Ciao Italian Kitchen

My first order of business as a newly pledged local dinee was fulfilled at Ciao Italian Kitchen on North Webb road in the Waterfront. While their West counterpart has been a bit longer established, Ciao's East location exceeded my expectations in regards to typical Italian food.

Our lunchtime dining experience was far more pleasant than if we had gone elsewhere on a Saturday afternoon, but there were enough customers present not to deter us from eating. Tucked nicely in a corner of the North end of the Waterfront, Ciao presents the option of indoor our outdoor patio dining; it being 100 degrees today we certainly opted for indoor. If kitschy, typical Italian restaurant atmosphere is your experience of choice, Ciao may not be for you. Ciao presents a modern take on Italian dining with their chosen decor, my favorite component being the staggered light fixtures in an oval atrium-esque middle area. The kitchen is not tucked behind a swinging door, but instead a stainless steel cook area features their chefs at work where you can hear, see, and smell your food cook. It isn't as distracting as you might think; in fact, my attention was rarely deterred by a distraction from the kitchen, but it was an interesting aesthetic choice that added to the experience. 

After a friendly greeting, the servers write their names upside down on the covered tables and explain that their food is freshly prepared, a detail I quite appreciate. One of my concerns with Italian restaurants is that they can often be stingy with their bread. Ciao kept the fresh mini-loaves of buttered Italian bread with a dipping sauce of olive oil and herb mix coming without hesitation. We didn't choose an appetizer and decided instead to fill up on free bread. Our entrees were safe choices, but were delicious nonetheless. I ordered the Roasted Red Pepper Panini and home made waffle fries and Andy had Pasta Puttenesca. My panini had grilled chicken, grilled onion, green pepper, and a creamy sauce with a satisfying, yet not overwhelming, amount of fresh cut Parmesan waffle fries. This menu item is being given a trial run during the summer to gauge customers' reactions and may perhaps become permenant depending on the amount of people who order their specialty items. I found it to be filling enough, I only finished one half (but I did have a lot of bread), however; I actually would have preferred more of a red pepper taste and a red sauce over the cream sauce which was a little runny and a bit heavy on the garlic. It was a lighter option that was acceptable for a lunch meal, and was ultimately fairly good. 

Andy's Puttenesca had chicken, meatballs, and sausage tossed in a spaghetti noodle and tomato basil sauce. What I loved about this dish is that it wasn't an overwhelming amount of sauce and that it didn't taste like sauce from a can loaded with sodium. It was mixed enough to coat, but wasn't an obvious red and had fresh bits of tomato in it. The meatballs are larger than golfballs and were no doubt his favorite portion of the dish. I found it to be a nice alternative to Spaghetti and Meatballs and he highly recommends it for red sauce lovers. 

Other aspects of dining also allowed our experience to be quite pleasant. 

While there were no children dining with us and we didn't receive a child's menu, their appetizers listed an Italian chicken fingers that are made in-house and served with their home made fries. Also, the crayon table cloth was a nice touch for entertainment and would easily occupy an impatient child during their family's dinner. We did not have to wait long for our food and the service was great. The prices are extremely reasonable and the portions are huge. I made two meals out of my panini and Andy made four meals out of his Puttenesca-- and we are NOT light eaters. The prices did not exceed fifteen dollars and both of our dishes were under ten.  

Unfortunately, we did not save any room for dessert, but we saw a large plate of tieramissu pass by and it looked delicious. Next time we may have to go for indulgence and have only bread, wine, and dessert!

Happy Dining!

Chain Free's the Way to Be

I recently overheard a meeting between a business owner and his marketing specialist where they were  discussing marketing techniques for their restaurant in Wichita. Business management is not a topic which particularly interests me, so I made no attempt to listen to the conversation. I then heard a snipet of information that I found intriguing: Wichita has the highest number of restaurants per capita second only to Philidelphia. 

What?

The restaurant industry in this city is exponentially over-saturated, and with poor excuses for nourishment at that, but I'm willing to bet that over half of those eateries are chains. So where are all these restaurants? Why are they all here? And why on earth do I rotate between the same ones???

Perhaps it is that we are suffocating in a cloud of industrial, corporate induced comatose brought on by the same chains that continue to bring customers in day after day, year after year, and continue to build their establishments on every street corner. 

Or maybe I'm just naive. 

I have lived here one year and I seldom reach beyond my comfortable and "affordable" means and eating habits. 

Wichita has such a uniquely diverse population that it seems a shame to waste our caloric intake and hard earned dollars on a well-established corporation rather than an underappreciated local business. 

It is a shame, and I now relinquish myself of their control and my own naivety. 

While I have been McDonald's free for a few years now, I sheepishly admit my shameful cravings for the other fast foods that should have been long banned from my lifestyle. Being from the Midwest, Braum's is my number one pick for fast food, any time, hands down. And Braums, I commend you for using horomone free feed and treatment in your meat and produce, but most everything I want from your menu is still fried and was probably frozen. While I do retain a bit of my dignity by avoiding the monopolized corporations, I could do even better. 

Not being a native Wichitan, I have been blindly unaware of the plethora of dining options that are quietly tucked away in some of the cities most interesting areas, and in my ignorance I have continued to run willingly into the arms of Applebee's half-price appetizers and McAlister's tasty, fresh sandwiches. In my research, I've found that there are innumerable amounts of authentic, amazing, local, and fresh options run by genuinely hard working people whose passion is to serve up their favorite foods to the residents of Wichita. 

For example,

Due to its extremely diverse population, there is no shortage of any type of food in Wichita one could ever desire. Delano, Old Town, and Riverside are blessed with built in atmosphere perfect, and essential, for a restaurant. Indeed, many entrepreneurs have taken advantage of this very opportunity and have left their mark on the American food industry with their trendy, hip, or laid back, your choice, of bar and grill scenes.

Wichita also has an amazing selection of Medeterranian foods where you'll be served up quality, healthy foods by the friendliest people you'll ever meet for an unbeatable price. 

Authentic Mexican food is difficult to come by especially considering that I grew up in a town whose population was and remains to be approximately half Hispanic; I am one of the pickiest of the picky when it comes to the US's take on Mexican.

Sure, there are several Tex-Mex options that have migrated here from the South, but they're sadly not what I'm after. But look no further, ladies and gents, there lies some of the most fantastic Mexican food I've ever tasted within the city limits of our very own Wichita, Kansas. If you travel a short distance West, you will come upon an indescribable selection of authentic Mexican food served up fresh and daily and are exponentially paramount to anything dished out by a national chain. No fear though, East siders, there's a fix in your neck of the woods as well!

Did you know Subway is the worst possible place in this city to get a sub sandwich? The fact that I could make a better sandwich in my own kitchen aside, there are some delectable delis that should be the prime choice for our weekday lunches  without having to settle for long lines, sub-par food, and re-purposed shredded paper lettuce. 

I could literally go on and on.

Therefore, I hereby make a pledge to my body and wallet to consume only foods prepared at local establishments  where I can indulge in my favorites in addition to branching out and expanding my palatal horizons. It is my hope to highlight my experiences in the best way possible to turn others and myself off from the bland regularities that could be experienced identically around the country or even the world. 

So there it is, documented and published to hold myself accountable. I am no longer able to circumvent my convictions.  

So long MSG injected Great Wall sweet and sour chicken, farewell Wendy's value menu, I bid thee all adieu! Here's to a journey to find the best local eats in Wichita and locate the establishments most worthy of my precious time, money, and nutritional allotment. 

So far, no regrets. 

Common Core and I may both coexist after all...

In my omnipresent haste and need to be right, I would like to retract a few of my concerns previously voiced in regards to the implementation of Common Core (which is now being referred to as College and Career Readiness) in addition to answering a few of my own questions. I've taken a page from the transcendentalists and the results have surprised me. 

1. CC is a set of standards meant to provide benchmarks for students throughout their educational journey. Therefore, students, parents, and teachers should be able to better determine when a child is falling behind in a subject. 

2. CC requires that 70% of material read by students be non-fiction; not solely via Language Arts, but across the entire spectrum of subjects being covered in the school year. It is assumed that the remaining 30% be used in the Language Arts classroom whereas History, Science, Music, Math, etc. be contributing more non-fiction material than are currently being done. 

3. CC is desperately trying to get teachers to go against the grain of teaching to the test and teach meaningful and relevant material that will also be covered on standardized tests. CC encourages project and activity based learning to ingrain information to the long term memory versus memorization solely for the school year or a test. 

4. Schools may choose to forego their individual state's form of standardized testing and may choose the ACT instead. 

While College and Career Readiness has yet to be fully integrated into our education systems, I feel more at ease with the information and experience  I have gained thus far with CC. My personal teaching style is definitely more activity based and incorporates several non-fiction pieces that relate to current events which, unbeknownst to me, was one of the goals of CC Language Arts all along.

Foolish consistency is the hobgoblin of little minds.

So, I digress.