Dine
Culinary shoot out
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.
Wichita chef spiking
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.
Former Girl Scout knows just how the cookie crumbles
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.
Feeding frenzy
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.
Holiday cheer
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.
Luca chef shoots for “the best we can do”
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.
Taste maker: The Fresh Market
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.
Take it outside
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.
Moveable feast
Jeff and Rob Schauf bring the taste of Venice, California to Wichita in the form of Flying Stove, a gourmet food truck.
Cooking with ‘Chef H’
Cooking enthusiast Harry Pape put together his own cooking segment "with foods and ingredients that are readily available and relatively healthy.”
Pizza Paradiso
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.
A double-dip anniversary
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.
Lakeside Club: A modern throwback
“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.
12 Ways to Eat Healthy in 2012
A dozen strategies — some commonsense and some unconventional — for better eating in the new year.
Hungry for the holidays: These appetizer and dessert recipes make for some memorable treats.
Recipes for five memorable holiday treats have you covered for parties and potlucks.
Authentic, upscale Italian food on the rise in Wichita
Italian restaurants serve up veal ossobuco, lamb chops, gnocchi and beef carpaccio in addition to salads, pizzas and pastas
Ribeye top choice for local steak lovers
Seven top steak houses in Wichita reveal their top-selling cuts of beef, and confide what makes the ribeyes and filets so succulent.
Wichita Pizza Co.: Taco pizza, other loaded pies lure diners to Harry and Webb
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.
Gaslamp Grille chef prepares “food forward" menu
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.
Pumpkin roll in the Big Apple: Local cooking on Good Morning America
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.
Old Town at 20
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.
Sweet 'n cold: Frozen yogurt trend hits Wichita
Discover the local self-serve frozen yogurt craze that has Wichitans screaming for more.
Gaslamp Grille lights up dining
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.
Sushi showdown
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.
Dive Into Mike’s for a great time
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.
Dinner for two, with a side of romance
Nine picks for your Valentine’s Day date. Splurge is here to help with a list of old favorites and new options.
5 ideas to bring your cooking to life in 2011
A couple cooking ideas and recipes to jump start your culinary adventure in 2011.
Braised to perfection
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.
Custom Cupcakes: "Designer” cupcake craze finally hits Wichita. It’s about time!
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.
Beer brewing basics: Is home brewing for you?
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 Grill brings taste of Brazil to Wichita
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.
Fresh and fun: farmer's markets and orchards offer locally-grown produce and more
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.
Off the Beaten Track: Best of the rest
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.
Off the Beaten Track: Restaurants span the cuisine of asia
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.
Off the Beaten Track: Diners don't have to hunt for diners
There are plenty of restaurants that dish up diner-style food, whether they call themselves diners, cafes or something else.
Off the Beaten Track: Barbecue boom
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.
Off the Beaten Track: Mexican restaurants
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.
Off the Beaten Track: Authentic Lebanese and Middle Eastern food
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.
Off the Beaten Track: Burger joints
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.
