Category Archives: Cooking demonstrations

Like the page, win the cooking class

downloadLast week, I wrote about cooking classes being offered around town, and now, one generous teacher is offering a free lesson.

Adriene Rathbun, who has a cooking school called Social that she runs out of her luxurious home kitchen at 158 N. Roosevelt in College Hill, is giving a way one free cooking class to readers of Dining with Denise. Here’s how to win:

1. Go to the Dining with Denise Facebook page and hit “Like”

2. Make a comment of some kind on the post about the contest.

I’ll randomly choose a winner on Wednesday morning. The winner can pick from any of Rathbun’s classes on the January/February schedule schedule except adult/child class because it’s already booked.

Get to liking.

New lineup of chefs at Bonnie’s Place

Chef Kevin Gillenwater of Crown Uptown will be Cooking at Bonnie’s Place.

Bonnie Aeschliman, who owns Cooking At Bonnie’s Place at 9747 E. 21st St N., has signed up a new batch of chefs to offer classes at her cooking school.

Among them is well-known local chef Kevin Derks, who heads the kitchen at Newport Grill, 1900 N. Rock Road. His class, scheduled for Tuesday, is called “A Taste of Provence Ala Newport Grill” and will include a demonstration of French cooking skills. The menu will include Provencal scallops, and Derks also will make banana pecan bread pudding.  Admission is $55, and the class starts at 6:30 p.m.

Aeschliman also has added Kevin Gillenwater, who leads the kitchen at the Crown Uptown Dinner Theatre, to her roster. His class is called “Four Season Dinner” and will include a four course dinner with one course representing each season. His class is $50 a person and starts at 6:3o p.m. on Nov. 12.

O.J. Moore also will return to Bonnie’s on Nov. 10 for a class focusing on tips and techniques he uses in his roll as executive chef at YaYa’s Euribistro at 8115 E. 21st St.. His class is at 6:30 p.m. and is $50.

The school also is offering a long list of classes that Aeschliman will cook herself focusing on topics such as appetizers, making hot rolls, Christmas dinner and Thanksgiving dinner.

To make reservations for any of the classes, call 316-425-5223.

Tanya’s Soup Kitchen offering fall cooking classes

Those who want to learn to cook like Tanya Tandoc, owner of Tanya’s Soup Kitchen at 1725 E. Douglas, will have many opportunities through the fall. The chef is putting on a series of demonstration-style evening cooking classes that include dinner, recipes and one glass of wine.

The classes are all $45 a person and start at 6:30 p.m. on Monday nights at the restaurant. Doors open at 6 p.m. The first class was on Monday night, and students learned how to prepare fall soups and stews, including a chipotle cheese soup.

Following is the schedule for the rest of the fall. Those who want to make reservations should NOT call the restaurant but should call 316-631-5973.

Oct. 28 — Northern Italian cuisine:  Lasagna with prosciutto and mushrooms, creamy butternut squash risotto, pork involtini, panna cotta.

Nov. 4 — Comfort Food with a Twist: Meatloaf, casseroles, slow-cooker dishes and soups.

Nov. 11 – Spanish food and tapas: Potato tortilla, shrimp with chile-garlic sauce, romesco sauce, chorizo empanadas, and paella.

Nov. 25 – Braising and roasting: One-pot meals

Dec. 2 —  Holiday entertaining: Appetizers, snacks, unique side dishes and food gifts.

New chefs Cooking at Bonnie’s Place

Bonnie Aieschliman regularly schedules local chefs to lead classes at her Cooking at Bonnie’s Place at 9747 E. 21st St., and she’s had several loyal teachers over the years, from Bocconcini’s Nathan Toubia to Carrabba’s Joe Parten.

Now, Bonnie has persuaded a new batch of chefs to come share their skills.

YaYa’s chef O.J. Moore will lead a cooking class at Cooking at Bonnie’s Place on Thursday.

The first class will be led on Thursday night by O.J. Moore, who took over last summer as executive chef at YaYa’s Euro Bistro, 8115 E. 21st St. N. 

He will be demonstrating how to make several of the dishes he’s recently added to the YaYa’s menu, including a pan-seared diver scallop with saffron orzo and lemon beurre blanc as will as a brined Yoder pork chop over spatzle.

Then, regular guest teacher Adrian Prud Homme DeLodder from Bella Vita Bistro at 120 N. West St. will do an Italian menu featuring seafood crepes at 6:30 p.m. on Monday.

And at 6:30 p.m. on  March 12, Pietro DeFazio, owner of DeFazio’s at 2706 N. Amidon, will show how to make dishes such as potato gnocchi and beef braciole.

Each of the classes cost $50 a person and includes food.

Visit Bonnie’s website or call 316-425-5224 to make a reservation.

Lots of food fun at the Women’s Fair

The 15th annual Women’s Fair this weekend at Century II will, as usual, offer several opportunities to nibble, sip and gather cooking tips.

On Friday, local chef Tanya Tandoc of Tanya’s Soup Kitchen will put on a 6:30 p.m. cooking show, where she’ll demonstrate how to make two of her most popular soup recipes: tomato basil bisque and chicken tortilla. She’ll also be selling sets of her recipe cards.

Also on Friday: Both the  Crown Uptown and Fox and Hound will offer food samples during Friday evening’s “Girls Night Out.” Wine expert Guy Bower will put on a tasting at 5:30 p.m. on Friday.

At 2 p.m. on Friday and 4 p.m. on Saturday, cookbook author and spokeswoman for Southwest Dairy Farmers “Kitchen Kimberley” will show how to make creamy chicken tortilla soup and fiesta salad with ranch dressing. At 11:30 a.m. Saturday, she’ll demonstrate the construction of creamy pasta salad, chocolate chip raspberry tarts and an easy cheese platter. And at noon on Sunday, she’ll be showing off a brunch menu featuring a three-cheese quiche.

New this year is the Pork Inspiration Cafe sponsored by the Kansas Pork Association.

It will feature ongoing cooking demonstrations, recipes, coupons, giveaways and more.

Chef Joe Parten of Carrabba’s will be on the pork stage at 3 p.m. Sunday showing how to make red pepper stuffed pork loin. He’ll also take the stage at 1:30 p.m. Sunday to demonstrate a recipe for Sicilian chicken soup.

At 5 p.m. Saturday, Mr. April from the 2013 Kansas Firefighters calendar will show the crowd how to make Fire House chili.
OH! And I almost forgot. I’ll be at the Wichita Eagle booth from 4 to 5:30 p.m. Friday if you want to stop by and talk restaurants.

Women’s Fair hours are noon to 8 p.m. Friday, 10 a.m. to 7 p.m. Saturday, 11 a.m. to 5 p.m. Sunday. Admission is $8.25 for adults, $7.25 for seniors and $5.25 for children 6-12. Children 5 and under are free. The Party Bus will provide free doorside transportation from Lawrence-Dumont Stadium parking lot.

Eat a pig, have a beer, meet a chef

November, the most delicious month of the year, is starting off deliciously with several interesting dining events.

I love the logo Oeno Wine Bar, 330 N. Mead, came up with for its Pig Out Swine & Wine dinner, scheduled for 7 p.m Saturday.  will feature all the best parts of the big, including a pig ear salad, crisp pork belly and bacon and maple gelato. It costs $35 a person, a three of the courses will be paired with wine. It starts at 7 p.m. For reservations and information, call 316-440-5000.

A few days later, Oeno’s sister restaurant — Caffe Moderne, which sits across the plaza at 300 N. Mead, is putting on a Tallgrass Beer Dinner featuring beer from Tallgrass Brewing Company. It’s $35 a person and starts at 7 p.m. Thursday For information, and reservations, call 316-260-1199.

Chef Aaron Whitcomb during his last class at Cooking at Bonnie’s Place

Also, I’d recommend the Nov. 15 cooking class being put on at Cooking At Bonnie’s Place,  9747 E. 21st St., by Chef Aaron Whitcomb of Denver, who is the executive chef for Newport Grill. I attended his last class this summer so I could write a story, and I learned tips from him I still use today. Plus, the food was delicious.

This one will start at  6:30 p.m., and attendees get to see Whitcomb prepare a meal and then sample it for themselves. They also get the recipes. He’ll post the menu soon. Admission is $55 a person. Make reservations at

You can learn to cook with Tanya

Tanya’s Soup Kitchen owner Tanya Tandoc has put on many cooking classes over the years. I took one wayyyyyy back when I first moved to Wichita and she was in her old location by the Eagle. I’ll never forget that class because I learned not only about the importance of a good knife but also that the reason restaurant food tastes so good is that it’s 95 percent butter, cream and sugar. Oh well!

Tanya hasn’t been teaching much while she’s been getting her new restaurant going, but now she’s ready to get back to it. She’s launching a new series of Tuesday-night cooking classes that look delicious. Here’s a list:

Fall Soups and Stews, Oct. 30: Tomato curry, butternut squash bisque with sage croutons, and other fun recipes.
Global Street Food, Nov. 6:  Street food and snacks from around the world, including socca from Southern France, Malaysian laksa, Indian samosas, and more.
Tapas and Small Plates from Spain,  Nov. 13: Herbed potato tortilla, chile-garlic shrimp, spicy chickpeas, roasted potatoes with red pepper sauce, and more.
Italian Trattoria, Nov. 20: Carpaccio, orecchiette with sausage and fontina, Tuscan bean bruschetta, and tiramisu.
Fast French, Nov. 27:  Onion soup with croutons and Gruyere, salad of tart greens with bacon and poached egg, chicken with tarragon sauce, and spice-poached pears.
Holiday Entertaining, Dec. 4: How to prepare holiday appetizers and meals that look elegant but are easy to plan and prepare.

The classes are $45 a person and include dinner, recipes and one glass of wine. They’re demonstration-style, which means students can watch Tanya do the preparation. All classes are at Tanya’s Soup Kitchen, 1725 E. Douglas. Those interested should not call the restaurant but rather the reservation line, 316-631-5973.

Doors open at 6 p.m. and classes start at 6:30 p.m. Those who buy the whole series will get a $30 discount.

Sample the mayor’s sauces on Saturday

Mayor Carl Brewer, left, showing off his barbecue skills to Dale Goter, the city's government relations director.

Mayor Carl Brewer, who also is a competitive barbecue chef, is releasing his own line of bottled barbecue sauces and is putting on a public tasting on Saturday.

He’ll be cooking barbecue coated the Brewer’s Best Bar-B-Que sauces in the north parking lot of The Spice Merchant, 1308 E. Douglas, from 10 a.m. to 2 p.m. or until the ‘cue is gone.

Starting on Saturday, the sauces will be available for purchase at The Spice Merchant, at All Things BBQ, 615 W. Douglas, and at Holmes-Made Salsa, 2252 N. Coolidge.

I’ve judged barbecue competitions with the mayor and have heard tell that he knows his way around a smoker. His sauces come in several flavors, including hot, sweet and mild.

Fresh Market: Sweets and cooking demos

The Fresh Market, that grocery utopia at 1800 N. Rock Road that has enchanted foodies and cooks from east to west Wichita, is putting on a few food events this weekend.

One is a fundraiser called The Hope Floats Sidewalk Sale. Fresh Markets across the country participate in the event, which raises money for Juvenile Diabetes Research Foundation. In exchange for a $1 or $2 donation, Fresh Market customers will be served a root beer floats, hot dogs, sundaes and chocolate chunk cookies from 11 a.m. to 6 p.m. Friday through Sunday. Sugar-free options also will be available, and all proceeds will go to the foundation.

Also, a “Fresh Flavors” cooking demonstrations will be put on from 3 to 6 p.m. Saturday in the store.  A chef will show how to prepare Atlantic salmon with tomato basil caper sauce and fresh spinach and red onion salad. The recipe is below.

For more information, call 316-315-0020.

Atlantic salmon with tomato basil caper sauce and fresh spinach and red onion salad

2 (6 oz.) Atlantic Salmon fillets, skin removed
to taste salt and pepper
2 tablespoons “O” Roasted Garlic Olive Oil
1/3 cup Concannon Chardonnay
1 cup Cucina Antica Tomato Basil cooking sauce
1 tablespoon TFM capers, drained and chopped
1/4 cup fresh basil leaves, roughly chopped

Season salmon with salt and pepper. Heat a nonstick skillet over medium high heat for 2 minutes, until very hot. Add olive oil and swirl to coat. Add salmon and cook, flesh side down, for 2 minutes. Reduce heat slightly; carefully turn salmon fillets and continue to cook until salmon begins to flake, about 5-7 minutes or until your desired level of doneness. Remove to a serving platter and set aside. Remove pan from heat and add wine, scraping up any browned bits from the pan. Add cooking sauce and capers. Combine thoroughly and heat through, about 3 minutes. Pour sauce over the salmon fillets and garnish with fresh basil and an additional drizzle of olive oil. Serve immediately.

Lots of foodie fun at this weekend’s Women’s Fair

He's not a woman, but Chef Paul Freimuth knows how to cook food women like.

I like the Women’s Fair.

I’ve been going to it for years and I’m always amazed by the sheer amount of STUFF the organizers pack into Century II. There’s good shopping, live haircuts, as-seen-on-TV demos, tons of freebies (my favorite are the shampoo samples) and tons of food-related exhibitors. In past years, my friends Carrie and Joe have always done a live cooking demonstration, and the audience members nearly riot for a chance to sample the results.

Carrie and Joe can’t make it this year, but four other foodies are scheduled for demonstrations.

Chef Tanya Tandoc, owner of Tanya’s Soup Kitchen, will demonstrate how to make chicken curry and other famous soups at 6:30 p.m. Friday.

Chef Joe Parten of Carrabba’s will be making chicken Marsala at 3 p.m. on Saturday.

Local cookbook author Andrea Cassell will show how to make roasted red pepper and Tex-Mex hummus from her cookbook “Nahima’s Hands” Unique Mediterranean Cuisine” at 5 p.m. Saturday.

And at 1:30 p.m. on Sunday, Hyatt Chef Paul Freimuth, the man behind the fabulous Harvest Kitchen/Bar, will teach fair-goers how to make tortelloni with tomato basil sauce.

Also, cookbook author “Kitchen Kimberly” will demonstrate Southwest potato corn chowder and savor cheddar and chive bread at 3:30 p.m. on Friday and Saturday and at 11:30 a.m. Saturday. She’ll also do a 4 p.m. Saturday demonstration of enchilada casserole with Southwest sour cream

I won’t be demonstrating any cooking, but I’ll be at the Wichita Eagle’s booth from 1 to 3 p.m. on Saturday and will be happy to discuss anything restaurant- or food- related with you.

See the full Women’s Fair schedule here.