Tanya Tandoc

Friends and family of the late Tanya Tandoc hosted a memorial celebration for the Wichita chef and frequent KMUW commentator.

The recording of "Tanya Tandoc: A Celebration of Life" which took place Thursday, June 11, at the Wichita Orpheum Theatre can be played here.

More of the news coverage about Tanya's death can be found here. And all of her food commentaries can be heard or read below.

powerplantop / Flickr / Creative Commons

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

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.

Tanya Tandoc: CHEESE!

Dec 13, 2013
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.

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.

SteamDave / Flickr / Creative Commons

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

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.

Tanya Tandoc / KMUW

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

Tanya Tandoc / KMUW

I read cookbooks like novels, and I have ever since I discovered my mother’s late '60s edition of Betty Crocker. I have more than 400 food books, and I love them all, even the ones that aren’t very good.

Fletcher Powell / KMUW

I moved to Wichita after culinary school in the early '90s. The restaurant landscape at the time was just beginning to change and grow. 

Fletcher Powell / KMUW

I have talked before about how lucky we are to live in an area with such fantastic Lebanese food.