The church responsible for bringing Wichita its most popular chicken and noodles is giving another noodle a go.
St. Paul’s United Methodist Church, which for 70 years has been putting on a fundraising chicken and noodle dinner in January, now is cooking spaghetti. They’ll put on an all-you-can-eat spaghetti dinner on April 25.
Food events are the most effective way to get money in the door, said Cliff Simmons, the longtime brains behind the chicken and noodle dinner. The church used to do spaghetti dinners years ago, when the owner of Savute’s restaurant was a member of the congregation. Church leaders thought it might be time for a spaghetti dinner revival. Church member Robert Scott is the organizer.
The dinner will run from 5 to 8 p.m. on Monday, April 25 and will feature all-you-can-eat spaghetti plus salad, French bread, dessert and beverages. It will be at the church, 1356 N. Broadway. Adults eat for $7 and children 6 and under are $3. Dine-in or carry-out is available. Tickets are available at the door or by calling 316-267-3263.
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So do the St. Paul cooks make spaghetti as well as they make chicken and noodles?
“We don’t put out bad food,” Simmons said. “You know how a Methodist gets into heaven, don’t you? They bring a covered dish.”
In other spaghetti news, Angelo’s keeps expanding its offerings and recently put spaghetti dinners on the menu.
Jack Fasciano and his daughter, Gina, opened the restaurant on March 12 with a limited menu of lasagna, pizza and manicotti. But as they get the hang of it, they’re adding more. They’re now serving hot spaghetti dinners with choice of homemade meatballs, link sausage or sauteed mushrooms in the sauce plus Italian salad and garlic bread. Angelo’s also has just added sausage and cheese cannelloni on the menu. More former menu items soon will surface, Fasciano said, but he can’t say which ones yet.
The restaurant is still doing carry-out only but this week expanded their hours to 11 a.m. to 9 p.m. Tuesdays through Saturdays and noon to 4 p.m. Sundays. The dining room will be open in May, Jack Fasciano says.