Three local Wichita restaurants that feed the Shockers

Timirie Shibley with Coach Gregg Marshall on Sunday morning. Read more here: http://blogs.kansas.com/dining/#storylink=cpy

Timirie Shibley with Coach Gregg Marshall on Sunday morning.

What do the Shockers eat?

Three Wichita restaurants know.

Locally owned eateries Doo-Dah Diner, Sweet Basil, Bella Luna Cafe have the corner on the Shockers catering business. When the team has a home game, the players and coaches are served catered meals from these restaurants four hours before tipoff.

The owners of the restaurants say they have learned what Shockers do and don’t want. Carbs are good. Protein is good. Basic is good. Nothing too fancy for the guys.

The newest addition to the catering crew is Doo-Dah Diner, which serves breakfast and lunch at 206 E. Kellogg. Timirie Shibley, who owns the restaurant with chef/husband Patrick, said Doo-Dah was recommended by the owners of Bella Luna.

Doo-Dah gets the job when the Shockers play early and want breakfast. The Shibleys have done three games already and have more on the books. They take the team scrambled eggs, sausages, maple pepper bacon, oatmeal, cinnamon rolls and quiche. Though team managers told the Shibleys to keep it basic, they experimented with some crispy morning potatoes made with peppers and onions. They were such a hit with the players that the Shibleys have added the potatoes to the breakfast menu at the restaurant, too, Timirie said.

Getting to know the players and coaches has been fun, Timirie said, and she was particularly pleased on Sunday when Coach Gregg Marshall was particularly pleased the homemade crust on the quiche.

“A week ago, we got a text that said, ‘The boys love your food like no other. When can we plan the rest of the season?’” Timirie said.

Bella Luna, a popular Mediterranean restaurant with three locations, usually caters Saturday Shockers games. The restaurant, said a manager, serves the team a spread of beef kabobs, pasta diablo, corn on the cob, roasted potatoes and salad.

One of the most seasoned Shockers caterers is Sweet Basil, the Italian restaurant at 2424 N. Woodlawn owned by Charli Singh. Sweet Basil has been catering game days since 1986 — before Singh even owned the restaurant.

The team’s dietitian asks for foods that have a good mix of starches, fats, proteins and sugars, Singh said. A usual spread includes lasagna, chicken satay, grilled chicken breast, steaks, cheesecake and brownies.

Singh, who said he has amassed a nice collection of autographed Shocker’s posters over the years, said he happily entertains requests from the players — and occasionally likes to surprise them.

“For Christmas, they got prime rib,” he said. “They really liked that.”

Culinary students sweep Cocktails & Cookies

Tiffani Price, the coordinator of the Butler Community College Center for Hospitality and Culinary Arts, and Gregory Cole, an instructor

I was a judge at Friday night’s Cocktails & Cookies event, a fundraiser for the Girl Scouts of Kansas Heartland that asked local chefs to turn Girl Scout cookies into something even more fabulous.

They did. It was hard to choose a winner from all the peanut buttery, coconut-y, chocolate-y, mint-y goodness on the tables at the Wichita Scottish Rite Center. Places such as Cero’s, Cocoa Dolce, Freddy’s Frozen Custard and Doo Dah Diner made items ranging from cake pops to French macaroons to ice cream sandwiches. My co-judges Tanya Tandoc, Guy Bower and I were sugared to the point of delirium by the time we were finished sampling everything.

The amazing peanut buttery winner

The big winner of the evening was the brand new Butler Community College Center for Hospitality and Culinary Arts. Students and staff from the program, which launched this fall, won not only the judges’ choice category but also the peoples’ choice.

They made a perfect layered dessert that utilized three Girl Scout cookie varieties: Thanks-A-Lots, Caramel deLites and Peanut Butter Patties.

Congrats to the winners. Also, a little bit of trivia: Gregory Cole, the enthusiastic instructor who accompanied the students to the competition, is the founder of Little Bits cookie company.

You know it’s nasty when restaurants close

No Tanya’s soup for you today

WHERE ARE WE SUPPOSED TO EAT?????

Oh yeah, we’re not supposed to drive.

It’s rare when a restaurant closes on a scheduled day to be open, but the fact that several around Wichita are closing or opening late today is a testament to how much white stuff we have on the ground.

Tanya’s Soup Kitchen — one of the city’s top purveyors of cold-weather food — announced yesterday via Facebook  that it would shut down for the day. Doo Dah Diner at 206 E. Kellogg announced the same thing this morning. I also saw that Chick-fil-A west has decided to delay opening until 10:30 a.m., which means no chicken biscuits for you.  Chick-fil-A west later decided to close for the whole day.

Also, Chef Jason Febres at Taste & See at 3825 E Harry St. just announced on Facebook that he’ll be closed for lunch today but hopes to reopen for dinner.

The Anchor also decided to close for the day.

The moral of the story: If you’re out today, check with your favorite restaurant before sliding over.

UPDATE:

Newport Grill at 1900 N. Rock Road reports that the parking lots at Bradley Fair are cleared and that it will open for dinner at 5 p.m. tonight. And Linda Davis from Wichita’s two Jimmie’s Diners wrote to tell me that they’re open as usual.

Redrock Canyon at 1844 N. Rock Road also will be closed on Thursday, managers report.

Doo-Dah Diner changes hours

Doo-Dah Diner owner and chef Patrick Shibley, clowning in the kitchen

The Doo-Dah Diner at 206 E. Kellogg  may possibly have been misnamed, says owner Timirie Shibley.

The restaurant, which has developed a steady word-of-mouth following since it opened three months ago, isn’t really all that diner-ish, customers have noted. The dishes, which include biscuits and gravy, meatloaf and chicken fried steak, all are fresh-made from scratch by Shibley’s husband, longtime restaurant fixture Patrick Shibley. The food might be a bit more cafe than diner, she says with a laugh, but c’est la vie.

Now, the restaurant is changing its hours because of a demand from customers. Previously, the restaurant’s only day off was Saturdays, but weekend breakfast seekers have been disappointed by that and asked the Shibleys to add Saturday service.

Starting this week, Doo-Dah diner’s new hours are 7 a.m. to 2 p.m. Tuesdays through Fridays and 8 a.m. to 3 p.m. Saturdays and Sundays. It’ll now be closed on Mondays.

The Shibleys just introduced a new breakfast special that’s a monster of a meal and includes half-servings of three of its most popular dishes — the crispy corn beef hash, the “Timmy’s Benny,” and the banana bread French toast. It’s “a meal and a half” at $12.99, Timirie said.

For more information, call 316-265-7011.

Doo-Dah Diner coming in September

Patrick Shibley will be the chef and owner at Doo-Dah Diner.

Doo-Dah Diner is a breakfast, lunch and coffee place scheduled to open next month in the spot at 206 E. Kellogg recently vacated by Jade Garden Cafe, which was open for about a month and a half before the owner had to close it because of a family health issue. Other recent tenants have included Cathy’s Diner, Lili Mae’s and R&S BBQ.

The owners are Patrick and Timirie Shibley. Patrick has had a hand in many restaurants around town — he was manager at Ya Ya’s for a while and was one of the people who helped open Gaslamp Grille.

In addition to breakfast and lunch, the restaurant will offer coffee drinks and milkshakes. Patrick will be the chef, and Timirie will run the restaurant.

“We’re going to do some really cool, whimsical stuff,” Patrick said. “It’ll be a fun little energy place.” Hours will be 6 a.m. to 2 p.m. Tuesdays through Sundays. Patrick promises to share menu details soon