season just around the corner, there’s a variety of catering options so you can take the party with you.

Visit La Fiesta and try the Shrimp Tacos – mesquite grilled shrimp served with pico de gallo, baja cream sauce, fluffy rice, and delicious charra beans. Pair it with one of your favorite drinks from the bar, or venture on the wild side and try something new, like a Mexican Pop – a glass of champagne served with a palleta de fresca – it’s a La Fiesta Grande twist on a popular trend.

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Incing eui ea commodignit pratet Itatium excerionet odipis cus am in wis nim quat prat. Um zzrit nisnienist, nim dus et mos excesciam La Fiesta Grande 7415 SW 45th Ave. cipit ad ming eugiate Amarillo, modio odTexas diat 79119 RESTAURANT NAME reptaspienis exces ent lam latur2200 minRoss St. 0000 N. STREET W AY ipsumsandre iriure ea ad ciderum rem incipsam aut ea volorAmarillo, Texas 79103 feum zzrit 806.352.1330 CITY, ST, 00000 LaFiestaGrande.com delit ulla autpatie modolestie core do emque solor aut fugit invel est 806.374.3689 anis (XXX) XXX-XXXX nulparum quate optinisti quideribus, dunt nullan henibh el delit nim

SPECIAL ADVERTISING SECTION

DENTAL PROFILES

2016

DENTAL PROFILES

Dr. Steve Astuto

D

r. Steve Astuto believes orthodontics is a slow plastic surgery that changes lives in a positive way, particularly for those who just want to be confident wearing a smile.

It was this impact on others that propelled him into the field and the rewards continue with each patient.

With four offices – one each in Amarillo, Childress, Dalhart, and Hereford – Dr. Astuto has made comprehensive orthodontic care available to everyone the Panhandle. In fact, he’s the only doctor in the area who offers invisible braces, where the gear is on the inside of the teeth instead of the outside.

With a staff of 13, the offices are efficient and effective.

Treatment time is less than one might experience with other orthodontists, as Dr. Astuto asserts that he is never five minutes behind schedule.

Dr. Steve Astuto

7901 SW 45th Ave. • 359.1683 • amazingortho.com

50

DENTIST PROFILES • SPECIAL ADVERTISING SECTION

“Patients never have to wait on me,” he says. “I feel like that patient’s time is as important as mine.”

Recently, more general dentistry practices have been offering orthodontic work, a trend that Dr. Astuto says can do more harm than good. It’s like going to your general practitioner for heart surgery, he says. No level of general practice can achieve the results of a specially trained orthodontist. Dr. Astuto received his undergraduate and Doctorate of Dental Surgery from Creighton University in Omaha, as well as a Master’s of Science in Orthodontics from St. Louis University.

In addition to improving smiles, Dr. Astuto values the long relationships he gets to build with patients and their families.

“It’s honestly an honor,” says Dr. Astuto. “I’m truly humbled and honored that people trust me with their smiles.

Orthodontics is a wonderful specialty. It changes smiles and faces and that’s a lifelong gift.”

When he isn’t in the office, Dr. Astuto enjoys kickboxing, skydiving, and spending time with his wife, Linda, and their three children.

DENTAL PROFILES

From left: Dr. Moore, Dr. Dowlearn, Dr. Allison, Dr. Wieck, Dr. King, and Dr. McPherson

Dental Group of Amarillo

F

rom the original formation of the Dental Group of Amarillo, the doctors chose to take a different route than other practices. In addition to the highest quality and efficiency of care, the team of six doctors and 10 hygienists committed themselves to providing the kind of customer service patients want and deserve.

“Patient care and customer service are always our top priority,” says Dr. King. “We feel that this is what sets us apart from other offices and the reason why we have won Best of Amarillo for the past six years.”

The Dental Group also takes the extra step to be respectful of the patient’s time. Being a larger practice with two locations, patients have more appointment times to choose from, and the up-to-date technology means their time in the seat is more efficient.

“We constantly evaluate new technologies that come out and will use what we think will improve treatment or patient comfort and safety,” says Dr. King. “However, we are not quick

to jump on the latest trend if we don’t feel it will be more cost effective for our patients or add value to their dental experience. We are very mindful of what we choose to ensure that it works best financially and clinically for our patients, not just for us.”

Because not everyone loves going to the dentist, the Dental Group works extra hard to make sure each patient has the best experience possible. It starts by establishing trust and putting patients at ease about the quality and proficiency of their care.

The Dental Group of Amarillo offers all aspects of dentistry and is equipped to care for the entire family in each of its two locations.

Dental Group of Amarillo 2401 Commerce St. • 358.7633 6601 Ravenwood Dr. • 358.7633 dentalgroupofamarillo.com DENTIST PROFILES • SPECIAL ADVERTISING SECTION

51

DENTAL PROFILES

Lamb Dental

A

t Lamb Dental, Dr. Randall Lamb and his exceptional team take pride in providing a welcoming, friendly environment. They attribute much of the practice’s success to their ability to effectively share their dental knowledge and experience so patients understand their treatment options and alternatives. In addition, Dr. Lamb insists on offering a listening ear and a gentle hand.

“On a first visit it is not uncommon to hear from a new patient, ‘I hate going to the dentist.’ In fact, several women have even suggested that they would rather give birth,” says Dr. Lamb. “Our goal is to make converts of those patients who have had bad dental experiences.”

The philosophy of the office is rooted in communication, which

Lamb Dental 8810 Tarter Ave. • 351.0600 lambdental.com 52

DENTIST PROFILES • SPECIAL ADVERTISING SECTION

builds trust and loyalty between the doctor and his patient.

“Although it is a demanding profession, my greatest professional joy is becoming acquainted with my patients and their families and earning their trust,” says Dr. Lamb.

The experienced and helpful staff includes 14 dental professionals who have a combined 225 years of experience.

Because of the office’s strong training standards, many local students have interned with Lamb Dental and gone on to become dentists, dental assistants and hygienists.

Lamb Dental offers a wide range of preventive and restorative care, everything from routine cleanings, fillings, crowns, implants and root canals, and cosmetic procedures such as tooth whitening and porcelain veneers. Patients also have the benefit of state-of-the art dental technology, as well as care from a staff that has undergone advanced training.

“We are grateful for our patients and the referrals of their friends and family,” says Dr. Lamb. “We welcome you to Lamb Dental.”

Sharing Hope Ministry

image from Amarillo Public Library Archives

Retro Rewind

I

John F. Speed

f you’re going to be the horse-riding deputy sheriff of a Western town like Amarillo, and you’re going to wear a gold-star law enforcement badge and a wide-brimmed hat, then there’s hardly a better name than John F. Speed.

After a city ordinance created the Amarillo Police Department, Speed became the city’s first Chief 54

Amarillo Magazine • amarillomagonline.com • March 2016

of Police, serving the city from 1913 to 1915. This 1911 photo was taken during Speed’s tenure at City Hall with the Sheriff’s department. He and the horse (name unknown) were standing near the Fourth Street fire station, which, at the time, also housed the Amarillo Public Library.

20 Questions

with

Angela Ragland Sponsorship/Marketing Director, Amarillo Tri-State Exposition, TriState Fair & Rodeo

56

Amarillo Magazine • amarillomagonline.com • March 2016

Photo by Shannon Richardson

What is the best advice you received when you were beginning your career? Do your job and do it better than even you imagined you could do it. How do you use social media to grow your network? The fair and event industries are big users of social media platforms. We also engage all age ranges, so a clear and quick message is best for our followers. How do you maintain balance? I exercise, have a large social circle, and travel. What has been your wisest investment? My faith. How has your past work experience shaped you into a leader? I grew up competing in fairs. It was never a question of “Are we going to the fair?” it was a question of “How many projects can we enter?” What is the best part about your job? Seeing the youth of this area each year at the fair. Growing up in 4-H, I learned early on that the best reward for my hard work all year with my projects was to attend the county and state fair to compete against my friends and see who had excelled in their project work. I didn’t always win, but I always learned. Our competitors have that same spirit and passion for their work.

How has mentorship made a difference in your professional and private life? Everyone needs a good mentor for guidance.

Which living person do you most admire and why? My dad, Robert Markley, and my husband, J. D. Ragland. My dad farms in southeast Kansas, and he taught me confidence and to put my best foot forward each and every day. My husband is the Randall County extension agent and he has taught me compassion for others and patience. Which over-used word or phrase makes you cringe? “We have always done it this way.” What is your business philosophy? If you said you could do it, then you had better make it happen. Which quality do you most value in an employee? Honesty. What personality trait has most helped you succeed? Graciousness. Always say thank you and mean every word of it. Who is your favorite author? I don’t have a favorite author, but I do have several writers I personally know from trade publications, and I look forward to reading their articles each month. What did you learn from your best boss? Everyone likes a positive person and there is always something good that can be said. Your worst? In order to have people work for you, you must be willing to work with them and motivate them to turn their weaknesses into strengths. How can Amarillo improve its business environment? I like to do business here. Amarillo is a big, small town. Most important tech tool: my smartphone.

Best time management tool: Our homepage for the fair has a countdown on it and that will keep you in high gear. I can’t live without my: friends. My favorite thing about Amarillo is: no traffic. Most unusual job or task: Preparing for a televised event during our annual rodeo. It turned out to be a great time but without our committee’s help and a few friends along the way, it wouldn’t have been as successful. It really is true, “the devil is in the details.”

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