Evening of wining and dining set for April 23

GALVESTON — The elegant meals created at the Galveston Country Club by chef Gustavo Vega need no enhancement, but pairing each dish with a complementing wine brings out the high points even more. For the upcoming Galveston Island Meals on Wheels Wine and Dine evening on April 23, the perfect pairings were made by Michael Humphrey, known to many as “the Galveston Wine Guy.”

“First we selected the menu, and then Michael chose the wines for each course,” Galveston Country Club general manager Knute Lund said. “He’s bringing in some interesting wines that are not on our regular wine list to complement the food, which is also a different menu from what we usually serve.”

Humphrey works in the wine industry as a local representative for Glazer’s, a large wine distributor. He also publishes the blog, “Galveston Wine Guy,” with reports on his travels to wineries, recipes and wine reviews.

“I love wine and want to share my knowledge, recommendations, interesting finds and new trends with anyone interested in learning more about wine,” Humphrey said. “I also love food and cooking.”

At the Wine and Dine event, Humphrey will introduce four wines, one with each course of the dinner — from appetizer to dessert — with a brief description. The menu includes a first course of seafood-stuffed manicotti, a grilled trio of filet mignon, chicken breast and shrimp with a shallots-Madeira wine sauce topping and chocolate lava cake.

The dinner benefits Galveston Island Meals on Wheels, an organization in its fourth decade of providing a hot, nutritious meal to people whose age, health or other conditions prevent them from cooking meals for themselves. Each weekday, Meals on Wheels volunteers deliver a noontime meal to about 70 residents across the island.

“I’ve been involved with Meals on Wheels since 1994, both helping with events and as a volunteer delivering meals,” Lund said.

While some of the individuals Meals on Wheels serves are able to pay for their meals, many are not, and the organization depends on the annual dinner and other fundraising events to cover the costs of feeding those in need, regardless of their ability to pay.

“In order to raise more funds at the dinner, we’re also having a raffle with three awesome prizes,” Meals on Wheels president Donna Kearney said. “Our prizes are a two-night stay in a VIP suite at the Golden Nugget in Las Vegas, five nights’ lodging at Bear Canyon in Colorado and a 32-inch JVC high-definition, flat-screen television.

“All the Meals on Wheels board members are selling raffle tickets, and anyone can buy tickets whether they’re able to attend the dinner or not.”

The Galveston Island Meals on Wheels Wine and Dine evening is scheduled for 6:30 p.m. April 23 at the Galveston Country Club, 14228 Stewart Road. Tickets are $75 per person and are available by calling Mary Viegas, event co-chair, at 409-744-7387 or e-mailing mcmaryv(at)aol.com.

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At A Glance

WHAT: Galveston Island Meals on Wheels Wine and Dine

WHEN: 6:30 p.m. April 23

WHERE: Galveston Country Club, 14228 Stewart Road

COST: $75 per person

CONTACT: Mary Viegas, event co-chair, 409-744-7387 or mcmaryv(at)aol.com

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Chocolate Lava Cakes

Nonstick cooking spray as needed 6 squares (1 ounce each) semisweet chocolate, coarsely minced 10 tablespoons unsalted butter 1/2 cup granulated sugar 1/2 cup flour 3 tablespoons unsweetened cocoa 3/4 teaspoons baking powder 3 large eggs at room temperature 1 package (10 ounces) frozen raspberries, thawed and puréed in blender Fresh raspberries (optional) Confectioners’ sugar for dusting (optional)

Spray six individual custard cups or souffle dishes with nonstick spray.

In small heavy saucepan over low heat, heat chocolate, stirring until smooth.

Add in butter and sugar; stir until melted. Pour chocolate mix into large bowl.

In small bowl, mix together flour, cocoa and baking powder.

With electric mixer at medium-high speed, beat chocolate mix.

Add in eggs and flour mix; beat for about 6 minutes, until thickened.

Divide mix proportionately among prepared dishes; cover with plastic wrap. Freeze at least two hours or overnight.

Heat oven to 375 degrees.

Remove and discard plastic from frozen cakes. Bake 15 to 18 minutes, until edges are set and center is moist.

Cool cakes slightly before inverting onto serving platters.

Makes six servings.

— Recipe from “The Global Cookbook” by Vickie Wiseman

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Seafood Stuffed Manicotti

2 tablespoons butter or margarine 1 medium onion, finely chopped 1 carrot, finely shredded 1 (1 pound) can diced tomatoes 1 cup chicken broth 1 teaspoon dry basil 3/4 pound crab, cooked 1 pound small cooked shrimp 4 green onions, thinly sliced, include tops 1 cup Fontina cheese, shredded 10 large manicotti or other tube-shaped pasta 1/2 cup Parmesan cheese, finely grated

Fontina White Sauce

1/4 cup butter or margarine 1 onion, finely chopped 2 tablespoons all-purpose flour 3/4 cup milk 3/4 cup chicken broth 1 cup Fontina cheese, shredded 2 tablespoons dry vermouth 1/8 teaspoon nutmeg 1/8 teaspoon white pepper

In a wide frying pan over medium heat, melt butter. Add onion and carrot and cook until soft (don’t overcook).

Stir in parsley, diced tomatoes with liquid, chicken broth and basil.

Reduce heat and simmer uncovered for about 30 minutes or until sauce thickens, then set aside.

In a large bowl combine crab, shrimp, green onions and fontina cheese. Set filling aside.

Cook manicotti in boiling water, according to package directions, until slightly firm (do not overcook).

Rinse cooked manicotti with cold water and drain well. Set aside.

Now prepare the fontina white sauce.

In a wide frying pan over medium heat, melt butter or margarine. Add onion and cook until soft.

Blend in flour and cook, stirring until bubbly.

Gradually pour in milk and chicken broth, cooking and stirring until sauce thickens and boils.

Remove from heat and add shredded fontina cheese, dry vermouth, nutmeg, and white pepper. Still just until cheese melts.

To assemble the casserole, stuff each manicotti with the seafood filling (about 4 tablespoons).

Spoon half of the tomato sauce on the bottom of a 9-by-13-inch casserole dish. Arrange filled pasta side by side in the sauce.

Pour some of the sauce into the casserole but not directly onto the manicotti. (Remainder of sauce can be offered separately).

Pour the fontina white sauce down the center of the casserole (lengthwise).

Sprinkle with 1/3 of the Parmesan cheese.

At this point you may cool, cover and refrigerate until next day.

Bake uncovered at 375 degrees for 20-25 minutes, or until lightly browned and heated through. (35 minutes if refrigerated).

Sprinkle remaining Parmesan cheese over top and offer as a side any remaining sauce.

Makes four to six servings as a main course or 10 as an appetizer.

— Recipe courtesy of Beth Andrus-Levy