ClubWest Magazine Winter Edition 2023

FALL 2023

WINTER 2023

Caps have Ovi, Habs have Kovy!

AKA Grimsby's Johnny Kovacevic Joy of The Harmonica Ingo Andersen is in the zone Preservation Pays Off Village Inn razing motivated residents Glass Blowing

An All-In-The-Family Chapman Endeavour

Special Supplement to Special Supplement to

Hoping to Go Viral

Chef In Residence

Willi and the 4 5 6 Boys Jan-Willem Stulp conjuring creative content Tables Tasty Treats

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Glass blower Johannes ‘Yo’ Chapman has refined his skills

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over decades and now offers his creations at Grimsby’s Art & You. His artsy mother, Nina, planted the seed and now Yo has started passing on some of the knowledge to his son, ‘Yoee’. – Page 6

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Page 23 – CHEF IN RESIDENCE Chef Jan-Willem Stulp creates with best fall harvest has to offer FALL 2023

WINTER 2023

ON THE COVER Photographer Joanne McDonald captures Johannes Champman in his natural habitat - the glassblowing shop where he does his magic.

Caps have Ovi, Habs have Kovy!

AKA Grimsby's Johnny Kovacevic Joy of The Harmonica Ingo Andersen is in the zone Preservation Pays Off Village Inn razing motivated residents Glass Blowing

An All-In-The-Family Chapman Endeavour

Special Supplement to Special Supplement to

Cover.indd 1

Hoping to Go Viral

Willi and the 4 5 6 Boys conjuring creative content

Chef In Residence Jan-Willem Stulp Tables Tasty Treats

Serving West Niagara & Winona 2023-11-23 4:33 PM

OUR TEAM 15,000 copies distributed in Niagara West,Winona Proudly Published By 100% Niagara owned, and operated by 1602207 Ontario Ltd. 1 Mountain St. Grimsby L3M 3G6 Ph: 289-235-9500 Email: info@wn3.ca

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2 clubwest.ca | Winter Edition 2023

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Contact Dean’s office for inquiries & assistance with:

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STAYING CONNECTED

“Either write something worth reading or do something worth writing.”

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opinion

- Benjamin Franklin Don’t know about you, but where did the year go!

When we rebooted ClubWest Magazine back in June it seemed like there was eons of times left in the year to get things done.

Poof!

The year is gone and, being very generous here, I may have knocked off two items. Problem is, I have about 40 things I really wanted to accomplish this year.

None of that is a complaint. It is the simple reality of a small operation working to get by and do some good things in its community. It’s a sentiment most small business operators feel.

But rebooting this publication, while a lot more work, does give continuing satisfaction to our staff. Few communities - big or small - have their own glossy magazine anymore. For us, it give us the chance for long-form writing. For advertisers it provides an opportunity to promote themselves in a first-rate publication with very high production values.

Case in point, check out some of those shots Joanne McDonald got with Yo Chapman doing his glass blowing thing.

They are very cool, as is his work. Tough to be a cool cat when you’re working with a 2,400-degree Fahrenheit furnace...yet he pulls it off.

In another realm of the artistic creation landscape is Chef Jan-Willem Stulp of Grand Oak Culinary Market in Vineland.

He does not just whip up the amazing looking images you see. He plans, based on time of year, to educate and satiate West Niagara residents through his Chef In Residence feature.

And preparing the food is only part of his fun as creating colourful and tantalizing presentations is also on his docket.

Ensuring all have just the right garnish and plates are set just right so readers can almost taste the dish because of what they see - that’s a gift; one which he coaches his crack staff on every day.

We’re very lucky with what we get to do and we appreciate that opportunity. As has happened with ClubWest’s sister publication, NewsNow, we hope to grow ClubWest in 2024 so we can expand on our offering and cover even more ground in Niagara West.

So grab a coffee and a comfy chair and give this a read. Let us know what you think; of what you would like to see more.

Enjoy!

Mike Williscraft, Publisher, ClubWest Magazine

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Sky’s The Limit In World of Glassblowing

Johannes ‘Yo” Chapman works on this latest piece. McDonald- Photo

By Mike Williscraft emember the old saying, “You’re caught between glass and a hard place”?

Metaphorically speaking, Johannes Chapman sees it that way.

The veteran of 20-plus years of glassblowing sees his chosen medium in a distinct light and, over those decades his views and skills have evolved.

“Lately, as a glassmaker, I’ve kind of been creating a rock. I am into stones and rocks a lot and as a glassblower you’re just synthesizing the process of creating a rock,” says Yo, as he is known to his friends. “All glass is is a clear rock, basically. It will behave just like a stone would unless you break it because it is brittle. It has the longevity of a stone and a similar makeup. It’s just sand – so through the process of glassblowing, we’re basically just making a rock.”

Yo has been an employee at Grimsby’s Art & You - working with owner Shauna Daley and her husband Mark Chindemi - for several years and books time at a glass blowing facility in Niagara Falls most regularly. His creations are on display at the Main Street West shop.

His road to Grimsby and glassblowing has been a winding one, one which fate seems to nudge along.

His initial intention was to go into the creative world of marketing and studied that in college. His wanderlust mentality told him that was not his future.

“School for it taught me that was not what I really wanted to

R

do,” Yo laughs.

“While at college, I regularly hitchhiked from St. Clair College to his Niagara home. I think I was the last hitchhiker on the 401. I always like the randomness of it.”

Years later, a chance meeting with a good samaritan who gave Yo a ride one, would prove to be a significant connection nudging him further into the world of glassblowing.

“The guy (Paull) who gave me a ride was a glassblower and we had a good talk. We were driving in the car and I said, ‘I feel like I am an artist in a undiscovered medium and I flashed on glassblowing, but I didn’t really believe it. It seemed like such a far-off concept,” Yo says.

After quitting school, he travelled for several years. While travelling, he was not seeking out glass as a feature, but he did recognize it kept popping up.

“It was there in Venice and when I visited Pele in Hawaii,” notes Yo. His travels eventually brought him back to Niagara.

“A friend of mine knew Angelo Rossi, who runs the Glass Factory in Niagara Falls, was looking for someone to help with grinding. My friend just said tell them you’ve got experience, then go in the back and figure it out. So that is exactly what I did. After about four months, they brought me over to the hot side,” Yo recalls. That was his start.

“That same summer I had met a girl who was going to school up at York (University). Fast forward a bit, I was going to go

Johannes ‘Yoee’ Chapma, right, helps his dad in the shop. McDonald - Photo

Yo fires a Fall Ball, one of his most popular creations. McDonald Photo

Continued From Page 7 live with my girlfriend and I was thinking I would try to look up that dude who picked me up and I would find my way into the glass that way. I had a working knowledge at that point, I wasn’t scared of the heat and I could manage the bare minimum of the basics. I could get along in the studio and help out.”

“So I went looking for him. I never actually found him.

They told me that he wasn’t at Harbourfront anymore and that maybe I could find him at this place called Geisterblitz.”

Checking out Geisterblitz did not prove fruitful, but he did get invited to a party later that week and he hoped to make some new connections. It worked. He was told Paul Zipps needed some help and that turned into more experience with a new gig.

“So I go in there one day, and someone came in and said any of you guys know a glassblower who drives a Volkswagen

8 clubwest.ca | Winter Edition 2023

Beetle? Paull (Rodrigue) was standing across from me and was like ‘Well, nobody other than me. Then I look at him and go, “You’re the dude!”

“He had cut his hair, mine was a lot longer. We had not realized that we knew each other from the hitchhiking event and had been working with each other. That was a cool moment.”

And that connection set him firmly on the glassblowing path.

“That really was where I started doing more and learning more through the access that I gained at Geisterblitz. It started with renting time to get skills and make what I could make at the time. It’s never been a cheap thing. I could only really do it when I could afford it and I would work whenever I could find someone who would hire me,” Yo says.

“Over time, I ended up working with Angelo (Rossi) again

ARTS Glass Blowing Continued From Page 8 in Niagara Falls for a couple more summers. In that time, it was a great time to grow and learn my skills because, in the evening, assistants had time to make things. It was our time to shine.’

Then in 2005, he bumped into Paull again, who was looking for help, so Yo started working for him in Hamilton.

“Paull’s got some really great stuff. One of the main reasons I like working with him is I learn a lot. Through all that time of assisting, you are constantly learning and developing skills,” says Yo. That recognition that all artists and their work are different and that each has different specialities and skills served Yo well.

“I learned how to not care from Angelo. I learned to care with Paul. Both are important,” he says.

So from a highly creative world, Yo found himself immersed in a more factory like setting at a shop near Guelph.

“That was more of a factory. I was very studious there because I could learn my potential of what you can crank out.

They’re blowing glass into pre-made molds with a consistent colour mix because they have to make 120 of a certain style and colour of ball,” Yo notes.

“You learn precision. You learn timing and you learn how to cut out unnecessary steps. As far as honing the craft, it was very helpful.”

And to have that evolving skill set is what he says allows a glassblower to push further and further into the creative realm.

“A lot of people can make glass look nice. To make it look really nice takes another level of touch,” Yo says.

For him and his style, he appreciates what well-rounded skills can mean.

I like technical accuracy mixed with whimsy. I like the whimsical aspect of just seeing what happens and mixing that with the technical aspect of exerting your will upon it. I can’t wait to see how that looks,” he says.

“It is a tough balance, but that is what I am trying to do.

It’s hard to achieve the things you would like to do or even imagine doing. Attaining that is very hard because you need to have the right people, the right conditions, the space and high cost. There’s a lot that goes into it and a lot of barriers go into creating glass. That is why, when you make something awesome, it’s just so sweet.”

His experience in the glassblowing industry has also helped

Some of the tools of a glassblowers’ trade McDonald- Photos

Multi-coloured glass crystals to colour a Fall Ball.

Yo takes “the gather” - the initial glob of molten glass - and fires it in the glory hole.

The Fall Ball all done, one last snip and it is ready for final touch ups.

Winter Edition 2023 | clubwest.ca

9

Continued From Page 9 him for some philosophical thoughts. A couple being: • Burning: it’s a feeling and a smell - you have to feel the burn and put that into what you are making. You have to power through.

• Heat is to glass what water is to a mermaid.

Perspective, all artists have a unique one.

“Glassblowing is an ancient practice and, in some way, you’re connected to a form of tradition. The process that we make glass with today is the same as it’s been done for hundreds of years,” says Yo. “It’s also a fascinating craft. Between jargon and tools, techniques, it’s all very specialized because it is not widely known.

The amount you can learn about glass is quite cavernous. You are only bound by your skills and your imagination.”

He recognizes others may have an interest in trying glassblowing. Because of that, Yo is looking at developing glass blowing classes in 2024, where “students” would learn some basics and, with help, create something they could take home.

He notes that initial exposure to the craft, through his mother, Nina, who studied glassblowing at Sheridan College, is what gave him his initial curiosity, so passing on an opportunity to others is important.

In time, he may also be finding himself developing that connection to his own son, Yoee (both are names Johannes), 15, who has been helping him in the shop with recent work.

“I’m embroiled right now in a big job which has taken me away from Art & You sometimes and the time to work on creative glass. A company has me making multiple hundreds of shapes that they are going to suspended throughout their condos and lobbies. That is going to take about two more months,” says Yo. With Yoee, “He’s always been around it, in the studio with me on and off, his whole life. This summer was his first real, slow introduction. It’s nothing serious at this point. He’s said he’s glad to help out but I don’t know if this is something I want to do for my whole life.”

When this contract is fulfilled, he is planning to develop his repertoire and create a catalogue to allow potential customers to view samples of what he can do to gain ideas of what they may like for their home or business.

“The sky’s the limit. I’ve taken a course at Corning for making goblets. I also do platters, bowls, glasses, virtually anything,” he says, adding any order taken can be filled in late January, early February when his contract is fulfilled.

Popular at Art & You are his Fall, Happy and Chakra Balls.

He also does a hanging vase that many like.

“It’s kind of like a glass ornament but it’s a little bigger and made to hang a plant.”

To find out more about Yo Chapman’s work, drop by Art & You, 5 Main St. W. in Grimsby, or he says ClubWest readers can “feel free” to call or text him with questions/feedback: 289-687-6789.

(L to R) Three generations of glassblowers - Yo’s mother, Nina, her grandson Yoee, and Yo Chapman check out one of his latest creations. McDonald - Photo

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Customers valued at Mountaineer Movers When Mountaineer Movers celebrated 41 years of business in 2019, the team looked back into its past to remind themselves of the history the company has drawn from.

In 1951, Harry Mans immigrated to Canada from Holland with his family.

Harry’s first job was to work on the farm that sponsored them when they came to Canada.

“As our family got older, Harry saw the need for his family to work together. The family started delivering mail routes, then newspaper routes and soon flowers as well,” as Sarah Mans-Keddie recalls her late mother, Wendy Mans-Keddie, telling her.

“One day Harry saw an advertisement for a moving business that was up for sale.

After some careful deliberation, he purchased the business name, Mountaineer Movers. Thus, the ‘family’ business began!”

The family’s consideration of their customers is what sets them apart.

“As a family, we understand and realize that moving can be one of the MOST stressful times in a person’s life,” says Sarah.

“We strive to remember that we are servicing a wide variety of people and demographics and they are confronting a major change in their lives. They are leaving a place they have called home for a new and unfamiliar place that will soon become their new haven.”

Sarah’s father, Andrew, who has over 40 years of experience, does all in-home estimates as well as Tom Ensign, an employee of several years, with Sarah overseeing the office administration.

“We would not be a moving company without our movers – our ‘guys’. These men make Mountaineer a continuing success,” notes Sarah.

The company’s philosophy

is simple, she noted, success is honesty.

“All in all – trust your instincts and treat all those around you, whether they are family, customers, or employees with respect, dignity and encouragement. This is our philosophy on running a Andrew Keddie (holding Lola), with his daughter Sarah successful and prosperous Mans-Keddie (holding Abby), late wife Wendy Mans-Keddie. business,” says Andrew.

45th

sarah@mountaineermovers.com

26 LINCOLN PROGRESS EDITION 2023

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2023-11-23 2:20 PM 2023-03-22 2:47 PM

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2023-11-23 2:16 PM

out of this world!

Willi and the 4, 5, 6 Boys series launches February 22 @Willi456 on the Quantum Leap Entertainment YouTube channel. Cast and crew (L-R) Eric Zabal, Anthony Carrillo (calettomusic), Dwayne ‘Bacon’ Maye, and ‘Alpaca’ Dave Nottrodt. McDonald – Photo

By Joanne McDonald he 80 alpacas craning their necks over the fence look real enough.

And it’s definitely a working farm with the hay bales and tractor and barking dog.

But step inside one of the barns converted to a film studio, and Toto, you’re not in Kansas anymore.

Otherworldly filming that has been under wraps for months at a picturesque animal rescue ranch in St. Anns is set to launch on the Quantum Leap

T

Entertainment YouTube channel. The first episode of Willi and the 4, 5, 6 Boys will air February 22, @Will456.

The series is a science fiction/comedy about Willi AI (Artificial Intelligence), ‘Alpaca Dave’ and the ‘boys’ who have unearthed the power and the formula to travel through time, space and parallel worlds.

Upcoming episodes will bring the intrepid cast and Willi to an intergalactic speak easy, a Las Vegas-style VIP lounge in space for competitions, games and

adventure, where they will vie for coveted stones that will bestow great power on characters competing from across the galaxy.

Generative artificial intelligence may be making it hard to tell fact from fiction these days. But series’ inventor/director/ producer Dave Nottrodt and his cast and crew have their feet solidly planted on terra firma. It’s just their heads that are in constant orbit around the galaxy.

They’re like science fiction comic book Winter Edition 2023 | clubwest.ca

14

PASSIONS Performance Art Continued From Page 14 characters come to life and meeting them means changing gears fast just to keep up.

Containing their enthusiasm as they work around the story board for upcoming episodes seems a bit like herding the alpacas back into the barn. But once you adjust your time zone to the infinity mirrors that threaten to pull you into their vortex and the LED-infused film sets, you soon get a glimpse inside Nottrodt’s head

which is packed with futuristic technology and cool gadgets.

The series may be fantasy, but Nottrodt’s inventions are just biding their time to becoming mainstream.

Remember Tom Swift and his Electric Rifle, a book written in 1911 about a rifle that fired bolts of electricity? That story would later inspire aerospace scientist Jack Cover to invent a device, which in a nod to Swift, he named the TASER, an acro-

‘Alpaca’ Dave Nottrodt is the future’s Doc Brown from Back to the Future with a head packed full of futuristic technology and cool gadgets.

nym for “Thomas A. Swift’s electric rifle.”

Arthur C. Clarke’s 1960s short story Dial F for Frankenstein was about a global interconnected telephone network, a concept that later served as inspiration for the World Wide Web. Only be warned, in the book, the invention would take over the world.

And how about the comic book “Astro Boy”? You can form your own conclusions when you meet Willi AI. Nottrodt will introduce a number of inventions to be showcased in upcoming episodes: from quantum nano computer technology, DNA infusers, a holoscape and micro chill, to quantum sterilizing wands, infinity shuffle board games AI time troopers, recovery rings, and Quantum Quench, a recovery drink to replenish the body after time travel (which by the way is ten times worse than jet lag.)

And who knows. Nottrodt may come up with a way to make the 4,5,6 boys invisible.

“He’s a genius. He is passionate about his creativity,” says friend Craig Denby.

“He’s 2023’s Doc Brown from Back to the Future,” says cast member Dwayne ‘Bacon’ Maye.

Nottrodt said the eclectic crew, also including Anthony Carrillo (calettomusic) and Eric Zabal all bring their own talent specialties to the show.

The series opens with Alpaca Dave and the boys scouring the farm with a metal detector and finding the power and formula that charts their course. They discover the ‘quantum-minium,’ a box full of four, five and six leaf clovers (which incidentally Nottrodt, in reality, has found by the hundreds growing on the farm) and eight stones or jewels that embody character traits and bestow great power on the winning competitors who meet on the ship for intergalactic games.

Who knew a rural farming community situated along the banks of the Twenty Mile Creek in Niagara Region would be home to a space station.

Winter Edition 2023 | clubwest.ca

15

PASSIONS Performance Art

Ready for games and adventure, Willi AI and Dave Nottrodt with (L-R) cast and crew Dwayne ‘Bacon’ Maye, Eric Zabal and Anthony Carrillo (calettomusic) launching February 22 @Willi456. Photo by Anthony Carrillo.

Alpaca Dave heads into infinity crossing time, space and parallel worlds.

16 clubwest.ca | Winter Edition 2023

Opening windows of time (L-R) Eric Zabal, ‘Alpaca’ Dave Nottrodt, Anthony Carrillo (calettomusic) and Dwayne ‘Bacon’ Maye.

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PASSIONS Performance Art Continued From Page 16 Dave and his wife Shelley run the animal rescue operation at their TimberLane Ranch in St. Anns.

They’re salt of the earth when you meet them and they work both on and off the farm to keep all the animals in oats and hay. They started with plans to provide a home for about 20 animals. Twelve years later, they’ve reached 80 and counting with alpacas, llamas and horses.

Proceeds from the YouTube series will help support the operation and provide care for the animals who now share the farm property with visitors from outer space.

Willi and the 4, 5, 6 Boys is definitely going to find a YouTube following with the science fiction, Indiana Jones adventure loving crowd.

There is a call out for auditions to join the series’ cast.

Contact the studio at quantumleap.drn@gmail.com or call 905-984-1257. The studio is also available for in house commercial and integrative product placement shoots.

Head through the quantum escape tunnel if you dare.

Willi AI with the 4,5,6 Boys (L-R) Dwayne ‘Bacon’ Maye, Anthony Carrillo (calettomusic), Eric Zabal and series director/producer

18 Fall Edition – Photo Daveclubwest.ca Nottrodt.| McDonald

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In a blink, you’ll be cutting grass

By Jan-Willem Stulp losing out the year is often somewhat of an ambivalent experience for us South Ontarians.

Spring-to-Summer transition is often pretty quick, but Fall-to-Winter is no less so; it seems that just a couple of weeks ago, we were still picking some straggling strawberries and some late apples.

Then it dawns that it WAS only a couple of weeks ago; and this morning everything is frosted and car windows need to be scraped.

Seems to me we should be easing into summer, or winter, for that matter, a bit more slowly. I’d like a little more time to get to some of those activities that always get by me.

In the “spring”, which lasts barely three weeks or so, the garden prep I want to do is rarely complete, and I’m left staking tomatoes when they are three feet high, and looking for support. And in the Fall, I usually have several things unharvested, (beets and leeks, this year) and I’m putting the winter covers on the beehives in early November!

That’s what I’m talking about, we get lulled by the mild days in October, and the next thing you’re frantically digging bulbs that aren’t frost-hardy.

Thankfully, there’s also lots to be grateful for. This Fall we welcomed another granddaughter. We’re on track to having the best year ever at The Grand Oak Culinary Market. By all accounts it’s been a good year for the wineries.

C

Also, it’s getting to be ‘comfort food’ time: slow-cooked stews and savoury chowders, hearty risottos and robust pasta dishes and, for dessert, apples and pears, various dried fruits and nuts.

Most of the fresh ingredients that we used to get from the gardens are now only locally available from greenhouses, and, of course, in preserved format, ie pickled, dried, cured or deepfrozen.

In our garden, the only legitimate hangers-on are a few exceptionally robust kale plants, some Brussels sprouts and a couple of our herbs.

We’ve managed to stock away a good crop of squashes, have ready access to most root vegetables and are looking forward to cured meats and roasted apples.

And, of course, living in Vineland as we do, we’re surrounded by many exceptional wineries. Sampling the local harvest can be a rather enjoyable endeavour, and we tend to explore these, often making a point of bringing home a case or two for enjoying with friends and family.

As you prepare for a Canadian winter, make an effort to find hearty, house-aromatizing dishes to cook, sample, and share with loved ones, have some local wine on hand for those serendipitous moments, and find ways to really enjoy the colder months; before you know it, you’ll have to park the snowblower and start the lawn mower.

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

Winter Edition 2023 | clubwest.ca

23

Chef In Residence CUISINE

Smokey Ham and Mustard Chowder Wisk the seasonings in with the first 3 ingredients and let sit for 10 minutes, then add the oil, wisk again, and adjust seasoning.

This is quite a versatile recipe, we’ve modified this with grainy mustard, or maple, or even curry, for a more exotic dressing! Just play, while tasting the results, and you’ll find something delightful.

INGREDIENTS • 1 ea small potato, onion, parsnip, celery rib, peeled and diced • 300 g smoked ham, diced • 1 clove of garlic, peeled, minced • salt and pepper, thyme • 250 ml 35% cream • 15 ml ea grainy and dijon mustards Serves 4 DIRECTIONS In a small pot, sauté the minced garlic; when fragrant add the vegetables. I tend to season at

this stage, lightly, to begin flavour development.

Once the vegetables are beginning to colour, add 1L of water, (or stock if you wish) as the base for the soup.

Simmer this until soft, probably 20 minutes or so, then puree. If serving right away, add the ham and cream and return to heat.

Add the mustards, and begin tasting to finish – you’ll have to determine the depth and heat of the mustard you like, so you can add more if you like a bit more pungency.

Finish with salt and pepper, and a nice garnish; chives, crispy bacon, cheese or a swirl of cream are nice.

W inter is around the corner

December 2023 • Gnome-vember Workshop is Back! Dec. 3, Ridge Road Winery 11 am-1 pm. Tickets include: A 6oz glass of Ridge Road wine of your choice. Guided instruction on building your 54” high holiday garden/porch Gnome from our friends at Winona Gardens. All supplies and accessories needed (hat, nose, arms and mittens) to bring your new friend to life! $75 per person (plus tax) Our patio menu including sandwiches, charcuterie, artisan cheese boards, sweet treats and wine cocktails will be available for purchase. After the workshop relax on the outdoor wine patio with your glass. The workshop will take place in our event barn, please remember to dress for the weather if it is chilly.

• Back Vintage Party - Dec. 9. London Born Company. 1-5 pm. Enjoy a back-vintage tasting of 5 of our best wines, light refreshments and charcuterie. Enjoy the event in an intimate setting and discover our winery.

Tickets $65 • Seminar: Meet the BeeKeeper - Dec 9.

Thirteenth Street winery. 11 am and 1 pm.

24 clubwest.ca | Winter Edition 2023

Dive into the fascinating world of bees with WillowBee Apiary beekeeper Tony Van Oostrom. Discover the essential role bees play in our ecosystem and learn about the art and science of beekeeping. From understanding the difference between pasteurized vs raw to learning the creamed honey process and local honey benefits, this seminar promises a hive of information. You will also get to sample a variety of different WillowBee products. Also included in the ticket price is a bottle of 13th Street wine to enjoy at home! This seminar is for ages 19+.

• Wine and Food Experience Seminar: Holiday Traditions. Dec 14. Thirteenth Street Winery. 6 pm. Jenn Greenwell, one of our wine bar team members, has a passion for wine, food, and travel. She is always sharing her culinary experiences with us. Join Jenn in December as she leads this wine and food experience seminar sharing some unique holiday traditions from a few favourite countries including Canada! Discover the cultural influences of the cuisine and a few new holiday

pairings! $35 / $25 Wine Club Memebers.

• Holiday dinner dance! Dec, 15. Honsberger Estate Winery. 6-9 pm. Invite your friends or colleagues to celebrate the holidays and let us do the hosting! Live music by Michael Sarancino and Tara Stanslick. This event is perfect for friends-Christmas or small businesses. Doors open at 6 pm, dinner at 7 pm, dancing starts a 9 pm.

• New Year’s Eve At The Winery.

Dec 31. Megalomaniac Winery. Seatings at 5:30 pm and 8 pm. Book online to reserve your spot for two different ways to ring in the new year at Megalomaniac: Apps at the Wine Bar: Wine bar seating with a set menu of three small plates, from 5 pm. $32/person plus wine. Dinner at Megalomaniac Food+Drink: Prix-fixe four course menu (vegan option available). $100/person plus wine.

• New Year’s Eve with Chef Andrew Thorne.

Dec 31 st The Good Earth. Sunday, Dec. 31 from 6-9 pm in the Culinary School. Celebrate the year ahead with a welcome glass

Chef In Residence CUISINE

Kale & Roasted Vegetable Salad in Cider Dressing Kale is often overlooked for salads due to its texture, but gently kneading the leaves and then rinsing them totally changes the texture.

We’ve combined cold-weather ingredients for his salad, which will be quite a hearty one. I used kale from our gardens; burgundy, dino and bi-colour, but regular green kale would work as well. It’s just not as colourful.

Root vegetables like carrot, parsnip and red onion - as well as some cherry tomatoes and squashes - were roasted with a bit of oil and seasoning but feel free to use what you have, again, keeping in mind colour and texture. For contrast, I’ve sprinkled roasted sunflower seeds on the salad. Here’s the dressing: INGREDIENTS • 125ml apple cider • 30 ml apple butter (I use this for texture, but it’s not strictly necessary) • 60 ml apple cider vinegar • salt and pepper

• dried thyme, to taste • 500 ml neutral oil – we use sunflower, but vegetable oil would work.

DIRECTIONS Wisk the seasonings in with the first three ingredients and let sit for 10 minutes or so.

Then add the oil, wisk again, and adjust seasoning.

This is quite a versatile recipe. We’ve modified this with grainy mustard, or maple, or even curry, for a more exotic dressing! Just play, while tasting the results, and you’ll find something delightful.

W inter is around the corner

Continued From Page 24

of Aria and then enjoy 5 courses plus pairings at our cozy communal table. We’ll be serving our favourite special occasion wines, including some that have been tucked away. $175.00 + HST • Holiday Open House. Multiple dates between Nov 25 and Dec 3, 2023. Kacaba Vineyards Winery. Celebrate the Holidays with Kacaba Vineyards. Together we will sample extraordinary wine, and fantastic food

by Zooma Caters. Help us toast to the close of the 2023 season! Food and wine pairings are to be determined within the next coming weeks. Reservations/Timeslots Required. $30 per guest - Free for Founders Club members, plus 2 guests.

• Winter Wine Trail - Multi Wineries.

December 2 & 3. Noon-5 pm both days.

Tickets are $45 per person (+tax). Kick off your holiday season in style! Join us on Dec. 2 and 3 for an unforgettable Winter Wine Trail experience! Embark on a delightful journey through five incredible wineries – you get to

choose where to start! Your ticket treats you to a specially engraved sparkling glass from 4 of these wineries, topped off with a charming champagne stopper. It’s the perfect way to assemble a fantastic collection for entertaining during the festive season. Each winery will be pouring a delightful sampling of their finest sparkling wines, expertly paired with a delectable two-bite sensation. Don’t miss out on this sparkling adventure! Grab your tickets and let’s make this holiday season truly memorable. Cheers to joy, laughter, and the magic of the holidays!

Locations, Wine and food offerings ~ Featherstone Estate Winery Whipped egg mousse with Salmon Roe on crostini – 2017 CUVÉE JOY; ~ Fielding Estate Winery Crostini with Brie & Strawberry Compote – TRADITIONAL METHOD SPARKLING ROSÉ ~ Sue Ann Staff Estate Winery Provisions Peach Jam Empire Cookie – 2020 FANCY FARM GIRL FROSTY FIZZ ~ Malivoire Wine Company Sausage Roll

with an Apple Compote – NV BISOUS BRUT ~ Cave Spring Cellars Indian Samosa with Tamarind Chutney – NV BLANC DE BLANCS BRUT • Christmas Crafts at Puddicombe Farms.

Dec 3 & 10.10 am, 11 am, 1 pm or 2:30 pm.

Take part in a two hour special event with live music while sipping on hot chocolate and nibbling on a cookie. Snuggle up on L’il Pudd’s wintry train ride, create a Christmas craft, bring your letter to Santa & Mrs. Claus.

While you are on your trip, enjoy four food and wine/cider/juice pairings at each destination. The Children visit Santa for a family photo and gift. Email : info@puddicombfarm. com to register. 12-24 months $19.95 and 3 years and up $34.95.

• Live Music at Megalomaniac Food + Drink. Megalomaniac Winery. Friday, Dec. 8.

7:30- 10 pm. Saturday, Dec. 9. 1-4 pm. Join us for wine by the glass or dining accompanied by great live music. John Neudorf (jazz Winter Edition 2023 | clubwest.ca

25

Chef In Residence CUISINE

Fall Mushroom Crostini, with Truffle Olio Mushrooms are very much a fall/spring item in Niagara, winter is too cold, and summers are often too hot.

When it’s wet and mild out, the mushrooms do well. Every Spring and Fall, local foragers present us with a variety of funky fungi, usually comprising meadow mushrooms, puff balls, morels and chanterelles.

Local growers ply their shiitakes and oyster mushrooms, all of which is to say, we have lots to choose from. Last week, a grower showed up with a beautiful selection, including Lion’s Mane, which I hadn’t seen for some time!

For this crostini, instead of the usual bruschetta or muffuletta, which we often work with, try this as a warm hors d’oeuvre.

INGREDIENTS • 400 g mushrooms, various • 2 cloves of garlic (I used roasted ones) • herbs, such as thyme, rosemary, parsley • salt and pepper • oil with which to sauté • A good baguette, freshly baked.

DIRECTIONS The mushrooms will need a good inspection and cleaning, especially if they have been foraged.

Slice or tear them into smaller pieces; they will shrink as they cook.

Dice the garlic and begin sautéing it in a frying pan with bit of oil until it begins to colour.

Then add the mushrooms. Initially, they will

absorb all the oil, but, as they shrink down, they will begin to release it again.

Season lightly with salt and pepper once the mushrooms are noticeably fragrant and hot.

Add the herbs; finish seasoning and serve immediately with freshly sliced baguette, then drizzle with truffle oil; the aroma is intoxicating, and the flavour is delicious!

Continued From Page 25 classics): Friday, Dec. 8, 7:30 pm to 10 pm.

Claralux (Canadian folk/acoustic rock): Saturday, December 9, 1 pm – 4 pm.

• “It’s a Wonderful Life”. Dec 8-10. Vieni Estates Wine & Spirits.Vieni presents the show “It’s a Wonderful Life” is based on the beloved Frank Capra film, this Holiday Tradition comes to life on stage in this charming adaptation. Our production is suitable for all ages and takes place at the beautiful event space at Vieni Estates Winery. Matinee Shows – Ticket includes your seat at the show. Food, Wine and Drinks available to purchase at the show. Dinner\Lunch Shows – Ticket includes your seat at the show, 3 course meal and wine at dinner. Snacks, Wine and Drinks available for purchase during the show (after dinner). $55 per ticket.

Book at theatrebacchus.com • Wine & Food Experience Seminar:

Holiday Jingles with Bubbles. Dec 8-1622-23. Thirteenth Street Winery. Did you know we produce FIVE different Traditional Method Sparkling wines all made using the same method as Champagne?

Sommelier Corinne Witusik will guide you through a blind tasting with several sparkling wines including one from Champagne! You be the judge! Can you tell the difference between Champagne and Ontario Traditional Method Sparkling? Discover why sparkling wine is so versatile and try out some new pairings and cocktails you can share and enjoy this holiday season with friends and family! $35 / $25 for wine club members • Sue-Ann’s Holiday Sip & Savor.

Dec.16 & 17. 11 am to 4:30 pm both days. We are rolling out the red carpet for a delicious weekend of holiday flavours.

Sip and savour your way through SueAnn’s century home, all dressed up for the

holidays! Enjoy deluxe wine & food tasting stations on the way -- we are opening our premium wines, pairing them with delicious foods to warm and delight your senses. Plan to spend an amazing hour touring and tasting your way through Sue-Ann’s home! Tickets are timed for entry in 15 minute intervals to ensure the house is never overcrowded. There are EIGHT tickets available for each 15 minute interval.Tickets are $45+HST per person. $5 from each ticket sale will be donated to the Howard V. Staff Memorial Fund at the Niagara Community Foundation, supporting St. Catharines Community Care.

• Fondue in the Wine Bar. 13th Street Winery. For all December. Join us for a feature fondue with a selection of dippers.

Available Monday to Friday 11am to 4pm Relax with a glass of wine and enjoy!

Reservations are not required.

W inter is around the corner

26 clubwest.ca | Winter Edition 2023

Chef In Residence CUISINE

Red Wine Risotto w Sopressata & Herbs (and Chicken) Sopressata is a ‘pressed’ salami, with a distinctive flat shape and, incidentally, a delicious flavour and aroma.

To make this dish, use a nice red wine, (I used cab merlot) and herbs, with lots of root vegetables.

INGREDIENTS • 200 g arborio rice •300 ml red wine • 250 ml various root vegetables (onion, carrot, parsnip, celeriac, shallot, leek) diced • 150 g sopressata, (I used mild, not hot) • salt & pepper • various herbs, chopped • chicken stock for extra liquid DIRECTIONS Begin the risotto by toasting the grains carefully in a bit of oil, then adding half the red wine, and reducing the heat.

Let the wine absorb, then add the rest of the wine and season lightly.

I tend not to stir the rice too much as it cooks to keep it from becoming sticky.

Once the wine is absorbed, test the rice.

If you like it done a bit more, continue adding chicken stock until the desired doneness is achieved. Keep this warm.

In a sauté pan, cook the diced sopressata with a bit of oil; once it begins to render, add the root vegetables and stir.

The vegetables should be almost done. Add the rice into this dish with a bit more chicken stock until hot and tender. Adjust seasoning and serve immediately. I seared a chicken breast, as accompaniment, but pork loin or beef slivers would work equally well.

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• Holiday Wine Cocktails. 180 Estate Winery. Every Saturday and Sunday in December. Enjoy unique, hand-crafted wine cocktails every Saturday and Sunday in December (starting Saturday Dec. 2 until Sunday Dec. 24). Enjoy wine tasting flights, wine by the glass, and delicious casual fare from our Bistro.

• FIRESIDE Fridays. Greenlane Winery.

Every Friday in December. Enjoy our Fireside Experience for only $25/person.

1.5 hours of fire pit rental with blankets, a bowl of chili and cornbread, and bottomless mulled wine. Every Friday 11 am-5 pm.

• Niagara Icewine Festival. The Niagara Icewine Festival returns Jan. 12-28, 2024!

Join us as we celebrate Niagara wine country’s vibrant wine and culinary scene.

Explore at your own pace with the selfguided Discovery Pass program, including the Weekend Discovery Pass and Driver’s Pass and Flex Friday Discovery Pass and Driver’s Pass.

• Snowshoeing and Winter Hikes in the Vineyard. Multi-dates in January and February. Thirty Bench Winery. Join us for a truly unique Canadian experience this winter and snowshoe through our Riesling vineyards! Our Thirty Bench wine consultant guides you through samples of Thirty Bench wines amongst the snow-covered vines. Afterwards, enjoy a warm cup of vegan soup at our picnic tables. This experience includes snowshoes, guided trek, wine tastings and a Thirty Bench souvenir wine glass to take home as well as a warm cup of vegan soup. If mother nature fails to blanket

our vineyards with snow, the event will still proceed as a hike through the vineyards. Please arrive 15 minutes prior to the 11:30 am start time. Snowshoes only available in adult sizes. This is an outdoor experience, so please dress accordingly.

Reservations are highly recommended as this experience sells out quickly! If you are interested in booking a group snowshoeing experience at a different time, please contact our Wine Country Concierge at 1-888-510-5537.This experience makes a great gift! Gift Certificates are available $75 or $65 for wine club members.

• Landscape Painting Workshop. Sunday, Jan 21 and Sunday, Jan 28, 2024.

Noon - 2 pm. Kacaba Vineyards Winery.

RSVP today as each workshop is limited to 20 guests. Join us, for a fun guided Winter Edition 2023 | clubwest.ca

27

Chef In Residence CUISINE

Roasted Niagara Apples in Vineland Dried Cherry Compôte As local and seasonal as it can be, the apple crop has been stored away at most local growers.

If you’ve never had the opportunity to walk into a large cooler with apples, it’s an amazing experience; the smell of ripe apples is unbelievable!

Using ‘cooking’ apples, (Gala, Fuji, Cortland) is a simple way to create a delightful, yet elegant dessert, reasonably quickly.

INGREDIENTS • 2 apples, halved and cored • 15 ml butter, unsalted • 75 g dried, local cherries • 75g sugar • 120 ml red wine DIRECTIONS In a sauté pan, melt the butter over medium heat, and place the apples face down in the butter, to begin browning.

In the meantime, place the cherries, sugar and red wine in a little sauce pan and bring to a simmer, The cooking will melt the sugar, burn off the alcohol and make a delicious, cherry-

flavoured syrup.

Once the apples have browned, place the pan in a 325F oven for 12 minutes or so, but not too long as the carry-over cooking will continue softening the apples.

To serve, plate the apples, and fill the divot

with cherries and sauce, drizzling some on the plate. This is delicious hot or warm but – at room temperature – still a fantastic dessert, wellsuited for an addition of icecream.

Toasted pecans would be another neat idea, for texture and contrast. Bon appetit!

$60 per ticket.

• Grimsby Celebration Choir presents: The Gift Concert on Dec. 9. 7:30 pm at St. Joseph Church in Grimsby featuring the St. Joseph school choir. Starts at 7:30 pm. Tickets are $20 (Child under 12 is free) available at www.celebrationchoir.ca.

• Christmas at the Manor Tours.

Dec 10. Nelles Museum. 1- 4 pm.

Nelles Manor Museum will be open for holiday tours. Our wonderful volunteers have dressed the 225 year old Georgian Manor in greenery and holiday décor. Tickets are $10 for adults and $5 for children. www.nellesmanor.ca • Candlelight Christmas. Dec 16. 7 pm. A Christmas party in a 225-year-old Manor, does that not

sound wonderful!! You are invited to a festive evening of holiday cheer at Nelles Manor Museum. Tickets are $45 per person. The evening includes drinks, hors d’oeuvres, and music!

• Balls Falls Conservation Area.

Dec. 20. 7 pm. An evening of seasonal songs and drumming presented by WomEnchant Chorus and Drummers on Dec. 20, 7pm at the Ball’s Falls Conservation Area. Light refreshments and silent auction.

Tickets are $25.

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landscape painting workshop hosted by local artist Beverly Sneath & winery retail manager, Mackenzie Gerry.

Explore your creative side in our beautiful Ravine Room and create a landscape on canvas to take home.

Not creative? No problem, we will have “cheat sheets” for you to trace.

Participate in fun and informative wine tasting complete with a charcuterie snack box while you work.

All paint supplies will be provided, along with the lesson.

Your experience includes: A flight of 3 award-winning wines and a charcuterie snack box; Landscape Painting with Artist Beverly Sneath; All supplies, including the canvas and instructional class to help you create.

28 clubwest.ca | Winter Edition 2023

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3550 Schmon Pkwy Suite 6A, Thorold, ON L2V 4Y6 1.800.401.9077 1.800.401.9077 iA Private Wealth Inc. is a member of the Canadian Investor Protection Fund and the Investment Industry Regulatory Organization of Canada. iA Private Wealth is a trademark and business name under which iA Private Wealth Inc. operates.