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MAGGIE WEATHERDON Tiptoeing her way to a principal dancer position REV. BARRY JONES "Crushing grapes" at Centennial Park for 32 years
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November/December 2016 | clubwest.ca
1
DAZZLE SPARKLE & SHINE
VOLUME 3, NUMBER 3 • November/December 2016
Maggie Weatherdon is ready to dance her way into a career in ballet. Page 6
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Page 13 – Excursion cruises: Find the world’s hidden treasures Page 15 – Niagara has one bar only fisherman know of and it is fully stocked Page 19 – Rev. Barry Jones: “crushing grapes” in Grimsby for more than three decades. Page 22 – Chef Jan Stulp has gone nuts! NOVEMBER/DECEMBER EDITION 2016
ON THE COVER Thanks to some fabulous shots from photographer Kathy Spence, Maggie Weatherdon displays the power and grace she possesses.
MAGGIE WEATHERDON Tiptoeing her way to a principal dancer position REV. BARRY JONES "Crushing grapes" at Centennial Park for 32 years
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2 clubwest.ca | November/December 2016
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- Benjamin Franklin If you happen to see any of Maggie Weatherdon’s videos online it is very easy to see this young lady has something special. Having played virtually every sport under the sun at one time, I have been lucky to play with some really good athletes. The good ones, the real standouts, have a manner, a way they move, that is simply better, cleaner, quicker and more powerful than the others. Maggie has that. To a complete and total layman such as myself, it is still clear she floats as she moves. Her lines are crisp and unwavering. It really is remarkable to watch. She has big goals, and why not!? She has talent and drive so why shouldn’t she push the envelope to see just how far she gets. And top of all that, she is a very sweet girl so I am sure I speak for the whole community, Maggie, when I say, “Go for it!” Don’t look back. Keep on going until you reach your dreams. See the Benjamin Franklin quote above? You can be the person who will “do something worth writing”. At the other end of the career scale, we have the good Rev. Barry Jones who retires this month. Rev. Jones is another person I met early on, back in the mid90s, in this community. He shows up at tons of events, always part of the community as a whole. He practices what he preaches, literally. The metaphor used by Rev. Jones - and picked up by one of my favourite writers Joanne McDonald - noting that crushing grapes is what needs to be done in town to bring people together for the common good, exemplifies his decades of effort. His parishioners noted they will miss him greatly and, indeed, the whole town will because people like Rev. Jones just do their thing in the background. They don’t seek limelight. They just help out and get things done. We could use 1,000 more just like him. Thanks for your years of service to your church and the community, Rev. Jones. To put a wrap on this issue, I just have to give some props to Chef Jan Stulp. Regular readers of ClubWest will know Chef Jan has been writing here for a long time. Behind the scenes, what readers don’t see is the thought and attention to detail this man fusses over (in a good way) to bring the community interesting choices, using local ingredients wherever possible. His effort is certainly appreciated by me and I sure hope readers make use of his creations! Publisher, ClubWest Magazine Mike Williscraft
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Power with flexibility and grace make a rare combination, abut Maggie Weatherdon has it.
High hopes Grimsby’s Maggie Weatherdon plans to be a principal dancer with a European dance company one day ~ And she is putting in the work to achieve that goal!
By Mike Williscraft isions of flitting around Europe dance in the heads of countless youth, but few envision doing so while the principal dancer of a ballet company. Maggie Weatherdon of Grimsby is that rare one, however, and she just may have the talent to support that lofty dream. The 14-year-old Grimsby Secondary School student will be putting her best foot forward later this month when she performs as “Marie”, the lead part in her dance school, Neglia Ballet Artists, production of The Nutcracker. The performance is a collaboration of Neglia, The Buffalo Philharmonic Orchestra, and Shea’s Performing Arts Center. It runs Nov. 26-27. Just 14, Maggie is already a veteran of 11 years of training. Of course her formative years included very basic gymnastics and figure skating, she quickly came to understand dance was in here genes. Born in North Carolina, Maggie’s mother, Michelle, was a dance instructor. “She was in my class but by the age of five we had to find some place else for her to go because she was trying to teach the class,” laughed Michelle. It was right around that time the Weatherdons packed up and moved back to Grimsby. Maggie briefly attended St. John Catholic Elementary School before switching to Central Public School’s French immersion program. She also attended Lakeview Public before heading to GSS for Grade 9. With dance, she continued her training in Burlington and St. Catharines maintaining her well-rounded interest which included a lot of gymnastics and various dance disciplines. About two years ago, it was time to choose, however. Staying the course with a general dance style would mean career aspirations of working on a cruise ship, for example, performing the same routines over and over. Going the acrobatics route was a strong possibility angling for something along the lines of being a Cirque du Soleil performer, but career longevity was a key issue there. For Maggie, ballet filled the bill. “It’s a challenge for me and it’s not always the same. In my other training, we would learn 18 dances in a year and do them again and again, that’s it. Now, yes, I dance to the same music but it can be interpreted very differently by the choreographer,” noted Maggie.
V
With the choice made, the next step on the road to being a principal dancer was choosing a school to fine tune her talent. Enter Neglia, stage right. “I had an audition at Canada’s National Ballet School in Toronto, but I was not ready to move away from home. There you are totally immersed in it. It’s a big commitment,” said Maggie. “We had heard a lot of very good things about Neglia and we saw it would be a very good fit right away. The first summer program was a lot of fun, not what I was used to. Some classes get boring, but not my classes now.” She credits that to Heidi Halt, founder/executive director and Sergio Neglia, founder/artistic director of Neglia Ballet. “The teachers are great. They really challenge me.” Her challenge comes in the form of 2.5 hours Photo By Kathy Spence.
Continued From Page 7
of dance instruction daily - 1.5 of that is ballet and one hour consists of “point”, which means she is on her toes for the whole class. Technique work and stretching at the bar as well as adagio and allegro movements in the centre of the studio. Having been at it for some time, and her mom having experience as well, Maggie us under no illusion that a great deal of work is ahead of her on her march to achieve her career goal. While Maggie goes through a $100 pair of dance shoes weekly, her feet hold up remarkably well. “Lots of blisters... you kind of get used to it,” she said.
Each pair of $100 shoes lasts only a week under the pounding of Maggie’s regular training regimen. Photo by Kathy Spence
PASSIONS Dance Continued From Page 8 All the dancers know what they are in for with stress and strain on their bodies. It can’t be good when dancers have a fracture named after them, the “dancer’s fracture” - the fifth metatarsal bone in the foot. “Yes, I’ve broken it. I was just doing a very simple jump and I was being pushed
to jump higher. I did, and he said I went right over his head, but I couldn’t find the floor when I came down and broke my foot,” recalled Maggie. With aches and pains being common, she pushed through the pain. “The next day, I went to tap. It was all black and blue. It blew right up. I had to learn all my competitive dance routines
with an air cast on that year,” she said. Proper training can limit injuries but significant problems with knees, hips and tendenitis are common. Maggie is very fortunate to have talent and the perfect physique for a ballet dancer, Michelle pointed out, but she may be a little biased. So what does her instructor think? “Maggie is a young talented girl with a lot of essential qualities that a student needs to become a professional dancer. She has an ideally elongated body with long legs, beautiful arched feet and extreme flexibility. Many dancers tend to be weak when they are hyper-mobile, but through her training at Neglia she has strengthened her muscles to control her limbs really effectively,” said Sergio Neglia. “When Maggie came to us a few years ago she had had very little formal ballet technique, mostly just raw talent. Now dancing about 15 hours a week, she has grown tremendously both technically and artistically.” All involved know attaining a principal dancer position is a lofty goal. There is a great deal that will go into having such an opportunity at some point, but to maintain that target a complete balance in life is needed, said Michelle. “She takes good care of herself. She eats five times a day, lots of proteins,” noted Michelle. “It has changed a great deal from how it used to be. Before it was not uncommon for a dancer to pass out in class from not eating. She’s a typical teen. She’d prefer a chocolate chip cookie to a granola bar.” This is where her doctor dad, Derek, exercises his “influence”. “My dad is pretty bad,” Maggie grinned. “He keeps a drawer of treats... and he’s the doctor!” But the down time, diet and training are all part of the mix when it comes to pushing on to her career goal. “At this young stage she has all the
Maggie practices her “point” form. November/December 2016 | clubwest.ca
9
Aside from training and exercise, Maggie puts in at least 15 hours per week of dance practice, more when there is a performance on the horizon such as the upcoming The Nutcracker production. Photo by Kathy Spence
Continued from Page 9 qualities to become a very successful ballerina. Only time will tell if she will achieve her dream of becoming a principal dancer,” said Heidi Halt. “The ballet world is incredibly competitive and also objective. One director may think you are a super talent and another may not even give you a second look. You have to be willing to be rejected and not take it personally. For most dancers it takes many years to attain the rank of principal, especially in a major company.” While the road is tough, Halt says Maggie could have what it takes. “You have to earn it by going through the ranks of the corps de ballet and then soloist. Many dancers around the world are ranked in the corps, but dance principal roles and never get promoted,” Halt pointed out. “Whatever happens, working hard staying humble and kind are qualities that all directors and teachers appreciate. With hard work, passion and a little luck, it’s a good bet that Maggie has a wonderful career ahead of her.
10 clubwest.ca | November/December 2016
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A stunning vista from the Kimberley Region of Australia’s northwest coast.
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PURSUITS Travel By John Potter ou have gone on the Caribbean cruises? Perhaps you have also taken a river cruise in Europe or sailed across the Atlantic. There is another cruise option that you maybe haven’t tried – an expedition cruise. On an expedition cruise, you can travel to the far reaches of the planet and visit places you probably have never even heard of. For example, have you ever heard of Bo Cho Island or Lampi Island? These two destinations can be found in Myanmar. How about La Digue and Desroches – both are islands in the Seychelles. Silversea Expeditions offer an amazing selection of expedition cruises to some of the most remote places on earth, including Antarctica, the Arctic, the Islands of Micronesia and the remote islands of the Indian Ocean. In fact they sail to every continent and visit over 350 destinations. Each cruise is accompanied by an expert expedition team. So what is different about an expedition cruise with Silversea Expeditions? Well first of all, there is the ship itself – their fleet consists of eight ships, the largest of which carries only 260 passengers, and the smallest only 130 passengers (they have the highest crew to guest ratio in the industry). If you have sailed on one of the big cruise ships with two thousand other passengers, you will appreciate this! Because their expedition ships
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are smaller, they are able to bring you right into secluded harbours, or travel up narrow waterways while the big guys have to anchor off shore and ferry their guests in by tender. On an expedition cruise, it is all about discovering and exploring the destination, so this means getting up close and personal. Your expedition team accompany you to ensure your safety. Your particular expedition may focus on wildlife, or marine life, local culture, history or just the scenery. Onboard lectures enhance your experience. Think you have to sacrifice quality on an expedition cruise? Silversea Expeditions offer complete all-inclusive luxury – no roughing it here. The on-board amenities are five star deluxe, as is the cuisine. And they do mean all-inclusive – meals served with wine or premium spirits, room service, even gratuities are all included. And you won’t pay extra for the “shore trips” – all excursions and activities are included. This is really a travel product where you have to look at the value, and not just the dollar figure. Focusing on Australia, another example of expedition cruising is a company called Coral Expeditions - an ecotourism cruise operator. Already been to Australia? I bet you haven’t seen the places these guys go to! Their “Across the Top of Australia” cruise will take you to the far north reaches of the Cape York Peninsula and the islands of the Torres Strait. Then it’s a short flight in their chartered aircraft to Nhu-
lunbuy, where you continue your cruise across the top of Australia towards the city of Darwin. The focus here is remote scenery and Aboriginal culture – even a chance to meet the Tiwi people of the Bathurst and Melville Islands. Another itinerary offered by Coral Expeditions takes you west, through the ancient Kimberley Region, from Darwin to Broome. This is truly remote Australia showcasing incredible vistas, secluded gorges, tall plunging waterfalls and wide plains. You will spot amazing marine life as well as native Australian fauna. In 2018, I will be hosting a small group of travellers on this expedition cruise from Darwin to Broome. The group will be limited to 16 passengers. If interested, please contact me for details. As with all travel specials, conditions apply, and there are booking restrictions plus lots of terms and conditions to be aware of. Your TICO certified travel agent can help you to choose the perfect vacation and advise you of all the fine print and terms of booking. Next time you are considering a cruise, why not consider an expedition cruise! (John Potter is a TICO certified travel expert with TravelOnly – a Canadian-based Travel Company that has been in business for 40 years. In April of 2017, he is offering an amazing 13-day fully escorted tour of Italy called Italian Vistas. Contact John by e-mail at jpotter@travelonly.com or phone 905-646-1117)
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14 clubwest.ca | November/December 2016
Bellying up to the Niagara bar Mouth of the Niagara a great place to take shots at “Lakers�
Daaren Joyner says the mouth of the Niagara is THE place to be for fall fishing.
By Daaron Joyner As fisherman we are blessed to live in the Niagara Region, nestled between two great lakes, Lake Ontario, and Lake Erie. Both boast some world-class fishing all year round. The fall season, however, is my favourite time to hit the water. As temperatures drop and morning frosts set in, it is a guarantee many of Lake Ontario’s lake trout will migrate to the Niagara Bar located at the mouth of the Niagara River. The Niagara Bar is exactly that, a shallow bar of river bottom, deposited at the mouth of the lower Niagara where its current meets the current of Lake Ontario. Targeting lake trout - or “Lakers” in late fall at the bar is very popular due to the number of fish available to be caught: 30–40 fish days are
James Houtby with a prize walleye.
common and catching them is relatively easy. Baits of choice can range from, jigging spoons, swim baits, flukes, and tube jigs. White and natural colours usually work best while matching the bait fish in the area. Keeping your bait close to the bottom as your boat drifts onto the bar from deep to shallow is key on most days. If you brave the cold air at this time of year, not only are the Lakers eating but other species like walleye and brown trout are
as well. Trophy walleye into the 14-lb range are always possible while targeting Lakers. For example, last fall above seasonal temperatures kept the Queenston boat ramp free from ice until after Christmas. My fishing buddy James Houtby and I experienced a day to remember, January 7, 2016, that day we caught Lake Trout after Lake Trout, several brown Trout, a scrappy Chinook Salmon, and Walleyes, one of which was over 13 pounds. It was very cold, our cheeks were numb but that didn’t keep the smiles from our faces. The Queenston boat ramp is the best place to enter the lower Niagara River. An angler must travel down the river to Niagara on the lake. There are a number of things to keep in mind while fishing at the bar: 1. Be sure to stay on the Canadian side of the river unless you hold a current new York state fishing license; 2. Dress to the weather conditions, a floater suit is recommended as the water temps can dip into the 30’s, and; 3. Get lots of rest prior to your trip because you are going to need it, fighting fish all day is exhausting.
Continued from Page 16 If bass is your game, eastern Lake Erie is a must-try during the fall months. Erie’s smallmouth go on a “feed bag” as the water temperature drops. Dunnville, Port Colborne, and east to the mouth of the upper Niagara River are areas to key in on. All these areas have quality boat ramps. I concentrate on bottom transitions in water depths between 35-40 feet. Electronics allow you to identify these transitions which are sand to gravel, and rock to sand etc. Drifting using a drift sock to control boat speed is popular, however, I prefer to locate the fish first using electronics and stay with the fish as long as possible. An electric motor with spot lock is an advantage in achieving this. Spot Lock uses GPS satellite to keep the boat positioned on a spot. Once the fish are located, vertically jigging or casting blade baits popping them back to the boat while keeping the bait close to the bottom works well. Trying to focus on bait fish is important as well. Small mouths’ favourite food is the Golby, but in the fall they prefer a buffet of bait fish over a few Golbys. If you are interested in braving the bitter cold and taking advantage of the two world-class fisheries that surround us, stop into a local tackle shop, for example Martin or Josh of Grimsby Tackle are always in the know. Where the fish are, what’s working and if the fish are hungry and, most importantly, they stock the baits that work locally are all things you want to know.
We Know Fishing
Fishing since a child with his grandma, some say Daaren Joyner was born with gills. The Smithville resident enjoys educating thru seminars and tournament events when possible. Daaren is a field staffer for Stixnstones, an outdoor apparel company, and Team Canada pro. Check his Fb or instagram @daaronjoyner
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November/December 2016 | clubwest.ca
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Rev. Barry Jones: “Crushing grapes” in Grimsby for more than 32 years
Rev. Barry Jones and his wife, Bonnie. Photo by Joanne McDonald.
Centennial Park Baptist’s first location on Adelaide Street in Grimsby still stands.
By Joanne McDonald ev. Barry Jones stands at the front of Centennial Park Baptist Church, a bag of marbles in one hand and a bag of grapes in the other. “Every congregation has a choice to be one of two things,” he tells the crowd gathered for Sunday service; a bag of marbles, making the harsh sound of colliding, separate entities, or a bag of grapes, which shaken vigorously is crushed together, mingling and making juice. “We need to be a bag of grapes,” he says simply. It’s an incredibly effective and well-prepared message and one of his final before his retirement Sunday, Nov. 13. The sermon is signature Jones say
R
church members of the pastor’s 32 years serving the Grimsby congregation. They are going to miss him greatly. “So many people say they will pray for you but Barry is different,” says Don Heidman, treasurer and chair of the board of management. “He makes prayer an immediate and important part of life. He says let’s pray right now, because right now is when the support is needed.” Faith has been the compass guiding Jones through the decades of service at Centennial Park. And just as the church’s presence, from the little whitewashed wood-sided building on Adelaide Street that brought the Baptist congregation to Grimsby in 1876, through a move in 1883 to the corner of Elm and Mountain
Streets, and again in 1967, to the present location on Kennedy Road, that faith has continued to grow. Times have changed, the church now tweets out coming events, but the message, Jones says, remains the same. “What hasn’t changed over the past 32 year is the Bible as God’s word, it’s still relevant for people today and when God called me into ministry it was to preach the Word, advance the Gospel, and minister to people. Those three things are still my heart for ministry.” “The world has become much more complex. I think over the past 30 years we’ve turned our back on our JudeoChristian roots and I believe we’re suffering because of that.” November/December 2016 | clubwest.ca
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PASTIMES PYO Fruit Continued From Page 19 While the issues people are dealing with have become more complex, the needs are always the same, “which are love, acceptance and fulfillment,” said Jones. “The heart of the church is a body of believers caring for one another and finding ways to impact our culture with the message of Jesus Christ. That also has never changed since I came here to Grimsby 32 years ago.” “I think those needs can ultimately be met by Christ in the context of the church. The church needs to understand the culture we’re in and find creative ways to impact people that are immersed in post modern, secular culture. We need to convince people that the only lasting solution is to be found in the person of Jesus Christ. It’s totally vital for every Christian to live their faith. “We are grateful for his years of dedication to witness Christian faith in Grimsby,” said Ross McCallum, a member of the church since a very young Pastor Barry first arrived. “He’s been with us through many stages of life, the death of my father, the births of Madeline and my four children. McCallum calls him part of the family and says he will be greatly missed. “We wish him good health.” A relative newcomer, “I’ve only been here 23 years,”Dave Riddell says Pastor Barry is always there for the congregation. “If anything goes wrong, you can trust him for help and advice.” Jones married Riddell and his wife, Jennifer. in the Centennial Park Church. “We’ve been here ever since.” One of the keys to longevity in ministry Jones said is a love of life. Together with Bonnie, his wife of 42 years, “we make the most of each day, thank God for His blessings, we enjoyed our children as they were growing, and now our grandchildren, and see God’s hand of blessing even in times that are difficult. Every family
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and every congregation goes through tough times but seeing God’s blessing even in little ways helps to give joy and perseverance.” Bonnie is as welcoming and spirited as her minister husband and working by his side, she sees daily the love and compassion that called him to the ministry. “When there’s a need, it doesn’t matter who calls. He is so loving. I don’t think I could ask for a better husband.” He invests his life into the fellowship and congregation. And while the pastor gives, he also receives Bonnie said, crediting the support and prayers of the deacons, “the spiritual lights in the church.” Jones felt the call to ministry after a teaching career with the then Toronto Board of Education. The school board was removing the daily Lord’s Prayer and Jones, teaching Grades 3-6 at Earls Court Elementary School, felt that while his efforts were giving knowledge to the children, he was not impacting them spiritually. The transition came with the help of his pastors at the Bethel Baptist Church in Toronto. “Bud Coe and Laurie Morris were instrumental in helping me.” It was a transition to three years of studies with no money but “God was always faithful,” providing resources to stay in their home and look after the children, Lisa and Brent. After graduating from the McMaster Divinity College, Jones accepted an invitation to come as pastor to the Grimsby church.
Centennial Park has always been very supportive and very quickly became extended family. “I believe God gave me a second chance at physical life with a successful liver transplant 12 years ago.” Jones was diagnosed with primary sclerosing cholangitis – a disease that affects only one in 300,000 people – and had been waiting on the transplant list for 18 months when the call came. “The transplant surgery occurred at the exact moment of the Sunday morning service so the whole congregation was praying for the surgeon and the medical team. It just happened, it was God’s timing.” There have been many hills and valleys, but Pastor Jones has never walked alone. As a youngster, “what struck me about God was the way He wants to be close to us and through his Son Jesus wants to be part of our lives. As an adult, I still sense the nearness of God especially during times of prayer, reading His Word and being with others who encourage me.” The Bible verse that has informed his life is Ephesians 2:8-9. “By grace are you saved through faith and that not of yourselves, it is the gift of God.” “I love giving gifts and try to pass that gift of salvation on to others to receive it.” A celebration retirement dinner will be held Friday, Nov. 11 at the Grand Olympia Convention Centre in Stoney Creek. Tickets are $40 for adults and $16.50 for children ages 5-10. Call Lorein Arnott at the church office, 905-945-8985 or email, loreinarnott@ gmail.com Pastor Jones’ final Sunday service is Nov. 13, 10:30 a.m. Everyone is invited and the sermon will be “Don’t Drop the Ball.”
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Are ya nuts?! By Jan Willem-Stulp OK, now that I have your attention, I’m going for full disclosure; I am, in fact, a food nut, as are many of you. However, I don’t believe that is a culpable position; in fact I happen to know many people wish that they could share some of the confidence I have in the kitchen. Ergo, this write-up will not be about treatment of likeminded individuals who share a passion for food; instead, we’ll explore a variety of readily available food-nuts, some even locally grown, and how they can be worked into various dishes and presentations to grace your tables, be it dinner tables, or coffee tables. For millennia, nuts have been a treasured food source – ancient manuscripts and biblical texts refer to a variety of nuts, and local lore of various indigenous people make it clear that virtually every culture valued the dense nutrition nuts provided. On top of its robust nutritional contribution to a diet, nuts also stored extremely well, packed and traveled easily, and could be prepared in, or with, a variety of meals. In several places, nuts were a significant part of certain dietary staples, for example, chestnuts figured prominently in Mediterranean and Asian diets, and peanuts were a major food source in South America for centuries. For the record, due to flavour, and physical character traits, peanuts, and other groundnuts are called ‘nuts’ but are actually legumes, or a member of the bean family. In Canada, and Ontario specifically, nuts have been a pretty consistent crop, with varieties gaining popularity and fading out again. Heart nut, beechnut and butternut have all
been minimally produced, whereas British walnuts, northern pecans and hazelnuts are currently on the rise again. The interest in these crops rides mostly on their popularity, often based on health claims, or food fads. In Niagara, Grimo’s Nut Nursery of Niagara-on-the-Lake has had an impressively consistent variety of winter-hardy cultivars of several nut trees; certainly worth a visit! Our recipes will be interchangeable with locally sourced nuts, if you can get them, (the dry summer was a challenge) or if you happen to be blessed with your own nut trees! Every type of nut has a different make up of nutrient content, the majority being protein and essential fat, and each one touts different health benefits. Nuts are globally recognized as a very satisfying, and healthy snack. Riding this trend, umpteen varieties of snacks and treats have been created and developed, but in the process, many have lost the healthy attributes. Once dipped in batter and deepfried as a beer nut, or coated in sugary chocolate, any thoughts of healthy snacking will need to be discarded….although they’re still pretty tasty! In the next few months, your house, like ours will likely be subjected to more visits than usual, and we’ve put together some simple recipes to bring nuts into various social situations, like meals, coffee or cheeseboards. So, next time you’re out shopping, or trading goods with your neighbours, grab some of these treasures, head to the kitchen, and, um….(wait for it……) go nuts! (Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)
Chef In Residence CUISINE
Pecan Cream for Pumpkin and Apple Chowder This Fall soup, a favourite at Grand Oak, is based on vegetable stock, and cider, with apples and pumpkin. It is then pureed, and served with diced apples; delicious! There are different ways to finish this soup, or others like it, (ie squash and pear, carrot ginger) and this is a great way; a simple, but rich and sweet pecan cream. The natural creaminess and mild nutty flavour really enhances the soup, and gives great contrast in the bowl! Make it like this: INGREDIENTS • ½ cup 35% cream • 2 Tsp sugar • ¼ Tsp vanilla paste, or if not available, a small piece of vanilla bean, or extract • Pinch salt • ¼ cup pecan pieces
DIRECTIONS In a small sauce pan, combine the first four ingredients, and allow to gently come to a simmer, being careful not to burn this, or let it boil over. When you notice the cream is beginning to
thicken slightly, add the Pecans, and allow to simmer a few minutes longer. If you allow this to cool, it will set even more, and create a temperature contrast as well! Try this on various mild/sweet soups.
For Christmas Cheer, Go West NOVEMBER • Grounded Yoga – Join us at Megalomaniac Winery for a 1-hour Hatha yoga class & meditation with Catherine Frechette, followed by a glass of Grounded Reserve Wine. Admission $29/$24 for Wine Club members. 3930 Cherry Ave. Vineland, (905) 562-5155 • Winemaker’s Dinner— Rockway Winery, Nov. 5 at 7 pm for an intimate four-course dinner prepared by Chef Stefan Olk and hosted by winemaker David Stasiuk. Each course in paired with one of our award-winning wines. 3290 Ninth St., St. Catharines (905) 641-1030 • Holiday Murder Mystery, Dinner & Dance – Casablanca Winery Inn. Back by popular demand and just in time for you Holiday Party, we are pleased to welcome back It’s a Mystery to Me for another fabulous night. Friday, Nov. 25. Tickets
$59.95 pp+tax and gratuity. Call for reservations 905-309-7171. 4 Windward Drive, Grimsby. • Winemaker’s Dinner: Menage à Trois — Nov. 5 at the Good Earth. It’s our second Winemaker’s Dinner of the year and we are going to do a little French kissing this time around! Think Alsace, Burgundy and the Rhône! Hors d’oeuvres at 6 pm. Five-course menu at 6:30 pm. $90 pp, price includes wine at dinner, and a take home wine package. (Gratuity and HST not included) 4556 Lincoln Ave., Beamsville. (905)563-6333. • Wrapped Up In The Valley – Nov. 1213; 19-20; 26-27. $44.25pp +taxes.Join us for the most popular passport wine event in Twenty Valley. Participating wineries offer new vintage and aromatic wines paired with fall flavours from the area’ s finest chefs - including Cave Spring wine
shop with their 2013 Cabernet Merlot paired perfectly with Chef Jason’ s seasonal short rib pie. Your passport entitles you to sip and savour at 23 premium wineries in Niagara’s Twenty Valley. Collect a recipe card featuring each dish served on the Wrapped Up route! You have 3 weekends to choose from, or a Sunday-only passport for all three Sundays of the event. A designated driver passport also available for $30pp (plus HST) offering signature mocktails provided by Cherry Lane to go with seasonal food samples. Tickets: www.20valley.ca/wrapped-up • Smithville Santa Claus Parade. Saturday, Nov. 26 from 2-4 p.m. The 26th annual parade will begin at Smithville Fairgrounds, 173 West Street, travel down West Street along Reg. Rd. 20 (Hwy. 20) and end at Industrial Park Road. November/December 2016 | clubwest.ca
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Chef In Residence CUISINE
Classic Beans Almandine A beautiful classic, and one of the first things I was taught to make in ‘Culinary 101’. We used a lot more butter, though! The nutty-ness of the almonds works so nice against the beans! For additional contrast, add wax beans as well as green beans. INREDIENTS • ½ lb green beans (broad beans in this photo) tipped • ¼ cup slivered or sliced almonds • 1 tbsp butter • 1 tsp sunflower oil DIRECTIONS To toast the almonds, simply melt the butter in a frying pan, and add the almonds and the sunflower oil (it keeps the but-
ter from burning), and, on medium, gently stir until they are golden brown. Take the pan off the heat, and stir, until it is no longer cooking. Bring salted water to a boil, and blanch the beans, (cooked to al dente); At
this point, you can either chill them in water, and finish in the frying pan at the last minute, or go straight from the water into the frying pan, coating them thoroughly with the almonds and butter. Serve immediately!
For Christmas Cheer, Go West Continued From Page 23 DECEMBER • The 5 Elves Yuletide Tour – At Featherstone Winery, Dec. 3-4. Join us for our Holiday Open House as we celebrate the season with our neighbours — Malivore Wine Company, Vineland Estates Winery, Greenlane Estate Winery and Ridgepoint Winery. Each winery will have their own special events on all weekend. Tickets $20pp + HST. Ticket fees will be donated to a favourite local charity and each winery will try to fill a wine barrel with donations of non-perishable food items and gently worn winter clothing. 3678 Victoria Ave., Vineland (905)562-1949 • 5 Elves — Dec 3-4, This year we are fundraising for Community Care of West Niagara. This agency has an impressive listing of programming and services in the Lincoln community. For $20, guests will
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be able to enjoy food and wine pairings. At Malivoire, guests will be welcomed with Vivant Rose and cheese selected by The Cheesy Guys, the perfect greeting! Guests are then invited into the newly renovated tasting room for a current vintage deliciously paired with hot stone soup, created by chef Patrick Engel. The experience will then be completed by our sparkling Bisous Brut paired with a touch of sweetness. • Cave Spring Cellars Annual Taste & Buy. Saturday, Dec. 3, 1-4 pm. Cost: $25pp, complimentary for Cave|Inn Rewards members. Reservations: 905562-3581 ext. 302 or email wineshop@ cavespring.ca. Holiday shopping might not seem synonymous with tasting wine, enjoying hors d’oeuvres and swapping stories with winemakers. Cave Springs is making this necessary task much more
enjoyable. Come to the cellar, taste with the folks behind the wines and cross off those wine lovers on your holiday gift list... not to mention stocking up your own cellar for the season. The team will be on hand to discuss in depth each of the current and back vintage wines that are being poured. Ever wondered what to cellar and what to drink now? This is your opportunity to find out and compare the current and the past of our most acclaimed vintages. • Holiday Cheer — Good Girth Supper Club. Celebrate the holiday season with friends and the Good Earth family! Good Girth Supper Club is a sumptuous prix fixe dinner menu priced at $50pp. (Gratuity, HST and all beverages extra). No membership required, but reservations are, please call 905.563.6333. Note: Reservations
Chef In Residence CUISINE
Pistachio Pesto – Crust This crust, (in this recipe used on a crisp-roasted chicken breast), is a beautiful, richly aromatic topping for various meats – awesome on pork tenderloin, or even sea bass. It is so, so simple to make. As is typical with the recipes I put together, your own tastebuds must play role here for the final product. INGREDIENTS • 1 cup fresh basil leaves, packed • 1 cup toasted, shelled pistachio nuts • 4 cloves roasted garlic • 1 lemon, zested and juiced • ¼ cup XV olive oil DIRECTIONS Combine all of the ingredients, reserving ¼-cup of the pistachios. Puree this and, at the end, add the I prefer to keep the cheese out of this last pistachios for just a bit of presentarecipe, as it tends to burn, but for a dip, or tion and texture.
as an addition to charcuterie platter, add in ¼ cup of parmesan, if desired.
For Christmas Cheer, Go West Continued From Page 24 DECEMBER are available anytime between 5:30pm and 8:30pm, with the last reservation time being 8:30pm! Good Earth Food & Wine Co. 4556 Lincoln Ave., Beamsville. (905)563-6333. • Grimsby Santa Claus Parade. Saturday, Dec. 3, 5:15 p.m. The 59th annual parade will begin on Livingston Ave just East of Town Hall, travel east and ending at Ontario Street. Every year this night parade consists of approximately 90 entries including beautifully lit community floats, walking groups, marching bands and engaging entertainment. • Puddicombe Polar Express — At Puddicombe Estate, Dec. 4, 11, 17-18. Step into the magic of Christmas by taking part in our two-hour holiday special. Enjoy live music, a story while sipping on
hot chocolate & a cookie. In our Pullman car take some time doing the children’s bell craft and write letters to Santa. For the adults, finish your trip with four food & wine pairings. $20pp + HST. 1468 Hwy. 8, Stoney Creek (905)643-1015 MULIT-DATES • Fireside Fridays At Westcott Vineyards - Oct. 14 - Dec. 23. Join us around the the harvest tables, eat Zooma Caters delicious seasonal and ever-changing menu and enjoy sipping on award-winning wines by the fire. Dec. 23 is Ugly Christmas Sweater theme with prizes for the (aka worst) sweater. Westcott Vineyards, 3180 Seventeeth St. Jordan, (905) 5627517 • Wrapped Up - In The Valley — Your $44.25 (+HST) passport is a valid for one weekend (Sat. & Sun) or opt for Sundays only passport. Visit a variety of Twenty
Valley Wineries offering incredible sips & taste experiences. Call Calamus, 1-888225-9866 for tickets. • Friends & Neighbours Night at Red Stone Winery (4245 King St, Lincoln) – Every Tuesday evening 5-9:00 pm. Bring your friends, family or even your coworkers to The Restaurant at Redstone for some great food and drink on our terrace. Each week we have talented local musicians provide the entertainment for the evening. Live music starting at 6:30 pm til 9 pm. Each week we are serving stone oven pizzas for $10. Chef Sider also creates a weekly grill feature showcasing the seasonal bounty of Niagara. Wash it down with an ice cold pint, cider or glass of tap wine for $5 extra. This is a popular weekly event so reservations are highly recommended but not required. See you on the terrace! November/December 2016 | clubwest.ca
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Chef In Residence CUISINE
Candied Walnuts These are great on various occasions; as a munchie – bowl on the wet bar, sprinkled on an arugula and pear salad, or as part of a cheese board, as we’ve assembled here. We sell A LOT of cheese at Grand Oak, and our clients often ask us for suggestions or ideas as to what to serve with their cheeses. Try this; it is a simple, sweet/salty richness that goes beautifully with cheese, and preserves. INGREDIENTS • 1 cup walnut pieces • 1 tbsp butter, soft • ¼ cup brown, or demerara sugar • Pinch fine sea salt DIRECTIONS In a small pot, melt the butter, then add the walnuts, sugar, and salt, and turn to medium, stirring until the sugar is dissolved; the nuts are getting toasty at the same time.
Once the sugar is completely dissolved, lift the nuts out, and allow to cool. For
some interest, try dusting these with cinnamon, or cayenne pepper!
For Christmas Cheer, Go West Continued From Page 25 DECEMBER • Rotary Club of Grimsby’s Fantasy of Trees. Get in the holiday spirit by visiting the Grimsby Museum sometime between Nov. 25 and Dec. 11 to see beautifully decorated, brightly lit Christmas trees and festive wreathes. This event, in its 16th year, is well attended by many people from the West Niagara and surrounding areas. There is no entrance fee and all are welcome to view the displays. Attendees can purchase 26 raffle tickets for $10 that are used to win Christmas trees, wreathes and other prizes. Last year, the Fantasy of Trees raised approximately $10,000 that was donated back into our community. There is no expectation that visitors must buy raffle tickets and everyone is welcome. The “Fantasy of Trees” is a Rotary Club of Grimsby annual fundraiser used to
26 clubwest.ca | November/December 2016
raise monies to help support several local groups and not-for-profit organizations. Beneficiaries this year will include the FORT, Grimsby Life Centre, McNally House, Special Olympics, West Niagara Second Stage Housing, Big Brothers Big Sisters, Community Living, Community Care of West Niagara, Grimsby Affordable Housing and West Niagara Adult Learning. • West Lincoln Memorial Hospital Auxiliary’s annual Breakfast with Santa. Saturday, Dec. 10 from 8 a.m.-12 Noon at the Peach King Centre auditorium. $5/ person or $20 for family (5 max). •The Daily Cheese Plate at Fielding Estate Winery (4020 Locust Lane, Beamsville) until the end of December. Join us daily for our cheese plate served up in the retail store. Choose from a changing selection of artisan cheese and locally made
condiments and made to enjoy alongside a glass of our wine year round. Best enjoyed on our deck in the warmer months and fireside in the cooler months. Cost for basic cheese plate is $20 and can be added on to. Served from 11-4:30 during fall/ winter hours. Check: fieldingwines.com for more information. • Winery & Estate Tours At Puddicombe Farm (1468 Hamilton Regional Rd 8). Come in a enjoy a relaxing, fun and educational stop by our tasting bar. We always have a selection of award-winning wines for all to taste. Our staff are passionate when it comes to helping guests find a wine that fits their palate, and they are always excited to meet new guests as well as keep up to date with regulars. The selection of wines for guests to taste changes on a scheduled timetable. We always offer a minimum of two (2) white wines, two
Chef In Residence CUISINE
Hazelnut Biscotti
As a kitchen rookie, I had to learn how to make biscotti, the traditional Italian, hard cookie, meant for dipping in espresso or cappuccino. This one is made with hazelnuts, but almonds, pecans, or even pinenuts could be used. INGREDIENTS • 5 eggs, separated • 500 g fine sugar • 450 g pastry flour • 50 g cocoa powder • 1 tsp baking powder • 500 g toasted hazelnuts DIRECTIONS In a mixer, combine the sugar and eggs, and begin whisking, on high This will go for some time, so don’t do this when you’re in a hurry. While your eggs and sugar are whipping, sift the flour, cocoa and baking powder together. Also, remove as much of the dry skins off the toasted hazelnuts (a moist towel is good for this). After about 15 minutes of whipping, your egg mixture should have good volume and be ready for adding in the dry, sifted ingredients. Switch to a paddle in the mixer, on dead-slow, and gently add the dry mix, a bit at a time, until all of it is used up. Add the hazelnuts and then stir until just incorporated. Here it’s a bit tricky; the mix will have a bit of ‘nougat’ consistency.
Take ½ cup-sized quantities, and roll this into logs and place on a greased sheet, or parchment paper. Once they are all done, you may wash with egg-wash or milk, but that’s not critical. Bake in a 350C oven, until almost doubled in size, and looking plump, about 16 – 20 min; it will still be soft when you take it out!
Allow to cool for about 10 minutes, then slice with a sharp chef ’s knife, or a good serrated knife. A brief toasting will crisp these up, be careful not to burn them! These will keep, sealed for 8 -10 days, in a sealed container. Enjoy with your coffee, or as light snacks!
For Christmas Cheer, Go West Continued From Page 26 DECEMBER (2) red wines, two (2) fruit wines and one (1) icewine. The daily tours are offered; 11 am - 4 pm, to ensure a spot please prebook your group. Call 905-643-1015. • West Lincoln Memorial Hospital Auxil-
iary’s annual Poinsettia Sale. Thursday, Nov. 24-25 in the lobby of WLMH. 9:30 a.m.3:30 p.m. All proceeds to the hospital. Winter Winefest in Jordan Village. Jan. 13-15, 2017. Cost varies. Purchase tickets: Online at www.20valley.ca. The annual Winter Winefest will take place in
Jordan Village from January 13-15, 2017. This event brings together winemakers, chefs, and premium VQA wines. Enjoy premium wines, gourmet food samples, premium cocktails and craft beer served outdoors next to cozy fire pits and warming stations. Visit: 20valley.ca November/December 2016 | clubwest.ca
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wrapped up
in the valley
20+ seasonal
sip & taste
Experiences
with the
wineries of twenty valley
$44.25
+hst
November 12/13 or 19/20 or 26/27
Saturdays & Sundays from 11am to 5pm Wrapped Up in the Valley Passports are valid for one tasting at each of the participating wineries: 13th Street Winery • Angels Gate Winery • Aure Winery • Calamus Estate Winery • Cave Spring Cellars, Creekside Estate Winery • DeSousa Wine Cellars • DiProfio Wines Limited • Fielding Estate Winery • GreenLane Estate Winery • Harbour Estates Winery • Hernder Estate Wines • Henry of Pelham Family Estate Winery • Kacaba Vineyards & Winery • Mike Weir Estate Winery • Peninsula Ridge Estate Winery • Redstone Winery • Rockway Vineyards • Rosewood Estates Winery & Meadery • Sue-Ann Staff Estate Winery • Stoney Ridge Winery • Tawse Winery • Vieni Wine & Spirits • Vineland Estates Winery • The Good Earth Food & Wine Co.
tickets at twentyvalley.ca
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It’s back — mouthwateringly satisfying, boredom curing, socially fulfilling; it’s the best of food and wine... WRAPPED UP IN THE VALLEY 2016! This November, we’re offering you more than just pumpkin spice. The Twenty Valley Tourism Association is pleased to announce that more than 20 wineries have joined together to create yet another unforgettable fall experience. Come celebrate with us as Niagara kicks off this holiday season with Wrapped Up in the Valley, November 12th and 13th, 19th and 20th, 26th and 27th. Choose a weekend to enjoy a culinary treat paired alongside a premium wine, each winery will present you with a unique pairing carefully crafted to complement the noteworthy flavours of Niagara. Mark off the wineries you’ve visited along the way on the passport map — but don’t forget to collect the recipe cards at each stop as you create your own cookbook. From the top of the escarpment on the Beamsville bench, through to the winding roads in St. Catharines, come and taste the best of what the Twenty Valley has to offer. Can’t make it out for an entire weekend? The passport can also be purchased for Sundays only, providing access for all three Sundays of the program. DD’s, don’t fret! TVTA is once again collaborating with Cherry Lane to provide signature nonalcoholic cherry mocktails at participating wineries. Designated driver passports are available for $30.00 per person (plus HST). If no one draws the short straw, safe and responsible driving options will also be readily available through DanNel Transportation. The cost for a single weekend passport or Sunday passport is $44.25 per person (plus HST) and may be purchased online at twentyvalley.ca. For the optimal experience, we recommend visiting a maximum of eight wineries per day.
Why wait until December to eat, drink and be merry?
BOOK YOUR
Holiday Parties Now AVAILABLE MON.-TUES. FOR PRIVATE PARTIES. The idea for Just Cooking was born in April 2015, while on a drive in Niagara’s wine country through Vineland. My wife Amy, daughter Rachel and I, found a small building for lease… formerly “About Thyme Bistro”. To say that this place beckoned me may be a bit much but, it certainly was ingrained in me from then on and the former name was quite a pun. I’ve spent 10 years away from the restaurant business working for Atlas Van Lines Canada. A totally unrelated business in the relocation industry. These 10 years were my best 10 by far. I watched my wife give birth to Rachel, and watched my little girl
grow. I could not have done that working as a chef. Now, as the former name suggested, it is “time”. My wife and I decided instead of renting we would buy the building. We got started right away but it was a slow process while I kept my day job! My passion was always a rustic style of Italian food. A menu inspired by the food that warms people and made entirely from scratch with locally sourced (as much as possible!) produce and meats. Our hope for the future is for this restaurant to become a favorite amongst locals and a destination for others traveling the wine route.
“Another OMG moment” A MUST visit Restaurant!” “Authentic Italian Dining” “Intimate and fantastic” “A jewel in Vineland”
3457 King St., Vineland
Fresh Homemade TIM CHERRY, chef, owner
905-562-3222
Reserve @ just cooking • www.justcooking.ca