I have a great idea for you for Friday night. The Klassix Society is sponsoring its 16th annual Food & Wine Tasting from 5 to 7:30 p.m. at the Joplin Chamber of Commerce.

This non-profit group’s goal is to promote classical music in the Four State area and the 88.7 KXMS/Fine Arts Radio International, bringing MSSU and its 88.7 radio station to the attention of broadcasters and music educators internationally. Composed of volunteers, the board is offering for our tasting enjoyment wines from three locations and food from 11 local dining establishments. For a $20 donation at the door, it’s just the ticket for good food, good wine and a good cause.

As I was learning about the Klassix Society and this event, I was thrilled to get to visit with Jack Newton. Many of you from Carthage that are about my age will remember him as the junior-high band teacher at the same time Robert Stanfield was his counterpart at the high school. I wasn’t even in band during my school years but remember being so proud of both our bands at that time. Good memories.

I always thought I could play the flute in the school band but never did. I did try piano lessons once. I took about three lessons and to this day, I can play any song with two flats, which covers a big variety of church and Christmas songs. So, I’m available in a pinch if you are needing “Rock of Ages” or “It Came Upon a Midnight Clear.” But since I quit after only three lessons, my parents would not let my sister, Sue, take the dance lessons she so wanted. They figured she too would quit in no time. To this day, she still blames me for her missing out on the prima ballerina career she’s sure she would have enjoyed. All I can say is “Swan Lake” would have never been the same. Besides, I’m the one with the tutu.

Did you enjoy corned beef and cabbage last week? I fixed a batch for St. Patrick’s Day then we enjoyed a big traditional St. Patrick’s dinner at That Joplin Woman’s house on Sunday. It was so good. I don’t know why I don’t think of fixing it at other times of the year. It’s just as good in October as in March. And the leftovers are even better than the first day. Later this year, I’ll remind us all to fix corned beef and cabbage again.

A special thank you to Darrell Hill, of Joplin. Darrell showed me one of the beautiful canes he carves. This one had two identical faces on the handle, one on top of the other. I asked him how he got the faces to look exactly the same. He told me he just removed whatever wood didn’t need to be there. Clever answer. Then, he gave me this wonderful cane. I tried to protest but he told me too many people don’t know how to accept gifts so I gave him a sincere thank-you and a hug. It made not only my day, but also my week.

Today is a celebration of sorts. Actually, it’s kind of sad. Today marks the 55th anniversary of Elvis Presley’s GI haircut. Fifty-five years. It was quite a big deal at the time. Thank you, thank you very much to Dave and Scott for testing my Elvis trivia and stumping me on this one.

Two of the restaurants participating in this week’s Food & Wine Tasting were kind enough to share recipes with me, and I’m honored they did so. Club 1201’s recipe for Cajun crab cakes is one you will use again and again. I fixed these last weekend and should have doubled the recipe. It makes four good-sized cakes but we could have eaten more with no problem. I think the pepperjack cheese takes this dish to a whole other level of greatness. Delicious, as is everything at Club 1201. It’s always a good choice for your dining pleasure. Then, Arde from Arde’s Downtown Bistro shared his recipe for tabouli salad. It’s absolutely the best and so pretty, too. I stopped by to pick up the recipe last week and Arde asked me to try the olive salad. Run, don’t walk, to Arde’s to try this extraordinary salad. Again, it’s always a favorite for great food. I also have a recipe for an appetizer I tried at Bruce and Tiffany Finley’s Super Bowl party. I ate way too many simply because they were so doggone good. My husband has asked me every week since if I was able to snag the recipe. It is from Dawn Fischer-Patterson and she says she often looks through her spices and adds whatever sounds good at the moment, so no two batches are ever alike. So, use your imagination.

Happy spring and happy eating!



Cajun crab cakes

1 can lump crab meat

1/2 red onion, diced

1/2 cup pepperjack cheese, shredded

Handful of capers

Pinch of Cajun seasoning

Pinch of garlic powder

Salt and pepper

Splash of tabasco

1 stalk celery, diced

Combine ingredients in blender. Add one egg and a handful of flour for binding. Form into cakes; roll in bread crumbs and deep fry in oil or sauté in butter for 2 minutes on each side, until golden brown.



Tabouli salad

1 pound bulger wheat, soaked in water for 2 hours, then drained

1 cucumber, diced

2 tomatoes, diced

1/2 cup parsley, chopped

1 small yellow onion, chopped

1/2 bunch green onions, chopped

1/2 cup basil, chopped

3 teaspoons olive oil

Mix all ingredients. Serve over feta cheese with pita bread.



Stuffed jalapeños

1 large can tuna, drained

1 (8-ounce) package creamed cheese, softened

Shredded cheddar cheese to taste

Dash liquid smoke

Worcestershire sauce

Lemon juice

Salt and pepper

1 large can whole, pickled jalapeños, sliced lengthwise and seeded

Combine all ingredients except jalapeños. Mix well. Stuff peppers.



Address correspondence to Cheryle Finley, c/o The Joplin Globe, P.O. Box 7, Joplin, Mo. 64802.