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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Special
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Chef Richard Graham’s Wild Mushroom and Smoked Chicken Lasagna

Martin Weyrich


Ingredients

1 Gallon Tomato Sauce (Italian)
8 Large Pasta Sheets, precooked or raw
2 ½ Pounds Smoked Chicken Breast or Cooked Pulled Meat or Confit
¾ Pounds Chanterelles, sliced
¾ Pounds Shitakes, sliced
¾ Pounds Criminis, sliced
1 Large Yellow Onion (small dice)
2 Tablespoons Shallots, minced
1 Tablespoon Roasted Garlic Puree
3 Bunch Collard Greens or Beet Greens, washed and med. chopped
4 Cups Ricotta Cheese
3 Cups Asiago Cheese
5 Large Balls of Mozzarella Cheese (thinly sliced)
1½ Pounds Mascarpone Cheese
½ Cup Dry Vermouth
¾ Cup Minced Chives
1 Cup Fresh, Chopped Herbs: Even Parts: Basil, Oregano, Thyme, Parsley- set aside (Sprinkle this herb mixture on top of each layer of Lasagna).


Instructions

Preheat oven to 350 degrees Fahrenheit. Cook pasta if needed. Sauté mushrooms with half of the shallots and salt and pepper. Sauté onions, greens, the remaining shallots, and garlic, deglaze with the vermouth (3 minutes, do not over cook), salt and pepper. Lightly sauce the bottom of a 4” hotel pan (or two 9”x13”pans). Place layers in the following order: Pasta Sheet, Layered Cooked Greens, Sliced Chicken, Mushrooms, Sauce over the top and sprinkle with the fresh herb mixture and ¼ of all the cheeses. (Repeat this two times). The Last Layer: Pasta Sheet, Sauce and the last of the cheeses, sprinkle with fresh herbs and chives. Cover with foil and cook approximately 45 minutes. Remove foil and brown another 15 to 20 minutes.



    Suggested Pairings

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