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    Notes - August 27, 2014

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music


    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the next episode, taking place August 27th, Chris and Mark talk about Spinyback Sauvignon Blanc 2013, Domaine Moillard Bourgogne AC Chardonnay Tradition 2012, Bertani della Amarone Valpolicella Villa Arvedi Valpantena DOC 2010 and Château Salmonière 2012 Vielles Vignes Muscadet Sèvre et Maine Sur Lie AC.

    Have a listen!




    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Grill roasting is a technique that is great for cooking larger cuts of meat or poultry on your backyard gas or charcoal grill. Roasting over indirect heat is easy and doesn’t require constant attention, allowing you to spend more time with your guests.
    Serve this roast with simple sides that can be made well in advance. Green bean salad, steamed new potatoes and a mixed green salad would be perfect.

    Grilled Oysters Rockefeller


    2 Tbs. unsalted butter
    2 cloves garlic, finely chopped
    1 medium yellow onion, chopped
    1 rib celery, finely diced
    1/2 green bell pepper, seeded and  finely diced
    One 10-oz. box frozen chopped spinach, thawed, drained, and pressed  to remove all the liquid
    1/2 cup milk
    36 medium-large oysters, in shell (Fanny Bay)
    1/4 to 1/2 cup shredded mozzarella cheese
    3 Tbs. plain dry breadcrumbs
    Lemon wedges, if desired


    Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium.
    Melt the butter in a large skillet over medium heat. Add the garlic and cook until you just smell it. Add the onions, celery, and bell peppers and cook, stirring, until soft, about 5 minutes. Stir in the spinach and milk,  and cook, stirring a few times, another 5 minutes. Remove from the heat.

    Shuck the oysters as if you were serving them on the half shell. Pour any liquor from the oysters into the spinach mixture. Place the oysters on a baking sheet. Add about 1 tablespoon of the spinach mixture to each oyster. (You may not use up all the spinach mixture.) Top with some cheese and breadcrumbs. Place the oysters on the grill, cover, and cook until the cheese is bubbling and beginning to brown, about 5 minutes.

    Remove the oysters to a platter and serve with lemon wedges, if desired.

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