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.

Pages

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.

Read more
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.

Read more
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.

Read more
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?

Read more
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.

Read more
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.

Read more
Commentary
5:45 am
Fri July 11, 2014

A Butcher Shop With A Local Twist

Credit Hugo Phan

Meat and cheese lovers, rejoice! Schane Gross, owner of The Anchor, has opened her new venture, the Douglas Avenue Chop Shop, and it is marvelous.

The Chop Shop is an artisanal butcher shop that carries delicious meats, cheeses, house-made sausages, eggs, bread and specialty condiments, all sourced locally. Ms. Gross really cares about the quality of her products and it shows in everything The Chop Shop carries.

Read more
Commentary
5:00 am
Fri June 27, 2014

Mole, Oaxacan Style!

Design on a chair at Rostizeria Los Reyes
Credit Tanya Tandoc / KMUW

Mexican restaurants abound in Wichita, and each is unique in quality, authenticity, menu and style.

Read more
Commentary
5:00 am
Fri June 13, 2014

Tacos For The Adventuresome

Turkey tail (front) and tongue tacos at El Tenampa
Tanya Tandoc

Tacos are pretty much the perfect food. They are salty, meaty, drippy, savory bites that satisfy. Even mediocre tacos are better than no tacos at all.

My friend Michael Carmody, a taco aficionado, has gushed over the food at El Tenampa for months, so I grabbed a friend and went to the slightly dilapidated building on west Central.

Read more
Commentary
5:00 am
Fri May 30, 2014

Tanya Tandoc: Bright Lights and Lentils

Swiss Chard Rainbow
Credit Alex, flickr Creative Commons

    

This spring is abundantly green and lush. My gardening friends are watching their crops of spinach, lettuce, and chard go crazy.

I love this time of year, when all the beautiful greens I adore are really delicious and tender. I'm delighted, because I get to cook with all of these wonderful ingredients.

My chef Kelly is coming up with some amazing recipes to highlight the bounty of the season.

Read more

Pages