My guest this week is the multi-talented Joe Stumpe with his new book Iconic Eats of Wichita: Surprising People, History and Recipes,
Joe Stumpe has been writing about cooking in Wichita for more than two decades, and during that time, he’s collected hundreds of recipes and met hundreds of local cooks. All that time in the foodie trenches makes Stumpe — also a well-known local musician, cooking instructor and editor of The Active Age newspaper — uniquely qualified to determine which dishes are Wichita’s most iconic, which he’s done in a new cookbook/ food history book just published by The History Press. The book, titled “Iconic Eats of Wichita: Surprising People, History and Recipes,” has an official release date of Monday but is already available at Watermark Books, 4701 E. Douglas, and from Stumpe, who is selling autographed copies. It’s Stumpe’s second book for the publisher: In 2018, he authored “Wicked Wichita,” an exploration of the city’s earliest bad guys.
The 239-page book features almost 200 recipes — some provided over the years by generous Wichita restaurant owners and chefs, some that helped talented home cooks win contests both local and national, some shared by Stumpe’s eclectic array of foodie friends and acquaintances. Many of the recipes were previously published during Stumpe’s tenures at The Wichita Eagle, Splurge magazine and The Active Age, and all gave permission for him to re-share them in the book. But “Iconic Eats of Wichita” is not just a cookbook. It also includes an entertaining history lesson on the cuisine that helped make Wichita the city it is, especially the dishes introduced by Mediterranean, Asian and Mexican populations. Above text from Denise Neil “Dining with Denise” January 11, 2022 Wichita Eagle article.
Read more on Kansas.com
Joe Stumpe has been a professional writer for 30 years, authoring articles for The New York Times, Agence France-Presse, Wichita Eagle, Arkansas Democrat-Gazette, Splurge magazine and many advertising clients. From 2000 to 2009 he was food editor of The Wichita Eagle. He continues to be active in the city’s food scene through his catering operation and cooking demonstrations. As a musician, Stumpe performs frequently in the Wichita area and has recorded three CDs of original songs.
In the second half Bill Coleman proprietor of “Bill’s Homegrown HEAT” makes a return visit to talk about his incredible pepper powder. I had pretty good luck recreating his recipe at the expense of a pepper aroma-filled house, two dehydrators running day and night for weeks and burning eyes when I ground my peppers. If you like to add spice to anything this is the answer. A Combination of dried and ground Jalapeno, serrano and habanero peppers…It’s HOT BABY! www.billshomegrown.com
Good Life Guy’s Wine of the Week:
2018 Opolo Summit Creek Cabernet Sauvignon, Paso Robles California
The 2018 Summit Creek Cabernet Sauvignon presents dark fruit aromas with notes of vanilla spice and pie crust. A broad, mouthfilling texture delivers polished varietal layers of currant, blackberry and black olive, all cascading into a smooth, integrated finish. The result is an immensely accessible Cabernet Sauvignon that offers unbeatable value. Varietal Composition: Cabernet Sauvignon 86%, Merlot 8%, Malbec 6%. ABV14.5%
Wine Enthusiast…EDITOR’S CHOICE!
One of my favorite Paso Cabs and now available here in Kansas. If you haven’t visited Paso Wine Country you are out where the busses don’t run! Make a plan to visit and be sure to add Opolo to the list of don’t miss wineries. 🙂 Available at Jacob Liquor Exchange on N. Rock Road or ask your wine merchant. www.opolo.com
