Tanya Tandoc

Food commentator

Tanya Tandoc is a chef, writer, artist and owner of Tanya's Soup Kitchen in Wichita.

When she is not piloting her soup ship, she teaches cooking classes, writes recipes, consults and is a food stylist for the restaurant industry. She is also a ceramicist, cellist and bellydancer.

She lives in Wichita with her pug dogs and giant cats.

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Commentary
6:00 am
Fri March 20, 2015

Glorious Tomato Soup!

Credit Sandor Weisz, flickr Creative Commons

When I was a child, my favorite sick day treat was Campbell’s tomato soup and a grilled cheese sandwich, with Kraft cheese, on Wonder bread. It was warm and comforting and I would dip the sandwich into the soup and feel much better. I tried that exact combination a few weeks ago, when I was feeling terrible and also nostalgic. Sadly, the memories did not live up to the reality.

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Commentary
5:00 am
Fri March 6, 2015

On Burnout, and Brownies

Credit Ross Pollack, flickr Creative Commons

This morning, I read a post from a longtime friend and chef who wrote of his choice to leave the culinary profession. He is an excellent chef and has been for a long time. His decision to try something new was based entirely on exhaustion and the life-suck that the restaurant business creates. I could completely relate.

We work long hours, weekends are non-existent, and we don’t see our families and friends very often. Our marriages dissolve, our health suffers, and the constant stress eats your soul. We eat more meals standing over garbage cans than we do sitting at a table.

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Commentary
5:00 am
Fri February 20, 2015

Tanya Tandoc's Guide On How To Run A Restaurant

Credit Mike Poresky, flickr Creative Commons

    

On running a restaurant: I can save you a lot of money.

I have been a restaurant consultant for eighteen years. If you feel like you want to open a restaurant, I have a few helpful tips.

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Restaurant Review
5:00 am
Fri February 6, 2015

Usuluteco

Pupusas with pickled cabbage and sauce

Okay, friends, get your GPS navigators set for 1714 East Northern Street in Wichita. At the end of your trip you will be at Usuluteco, a fantastic Salvadoran restaurant located just off Hydraulic, south of Pawnee. Salvadoran food is delicious, a recognizable cousin to Mexican cuisine, but with its own distinct character—a bit more subtle, without the same chili-garlic-tomato-cilantro bang of Mexican food, but perfect in simplicity.

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Commentary
7:41 am
Fri January 9, 2015

Restaurant Review: Tj's Burger House

Credit Tanya Tandoc

    

Happy 2015, darling listeners! I rang in the New Year with a craving for a great hamburger. I discussed this issue with a few friends, and after a heated discussion, decided to go to Tj’s Burger House, in the Delano district. It was a good choice, and everyone had consensus that it was one of the better burgers in Wichita.

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Food
5:00 am
Fri December 26, 2014

Restaurant Review: Fork & Fennel

Pan-roasted salmon at Fork & Fennel
Credit Fork & Fennel

I’m breaking one of my cardinal rules for reviewing.

I don’t usually talk about restaurants that are newly opened, because it takes a bit of time for a new place to work out kinks and service and other random things. But I can’t help it this time, because the Fork & Fennel, in College Hill, is so exciting that I can barely contain myself.

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Commentary
1:47 pm
Fri December 12, 2014

Bread Pudding, A Love Story

Credit sriram bala,flickr Creative Commons

This is a beautiful time of the year, made for celebrating and love and giving and desserts. I don’t normally like sweets, but I have a fondness for bread pudding. I have probably made fifty thousand industrial-sized pans of this treat over the years, in many variations. I still love it.

Some bread puddings are custardy, with chunks of bread that are distinct. Some are layered, with spices and fruit. Some are fluffy, some are crusty, and some have hidden treasures like chocolate chips or nuts. All are great.

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Food
12:32 pm
Fri November 14, 2014

Tanya Tandoc: Soup Bowls Made With Soul

Green Chile Stew
Credit stu_spivack, flickr Creative Commons

This cold snap makes me think of warm, delicious, lovingly made broths and stews. I love to make soup and I love to eat it. Today, I’m going to talk about soup and the wonderful soups that other people in Wichita make.

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Commentary
5:00 am
Fri October 31, 2014

Tanya Tandoc: No Tricks. All Treats.

Credit Theresa Thompson, flickr Creative Commons

There is so much frightening food available these days—like Twinkies, cappuccino flavored potato chips, and genetically modified foods.

Navigating the grocery store is a bit of a horror story on a regular day.

But, today is Halloween, and have some creepy suggestions for your holiday table.

When I was a kid in the seventies, I went to a party dressed as a hobo, like all the other kids.

We stuck our hands into bowls of peeled grapes (eyeballs!), wet and oily spaghetti worms!), and then ate Vienna sausages (fingers!).

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Food
5:00 am
Fri October 17, 2014

Squash, Pot Roast, And Stews: Fall Cooking Is a Joy

A root vegetable stew filled with fall vegetables.
Credit Marylin Acosta / U.S. Department of Agriculture

Finally, fall weather has set in and I’m getting excited about eating warm, savory, heart-warming food. Summer was fun, with tomatoes and basil, and all the beautiful produce, but now I’m ready for comfort food. Fragrant stews and braises, with buttery starches and warm salads are on the menu for this season. 

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