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What's it all about?


Want to learn about wine?  Check out our classes held periodically.  Give into your passion for learning about wine by attending a class about French Bordeaux wines, California Chardonnays or how to build a great wine portfolio for less than $20 a bottle. The classes are led by Ted Fuehne, a Certified Wine Educator and first level Sommelier.  If you have a passion for education, you will enjoy your discount on Wine Connoisseur classes!

Wine Tastings

One of the great thing about wine is that unlike most hobbies, it is meant to be enjoyed by all of the senses.  And one of the best ways to learn about wine is to taste it.  We will have wine tastings on a regular basis throughout the year.  But our tastings go beyond what you would find at most tastings.  We offer at least 8 different wines at each tasting with food parings to compliment the wines.  We also will show you how to prepare one of those  dishes for the next time you are entertaining at home.  The food demonstration will be provided by Karol Hatton, head chef at the Crystal Garden and the wine tasting will be presented by Ted Fuehne, Certified Wine Educator.

Bi-Monthly Newsletter

Every other month, Ted Fuehne, CWE, provides members his From The Vine newsletter highlighting some aspect of wine.  Ted's simple explanations about wine make it easy to understand wine.  Previoius articles have covered such topics as:
Wine Ratings Explained

Exploring the Grapes

Restaurant Wine Etiquette

Port - The Wine of Portugal

To see an exmple of From The Vine, go to "How to Store Wine."

Our February 22, Premier wine tasting was a lot of fun and enjoyed by all of the participants.

These were the wine at our March tasting along with the food pairings and some of the recipes.

Cooking Light Recipe

modified by Karol Hatton

Executive Chef/Owner

G C Cuisine & Crystal Garden Banquet & Event Center

Yield: 2 cups (serving size: 2 tablespoons)

Amount per serving

Calories: 38 ,Fat: 1.4g ,Protein: 2.2g ,Carbohydrate: 1.9g ,Fiber: 0.0g,Cholesterol: 3mg, Iron: 0.1mg ,Sodium: 134mg

1 cup low-fat Mayo

1/2 cup plain nonfat yogurt

1 tablespoon Dijon mustard

2 garlic cloves, minced

2 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce

1 tablespoon anchovy paste (can add more for your taste)

1 teaspoon freshly ground pepper

Recipe calls for

1/2 cup grated Parmesan cheese I skip this and add it to salad.

if dressing is to thick I will add 2 tablespoons 1% low-fat milk or water

Vegetable Lasagna

1 1/2 pound mushrooms, sliced

1 generous cup of chopped onions

2 teaspoons of olive oil

4 cloves garlic, chopped (about 4 teaspoons)

*2 bags of spinach, you can use frozen (2 -10 oz boxes) need to thawed, squeezed in clean towel of excess moisture

1 6-ounce can tomato paste

2 cups tomato sauce

1 28-ounce can crushed tomatoes

1 6 oz can of green chiles

1 cup sliced black olives

1 cup water

1 Tbsp Italian blend

1/2 teaspoon red pepper flakes (can omit)

*1 lb lasagna noodles (16 to 20 noodles)

1 15-or-16-ounce container of ricotta cheese or you can use low-fat small curd cottage cheese

1/4 pound pecorino or parmesan cheese, grated (about 1 cup)

1 egg

1 pound shredded mozzarella cheese (about 4 cups)

Sauté first 4 ingredients for ~ 8min add spinach till wilted add next 8 ingredients simmer for 15 min.   start cooking your pasta cook for 8min.

mix the last 4 ingredients in separate bowl  set aside.

drain pasta well.          Preheat oven to 350 degrees.

Assemble; in 9x 13 or comparable size pan.  spray pan layer noodles, ½ ricotta mix, sauce, noodle, ricotta mix, sauce, noodle, sauce on top bake for 30 with cover last 15 min remove cover and add parmesan to top.  Let rest 15 min before cutting and serving.

Best Chili Recipe Ever

You Will Need For Your Chili Recipe.

1. 2 Pounds of Beef Chuck Roast cut into 1 inch cubes. And no do not trim away the fat. It goes in the pot.

2. 1 Pound Of Ground Chuck. Not Ground Beef But Ground Chuck.

3. 1 Pound of Boneless Pork Chops Cut Into 1 inch cubes.

4. 2 Large Purple Sweet Onions Finely Chopped

5. 2 Large Green Bell Peppers Cleaned and Finely Chopped

6. 6 Jalapenos Diced Up Very Fine

7. 1 Can 4 OZ. Chopped Green Chilies.

8. 1 Can 16 OZ. Red Kidney Beans

9. 1 Can 16 Oz. White Kidney Beans

10. 2 16 Oz. Cans Whole Tomatoes

11. 2 16 Oz. Cans Crushed Tomatoes

12. 4 13 Oz. Cans Regular Beef Broth

13. 1 Cup Chili Sauce

14. 3 Tablespoons Vegetable Oil

15. 3 Tablespoons Chili Powder

16. 3 Tablespoons Ground Cayenne Pepper

17. 2 Tablespoons Fresh Minced Garlic.

 ( Garlic in a jar works great )

18. 1 Tablespoon Cumin Powder

19. 3 Teaspoons Salt

20. 4 Bottles Of Budweiser Beer

21. 1 Large Can Tomato Paste

In a large skillet brown and drain your beef and pork. Add your onions, jalapenos, and peppers and Chile's. Cook until your onions and peppers are done and tender. Place into a large stock pot and add in all your other ingredients but your beans. Cook over low to medium heat keeping just below a boil for 6-8 hours. In the last hour you want to add in your beans and your tomato paste. You now have the best chili you will ever eat. There is no better chili than this especially if you take the time to make it right. Don't take shortcuts and don't add in anything else. 

May 17th Wine Tasting
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