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.