Wine & Dine

A culinary experience

SPLURGE! and Metro Appliances & More are proud to announce a new cooking experience that will highlight the area's best chefs and wine experts in the brand new Metro Appliance showroom. Kicking off the first Wine & Dine culinary experience on Thursday, April 24th will be Chef Patrick Shibley of the Doo-Dah Diner and wine speaker Todd Izzo. Space is limited so RSVP early for this signature four-course evening.

Wine & Dine
A Culinary Experience

Metro Mingle Hour by Xclusive Bartending

Featuring Chef Patrick Shibley, Do-Dah Diner
Wine pairings by Todd Izzo, Wine Speaker

Hosted by Metro Appliances & More
33545 N. Hillside

Presented by Sterling Silver Premium Meats

$50 per guest, must be 21 or older
Call 316.641.9489 for reservations
Cancellations musst be make by 5:00pm the Friday before class to receive a refund.

Chef Patrick Shibley

The Doo-Dah Diner was founded in 2012 by Patrick and Timirie Shibley, two native Wichitans who wanted to create a casual breakfast and lunch restaurant with the same laid-back vibe that Wichita is known for. Chef Patrick's culinary career has taken him to Denver, Northern California, Cincinnati, Lawrence and Kansas City, but it didn't take him long to realize there's no place like home.

Wine Speaker Todd Izzo

Todd Izzo has been in the Alcoholic Beverage industry for 20 years, with most of that time focused primarily on selling Wine.

He has worked for Standard Beverage for 9 years in Retail and Restaurants, and spent 5 years with Constellation Wines. He has also spent time as a manager with Ruth's Chris Steakhouse, as Brewery Rep for Sam Adams and selling wine to Restaurants in Minneapolis/St Paul.

Todd is a passionate wine professional and consumer for many years.

Todd is a true advocate of promoting the perfect union of food and wine, and believes there are few things better in life than sharing great food and great wine with a room full of strangers that will be friends by the time dessert is served.

Cooking class recipes

1. Curried Chicken Salad Cups

Serves 4 to 6
Paired with Noble Vines
Savignon Blanc


 1 Cup diced raw chicken breasts
 1 Stalk celery diced to
 Cup diced red onion
 3 diced hard boiled eggs
 1 Cup mayonnaise
 1 tbsp yellow curry powder
 1 Apple diced
 1 Cup chopped pecans
 ( for recipe,  for topping)
 Bib lettuce leaves  as needed


Combine curry powder, salt and pepper, raw chicken. Cook in skillet over medium heat until done. Cool. Combine rest of ingredients and add cooled chicken. refrigerate for at least 2 hours.

To serve

Scoop desired amount into a bib lettuce cup (4-6oz). Sprinkle with chopped pecans.

2. Cuban Slider

Serves 8 to 10
Paired with Noble Vines Pinot Noir


 Rub for Sterling Silver pork: 1 tbsp paprika, 1 tbsp cumin, 1 tbsp sugar, 1 tbsp kosher salt, 1 tbsp ground pepper, 1 tsp ground clove, 1 tbsp thyme, 1 tbsp garlic powder, 1 tsp red pepper flakes
 Sterling Silver pork tenderloin
 8-10 Slices of honey ham (2 oz each)
 16 dill pickle slices
10 oz honey mustard
 16 oz sliced Swiss cheese
 8-10 Crusty rolls


Make rub and spread on pork tenderloin*. sear tenderloin* on high heat in a skillet until all sides are seared off. put skillet in oven at 350 degrees for 10 minutes until temperature reads 150 degrees. Let cool. slice pork tenderloin* into  slices. layer bun with sliced pork tenderloin* and sliced ham. spread bun with honey mustard and put Swiss cheese slice and dill pickle to complete assembly. put sandwich on a flat top grill or skillet and weigh down and grill both sides.

3. Beefy Doo-Dad

Serves 8 to 10
Paired with Noble Vines
Cabernet Sauvignon


 3 Eggs
 3 Cups bread crumbs
 3 Cups all purpose flour
 3 Cups buttermilk
 2 Cups diced onion
 lb butter
 1 Pinch cinnamon
 Salt and pepper
 2 tbsp chopped garlic
 8 10 Idaho russet potatoes  mashed
 Head of finely shredded cabbage
 2  lbs of Sterling Silver ground beef

Preparation of Doo-Dad

Combine butter, ground beef*, cabbage, onion, garlic, cinnamon, salt and pepper into a large skillet and brown. Let cool. Form a ball with the mashed potatoes and put 4oz of meat mixture into the mashed potatoes and form into a ball. dip ball into flour, then dip into buttermilk egg wash and gently coat with bread crumbs. set aside.

Mushroom Gravy

 1 Cup diced onion
 2 Cups sliced mushrooms
 2 tbsp chopped garlic
 4 Cups beef stock
 Brown roux
 Canola oil
 Salt and pepper to taste

Preparation of Mushroom Gravy

Combine mushrooms, garlic and onion and saute in a skillet with canola oil for 5 minutes or until onions are translucent. Add beef stock and bring to a boil. Add roux to thicken.

Horseradish Sauce

Combine the following ingredients
1 Cup sour cream
1 Cup mayonnaise
1/2 Cup raw horseradish
Salt and pepper to taste


Deep fry Doo-Dad in canola oil until golden brown (best if submerged into a Fry Daddy). place in oven at 400 degrees for 10-12 minutes until center is hot. Put 8 oz. Mushroom Gravy on the plate, put Doo-Dad in the center and drizzle with Horseradish Cream.

4. Bread Pudding

Serves 4 to 6
Paired with Noble Vines


 2 Cups granulated sugar
 5 Large beaten eggs
 2 Cups heavy whipping cream
 2 tsp pure vanilla extract
 3 Cups bread of your choice, stale and cubed
 Cup light brown sugar
 24 oz caramel sauce
 Chopped pecans and whipped cream


Beat eggs vigorously for almost 5 minutes. Add heavy cream, sugar, brown sugar and vanilla. In a baking dish (8  x 11) place cubed bread, and pour cream mixture over the top. Bake at 300 degree oven for 1  hour, until firm. Pour caramel sauce over the top, add chopped pecans and whipped cream.

*Sterling Silver Premium Meats recommended.

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