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
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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Commentary
5:00 am
Fri October 3, 2014

Tanya Tandoc: CHEESE!

Credit MetaGrrrl / Flickr / Creative Commons

    

When I was growing up in Newton in the '70s, I was unaware that there were more than five kinds of cheese.

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Commentary
5:00 am
Fri September 19, 2014

An Exotic, Savory Fruit You Can Find In Any Grocery Store

Credit Arash Razzagh Karimi, flickr Creative Commons

The avocado is one of my favorite fruits. I first tasted one when I was little, in Florida, with my auntie. She had oranges, lemons, limes, and avocados in her yards. We could just pick them from the trees. We went out to gather a few of each, and she made me breakfast with what we had picked.

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Commentary
5:00 am
Fri September 5, 2014

Steak At Stake

Credit Naotake Murayama, flickr Creative Commons

We live in an area that really loves beef, especially steak. If one is a beef eater, a good steak is the preferred choice, whether dining out, or when cooking at home. I recently took an informal poll on social media and (like the cheeseburger poll I did last time), received hundreds of excited responses.

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Commentary
5:00 am
Fri August 22, 2014

Cheeseburger, Cheeseburger!

Credit Wikimedia Commons

The cheeseburger is an iconic American food. Take a big handful of flattened ground beef, a bun split in two, with salt and pepper. Cook the meat on a grill or in a frying pan or broil it. Melt some cheese on the meat as it finishes cooking. Toast the buns with butter or oil or not. Condiments and garnishes are up to you. Put the cheesy meat on the bun and dress it up, then devour. Seems simple, right?

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Commentary
5:00 am
Fri August 8, 2014

The 'Reality' of Food Styling

Credit Elke Wetzig / Wikimedia Commons

Among other things, I am a professional food stylist. I have been doing this weird job for over 25 years.

What a food stylist does is make food look fantastic on camera or video. Yes, it is fakery. Yes, it is somewhat dishonest. Yes, it is great work if you can get it. It pays well and a stylist gets to use her knowledge of food preparation, her skills as an artist, and an understanding of photography. It is very challenging.

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Commentary
6:00 am
Fri July 25, 2014

Wasabi Gets Crazy With Sushi

Lu Anne Stephens / KMUW

Sushi, the wonderful Japanese preparation of rice and fish, used to be impossible to find anywhere in Wichita. It took a while to catch on here, possibly because of a Midwestern aversion to raw fish.

Now, sushi is everywhere, even in the grocery store. Once a rarity, sushi and Japanese food in general are firmly part of Wichita’s diverse culinary scene.

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