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    Notes - June 25, 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 latest episode Chris and Mark joined Brad on site at the TD Toronto Jazz Festival to talk about Crazy Uncle Uber Caesar, Weinhaus Ress Rheingau Riesling Trocken 2012, Cigar Zin Old  Vine Zinfandel 2011and Cellier des Dauphins Carte Noire, Côtes du Rhône 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.

    Black Olive and Tuna Tapenade

    1/4 pound Kalamata olives, pitted (check them for pit pieces)

    2 garlic cloves

    1 1/2 tablespoons capers, drained and rinsed thoroughly with cold water

    2 anchovy fillets


    1 teaspoon fresh thyme leaves

    1 teaspoon chopped fresh rosemary

    2 tablespoons freshly squeezed lemon juice

    1 teaspoon Dijon mustard

    1 can olive-oil packed light tuna

    Freshly ground pepper

    Turn on a food processor fitted with a steel blade, and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients, except the tuna, and puree to a smooth paste. Scrape down the sides of the bowl, and add the tuna and anchovies.

    Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.

    Yield: Makes about 1 1/4 cups

    Serve with crusty bread.








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