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    Notes - June 24, 2015


    Photo: (L to R) Mark Donaldson, Brad Barker AND Chris Churchill LIVE at the 2015 TD Toronto Jazz Festival

    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, Mark and Brad talk about Hermanos Lurton Verdejo 2014, DO Rueda, Spain, Howard Park Miamup Cabernet Sauvignon 2012, Margaret River, Australia, Château de Gourgazaud Cuvée Mathilde 2013, Minervois AC, France, and Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva DOCG 2011, Tuscany, Italy.

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    Kalamata Olive and Vegetable Antipasto Tapenade
    Adding a little Calabrese Vegetable Antipasto to your tapenade lightens it up a bit and makes for a less intense olive flavour. This spread is amazing on crusty bread or crackers. It plays well with hard Italian cheese like Grana Padano. You can also use it as a pizza topping.

    - 1/4 pound pitted Kalamata olives (check them for pit pieces)
    - 2 tablespoons olive oil
    - 2 garlic cloves
    - 1 1/2 tablespoons capers, drained and rinsed thoroughly with cold water
    - 1 anchovy fillets
    - 1 teaspoon fresh thyme leaves
    - 1 teaspoon chopped fresh rosemary
    - 1 teaspoon freshly squeezed lemon juice
    - 1 teaspoon Dijon mustard
    - 2 tablespoons Spicy Mixed Vegetable Antipasto Calabrese – Aurora Brand or the like.
    - Freshly ground pepper

    In a food processor pulse the garlic, anchovy, olive oil and capers into a chunky paste.  Scrape down the sides of the bowl. Add the remaining ingredients and pulse until you have your desired consistency. For this tapenade it’s nice to have a bit of a chunky texture because the veggies add a nice crunch.

    Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.




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