Six rules for Tanya's portable kitchen

Chef Tanya Tandoc will set up a mobile restaurant during this weekend's Tallgrass Film Festival and will serve her famous tomato bisque and chicken curry as well as bread pudding from 11 a.m. to 9 p.m. Friday and from 11 a.m. to 5 p.m. Sunday. Following are a few rules, in Tandoc's own words, that she recently posted on her Facebook page.

1. Come early, cause when it's gone, it's gone.

2. I am making enough soup for about 500 people each day. I am making bread pudding but not a whole lot of it.

3. Cash only — $5 gets you soup and a roll, and $5 gets you a huge chunk of bread pudding.

4. Limit four cups of soup and two bread puddings per customer.

5. Delighted happy people only need apply. Leave bad attitudes in the car! Don't make me go Soup Nazi on you.

6. No tears or rainchecks. Counselors will be on hand for those who come too late for soup.

ON THE SIDE

Shocker Smashburger

Smashburger restaurants at 3570 N. Woodlawn in Wichita and 1220 N. Rock Road in Derby just introduced a new Shocker Smashburger, which is topped with fried pickles, grilled onions, American cheese, chipotle mayo, barbecue sauce, lettuce and tomato, and is served on a toasted chipotle bun. The restaurant will donate $1 from each Shocker Smashburger sold Saturday through Oct. 30 to Wichita State University's Shocker Athletes Scholarship Organization. The restaurants also are introducing several new sides, including fried pickles, cheese fries, chili fries and chili cheese fries.

Monterrey no more

The east Monterrey Mexican Grill at 3320 N. Rock Road will soon close its doors, the victim of slow business, a manager said. It will be open Thursdays through Sundays through Oct. 31, and then it will close for good. But the Monterrey at 5905 W. Kellogg will remain open.

That's nutty

Nutty apple crisp, a popular dessert at Ted's Montana Grill that's made with Granny Smith apples, a crispy oatmeal pecan crust and a scoop of vanilla Hagen Dazs, is back and will remain on the menu through March.