Looking to make your holidays a little less sugary? Check out this cooking event on Thursday:
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.
He closed his Bocconcini Italian Eatery at 4811 E. Central, but chef Nathan Toubia is still cooking.
The first one is on Oct. 17 and is a hands-on class during which Toubia will teach participants to make fresh pasta and ravioli. The second class is on Oct. 24 also is hands-on. It will cover pasta and cannelloni making.
And on Oct. 30, Toubia will put on a demonstration class in which he prepares an Italian dinner featuring spinach and shrimp scampi flan, braised beef risotto and red wine poached pears with pistachio Mascarpone.
All three classes start at 6:30 p.m. and are $60 a person. To make reservations and get more information, call 316-425-5224 or visit Bonnie’s website.
My 8-year-old daughter, Alexis, is kind of shy, and she’s not always excited to walk into a situation where she doesn’t know anyone.
But Cooking Camp so far has been different.
I signed Alexis up for a week-long “camp” at Cooking at Bonnie’s Place, the cooking school at 9747 E. 21st St. N. run by Bonnie Aeschliman. The camp meets every day this week from 10 a.m. to noon, and the students — second through fifth graders — cook something different each day then consume the results.
On Monday, they made spaghetti and meatballs and “the second best salad” Alexis has ever had. Today, they were working on making pizzas with crust from yeasty scratch.
Alexis is is loving it, and by Friday, I expect her to whip me up a gourmet meal.
Bonnie is having two more sets of kids cooking camps this summer. One is July 15 through 19 and is designed for teens ages 12 to 18. Then, there’s another camp for the younger set June 17 through 21. Sign your young chef up through the website or by calling 316-425-5224.
I’ve been collecting little restaurant details that I thought I’d better share. Consider this entry to be blog tapas, if you will.
1. Bella Vita’s new sign: For a long time, I’ve thought that Bella Vita Bistro, a good but previously hard-to-find restaurant at 120 N. West St., could use better signage. It sits way back off the road in a strip center, and if you didn’t know it was there, you wouldn’t know it was there. I noticed the other day that the restaurant now has a new sign — a big one, right up next to the street. Good move.
2. Seal Team Six at Wichita Brewing Co & Pizzeria: Owner Jeremy Horn called today to tell me about a special beer he’s brewed and titled “Seal Team Six,” a nod to the Navy Seals team that captured Osama Bin Laden. It’s a black IPA, which he describes as “dark like a Porter, without the roasted character, and hopped.” (Sounds strong.) He’s brewed only five barrels of it, meaning it should be available for another month. Today, in honor of Veteran’s Day, he’s serving goblets — normally $5.50 — for $4.50.
3. Adrian’s menu update: George Matta from Adrian’s at 2121 N. Rock Road asked me to let people known about some of his new menu items, including a 14 oz. T-bone steak served with roasted potatoes and vegetables; a stuffed pork tenderloin filled with spinach and walnuts and topped with an apple Brandy cranberry sauce; and a grilled chicken Parmesan served with vegetables and spaghetti or roasted potatoes. Matta also says he’s considering adding a Sunday brunch to his offerings.
4. Bonnie’s latest chef classes: Bonnie Aeschliman of Cooking at Bonnie’s Place, 9747 E. 21st St. N., has two more chef classes on her schedule. There are still a few seats left for Tuesday’s session with Tallgrass Country Club chef Ben George, who will be demonstrating “West Coast Fusion” style cooking. And speaking of Bella Vita, the restaurant’s chef, Adrian Prud Homme DeLodder, will be teaching an Asian cooking class on Nov. 29. Both classes start at 6:30 p.m. and cost $45 a person. Make reservations here.
One is over at Cooking at Bonnie’s Place, where on Tuesday, chef Nathan Toubia of Bocconcini Italian Eatery will demonstrate how to make some of his specialties, including pancetta-wrapped shrimp, polenta cakes with red garlic sauce and panna cotta. His class is at 6:30 p.m. and costs $45 a person. To make a reservation, visit Bonnie’s website.
Another is the Taste of Home Cooking School, which is in its second year at Hartman Arena. The show is from 3 to 7 p.m. on Friday, Oct. 14, and will feature cooking demonstrations, shopping and prizes geared for home cooks. Tickets are $15 at the door or $12 in advance at Ashley Furniture Home Store, 10711 W. 21st N. or at Furniture on Consignment 4502 E. 13th St.
Bonnie Aeschliman continues to attract some of Wichita’s most interesting chefs to her Cooking At Bonnie’s Place, a cooking school at 9747 E. 21st St. N.
This month, she’ll have three notable chefs teaching three interesting classes.
On April 12, Chef Douglas Pitts — most recently of Press — will teach a class called “Celebrate Spring Asparagus.” Even if you’re not a huge fan of that particular veggie, if anyone can make asparagus taste great in all kinds of different ways, it’s Chef Pitts. The class is at 6:30 p.m. and is $45.
Then, on April 19, Chef Peter Moretti, who’s the chief of all things culinary at the Corporate Hills Marriott, will demonstrate how to make hors d’oeuvres and party foods, and Bonnie says this particular class is a very good one. It’ll be at 6:30 p.m., and is $45 a person.
On April 26, Chef Adrian Prud Homme DeLodder of Bella Vita Bistro will lead his first-ever class at Bonnie’s. He’ll be demonstrating several Italian-influenced dishes, including cannelloni. It’s at 6:30 p.m. and is $45.
Interested aspiring chefs should reserve a spot soon either on the Cooking at Bonnie’s website or by calling 316-425-5224.
Can I please get credit, by the way, for spelling Aeschliman, hors d’oeuvres AND Prud Homme DeLodder in this post? Please?
I sort of love the Women’s Fair, which runs Friday through Sunday at Century II.
There’s tons of good shopping, for one, and I love watching the live haircuts that Eric Fisher and his stylists do in the middle of all the hubub.
I also love the foodie fun at the Women’s Fair, mostly because the food demonstrations always conclude with samples, and there are some good cooks on the menu this year.
At 5:30 p.m., my buddy Guy Bower (who changed my life when he taught me that I preferred Sauvignon Blancs from New Zealand) will put on a wine tasting. Right after at 6:30 p.m., the Hyatt’s new chef Paul Freimuth will make his Wichita debut with a cooking show.
You will not want to miss the annual cooking show put on by Sue Chef & the Food God, also known as the Wichita Eagle’s Carrie Rengers and her food God and husband Joe Stumpe. Their always-entertaining show is at 2 p.m. Then, at 4 p.m., local chef Tanya Tandoc, who’s hard at work getting her Tanya’s Soup Kitchen reopened, will put on a cooking show of her own.
Skip lunch and go to a noon cooking show by Joe Parten, the very generous and talented chef and proprietor of Carrabba’s.
The Women’s Fair runs from noon to 8 p.m. Friday, 10 a.m. to 7 p.m. Saturday and 11 a.m. to 5 p.m. Sunday. Tickets are $7.75 for adults, $6.75 for seniors and $4.75 for children.
For a couple of months, I’ve been hearing about and seeing ads for Taste & See Everyday Gourmet, a new business in the Office This space near Harry and Hillside, but I couldn’t figure out exactly what it was. So I decided to ask.
Turns out it’s a part restaurant/ part cooking school/ part private party venue. And they have Chef Jason-Paul Febres of Sabor fame doing the cooking and performing.
You can read more about it in my profile of the business, which will run in the paper on Friday.
The Old Town Farmers Market will be the site on Saturday of the 8th annual Iron Chef Competition, which pits local chefs against each other in a live, action-packed, mystery ingredient-filled competition.
This year’s competitors are Chef David Wirebaugh, the head chef at the Hyatt’s Harvest Kitchen/Bar; local caterer and chef-about-town Jeremy Wade, The Anchor’s Ben George, and last year’s champ, area chef Terry Johnson.
A “secret ingredient” will be revealed at 8:30 a.m. (last year’s was onions), and the chefs will have until 9:45 a.m. to shop the Farmers Market for ingredients and create a dish. Judges are Guy and Beth Bower and Sierra Scott.
The Old Town Farmers Market takes place from 7 a.m. to noon at First and Mosley streets in Old Town.
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