ENGAGEMENT: Porter/Gregory: Mr. and Mrs. Kurt Gregory of Redmond, Ore., announce the engagement of Mr. Gregory’s daughter Brandy Jo Gregory to Joseph Matthew Porter, son of Robert and Cynthia Porter, of Gilroy.
Brandy and Joseph met in Folsom and were engaged at Disneyland on the Castle Bridge in May 2011.
To view Brandy and Joe’s proposal, visit www.youtube.com/watch?v=kYh_Qni-c7Y
A June wedding is planned at St. John the Baptist Church in Folsom.
WEDDING
Pletcher/Barbara
Brooke JuLyn Barbara and John Paul Barbara were married Feb. 18, 2012.
Brooke, daughter of Jim and Monica Pletcher, is a professional healthcare representative with Pfizer Pharmaceuticals.
John, son of Joseph and Paula Barbara, is a physician’s assistant at We Care Health Center in Gilroy.
The wedding was held at Potrero Beach in Costa Rica, at Bahia Del Sol. It was a sunset ceremony with 70 of the couple’s closest family and friends.
HONORS
Mitchell Wright
Army Reserve Pvt. Mitchell R. Wright has graduated from One Station Unit Training (OSUT) at Fort Leonard Wood, Waynesville, Mo., which included basic military training and advanced individual training (AIT).
During basic military training, the trainee received instruction in drill and ceremony, weapons qualification, map reading, tactics, military courtesy, military justice, physical fitness, first aid, and Army doctrine, history, principles and traditions.
During AIT, Wright completed the military police specialist course to acquire skills to provide combat area support, conduct battlefield circulation control, area security, prisoner of war operations, civilian internee operations, and law and order operations. The trainee performed as a team member in support of battlefield operations, installation law and order operations and security of Army resources and installations.
Wright is the son Jody and Gregory M. Swift of Watsonville and is a 2010 graduate of Gilroy High School.
Alexandra Muniz
Army Pvt. Alexandra Muniz has graduated from basic combat training at Fort Jackson, Columbia, S.C. During the nine weeks of training, Muniz studied the Army mission, history, tradition, and core values, physical fitness, and received instruction and practice in basic combat skills, military weapons, chemical warfare, map reading, field tactics, drill and ceremony, marching, rifle marksmanship, military justice system, basic first aid, foot marches and field training exercises.
Pvt. Muniz is the daughter of Sandra and Jose Muniz of Morgan Hill and is a 2011 graduate of Live Oak High School.
Karen Ann Crane
Local resident, Karen Ann Crane, was the recipient of one of the San Jose Junior League’s 2012 “Passion to Serve” Awards. Since 1989, Karen has served as the chairperson of Morgan Hill’s Annual Patriotic Sing and Essay Contest. She is approaching her 25th anniversary with Funshine Day Camp, Girl Scouts of Northern California, where she is the Day Camp Director. Because of her passion for her country, music and children, she brings a children’s chorus to Morgan Hill’s Veteran’s Day and Memorial Day Ceremonies and also leads caroling at Machado School’s annual “Caroling by Candlelight” event. Karen was nominated by the Morgan Hill Unified School District.
Walter Edmondson
Walter Edmondson, of Morgan Hill, won first place in the Alexander Valley Vineyards CYRUS Recipe Contest.
Walter wowed the judges with his delicious take on the classic Italian favorite, Osso Bucco. Walter and wife Vicki are longtime fans of AVV and can often be found at the annual harvest party in September.
AVV invited amateur and professional chefs from around the country to put on their aprons and create a wide variety of recipes featuring the limited production, proprietary red wine. AVV family members Harry Wetzel and Katie Wetzel Murphy tested each recipe before picking the top entries.
Osso Bucco with CYRUS
Ingredients:
• 6 veal shanks, tied with string along the sides
• 8 tablespoons flour
• Salt and pepper
• 6 tablespoons AVV Olive Oil
• 4 tablespoons butter
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 zucchini, chopped
• 1/2 cup each Kalamata and Spanish Green olives
• 4 slices pancetta, 1/4-inch thick and cubed
• 1 cup CYRUS
• 1 cup chicken stock
• 2 tablespoons tomato paste
• 1 lemon, zested
• 2 tablespoons parsley, chopped
Tie the veal shanks with string along the sides. Dredge in flour that is seasoned with salt and pepper. Brown in oil and butter and then remove.
Sauté pancetta and then remove from pan. Add veggies and cook until translucent. Stir in tomato paste. Add CYRUS and cook for 10 minutes.
Add stock, veal and pancetta and cover and simmer for 1 hour, then remove strings.
Serve over risotto and sprinkle with chopped parsley and lemon zest before serving.
