Amarillo Magazine | September 2015 by Amarillo Magazine

How to Train a Tree page 21

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A Dedication to Music page 33

amarillomagonline.com September 2015

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Learn how to cook wild rabbit page 37

The Arts Issue

The Instrumental Craft Luthiers create playable objects of art

Luthier Krunoslav “Kruno” Kupresanin

It takes passion to succeed Just ask Keith Ingram … An avid racer, marathon runner and biker, Keith Ingram is enjoying life at the age of 71 … thanks to the Heart Hospital at Northwest Texas Healthcare System. 10 years ago, he was on a three-day bike ride when he suffered a heart attack at Palo Duro Canyon. His friends got him to the Heart Hospital of Northwest where an EKG conﬁrmed his cardiac condition. “I had double bypass surgery and shortly after that I was back on my bike, enjoying the fresh air. Northwest saved my life.” ~ Keith Ingram, Heart attack survivor and Northwest patient

“Professional, knowledgeable and passionate … I am thankful Northwest was there for me.” • Level III trauma facility • Accredited Chest Pain Center with PCI • Advanced technology • Dedication to research

Trust the passion of the team at Northwest. When choices matter … choose Northwest. Learn more at nwtexashealthcare.com/hearthospital

1501 S. Coulter | Amarillo, TX 79106 | 806-354-1000 Physicians are independent practitioners who are not employees or agents of Northwest Texas Healthcare System. The system shall not be liable for actions or treatments provided by physicians. 150037

Contents

21 Features

SEctions

On the Cover

How to Train a Tree An espalier can be a beautiful focal point of a backyard or formal garden.

Wild Fall Flavors Don’t miss out on the rich, intense flavors of wild game.

Build a Better Cake A stacked cake can introduce a gorgeous element of luxury to any special event.

25 The Instrumental Craft Luthiers create playable objects of art. By Jason Boyett

Photos by Shannon Richardson

33 A Dedication to Music Amarillo Symphony Devotes its 91st season to arts icon Eddie Melin. 2

Amarillo Magazine • amarillomagonline.com • September 2015

43 Contributors....................4 Online Page..................... 8 Out & Abut.....................10 The Way I See It.............14 Dress Code.....................16 Home.............................18 What’s Cooking?........... 37 Events........................... 47 Let’s Eat!........................ 69 Retro Rewind................. 78 20 Questions.................80

Co n t r i b u to r s Jason Boyett

Shannon Richardson

Jason wrote our features, “The Instrumental Craft,” on page 25, and “A Dedication to Music” on page 33. He is a professional writer based in Amarillo and the author of several books. His journalism has appeared in a number of national publications including Salon, The Daily Beast, and Paste. Also a busy copywriter and ghostwriter, Jason’s clients range from international nonprofits to celebrity musicians, which is why he loves writing for Amarillo Magazine: It keeps him connected to Amarillo. Learn more at jasonboyett.com.

Shannon photographed “Quick-Draw” on page 16, “Basket Case” on page 18, “How to Train a Tree” on page 21, “The Instrumental Craft,” on page 25, “Wild Fall Flavors” on page 37, “Build a Better Cake” on page 43, “Let’s Eat!” on page 69 and “20 Questions” on page 80. He has been photographing commercial/advertising work for more than 15 years. Shannon’s photography has won numerous Addy awards including three best of shows as well as being featured in the Graphis Photo Annual 2001, JPG Magazine and Shots. He has also published a photographic book about Route 66. See Shannon’s work at shannonrichardson. com and route66americanicon.com.

Andy Chase Cundiff

Heather Ladd

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 14). Contact Andy at 376-7918.

Heather photographed some of the events in “Out & About,” beginning on page 10. She earned a B.A. in English from West Texas A&M University. She and husband Micah have three children. Heather has been a professional photographer for four years. See Heather’s work at heatherladdphotography.com.

Know it NOW, wherever you go, with AGN TV!

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Amarillo Magazine • amarillomagonline.com • September 2015

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Untitled Mixed Media 30”x40”

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E d i to r ’ s L e t t e r

Publisher

Les Simpson

Editor Michele McAffrey 806.345.3256 michele.mcaffrey@amarillo.com

Editorial Assistant Kayla Morris Contributing Writer

Jason Boyett

Contributing Heather Ladd Photographers Shannon Richardson Designer Darren Hendricks Graphic Artists

Charlene Bentley Tasha Cawthon

Cindy Brown

VP of Advertising/ Revenue

Sales Director

Major/National Accounts Manager

Tim Horton Dewey Shanks

Inside Classified Manager Cindy Ledesma Account Sharon Denny Representatives Trish Faris Zarah Muhaydean Michelle Parsons Jaime Pipkin Lauren Romero Sella Robinett Ashley Zimmer

Executive Administrative Assistant

Sarena Poor

Ad Support Manager Tammy Lard

Sales Assistants Yolanda Gallardo Rebekah McGowan To advertise in Amarillo Magazine or on amarillomagonline.com, please contact Tim Horton at 806.345.3430 or tim.horton@amarillo.com.

Production Director

Division Controller

Mike O’Connor Mike Clayton

900 S. Harrison St., Amarillo, TX 79101 806.376.4488 • amarillomagonline.com Amarillo Magazine is a monthly publication of AGN Media. All rights reserved. No part of this publication may be reproduced in any form without prior written consent. Letters to the Editor are welcome but may be edited due to space limitations.

Amarillo Magazine • amarillomagonline.com • September 2015

elebrate Amarillo’s thriving arts scene with us as we present our annual Arts Issue. This year, we introduce the craftsmen responsible for keeping area musicians’ stringed instruments singing. Kruno Krupresanin came up on our radar this past fall when he entered a viola in a national violin making competition and came away with a gold medal in the sound category. We weren’t aware the Amarillo Symphony had its own inhouse luthier, and so our research for this issue began. We’ve looked forward to learning more about this ancient trade since then, and Kruno’s and Buddy Squyres’ workshops did not disappoint. Filled with beautiful antique violins, upright basses, violas, and various stringed instruments in stages of repair or construction, the smell of wood and strains of classical music filled the air when we met with Kruno. I had no idea a craftsman of his stature called Amarillo home. Photographer Shannon Richardson and I were blown away by Kruno’s passion for his trade and the number of stunning instruments in his shop. Buddy Squyres’ shop sits as an extension of his cozy home, and we spent an enlightening morning with Buddy as he shared his obvious love for his craft with us, surrounded by a bevy of tools, bows, and even a few curious cats. We learned a few of Buddy’s secrets for restoring a time-worn instrument, that a bundle of horse hair (used for a bow) is called a hank, and inspected a few family heirlooms. Musician Eddie Melin changed Amarillo’s musical landscape for the better through his dedication to the Amarillo Symphony. Because of his belief in Amarillo and a desire to create a high quality of life for the people who live here, Eddie fought to save the symphony during its early stages. For this reason, the symphony has dedicated its 2015-2016 to Eddie. Read our tribute to an amazing man on page 33. You’ll find our comprehensive arts season calendar in this issue (page 48), filled with a year’s worth of plays, concerts and exhibits. There’s plenty to look forward to this year! And because we can’t resist cake, we followed our cravings to OHMS Café & Bar, where master baker Leslie Fuller-Meier shared a favorite recipe and her tips for frosting a stacked cake. We learned about crumbing, which is the first layer of frosting and the way to ensure a crumb-free presentation. And we might have shamelessly sampled as much frosting, cake trimmings, and cake slices as Leslie would allow. Let’s just say we had cake for dinner that day. (Thanks, Leslie!) I think that’s what I love the most about editing Amarillo Magazine: I learn so much about my city and its people every month. I feel fortunate to do so.

As always thanks for reading,

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Online

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Behind the Scenes Our staff documents our day-to-day experiences around town and at photo shoots with our gracious contributors. Check us out by following us on Instagram – @ama_mag.

View extended photo galleries and behind-the-scenes shots from our creative sessions this month.

We post photos of Amarillo’s best events – and the people who enjoy them – every week in our Out & About section. Watch for updates on our Facebook page every week!

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Out and About

Women on the Way Scholarship Luncheon On July 9 Women on the Way hosted its annual Scholarship Luncheon at the Amarillo Civic Center. Businesses and professional women’s organizations in Amarillo joined together to raise scholarship funds to assist women entering or returning to college. Photos by Heather Ladd

Allison Butler, Elizabeth Massey and Sabrina Smith

Chris Lyles and Kim Braswell

Diana Avila and Martha Del Toro

Reagan Hales and Janet Howe

Arra Coleman, Erin McCarty and Kimber Daniel

Xcel Energy Harrington Station Fourth Annual United Way Golf Tournament Xcel Energy Harrington Station presented the Fourth Annual United Way Golf Tournament on July 11 at Comanche Trail Golf Complex. Teams raised funds to support the work of United Way locally. Photos by Duncan Banks Chester Brown, Stoney Sims, Wallace Hill and Brad Baldridge

Mark Mechenbier, Brett Harvert, Mariel Malacara and Jason Goodgion

Dennis Buchanan, Alan Davidson, David Low and Steve Nordyke

Amarillo Magazine • amarillomagonline.com • September 2015

Paul Brannon, Tony Berryman, Jim Bearden and Mike Johnson

Nate Love and Randy Tice

All Things Artful The Amarillo Art Institute hosted its All Things Artful: Fourth Annual Arts Festival on July 11 at The Galleries at Sunset. Featuring art demonstrations, artisan food, drinks, silent auctions, children’s activities and music by Boxcar Bandits, funds raised benefited the Amarillo Art Institute’s educational programming and scholarship fund. Photos by Duncan Banks

Patrick Burns and Ryan Jarboe

Flynn Harrell and Bob Goree

Stephanie Larsen and Ty James

Carla Branson and Elise Hairston

Corey and Courtney Bartram

“Texas” 50th Anniversary Alumni Banquet In celebration of its 50th season, “Texas” Outdoor Musical hosted a 50th Anniversary Alumni Banquet on July 17 at the Amarillo Civic Center. Supporters and former cast members reconnected and reminisced about the show’s unique history. Photos by Duncan Banks

Dennis and Julie Coleman, and Tonya and Michael Perkins

Larry Aguilar and Rick Carlson

Jenne and Sara Labus

Kelli Self and Penny Pennington

Shari Fox, Bruce Liesman and Cyndi de Leon

September 2015 • amarillomagonline.com • Amarillo Magazine

Out and About

Friends of PASO Friends of PASO held its annual fundraiser on July 18. Funds raised benefited PASO’s local aid programs. Photos by Duncan Banks

Scott Edwards, Michael Timcisko, Jim Reed and Adam Gonzales

Jennifer Hinkle and John Hintz

Clarence and Julie Flint

Ralph and Beth Duke, Kay Paine and Chuck Wolfe

Olivia Travysh and Claudia Stravato

Chamber Open Golf Tournament The annual Chamber Open Golf Tournament was held on July 23 at Tascosa Golf Club. The networking and fundraising event raised funds for the Amarillo Chamber of Commerce. Photos by Duncan Banks

John Terry, Neil Horn and Jerry Baker

Kory Clark and Mike Pavell

Matthew Carter and Chale Dawson

Amarillo Magazine • amarillomagonline.com • September 2015

Shannon Lusk and Jim McClellan

Judy Stark and Judy Whiteley

Harley Party On July 25 crowds gathered for Family Support Services’ annual Harley Party in downtown Amarillo. This year’s event included a reverse drawing for a 2015 Road Glide Special, food from more than 30 restaurants, and live music from Kilo Road, The Bluster Bledsoe Band, and Atteberry Station. Photos by Heather Ladd

Josh and Karissa Ellison, and Adam and Erika Watts

Kathryn Coburn and Shawn Lytle

Roger and Jalene Buysman

Kim and Kees White, and Neila Williams

Matt and Darby Darcy, and Jim and Cindy Habel

Music in the Gardens On Aug. 6 Amarillo Botanical Gardens hosted its annual concert series, Music in the Gardens, with special guest Susan Gibson. The series runs every summer from June through August. Photos by Heather Ladd

Maggie Boswell and Terri Boswell-Williams

Mark Boatman and Kristi Howard

Corwin Lemley and Kelsey Kotara

Lou Ann Humphrey and Lynne Tellman

Justin Brown and Lauren Cooprider

September 2015 • amarillomagonline.com • Amarillo Magazine

T h e W ay I s e e I t

Jon Mark Beilue

TV, food: a marriage to have and to hold

omewhere along the night of Sept. 10, as we’re balancing a plate of spaghetti and salad on our laps, digging for the TV remote that got wedged into the side of the easy chair, trying to find a magazine to put on the lamp table to place the glass of tea, while simultaneously putting a foot in the face of a hungry dog to keep him at bay, we should pause and reflect in remembrance of one man: Swedish immigrant Carl A. Swanson. Never heard of Carl? Think last name. Swanson. Still nothing? Think Swanson’s TV dinner. Now, maybe we’re getting somewhere. September 10 is TV Dinner Day. Seriously. At most homes it’s just called Thursday, this nightly combination of TV and dinner played out, not in kitchens, but in living rooms across the country. But it was on that day in 1952 – some 63 years ago – C.A. Swanson & Sons debuted the first TV dinner. Remember those old ones? There were the mixed peas and carrots, instant potatoes, a piece of a rubber bird, and either something bread-like that passed for cobbler, or a few canned peaches. All on an aluminum tray, and in the pre-microwave era, cooked in an oven for 30 minutes. Now that was eating, especially when there was the added option of Salisbury steak and macaroni and cheese. And if your parents owned those fancy-schmancy TV trays where they would break them out on special occasions, that was like an evening at the dinner theater. But here’s where the Swanson brothers were brilliant. Back in the early 1950s, when TV was still in its infancy, they could see the future marriage of television and food, to have and to hold, till death do us part. That first year, the company forecast sales of 5,000 nationally. Five thousand. They sold 10,000,000. Ten million. Americans have been eating in front of the TV with increased regularity ever since. Used to be, the evening meal at the kitchen table was a sacred bonding ritual. There would be a prayer, then all would recap their days, parents would extoll their wisdom on eager children, the importance and life lessons of cleaning one’s plate would be reinforced. I vaguely remember that, like an old black-and-white TV rerun – not just when I was a kid, but as an adult. I can still hear a faint echo from my mother from long ago, “Don’t take that in the living room!” That seems like an anachronism now. We don’t eat TV dinners in the living room any more – just dinner.

Amarillo Magazine • amarillomagonline.com • September 2015

It’s more than ever now. Family counselors will say this is not ideal, that there’s much to be gained by planning and sharing the evening meal at the table. They will say that as they too use the coffee table to put down their plate while watching the “The Real Housewives of Beverly Hills” on Bravo. Blame faster pace, more demand, different family schedules, technological temptations, and then just the habit of being entertained while eating and sitting in a much softer chair. Five to six years ago was the last time our family was somewhat under the same roof. We ate Sunday dinner at the table, but after that, it was an evening free-for-all of someone was at work, or at practice, or at a game, or at someone’s house, and, hey, it’s on the stove when you get home. The last year we were all together I would estimate the over/under on number of non-Sunday meals together at the kitchen table at 12. That’s one a month. When it happened, almost by accident, we’d look around at each other and silently think, “Wow, this is weird.” As empty nesters, it doesn’t change, and in fact, might be worse. It’s not even a dilemma for me, the kitchen or the living room. The night before I wrote this, after getting home, I ran three miles, mowed the front yard, went inside to the stove to put a hobo dinner on my plate, plopped on the easy chair and channel-surfed while I ate. My wife later joined in on the love seat. Seemed like a perfectly normal evening. If it’s not the TV, then it’s in front of the desktop computer, which has a trail of food that details the week’s supper – piece of meat loaf on the keyboard, remnants of a taco shell on the desk, and so on. On a rare occasion after filling my plate, I will occasionally sit down at the kitchen table to eat. It feels like I’ve been sent to go sit in the corner as punishment. I hover over a plate of food, doing nothing but eating while the siren song of the TV tempts me from the living room. Oh, Swansons, you were brilliant men. More than 60 years later, I lift my glass to you. But let me put down the remote first.

Jon Mark Beilue is a columnist for AGN Media. He can be reached at jon.beilue@amarillo.com or 345.3318.

Dress Code

Quick-Draw T

hese days, crayons aren’t just for kids. One of the hottest makeup trends is the advent of versatile pencils for eyes, cheeks and lips. Shaped like oversized Crayolas, these products apply a concentrated pigment in all kinds of flattering colors and finishes. Most “chubby sticks” offer all the benefits of a powder but with added blendability, pampering skin with moisture. Best of all, they work for all ages and skin tones. We’ve selected a few of our favorites. Start drawing!

Cheeks

Diorblush cheek stick in Cosmopolite Rosewood $34, Dillard’s

Eyes

Total Intensity by Prestige Total Wear Shadow Stick in Sand Frost $9.49; Anastasia Beverly Hills Highlighting Duo Pencil in Camille/Sand $23, Ulta

Photos by Shannon Richardson

Amarillo Magazine • amarillomagonline.com • September 2015

Eyes

Laura Geller Eye Dew Cream Shadow Crayon in Amethyst $16; Two Faced Bulletproof 24 hour eyeliner in Get Lucky $22, Ulta

Lips

Bite Beauty Matte Crème Lip Crayon in Aubergine $24, Sephora Maybelline ColorBlur in Berry Misbehaved $6.49, Target Nars Velvet Matte Lip Pencil in Dolce Vita $26, Sephora NYX Simply Red Lip Cream in SR06 $7.99, Target

September 2015 • amarillomagonline.com • Amarillo Magazine

Home

From top left: Olive jar $53, Pete’s Greenhouse Tin and wood tray $49.95, Pier 1 Old Blessing box with cross $219; Vintage box in copper $139; Pescador hurricane lamp $84, Pete’s Greenhouse Galvanized baskets $17.99 each, World Market

Curated Containers W

hen it comes to keeping things organized, baskets are your besties. But why stick to just baskets? We’re partial to more out-of-the-box thinking – or out-of-the-basket, if you will. Variety is interesting, so don’t worry about matching items. Go with different sizes, shapes, colors and textures – adding in other options like boxes, bowls and urns – and curate a storage collection as rich in personality as it is in practicality. Photos by Shannon Richardson

Amarillo Magazine • amarillomagonline.com • September 2015

From top left: Carved wood box large $14.98; small $19.99, World Market Nate Berkus bowl $17.99, Target Ceramic vase $8, Pete’s Greenhouse Gold box $68, Panache Austin metal box $24.99, World Market Iron and jute basket $24, Pete’s Greenhouse

September 2015 • amarillomagonline.com • Amarillo Magazine

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Amarillo Magazine • amarillomagonline.com • September 2015

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Home

How to Train a Tree

Photo by Shannon Richardson

f you’ve ever seen a fruit tree growing in a pattern up the side of a wall, or a vine cultivated into a surprising shape, then you’ve been exposed to an espalier. Pronounced “es-PAUL-yay,” this French word describes the process of training the growth of a plant or tree. For apple or pear trees, this method can force the tree to produce more fruit by inhibiting the energy it uses for vertical growth. For decorative purposes, an espalier can be a beautiful focal point of a

backyard or formal garden. We consulted with Jake T. McWhorter, a certified arborist with Amarillo Arborlogical, to learn how to create an espalier. “It’s an intensive process,” he warns. “You have to stick with it for four to five years, and most people don’t have the patience for that.” Even so, he offered step-by-step instructions to bring one of these artistic gardening creations to life.

September 2015 • amarillomagonline.com • Amarillo Magazine

Choose a location, like a solid wall or backyard fence. In Amarillo, McWhorter recommends a place with southern or western exposure. “An espalier tree really does need that heat, so picking the right spot is important,” he says. Due to the tree’s hindered growth, less space is necessary than you might think. “You can have four espalier apple trees on a wall with only two feet of soil. Otherwise, you’d need yards of turf and garden space to grow a tree.” He says the popularity of this approach began in heavily populated parts of Europe, where space was often at a premium. Choose the tree or plant. Fruit trees with flexible branches work the best, including apple, pear, and peach trees. “Around here, apple might be the hardiest,” says McWhorter. A number of apple tree varieties are well suited to the Texas Panhandle climate. He suggests starting with those available at reputable specialty garden stores, rather than from a big-box home improvement store. However, late freezes sometimes can make cultivating fruit trees a challenge. McWhorter says creating an espalier with a euonymous landscape plant can also be effective. “It’s not a true espalier, but you can really train these into some neat patterns and they grow fast,” he says. “Euonymous is hardy and persistent and will have leaves basically all year.” Decide on a pattern. Espalier fruit trees are typically trained to grow horizontally, which helps them produce more fruit – and keeps the fruit accessible. “Someone who plants a regular fruit tree will love it for the first 10 years, but then it gets too big to reach the apples,” he says. “It gets to be a nuisance.” An espalier tree grows wide rather than tall, keeping fruit within reach. Some patterns start out with horizontal growth, then allow the branches to grow vertically, resulting in a menorah shape. In local backyards featuring euonymous espaliers, McWhorter has seen lattice patterns and even growth in the shape of a letter.

Construct the support. Affix nails or eyebolts to your wall or fence, then stretch heavy-gauge wire between them horizontally. Another approach is to connect wire between posts set in the ground. For vertical lines, wires aren’t needed because plants naturally grow in that direction.

Plant several inches in front of the structure. For trees, this should be at least a foot away. In terms of positioning the tree or plant, make sure to align its strongest branches in the same direction as the wires. McWhorter says to attach those branches to the wires in the least invasive way possible. “Use something that won’t scar the branch,” he says, recommending soft, lightweight garden ties or strips of pantyhose. “Pantyhose is ideal because it expands with the branch. You can take the strip off when the branch has hardened and is going the right way.”

ILLUSTRATIONS BY KAYLA MORRIS

Amarillo Magazine • amarillomagonline.com • September 2015

Train the branches as the tree grows. Once you have attached the strongest shoots or branches to the wires, remove any other offshoots. “You want to encourage everything to grow only where you want it to be,” McWhorter says. “If a little shoot pops out midstem and you don’t want it, you cut it off. If something pops out that’s not inline with your supports, it goes.” Allow a single stem in the middle to grow vertically from the central trunk, then connect its branches once it reaches the next wire up.

If you have the perseverance to train your tree or plant into an espalier, McWhorter says the final result will be an attention-getter. “It looks awesome,” he says. “You see it a lot in the southeast U.S. and in orchard country, but it’s a rare deal here in the Plains states.”

September 2015 • amarillomagonline.com • Amarillo Magazine

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The Instrumental Craft

Luthiers create playable objects of art

By Jason Boyett

Photos by Shannon Richardson

September 2015 â&#x20AC;˘ amarillomagonline.com â&#x20AC;˘ Amarillo Magazine

ood shavings litter the tile floor of a sparse workroom southwest of Amarillo, just outside the city limits. Pressing a razor-sharp gouge against a piece of European maple, Krunoslav “Kruno” Kupresanin shapes what will eventually become the back of a custombuilt violin. He’s surrounded by other tools of the trade: chisels, clamps and scrapers. Other than a few lamps and a stereo playing classical music, there are no electrical tools in sight. Across Amarillo, in a 16-by-12 workshop in his home in the Olsen Park area, Buddy Squyres has opened up an acoustic guitar that was damaged in a fire. Built in the 1950s, the instrument’s face warped due to the

thousand-degree heat of the fire. Squyres has replaced the interior bracing, then will use steam in an attempt to straighten the wood, salvaging the guitar’s appearance – and more importantly, its sound. In Kansas City, former Amarillo resident Dave Falk unpacks his tools and arranges guitars in a new, larger workshop. The guitar maker just finished a custom archtop for Andy Chase Cundiff, a prominent local singer-songwriter (and artist for this publication). Falk moved to Kansas City in August when his wife took a new job, but will now enjoy exposure to a larger market of musicians while continuing to custom-build and repair guitars, mandolins and mountain dulcimers for his Amarillo clients. All three of these men call themselves luthiers – someone who builds or repairs

Amarillo Magazine • amarillomagonline.com • September 2015

string instruments. The term comes from the French word for “lute maker,” referring to the ancient stringed instruments that date back nearly a thousand years. Violins and guitars aren’t quite as old as lutes, but tend to be much more popular among local musicians. That keeps Kupresanin, Squyres, and Falk very busy. Building a violin or guitar is a far more intensive process than framing a house or assembling a bookshelf. In a world of mass-produced instruments, these craftsmen have literally carved out careers using ancient tools, working with their hands to turn pieces of wood into heirloom instruments. We spoke to them about their intricate work, their backgrounds and interests, and the passion that drives them to repair, restore, and create playable objects of art.

The Generalist: Buddy Squyres

“T

Buddy Squyres and the upright bass he plays in local bands

Various sizes of spool clamps used to repair stringed instruments

Buddy repairs an antique violin for a client.

o me, it’s kind of therapy,” says Buddy Squyres from his shop. He just finished gluing a cracked bridge for a violin brought to him by a local student. Lit by overhead skylights reflecting off yellow-painted walls, the room is cluttered with instruments in various stages of mending. “I repair violins, violas, cellos, string basses and guitars, mandolins, anything that has strings,” he says. Currently, that list even includes an Irish harp and an Indian sitar. “Everything but electronics.” A fixture among local musicians, Squyres has played the upright bass for local bands like The Undertakers, Dick Fontana and the Automatics, and behind solo artists like Andy Chase Cundiff and Tennessee Tuckness. He grew up playing classical music on the cello until expanding his musical horizons in college. “As a kid I was interested in music but never quite satisfied to have someone change my strings for me, so I taught myself to do that,” he says. “I always worked on my own instruments and would buy them at garage sales and practice refinishing them and fixing them up. Sometimes I resold them.” Considering a career in instrument repair, Squyres moved to New York City in 1978 to apprentice with an elderly violin maker who lived there. “I basically worked for nothing just to learn the craft,” he says. After his mentor passed away, Squyres returned to Amarillo, where he eventually became a cameraman and documentary film editor for Amarillo College’s KACV. “I was trying to raise a family and you don’t make much money as a violin maker at first,” he explains. “I just tinkered for a lot of years.” In 1990, C & D Music in Amarillo asked Squyres if he’d be willing to repair instruments for them. He worked weeknights and weekends, eventually gaining work from Amarillo’s other music stores – Jent’s House of Music, Longcor Music, and Tarpley Music. When Squyres finally retired from KACV in 2013, it freed him up to build and repair instruments full time. His busiest time of year starts when the school year begins, as young musicians turn to him to restring their bows or fix broken bridges. “Some weeks I’ve had as many as 30 instruments at a time,” he says. “Some repairs I can do in a few minutes and have it back the next day. Other things take glue, and that has to set for 72 hours to make sure it has cured out. But most repairs I try to get in and out, because students can’t be without their instruments more than a few days.” He says the variety of work keeps him interested. Some mornings he’ll repair five instruments over a few hours. Then he’ll spend the entire afternoon working on a more tedious project. “It’s relaxing. I sit and listen to my radio and work. The next thing I know, three or four hours have gone by.”

September 2015 • amarillomagonline.com • Amarillo Magazine

The Specialist: Dave Falk

ack in 1989, Dave Falk decided he wanted to play the archtop guitar, a big-bodied acoustic style of guitar popular among jazz or blues musicians. But once he looked at prices – classic Gibson models retail today for $5,000 and up – Falk decided it would be much more affordable to build one himself. “During that time, the hand-built guitar movement was gaining popularity,” he says. “Books were being published. I looked at the skillset it took to build a guitar and said, ‘I have that skillset.’” Trained as a fine artist, Falk had earned degrees in both art and art education. So he read a few books and equipped his shop with the right gear in preparation for constructing his first archtop. By the time he had geared up, he says, “I could’ve bought that guitar for the same amount of money.” Over the next few months he began constructing his first guitar. Once satisfied with the end result, he looked around at all the equipment and decided he should build a few more. “It’s gone on from there,” says Falk, who lived in Kansas City at the time. He traveled to California to take classes from legendary luthier Bob Bernadetto, then spent time learning from Jim Triggs, a Kansan who once oversaw the mass production of Gibson’s line of archtop guitars. “Bob showed me the way to build a classical guitar, and Jim showed me how to shave off a lot of time,” he says. Today, Falk estimates he has built around 80 custom archtop guitars and mandolins over his career. It’s a lengthy process: Each instrument takes him nearly two years to complete. “For mandolins and archtop binding and all the bells and whistles, it’s about 790 hours of continuous work,” he says. “That has to be spread over 20 to 24 months because the finish depends on the time of year.” It takes his hard finishing materials a long time to dry. The warmer and drier the climate, the better. That’s one reason he loved building guitars in Amarillo. “The glues and finishes dry a lot faster.” Like Squyres, Falk built his guitars while holding down an unrelated full-time job, working as a systems analyst for Hallmark Cards in Kansas City, and later as a computer tech for Hastings and Xerox in Amarillo. He retired in 2012 to devote his energy full time to his business, Falk Guitars. “When I worked in computers, it seemed like every three months you had to do an upgrade. It was a never-ending process,” he says. The stability of guitar-making is a welcome change. “Most of the instrument designs are 100 years old or older. I’m working with a fairly stable platform.” Still an artist at heart, he loves taking raw materials and turning them into something useful in the hands of a musician. “I like that metamorphosis. I like the physics of it,” he says. “It’s like working with the forces of nature – like kite-building or airplane-building. There are certain limitations in nature you have to work with.”

Amarillo Magazine • amarillomagonline.com • September 2015

Dave Falk recently built this custom archtop acoustic guitar for local musician Andy Chase Cundiff.

The Traditionalist: Kruno Kupresanin

hen Kruno Kupresanin was a little boy in Zagreb, Croatia, he carved action figures for himself out of wood. “My parents wouldn’t buy them for me,” he says. “I liked mine better anyway. Always I was doing projects.” He was also a talented musician as a child, and began tinkering with his own instruments as soon as he learned to play them. In 2002 when his sister was hired as a scientist at California’s Lawrence Livermore National Laboratory, Kupresanin followed her to the United States. “If my sister wasn’t here I wouldn’t come,” he says in a still-thick Croatian accent. “I didn’t plan to stay.” But Kupresanin enrolled at Arizona State University, earning a degree in music performance. By that time, his interest in repairing and building instruments was as strong as his desire to play the double bass, so he studied the craft with Croatian luthier Zoran Stilin and master violin maker Jim Robinson, and learned restoration at wellknown repair shops around Phoenix. When he arrived at Texas Tech University to complete a master’s degree, he joined the Lubbock Symphony Orchestra and quickly discovered there were few options for classical

Krunoslav “Kruno” Kupresanin with a custom violin he built for his wife, who is also a musician.

Kruno first begins with a wooden template when crafting a custom violin. Here, a template and the beginning stages of a violin rest on a worktable in the shop.

September 2015 • amarillomagonline.com • Amarillo Magazine

instrument repairs in this area. For his fellow symphony musicians, the best option to repair their instruments – some of which were one hundred years old – was in Albuquerque. “People drove to Houston or Dallas to get professional work,” he says. So when he moved to Amarillo in 2008, he opened Kruno’s Violin Shop, selling original hand-made instruments, as well as renting and repairing string instruments. His customers range from veteran performers in the Amarillo Symphony to elementary school students just learning how to hold a bow. Kupresanin’s talent as a craftsman has earned him a growing national reputation. In 2014, he entered a custom-built viola in a competition by the oldest violin making association in the United States. He won a gold medal in the sound category. His clients have included performers from the Florida Grand Opera, the Cleveland Symphony, and a concertmaster in Louisiana. He’s currently restoring a five-string bass for a client from El Paso and just finished repairing a warped fingerboard on a cello belonging to a Brazilian WT student. “I am not bored,” he says, laughing. Today, the best musicians in Amarillo and Lubbock no longer have to leave town to repair their instruments. Kupresanin says his abilities as a violin maker inform his restorations, and vice versa. “Not everyone wants a custom-built instrument,” he says. “I have to do everything, to be able to do complex restoration work or [repair] a basic bridge for a child. That way, you are more marketable.” The repairs put him in contact with musicians across the United States, and often lead to custom orders. “If I’m just locked up in my room building stuff, then who’s ever going to find me?” He estimates his hand-crafted violins and violas take around 350 hours to build. The blocks of fine European maple and spruce he uses for his instruments typically “rest” in his workshop for at least seven years – an amount of time necessary for the wood to cure, dry and acclimatize. “The longer, the better,” he says. From years spent tracking a shipment of spruce to every precise scrape across a wooden surface, everything about his job requires patience. “An instrument will be as good as the amount of time you spend on it,” says Kupresanin. “If you rush through it and do stuff fast, it won’t be so good. It is not all about looking pretty. To get the greatest sound takes time.”

Violins line the walls of Kruno’s shop.

Amarillo Magazine • amarillomagonline.com • September 2015

The tools of a luthier hang in Kruno’s workroom.

Hanks of horse hair will be used to build or repair bows.

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A Dedication to Music AGN file photo

Amarillo Symphony Devotes its 91st season to arts icon Eddie Melin

By Jason Boyett

“M

usic is a part of me,” Eddie Melin once said. “If I’ve got a problem, I listen to music and it always goes away. I’ve always had a great love for it.” Over the years, that great love for music led Melin to a career as a music teacher, record store owner, and violinist in the Amarillo Symphony. And when the Amarillo Symphony opens its 91st season on Sept. 18 and 19, it will owe much of that impressive history to Eddie Melin, a long-time community leader who died earlier this year at the age of 102. That’s why the symphony is dedicating the entirety of this season to Melin and his inspiring legacy. “We really wanted to honor him in a special way,” says Laura Street, vice president of the Amarillo Symphony Board. “When most people pass who have been part of an organization, you may honor them with dedication of a song or an orchestral piece or an orchestra evening. Or maybe a scholarship in their name.” But Melin was more than just “part of the organization.” The symphony has been performing for

Amarillo and the Texas Panhandle for nine decades, but without Melin’s influence, that long, continuous streak would have been cut short long ago. “He was so much a part of who we are as an organization,” Street explains. “He really brought [the Symphony] out of what was going to be extinction. We’ve had a continuous 90 years of service and he’s the reason that happened.” The Amarillo Symphony began in 1924 as a volunteer 12-piece ensemble. In the following years it expanded into a full 56-piece orchestra, but encountered significant financial trouble in 1949. Overburdened with debt, the symphony board considered its options and decided its days were numbered. Someone made a motion to pay off the debt and close the symphony altogether. Enter Clyde Roller, the symphony’s conductor. Roller had joined the organization a year earlier – Eddie Melin, a violinist and the symphony’s part-time manager, had been part of the committee that hired him – and wasn’t ready to hang up his baton. At one point in a tumultuous discussion, Roller stood up and

September 2015 • amarillomagonline.com • Amarillo Magazine

AGN file photo

“Music is a part of me,” Eddie Melin once said. “If I’ve got a problem, I listen to music and it always goes away. I’ve always had a great love for it.” appealed to board chairman Lee Bivins to give the Amarillo Symphony one last chance. Eddie Melin backed him, seconding Roller’s motion. “When the board of directors has voted to close, things have to be really, really dire,” Street says of those meetings in 1949. “It’s all about the finances. The board felt they could not raise the money to keep the doors open. And sometimes it takes a leader like Eddie Melin to look at this and say, ‘Wait a minute. I don’t believe that’s true. I think we can keep this going.’ It takes someone with that kind of insight and motivation and ability.” The board relented, giving the two men one last attempt to return the symphony to good financial health. Melin took charge, rolling up his sleeves. With Roller, he co-chaired a committee with the sole job of saving the symphony. They put together a financial plan and began fundraising. They spoke to Amarillo philanthropists and other leaders who cared about the symphony. They asked for donations. They did everything they could to help the organization meet its financial obligations and stay afloat. The bold plan worked, and a few months later, the symphony was back in the black. Not one to rest on the accomplishment, Melin continued that forward momentum, helping the symphony establish better financial procedures and communicate more effectively with its supporters and the local community. By 1958, he had agreed to become its full-time business manager. “He stuck

Amarillo Magazine • amarillomagonline.com • September 2015

with it to make sure [the symphony] came out of the ditch and was sustainable,” Street says. “That was so significant for our community.” A tireless fundraiser, Melin was determined never to see the symphony go through such dire financial straits again. “Unfortunately, I was never able to meet Eddie Melin,” says Corey Cowart, Amarillo Symphony’s new executive director, appointed just this summer after a nationwide search. Within a few days of joining the team, Cowart became aware of just how much Eddie’s legacy had shaped the organization he now leads. “He was all about the betterment of the symphony. It was always work bigger than himself and for the good of the community.” Exactly who was this man who helped lead the symphony out of its darkest days? Eddie Melin was born in California. Not the state, but a small town located in the center of Missouri near Jefferson City. A musician from a young age, he could play the piano, violin, saxophone and clarinet. After attending a local university, his talent took him to graduate school at Columbia University in New York, where in 1940 he received a master’s degree in music. At that point, a family friend told Melin there was an opening for an elementary music teacher in the city of Amarillo, Texas. Ready for an adventure, Melin hopped on a train bound for the Texas Panhandle. The young musician eventually found himself with a teaching job at Margaret Wills, and soon began

performing as a violinist with the symphony. Melin met his wife, Olive Cooper, in Amarillo and married her in 1941, then left town for World War II, in which he served as an officer in the Army Medical Corps at Normandy. Upon finally returning home, music remained a vital part of Melin’s life. In 1946, he opened the Cooper & Melin music store on Polk Street with his brother-in-law. The business sold books, records, record players, stereos and televisions until the late 1960s. Over time, Cooper & Melin also became the symphony headquarters, because Melin was more than just a violinist who owned a music store. He soon found himself managing the symphony part-time, keeping the organization’s books, and organizing concerts. In 1969, after more then 20 years with the symphony, Eddie Melin retired as its business manager. He also retired from Cooper & Melin. The old Cooper & Melin phone number, 806-376-8782, is still the Amarillo Symphony’s working number today. Melin worked tirelessly on Amarillo’s behalf away from the symphony, too. In the 1960s, Governor John Connally named him to the original Texas Commission on the Arts. Around the same time, Melin served on the team that helped finalize the location for Palo Duro Canyon’s Pioneer Amphitheater. After retiring from his musical career, he set out on a new path as director of health planning for the Panhandle Regional Planning Commission. Melin finally retired from full-time work in 1982 to immerse himself in another love: tennis. Melin played the sport three times a week until his physicians and family suggested he hang up his racket at the age of 94. But he still didn’t slow down. In 2009, Melin published a book about his life, titling it “Stories from an Old Man.” He was named the 2010 Amarillo Globe-News Man of the Year, and in 2011, conducted the symphony as it performed “The Star-Spangled Banner” during the Globe-News’ Fourth of July celebration. By the time he passed away several months ago, Melin’s love for music had played a line of grace notes throughout the arts and culture of the Texas Panhandle. More than perhaps anyone, he understood music was central to maintaining a good quality of life in a relatively isolated place like Amarillo. The symphony hopes to acknowledge that impact by honoring him throughout the upcoming season. “He always said we have the pioneer spirit here [in Amarillo], and we have to

PHOTOS COURTESY OF AMARILLO SYMPHONY

“He always said we have the pioneer spirit [in Amarillo], and we have to create our own quality of life. Music is certainly one of those things that need to be a part of it.” – Laura Street create our own quality of life,” Street remembers. “Music is certainly one of those things that needs to be a part of it.” She says the board decided that a distinct part of every concert this season would be chosen to remind concertgoers of Eddie Melin’s life and legacy, from photos in every program to visual displays of quotes from his book. Additionally, “Stories from an Old Man” will be available for purchase at every concert. “It says so much about him,” Street says of Melin’s memoir. “We want people to remember him as he was. He wasn’t just a person – he was a personality.” Cowart explains further. “We’re taking different aspects of his life and from his book and putting them in front of the audience,” says the executive director. “And we’re hoping to honor him in a special way that will be permanent at the end of the season.” Until then, symphony audiences into 2016 will be exposed to the words and memories of this unique Amarillo icon. “I’ve never known of an orchestra that does a whole season honoring one particular person,” says Street. “It wasn’t because he had enough money to keep us going with an endowment or to financially let us just sit back and exist. It had to do with his passion and his representation of the music itself.” The 91st season of the Amarillo Symphony is shaping up to be an exciting one. Under the leadership of Coward and conducted by the innovative Jacomo Rafael Bairos, the season offers an exciting, community-focused blend of traditional orchestra classics and pops music. Eddie Melin would have loved to attend these performances – and they’ll all be dedicated to him. Those associated with the symphony hope this legendary musician, community leader, and arts icon appreciates the gesture. “He is with us,” says Street. “And we want to remember him just as well as we know he is remembering us.”

September 2015 • amarillomagonline.com • Amarillo Magazine

W h at ’ s C o o k i n g

Wild Fall Flavors

hen the first settlers made their way to the Amarillo area, just about every meal consisted of wild game. From venison to quail, Panhandle tables included a variety of meat unfamiliar to modern tastes. Today we mostly eat farm animals, which means we’re missing out on the rich, intense flavors of wild game. We asked Lizzie Smith, who owns and operates Pan-Handlers Café with Livia Woodburn, to suggest some dishes.

“A lot of people might eat lamb or duck or elk,” she says. “You see that a lot on menus. We wanted to offer something a little bit different that might translate to their home kitchen.” Their choice? Wild rabbit. “It’s starting to pop up on more and more menus – not necessarily in Amarillo but in other cities.” Smith says rabbit is a perfect protein to add to heartier fall dishes like pot pie. Like chicken, it’s a lean, white meat, but with a much more tender texture. “It really just melts in your mouth.” photos by Shannon Richardson recipes courtesy of Lizzie Smith and Livia Woodburn, Pan-Handlers CafÉ

September 2015 • amarillomagonline.com • Amarillo Magazine

Rabbit and Root Vegetable Pot Pie ½ cup extra virgin olive oil Flour seasoned with salt and pepper for dredging 3 whole rabbits, cleaned and trimmed into serving pieces 5 large shallots, minced 3 garlic cloves, minced 16 pearl onions, halved 1 pound mixed fresh mushrooms (like chanterelles and shiitake), julienned ½ pound domestic mushrooms, diced 1 cup carrot, julienned 1 cup peeled turnip, julienned 1 cup peeled butternut squash, julienned 1 cup celery, julienned ¼ cup tomato paste 3 tablespoons chopped tarragon 4 cups dry white wine ½ cup brandy 8 cups chicken stock Bouquet garni (parsley, thyme, sage, bay leaf, peppercorns and clove tied in a cheesecloth)

Amarillo Magazine • amarillomagonline.com • September 2015

4 tomatoes, peeled, quartered and deseeded 1 ½ cups raw peas 2 tablespoons cornstarch dissolved in ¼ cup water Coarse salt and pepper to taste 2 pounds puff pastry 2 eggs beaten with pinch of salt Heat oven to 350 degrees. In heavy-duty sauté pan, heat oil and brown lightly floured pieces of rabbit in batches so as not to overcrowd pan. Remove meat and set aside. In same pan, lightly brown shallots, garlic and onions in remaining oil. Add mushrooms, carrot, turnip, celery and squash. Cook until lightly sautéed, a couple of minutes, then add tomato paste and tarragon. Deglaze pan with wine and brandy and reduce heat to simmer for approximately 5 to 8 minutes. Transfer cooked ingredients, including rabbit, to 10-quart stock pot. Add stock, bouquet garni, and tomatoes; bring to a boil. Cover and cook in oven for 45 minutes. Remove and allow

to cool to room temperature for approximately 45 minutes. Remove rabbit and vegetables, dividing mixture evenly between 8 individual 2-cup ramekins, topping with peas. Reserve liquid in pot, disposing of bouquet garni. Strain liquid through fine sieve into pot. Reduce over high heat until measuring approximately 4 cups. Strain liquid again; add cornstarch and water mixture. Cook liquid until very thick. Divide sauce evenly among casseroles. (Casseroles can be prepared and refrigerated up to this point.) To finish pot pies, heat oven to 425 degrees. Roll out puff pastry, cut rounds an inch larger in diameter than casseroles. Place pastry rounds on top of casserole, crimp sides and puncture tops to allow steam to escape. Brush each with egg wash and bake until golden brown, 15 to 30 minutes depending upon size of casserole. Makes 8 to 10 servings

Cherry and Beer Braised Rabbit 1 whole rabbit, cleaned and cut into 6 to 8 pieces Salt and pepper Flour for coating, plus 2 tablespoons 2 tablespoons unsalted butter 2 tablespoons vegetable oil 2 thick slices of bacon, cut into 1-inch strips 1 large onion, cut into medium dice 1 bottle cherry wheat beer 1 ½ ounces venison stock, dissolved in 1 cup hot water (use combination beef and chicken if you can’t find venison) 1 cup dried tart cherries 4 tablespoons chopped fresh parsley 2 tablespoons chopped fresh sage 3 ½ ounces shiitake mushrooms, stemmed and thick-cut 1 tablespoon balsamic vinegar

Season rabbit liberally with salt and pepper. Lightly coat with flour; set aside. In large skillet, heat butter and oil over medium heat. Working in batches, brown rabbit on both sides. Set aside and loosely cover with aluminum foil. Add bacon to pan and cook until beginning to brown. Stir in onion and cook until translucent. Mix in 2 tablespoons flour; add rabbit back to pan. Sauté for 3 to 5 more minutes, stirring occasionally. Deglaze pan with beer, scraping brown bits from bottom of pan. Add stock, cherries, parsley, sage and mushrooms. Reduce heat, cover and simmer until meat is very tender, approximately 1 ½ hours. Stir in balsamic vinegar to taste and season with salt and pepper. Serve rabbit with braising liquid spooned over it and garnish with fresh parsley and sage. Makes 4 servings

September 2015 • amarillomagonline.com • Amarillo Magazine

Almond and Thyme Green Beans 2 pounds fresh green beans, trimmed ¼ stick butter 1 tablespoon Dijon mustard 1 teaspoon garlic salt 2 tablespoons fresh thyme (2 teaspoons if dried) 1/3 cup slivered almonds, lightly toasted In pot of boiling salted water, cook green beans until tender but still crisp (about 3 to 5 minutes depending upon thickness). Shock beans by placing in bowl of ice-cold water. Drain and dry. (At this point, you can refrigerate a day ahead.) In heavy skillet, melt butter and whisk in mustard, half of 1 tablespoon thyme, and garlic salt. Add green beans to skillet and toss until heated through, approximately 5 minutes. Transfer to serving dish and top with slivered almonds and remaining thyme. Makes 10 to 12 servings

Amarillo Magazine • amarillomagonline.com • September 2015

Meet the Cook

Lizzie Smith of Pan-Handlers Café

here aren’t many local chefs or restaurant owners with biology degrees, but that’s exactly what Lizzie Smith brings to her work as co-owner of Pan-Handlers Café, located in the basement of Amarillo National Bank’s Plaza One. After growing up in Amarillo, Smith attended Lewis & Clark College in Portland, Ore., a small private school known for its diverse student body and plentiful studyabroad options. Smith was passionate about natural biology, and spent time doing marine biology in Micronesia and the Virgin Islands before returning to Texas with her degree. While in college, she gravitated toward jobs in the service and hospitality industries,

working banquets, events, and other catering opportunities. She worked for a large hotel in Dallas before moving to Austin to teach middle school science. Upon returning to Amarillo, Smith and her cousin, Livia Woodburn, began catering parties for friends and family. “We really just did it for fun,” says Smith. “We did a number of events, not even getting paid – just because we loved to do it. People kept saying ‘Where’s your business card? Why don’t you do this for real?’” The duo finally opened a catering business in Western Business Park then in 2011 heard Amarillo National Bank was looking for a new

tenant for the vacant café below Plaza One. “We were hesitant about doing it,” she says. “We didn’t know where a restaurant would fit into our lifestyles.” But they came up with a business plan and signed a six-month lease, to see if it would work out. “Four years later, we’re still here.” Pan-Handlers has earned a dedicated lunchtime clientele for its fresh, local food and infinitely varied soup and salad bar, with nearly half of its sales coming from takeout orders. In addition to the salad bar, Smith and Woodburn serve delicious sandwiches, homemade pickles, and a variety of vegan and gluten-free options. The rabbit dishes she contributes in this issue aren’t yet on the menu, and Smith made sure the recipes still worked well should readers wish to substitute the rabbit with chicken or other proteins. Still, she enjoyed experimenting with wild game, which fits right into her biology background. “I love working with a whole animal, seeing how it’s put together,” she says. “It’s like dissecting an animal. I can pick and choose what cuts of meat to use and how we can prepare it.”

September 2015 • amarillomagonline.com • Amarillo Magazine

2015 Signature

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W h at ’ s C o o k i n g

Build a Better Cake

veryone loves cake. But on certain occasions, a flat singlelayer cake isn’t always the ideal choice. It may taste good, but visually it could be a lot more impressive. Part dessert and part decoration, a stacked cake can introduce a gorgeous element of luxury to any dinner party, get-together, or special event. But it can be a challenge to make. We spoke to Leslie Fuller-Meier, manager and dessert specialist at OHMS Café and Bar, to teach us how to prepare a layer cake from scratch – one impressive enough to delight and surprise its recipients. She adapted a classic cake recipe from Williams-Sonoma. “The recipe I use is an old family recipe taught by my grandmother,” she warns, smiling. “I don’t give it out.”

Photos by Shannon Richardson Recipe courtesy of Leslie Fuller-Meier, OHMS Café and Bar

September 2015 • amarillomagonline.com • Amarillo Magazine

Classic Yellow Cake 2 ¼ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt ¾ cup unsalted butter, at room temperature 1 ¾ cups granulated sugar 3 large eggs 2 teaspoons vanilla extract ½ teaspoon almond extract 1 cup buttermilk

Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened ½ cup unsalted butter, softened 1 teaspoon vanilla extract 7 to 8 cups powdered sugar (to preferred sweetness) Makes about 7 cups of frosting

Heat oven to 325 degrees. Lightly grease the bottoms of two 8- by 9-inch round cake pans and line with parchment paper. (Leslie uses non-stick spray and flour.) Lightly grease the paper and the sides of the pans, then dust with flour. In a medium bowl, whisk together the first four ingredients until well-blended, then set this aside.

Amarillo Magazine • amarillomagonline.com • September 2015

Then, in a large bowl, cream the butter by hand with a heavy-duty whisk until smooth. “You always mix your sugar with your fat, and cream that first,” Leslie says. Slowly add sugar and continue whisking until the mixture is light and fluffy. “I tell people you can use a machine, but if you’ll whisk it by hand you’ll get a nicer, fluffier cake,” she explains. That’s important for layered cakes, because heavy, dense cakes are more difficult to stack.

Slowly add your eggs, one by one, until they’re well-beaten, then whisk in vanilla. After that, begin to mix your flour. Leslie suggests always starting with a small portion of flour, then alternating milk or buttermilk. Do this, whisking as you go, before ending with a final batch of dry ingredients. “This helps with clumping and getting it broken down while you’re stirring,” she says.

Divide the batter between prepared pans and spread evenly. Bake about 25 to 35 minutes – and be careful. “Overheating is the main thing that will cause a cake to not set up,” she says. She suggests inserting a toothpick in the center of the cake to make sure it’s fully cooked. If the toothpick comes out clean, the cake is ready.

Let the cake cool on a rack for 15 minutes, then run a small knife around the inside of each pan to loosen the cake. Invert it onto a rack and lift off the pan. Carefully peel off the parchment paper. To separate the cake into layers, slice it horizontally with a serrated knife. “Try to stay as level as possible,” Leslie says. “If your cake is fallen at all, you’ll need to cut off the top layer to make it level.”

For the frosting, use a mixer to cream the butter, cream cheese and vanilla together until well-blended. Slowly add sugar to taste, until it’s blended and creamy. Leslie suggests letting the layers cool completely before frosting. “The best way to frost a cake is between the layers,” she says. “If you put it in the fridge for a minute to let the frosting set before you put your next layer on, it’ll help to keep the frosting from pushing out the sides” when you stack the next layer upon it. After all the layers have been assembled, use dowel rods to hold the cake in place as you frost the outside. Otherwise the pressure may make it shift. Start at the top and work your way down the sides of the layers. Leslie says she prefers homemade frosting rather than fondant. “Some people use fondant because it makes a pretty cake, but it doesn’t taste as good,” she says. “I’m more about the flavor than looks. My cakes are not bakery-smooth with perfect sides. They look homemade.” Store the finished frosting in an airtight container until ready to use. The cake recipe featured here makes two layers. For this cake, Leslie doubled the recipe and divided one layer in half to make five layers total. She finished off the sides of the cake with roasted almonds (optional).

September 2015 • amarillomagonline.com • Amarillo Magazine

Meet the Cook

Leslie Fuller-Meier of O.H.M.S. Café and Bar

fter her mother, Mary Fuller, bought OHMS Café and Bar in 1992, Leslie FullerMeier knew there would always be a job waiting for her. “I started working there when I was 12 years old bussing tables,” she says of the popular restaurant, located on Tyler Street in the shadow of the Chase Tower. “I started catering when I was 16 – because I had a car.” Leslie grew up in a family that loved to bake. She memorized her grandmother’s recipes and has fond memories of creating from-scratch pies, cobblers and cakes with her family. Once it came time to choose a career, though, she

took a different path. After earning a degree in veterinary science, Leslie worked for several years as a licensed veterinary technician. Along the way, she maintained a close relationship to OHMS. “I worked full-time as a vet tech, but I was still part time at the restaurant,” she says. Finally, in 2008, the family business won out. Leslie took over baking duties full time and began serving as the restaurant’s manager. Today she feels right at home. “It’s a pride thing, being in a family business and being able to help make OHMS what it is by contributing

the things I can do,” she explains. “I’m a very social person, so being the front-of-the-house manager gives me the opportunity to talk to people, get feedback, and let our family restaurant history be known.” Leslie does a lot behind the scenes, too, baking several cakes and dozens of cobblers and pies every week for lunch and dinner patrons who love the café’s rotating dessert menu. To this day, baking from scratch remains one of her favorite parts of the job. “You can tell our desserts come from scratch,” she says. “They are not special-ordered with perfect frosting by any means. But they taste really good.” Leslie contributed a classic yellow cake recipe in this issue, and says the basic recipe makes a great base for adding additional flavors. “There are several things you can do with a classic cake recipe,” she says. “You can puree strawberries and add them to the cake and frosting to make a nice strawberry cake.” She also suggests the addition of blueberries or raspberries, paired with a lemon frosting, to make a refreshingly delicious citrus cake. “It’s however creative you want to get.”

Small changes in your Lifestyle can make a big difference in your health.

Dudley E. Freeman, M.D. • Sarah Bergeron, RNC, WHNP • Cullen Hopkins, M.D. • Brenna Payne, RN, WHNP • George Barnett, M.D. • Gregory A. May, M.D.

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

Amarillo Magazine • amarillomagonline.com • September 2015

September

AGN File photos

Events

West Texas A&M University Athletics WTAMU kicks off another season of athletics this fall in men’s and women’s sports. Support the Buffs throughout the month with plenty of football, soccer, golf, volleyball and cross country. Keep up with schedules, stats and highlights at amarillo.com and gobuffsgo.com. West Texas A&M University Athletics Canyon, 651.4400

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.

September 2015 • amarillomagonline.com • Amarillo Magazine

Arts Season Calendar

Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991, amarillolittletheatre.org 2015 “The Addams Family” Sept. 17-19, 8 p.m. Sept. 20, 2:30 p.m. Sept. 24-26, 8 p.m. Sept. 27, 2:30 p.m. Oct. 1-3, 8 p.m. Oct. 4, 2:30 p.m. “Nunsense” Dec. 3-5, 8 p.m. Dec. 6, 2:30 p.m. Dec. 10-12, 8 p.m. Dec. 13, 2:30 p.m. 2016 “The Foreigner” Jan. 14-16, 8 p.m. Jan. 17, 2:30 p.m. Jan. 21-23, 8 p.m. Jan. 24, 2:30 p.m.

2015-2016 Amarillo College Music Program

Amarillo Master Chorale

2201 S. Washington St., 371.5340 Go to actx.edu/music for a complete schedule.

371.5344, amarillomasterchorale.org

Chamber Orchestra (with Suzuki ensembles and orchestras) 2015 Nov. 22, 3 p.m. 2016 May 1, 3 p.m. AC Concert Hall Theater

2015 “Nordic Inspirations” Nov. 14, 8 p.m. St. Andrew’s Episcopal Church 1601 S. Georgia St. 2016 “Requim” with WTAMU Choir and Symphony April 16-17, TBA Mary Moody Northen Recital Hall

Suzuki Program 2016 Annual Workshop and Recital, Feb. 28, 3 p.m. AC Concert Hall Theater

Amarillo Magazine • amarillomagonline.com • September 2015

“Who’s Afraid of Virginia Woolf?” April 7-9, 8 p.m. April 10, 2:30 p.m. April 14-16, 8 p.m. April 17, 2:30 p.m.

Amarillo Little Theatre Academy 2015 “Ramona Quimby” Oct. 23-24, 7:30 p.m. Oct. 24-25, 2:30 p.m. 2016 “Godspell” Jan. 8-9, 7:30 p.m. Jan. 9-10, 2:30 p.m. Jan. 15-16, 7:30 p.m. Jan. 16-17, 2:30 p.m.

“Love Letters” March 3-5, 8 p.m. March 6, 2:30 p.m. March 10-12, 8 p.m. March 13, 2:30 p.m.

“Disney’s Aladdin Jr.” March 25-26, 7:30 p.m. March 26-27, 2:30 p.m. April 1-2, 7:30 p.m. April 2-3, 2:30 p.m.

“Hairspray” May 5-7, 8 p.m. May 8, 2:30 p.m. May 12-14, 8 p.m. May 15, 2:30 p.m May 19-21, 8 p.m. May 22, 2:30 p.m.

Amarillo Museum of Art

Adventure Space 2751 Civic Circle 2015 “Mothers and Sons” Aug. 13-15, 8 p.m. Aug. 16, 2:30 p.m. Aug. 20-22, 8 p.m. Aug. 23, 2:30 p.m. “The Mercy Seat” Nov. 5-7, 8 p.m. Nov. 8, 2:30 p.m. Nov. 12-14, 8 p.m. Nov. 15, 2:30 p.m. 2016 “Next to Normal” Feb. 11-13, 8 p.m.

Feb. 14, 2:30 p.m. Feb. 18-20, 8 p.m. Feb. 21, 2:30 p.m.

2200 S. Van Buren St., 371.5050, amarilloart.org 2015 “AMoA Biennial 600: Sculpture” Open through Oct. 9. “22HUNDRED: A Sculpture Survey” Sept. 12, 8 p.m. Ladd Lecture: Lieutenant Colonel Andrew Scott DeJesse Sept. 17, 7 p.m. Amarillo College Concert Hall Theater “12x12” Oct. 15, 7 p.m. “Chris Jordan: Running the Numbers” Oct. 23-Jan. 3, 2016

2016 “AMoA Open” Opening reception Jan. 9, 7 p.m. Jan. 9-17 “Achievement in Art: The Collection of Cheech Marin” Jan. 24-March 27 Gala Jan. 30, 7 p.m. artafterdark Feb. 12, 7-10 p.m. “AC/WT Student/Faculty Exhibition” April 1-17 “Academic Affiliate: St. Andrew’s Episcopal School Fine Arts Exhibition” April 22-24 “Texas Panhandle Invitational Student Art Exhibition” April 29-May 13

Amarillo Opera 2223 S. Van Buren St., 372.7464, amarilloopera.org 2015 “The Ballad of Baby Doe” Oct. 3-4 Globe-News Center for the Performing Arts 500 S. Buchanan St. “Little Red Riding Hood” Oct. 29-31 Globe-News Center for the Performing Arts 500 S. Buchanan St. “Amahl and the Night Visitors” Dec. 3-5 Polk Street United Methodist Church 1401 S. Polk St. 2016 “Brundibar” Feb. 5-6 Globe-News Center for the Performing Arts 500 S. Buchanan St. “The Pirates of Penzance” April 2-3 Globe-News Center for the Performing Arts 500 S. Buchanan St.

“Musica Variada” May 13-14 Globe-News Center for the Performing Arts 500 S. Buchanan St. “The King and I” Summer Youth Musical July 14-17 Globe-News Center for the Performing Arts 500 S. Buchanan St.

Amarillo Symphony 301 S. Polk St., Suite 700, 376.8782, amarillosymphony.org All performances at Globe-News Center for the Performing Arts, 500 S. Buchanan St. 2015 “Strike a Chord” Guest artist: Espen Lilleslatten, violin; Michelle Skinner, violin Conductor: Jacomo Rafael Bairos Sept. 18-19, 7:30 p.m. “Ballroom Heatwave – Premium Pops” Guest artist: Metropolitan Ballroom Dancers Conductor: Jacomo Rafael Bairos Oct. 16-17, 7:30 p.m. “Brilliance Ablaze!” Guest artist: Madeleine Kabat, cello Conductor: Jacomo Rafael Bairos Nov. 20-21, 7:30 p.m.

Amarillo Youth Choirs 203 SW Eighth Ave., 372.1100, amayouthchoirs.org All performances at Paramount Baptist Church, 3801 S. Western St. 2015 Fall Concert Nov. 3, 7:30 p.m. “Songs of the Season” Dec. 15, 7:30 p.m. 2016 Spring Concert May 3, 7:30 p.m.

Cerulean Gallery 2762 Duniven Circle, 231.0615, theceruleangallery.com 2015 “Unearthed” Opening reception Sept. 18, 6-9 p.m. Sept. 18-Oct. 30 “Revelry in Color” Opening reception Nov. 6, 6-9 p.m. Nov. 6-Jan. 8, 2016 2016 “Recollection” (Anniversary Exhibition) Opening reception Jan. 15, 6-9 p.m. Jan. 15-Feb. 26

2016 “Simmer & Glow” Guest artist: Yuriy Bekker, violin Guest Conductor: Yuriy Bekker Jan. 22-23, 7:30 p.m.

“Vignettes: The Art of Home Decor” (Collaboration exhibition with Panache) Opening reception March 4, 6-9 p.m. March 4-April 15

“White Hot Movie Music – Premium Pops” Conductor: Jacomo Rafael Bairos Feb. 19-20, 7:30 p.m.

“Focal Point” Opening reception April 22, 6-9 p.m. April 22-June 3

“FireBird” Guest artist: Elena Urioste, violin Conductor: Jacomo Rafael Bairos March 11-12, 7:30 p.m.

“The Art of Adornment” Opening reception June 10, 6-9 p.m. June 10-July 22

“Playing With Fire! – Premium Pops” Guest artist: Project Trio Conductor: Jacomo Rafael Bairos April 22-23, 7:30 p.m.

Chamber Music Amarillo 3306 SW Sixth Ave., 236.3545, cmama.org 2015 Sept. 12 Fibonacci Space Oct. 10 Amarillo Botanical Gardens “Amahl and the Night Visitors” Dec. 3-5 Polk Street United Methodist Church, 1401 S. Polk St. 2016 Jan. 16 Amarillo Botanical Gardens March 5 Fibonacci Space April 9 Fibonacci Space Jazz on 6th: Fibonacci Space 2015 Sept. 25 Nov. 6 2016 Feb. 12 April 15

Civic Amarillo Broadway Spotlight Series Amarillo Civic Center Complex Auditorium 401 S. Buchanan St., 378.3096, panhandletickets.com 2015 “Mamma Mia!” Nov. 18-19 “Mannheim Steamroller Christmas” Dec. 19 “Ragtime the Musical” Dec. 16-17 2016 “Annie” Jan. 26-28 “Bullets over Broadway” March 9-10

September 2015 • amarillomagonline.com • Amarillo Magazine

Friends of AeolianSkinner Opus 1024 St. Andrew’s Episcopal Church 1601 S. Georgia St., 376.6316, ext. 105

“Liquid Roads” with guest performers Modern America Dance Company Feb. 13 “Peter Pan” April 15-16

2015 Miro Quartet Sept. 13, 7:30 p.m.

“Academy Unleashed” May 20-22

Felix Hell, Concert Organist Oct. 18, 7:30 p.m.

Panhandle-Plains Historical Museum

2016 Todd Green, Multi-instrumentalist March 3, 7:30 p.m.

2503 Fourth Ave., 651.2244, panhandleplains.org

Thomas Trotter, Concert Organist April 10, 7:30 p.m.

The Galleries at Sunset 3701 Plains Blvd., 353.5700, amarilloartists.com First Friday Art Walk 5-9 p.m. 2015 Sept. 4 Oct. 2 Nov. 6 Dec. 4 2016 Jan. 1 Feb. 5 March 4 April 1 May 6

Lone Star Ballet 3218 Hobbs Road, 372.2463, lonestarballet.org All performances at Globe-News Center for the Performing Arts, 500 S. Buchanan St. 2015 “Wolf … From Twilight to Dawn” Oct. 23-24 “The Nutcracker” Dec. 11-13 2016 “Rainforest” Jan. 29

“Philip R. Goodwin: Americas Sporting & Wildlife Artist, a Private Collection” Foran Gallery Sept. 12-Jan. 12, 2016 “Hunting the Panhandle-Plains” Sept. 12-Aug. 13, 2016 Christmas Open House Dec 4, 6-9 p.m. Dec. 5, 1-5 p.m. “Jose Arpa, Spanish Painter in Texas” April 9-Sept. 5, 2016 “When Georgia Was Here” Aug. 27, 2016-Feb. 24, 2018

TheatreAC 2201 S. Washington St., 371.5359, actx.edu/theatre 2015 “A Midsummer Night’s Dream” Oct. 15-17, 7:30 p.m. Oct. 18, 3 p.m. “The Drowning Girls” Dec. 3-5, 7:30 p.m. Dec. 6, 3 p.m. 2016 “Rent” March 10-12, 7:30 p.m. March 13, 3 p.m. “Afterlife: A Ghost Story” May 5-7, 7:30 p.m. May 8, 3 p.m.

Amarillo Magazine • amarillomagonline.com • September 2015

West Texas A&M University School of Music WTAMU campus, Canyon, 651.2842, wtamu.edu 2015 Faculty Flute Recital: Helen Blackburn Sept. 1, 7:30 p.m. Mary Moody Northen Recital Hall Chamber Music/ WT Symphony Recital Oct. 8, 7 p.m. Mary Moody Northen Recital Hall Faculty Tuba Recital: Jeremy Lewis Oct. 11, 4 p.m. Sybil B. Harrington Fine Arts Complex Recital Hall Faculty Trombone Recital: John Shanks Oct. 11, 4 p.m. Sybil B. Harrington Fine Arts Complex Recital Hall Trombone Choir Concert Oct. 21, 7:30 p.m. Mary Moody Northen Recital Hall Tuba/ Euphonium Studio Recital Oct. 22, 7 p.m. Sybil B. Harrington Fine Arts Complex Recital Hall Fall Choir Concert Oct. 22, 7:30 p.m. Mary Moody Northen Recital Hall Tuba-Euphonium Ensemble Oct. 25, 4 p.m. Mary Moody Northen Recital Hall Trombone Studio Recital Oct. 28, 7:30 p.m. Mary Moody Northen Recital Hall WTAMU Symphony Concert Oct. 29, 7:30 p.m. Mary Moody Northen Recital Hall WT Percussion Ensemble Nov. 5, 7:30 p.m. Mary Moody Northen Recital Hall Brass Choir Concert Nov. 8, 7:30 p.m. Mary Moody Northen Recital Hall

Horn Choir Concert Nov. 10, 7:30 p.m. Mary Moody Northen Recital Hall Trumpet Studio Recital Nov. 12, 7 p.m. Mary Moody Northen Recital Hall Harrington String Quartet Nov. 13, 7:30 p.m. Mary Moody Northen Recital Hall Horn Studio Recital Nov. 15, 7:30 p.m. Mary Moody Northen Recital Hall Flute Studio Ensemble Recital Nov. 17, 7:30 p.m. Sybil B. Harrington Fine Arts Complex Recital Hall Organ Recital Nov. 22, 7 p.m. Mary Moody Northen Recital Hall Jazz Band “Swingin’ in the Holidays” Nov. 24, 7:30 p.m. Mary Moody Northen Recital Hall WTAMU Concert Band Dec. 2, 6 p.m. Mary Moody Northen Recital Hall WTAMU Symphonic Band Dec. 2, 8 p.m. Mary Moody Northen Recital Hall Jingle Bones Trombone Choir Concert Dec. 5, 2 p.m. Mary Moody Northen Recital Hall WTAMU Choir and Orchestra Christmas Concert Dec. 6, 4 p.m. and 7 p.m. Mary Moody Northen Recital Hall 2016 Blue Ridge Trombone Quartet Jan. 17, 7:30 p.m. Mary Moody Northen Recital Hall Faculty Flute Recital: Helen Blackburn Jan. 26, 7:30 p.m. Mary Moody Northen Recital Hall Jazz Bands Guest Artist Jan. 28, 7:30 p.m. Mary Moody Northen Recital Hall Faculty Grand Recital Jan. 29, 7:30 p.m.

Mary Moody Northen Recital Hall

OSU Faculty Recital Feb. 6, 7:30 p.m. Sybil B. Harrington Fine Arts Complex Recital Hall

Brass Choir Recital April 19, 7:30 p.m. Mary Moody Northen Recital Hall

Symphonic Band Concert Feb. 7, 4 p.m. Mary Moody Northen Recital Hall WTAMU Symphony Concert Feb. 25, 7:30 p.m. Mary Moody Northen Recital Hall Harrington String Quartet Feb. 26, 7:30 p.m. Mary Moody Northen Recital Hall Piano Festival Guest Recital Feb. 26, 7:30 p.m. Sybil B. Harrington Fine Arts Complex Recital Hall Choir Concert March 1, 7:30 p.m. Mary Moody Northen Recital Hall WTAMU Concert Band March 2, 7:30 p.m. Mary Moody Northen Recital Hall Guest Double Bass Recital: Donovan Stokes March 3, 7:30 p.m. Sybil B. Harrington Fine Arts Complex Recital Hall Showcase of Music March 4, 8 p.m. Globe-News Center for the Performing Arts 500 S. Buchanan St. Flute Studio Recital March 8, 7:30 p.m. Sybil B. Harrington Fine Arts Complex Recital Hall Horn Choir Recital March 29, 7:30 p.m. Mary Moody Northen Recital Hall

Horn Studio Recital April 21, 7:30 p.m. Mary Moody Northen Recital Hall Jazz Band Spring Concert April 28, 7:30 p.m. Mary Moody Northen Recital Hall WTAMU Concert Band May 4, 6 p.m. Mary Moody Northen Recital Hall WTAMU Symphonic Band May 4, 8 p.m. Mary Moody Northen Recital Hall

West Texas A&M University Theatre Sybil B. Harrington Fine Arts Complex WTAMU campus, Canyon, 651.2804, wtamu.edu 2015 “The Fantasticks” Sept. 10-12; 16-19, 7:30 p.m. Sept. 12-13, 2:30 p.m. Happy State Bank Studio Theatre “Hamlet” Oct. 22-24; 28-31, 7:30 p.m. Oct. 25, 2:30 p.m. Branding Iron Theatre 2016 “Big Love” Feb. 11-13; 17-20, 7:30 p.m. Feb. 14, 2:30 p.m. Happy State Bank Studio Theatre “Jane Eyre” April 21-23; 27-30, 7:30 p.m. April 24, 2:30 p.m. Branding Iron Theatre

Trumpet Studio Recital April 12, 7 p.m. Mary Moody Northen Recital Hall WT Percussion Ensemble April 14, 7:30 p.m. Mary Moody Northen Recital Hall Choir and Symphony Concert April 16, 8 p.m.

September 2015 • amarillomagonline.com • Amarillo Magazine

Arts & Entertainment Sept. 12 “Unbranded” Movie Premier 7:30 p.m. Globe-News Center for the Performing Arts 500 S. Buchanan St., 378.3096

Sept. 24 “Ruben Studdard in Concert” 7-8:30 p.m. Amarillo Civic Center Complex Auditorium 401 S. Buchanan St., 378.3096

2015-2016 Season at 806.355.9991 or visit our website www.amarillolittletheatre.org

Sept. 30 “The Price is Right Live!” 7:30 p.m. Eligible contestants can register for the chance to play three hours prior to show time. Amarillo Civic Center Complex Auditorium 401 S. Buchanan St., 378.3096

Benefits & Fundraisers Sept. 3

August 13-23, 2015 Sept. 17-Oct. 4, 2015

Friends of Fogelberg VI “Dan & Mo’ Beatles” 7:30 p.m. Dedicated to Richard Kibbey, M.D. Funds raised will benefit Harrington Cancer and Health Foundation. Globe-News Center for the Performing Arts 500 S. Buchanan St., 378.3096

Sept. 5 Amarillo Crime Stoppers Seventh Annual Car Show & Raffle 10 a.m.-6 p.m. Amarillo Civic Center Complex 401 S. Buchanan St., 378.3096

Nov. 5-15, 2015

Jan. 14-24, 2016

Dec. 3-13, 2015

Feb. 11-21, 2016

Sept. 5-6 Labor Day Weekend Festival 8 a.m.-6 p.m. Fundraiser for the Amarillo Senior Citizens Association will include silent auction, chickenfried steak dinner on Saturday, hamburger lunch on Sunday, a bargain room, bake sale, quilt show, Corvette Club Car Show, craft vendors and raffle tickets to win the United Way 2015 Toyota Camry SE. 1220 S. Polk St., 374.5500

Sept. 10

March 3-13, 2016

April 7-17, 2016

(Plays and Dates are subject to availability) May 5-22, 2016 52

Chamber Good Times Celebration Barbecue Cook-Off 5-8 p.m. 100 cook teams will prepare eight tons of meat for a crowd that exceeds 6,000. Amarillo Chamber of Commerce 1000 S. Polk St., 373.7800

Sept. 12 Third Annual CASA Charity Shoot 8 a.m. Trap, skeet, wobble and games. Funds raised will benefit Amarillo Area CASA. Amarillo Gun Club 4521 S. Osage St., 373.2272

Amarillo Magazine • amarillomagonline.com • September 2015

Tri-State Fair & Rodeo Gala 7 p.m. Tri-State Fairgrounds Amarillo National Center 3301 SE 10th Ave., 376.7767

Sept. 19 Walk to End Alzheimer’s 9 a.m.-12 p.m. Sam Houston Park 4101 Line Ave., 372.8693 Amarillo Rocks the Runway 7-10:30 p.m. Presented by Haven Health Clinic and the Male Health Center. Evening includes a fashion show with clothing from local boutiques, cash bar and heavy hors d’oeuvres. Funds raised will benefit Haven Health Clinic and the Male Health Center. The Galleries at Sunset Event Room 3701 Plains Blvd., 678.5566

Sept. 25 SAC Golf for Groceries 10 a.m. shotgun start, 4-man scramble. Funds raised will benefit the Senior Ambassadors Coalition Hunger Relief through Grocery Delivery Program. Comanche Trail Golf Course 4200 S. Grand St., 355.3016 APD Benefit Fundraiser 11 a.m.-2 p.m. Amarillo Civic Center Complex Grand Plaza 401 S. Buchanan St., 378.3096

Sept. 3 Calliope Musicals 8:30 p.m. The 806 2812 SW Sixth Ave., 322.1806 Joe Buck Yourself/Chooch 9 p.m. Leftwoods 2511 SW Sixth Ave., 367.9840

Sept. 4 Hank & Cupcakes 9 p.m. Leftwoods 2511 SW Sixth Ave., 367.9840 Shandy Bandits 10 p.m. Golden Light Cantina 2906 SW Sixth Ave., 374.0097

Sept. 5 George Ducas 8 p.m. Midnight Rodeo 4400 S. Georgia St., 358.7083 Strangetown CD Release 10 p.m. Golden Light Cantina 2906 SW Sixth Ave., 374.0097

Sept. 6 Dan Lesperance 2 p.m. I Don’t Know Sports Bar and Grill 1301 SW Sixth Ave., 331.7985

Sept. 9 Mike and the Moonpies 10 p.m. Hoots Pub 2424 Hobbs Road, 356.7548

Sept. 10

Amarillo’s Biker Bully Bash 3-7 p.m. Tripp’s Harley-Davidson 6040 I-40 West, 373.2291

Adrian Conner with Technicolor Hearts 8:30 p.m. The 806 2812 SW Sixth Ave., 322.1806

Sept. 26

Wood and Wire 10 p.m. Golden Light Cantina 2906 SW Sixth Ave., 374.0097

Komen Greater Amarillo Race for the Cure Registration opens at 6:30 a.m. Survivor breakfast begins at 7 a.m. 5K competitive run begins at 8 a.m. Survivor photo and parade at 8:45 a.m. 5K run/walk and 1-mile run/walk begin at 9:15 a.m. Fourth Avenue and Polk Street in downtown Amarillo, 354.9706 7Star Equine Therapy Clay Shoot 2 p.m. River Breaks Ranch 7802 Durrett Road, 374.0357

Music

Sept. 11 Susan Gibson 7 p.m. Chalice Abbey 2717 Stanley St., Suite A, 576.2480 Brian Nelson with Jarrod Johnson 8 p.m. Austin’s Texas Pub 3121 SW Sixth Ave., 803.9063 Parker McCollum 8 p.m. Midnight Rodeo 4400 S. Georgia St., 358.7083 Dan Lesperance 9 p.m. Pour House 3100 I-40 West, 358.6161

Sept. 1

The Crooks 10 p.m. Golden Light Cantina 2906 SW Sixth Ave., 374.0097

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

Sept. 12

Sept. 2 Three Days Grace 8 p.m. Midnight Rodeo 4400 S. Georgia St., 358.7083 Jess Labus with Brandon Hagen 8:30 p.m. The 806 2812 SW Sixth Ave., 322.1806

Dan Lesperance 8 p.m. I Don’t Know Sports Bar and Grill 1301 SW Sixth Ave., 331.7985 Randall King Band 10 p.m. Golden Light Cantina 2906 SW Sixth Ave., 374.0097

Sept. 14 Desi and Cody 8:30 p.m. The 806 2812 SW Sixth Ave., 322.1806

Sept. 15 Black Pussy 9 p.m. Leftwoods 2511 SW Sixth Ave., 367.9840

Sept. 16 Craig Kinsey with Endolphins 8:30 p.m. The 806 2812 SW Sixth Ave., 322.1806

LONE STAR BALLET 2015 2016 SEASON OF DANCE

Sept. 17 Community Center 8:30 p.m. The 806 2812 SW Sixth Ave., 322.1806

Sept. 18 Randy Rogers Band 8 p.m. Midnight Rodeo 4400 S. Georgia St., 358.7083 Hold 9 p.m. Leftwoods 2511 SW Sixth Ave., 367.9840 Eric Tessmer Band 10 p.m. Golden Light Cantina 2906 SW Sixth Ave., 374.0097

Sept. 19 J.T. Habersaat 8 p.m. Leftwoods 2511 SW Sixth Ave., 367.9840 Craig Kinsey 8:30 p.m. The 806 2812 SW Sixth Ave., 322.1806 No Dry County with Jimmylee 10 p.m. Hoots Pub 2424 Hobbs Road, 358.9560 Ronnie Eaton 10 p.m. Whiskey River 4001 SW 51st Ave., 367.6163

Sept. 20 Glenn Roth 8:30 p.m. The 806 2812 SW Sixth Ave., 322.1806

Sept. 21 Bloody Diamonds 9 p.m. The 806 2812 SW Sixth Ave., 322.1806

Sept. 22 Dustin Prinz 8:30 p.m. The 806 2812 SW Sixth Ave., 322.1806

Sept. 23 Old97s 10 p.m. Golden Light Cantina 2906 SW Sixth Ave., 374.0097

Sept. 24 Pageantry 9 p.m. The 806 2812 SW Sixth Ave., 322.1806 Costello 10 p.m. Golden Light Cantina 2906 SW Sixth Ave., 374.0097

Sept. 25 The Rich Hands 9 p.m. Leftwoods 2511 SW Sixth Ave., 367.9840 Costello 10 p.m. Golden Light Cantina 2906 SW Sixth Ave., 374.0097 Midnight River Choir 10 p.m. Hoots Pub 2424 Hobbs Road, 356.7548

Sept. 26 The British 8 p.m. I Don’t Know Sports Bar and Grill 1301 SW Sixth Ave., 331.7985

3218 Hobbs Amarillo, TX 79109 • 806-372-2463 • LoneStarBallet.org Tickets may be purchased through Panhandle Tickets at 806-378-3096 or online at panhandletickets.com September 2015 • amarillomagonline.com • Amarillo Magazine

Dan Lesperance 9 p.m. Pour House 3100 I-40 West, 358.6161 Sky Acre/Loudmouth Lisa 9 p.m. Leftwoods 2511 SW Sixth Ave., 367.9840

Sept. 29 Pullman Standard 8:30 p.m. The 806 2812 SW Sixth Ave., 322.1806

Sept. 30 Bat 8 p.m. Butler’s Martini Bar 703 S. Polk St., 376.8180

Nature Sunset, Wildflowers and Wine Wednesdays Every Wednesday at 7 p.m. An event for all ages. Bring your friends, wine and/or soft drinks and snacks, and enjoy the sunset. Wildcat Bluff Nature Center 2301 N. Soncy Road, 352.6007 Wise Women Walking Every Saturday at 8 a.m. A hiking/walking group specifically for women older than 60 years of age. Meet at the Visitors Center. Bring comfortable shoes, sunscreen, a hat and water. Wildcat Bluff Nature Center 2301 N. Soncy Road, 352.6007

Sept. 3 Wildcat Bluff Photo Group First Thursdays 7-9 p.m. All photographers, regardless of ability, experience or equipment, are welcome to take photos, share techniques and tips and attend mini-classes. Wildcat Bluff Nature Center 2301 N. Soncy Road, 352.6007

Sept. 12 Second Saturday Volunteer Workday 9 a.m. Whether it’s tending to the trails or butterfly garden, there are multiple projects. Refreshments and snacks provided. Wildcat Bluff Nature Center 2301 N. Soncy Road, 352.6007

Sept. 16 West Amarillo Environmental Consortium 2-3 p.m. Wildcat Bluff Nature Center 2301 N. Soncy Road, 352.6007

Sept. 11

Sept. 25

Sept. 16

Amarillo College Fall General Assembly 12-5 p.m. Amarillo Civic Center Complex Heritage Room 401 S. Buchanan St., 378.3096

WTAMU Fair on the Square 9 a.m.-3 p.m. Canyon Square, Canyon, 655.2311

WTAMU Men’s Soccer vs. UT-Permian Basin 7 p.m. The Pitch, Canyon, 651.4400

WTAMU Homecoming Parade 10 a.m. 23rd Street, Canyon, 655.2311

Sept. 18

Patriot Day Tailgate & Car Show 4-7 p.m. Show will include cars, food, Combined Federal Campaign information for federal employees, and information on veteran benefits. Amarillo VA Health Care System 6010 Amarillo Blvd. West, 355.9703, ext. 4059

Canyon Chamber Chow-down 3-5 p.m. Live music and Barbecue cook-off. Canyon Square, Canyon, 655.7815

Parents Night Out 5:30 p.m. Take a date night and leave the kids with DHDC. Children will take part in experiments, and exhibits and eat dinner. Don Harrington Discovery Center 1200 Streit Drive, 355.9547

Sept. 28

Sept. 12

Sports & Recreation

Jodi Thomas Book Signing 12-1 p.m. Celebrate the release of New York Times Best Selling Author Jodi Thomas’ new book, “Ransom Canyon,” a Western romance. Cavender’s Boot City 7920 I-40 West

RSVP Appreciation Luncheon 11:30 a.m.-2 p.m. Amarillo Civic Center Complex Heritage Room 401 S. Buchanan St., 378.3096

Sept. 1-5 2015 Adequan Select AQHA World Championship 8 a.m. Tri-State Exposition Grounds 3301 SE 10th Ave., 376.7767

WTAMU Volleyball vs. Texas A&MCommerce 6 p.m. The Box, Canyon, 651.4400

Sept. 19 Top of Texas Traditional Karate Championship 9 a.m.-3 p.m. Amarillo Civic Center Complex Heritage Room 401 S. Buchanan St., 378.3096 WTAMU Volleyball vs. Texas Woman’s 2 p.m. The Box, Canyon, 651.4400 WTAMU Men’s Soccer vs. Southern Nazarene 7 p.m. The Pitch, Canyon, 651.4400

Sept. 23-26

Sept. 13

Sept. 3

Mini-Martini Taste Test 2 p.m. Presented by Butler’s Martini Bar. Taste the Top 15 martinis and enjoy hors d’oeuvres. Limited seating. Advance tickets required. Butler’s Martini Bar 703 S. Polk St., 376.8180

WTAMU Women’s Soccer vs. Metro State 4:30 p.m. The Pitch, Canyon, 651.4400

Sept. 25

WTAMU Buffs vs. Asuza Pacific 7 p.m. Kimbrough Stadium, Canyon, 651.4400

WTAMU Homecoming Golf Classic 11:30 a.m. Palo Duro Creek Golf Course, Canyon, 651.2402

Sept. 18

WTAMU Volleyball vs. Dallas Baptist 1 p.m. The Box, Canyon, 651.4400

Constitution Day 9:30 a.m.-12:30 p.m. Celebrate the Sept. 17, 1787 signing of the constitution with activities relating to the document that formed our nation. This program will feature activities for children grades 3 through 7. Panhandle-Plains Historical Museum 2503 Fourth Ave., Canyon, 651.2244

Sept. 18-26 Tri-State Fair & Rodeo 8 a.m.-12 a.m. Annual fair includes games, food booths, concerts, free shows, animal exhibits and a rodeo. Tri-State Fairgrounds 3301 SE 10th Ave., 376.7767

Sept. 19

Sept. 4

Knights of Columbus Men’s Conference 8 a.m.-5 p.m. Amarillo Civic Center Complex Regency Room 401 S. Buchanan St., 378.3096

Sept. 4

WTAMU Volleyball vs. Colorado StatePueblo 7:30 p.m. The Box, Canyon, 651.4400

Sept. 5 WTAMU Women’s Soccer vs. Colorado School of Mines 12 p.m. The Pitch, Canyon, 651.4400 WTAMU Volleyball vs. Adams State 1 p.m. The Box, Canyon, 651.4400 WTAMU Volleyball vs. Lubbock Christian 7:30 p.m. The Box, Canyon, 651.4400

Sept. 12 WTAMU Buffs vs. Colorado State-Pueblo 5 p.m. Kimbrough Stadium, Canyon, 651.4400

Sept. 13

Rabies Clinic 9 a.m.-4 p.m. Amarillo Civic Center Complex North Exhibit Hall 401 S. Buchanan St., 378.3096

WTAMU Women’s Soccer vs. Southwestern Oklahoma State 2 p.m. The Pitch, Canyon, 651.4400

Sept. 10-13

Sept. 23

Sept. 14-15

Panhandle Kennel Club of Texas, Inc. Dog Show 8 a.m.-5 p.m. Amarillo Civic Center Complex North and South Exhibit Halls 401 S. Buchanan St., 378.3096

WTAMU Tractor Pull 5 p.m. 26th Street, Canyon, 651.2311

Ryan Palmer Foundation Invitational All day. Tascosa Golf Club 4502 Fairway Drive, 651.4400

Sept. 24 WTAMU Alumni Party 7 p.m. Bar Z Winery 19290 FM 1541, 488.2214

WTAMU Meet (Pre-Regional 5K) 6 p.m. Intrasquad meet. The Range, Canyon, 651.4400

PRCA Rodeo 7:30 p.m. Tri-State Fairgrounds Amarillo National Center 3301 SE 10th Ave., 376.7767

Special Events

Coffee & Cuties 10 a.m. Storytime for children ages 5 and younger followed by a craft, activity or animal encounter. Don Harrington Discovery Center 1200 Streit Drive, 355.9547

WTAMU Tailgate Cook-off 1-4:30 p.m. Kimbrough Stadium tailgate area, Canyon, 655.2311

Amarillo Magazine • amarillomagonline.com • September 2015

Sept. 26 Punt, Pass, Kick 8 a.m. Annual NFL competition. Winners of each age bracket will receive a prize and chance to advance to the regional competition in Lubbock. Eligible boys and girls ages 6 to 15 (as of 12-31-15) may participate. Dick Bivins Stadium 800 S. Marrs St., 378.3036 WTAMU Buffs vs. Angelo State 5 p.m. Kimbrough Stadium, Canyon, 651.4400

Sept. 28 WTAMU Women’s Soccer vs. Texas A&MInternational 12 p.m. The Pitch, Canyon, 651.4400

Sept. 30 Senior Social 10 a.m.-12 p.m. Ellwood Park 1100 S. Jackson St., 378.3036

Trade Shows Sept. 19 The Ruffles and Rust Expo 9 a.m.-5 p.m. Amarillo Civic Center Complex South Exhibit Hall 401 S. Buchanan St., 378.3096

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AUSTIN sign of the — Maybe it is a times. declining clout It could be the Maybe it’s of rural areas. both. Whatever issues, which the reason, rural received tention in recent Texasmuch atture session s, haven’t Legislathe same conside received ration this an Amarillo year, of bills filedGlobe-News review two months since Nov. 12 — before lawmak were back ers in Austin — shows. However, Riders visit bill-filing left with four weeks of boys of the a lake between Cimarro in the session publicans Southw , Ren, N.M., Ken King est. destination and dian and of Canapromoted The Amarillo firm, which Taos, N.M., on the by a BeijingMuenster, Drew Springer of based travel offers a variety of Lonesome Dove Progres who represe Western-them hub for its sive PROVIDED the largest nt two of Tour offered technological PHOTOS ed by Cowgir innovation. activities, is the first not concern House districts, are ed. North Americls and Cow“There’s an tourism still time,” Springer, whose BY KAREN District 68 said resents 22 SMITH WELCH repkaren.welch@ama more than counties covering rillo.com 22,000 square The district miles. n Amarillo home county stretches from his first North company has become Denton area, of Cooke, in the American the nation tourism destiin the Texasto Wheeler County based travel to be promoted by south to Fisher Panhandle and a Beijinginnovation. hub hailed for its technol County in South Plains. ogical the Cowgirls and “I think you’ll Cowbo Amarillo has ys in the see more bills filed, like on Unlimited, partnered with TrekizWest of transportation, eminent domain, founded by a global tour-booking Group the constru of county Wenqing Tian, ction engine roads, those tor of strategy a former direcbills,” Springe kinds of Internet technoland planning for Springer r said. ogy firm Cisco American Cowgirls bill to makealready has filed a Systems. team workedowner Phyllis Payne residents to it easier for rural get the fingerp and Route with Trekiz to create and her needed 66 before getting rints with the bookintours that should be Western concealed-han a in an announ g engine’s clients, popular Lawmakers dgun license. Tian said cement from International the compan 8 to file their have until March ies. tourism is dustry for proposals. a lucrative the inTexas attracte Lone Star State. tional visitors d nearly 1.3 million In 2011, internaby air, who billion in infused direct spendin King, whose economy, Distric g into the $1.26 resents 17 accordi counties in t 88 repMarkets Insight ng to an August Texas Panhandle the Texas Travel Horses report prepare and state Econom in the South Plains, sees graze near ic Development d for the Palo Duro Division. the fewer another reason for & Tourism Canyon, with number of the Lightho Overseas arrivals — the huge bills filed use formati in Texas increas Online on nearby. Legislative backlog at the Texas ed 25 Council, the tisan agency nonparO Trekiz: www.tre O Cowgirls that helps and kiz.com See FIRM, A4 tors and legislat O Slide show: legislawww.cowgirlsa Cowboys in the West: bill drafting ive agencies with ndcowboysinth scan the QR Visit amarillo.com or west.com , computing, e search, publish tos of Cowgirlcode for more phoreSCIE NCE s and Cowboy ment distribu ing and docuthe West activitie BOWL s in tion. s.

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September 2015 • amarillomagonline.com • Amarillo Magazine

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Tri-State Fair & Rodeo 2015

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ook out, fair-goers, we have nine days packed full of fun, food and learning opportunities and we hope you plan to take advantage of everything there is to see and do at the 2015 Tri-State Fair & Rodeo. More than 3,000 youth from across the Panhandle will take home more than $500,000 in premiums as they showcase their talents throughout the fair in everything from livestock shows to photography and culinary arts, all while learning essential life skills. The Tri-State Fair & Rodeo is committed to honoring our heritage and supporting our youth. Since 2004, we have awarded more than $115,000 in scholarships to our area youth. We thank you for your support! Plan now to bring the family out September 18-26 and enjoy our family-friendly midway, and a host of educational exhibits as well as some of that great fair food. There’s a lot to see and do: • Stunt dogs, kangaroos and monkeys • Magician and hypnotist • Midway and concerts • Rodeo and horse shows • 4-H and FFA livestock shows • Culinary contests We cannot wait for you to join us and see what a great event we have put together. Go to www.tristatefair.com for a complete schedule of events. Come on, let’s all go to the Tri-State Fair & Rodeo!

Robert Devin, Amarillo Tri-State Exposition President

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photos courtesy of Amarillo Tri-State Exposition

More than a ribbon: Endowment Fund invests in Panhandle youth I

n 2004, Frank Renfro, then-president of the Amarillo Tri-State Exposition, declared the need for an endowment fund for scholarships. He put in the first $1,000 that enabled the awarding of one $500 scholarship to a student headed for college. Today, the Exposition gives four $6,000 scholarships to deserving students. According to Scholarship Committee Chairman Dr. Bob Robinson, it’s a success story that will continue for years to come. “Fifteen years ago we worried if we’d be able to keep the fair bank open, but now it’s a phenomenal story,” he says. It’s a story that was born out of a desire to give more to students than an award to hang on their wall. “I just got to thinking that we owed them more than a ribbon or trophy at the stock shows,” says Renfro. “So I talked to Dr. Bob and Virgil Bartlett and a few others about starting a scholarship to give back, to help them financially go to Scholarship award college. Our future is in our kids. I recipients at last think it’s the best thing we ever did year's gala as an association.” The endowment fund is managed by Opportunity Plan Inc., a nonprofit organization in Canyon unassociated with West Texas A&M University. Since 1954, OPI has provided financial assistance and counseling to students seeking higher education. Using a thirdparty company to manage the fund ensures no partiality will be given when scholarships are awarded. As Dr. Robinson puts it, “It keeps the politics out.” The Tri-State Fair & Rodeo is the Exposition’s own source of fundraising and it’s through the annual gala that money is raised for the endowment. Currently, there is nearly half a million dollars in the fund, and the scholarship committee sees no end in sight when it comes to supporting students in their pursuit of higher learning. “We’re really proud of this. All the proceeds from the Gala go towards scholarships. This year we’ve got Asleep at the Wheel on stage and it’s $500 per table,” says Robinson. “We’ll clear $20,000 or $30,000 for the endowment.” In addition to gala proceeds, there are memorial gifts and donations from area organizations that contribute to the annual deposit. Dr. Robinson has close ties to the Tri-State Fair. He grew up in 4H and FFA and attended the fair as a young person. He showed lambs and pigs and was a county agent for 15 years.

He was vice president of the exposition under Frank Renfro and went on to follow the example set before him. Dr. Robinson spent 41 years in the Texas A&M University extension program and is currently a parttime professor at WTAMU and a Randall County Commissioner. “What we do for the youth and how we celebrate our Western heritage, it’s a passion of mine,” he says. “I’m 66 years old and it’s still a passion.” Of the four scholarships, OPI screens applicants for two of them. One scholarship is awarded to a student in the Panhandle who shows an interest in agriculture. The other scholarship is given to a student in the Amarillo metro area whether there’s an agricultural interest or not, and competition is high. “We are one of two organizations in Amarillo that receives a large number of scholarship applications. We manage about 200 scholarship funds,” says Keith Brown, executive director of Opportunity Plan Inc. “Our application goes out all over the Panhandle and south plains.” Because 4H and FFA have their own statewide and district scholarship process, OPI relies on those organizations to supply the names of the two other recipients of the endowment fund scholarship. Students are ranked within the organizations and after the statewide selection process is over, OPI is notified. “The district administrators know who’s applied and once they find out who won scholarships from 4H and FFA, they let us know who’s next in line,” says Brown. Applications are due in May and the selection process is completed in June. The students are recognized at the gala in September, a moment that brings the process full circle. “We have them come back each year to give them next year’s money,” says Robinson. “We’re big on responsibility. They have to show they’re enrolled in school and turn in those grades. It’s not about sending a check. We hope to mentor them right through to the end. If someone flunks out or lays out of school, the scholarship stops and the money goes back into the endowment. “The Tri-State Exposition has known some tough times in the world but our current management team and officers are outstanding,” he continues. “I think in my lifetime we’ll see that endowment reach a million dollars.” TRI-STATE FAIR & RODEO • SPECIAL ADVERTISING SECTION

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Amarillo Tri-State Exposition showcases heart, heritage of Panhandle

he roots of the Tri-State Fair & Rodeo trace back to the 1890s when a few organized fairs and horse races gave locals a grander idea. In 1913, a Panhandle State Fair was formed, and by 1923, the Amarillo Tri-State Exposition was officially chartered. Save the years during World Wars I and II, celebrating the area’s Western heritage with a fair has been a staple in the Panhandle for nearly a century. “It’s meant a lot to me in my personal life, and certainly in my professional life,” says Robert Devin, president of the Amarillo Tri-State Exposition and retired participant. “My dad was an ag teacher, so most of my involvement as a kid was through FFA. It’s something near and dear to my heart.” Devin believes nostalgia plays a big role in why the fair continues today. “My recollection was that it was a time to celebrate our agricultural heritage in fall, when things slowed down a bit,” he says. “Mom would have a great crop from the garden and Dad had harvested a good crop, so when things cooled off people would come to town to socialize and celebrate the heritage.” “Those are things that started the fair many years ago,” says Angela Ragland, sponsorship and marketing director for the fair. “It was a great time to compete against one another with their goods.” Though the Tri-State Fair & Rodeo seems like a stand-alone event, it’s actually the primary fundraiser for the Amarillo Tri-State Exposition, a 501(c)(3) that contributes to the local economy year round. Chartered in 1923, the event center is booked 50 weeks per year on 104 acres of maintained property. The Exposition attracts more than 300,000 visitors, vendors, exhibitors, and participants annually. On the regular schedule are livestock shows, equestrian events, rodeos, monster truck rallies, fundraisers, concerts, and the circus. It’s the mission of the Exposition to provide a “wholesome educational, cultural and recreational experience for area citizens” and also “strengthen the Amarillo economy.” Today the Tri-State Fair & Rodeo stretches over nine days and attracts more

TRI-STATE FAIR & RODEO • SPECIAL ADVERTISING SECTION

than 130,000 attendees and 6,000 contestants. Last year, the gala, which began in 2004 to honor sponsors, raised $30,000 for college scholarships. Managed by Opportunity Plan Inc. in Canyon, the scholarship program awards four $6,000 scholarships to go toward higher education. The only requirement in spending the scholarship is that the student attends college in Texas. In keeping with the primary objectives of the Exposition, giving back to the community is a priority for fair organizers. In 2014, 210 coats were donated through the Eveline Rivers Coat Night and 240 pounds of food were donated to the High Plains Food Bank. Likewise, many of the food vendors use the fair for fundraising, so money spent inside the gates is often poured right back into the local community. Last year alone the fair enabled more than half a million in premiums to be returned to area youth. As the fair has grown, so has its educational opportunities. “We pride ourselves in providing education,” says Devin. “A lot of it is around the ag sector. We bring in tons of schoolage kids through the fair. The Farm Bureau sets up a milking exhibit, and there’s also a petting zoo. The 4H Food Fight is popular, which is a food and nutrition quiz bowl that involves

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kids in the Panhandle.” New this year are a variety of side shows, like The Rhinestone Roper, the Thank a Farmer Magic Show, the Stunt Dog Show created with rescue dogs, and for creative people, a Pinterest-inspired contest with wooden pallets. “We felt we needed to liven things up a bit and it’s a popular area with the younger adults,” says Ragland. “We don’t know if we’ll have one entry or 51.” With more than 20 departments for competition, everything from livestock and agronomy to culinary and photography, there is something for people of any age who wish to compete. For everyone

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else, there is always the brisket and fried ice cream. “The covered food court provides shaded seating for about 300 guests, and we always have a huge crowd for lunch time,” says Ragland. “This is the third year we’ve had the food court and it has really enhanced the experience.” Though it’s hard to pinpoint when the Tri-State Fair & Rodeo exploded in size, several events with the Exposition help mark its success. The Rex Baxter Building, named after a professional golfer from Amarillo, was constructed in 1979 and serves as the primary event space for art, culinary, and agronomy competitions in its 44,000 square feet. Then, in 2000, the Amarillo National Center opened, a 10,000-seat arena fit for sporting events and concerts, specifically the gala on Saturday, Sept. 12. The Vance Reed Livestock Building was finished in 2006, followed by the food court “Corral” in 2012. Two years ago the concession stands at the ANC were expanded. With more than 600 volunteers and 15,000 logged hours of work to keep the show afloat, staff and sponsors anticipate continued growth. “Whether it’s livestock or the food fight or art exhibits, the thing that pleases me the most is that nine times out of 10, if you see a youngster, you’ll see parents and grandparents out there supporting them,” says Devin. “We unintentionally showcase the family.”

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Laura Corder, Bushland, and Shelby Foster, Claude, get ready for the 2014 gala.

Junior Board 2013

photos courtesy of Amarillo Tri-State Exposition

Tri-State Junior Board example of dedication and enthusiasm

mong the 600 volunteers putting in more than 15,000 hours of service is a group of dedicated teenagers awarded a spot at the head table. They are the Junior Board of the Amarillo Tri-State Exposition. “I’ve helped out with the fair for 20 years but when I was first asked to chair the junior board I was apprehensive. I didn’t know if I wanted to be in charge of a bunch of teenagers,” laughs Kim McKinney, who’s in her fifth year as advisor. “But they are amazing. They are dedicated and hard working. Whenever a committee needs help, they step up.” The junior board is made up of 20 students from around the Panhandle ranging in age from 14 to high school seniors. To be eligible they must be involved with 4H or FFA, and their applications are dutifully reviewed. “I tell them that they aren’t on the board because they applied,” says McKinney. “They are here because they rose to the top. We had 50 applicants this year and originally we only had

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Former Junior Board members at the gala

17 spots. We upped it to 20 because the need was there.” Created in 2000, the junior board is designed to teach leadership skills to youth, to enhance the relationship between fair attendees and participants, and to forge a legacy of volunteerism for generations to come. The hope is that junior board members will continue their service into adulthood and be leaders in their own communities. Many junior board members were young competitors at the fair, showing livestock or hand-made crafts, and now they help others set up, judge, and award ribbons. “I’ve been part of 4H since fifth grade. I’ve done shooting and the quiz bowl. I’ve done clothing and textile, but my main project is the goat show,” says Laura Corder from Bushland. She is serving her third and final year on the junior board. “My brother was on the junior board and I’ve always followed his lead.” Laura learned about showing dairy goats by attending the fair, so once her interested was peaked, she joined 4H and started competing. Now she looks forward to helping other competitors ready their own goats to show. She also enjoys prepping for the arts and crafts competitions. “A lot of the older ladies come in with these amazing creations,” she says. “It’s neat to see what they come up with and hear their stories.”

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In keeping with the intentions of the junior board, Laura has proved to be a leader in other areas of her life. “I want to go into music education and my plan is to take these leadership positions and apply them to band,” she says. “I’m the drum major this year.” Volunteering for the fair is a substantial time commitment and it’s a delicate balance since school is in session in September. Some students, mostly from out of town, get excused absences during the fair, but others work their shifts in the evenings and weekends. Responsibility over one’s schedule is part of the deal. “Twelve days, six shifts, two to three hours,” says McKinney. “From culinary to photography to showing to helping in the office, whatever is needed. This year we’ll be greeting school-age kids that come during the week.” Junior board members wear special embroidered shirts – red polos this year – so they stand out as part of the staff. Becoming a junior board member requires a number of criteria. First and foremost, the application must be typed, a small but important detail that helps separate the qualified from the unqualified. Second, two committee members, plus McKinney, look to see if the applicant is well-rounded, if their community and school involvement covers a lot of ground and not just 4H and FFA. Preference is occasionally given to older students

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on account of having a driver’s license and there being limited time to serve before aging out of the program. As long as a student meets the requirements, he or she can serve multiple years. “I impress upon these kids that they were chosen,” says McKinney. “It wasn’t luck or that they were the only ones who applied. We look for the well-rounded kid with leadership skills.” Lest one think the work is entirely physical, the junior board is expected to volunteer at the gala, which is as much about networking as it is about professional service. “They bus tables and are an extra set of hands, but there’s a lot of influence at the gala,” says McKinney. “They need to take advantage of that.” Outside of the Tri-State Fair & Rodeo schedule, junior board members are required to give two presentations in their area of influence, be it at school, church, or another organization, to encourage people to attend the fair. They are walking advertisements of enthusiasm and

information. They can work in groups or present singly using prepared power points from the Exposition. “Working at the gala doesn’t even seem like working,” says Laura. “It’s more fun and laid back. When they start the program they bring out the scholarship recipients, and I didn’t even know there was a scholarship. I’ve already started my application.” She plans to attend West Texas A&M University next fall. “I’ve learned so much about the community and how we all tie together,” she says. “There’s so much behind the scenes that goes unnoticed.” McKinney hopes her own daughter will follow in the footsteps of junior board members that have gone before her. Mallory is 15 and is serving her first year on the board. “She shows pigs and she’ll participate in the judging,” says McKinney, then laughs, “She’ll work whatever shifts are needed. My poor daughter will go wherever the holes are.”

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Top Ten

Must-See Shows and Attractions

ach year the staff of the Tri-State Exposition strives to give fair goers something new and interesting to enjoy. Bigger, better, more monkeys and kangaroos. Whether it’s a food corral, a hypnotist, or a new ride for thrill-seekers, the Tri-State Fair & Rodeo has something for everyone. And when all else fails, there’s always the fried ice cream. 10. Livestock/Horse Shows: The fair is a great opportunity to come out and see how our young people’s hard work on their projects is paying off. 9. Rex Baxter Building Exhibits: Bring your kids to the coloring mural or browse through the many projects that kids and adults have worked on throughout the summer. 8. Mutton Bustin’ Preliminary Round: Kids riding sheep in the Bill Cody Arena – it’s a can’t-miss opportunity. Watch as they compete for a chance to come back to a rodeo performance. (Monday, Sept. 21) 7. Virgil’s Side Shows: Wild about Monkeys, Stunt Dog Show (with rescue dogs), Aussie Kingdom (monkeys, dogs and kangaroos) – what more can we say? 6. Trolley Park (gate 1): The new pick-up and dropoff point for the trollies that will give guests ease of transportation from one end of the fairgrounds to the other. Only phase 1 will be complete for the 2015 event. 5. Family Stage Shows, Magician, Hypnotist and Those Funny Little People: Audience participation at its finest. 4. Thank a Farmer Ag Magic Show: Families are so far removed from agriculture these days. We feel this is a great way to educate in an entertaining way. 3. PRCA Rodeo/Concerts: Who doesn’t want to see one of the Top 5 medium-size rodeos produced by 10-time Stock Contractor of the Year, Stace Smith? Follow it up with a concert for a great date night. 2. Food Court: We love fair food as much as the rest of Amarillo! If it’s fried and on a stick we can’t pass it up. 1. Sky Trip: One of the new rides at the fair – the staff is too chicken to ride it! We will stick to the Ferris wheel.

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THREE-MUSTARD BEEF TRI-TIP ROAST 1 beef Sirloin Tri-Tip Roast (about 3 pounds) 3 tbsp. Dijon-style mustard 1 tbsp. fresh thyme, chopped ½ tsp. coarse black pepper 2 tbsp. dry bread crumbs

Melvin Edes recommends this recipe

Mustard Sauce: 1 tbsp. olive oil ¼ cup minced shallots ½ cup Dijon-style mustard 2 tsp. mustard seeds 1 tsp. dry mustard

Heat oven to 325 degrees. Combine Dijon, thyme and pepper in small bowl. Spread mustard mixture evenly over all surfaces of beef roast. Press bread crumbs evenly onto roast over mustard. Place roast on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in oven 1¾ to 2 hours for medium rare; 2¼ to 2½ hours for medium doneness. Remove roast when meat thermometer registers 140 degrees for medium rare; 155 degrees for medium. Transfer roast to carving board; tent loosely

2 tbsp. fresh lemon juice ½ cup reduced-fat sour cream 2 tbsp. chopped fresh parsley ¼ tsp. coarse black pepper

with aluminum foil. Let stand, covered, 20 minutes. (Temperature will continue to rise about 5 degrees to reach 145 degrees for medium rare; 160 degrees for medium.) Meanwhile, prepare Mustard Sauce. Heat oil in small saucepan over medium heat until hot. Add shallots; cook and stir 3 to 5 minutes or until tender. Add Dijon, mustard seeds and dry mustard; cook and stir 30 seconds. Remove from heat; stir in lemon juice until well blended. Add sour cream, parsley and pepper; stir until smooth. Keep warm. Carve roast into thin slices. Serve with mustard sauce.

BROUGHT TO YOU BY B&M ASSET GROUP

A Stalled Dream

Let B&M Asset Group help you find your dream home by Karla Abernethy-Thetford

fter renting for many years, one local couple dreamed of being firsttime homeowners. And like many prospective buyers, they soon found themselves unprepared for the myriad challenges involved in purchasing their dream home. Aaron and Tylene Floyd thought they’d done their homework. They knew they could afford a house payment – and they had a down payment and employment history. But they found that they didn’t have an acceptable credit history. Aaron and Tylene had been denied their quest of a home before, yet no one had educated them about how to address the issue that was stalling their dream. Then, the couple discovered B&M Asset Group and the company’s lease-to-own option. “We’ve tried to buy a house before

Aaron Floyd Tylene Floyd and their straight answer was ‘oh you don’t have enough credit’ and that’s where it ended,” Aaron shared. B&M didn’t stop there, Aaron said. The staff at B&M took the time to work with the Floyds to provide the tools and resources they needed to make their dream of owning a home a reality. And, through the process of fixing their credit and ownership preparation, the Floyds were able to finally live in their home. B&M Asset Group and Jared

Amarillo Magazine • amarillomagonline.com • September 2015

Zirkle, of Nations Reliable Lending, agreed to work with the couple for two years. The Floyds followed the advice and plan and within just six months they received a call saying they could close on their home the following month. There was no hassle, no biting nails, “it was really kind of easy,” Tylene Floyd said. The group’s goal is to get people a home. According to Zirkle, their job is to educate buyers about the process, advise them regarding any accounts that may be hurting their credit score, help them establish a credit history and get them moving forward and into their home. The lease-to-purchase program is a great way to achieve that goal, Zirkle said. B&M Asset Group President Barry Christy built his company on the idea that a person should be able to select their home, achieve financing and have that home in one

stop, much like purchasing a vehicle. B&M offers all the services needed for home ownership – from leasing to own to trading your existing home and building your new home, B&M is ready to assist you. Aaron and Tylene Floyd have their home. You, too, can achieve your dream of home ownership and with help from B&M Asset Group. Let the knowledgeable, friendly staff help you experience the reality of “Welcome Home, Amarillo.”

Jared Zirkle

Restaurants • Food • Spirits

photo by Shannon Richardson

L e t ’ s E at

Thai Arawan F

or more than 10 years, this family-owned and -operated business has been satisfying local’s cravings for authentic Thai cuisine. The vast menu offers a variety of entrees influenced by Thai, Lao and Chinese preparations. Choose from traditional Thai-style curry, East Asian, and chef specialties along with generously portioned lunch specials. The friendly service never disappoints.

2834 Wolflin Ave., 463.7167, thaiarawan.com Open Monday through Sunday 11 a.m.-3 p.m. and 5-9 p.m.

PRICING GUIDE $ most entrees under $10 $$ most entrees $11 to $20 $$$ most entrees over $21 RESTAURANT KEY Outdoor Dining ☎ Reservations Recommended T Live Music c Full Bar C Beer and/or Wine only ^ Best of Amarillo Winner y

NEW New to Let’s Eat! UPDATE

Updated entry

The Let’s Eat! Guide is a reader service compiled by the Amarillo Magazine editorial staff. The magazine does not accept advertising or other compensation in exchange for a listing. The guide is updated regularly. To correct a listing or recommend a restaurant for consideration, contact Michele McAffrey at michele.mcaffrey@amarillo.com.

September 2015 • amarillomagonline.com • Amarillo Magazine

Amarillo

Where Dreams Come True for Less

575 Pizzeria Toppings runneth over at 575 Pizzeria, not to mention the specials that rotate every month. (Check the board when you walk in.) 575 is family-owned and family friendly, so it’s a great Friday night dinner choice. 2803 Civic Circle/7320 Hillside Road, 322.5575, 575pizzeria.com $$ C T^

Abuelo’s Mexican Food Embassy The authentic atmosphere and generous portions make for an enjoyable lunch or romantic evening out. If you’re stumped by all the choices, try the Enchiladas de Cozumel, three crepes filled with guacamole and topped with bountiful seafood, fresh spinach and roasted peppers. As a rule, always get the queso. 3501 SW 45th Ave., Suite G, 354.8294, abuelos.com $$ c ^ Acapulco Mexican Restaurant & Bar When the weather’s nice, enjoy sitting on Polk Street while you sip a margarita and a traditional Mexican-style shrimp cocktail. 727 S. Polk St., 373.8889, acapulcomexicanrestaurant.net $$ c Ty

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B L Bistro The intimate, cozy atmosphere creates the ideal date place, not to mention the food is plated perfection. Note: You Proper poolmight want to leave the kids with a sitter. care shouldn’t 2203 S. Austin St., 355.7838, blbistro.com be a mystery. $$$ c ☎ y Discover the winning combination for great pools – expert advice from

YOUR STORE NAME BelmarHERE Bakery & Cafe and the proven performance of Open since 1965, Belmar is an Amarillo OMNI pool chemicals tradition. Loyal customers abound YOUR STORE NAME HEREand each one has a favorite treat they Store or Promotional information goes here return for again and again (we’re big fans of the thumb print cookies). The café offers a cozy place to meet for early morning coffee and pastries or tasty lunch with friends. 3325 Bell St., 355.0141 belmarbakery.com $ ®

The Big Texan Steak Ranch Everyone knows about the 72-ouncer, but did you know the breakfast buffet is only $12? Yes, you read that right. Every morning from 7-11 a.m. you can pile your plate high with pancakes, sausage and skillet potatoes. Top it off with a trip to the Omelet Bar before leaving completely satisfied. 7701 I-40 East, 372.7000, bigtexan.com $$ c T

Proffitt’s L aw n & L e i s u r e 7611 S. Coulter • 354-8676 www.proffittslawn.com

Amarillo Magazine • amarillomagonline.com • September 2015

Biti Pies Biti Pies are miniature versions of traditional pies everyone loves. It’s just the right size for one person and possibly a friend – that is if you feel like sharing. Don’t miss out on this bitesized treat that is melt-in-your-mouth good. 604 S. Maryland St., 367.9903, bitipies.com $

The Burger Bar The Burger Bar offers a simple menu that includes shakes, floats and, of course, burgers and fries. You may be tempted to forgo the aforementioned and give the ripper, a deep-fried hot dog, a shot. Have your fill of feel-good food for an early lunch or late dinner. 614 S. Polk St., 376.4700, burgerbaramarillo.com $$ c

B.Y.O.B. Burger Co. The owners at B.Y.O.B. promise “the kind of burger you’ve been dreaming of.” And they deliver. Made-to-order burgers range in size from junior to large, and include up to 10 toppings and your choice of sauce. With add-ons like Fritos, hot pepper mix, and grilled onions and mushrooms, you can create your own tasty flavor combinations each time you dine. The options are endless. And you’ll want to save room for the savory skinny fries or fried okra. 6200 Hillside Road, 367.9538, byobburger.com $ ^ UPDATE

Café Marizon Café Marizon serves up great homecooked taste with consistently tasty specials of the day. Go early so you can have a piece of the homemade pie or cake. 6151 Hillside Road, 352.2046 $ y

C Chipotle Mexican Grill What began as a small gourmet burrito shop in Denver in 1993 has grown into a chain with more than 500 locations. Known for its efforts to use naturally raised meat and organic ingredients, the much-anticipated Amarillo location offers the same high quality burritos, burrito bowls, tacos, salad and chips. We’re crazy about the bowls – chock full of rice, black beans, corn, and your choice of meat – it’s a fast, filling and delicious lunch or dinner option. 2414 S. Georgia St., Suite 200, 576.0764, chipotle.com $ y Cruisers Bar & Grill Offering Texas-style fare, Cruisers Bar & Grill satisfies hungry Route 66 patrons with stick-to-your ribs classics like ½-pound hamburgers, Frito pie, chicken-fried steak and chili cheese fries. 2813 SW Sixth Ave., 418.6850, cruisersamarillo.com $ C y T Crush Wine Bar & Deli Crush’s excellent tapas, sandwiches, entrées and desserts are a big enough draw. Add an extensive and impressive wine list, one of the few covered patios in town, and excellent service, and you’ve got one of the city’s premier hang-out spots. The Saturday morning brunch is hard to beat, too. 701 S. Polk St., 418.2011, crushdeli.com $$ C y ^ T Dyer’s Bar-B-Que If you’re a meat lover, Dyer’s is the place for you. The all-you-can-eat lunch special is hard to beat. On Fridays and Saturdays,

eat your fill of premium smoked prime rib. 1619 S. Kentucky St., Suite E526, 358.7104, dyersbbq.com $$ c Eat-Rite The food at Eat-Rite isn’t just good for you; it’s delicious as well. Pile your plate high from the organic salad bar or choose from a variety of tasty sandwiches, soups and entrees. The marinated carrots are pure, tasty goodness. 2441 I-40 West, 353.7476, eat-rite.com $$ NEW El Carbonero Restaurante y Pupuseria This hidden gem specializes in authentic Salvadoran cuisine. Discover pupusas, a fresh-made masa cake (much like a pancake) filled with your choice of ingredients like queso and loroco (an earthy, green vegetable), pork and cheese, or zucchini and cheese. Traditional options like fajitas, fried fish and asada abound. 1700 Amarillo Blvd. East, 373.1973 $ El Manantial For truly authentic Mexican food, this is the spot. A little off the beaten path, a visit to El Manantial is worth the drive. Start with light-as-air corn chips and salsa. Every entrée is cooked-fresh delicious, especially the barbacoa, seafood and homemade chile relleno. We can’t say enough about every

scrumptious bite. 3823 Amarillo Blvd. East, 383.1852 $ C Embers Steak House Embers offers an array of cuisine from hamburgers and steaks to buffalo, lamb and seafood. We have our eye on the gourmet burger menu. You’ll savor your meal at lunch or dinner, seven days a week, and brunch on Saturdays and Sundays. 2721 Virginia Circle, 350.3303, amarilloembers.com $$-$$$ c y Fernando’s Restaurant & Cantina Family-owned and -operated, Fernando’s serves up classic Tex-Mex with a twist. The self-serve salsa bar caters to the taste of even the most delicate diner. From spicy to mild, zesty to sweet, there’s something for everyone, even cucumber and chipotle salsa. 2740 Westhaven Village, 356.0342 $ c Fire Slice Pizzeria You know you’re in for a good time at Fire Slice when you see the menu. Choose from pizza specialties, such as “Tommy Boy” and “Hot Momma,” or build your own. Each pizza is made fresh in a custom-built pizza oven. 7306 34th Ave., Space 10, 331.2232, fireslice.com $$ c T

Gerb’s Wurst Bar For traditional German entrees with a Texas twist, head over to Gerb’s Wurst Bar. Open for dinner nightly, the bar/ eatery offers its German sausage in quarter-pound portions plated, in goulash, in a wrap, or on a bun. Enjoy a full bar and live music while you dine. 7145 Bell St., 398.9991 $ c T The Golden Light Café As the oldest operating restaurant in Amarillo, the GoldenLight has been in business since 1947, all in the same location. For a great burger and fries, this is the place to go. 2908 SW Sixth Ave., 374.9237, goldenlightcafe.com $ c T

Grandma’s Cocina With simple American-style food, Tex-Mex entrees and sides, a hearty breakfast menu, flavored tea, and fresh-squeezed cherry limeade, Grandma’s Cocina can be your new one-stop drive-thru for comfort food Panhandle style. Or call in an order on the way home from a long workday – Grandma’s is open every weekday until 8 p.m. 3609 SW 45th Ave., 398.9999 $ Green Chile Willy’s As the owners say, the way you like it is the way they fix it. Hand-cut grilled steaks, excellent burgers and grilled chicken; you name it, Willy’s has it. And you can’t beat the country atmosphere

for a relaxing good time. 13651 I-27, 622.2200, greenchilewillys.com $$ ^ T NEW Grills Gone Wild At Grills Gone Wild, you can expect a good time. From the kooky décor to novelty salt and pepper shakers to an off-the-wall order name assignment, Grills’ owners aim to leave a lasting impression. You’ll find fresh food, made to order, aged hand-cut steaks, and daily specials like chicken alfredo, baby back ribs or fish tacos. The grill is also BYOB. 7200 W. McCormick Road, 418.6001 $ The Ground Cafe Serving more than just your same old cup of java, The Ground Cafe offers organic air roasted espresso, chai tea, real fruit smoothies and fresh-made sandwiches. Ride your bike down to the Chase Tower and grab a chicken salad croissant and a cream soda from the 1920s soda fountain. 600 S. Tyler St., Suite 12041 (Chase Tower ground floor), 367.7399, thegroundcafe.com $ Hoffbrau Steaks Family-owned Hoffbrau has been serving Texas-style steaks and beer for three decades. We recommend one of the Gr8 Steaks or something from the Hill Country Favorites list upon your first visit. Guaranteed, you’ll go back again. 7203 I-40 West, 358.6595, hoffbrausteaks.com $$ c

September 2015 • amarillomagonline.com • Amarillo Magazine

I Don’t Know Sports Bar and Grill This Sixth Street grill has a little bit of everything. Chicken-fried steak, catfish, burgers, steaks, sandwiches, wraps, breakfast – there’s a lot for hungry diners to choose from. Enjoy fresh, home-style meals, extra-friendly service and a casual, laid-back atmosphere while you watch your favorite sports on the flat screen TVs that line the dining room. On your first visit, try the I Don’t Know Club, a meltin-your-mouth hot sandwich piled high with turkey, ham and bacon – and that’s fresh-cooked meat; no cold sandwich slices here. 1301 SW Sixth Ave., 331.7985 $ Tyc

Indian Oven The moment you enter Indian Oven, you’ll be enveloped by the fragrances of cardamom, ginger, anise, garlic and chili wafting from the kitchen. Start your meal with a generous portion of naan as you work your way through the extensive menu. Select a chef special such as Chicken Tandoori or Chicken Tikka Masala or try a little of everything on the lunch buffet. Finish up with the to-die-for rice pudding. Don’t leave without sipping the Mango Lassi. 5713 SW 34th Ave., 335.3600 $$ Jacobo’s Café The shrimp tostadas with pico de gallo, cucumber, avocado and rice, and Don Jacobo Burger, two half-pound patties with ham and asadero cheese caught our eye at Jacobo’s Café. But if you’re in early enough for breakfast, the Belgian waffle or breakfast burrito will surely satisfy. 3701 Olsen Blvd., Suite L, 418.8850 $ Joe Taco Great atmosphere and a variety of Southwest favorites make Joe Taco a great place to sit and relax, especially while enjoying a signature margarita. 7312 Wallace Blvd., 331.8226, joetaco.net $$ c T y ^ Jorge’s Mexican Bar & Grill In the mood for fajitas? Look no further than Jorge’s Mexican Bar & Grill. Portion sizes are generous and prices are reasonable. 6051 S. Bell St., 354.2241, jorgesmexican.com $$ c La Fiesta Grande Authentic taste and a lively atmosphere make La Fiesta a great place to take the whole family. From nachos to barbacoa, there’s something for every taste. 2200 Ross St., 374.3689 / 7415 SW 45th Ave., 352.1330, lafiestagrande.com $$ c Leal’s Mexican Restaurant Leal’s serves dishes that blend the traditional flavors of Mexico with a few twists that will delight you. Try excellent, non-traditional items such as quail and salmon along with new sauce combinations and desserts. Let’s not forget about the fresh-squeezed

Amarillo Magazine • amarillomagonline.com • September 2015

lime margaritas, some of the best around. 1619 S. Kentucky St., 359.5959, lealsmexicanfoods.com $$ c T Logan’s Roadhouse Visit Logan’s Roadhouse for everything from quick lunches, take-out options and party platters to mouth-watering, hand-cut steaks and a variety of entrees for health-conscious diners, such as Mesquite Wood-Grilled Salmon or Health Nut Grilled-Chicken Salad. Everything’s made with the freshest ingredients and served in a casual, upbeat atmosphere. 8310 I-40 West, 467.8015, logansroadhouse.com $$ c Lone Star Bar & Grill Visit Lone Star Bar & Grill for classic, American grill-style food including savory steaks, burgers, chicken sandwiches and more, all at an affordable price. You’ll also enjoy down-home, friendly service. Lone Star’s guarantee: no hot beer and no small steaks. 935 E. FM 1151, 622.9827 $$ C NEW LongHorn Steakhouse Stand-outs on LongHorn’s extensive menu include Grilled White Cheddar Stuffed Mushrooms, the hearty LongHorn Gourmet burger, a variety of steaks, and the lighter Spinach Feta Chicken. Choose a side with every meal, and finish with the towering Mountain Top Cheesecake. 8200 I-40 West, 358.0640, longhornsteakhouse.com c $$ Luigi’s Pizzeria Luigi’s menu overflows with a selection of subs, gyros, pasta, calzones, and of course, pizza pies – even hamburgers and hot wings so customers always have a new dish to try. On your first visit, start off with a crisp Greek salad then move on to the steak bomb (you can get it as a calzone or a sub). When you come back for seconds, order the gyro with authentic tzatziki sauce. 2648 SW 34th Ave., 331.6508 $ Lupita’s Lupita’s comes from a long line of restaurants in Amarillo, all springing from the original Tortilleria Lupita. Find fresh fare, such as chile rellenos or a green chile Puerco torta, a basket brimming with pork, lettuce, tomato, onion and avocado. 4013SE10thAve.,372.3537/3221S.WesternSt., 350.7638/2403 Hardin Drive, 350.7637 $ Ly’s Café If you’ve never tried Laotian food, head over Ly’s Café and fill up on authentic, fresh and delicious food. Handmade sausage, beef jerky, duck – add the essential sticky rice and a hot tea for a classic meal. The friendly staff will help you choose from the ample menu if you’re stumped. 5615 Amarillo Blvd. East, 383.1569 $

Macaroni Joe’s Macaroni Joe’s isn’t just a place to eat a great meal. The Tuscan-inspired rooms are the perfect place for creating memories. Whether for a first date, the start of a new life together, or celebrating important milestones, the restaurant offers excellent service and an exquisite food and wine menu. It’s at the top of our list. 1619 S. Kentucky St., Suite D1500, 358.8990, macaronijoes.com $$-$$$ c y

☎^

Malcolm’s Ice Cream & Food Temptations Malcolm’s offers the ultimate in classic soda-fountain food: burgers, sandwiches and salads – everything’s good. Be sure you save room for dessert. Better yet, start with a treat. After all, it’s the most important part of the meal at Malcolm’s. 2100 Paramount Blvd., 355.3892 $ Moe Dogs Grill Memories of Route 66 come alive at Moe Dogs Grill. What once served as a gas station now serves hot dogs, burgers and other Americana classics. Decorated with memorabilia yet updated with flat screen TVs, Moe Dogs patrons have the opportunity to earn a free meal – that is if they can down eight jumbo hotdogs piled with chili, cheese and jalapeños within 30 minutes. And yes, there are fries with that. 3515 SW Sixth Ave., 220.2198 $ c y

Napoli’s Fine Italian Restaurant Napoli’s has created an oasis in downtown Amarillo. Indulge yourself with the housemade bread while you browse the ample menu. We gently nudge you toward the Amarillo Special or a personalized New York-style pizza. 700 S. Taylor St., 220.2588, napolisofamarillo.com $$ c

☎T

Nordic Galley Bakeri Nordic Galley’s menu includes dishes such as cinnamon streusel cake for breakfast, beef stroganoff for lunch, and Swedish meatballs for dinner. The rich cheesecake, huge cinnamon rolls, and sweet oatmeal bars are dangerously addictive. 7402 SW 34th Ave., Suite 3, 358.0008, nordicgalley.com $ OHMS Café & Bar Set in downtown Amarillo, OHMS serves lunch buffet-style and dinner in style. The chef features specials each week that range from seafood and smoked duck to beef tenderloin. Excellent cuisine and service make this a delightful place to linger. 619 S. Tyler St., 373.3233, ohmscafe.com $$$ ☎ c Outback Steakhouse Let’s just start with the Bloomin’ Onion. We could actually end there and be completely satisfied, but what’s a trip to Outback without a Wallaby Darned and Pepper Mill Steak? Speaking of completely satisfied, leave room for the

Chocolate Thunder from Down Under. 7101 I-40 West, 352.4032, outback.com $$ c Outlaws Supper Club Looking for a steak-lover’s paradise? Drive over to Outlaws Supper Club and you’ll discover just that. With a casual environment, you’ll find some of the finest steaks in Texas. We recommend the prime rib with tasty calf-fries but get there early because it goes fast. 10816 SE Third Ave., 335.1032 $$ c Palio’s Pizza Café Palio’s has all your Italian food cravings covered. From generous subs and pasta dishes to freshmade pizza, the café promises “real” food with made-from-scratch dough, fresh produce and all-natural ingredients. There are even gluten-free options for celiac sufferers. 3562 S. Soncy Road, 398.7256, paliospizzacafe.com c $$ Pan-Handlers Café Kick your lunch experience up a notch at Pan-Handlers. Settled in the basement of Amarillo National Bank Plaza One, this family-run restaurant supports the community by using farm-fresh produce. With a list of daily specials ranging from Mexican to seafood and cleverly concocted sandwiches (try the ANBLT on ciabatta bread), your dining experience will be anything but bland

and boring. 410 S. Taylor St., 352.2590, thepan-handlers.com $ Pescaraz Italian Restaurant Come ready to linger when you visit Pescaraz. From the charming décor and cozy bar area to the array of entrées, soups, salads and impressive wine list, you’ll want to take time to savor every bite. Enjoy excellent service and live music in the evenings. 3415-K Bell St., 350.5430, pescaraz.com $$ c T ^ The Plaza A long-time Amarillo favorite, the many loyal customers of the Plaza attest to the great food and affordable prices. Eat your fill of fresh chips and hot sauce and enjoy the laid-back atmosphere. Perfect for a family night out, the menu offers enough variety to suit the pickiest eaters. 2101 S. Soncy Road., 358.4897, theplazaamarillo.com $ c Poblano’s Grill Poblano’s Grill serves breakfast, lunch and dinner with a focus on Tex-Mex fare. Try the sizzling fajitas, smothered chile relleno, stuffed avocado – breaded, fried and topped with your choice of meat – or opt for American favorites like a made-to-order rib-eye and chickenfried steak. You’ll enjoy a bustling, friendly atmosphere when you dine in, or call ahead and take your order to-go. 900 S. Tyler St., 803.9235 $

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September 2015 • amarillomagonline.com • Amarillo Magazine

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Amarillo Magazine • amarillomagonline.com • September 2015

Pour House Featuring classic American fare, Pour House serves lunch and dinner daily. Located inside the Wyndham Garden, the bar and grill offers more than 50 beers and dozens of whiskeys, and live music weekly. Stop by to wet your whistle while you feast on a tasty burger and fries. 3100 I-40 West, 358.6161, pourhouseamarillo.com $$ c T Public House You’ll want to take your time to enjoy the ambience and upscale Southern comfort food at Public House. Savor the house favorite, a generous portion of meatloaf comprised of ground duck, pork and Angus beef with mashed potatoes, a house-made pimiento grilled cheese sandwich or enticing nightly specials. 3333 S. Coulter St., Suite A, 398.7777, publichouseamarillo.com $$-$$$ c Rain Premier Sushi Bar & Lounge Rain lights up Polk Street with its sleek, energetic ambience and exceptional menu of contemporary Asian cuisine. Grab the gang for an evening of flavor and fun. 817 S. Polk St., 331.1155, rainsushiamarillo.com $$ cy Real Food Café Real Food Café is Sixth Street’s hottest lunch spot. Owners T and Andy Price serve from-scratch crepes made by hand with organic, clean ingredients. Dip into the scrumptious house salad and soup of the day, and a rotating menu of delectable desserts, such as cherry amaretto bread pudding, chocolate soufflé cake or a lemon tart – they are to die for. 3208 SW Sixth Ave., 322.2297 $ Roosters Restaurant and Catering Roosters offers more than just a good cup of Joe. Stop in and plan on staying for a hot breakfast pastry or one of the delicious lunch specialties. It’s the perfect place to relax with your friends for lunch. 3440 S. Bell St., 353.7309, silver-fork.com $ y Saltgrass Steak House Certified Angus Beef plus Sidewinders equals mouthwatering taste. Saltgrass has plenty of steaks to choose from and you can pair it with juicy Gulf shrimp or try the Seafood Fondeaux with Shiner Bock Beer Bread. Take our advice: Save room for the Two-Fork Cheesecake. It’s a piece of heaven that melts in your mouth. 8300 I-40 West, 351.0349, saltgrass.com c $$ Scott’s Oyster Bar If you are a fresh oyster connoisseur, Scott’s is the place for you. Even though it’s a little on the small side, the quick service and excellent seafood make it one of our favorite places to hang out. 4150 Paramount Blvd., 354.9110 $$ y C Tacos Garcia Mexican Café At the Café, serving authentic Mexican food is a family affair. In the same location since 1999, the Veloz family serves up traditional favorites that keep loyal customers coming back time after time. Try the Swiss enchiladas or the chile relleno lampriados. You won’t be disappointed. 1100 Ross St., 371.0411, tacosgarcia.com $$ c y Taste Dessert Bar You’ll find big city vibes and small-town charm at Taste Dessert Bar. With its cozy, chic décor, small savory plates, handcrafted cocktails, full wine and beer list, and variety of homemade desserts, we guarantee you’ll want

to linger at Taste. 1909 S. Georgia St., 398.2000, tastedessertbar.com $-$$ c Ty

Texas Firehouse Sports Bar & Grill More grill than bar, Texas Firehouse offers everything from a delicious, fried green bean appetizer to steaks, all in a familyfriendly, smoke-free environment. Watch all your favorite sporting events while you eat. 3333 S. Coulter St., Suite D1, 351.1800, txfirehouse.com C $-$$ Texas Roadhouse This is one place you don’t have to worry about your kids leaving a mess. Everyone does – it’s OK to throw your peanut shells on the floor at the Roadhouse. Bread lovers will rejoice over the rolls and steak lovers will drool over the meat on display as soon as they walk through the door. Be ready for a wait, but the food’s worth it. 2805 I-40 West, 352.7427, texasroadhouse.com ☎ c $ ^

Virdinski’s Rub Shack The folks at Virdinski’s clearly know their way around a kitchen. You’ll find impressive steaks, chicken-fried steaks, generous salads, sea food, catfish, outstanding burgers and owner Chris Virden’s award-winning hickory smoked barbecue with all the fixings. The presentation – down-home comfort food meets gourmet styling – makes an impression as well. We recommend saving room for the homemade banana pudding. We’re big fans. 3701 Olsen Blvd., Suite B, 318.3382 $$ C Wild Bill’s Fillin’ Station Decorated like a classic gas station, Wild Bill’s offers American food and friendly service. Bring the whole family since there’s plenty of seating inside and out. The Green Chile Cheese Burger with hand-cut, seasoned fries is our favorite. 3514 SW Sixth Ave., 372.4500 $ y

Thai Arawan You’ll get your fill of fresh, authentic Thai cuisine at Thai Arawan. We recommend the Angel Noodle and the chicken fried rice. Consistently good flavor and friendly service make this one of our favorites. 2834 Wolflin Ave., 463.7167, thaiarawan.com $$

Ye Olde Pancake Station With breakfast this good, you’ll be glad to know the Pancake Station serves it all day long. The restaurant also offers great diner-style meals. We recommend the huge omelets and fresh pancakes. 2800 Virginia Circle, Suite A, 355.0211, pancakestation.com $ ^

NEW Thai Garden Take a culinary adventure at Thai Garden. Choose from Lao, Chinese, Vietnamese and Thai specialties like seafood stew, beef jerky, and honey roasted duck. The generous portions and low prices will guarantee a return visit. 5017 Amarillo Blvd. East, 373.7020 $

Yellow City Street Food Formerly catering and making late-night deliveries to bars in a food truck, YCSF now has a home base where it serves gourmet eats. The diverse, vegan-friendly drive-thru boasts veggie burgers, quinoa cakes and fish and tofu tacos, and serves breakfast all day. 909 S. Madison St., 223.2882 $ y

NEW Thai House A look past the classic dive appearance will gain you an excellent dining experience at Thai House. The diverse and ample menu includes Thai, Lao and Chinese styles with can’t-miss choices like dancing shrimp, fresh Lao oysters, catfish and pad kee mao. 5601 Amarillo Blvd. East, 383.0003 $ NEW Thai Town This popular Thai restaurant offers a straightforward, simple menu in a casual, clean environment. Opt for customer favorites like chicken fried rice, chicken curry, and pad thai. The excellent and speedy service makes it ideal for lunch or takeout. 1300 Ross St., 372.6675 $ Torchy’s Tacos Feast on Torchy’s breakfast and savory tacos, many with the eatery’s signature use of pickled ingredients, making for a spicy, zesty twang of flavor in every bite. Start with the queso and a Happy Hour special and linger in Torchy’s hip atmosphere as the perfect end to a workday or day-time weekend relaxation with friends. 3562 Soncy Road, Suite 101, 398.1111, torchystacos.com $ c y

Youngblood’s Cafe Experience the Western heritage of Amarillo at Youngblood’s Cafe. The Cafe serves up excellent chicken-fried steaks to satisfy your craving for beef. Plus, Youngblood’s also offers a hearty breakfast every day starting at 6 a.m. 620 SW 16th Ave., 342.9411, youngbloodscafe.com $$ C Zemer’s Deli Choose from a variety of fresh-made salads, soups and sandwiches at Zemer’s. The locally owned deli serves Metro Deli meats, an unprocessed option for health-conscious diners. Dine-in or delivery, you’ll enjoy unique items, such as The Un-Cobb salad or Peaches & Brie, a sandwich piled high with smoked turkey, sliced peaches, creamy brie, spinach and red onions. And, everything comes with free dessert. 2916 Wolflin Ave./ 701 S. Taylor St., L102, 513.2898, zemersdeli.com $

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FAMILY CHAMBER OPERA SERIES

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SUMMER YOUTH MUSICAL

JULY 14-17, 2016

Ticket Information:

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Zinnia Bakery Everything on the menu at Zinnia is made from scratch using one of nine different house-mixed gluten-free flours. Choose something savory September 2015 • amarillomagonline.com • Amarillo Magazine

to dine-in like the flavorful quiche, or satisfy your sweet tooth with delicious cupcakes, brownies or sticky buns. 5120 S. Western St., 803.9076 $

tuna, shrimp and eel. If you still have an appetite, order the fried bananas covered with powdered sugar and strawberries. 104 15th St., 655.2491 $$ C

Canyon

KJ’s Coffee & Café Located a few blocks south of the WTAMU campus, KJ’s serves early breakfast and lunch until 2 p.m. Classic, simple fare awaits, with customer favorites like breakfast burritos, Frito pie, hamburgers and house-made chips, and fried apple pie. 1202 S. 23rd St., 654.3397 $

Buffalo’s Café You’ll leave your hunger behind when you visit Buffalo’s. Offering hearty eats with choices such as hot wings, pasta, tumbleweed chips, and Smoky Mountain Nachos, you’ll also want to save room for the scrumptious cobbler. 2811 Fourth Ave., 655.4400, buffalos.com $ c El Patio Mexican Restaurante Sometimes the only thing that will satisfy pesky hunger pangs is great Tex-Mex and that’s exactly what you’ll find at El Patio. The comfortable atmosphere and exceptional service add up to a perfectly satisfying meal. 1410 Hereford Highway, 655.4300 $ El Rodeo The El Rodeo specialty fajitas with chicken, beef and shrimp are a customer favorite. Open seven days a week, the specials Monday through Friday are copious and affordable. 1202 23rd St., 557.4139 $ Fat-Boys Bar-B-Que Fat Boy’s has been dishing up delicious Texas-style barbeque since 1988 so it’s safe to say they know what they’re doing. The meat has the perfect amount of smoky flavor. Top that off with sweet barbecue sauce and a few homemade sides. Your taste buds will thank you. 104 23rd St., 655.7363 $ Feldman’s Wrong Way Diner Step into Feldman’s and you might wonder where you are: a model train shop or an eatery. As soon as you catch a whiff of the classic American food, you’ll know. The fun, casual atmosphere and model trains that run a course along the ceiling make Feldman’s a great place for the whole family. Try the made-fresh burgers or the Tortuga chicken, satisfaction guaranteed. 2100 N. Second Ave., 655.2700, feldmansdiner.com $ Hil’s Burgers This burger joint’s menu is pretty snazzy. The Philly cheese steak sandwich pairs perfectly with a side of sizzling, thinly sliced onion rings, but you can’t go wrong with the chicken-fried steak sandwich topped with chili, either. 1302 23rd St., 656.0810 $ The King and I Craving fresh sushi? The King and I will surely satisfy. Try the customer favorite, the Canyon roll, and savor every scrumptious slice of crab, tempura shrimp, avocado, cucumber and cream cheese topped with red tuna, white

Amarillo Magazine • amarillomagonline.com • September 2015

Pepito’s Mexican Restaurant Choose your favorite Tex Mex entrée from the extensive menu, with traditional items like chile relleno, chimichangas, or sizzling fajitas. Enjoy the complementary chips and salsa while you wait. 408 23rd St., 655.4736 $ Pony Express Burritos Based on the build-your-own burrito concept, Pony Express offers 14-inch burritos or bowls, tacos, quesadilla’s and a variety of fresh salsa from mild to spicy, including its infamous ghost pepper version. 2808 Fourth Ave., Suite C, 557.4166 $ Ranch House Café The Ranch House Café has a small-town, home-cooked family atmosphere. The Café offers breakfast all day, every day, and lunch, dinner and take-out as well as specials seven days a week. 810 23rd St., 655.8785 $ Rockin’ Zebra Soda Shoppe Located in downtown Canyon, the Rockin’ Zebra Soda Shoppe offers classic soda shop fare along with Southwestern treats. The Chick-a-Dilla, a chicken fajita quesadilla served with hot sauce and guacamole, is a tastetreat paired with any of the specialty drinks. Give the Rain Gutter a try. It’s the longest banana split you’ll ever lay eyes on. 404 15th St., 655.3381 $ y UPDATE

Sayakomarn’s Sayakomarn’s offers a variety of traditional Thai dishes with daily lunch specials that won’t empty your wallet. Be sure you try their Boba tea made with tapioca balls and shaken into fruit-flavored or milk tea. It’s yummy. 419 16th St., 655.2698 $ Thai Kitchen The generous menu will keep you coming back for more at Thai Kitchen. Choose from affordable Thai classics – soup, salads, noodles, pork, seafood and more. The small eatery is open for lunch and dinner six days a week. 713 23rd St., 655.4741 $

DISHED UP

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

La Fiesta Grande and Caterings by Roy Local favorites for celebration and gourmet dining

he temperatures will soon be cooling off, but the dishes at La Fiesta Grande are always hot. With menus full of seasoned favorites and popular Mexican dishes with a twist, La Fiesta Grande is the perfect choice for your birthday party, corporate event, holiday party or wedding. From the savory blends of seasoned cuisine to the zesty flavors of in-house recipes, La Fiesta Grande has two unique catering menus full of delicious dishes that put the flair in any fiesta. The La Fiesta Grande Catering menu features mouth-watering starters like empanadas, quesadillas and a guacamole station, as well as more eclectic tastes like bacon jalapeño shrimp, shrimp cocktail or shrimp-tini. Treat your guests to classic entrees Um facil et ipsaepelis et Mulientiam vehem oc re intelus An dius num essatus terisquem dium tela like enchiladas, tacos, fajitas, salads and feribu locure cla rei is. Nam ta Scia tabus sima, burritos or try the Grilled Ancho Chile vas nonsil consus is se niam. Sirloin served with green chile corn, poblano mashed potatoes and a green salad. For party goers withvoluptate American taste, Expeliqui ist excerferi si bea dolo tem re venimilis versperissit est minctat choose from American-style favorites like epe velentus con tempor au sitiore. cheeseburgers, chicken-fried steak, baked pasta andecturiam, ribeye steaks partydioutside the nobisim velleni dolorerum lauditas et queoropta is box witheliquia a Mexican hot dog bar. quid ulpa sitiore sequide vellenda earum idelicias everro La Fiesta also has plenty of tasty options facculpa aut mo ommosam exerfero ut omnis evel il ius que lit to satisfy your sweet tooth. Top off a fabulous Whether you’re celebrating the Looking for a gourmet, upscale beatum quo occulparciis voluptuste ut aliquae deribus daecerrum explit La Fiesta Grande meal with one of many holidays, a birthday, retirement, dining experience? La Fiesta Grande’s eos essequam el excellent mos iuscia etur? desleche ea qui conet dessertQuia items,dolupitia including tres cake, key rerum promotion or any other special Caterings by Roy is an choice lime pie andrecerfere mini sopapillas withapietur chocolate, occasion, book your party now and when res it comes to taste, suntus endam renitpresentation fuga. Di disci alitiusam nossus raspberry and caramel dipping sauces. and elegance. Caterings by Roy uses tem restia dolendebis moluptatur.Vid get the party started! If you’d rather Mus as estrum aliquodi offic When you party with La Fiesta, the the same delicious and fresh ingredients dine in, visit one of two locations. et aut repudamus doluptatem aut di to mossita quistiur resti num vodetails are taken care of so you can enjoy There’s always something going on at you’ll find in any La Fiesta Grande lupta esequi omnimus ut am nonseni the celebration. All caterings include plastic offictorae La Fiesta – call, check out the menus dish – anddoloribus builds anyquatem menu toipsum fit your vendisint eari blant omnis est offic mporest ma volest eat as eos simoeating utensils, plates, drinking cups, online, or use Facebook for specials needs. Caterings by Roy is perfect for regulardoluptature or sweet tea, and andfuga. salsa. weddings, fundraisers and social events. and information. temqui veliquam, testecus, nimus luptia corechips porem

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image from Amarillo Public Library Archives

Retro Rewind

Laing Grocery Store

ighty years ago, grocery shopping in Amarillo was just as competitive as it is today. Crone W. Furr moved to Amarillo in 1927 and began buying and converting Piggly Wiggly stores into Furr Food Stores. The McCartt family owned McCartt Super Market locations in Wolflin Village and downtown. And on Friday, Sept. 3, a brand-new grocery store opened at

Amarillo Magazine • amarillomagonline.com • September 2015

22nd Avenue and Washington Street, right across from the new Amarillo College campus. The G.C. Laing Grocery Store was owned by Guy C. Laing, an Iowan who arrived in Amarillo in 1919. Laing also owned the building, leasing the other side to John Smithee’s Fox Drug Store No. 9. The drug store and the grocery store opened to the public on the same day.

SunSetofAAmArillo rt GAllery “Friendliest Gallery in Texas”

V. Noe - “Seasons Change” 48”x48” Mixed Media

Steve Griffith - “Color Burst” 40”x30” Oil

Featuring Wife and Husband Team V. Noe and Steve Griffith repreSentinG sculptors: Cathey Delisle • Jim Thomas • Don Webster • Jim Gilmore painters: Richard Alan Nichols • Cecy Turner • Guido Frick • Ramon Kelley A n i t a Lo u i s e We s t • B u d H eis s • Bradley Chance Hays • Barbara Barrett We s H yd e • Charles Bunnell • Nelda Sheets • Benjamin Kelley

First Friday Artwalk September 4, 2015 5-9 p.m. 3701 Plains Blvd. Suite 122 Amarillo, Texas • (806) 353-5700 • www.sunsetartgalleryofamarillo.com

20 Questions

with

Russell Lowery-Hart President, Amarillo College

Amarillo Magazine • amarillomagonline.com • September 2015

Photo by Shannon Richardson

What is the best advice you received when you were beginning your career? Observe and learn from your bosses and keep a list of what you learn from them – write it down. I have a list of 20 things I’ve learned from watching my previous bosses in action and I keep it on my desk. The advice and subsequent list has remained the best professional development I’ve ever experienced. How do you use social media to grow your network? I’m transitioning in my approach. When I started I was much freer with my personal views. Now, I leverage my social media imprint to push Amarillo College and important issues to our community like poverty and education attainment. So, I am more intentional and focused with it. How do you maintain balance? I probably don’t as well as I should, but I am committed to my family so I try to never miss anything involving my kids. I “boot camp”, which is a great stress manager, and when I am at work, I seek to employ every second of it productively. I have become quite structured with my time on tasks. I strive to cease reading and responding to emails after 7 p.m. and it’s been amazing to do so. What has been your wisest investment? Always invest in people and their growth. Relationships around a shared vision and goal are the foundation for any endeavor and investment. How has your past work experience shaped you into a leader? I’ve used every experience, good and bad, to develop a stronger sense of self – really understanding areas of strength and areas in which I struggle. I intentionally build around my strengths and build a team to shore up my weaknesses. What is the best part about your job? Amarillo College truly is the heart of this community and seeing students completely change the trajectory of their lives, and their families’ lives, is what drives me. How has mentorship made a difference in your professional and private life? Mentorship has been critical. I’ve always been able to learn from those who have charted the path before me. I ask about key moments that defined someone’s career and life and then try to apply those lessons to my own journey. Which living person do you most admire and why? Today Chea is a student at Amarillo College. He and his family were refugees from a war-torn region. Their journey to our country and community is nothing short of miraculous. He has worked hard to succeed in school and has embraced the American Dream. When I get frustrated or upset about something, I remember Today’s journey and realize what is truly important in life. He is a remarkable young man. He will be a difference-maker in our community and country. Which over-used word or phrase makes you cringe? “No.” No is usually an excuse for laziness or inability to learn and develop new skills or processes. I firmly believe the answer should always start with “yes” – “yes, if …” or “yes, when ...” or just straight up “YES.” What is your business philosophy? My grandmother would always say, “Remember who you are and who you belong to.” She might not have realized it, but it’s the best business and personal advice I have ever received. Which quality do you most value in an employee? Passion and hard work. What personality trait has most helped you succeed? Passion and hard work! Who is your favorite author? Khaled Hosseini and Dave Eggers. What did you learn from your best boss? Your position is more important than you are and if you aren’t enjoying your work, then no one else will either. Your worst? While dissent is very important, sometimes the repeated attempt to appease the disgruntled actually dishonors and frustrates the effective and committed. How can Amarillo improve its business environment? We must invest in education, particularly technical education. If we don’t have an educated workforce, we won’t have a growing community. Most important tech tool: iPad. Best time management tool: Actually calendaring my “to do” list and emails – don’t leave it to chance. I can’t live without: “The Walking Dead.” I am obsessed. My favorite thing about Amarillo is: This community has completely embraced the arts. I’ve never seen a community our size with such a robust and professional level of fine arts. Most unusual job or task: I was a STAR (Store Activity Representative) for McDonald’s and I trained clowns for birthday parties.

2015 Chevrolet Colorado

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Introducing

100 Westgate Parkway • Amarillo, TX • 806-355-9874 BarnesJewelry.com