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
5:00 am
Fri February 21, 2014

Tanya Tandoc: Fantasy Gardening and Cooperation

Credit Campobello Island / Flickr / Creative Commons

I am not a gardener. Plants wither and die at my very glance. I don’t even like it when I accidentally touch leaves, because they can itch or harbor bugs or any number of dreadful things. I envy those who can nurture a plant from shoot to fruit, but I am not one of them. I’m happy just to be able to use the produce and flowers that talented gardeners and farmers offer.

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Commentary
5:00 am
Fri February 7, 2014

Tanya Tandoc: Slow Cooking

Credit nemuneko.jc / Flickr--Creative Commons

My plan for today was to talk about leftovers and what to do with them, but as I sat in my office typing and watching snow fall beautifully onto our patio, I changed my mind.

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Commentary
5:00 am
Fri January 24, 2014

Restaurant Review: The Anchor

The Anchor is located at 1109 East Douglas, Wichita Kansas 67211
Credit Hugo Phan

If you haven’t yet been to the Anchor, on the edge of Old Town in Wichita, and you love beer and bar food, you are missing out. The Anchor has been one of my favorite places to meet friends, eat, drink, and hang out for years.

Schane Gross, the powerhouse proprietor, has created a marvelous atmosphere in which to enjoy excellent drinks and interesting food. The bar is dark, with high ceilings, church pews for booths, and keeps the spirit of old Wichita, while adding modern, edgy touches. When you walk in, it feels like you could be in any cool city, anywhere.

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Commentary
5:00 am
Fri January 10, 2014

Tanya Tandoc: Want Something New And Fresh? Try Ceviche!

Credit powerplantop / Flickr / Creative Commons

For those of us who adore fresh fish, ceviche is one of the best ways to eat it.

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Commentary
5:00 am
Fri December 27, 2013

Tanya Tandoc: Now THIS Is French Onion Soup

Credit Tanya Tandoc / KMUW

French onion soup is the iconic bistro classic that nearly everyone is familiar with. Rich beef broth, filled with onions, topped with a slice of baguette and covered with cheese. Well done, it is delicious. Poorly done, it is hell in a bowl.

When I developed my recipe for this soup, I decided that there were a few things that I would change. Most apparent was the fact that the bread was always soggy and the cheese, once broiled, would harden immediately into a spoon-rejecting casing.

So I did a little tweaking and fixed the things that annoyed me about the soup.

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Commentary
5:00 am
Fri December 13, 2013

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 November 29, 2013

Tanya Tandoc: Holiday Relaxation

Credit Everyspoon / Flickr

The holidays can be extraordinarily stressful for even the most spirit-filled person. If you are the one doing the cooking, replicating a giant, fancy holiday meal can bring one to wit’s end, particularly if you just did another elaborate dinner at Thanksgiving.

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Commentary
5:00 am
Fri November 15, 2013

Tanya Tandoc: Spicy Advice

Credit SteamDave / Flickr / Creative Commons

Spices and herbs are as essential as a sharp knife when creating delicious food.

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Commentary
5:00 am
Fri November 1, 2013

Tanya Tandoc: Get A Good Knife. Seriously.

Credit Tom Lin :3= / Flickr / Creative Commons

My knife is the most essential tool in my kitchen arsenal. All the beautiful, expensive pots and pans in the world cannot make up for a bad knife.

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Commentary
5:00 am
Fri October 18, 2013

Tanya Tandoc: 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.

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