Masonic Temple celebrates 100 years with Centennial Gala

Three Cheese Tortellini (1) Small White Onion (1) Stick Celery (1) Small Carrot (3-4) Cloves Garlic (2) Tblsp Olive Oil 1/2 Cup White Wine  (1) 28oz. Can Ground Tomato 1/2 Cup of Water (6-7) Basil Leaves (1) tsp. Salt 1/4 tsp. Black Pepper Pinch of Thyme (1) Cup Heavy Whipping Cream (1.25) lbs. Tortellini Noodles It is prepared by: Starting with (1) small chopped white onion, (1) stick chopped celery, and (1) chopped carrot, cook with 3- 4 minced garlic cloves slowly until very soft with your preferred olive oil. Add 1/2 cup white wine (preferred Chablis) and cook down for a few minutes. Grind this down in a food processor or a good blender, then add back to the pan with (1) 28 oz. can of ground tomatoes, thyme, dry oregano (both to flavor), handful of fresh basil, 1 tsp. salt and 1/4 tsp. black pepper, and 1/2 cup of water. Simmer for about an hour and a half. Using this base (marinara), heat back up and add 1 cup heavy whipping cream and some Parmesan cheese (again, to taste/vision). Stir until combined with a nice light red rose color. Take (1.25 lbs.) tortellini from the 'hot water' pot, strain, add, and toss. Plate and garnish (sprinkled parmesan & fried basil leaf).