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    Notes - February 18, 2015

    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 this episode, Chris and Mark talk about First Press Chardonnay 2011, Los Clop Reserva Malbec 2009, Katnook Estate Cabernet Sauvignon 2011 and Cigar Zin Zinfandel 2012.

    Have a listen!




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    Fagioli all ‘Uccelletto (Tuscan beans cooked like small birds)

    This simple dish is easy to prepare and is best served with cooked pork sausage. For simplicity, this recipe calls for tinned beans. If using dried beans you will need to soak them overnight in water and cook them for 40 minutes in lightly salted water.

    If you have time and presentation is important to you, fry one or two sage leaves per serving in olive oil until crispy to use as a garnish.


    1 540 mL tin of White Kidney Beans (drained and rinsed)

    1 796 mL tin of Whole Plum Tomatoes – San Marzano (drained and chopped)

    2-3 cloves garlic crushed and finely chopped

    Olive oil

    5 fresh sage leaves chopped

    Salt and freshly ground pepper


    Pour enough olive in a medium sized pot or casserole to completely cover the bottom. Sauté the garlic, sage and pepper over medium heat until fragrant (do not let the garlic brown). Add the beans and stir for a couple of minutes. Add tomatoes and salt, cover and cook for 15-20 minutes.

    Serve with garlic bread and a drizzle of olive oil.


    Cook four sausages in frying pan, finishing with a few tablespoons of red wine. Add the sausage and wine to the beans while they are cooking for 15-20 minutes,


    Serve with grilled sausages.


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