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A Golfer Goes Gourmet
Written By: Jenny King | Issue: 2016/08 - August | Photograph By: Marjorie Christiansen Photography
Despite rumors to the contrary, Brian Stiehler is not plotting world domination.
He is, however, a very motivated community member who wants the best for his town. He is currently a member of the Board of Commissioners for Highlands and is a past graduate of Leadership Highlands. Stiehler has been active in the Highlands Chamber of Commerce, the Literacy Council of Highlands and Macon County Economic Development Commission, as well as other local civic organizations.
As Golf Course Superintendent at the prestigious Highlands Country Club and member of many professional associations, Stiehler has his hands full, but loves every second of it. He’s not one to sit still, but no matter how busy he gets, there’s always time to play golf with his wife Hilary and 11-year-old daughter Anna, a rising star in the golf world.
The following recipe is thanks to one of Stiehler’s roommates at Penn State, Mike, who came from a large Italian family. Every Sunday Mike would fix this sauce and the entire apartment would smell like home. Mike would never share the recipe, but at graduation presented it to Brian and it’s become a staple in his house. He is quick to admit he doesn’t do a lot of cooking, but has been known to whip up this pasta sauce for family and friends.
As a matter of fact, Stiehler says, “Hilary and I make it one to two times a month and have for the last 16 years. It’s my favorite meal. Paired with homemade bread and a good red wine, it doesn’t get any better.”
Homemade Italian Pasta Sauce
Ingredients:
Mild Italian sausage, one pack
2, 16-ounce cans of tomato sauce
1, 16-ounce can of crushed tomato
1 teaspoon of oregano
1 teaspoon of basil
Salt and pepper to taste
1/2 cup of Chianti
1 tablespoon grated Parmesan cheese
3 minced garlic cloves
Instructions:
Cut sausage into bite size pieces, brown in olive oil.
Remove sausage and sautéé garlic in same olive oil for 1 minute.
Add remaining ingredients and sausage.
Simmer for a minimum of 1 hour.
Brian did happen to mention he would be sending this article to his roommate, so Mike, molte grazie from all of us.
