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    Notes - January 27, 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 Grove Street Pinot Noir 2012, Incognito Red 2012, Domaine du Bois-Malinge Sur Lie Muscadet Sèvre et Maine 2013 and Casal Thaulero Merlot/Cabernet Sauvignon.

    Have a listen!



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    Food Hack

    Usually served as an appetizer/salad - Bresaola with greens and cheese is easily made into a canapé.  Use good quality Parmesan, Grana Padano or Romano cheese.  The best quality olive oil and good balsamic go a long way to making these rolls taste great. If you can’t find baby arugula greens, substitute with baby spinach.

    Bresaola is air-cured beef from Italy. You can find it at better food stores or sometimes at Italian bakeries that have a deli section.

    The Bresaola should be served at or just below room temperature.


    - 12 slices Bresaola
    - Baby Arugula (use Earthbound Organic if available)
    - Freshly grated Parmigiano Reggiano (use the larger grate size holes)
    - Extra Virgin, cold pressed Italian Olive Oil
    - Balsamic Vinegar
    - Coarse sea salt
    - Freshly ground black pepper
    - 12 toothpicks


    Lay a slice of Besaola onto a wooden or plastic cutting board.

    Place a line of Arugula down the centre of the meat.

    Sprinkle the cheese over the Arugula.

    Drizzle with oil and vinegar and season to taste with salt and pepper.

    Pull the sides of the Bresaola up to cover the greens and secure with a toothpick.

    Enjoy with your favourite wine.

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