ClubWest e-edition January February 2016

january/february eDITIOn 2016

TRIUMVIRATE OF TEEN TALENT Stephanie Deshane Cole Burniston Melissa Temkov

Special Supplement to

"Serving West Niagara & Winona"

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Food: Healthy choices, one at a time – Page 23 Page 6 – Cole Burniston turns in strong gridiron year Page 10 – Smithville singer hitting all the right notes Page 18 – Travel: Caribbean can make price right Page 18 – Gymnast Melissa Temkov takes show to U.S. Page 24 – Chef Jan cooks up some tasty, healthy recipes

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ON THE COVER Local teen talent is this month’s theme. Thanks to Elliott Jerge for football photos: Rise2 Fame for the Stephanie Deshane performing shot and Action Pix Photography for Melissa Temkov shots.

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TRIUMVIRATE OF TEEN TALENT Stephanie Deshane Cole Burniston Melissa Temkov

Special Supplement to

Mike Williscraft

"Serving West Niagara & Winona"

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here is never a shortage of great stories to unearth right here in Niagara West.

They are as plentiful as the harvests our area farmers reap each fall. This publication is a bit of an unusual one, though, as three young “performers” in completely different areas of interest all came together as feature subjects in a matter of weeks. The theme was undeniable, so it was easy to package.

A lot is said and written about the youth of today. Typically, the good is often overlooked for the more sensational and usually negative news slants, but not this time.

This time, we have three great examples of what teens can do when they apply natural talent and mix in effort, dedication and the helping hand of family support. Each is very different.

Cole Burniston showed ability from the start and realizes he is very fortunate to have parents who are willing to make major sacrifices in allowing him to chase his dreams.

In Melissa Temkov, we have a mom and grandparents working tirelessly, who also had the smarts to get her out of a situation which was not working for her. The results speak for themselves.

And last but not least, we have Stephanie Deshane, a plucky 16-year-old who has opted to take a somewhat less travelled road as she strives to ensure her unique interests are not muddied in an attempt to fit in. It is most often in ones late 20s when one realizes there are people out there with the same interests, but it can take you a while to find them. She is perfectly willing to keep on looking, all the while developing her craft of singing and song writing. More power to her!

I’ve been writing for a long time. This was the first time I put anything together where the combined ages of the subjects was younger than I. That was unnerving.

Yet each goes to show, we have a lot of great things – people, events, organizations, you name it – going on right here under our collective noses.

Our job is to root out those stories and tell them to you, good reader, via words and photos. So why not start while some of these subjects are honing their skills. Who knows?

Maybe one day Cole will be a power back for his beloved New England Patriots playing in the Super Bowl. Stephanie could be asked to be the halftime show and Melissa could be performing as part of that artistic spectacle?

One can dream, yes?

Publisher, ClubWest Magazine Mike Williscraft

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Cole Burniston receives his MVP trophy at the Great American Rivalry Game.

Team Burniston There are many moving parts allowing Cole Burniston to live his gridiron dream

By Mike Williscraft “Go ahead, rip it off like a Band-Aid.” That is a phrase almost everyone will hear at least once in their lifetime.

It is easier said than done.

However, that was a plight facing Grimsby’s Burniston family and their 15-year-old son, Cole, in 2014.

His onfield football exploits at Blessed Trinity Catholic High School had garnered a lot of attention, particularly after his MVP performance at the International Bowl in Texas as part of Team Ontario in January 2015.

By chance, Jim Tarbutt of Grimsby,

6 clubwest.ca | January/February 2016

whose son, Michael, is one of the top-rated place kickers in New York State high school football, happened to see a story on Cole’s efforts in Texas in NewsNow in February.

In that story, Cole noted it was one of his goals to pursue a football career at the highest possible level.

That chance circumstance set the wheels in motion with Jim calling Cole’s parents, Brad and Debbie, setting up a conversation with Cole about the possibility of playing high school ball in New York State at Canisius, a very highly respected football power.

“I called Jim to get the lowdown and he could not say enough good things about the program,” recalled Debbie.

The family visited the campus in April and had to make a decision by about mid-May. In the end, it was a simple choice.

So, with that, the graduate of houseleague football in Smithville and the Niagara Spears program was headed south to play high school football and further his studies with the hope of, eventually, earning a university scholarship.

It all sounds relatively simply, but it was

PURSUITS Football Continued from Page 6 far from it, both from a physical and mental point of view.

Once at Canisius, Cole quickly realized it was a whole new ball game in more ways than one.

For the kid who was always the biggest boy in his peer group – Debbie noted he was 20 lbs at three-months-old – he had the opportunity to play against some of the best young football talent in the northeastern U.S. And that was after already noticing a jump up in speed and talent when he started playing the Niagara Spears. He was in that organization for three seasons, this year losing in the provincial championship.

When he wrapped up his final season with the Spears in a Saturday playoff loss, Monday morning he

was at Canisius preparing for his second consecutive season in 2015.

While mom was apprehensive about sending her son away after just completing his Grade 10 year at Blessed Trinity, she new it was the right decision.

“It was like ripping off a Band-Aid. It is a win-win for Cole,” she said.

Cole agrees 100 per cent...now.

“No regrets, not one. I love the choice I made. It has only been positive and could open up more doors for me. I’m getting a great education and making friends I will have for the rest of my life,” said Cole, who chilled at his parents’ Hazelwood Avenue home over his U.S. Thanksgiving holidays.

First, there were the crowds.

“It was pretty strange going from play in front of

200 to 4,000-5,000 people,” said Cole.

Second, the completely new environment, both on and off the field.

On the field, he was a bit out of his element as the coaching staff had him slotted in as a receiver.

Having spent the vast majority of his time training as a running back, his in-game comfort level was gone.

“I’m the new kid at a new school. I would always do my best but I didn’t know how that would fit in. I knew juniors rarely got to start, but I also knew they had lost a lot of seniors the year before,” Cole said.

“I got the opportunity to start.”

At 6’3”, quick and strong, it is easy to understand why the coaching staff could see him as a wide out.

“The coach told me, ‘You’re an athlete.

You’ll be put where you can make plays’.”

He went through his first training camp this fall, learned all the plays for the receiver position, then, just before the first game of the season, he was told he would start at running back.

“I was just starting to figure things out at receiver. I just said, ‘here goes nothin’,” he recalled thinking just before Game 1.

If there was any doubt about Cole fitting in or being able to compete it was washed away very early.

In the 2015 High School Kick Off Classic, Cole turned in the Play of The Week in high school football – a late TD to help push his defending 2014 Catholic High School state champion Crusaders to a 1-0 record at the Syracuse Carrier Dome.

With time winding down and Canisius up 21-7, Cole powered through the defensive line and rolled through the secondary enroute to a 75-yard touchdown.

He had arrived.

Cole Burniston gives his mom, Debbie, a smooch during his visit home over U.S. Thanksgiving weekend.

January/February 2016 | clubwest.ca

7

PURSUITS Football Continued from Page 7 But, one has to be ready to take the good with the bad and while Game 1 represented the good, Game 2...not so much.

A shoulder injury knocked him out of the game, the same shoulder he separated playing hockey at BT the year before.

While he didn’t want to miss any time, the decision was made to sit him against DePaul, a New Jersey powerhouse.

Not that he wanted to, but if one was to miss a game, one which has an opponent with a half-dozen players already committed to Division I football programs would be the one.

“The D line were all about 6’3”, 270300 lbs. One guy is going to Penn State next year,” said Cole.

Game 3, time to bounce back, and that is exactly what he did: racking up 100plus yards part way through the second quarter.

In that game, though, he took a tough hit with a helmet to the ribs which left a black stripe which lasted for weeks.

He tried to go again in the second half, but it was no use. He was done for the day.

Luckily, a bye week gave him a chance to work through extensive therapy so he could get back on the field.

From there, his season had some ups and down, mostly ups, but by the end playing back to back seasons was taking its toll.

The Crusaders went 8-2 in the regular season and ended up 9-3 after a loss in the league championship.

Aside from the TD run in his first game at the Carrier Dome, maybe the highlight of his season came against Canisius’ archrival, St. Joseph’s Collegiate Institute.

“Any win against them is big. Well, that game was chosen to be the Great American Rivalry Game last season. That was one of my best games,” Cole recalled, noting he amassed 170 yards on the ground and was chosen Player of The Game.

So the Band-Aid was long gone, but that did not mean mom and dad weren’t still feeling the stress of Cole not only being away from home and playing the game he loved at such a high level of competition.

Dad handled it a little better than mom.

“I still get a little nervous but not too

8 clubwest.ca | January/February 2016

bad. Once I knew he could hold his own I got a lot better,” said Debbie.

“There weren’t as many games when I didn’t feel like bringing up my shoes.”

And part of that new comfort level was situation which unfolded for Cole.

It turned out

Cole Burniston heads upfield.

Photo by Elliott Jerge

he would have a teammate from Oakville whose parents had bought a house nearby the school. Three boys from the team live there.

“Brad and I can go and stay any time we. Cole is very lucky. They are great people so it has given us a lot of comfort,” said Debbie.

Settling in to a good situation is important not just for his on-field exploits, but for his studies as well.

Canisius considers a passing grade 70 per cent. Cole’s average last year was just over 85 per cent with science and chemistry being his favourite subjects.

“The teachers are engaged and they know their sports, too,” said Cole, who said he is considering a career in engineering or, possibly, teaching.

Having a positive school environment makes putting in the kind of time Cole does on a daily basis much easier.

When his classes are done at 2:20 p.m. each day, he has about an hour to work on homework before his football regimen gets started at 3:15 p.m.

If he has no homework, the hour could be used to pump weights or for physical therapy to work on injuries.

Practice is generally three hours and then it is time for game film.

While the whole process is demanding, the whole family agree it was a good thing they decided to rip off that Band-Aid last fall.

“The team parents, the school, they all feel like they really want you to succeed,” said Debbie. “You get hugs from everyone. It is a very positive environment.”

Despite the great situation at Canisius, Cole said there is still no place like home, seeing his sister, Sydney, and brother, Spencer, and mom’s cooking.

“I can’t come home without having mom’s shepherd’s pie. I ask for it every time,” Cole grinned.

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Hitting all the right notes

Smithville’s Stephanie putting substance behind her passion

By Mike Williscraft hen Stephanie Deshane took to the stage at the Rise2 Fame finals this fall, she was her usual calm, focused and collected self.

She delivered a stellar version of Sarah Vaughn’s Lullaby Birdland – the smokey jazz standard, the title of which refers to Charlie “Bird” Parker and the Birdland jazz club named after him.

Her version proved strong enough to earn her second place in the competition, tops among singers, however.

“It wasn’t until I finish a performance that I get nervous. After, I start to think, “Would they think that was good? Did they like it?”

In her head, she thought the performance was not as strong as her semi-final rendition.

W

Stephanie DeShane shows just a few of her classic 45 collection.

10 clubwest.ca | January/February 2016

Performers of all types – from gymnasts to guitar players – participated in the competition.

Just to make it to the finals, all performers had to make it through a regional competition to qualify for a semifinal round. Then winners of 12 regional semi-finals from across the province all met at London’s Western Fair for the grand final.

The preparation to get to that point started many months ahead of the final show.

She spent two months just picking the right song. That process is a microcosm of the teen’s entire personality – purposeful, determined and unique.

“I don’t settle,” said the 16-year-old

Smithville resident.

“I spent a long time looking for just the right song. I wanted it to be different because I didn’t want to use anything that anyone else would do. It had to be interesting, something that would show my range, as well.”

That it did.

“When she started to sing, people were mesmerized,” said her father, Steve.

Mom, Dorothy,

PASSIONS MUSIC when she first heard her daughter’s choice of song, didn’t like the tune.

“I thought it was boring. I didn’t like it at all,” said Dorothy.

But Stephanie stuck to her guns and polished it.

“I knew I could do that song in my sleep,” said Stephanie.

That work ethic, that quirky attention to detail is something else which has been honed in recent years through practice and learning.

What started on a whim with a random entry in the Smithville Fair Idol contest in 2008 has steered Stephanie in the direction of a possible music career.

“I was with my cousin Cara (Needham) and we saw the sign and just decided to do it,” recalled Stephanie, who noted they performed Rihanna’s Umbrella.

“We got second place and from that day on I have been going in competitions.”

Whether it was singing Christmas carols in elementary school or performing the role of Dorothy in her high school’s version of The Wiz, Stephanie has always put her voice to use.

But her recent collaborations with noted performer Ariana Gillis has reshaped her focus yet again as she is developing her skills as a song writer as well.

“I’m not sure what it is with Ariana, but we just clicked right from the start,” said Stephanie.

“We seem to think a lot alike and our voices blend well.”

Earlier this year, Jim Edwards of the Guitar Loft in Smithville arranged for her to perform her original song, “White, Silver and Blue” at a Welland radio station.

Ariana went along.

“We did an interview about the song, talked about the inspiration for it and we performed it live. That was really cool,” she said.

Stephanie has been taking her singing lessons at the Guitar Loft of years, first from Sarah Weiss, and now from Ariana.

She realizes, though, that it is her whole environment which keeps her on a very musical path.

“The people around me are a big influence. My brothers are in bands, my dad was in a band. It is all around me,” she pointed out.

In a return engagement from their 2008 debut, Stephanie was named Smithville Fair Grand Champion, while cousin Cara earned second place.

That immersion in music is about the only place from which her mother thinks she could have gotten her resolve and confidence.

“Since she was little, she has always been so comfortable it’s ridiculous. We don’t really know where it comes from,” said Dorothy.

And when she is not practicing, she may be performing at weddings, or at Smithville United Church where she is an alto in the senior choir.

“We’ll lead worship and music nights.

My brother, Nick, will be on drums and we’ll get Josh Edwards on bass, Laurie Merritt on keyboards,” said Stephanie.

Maybe she will be performing on “open mic” Friday nights at Touchdown Willy’s.

Fitting nicely into the folk singer genre, Stephanie looks to some her favourites – Sweden’s First Aid Kit, Jack Johnson, and Ariana – for inspiration.

“I like older music. I really don’t like the

pop music where it all sounds the same.

Country, some pop, old 50s and jazz is what I love to sing,” Stephanie said.

But she realizes if she wants to pursue a career in music, there is much work to do.

“I am really working on my writing right now. I’ll bring in a quote. I will work with Ariana by playing or singing a bit.

We’ll make up some chords and the style of the song will evolve,” she described.

On the singing side, I practice breathing techniques and warm ups. One of the things Ariana has me practice is putting a tissue on the wall and blowing on it to keep it there. That really builds up the diaphragm strength and helps me control my breathing.”

How far she goes will be solely up to her.

“We don’t push her one bit. I’ll offer to drive her to any competition she wants to go to, but that’s it,” said Steve. “We let her make up her own mind.”

January/February 2016 | clubwest.ca

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highlights: FRIDAY:

Wine & Culinary Village (concert guests only) WHITEHORSE Concert | 6:30pm | $25 NEW! Cellar Speakeasy | 10:00pm | Tickets $10

SATURDAY: Wine & Culinary Village (free admission) CHEF LYNN CRAWFORD presents Sweet Sparkling Sensation Dinner | 6:30pm | $129 Cave Spring After Party | 10:00pm | $10

SUNDAY: Wine & Culinary Village (free admission) CHEF LYNN CRAWFORD presents the Icewine Brunch | 10:30am | $75

*excludes ticketed events

Visit twentyvalley.ca for list of wines, dishes, live bands and the full event program.

FRIDAY, JANUARY 15 6:00pm

Wine & Culinary Village opens (Concert guests only) Main Stage: The Mandevilles

8:30pm

Main Stage: Whitehorse ($25)

10:00pm

Cellar Speakeasy ($10)

SATURDAY, JANUARY 16 11:00am

Wine & Culinary Village Opens (free admission) Live local bands on Main Stage

12:30pm

Jordan Village Fashion Show

1:45pm

Barrel Rolling Challenge

6:00pm

Wine & Culinary Night Market (free admission) Live local bands on Main Stage

6:30pm

Sweet Sparkling Sensational Dinner featuring Chef Lynn Crawford ($129)

10:00pm

Cave Spring After Party ($10)

SUNDAY, JANUARY 17 10:30am

Icewine Brunch featuring Chef Lynn Crawford ($75)

12:00pm

Wine & Culinary Village Opens (free admission) Live local bands on Main Stage

12:15pm

Jordan Village Fashion Show

1:00pm

Icewine Puck Shoot Out

2:30pm

Main Stage: The Abrams Brothers (free admission)

4:00pm

Winter WineFest 2016 closes

FREE ADMISSION SATURDAY AND SUNDAY (excluding ticketed events).

Early bird pricing and ticket packages available until December 24th.

Visit twentyvalley.ca for tickets plus a list of wines, dishes, live bands and the full event program.

Set sail

For a winter cruise

By John Potter ruising continues to be one of the most popular travel choices for Canadians, but how do you choose the right cruise for you?

And even more importantly, how can you be sure you are getting a great deal?

Your professional travel specialist has all the tools and knowledge to help you make the best choice.

A young family travelling with children might think that Disney Cruises is the best choice. While Disney Cruises do offer great family cruises, companies such as Norwegian Cruise Line and Holland America Line also offer excellent children’s programs on board their ships.

On MSC Cruises, kids 12-and-under sail free on select 2016 sailings.

Already cruised the Caribbean? There are dozens of itineraries to choose from in the Caribbean, so it is easy to avoid repetition.

Last time, you probably sailed from Ft. Lauderdale or Miami.

This time, why not consider a cruise that departs from San Juan, Puerto Rico?

This way, you can eliminate extra days at sea, and include more exotic island destinations. For example, Celebrity Cruises offer a cruise departing from San Juan and visiting St. Croix, Martinique, Dominica, St. Kitts and St. Thomas – all on a one-week cruise!

Cruise specials change constantly. A special that is there this week may be gone next week! Your professional travel agent can check on all the current cruise specials, and let you know how availability looks on any cruise and even check specific cabin inventory.

From now until Dec. 31, when you book any stateroom on select 2016 Norwegian Cruise Line sailings, you can choose from one of four free offers: • free beverage package; • specialty dining package; • free Wi-Fi, or; • free shore excursions.

Holland America is currently offering free stateroom upgrades and 10 per cent

C

off select shore excursions on bookings up until March 15, 2016.

How about cruising the Caribbean on a cruise line with a European flavour!

MSC Cruises is currently offering a 2-for-1 special on balcony staterooms.

That’s right, when you book a balcony stateroom on select sailings, your guest sails free - plus kids 12 and under sail free on select sailings.

A great way to save on cruises is to book into a group – you don’t even need to know who the group is! Group departures often are hundreds of dollars less than published prices, and offer additional amenities. If you are flexible, you can take advantage of incredible savings.

Ask your travel professional if they have a special group cruise that you can book in to.

As with any travel special, there are always restrictions, terms and conditions, however, this is where the services of a travel professional are invaluable – they have all the fine details at their fingertips.

Happy sailing!

(John Potter is a travel expert with TravelOnly – a Canadian based travel company that has been in business for 40 years. April 2016 he is offering an 18-day comprehensive tour of Scotland. Nov. 2016 he will be hosting a 15-day Trans-Panama Canal cruise with Holland America Line from Ft. Lauderdale to San Diego. Contact John by e-mail at jpotter@travelonly. com or by phone at 905-646-1117 for details.)

ADVERTORIAL

NAPA: Three decades of dance tradition

I

t was not just a passion to dance that led Sandra Hodgins to a career as an instructor but, also, a desire to teach.

After graduating from Ryerson’s dance program – which also develops training skills – Sandra took a job at Niagara Academy For The Performing Arts, eventually taking over as director of the studio when the founder retired.

“It has been 29 years for us, so we have seen a lot of wonderful girls come into our program, grow to be fabulous young women and now some are moms bringing their own children in to learn,” says Sandra.

“That success is because we have always tried to develop a community of dancers.

They learn the principles of life, not just how to dance.”

And in that community, there is a strong sense of team with older dancers taking the Sandra Hodgins has been training dancers in Grimsby since 1986. younger generation under their collective graded by appointed R.A.D. Examiners. loping, tempo of music, how to form wings.

“All candidates internationally are and move in a pattern and more,” says The studio has changed a great deal since taught the same syllabus so they can be Sandra. “It is very organized. The children opening in 1986, expanding from its assessed by the same standards,” notes learn to follow direction and we do provide kinder-dance and ballet programs into Sandra. age-appropriate corrections.” offering further options including jazz, Sandra says her team of Instructors are A testament to the popularity of Sandra lyrical, hip hop, acro and musical theatre. very talented, creative and caring women and her studio is the number of dancers There is also a competitive dance team who grew up at the Academy. who maintain a connection. which attends two competitions annually.

“With the little ones who come, who “My husband, David and I have had With the Royal Academy of Dance are often 3-4 years old, we we teach them the pleasure of attending several wed(RAD) program, all dancers are taught basic dance technique, skipping, galdings,” said says, with a smile. the program syllabus enabling them to be

We are proudly celebrating 29 years of training the youth in our community!

SANDRA HODGINS, Director

Dance Diploma, Ryerson, Teaching Diploma R.A.D. Intermediate R.A.D. Advanced Modern & National I.S.T.D.

• Summer Dance Camps • Awarded Best Studio Spirit • Fully Costumed Year End Performances (Fully equipped dance studio with ample parking)

80 Main Street West, Grimsby • 905-945-0349 • www.niagaraacademy.org

IN THE

RUBY AWARD

2014

IN THE

BEST WEST RUBY

AWARD

2013

BEST WEST

IN THE

• Kinder Dance • Jazz • Lyrical • Hip Hop • Musical Theatre • R.A.D. Ballet • Junior Acro

2015

BEST WEST

DIAMOND AWARD

2012

BEST WEST

IN THE

N A P A

Niagara Academy For The Performing Arts Dance Programs

DIAMOND AWARD

January/February 2016 | clubwest.ca

19

Flipping for Towson

Smithville gymnast to Baltimore on full-ride scholarship

By Mike Williscraft arents take note: Melissa Temkov is a living, breathing example of why getting a second opinion can be a very good thing.

In the case of the 17-year-old Smithville resident, it was far from a medical second Melissa Temkov is opinion flipping over her they scholarship to

P

Towson University.

Photo: Action Pix

20 clubwest.ca | January/February 2016

sought, rather, it was a change of scenery for her gymnastics lessons which set the Grade 12 student on a path which has included medalling at national gymnastics championsips and, now, a scholarship to Towson University, located just outside Baltimore, Maryland.

Like many children, Melissa was involved in a variety of activities such as dance, swimming, T-Ball and karate.

Gymnastics was always her favourite, however,

and because of that her mother, Maria Kivirahk, enrolled her with a Hamilton group.

While her passion for the sport continued to grow, her results did not. All that changed when she shifted her training to the Burlington Gymnastics Club.

“I really had no set goals when I was in Hamilton. They really didn’t think I had much talent,” said Melissa.

“At Burlington, they saw something

PASSIONS Gymnastics Continued from Page 8 in me. They focused on my mistakes and helped me fix my technical issues, issues with form like pointing my toes and bending my knees.”

That additional attention brought both good and bad effects for Melissa: her skills improved but her attitude, selfadmittedly, proved a challenge.

“I had a bad attitude,” Melissa smiled.

“I had no focus.”

That transition and new training intensity was all before a 13-year-old Melissa was ready to compete in her first national competition.

“I was in Grade 9 when I had my first shot at nationals. There were some scouts there and they told me after that I could have a real shot at doing something with gymnastics if I could learn to do what I do in practice in competitions,” recalled Melissa.

With that feedback, she was hooked.

“They said a scholarship may be possible and I thought that would be amazing. I had three years to achieve that goal.”

And in the mind of Milton, Ont. native Vicki Chliszczyk, who also just happened to be the head gymnastics coach at Towson, her efforts had indeed allowed her to obtain that goal.

Outlining several National Collegiate Athletic Association (NCAA) restrictions which U.S. universities must adhere to, Melissa said several school’s - including one in Alaska - showed interest in having her as part of their gymnastics program, but once she visited Towson’s campus, she knew that was the place for her.

“I went for an ‘official’ visit in October. Their campus, the people, it is an amazing place. I am very excited to be going there,” said Melissa.

“It’s a family down there. They have excellent academic support.

There’s a lot of love...an amazing environment.”

Her chosen major is biochemistry.

With a bright future ahead of her, it is gratifying for her to realize her thousands of hours of training have paid off.

Her basic regimen includes 26 hours of training each week – five-hour sessions Sunday through Thursday, with Wednesdays and Saturdays off, and a sixhour session on Fridays.

Part of the workout is rehearsing her full routines in each discipline – floor, bars, beam and vault - three times if she hits the routine and as many as five times if it is

not up to her standards.

After running through the programs, her focus becomes various components of those routines for concentrated practice.

For her general conditioning she has a regular program of cardio, circuit training, strength and flexibility exercises.

This comes after she goes through her

“They just said stay healthy and don’t get injured,” said Melissa Temkov of comments made by her new coaches at Towson University

Melissa shows off her medals from the nationals.

January/February 2016 | clubwest.ca

21

Melissa earned 6th place overall at the nationals this year, while her Team Ontario earned gold. Photo courtesy Action Pix Photography

Continued from Page 21 floor routine. For a little kicker, there is the five-minute straight sprint through a set course all gymnasts endure.

While going through this regimen, in the back of her mind are the comments made by the Towson staff.

“They just said stay healthy and don’t get injured,” Melissa smiled.

Avoiding injury is not always easy and, to some degree, pain is almost a constant.

“Chronic back pain is pretty normal, but I have been pretty lucky with that,” said Melissa, who noted her worst injury was tearing a ligament in her foot after a fall.

“You have to learn how to overcome those challenges.”

One thing which will not prove a challenge for her at Towson will be motivation to perform well for her team. She

noted that at the Ontario level the focus is very much on individual achievement.

She looks forward to the team concept adopted in the U.S. “When I was in the gym there I could just feel the support from everyone. I will be able to feed off that,” said Melissa.

“It’s all about the team in the U.S. Yes, you go out and compete, but your scores all go a team score.

I will depend on others and they will depend on me. That will be nice.”

And it is also nice when all the effort and intangibles come together to be recognized through positive results in competition. Such was the case with Melissa’s performance at this year’s nationals held in Gatineau, Que. in May. “I got silver in beam and vault. I hit both my routines. I had a great day, both days,” noted Melissa, who finished sixth

Melissa’s efforts culminated in silver medal finishes in beam & vault at this year’s nationals in Montreal in May

22 clubwest.ca | January/February 2016

overall individually at nationals, while her Team Ontario won gold.

While gymnastics is her passion and she puts a great deal of effort into it, she realizes school is also important. With much of her evenings filled by working out, she utilizes her 45-minute spare at school to get her homework done before she goes to Burlington to train. She maintains the equivalent of a 4.0 grade average, clearly noticed by Towson.

“Gymnastics has taught me a lot about time management. After a while you get pretty good at it,” Melissa said.

But no matter how well she manages her time, she fully realizes she could not do everything she does without the ongoing, dedicated support of her mother, Maria, and grandparents, Jaak and Mary Kivirahk also of Smithville.

“I wouldn’t be anywhere without my mom and grandparents. They’ve always been there and done all they can to help me. I’m glad it has been worth it in the end.”

Eating Healthy One Choice at a Time

By Jan Willem-Stulp hew! Speaking for myself, it has been a dizzying ride! The year 2015, I mean.

And while I’m hoping for the ‘seatbelt’ sign to be turned off, there has certainly been an immense gratitude and relief for what we were allowed to experience and enjoy, regardless of the ‘turbulence’.

I often do a quick analysis of our situation, particularly as it pertains to our lives, shelter and food supplies. In a nutshell, we as Canadians are still far ahead of the vast majority of the world’s population; it is humbling.

By and large, we grumble about various minutiae in our lives; However, I would be very confident to state that, grumbling aside, virtually all of us still get three square meals a day, (and for many of us our intake exceeds our requirements), we live in safe, comfortable homes, and we just had the opportunity to exercise our freedom by voting in a federal election.

In 2015, many, many people have given everything, literally, for these very opportunities. A sobering reminder that we cannot lose sight of all we DO have, and ought to pay attention to the blessings, gifts and our awesomely wonderful reality; Freedom and friendliness, and food, and all of it in abundance!

W

There’s so much abundance in fact, that many New Year’s Resolutions are based on some form of health-benefit; (we either quit something bad, or begin something good, sometimes both). Simply put, we have it too good! And it’s becoming more and more evident that as our food supply becomes more abundant, processed and convenient, our bodies actually suffer.

I’m not suggesting we all become militant, calorie-counting, foodie control-freaks. However, there is a very valid argument regarding food as medicine; and rightly so.

If you consider how many of our medical conditions dictate what we cannot eat or drink, it suddenly becomes painfully obvious that, conversely, eating the right things will inevitably have a positive impact on our health and bodies!

So, then, thinking positively, and realizing we can make small, positive changes, let’s see what we can do to alleviate the pressure on our health, and give wellness a better chance…

With no intention of lecturing about diet and exercise, I’m just going to focus on healthful food options and recipes. All of recipes are (by happenstance, not design) gluten free; go figure…

(Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)

January/February 2016 | clubwest.ca

23

Chef In Residence CUISINE

Mushroom and Quinoa Chowder I’m going to try to steer you through a standard day, so this would represent a lunch meal. Lunch, like breakfast, has become a blur of time vs. nutrition and wellness is rarely a consideration; not so with this great soup. Very satisfying, it has loads of protein, courtesy of the quinoa with which it is made. Fresh herbs and garlic (roasted if you can) support the shiitake mushrooms for serious flavor.

INGREDIENTS: • 1 Cooking onion, Diced • 1 Large Carrot, peeled and Diced • 4 Cloves Garlic, (roasted is best!)

• 6 Cups Vegetable Stock • 1/2 lb. of each Mushroom: Shiitake (no stem), Cremini, Button, sliced.

• ¾ Cup Quinoa • Fresh Herbs, (Thyme, Rosemary, Italian Parsley) chopped fine • Salt, Pepper, Oil etc.

DIRECTIONS: In a small soup pot, saute the onion, garlic and carrot in a bit of oil for a couple of

minutes, until fragrant.

Add the mushrooms, and the herbs, and cover for 3-4 minutes. This will allow the mushrooms to steam out, and will really ‘open up’ the aromas of the herbs.

Add the stock and the quinoa, and bring to a simmer.

Season gently with salt and pepper, and

allow to cook until the quinoa is tender, 15 – 20 minutes.

As this cooks, the quinoa will absorb the stock, so you can determine how far you’d like to take this.

Adjust the seasoning and fill your soup thermos. Expect your co-workers to ask you for the recipe….

For Winter Warmth, Go West January • Twenty Valley Winter WineFest.

Jan. 15–17, 2016. Jordan Village will be transformed into a holiday market-style destination, complete with over 100 premium VQA wines, gourmet bites, live entertainment and a magical new setting.

The charm of Jordan Village will be enhanced by bonfires, quaint seating areas, ice and art installations and hundreds of strands of lights.

• Sweet. Sparkling. Sensational! Dinner.

Jan. 16 and the Icewine Brunch, Jan. 17.

Food Network Chef Lynn Crawford will make her Winter WineFest debut as the headline chef of these popular events.

In partnership with the Tourism Partnership of Niagara, Chef Crawford will bring her uber-Canadian culinary prowess to create menus that focus on a curated list of wines from Twenty Valley.

Both events are hosted in the panoramic

24 clubwest.ca | January/February 2016

Windows Room at Inn on the Twenty.

Seating limited, tickets on sale now. visit: http://www.20valley.ca/site/winter-winefest • Jan. 15-17 20 Valley Winter Winefest Calamus (3100 Glen Rd, Jordan Station) will be pouring all three days of the 20 Valley Winter Winefest. This will be a great chance to try the new 2014 sparkling Starstruck. Call Calamus 1-888225-9866 for details.

• Winter Wine fest at Cave Spring (3836 Main Street Jordan) Friday, Jan. 15, 6-10 pm: Saturday, Jan. 16, 11 am–10 pm and Sunday, Jan. 17 Noon–5 pm.

• Warm Up in Winter -Jan. 16-17, 23-24 & 30-31, Di Profio Wines will be hosting Warm up in Winter. Homemade biscotti and Mulled Wine for any visitors who stop by for a little warm up and to experience their wines. This will run from noon until 5 pm each weekend.

• Discovery Pass Experiences

Jan. 15-17, 22-24, 29-31. The Niagara Wine Festival Discovery Pass.

• Sue-Ann Staff Estate Winery Experience...Sink your teeth into pillows of succulent sweet potato gnocchi swimming in an herbed-mushroom butter sauce paired perfectly with Sue-Ann’s multi-gold medal winning 2012 Vidal Icewine. Spiced, candied pecans sprinkled on top add a delightful crunch making you dream of more 2012 Howard’s Vidal Icewine.

• Kacaba/Zooma Foodgasm Experience, A fantastic pairing; Kacaba’s Cabernet Franc Icewine or Reserve Riesling paired with the culinary styling of Zooma Catering. Savour rich foie gras and duck rillette topped with lively berry coulis served on rustic barley risotto. $10 without a Discovery Pass. Over three weekends, sample exceptional wine and food pairings at 37 participating Niagara wineries.

Chef In Residence CUISINE

Luscious lentils stand on their own Among the healthiest foods in the world, lentils are immensely nutritious, high in fiber and protein, and, most importantly, very delicious.

Though simple to prepare, lentils have still not really had the popularity of rice, or even beans. Lentils come in various colours, sizes and even shapes.

Brown lentils generally cook down quickly, the thin, red ones are sweeter and a bit firmer, but the green, French or Puy lentils are my favorite; Nutty, firm and savoury, they stand up well to cooking, and add a very flavourful component to winter meals.

I tend to saute my lentils with a bit of onion before adding liquid, as this helps them retain their shape. Finishing this with vegetables, the way you would a risotto, or serving with a sauce, like pasta, is a great way to present this.

INGREDIENTS: • 1 Vidalia Onion, Diced

• 1 Cup Puy Lentils, cleaned • 3 Cups Chicken Stock • Sprig of Thyme, Salt, pepper, oil etc.

DIRECTIONS: Saute the onion and the lentils with a bit oil.

The onions help to gauge how hot the pan is, too, as the lentils by themselves won’t ‘sizzle’.

When the onion becomes fragrant, add

the chicken stock, the thyme and a little salt and pepper. The aroma will be quite heady, as the lentils simmer.

Simply adjust the seasoning when the lentils are the correct consistency, undercook slightly if you wish to cook it with vegetables.

This is a great combination with lamb!

For Winter Warmth, Go West Continued From Page 24 Kacaba Vineyards & Winery. 3550 King St. Vineland.

• Vineland Estate Niagara Icewine Festival Discovery Pass Offering: VEW Cuban Sandwich 2014 Pinot Meunier served with housed-cured ham, roasted pork belly, gunshill, Oxford mennental, pickles and icewine mustard ($10 without a Discovery Pass). Order your passport for just $40 plus tax.

• Good Girth Supper Club: Fire and Ice Jan. 23, 5:45-8:30 pm.

Ohh la la, all the cool kids will be there.

Fire up your taste buds for this phenomenal prix fixe dinner. At $50 per person it can’t be beat. Reservations required call 905.563.6333.

Appetizers Cantonese Sweet & Sour Rodney’s Oysters/ Savoury Winter Tart Main Course

Seared Artic Char/ Thai Inspired Firecracker Chicken/ Blackened Beef Tenderloin Shared Dessert Platter Fried Chili Chocolate Ice Cream, Lime Glass | Petite Pink Peppercorn Crème Brulée, Shortbread Snow Flakes | Yummy Rummy Banana Flambé, Sweet Pepper Caramel Febuary • Short Month, Shortbreads! All Febuary at Di Profio. In order to make this short month pass even quicker, there will be a tasty treat for any of our weekend visitors - different shortbreads and wine pairing!

• Wine Club Education Weekends - Feb. 6-7 and 20-21 at Vineland Estate Winery.

Complimentary seminars for the two Wine Club Education Weekends in February are back! Get ready for some new and exciting topics AND some classics that are requested on a regular basis. Dining offers (lunch and dinner) will also be

offered to round out the day. Again, the seminars during the Education Weekends are complimentary to wine club members and their guests. Not a member yet, join today! www.vinelandwineshop.com 3620 Moyer Rd, Vineland.1-888-846-3526.

• Club P/U Lunch Feb. 7 Noon-2 pm.

Join our Calamus Cosmic Wine Club and enjoy the benefits membership brings.

Commit to 3, 6 or 12 bottles per quarter.

If pick-up is not an option wines can be shipped. Free for Cosmic Club members (3100 Glen Rd, Jordan Station) call for more info (905) 562-9303 • Valentine Weekend at Vineland Estate Winery Feb. 13-14, bring your sweetheart to the winery for a memorable meal and an array of special offerings in the wineshop. 3620 Moyer Rd, Vineland.1-888-846-3526 • Valentine Winery Dinner Join us Feb. 13 at 6:30 p.m. at Calamus for a full January/February 2016 | clubwest.ca

25

Chef In Residence CUISINE

Granola a versatile dessert When we first purchased the Grand Oak, we had a lot of fun with this. We named it GrandOakla…It rapidly gained a good following, and is still hugely popular.

Scratch the cereal and pop tarts, make a batch of this; it lasts for a couple of weeks (in theory) and is infinitely better than any boxed product.

INGREDIENTS: • 4 Cup Large Flake Oats (not quick oats) • ½ Cup Sunflower seeds, or pumpkin seeds, or both • ½ Cup Walnut Pieces • ½ Cup Flax Meal, or crushed seeds • Cinnamon (optional) DIRECTIONS: Mix, then toast all this on a lined baking sheet for 15 min in a 350F oven, until just beginning to brown. Then transfer to a bowl, and add; • ½ Cup Local honey, or Maple Syrup (either is great!)

Mix thoroughly. If you prefer, you could adjust it here, as this recipe is infinitely

modifiable; fine salt, vanilla, dried fruit, other seeds, etc, etc.

Return to the sheetpan, and toast for 6-8 more minutes, taking care not to scorch it. Cool. Eat. Daily, if you can.

Store in an airtight container, in a cool place, (ie not over the fridge).

Enjoy this with warm or cold milk, yogurt, jam, fruit, it’s very versatile!

For Winter Warmth, Go West Continued From Page 25 evening of great food, fabulous wine and lively entertainment. TBD pp (all inclusive. 3100 Glen Rd, Jordan Station) call for more info (905) 562-9303.

• Love Wine, Love Cheesecake.

Visit the second annual Love Wine, Love Cheesecake Valentines Event! Di Profio Wines invites all to celebrate Valentines weekend. Enjoy a variety of gourmet cheesecakes and wine pairings. Feb. 13-14 xoxox, Noon-5 pm.

• Valentine Winery Luncheon Feb. 14 Noon-2:30 pm. Join Calamus for a special Valentine lunch event featuring great food and fabulous wine. call for more info (905) 562-9303 .

Multi Dates • Jan. 9-10, 16-17, 23-24, 30-31 & Feb. 6-7 “Souper” Weekend at Calamus Winery 11 am-5:30 pm. No charge.

• Soup’s On! Stop by GreenLane Estate Winery this winter to sit, sip, and savour

26 clubwest.ca | January/February 2016

a warm cup of soup paired with our featured wine of the month. This delightful duo is sure to warm you up and chase away Old Man Winter. Receive a complimentary tasting flight upon arrival by booking a reservation: T: 905-5627207. Reservations welcome but not required! Jan. 9-10, 16-17, 23-24, 30-31.

Featured Soup: Spicy Tomato Soup with mini-grilled cheese Featured Wine: 2012 Riesling. Feb. 6-7, 13-14, 20-21, 27-28.

Featured Soup: Cream of Potato Leak with a twist Featured Wine: 2013 Winemakers White.

• Group Scavenger Hunt at Back 10 Cellars Vineyard, 4101 King St., Beamsville. $55 pp Acquisitions and mergers looking a little stodgy? Break out of your office and have some fun in wine country! This is a great team building event. Your group will be split into teams and you will delve into the world of wine as you never imagined in the private Back

10 vineyard. This fabulous outdoor venue includes a picnic lunch and wine for each guest and will run approx. 2-3 hours.

Door-to-door transport can be arranged.

Can also be booked on a selective basis for a vineyard hosted private food and wine event for groups. Call for more information. 905.562.3365 info@back10cellars. com • Puddicombe Estate Tracker Inspector – Winter & Early Spring. You will enjoy a train and/or wagon ride (weather permitting) throughout the orchards, vineyards, by the irrigation pond and view the Niagara Escarpment. Take a nature hike and look for signs of wildlife; identify prints, foods sources, etc. and try to track down the animal. After your hike is finished, all will enjoy a marshmallow roast with hot chocolate, and play a couple wildlife games. If interested in this program, contact us for more information: 905-643-1015.

Chef In Residence CUISINE

Marinated lamb shank There’s just something ‘right’ about a good lamb shank – and it’s this simple; INGREDIENTS: • 4 Lamb Shanks, thawed • 1 Large shallot, peeled, coarsely chopped • 1 Cup Full-bodied Red Wine (Merlot, Cab Sauvignon) • 2 Sprigs of Fresh Rosemary • Bay Leaf, Salt, Pepper, etc.

DIRECTIONS: In a large freezer bag, combine a good pinch of salt, pepper, a couple of bayleaves and the Shallot.

Add the red wine and the shanks, and squeeze out as much air as possible, or draw it out with a straw, then seal the bag.

Marinate for 6 hours or overnight. Preheat your oven to 450F (that’s very hot).

Place the shanks in an oven proof dish, (save the liquid,) and put in the oven.

You’ll be making these very brown, probably 20-25 minutes, depending on your oven, but keep an eye on them.

Now the liquid, with the herbs and

shallots goes in a pot, or crock pot. When the shanks are deeply browned, place in the pot, and just cover with water (or chicken/ beef stock, if you prefer), add a pinch more salt, and bring to a simmer. It will take approximately 4 hours to become tender, so set your timer accordingly on your crockpot. In a restaurant, this would go into the

When researching various approaches to healthful desserts, wine kept coming up, in various recipes. Icewine was a tempting one, and completely seasonal!

–no recipe required. And though many studies do, in fact, tout the health benefits of moderate wine consumption, it is probably wise to not base healthfocused dessert recipes on it…just saying.

So, instead, I’d like to introduce a newcomer to you; Cold Snap pears, produced and developed right here in Vineland. A firm, sweet keeping pear, it is being introduced to select stores throughout Ontario, as we speak. Ok, we’re not actually ‘speaking’, but you know what I mean.

Already packed with vitamins, it also is high in flavonoids, which significantly impacts diabetes risk.

The Cold Snap Pear is a good looker, too, with nice size and colour, and in this recipe, it will save you stress, and qualify as a healthful dessert to boot!

INGREDIENTS:

• 2 Cold Snap Pears, washed • 2 Tbsp Pecan Pieces • 1 Tbsp Local Honey • Orange Zest DIRECTIONS: Slice the top third off the pear, and reserve.

Slice about ¼ inch off the bottom, and dice up.

With a melon baller core out the pear.

oven, but for many home cooks, that’s not really practical. Cooking this until just tender, the day before, then reheating just before serving is an excellent way to simplify this, if you’d like to serve it to guests. Just beware of over-cooking, so check regularly once past the 3 hour mark. Serve with its own cooking juices on lentils, (see above).

Try new Cold Snap Pears

Combine the honey, pear dice and pecans with a bit of orange zest, (and a drop of vanilla, if you like).

Place in a baking dish, add ¼-inch of water, and roast at about 325F for 40 minutes or so.

The pear will caramelize, and become tender.

This is very nice served with ice cream or Chantilly.

January/February 2016 | clubwest.ca

27

ADVERTORIAL

Louwes Celebrates 50 Years of Service

L

ouwes Windows and Siding has been serving the Niagara Region since 1966.

2016 marks a milestone as the company celebrates 50 years of business.

The family and staff of Louwes Windows and Siding have built a solid reputation by offering excellent service, professional installation and superb workmanship.

As Home Improvement specialists, they offer expert advice, quality installation and affordable pricing on all of your exterior home improvement needs.

Louwes Windows and Siding is a family owned and operated business that has served the Niagara region for almost 50 years.

Started by their father in 1966, Bill, Joanne and Patricia continue the family tradition today of offering quality home Owners (L to R) Patricia, Bill, Joanne renovation products like windows, doors improvements. and siding throughout Southern OnNorth Star and Standard patio doors, tario. They have established themselves Lifestyle Sunrooms, Gentek Siding, as one of the largest suppliers of North Star windows in the Golden Horseshoe. Alurex gutter protection and much more.

North Star is Canada’s leading manuThey offer professional installation facturer of vinyl replacement windows.

They are made right here in Ontario and but also work with many quality contractors who handle their own are energy efficient. North Star stands installations. Louwes also offers profesbehind all of its windows with a sional advice and helpful tips to the evgenerous limited lifetime warranty.

Louwes also offers Trutech steel doors, ery day do-it-yourself handy person that

SAVE ON ENERGY COSTS YEAR ROUND!

North Star energy-efficient windows will save you money in the long term by keeping your home warmer in the winter and cooler in the summer. They’re made right here in Ontario and have a limited life time warranty. Call or visit our showroom today for a FREE ESTIMATE! FLEXIBLE FINANCING AVAILABLE (OAC)

905.562.5831

3435 King Street Vineland, Ontario WINDOWS & SIDING SINce 1966 • WWW.lOuWeS.ca 28 clubwest.ca | January/February 2016

continue the tradition of quality home prefers to handle their own projects.

Louwes professional staff can help you choose the right product for your project or renovation. They can work with your blueprints to help you choose the right windows and doors for your home.

Visit there showroom today to discuss your renovation plans with their qualified professional staff.

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Welcome!

Dr. Dan and Staff are happy to welcome Dr. Kim Woods to their team!

Dr. Dan Dimtsis Family Dentistry

146 Main St. East, Grimsby, ON L3M 1P1

905-945-2323 • Fax: 905-945-3617