What chefs will be paired with which celebrities? What will the mystery ingredient be? So many surprises tossed together at the last minute make for an exciting and delectable fundraiser for the Orpheum Theatre fundraiser.
Jason-Paul Febres of Taste & See always imagined himself as a TV chef. And now he is. Febres dishes on Spike TV's "Bar Rescue," favorite Taste & See menu items and why he prefers to work with women.
Kelly Peterson sold Girl Scout cookies for five years, and now runs Velvet Cream Bakery. The leadership and ingenuity learned as a Scout smell a lot like cookie truffle topped with limoncello curd.
The day after Thanksgiving kicks off a feast of holiday business for Ben Arnold of Corporate Caterers, and Tasha and Bill Schrant of Chino’s Parrilla Catering.
Pumpkins with vodka and nutmeg with whipped cream, these
are a few of our favorite things. Raise a glass of spirits to holiday-inspired libations from the mixologists at Larkspur and Oeno Wine Bar.
Gianluca Sciagata makes foods from scratch that most other restaurants buy ready made. Combine that with his northern Italian background and you've got an authentic taste of Italy in this midwestern Kansas town.
Just as Dillons raised the supermarket bar a few years ago with the introduction of its “super stores,” TFM takes that bar up a few more notches.
Here’s a look at some of the city’s coolest patios. And please don’t get upset if we fail to mention your own favorite al fresco spot — there are way too many great ones to list them all.
Jeff and Rob Schauf bring the taste of Venice, California to Wichita in the form of Flying Stove, a gourmet food truck.
Cooking enthusiast Harry Pape put together his own cooking segment "with foods and ingredients that are readily available and relatively healthy.”
Fortunately for pizza lovers — and who isn’t one? — a new wave of pizza joints has come along, and it looks like they'll be around for a while.
The Old Mill Tasty Shop celebrates 80 years of hand-crafted limeades, cherry cokes, banana splits and sundaes made the old-fashioned way, as well as 30 years of ownership by John and Mary Wright.
“I like to refer to it as a country club without golf, swimming or tennis,” said Wink Hartman, owner of a new private supper club. The club’s food is being created by chef Jeremy Wade, who made his name at Uptown Bistro in Old Town Square.
A dozen strategies — some commonsense and some unconventional — for better eating in the new year.
Recipes for five memorable holiday treats have you covered for parties and potlucks.
Italian restaurants serve up veal ossobuco, lamb chops, gnocchi and beef carpaccio in addition to salads, pizzas and pastas
Seven top steak houses in Wichita reveal their top-selling cuts of beef, and confide what makes the ribeyes and filets so succulent.
Unusual combinations work together to produce unexpectedly delicious results. So delicious, in fact, that the taco pizza was voted one of “50 Best” in U.S. by Food Network Magazine.
Jeff Conklin grew up on his grandparents’ risotto and reruns of Julia Child. This fall the chef rolls out a new menu at the Gaslamp Grille.
Local cooking enthusiast, Angi Allender, shares her experience appearing on Good Morning America alongside Emeril Lagasse, as well as her future aspirations with the Food Network.
The former warehouse district is now a mixed-use neighborhood bustling with nightlife, dining, residences and more. Downtown boosters hope its success can be repeated.
Discover the local self-serve frozen yogurt craze that has Wichitans screaming for more.
There’s much more than steak to recommend the Gaslamp Grille, including a raw bar brimming with fresh crab legs, shrimp and oysters stacked on ice and a diverse selection of beverages in a casual setting.
With names like Baked Alaska, Volcano Roll, Shogun Roll and Ninja, six of Wichita's sushi chefs go head-to-head and prove, once again, that the best delicacies aren't on the menu.
It’s a typically eclectic crowd at Mike’s Wine Dive, but the customers can all count on experiencing some of the same things: inventive food, a laid-back ambiance and, most of all, great wine.
Nine picks for your Valentine’s Day date. Splurge is here to help with a list of old favorites and new options.
A couple cooking ideas and recipes to jump start your culinary adventure in 2011.
The result of braising is nothing short of magic: the meat becomes fall-off-the-bone tender and transforms the liquid into a rich, delicious sauce. Jackie Smith shares techniques from a pro.
Over the past year, Wichita has bit into the nationwide cupcake craze fueled by food magazines and TV shows. A handful of local bakers are producing ever more creative versions of the treat.
Although the home beer-brewing process can seem daunting at first, many have mastered the steps. And the end result can be extremely rewarding.
Bossa offers seafood, pasta, chicken, salads and more in a style that would be at home in many European countries — with a few distinctive South American touches.
Besides the simple consideration of flavor, factors like concern for the environment and a desire to buy locally seem to be driving the growth in farmer's markets.
We’ve been highlighting some of the best local restaurants you might never have heard of. But not all of our favorites fit into the designated categories. So for the final installment of “Off the Beaten Path,” here’s the best of the rest.
Look a little closer — off the busiest commercial corridors, that is — and you’ll discover that the city holds a trove of delectable cuisines from all over Asia.
There are plenty of restaurants that dish up diner-style food, whether they call themselves diners, cafes or something else.
Two factors have fueled the barbecue boom. One is the decision of some home cooks who compete in barbecue cook-offs to open restaurants. The other is the entry of chain restaurants into what was once the purview of individual, often quirky, operators.
How to know when you're in a place serving real Mexican food; where to find the best piratas, ceviche, gorditas — and of course tamales, burritos and tacos.
Wichita cuisine boasts a strong influence from Middle Eastern restaurateurs, and two restaurants in particular serve it exclusively:
N&J Cafe on the east side and Byblos on the west.
Small burger joints survive — and sometimes thrive — in Wichita. In this first of a series of articles about some of Wichita's lesser known restaurants, Joe Stumpe investigates alternatives to homogenized chain restaurants.
© 2013 SplurgeMag | An Inspired Koncepts, Inc. Publication