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    Notes - September 25, 2013

    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 to talk about Los Clop Reserva Malbec, Spinyback Sauvignon Blanc, Katnook Founder's Block Cabernet Sauvignon and Michael David Petite Petit.

    How would you like to join Brad Barker live in-studio for an upcoming episode of "Notes with Churchill Cellars"as their guest Sommelier in October?

    All you have to do is be the first person to send the correct answer to this Churchill Cellars skill testing question to contests@jazz.fm and the spot could be yours!

    Question: Of the 4 delicious wines featured on the September 25th edition of "Notes", what was Brad Barker’s favourite?

    A) Katnook Founder’s Block Cabernet Sauvignon

    B) Los Clop Reserva

    C) Spinyback Sauvignon Blanc

    D) Michael David Petite Petit

    Have a listen to the podcast for your answer!!


    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.

    Here is a recipe which will work well with both the d’Arenberg High Trellis Cabernet Sauvignon and the Ricasoli Rocca Guicciarda Chianti Classico Riserva.

    Grilled Flank Steak

    Flank steak is an inexpensive cut of meat that is perfect for serving to a large crowd. Serve with your favourite red wine.

    2 Tbs. extra-virgin olive oil
    2 Tbs. Balsamic vinegar
    2 medium cloves garlic, minced
    2 Tbs. chopped fresh aromatic herbs (thyme, sage, rosemary, marjoram, or a mix)
    1 Tbs. kosher salt
    1 Tbs. ground black pepper
    1-1/2- to 2-lb. flank steak, trimmed of any excess fat and membrane

    Mix the oil, vinegar, garlic, herbs, salt, and pepper in a small bowl. Rub all over the steak and let sit for about 30 minutes at room temperature.
    Heat your grill to medium-high.

    Grill steak for 10 to 12 minutes for medium rare. Turn the steak every 3 to 4 minutes so that it is evenly cooked (if you use a thermometer it should read above 135F).
    Place the steak on a cutting board and let it stand for 10 minutes.

    Slice the steak thinly across the grain and serve immediately.

    Serve with mashed potatoes and a mix of sautéed mushrooms that have been finished off with red wine and butter and your favourite steamed green veggie.

    Leftovers make great steak sandwiches.

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