Jen's Going to Honolulu! The Tin Man Triathlon awaits!
Posted on April 11, 2013

http://www.active.com/donate/albo/GMGJWesthoff

New Original Photos from Erin Watry!
Posted on March 6, 2013

Friday April 12th

NEW Photography by Erin Watry!
Stop by the winery and take a look at these AMAZING
photos of Austin and more...

Food and Wine Pairing Gouda Quesadillas
Posted on January 4, 2013

Aged Gouda and Caramelized Onion Quesadillas with Bacon and Roasted Red Pepper Recipe

Serves 8

Ingredients:

3 tbsp butter
1 tbsp olive oil
2 large Spanish onion, peeled and thinly sliced
1 tbsp brown sugar
½ tsp balsamic vinegar

6 10-inch flour tortillas
2 cups grated Aged Gouda
12 slices of bacon, cut into 1-inch pieces and fried until crisp
½ cup jarred roasted red pepper strips, drained well
2 cups baby spinach
3 tbsp butter melted

Instructions:

In a large skillet over medium heat, melt the 3 tbsp butter with 1 tbsp olive oil. Add the sliced onion, brown sugar and vinegar and sauté until the onion is golden brown, stirring frequently, about 20 to 25 minutes. Remove from heat and allow to cool.

Preheat oven to 350 F.

Sprinkle the grated Gouda over half of each of the tortillas (think of the tortilla like a clock and sprinkle cheese from 12 to 6). Over the cheese, evenly distribute a layer of crisp bacon, followed by roasted red pepper strips, a layer of the cooled caramelized onions, a few baby spinach leaves and a final sprinkle of grated Gouda. Fold the other half of the tortilla over the filling and gently press together.

Using a pastry brush, sparingly brush some melted butter on the top of the folded stuffed tortilla. Brush a large skillet with some of the melted butter and place over medium high heat. In batches, cook the quesadillas until the tortillas just start to toast and transfer to a baking sheet. Repeat with remaining stuffed tortillas, brushing with melted butter between batches.

Place the baking sheet in the oven to warm the quesadillas through and melt the cheese, about 5 minutes.

To serve, cut the quesadillas into 4 triangles. Arrange on a platter with sour cream and smoked chipotle salsa for dipping.

Recipe created by:  Christie Pollard for the Trialto Wine Group

Food and Wine Pairing, Tomato-Basil Soup
Posted on November 6, 2012

Groupon "Deal" Details...
Posted on January 25, 2012

Thank you for your generosity in helping Jenny!
Posted on April 9, 2011

Thank you for all of your generous donations!

As some of you may know I completed my 2nd Olympic Distance triathlon in South Maui on June 12th!  I am proud to say I was 6th in my age group and was 6 minutes faster than last year's time on a much harder course!  But the most important thing is that Team in Training raised $200,000.00 towards fighting blood cancers!  Our South Central Texas team raised 20% of that number which is amazing!  Stay tuned for next year's adventure!

Wine Club Membership - A Great Deal!
Posted on December 9, 2010

New Wine Club! Still a No-Brainer!

Invites to special Member-Only events
*Price exludes sales tax