Happy Hour All day Monday & TuesdayWednesday and Thursday 4pm-6pmWine Specials and Small PlatesTuesday Wine Tasting From 4pm – 7pmSample carefully selected wines that will be available for purchase by the bottle.Sip N' SeeMonthly art exhibit featuring local artist.Have cocktails and stroll the display.Exhibits are displayed for 2 months after the opening event. The art is available for purchase. Sunday Brunch Open On Sunday for Brunch!10am – 2pmExperience a gastronomic feast made every Sunday! Create your own Bloody Mary with a variety of fresh ingredients and mixers at the Bloody Mary Bar. RESERVE PRIVATE SPACE FOR YOUR NEXT EVENT TODAYCall 248-544-2675 to set up a consultation to discuss your event. The Supermarket Wine app Finding a good wine just got easier Create your own shopping list Find wines by Supermarket, Colour, Country, Grape or Price Range What to consider when looking for low alcohol wines If you’re thinking of cutting down on alcohol, here are some tips on finding wines below 12%ABV.

Top 10 rated wines Recommended wines on offer Saumur Les Nivières Cabernet Franc 2015 Loire, France Waitrose £6.69 (reduced from £8.99) until 16 MayThe Straits Times, the English flagship daily of SPH, has been serving readers for more than a century. Launched on July 15, 1845, its comprehensive coverage of world news, East Asian news, Southeast Asian news, home news, sports news, financial news and lifestyle updates makes The Straits Times the most-read newspaper in Singapore. Quality news, in-depth analyses, impactful commentaries and breaking stories are packaged to give readers riveting accounts of events in Singapore, the region, and beyond. The Straits Times' key strength is in its world class coverage of news outside Singapore. With 20 bureaus in major cities around the world, The Straits Times correspondents bring world news to readers on a Singapore platter, helping them appreciate world events from a Singaporean perspective. In keeping with the times and to better serve different reader interests, The Straits Times carries weekly sections - Education on Monday, Mind & Body (Tuesday), Digital (Wednesday), Community (Thursday) and Science on Friday - as well as publishes two weekly student magazines IN and Little Red Dot to cater to young readers in schools.

The site features top stories, blogs and online forum threads. food and wine best fast recipes, Apple and Android apps to social media.best wine cookie recipe The Straits Times is a member of two media networks - the Asia News Network and the Impact Journalism Day alliance of newspapers - and it has won multiple international media awards, including from the Society of Publishers in Asia, the World Association of Newspapers and News Publishers, the Pacific Area Newspaper Publishers' Association (Panpa), Society of News Design and Wan-Ifra. best restaurants for wine londonIts redesigned product across all platforms in July 2015 won ST 11 Asian Digital Media awards, including best website and best online video, that year.where can you buy wine in nj

The Sunday Times is the Sunday edition of The Straits Times and was launched on December 20, 1931. top selling red wine in indiaLike The Straits Times, it is packed with the latest news and features.is wine best served warm or cold To add zest to the Sunday reading experience, its stories are presented in a lively format with generous use of colour and other visual elements. The paper produces in-depth reviews of the events and issues of the past week, as well as insightful commentaries by brand-name writers. Daily Average Newspaper Circulation (August 2016):The Straits Times / The Sunday Times (Print + Digital): 393,300 With effect from 1 March 2016, all subscriptions to our All-in-One packages are counted as the sale of one print copy and one digital copy. Prior to 1 March 2016, such subscriptions were counted as the sale of one print copy and three digital copies in line with Audit Bureau of Circulation's (ABC) rules.

With the implementation of new cover prices of our newspapers and All-in-One packages on 1 March 2016, we have had to change the basis of our circulation count and have obtained ABC's endorsement for the new method.Note: Most store-bought beef broths taste very little like beef, so we prefer to use chicken broth in most recipes. If you have a good, high quality store-bought or homemade beef broth, your stew will benefit from it. If you prefer to cook the dish on the stovetop, bring the combined ingredients to a boil, reduce the heat to low and follow the same procedures and time frame. Just be sure to stir it from time to time to prevent burning on the bottom of the pan. About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter! Read the Whole Story

2 pounds beef chuck, cut into 2-inch cubes 1 1/2 cups flour Kosher salt and freshly ground black pepper 2 tablespoons vegetable or canola oil 11/2 cups dry red wine 1/2 tablespoon Worcestershire sauce 4 cloves garlic, thinly sliced 1 medium onion, quartered Two 1-inch strips of orange zest 1 14.5-ounce can diced tomatoes (preferably fire-roasted, such as Muir Glen) 2 1/2 cups homemade or store-bought low sodium chicken broth (see note above) 3/4 pound small potatoes, halved 2 carrots, peeled and roughly chopped 1 cup sour cream 1 tablespoon prepared horseradish 1 teaspoon zest from 1 lemon 1 tablespoon juice from 1 lemon 1 1/2 teaspoons minced chives 1 1/2 teaspoons minced parsley Adjust oven rack to lower-middle position and preheat oven to 300°F. Toss beef and flour together in a large bowl until beef is evenly coated. Shake off excess flour and discard. Season beef with salt and pepper.

Heat oil in a large dutch oven over high heat until smoking. Add beef and cook without moving untill well-browned on one side, about 6 minutes. Stir to loosen meat. Add wine to the pan, and scrape up browned bits using a wooden spoon. Add the Worcestershire sauce, garlic, onion, orange zest, bay leaves, thyme, tomatoes and broth. Bring to a boil, cover, and transfer to oven. After about an hour, add the potatoes and carrots. Continue cooking until potatoes are cooked and meat is tear-apart-tender when pierced with a fork, about 1 1/2 hours longer. Meanwhile, combine sour cream, horseradish, lemon zest, lemon juice, chives and parsley in a small bowl. Season to taste with salt and pepper and refrigerate until ready to serve. When stew is done, remove from oven and discard bay leaves, orange zest, and thyme. If stew is not thick enough, reduce over the stovetop until desired consistency is reached. Season to taste with salt and pepper. Serve immediately with horseradish sour cream.