Zest and Zing



Join us for this fun event that will connect farmers and foodies. Enjoy delicious food and drink while watching a heated chef vs. chef competition. Don't miss this opportunity for fun while learning more about the Kansas farmers who grow your food.

Purchase your tickets now!

Master of Ceremonies


Chef Alli

Chef Alli has been stirring up a love of farm-fresh cooking for more than a decade. Owner of Chef Alli's Farm Fresh Kitchen, she is a TV personality, speaker, wife, and mom. She and her husband, Pat, raise three sons on the family's farm in northeast Kansas.

 Katie Sawyerkatie

Katie Sawyer and her husband, Derek, farm and raise cattle on their fourth-generation family farm outside McPherson, Kan. The couple has one son, Evan. Katie works full-time off the farm and advocates for the agriculture industry as a member of CommonGround Kansas and Kansas Farm Bureau. She is also a co-host of That’s My Farm, airing Fridays on AG am in Kansas. You can follow her online at newtothefarm.wordpress.com or on Twitter at @Sawyerfarm.



freimuthPaul Freimuth

Chef Paul Freimuth is the Executive Chef at the Hyatt Regency, Wichita.  He joined the Hyatt team in 1992 at the Hyatt Regency Columbus in Ohio where he began as a line cook and worked his way through many positions including head saucier, garde manger chef, and banquet sous chef. Visit www.harvestkitchenandbar.com


shibleyPatrick Shibley

Chef Patrick Shibley owns and operates Doo-Dah Diner with his wife, Timirie. The two native Wichitans began the breakfast and lunch diner in 2012. It features a laid-back vibe that Wichita is known for. In just two years, the diner has gained a lot of success and was voted Wichita's Best Breakfast by Wichita Magazine in 2015. Chef Patrick's culinary career has taken him to Denver, Northern California, Cincinnati, Lawrence, Kansas City and back home to Wichita. Visit http://www.doodahdiner.com/.


wellsByron and Heidi Wells

RD Heidi Wells and her husband, Byron, own a farm with 90 acres of wheat and 40 acres of grass. Heidi is a Registered Dietitian for the Kansas Department of Education - Child Nutrition and Wellness team and she owns her own nutrition consulting business, specializing in sports nutrition and eating disorders. Heidi and Byron have five children.

tiyaoppoldTiya Tonn-Oppold

Tiya Tonn-Oppold ranches in the Flint Hills with her family at Satchel Creek Ranch, just east of El Dorado. There have been five generations of her family farming and ranching in Kansas. At the Satchel Creek Ranch, Tiya and her family manage a cow/calf operation and raise alfalfa, brome and prairie hay. Tiya and the next generations of the family produce the kind of quality beef products that families have come to know and trust over the years. Their beef cuts are sold through their meat store, Satchel Creek Steaks at www.satchelcreeksteaks.com. Tiya works hard to keep her four kids strong and healthy while maintaining the ranch for their future.


neilDenise Neil

Denise Neil grew up in Dodge City and attended the University of Kansas where she earned a degree in journalism. She's been working as a feature writer at the Wichita Eagle since 1997. She covers the restaurant scene in Wichita as well as concerts, fine arts and entertainment. She is married to Eagle photographer Travis Heying, and they have two girls, Alexis, 10 and Helen, 4. Read her Dining with Denise blog at kansas.com/dining. 

stacyStacy Mayo

Stacy Mayo, a native of Garden City, is the From the Land of Kansas director at the Kansas Department of Agriculture.  A Kansas State University graduate with a bachelor’s degree in agricultural communications and journalism and minors in agribusiness and animal sciences and industry, she has had extensive experience working in marketing communications agencies in the west suburbs of Chicago and most recently in Milwaukee before returning back to Kansas. She has been in the From the Land of Kansas director role since November 2013.

coulditbeyouCould it be you?

One lucky attendee will join the judge's table and help declare a winner.



Order your tickets today! 
$25 before April 15
$35 on and after April 15
(tickets are non-refundable)

Provide a donation to the Kansas Food Bank. Every $1 you donate allows them to provide up to $10 worth of food to hungry Kansans. 

 Follow #ZestZing15 on Twitter!

Schedule of events

April 30, 6-9 p.m.
Abode Venue

6       Appetizers and drinks
7       Chef vs. Chef competition
8:30  Winner announced

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Thank you to our sponsors