ClubWest e-edition January February 2017

JANUARY/FEBRUARY EDITION 2017

All HArt

Niagara's first female police officer recalls her years on the force

Special Supplement to

Well PlAyed

Ryan Christie honoured with number retirement

let's go fisHing

Safety, bait tips for ice fishing in winter months

"Serving West Niagara & Winona"

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January 13-15, 2017 Jordan Village | twentyvalley.ca

friday 6:00PM to 9:00PM 6:00PM - Wine and Culinary Village Opens 8:00PM - Foggy Hogtown Boys on the Main Stage 9:00PM - After Party in the Cave Spring Cellar featuring Vinyl Flux

saturday 12:00PM to 9:30PM 12:30PM - Chef’s One Pot Challenge with host Kristen Eppich of House and Home Magazine and our 2017 Celebrity Chef David Rocco 2:00PM - Jordan Village Fashion Show 3:30PM - Roll out the Barrel’s - Twenty Valley’s own Barrel Rolling Challenge Hosted by EZ-Rock’s Rob White 4:30PM - One Pot Challenge finals and tasting 6:30PM - Sparkling Dinner featuring Celebrity Chef David Rocco 7:15PM - LMT Connection on the Main Stage 9:00PM - #shakethecave After Party featuring The Reclaimers

sunday 12:00PM to 4:00PM 11:00AM - Icewine Brunch featuring Celebrity Chef David Rocco 2:00PM - Jordan Village Fashion Show 3:30PM - Icewine Puck Shoot Out! Sign up at 3:00PM and tell the tale, frozen pucks made from freshly pressed Icewine grapes... Hosted by TSN1150’s Louis Butko For more information visit twentyvalley.ca or call 905.562.3636

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Taking the CHILL out of Winter - Niagara’s Twenty Valley will celebrate it’s 8th annual Winter WineFest January 13th - 15th, 2017!

Niagara’s Twenty Valley is a premium wine country destination, with breath taking landscapes that are rich in culture. One of its most cherished and celebrated harvests in Lincoln’s agri-tourism cycle is during winter. Icewine harvest is unlike any other, temperatures must reach -8°C, the ideal temperature for removing the frozen grapes which are destined for the hydraulic press in order to release their sugary juice.

Unlike traditional winemaking, only a few regions around the world that can produce Icewine; Niagara’s Twenty Valley is one of those regions. With pride, we celebrate each January with our annual Winter WineFest! Featuring a Wine & Culinary Village themed around the beautiful European Christmas markets. The outdoor village highlights the beauty of the season and the charm of Jordan Village with warm cozy fire pits, outdoor art installations and thousands of twinkle lights.

With more than 25 local beverage producers featuring premium VQA Wines of Ontario, craft distilled cocktails and craft brews, this is the best place to sip and sample while listening to live entertainment all weekend long. Culinary talent at its finest, our local and celebrity chefs will keep your tummy full as your nosh a variety of hearty bites.

Food Network star David Rocco will host our Sparkling Dinner and Icewine Brunch featuring his inspired menu based on his new book Dolce Famiglia - advanced autographed copies are on sale now. Tickets are on sale now for these one of a kind menus. David Rocco will also be available throughout the weekend to sign his new book.

Take in the Barrel Rolling Challenge, Fashion Shows or the One Pot challenge; all featuring our own winemakers, chefs and local celebs! For full event listings visit twentyvalley.ca or call us 905.562.3636.

Join us for the ultimate winter street party!

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VOLUME 3, NUMBER 3 • January/February 2017

s Ryan Christie retired two years ago from competitive hockey but was called back for a curtain call last month. Page 6

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Page 12 – Luxury Vacation? Go All In! Page 15 – All Hart - Grimsby’s Dorothy Hart, Niagara’s first policewoman honoured permanently at new HQ Page 19 – Let’s go ice fishing - great pasttime for all to enjoy, but safety first!

Page 22 – Chef Jan Stulp answers the question, “What’s your beef?”

JANUARY/FEBRUARY EDITION 2017

ON THE COVER Ryan Christie went out a champion winning an Allan Cup in his final year helping make his jersey #24 “legendary” to Dundas Real McCoy fans.

All HArt

Niagara's first female police officer recalls her years on the force

Special Supplement to

Well PlAyed

Ryan Christie honoured with number retirement

let's go fisHing

Safety, bait tips for ice fishing in winter months

"Serving West Niagara & Winona"

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Statements and opinions of writers do not necessarily represent those of the publisher or NewsNow. All rights reserved. Reproduction of any article, artwork or photograph without written permission from the publisher is strictly prohibited.

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

- Benjamin Franklin This edition’s two lead features are about two very different people who got to do something that they loved for a long period of time.

One could not get much more polar opposite than professional hockey player and police officer, but that is what we have in Ryan Christie and Dorothy Hart.

One thing their endeavours did have in common was super high highs and devastating lows - life, in a nutshell.

For Ryan, it was one sucker elbow which changed his life. He went from a young, aggressive kid trying to make it to the bigs, to a scared player with no confidence on the ice.

Dorothy had many highs on her job as a community service officer for much of her career, but she also worked uniform patrol in St. Catharines.

Her greatest satisfaction may have been the fresh young faces which would come up to her at a school presentations and say they were inspired by her to go into law enforcement. The low, without doubt, was the murder of her teenage son - Grimsby’s first murder.

Between those highs and lows they both met a wide cast of characters and both will tell you they appreciated every minute of it. Both are also examples of hard work and tenacity.

Ryan invested years to get a shot at the NHL. Skating drills, strengthening programs, positioning - all the key points any player can work on to improve. To do that for more than 10 years at the pro level in a host of cities and countries...now that takes heart.

Dorothy, who found herself hired with Grimsby’s police department, whose basic work record at that point was housewife, knew she had an opportunity and did everything to capitalize on it. As she noted, she would attend any training program to which the department, both Grimsby and later Niagara, would send her. She put in her time and when she was called upon for street duty, she was ready.

Both of these people are great examples of work ethic, a quality not as commonly found as it once was. In this day and age of immediate gratification, a precious few people are willing to pay their dues to get their shot. This has been a big reason we now have such a disposable society, it would seem.

When people don’t appreciate what they have, it is easy to discard it and move on. That is something Ryan and Dorothy never did and their successful career paths can be an example to all.

Publisher, ClubWest Magazine Mike Williscraft

4 clubwest.ca | January/February 2017

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Ryan Christie witih his wife, Julie, and sons, Gavin and Jaxon.

Well played Beamsville’s Ryan Christie ended his competitive hockey career two years ago, but had his on-ice exploits capped with a Dundas Real McCoys jersey retirement Page 6.indd 1

17-01-04 4:52 PM

hall of famers, too.

By Mike Williscraft “You will try to do anything to get shot at “the show”, the bigdrafted, to get noticed, to get better. time, the National Hockey When you’re not a bluechip prospect League is a dream for many there is no room for error. That’s youngsters who lace up their skates. how you feel,” Christie said.

Beamsville’s Ryan Christie got a “It can be tough when you see a shot. Though brief, he recalls every guy getting called up when I was instant of his seven NHL games – sure I was a better player. I got my five with Dallas Stars who drafted seven games and nobody can take him 112th overall in 1996 and two that from me.” with Calgary Flames.

His second season in Dallas system The NHL is part of Christie’s was his best as a pro, at least for hockey past, but a small part. The offensive output. He racked up 24 vast majority of his professional goals and 25 assists for the Michigan career was spent in the minors and, K-Wings bolstered by a great start in his 11 pro seasons, he covered a with seven goals and six assists in the lot of ground, including Michigan, first 15 games.

Utah, St. John, Las Vegas, Toronto, “Me and another guy got called France and Italy. up. He had two goals and zero assists After his season in Italy, Christie in nine games. He got 12.5 minutes decided he had had enough. It was in the first game up and played with time to move back to Beamsville Joe Nieuwendyk. I got a couple of and help with the family business, shifts. I thought I had earned a betChristie’s Dairy. ter shot at that point,” said Christie.

With that, he and his wife Julie The other player, Brendan Mormoved home. row, stuck with the Stars and had a “It was time,” recalled Christie.

13-season run there before finishing “My Dad (Bob) called and said up with Tampa Bay Lightning. my Uncle Bill was ready to retire.

Slugging through disappointment, I thought I would come home and healthy scratches and other setbacks play pick-up with my buddies, but is part of the process. He knew what Dundas (Real McCoys) called and he signed up for and was willing to asked me to come for a skate.” do what he needed to do.

That skate resulted in six more His commitment and effort seasons of competitive hockey, A lifetime in hockey earned seven NHL games for changed in one fleeting moment capped by an Allan Cup championRyan Christie’s resume. Calgary Flames was his when a devastating injury changed ship in 2014 as captain. second call-up. how he played the game.

“That was just a great bunch of very tough times and make some difficult guys to play with. We were tight. It “I was with St. John Flames and off was very different from the pros, though. decisions along the way. to a hot start. I put a puck through a guy’s Attempting to live out a dream of Everyone had a life outside hockey. We legs and he put an elbow on my chin. I had a lawyer, teacher, construction work- playing in the NHL is not for the faint of played scared after that,” Christie said. heart when you are a middle-of-the-road er, and furniture maker,” said Christie.

“This was long before concussion protype player, he pointed out.

While he felt his time in Dundas was tocol. Apparently I played two shifts after “I had a good all around game but was very special, he was surprised to find out that and just floated around the neutral not exceptional at anything. If you’re just how much the organization thought zone. After the game I went and sat in a great skater, can score goals, or great of him as well. someone else’s stall.”

“I was in Dundas making a delivery for checker, you’re going to get a good look.

He finished out the season but thought the dairy and I called the general manager It is all about opportunity,” he said. he’d had enough. He had a skate with With a stacked Dallas Stars team to see if he had time for lunch. That was Toronto Roadrunners but that was no go. in ahead of him - a club that won the when he told me they were looking to “I was 30 minutes down the road to Stanley Cup in 1999 and the President’s plan a number retirement for me. I was come home and I got a call from the Trophy as the regular season champ the very surprised and honoured,” he noted.

GM. He had a call from Las Vegas of the following year - it was a near-impossible To get to that point in his hockey caEast Coast League,” he recalled. lineup to crack. Seven of the players are reer, Christie had to work through some

A

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PASSIONS Hockey Continued From Page 7 “The coach there was Glen Gulutzan (current Calgary Flames coach) and he put fun back into the game for me. I spent one year there and probably should have stayed longer.”

It was before his two-year stint in St. John when he met the love of his life, Julie. The were married about three years later after his season in Vegas and then the two of them headed overseas for a run in France and Italy.

For Julie, she, too appreciated every moment of their trek together.

“It was an adjustment at first in France, but it worked out well. In Milan, there was much more to do and I knew a couple of people by then. There really weren’t long road trips so it was great to spend that time with Ryan,” Julie said.

But after the birth of their first son and returning to Italy for a second season, she, too, was ready to come home.

Then Dundas happened.

“It didn’t hit me until they put up the banner that said 2007-2014. They were a big part of our life. Our kids grew up at that arena. They know every inch,” she said.

Nobody spends that much time in the pros and does not have an arm full of stories to tell, and Christie is no different.

There was the home-and-home series with his Utah Grizzlies and Manitoba Moose. Utah booked their flights earlier so they had all the aisle and window seats so the Moose players were wedged between the Grizzlies for the trip.

“Awkward,” he said.

In Vegas, Christie had a Finnish teammate who was notorious for disappearing for long stretches...off the ice.

“If we had two days off, he was gone.

He would disappear,” Christie recalled.

“We hadn’t seen him for a few days and he showed up to practice. I asked him how things were going. He kind of shrugged and said, ‘ok’. A few minutes later he said, ‘Oh ya, I got married’.”

Then there was the times he was roomies with a couple of pretty decent

Page 8.indd 1

The Christies - Ryan, Julie, Jaxon and Gavin after the Allan Cup win. hockey players in Mike Modano and Brett Hull. Perhaps you’ve heard of them?

“I was at camp with Dallas and nervous about making a good showing. I was trying to get some rest to be ready for the next day’s practice and Brett was talking my ear off. He was just asking all kinds of questions. Great guy, very chatty,” Christie summed up.

Years after rooming with Modano, the highest scoring U.S. born player of all time, he said the former Stars captain came through for him.

“I was helping with a fundraiser and we needed a good prize so I reached out to him with a private message on Twitter. He got right back to me and we set it up. That was much appreciated,” said Christie.

And it is those relationships, the close ties players develop when they have been through the hockey wars, which he treasures now.

He has made a lot of friends along the

way, but none better than the crew with the Real McCoys.

He was thinking about hanging up the skates a couple of years before his final season but with Dundas was awarded the Allan Cup tournament he committed to play two more years, so he knew that season would be his last in competitive hockey.

In six seasons with the Real McCoys, Christie found himself in five Allan Cups, three semi-finals and one title.

It was the perfect stage to go out on as the club took the final game in a 3-2 overtime thriller.

“That win was two years in the planning. Our team that year was the best bunch of guys I ever played with and we beat what was essentially an all-star team,” he said.

And he must have been doing something right as he even got some play from

17-01-04 4:32 PM

PASSIONS Hockey

Ryan Christie cuts to the net in Italian league play.

Continued From Page 8 the gurus of hockey talk - Ron MacLean and Don Cherry.

The Hockey Night In Canada duo discussed a two-goal effort Christie had to help the team get to the finals.

Christie had met McLean earlier when they were both taking part in a fundraiser for a new arena in Elmira named for a friend, Dan Snyder, who had been killed in a car accident.

“Ron and Don hosted the after party.

One year I spoke with Ron at the event.

The next year I was walking through the hall and he walked right up to me and

called me by name. I was very surprised.

With as many people as he must meet...I was impressed.”

So, too, were the Real McCoys.

When his jersey was retired during a ceremony at JL Grightmire Arena, Christie’s former squad turned in one of their best games of the year, a handy 7-5 win after opening a 5-0 lead early.

“Friday may well have captured who the Real McCoys are as an organization.

The game had it all; our history and our season all in the span of two plus hours,” said Dundas president and general manager, Don Robertson.

“We honoured a truly great player. We had Ryan and his family, and many former teammates on hand to honour our champion as we raised the Christie banner into the rafters. What a great guy and champion.

Our community should be proud to have been his adopted home for so long.”

Things have come full circle for Christie now. From heading to Beamsville’s arena with buddy Kevin Trussler to referee Windjammer men’s league games for $10 and the skating opportunity, to now fullon Dad mode, hustling his kids to games, practices and tournaments. And he would not have it any other way.

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Themed around the beautiful European Christmas markets, Winter WineFest is a true celebration of winter. The outdoor wine and culinary market highlights the beauty of the season and the charm of Jordan Village with warm cozy fire pits, outdoor art installations and thousands of twinkle lights.

“There is always mounting excitement when we talk about winter in Niagara’s Twenty Valley. Winter WineFest is memorable way to celebrate, explore and experience the artisanal style of each wine-makers craft” said Kristene Smith, executive director of the Twenty Valley Tourism Association.

Main Street Jordan is the place to be Jan. 13-15. Photo courtesy Carole and Roy Timm Photography “We take pride in the approachable, wellculinary delights.” balanced flavours featured in more than 100 This year’s ‘Friday the 13th’ party will VQA wines which pair naturally with local rock the Cave Spring barrel cellar, while Saturday’s ultimate #shakethecave Party will heat up the night with live music, hearty Voted #1 food and much more. Both parties kick-off by the at 9 p.m., tickets are limited, on sale now.

Readers Days and evening are packed with activi2002-2017 ties, performances delectibles. Some events sell out, so contact 20 Valley to reserve your spot.

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Imagine...

If you’re considering a luxury vacation, go all in

W

e all like to know that we are getting good value for our money; whether it’s a large ticket item like a car, or a tin of soup from the local grocery store.

The same goes for travel.

When you book a trip with your travel agent, you are basically purchasing a product, but the difference is this product comes with an “experience”.

It could be a tour, a cruise, or an allinclusive package to the sunny south. Of the many lessons I have learned over the years, one of the most important is that not everyone is looking for the cheapest.

While price is always important, people want to know they are getting good value for their money. It is true that there will always be travellers who

Page 12.indd 1

will book that $899 all-inclusive last minute special to the south, and that is the experience they are looking for.

However, a trend in the past few years is the increase in people looking for a truly unforgettable luxury experience, and the travel industry has no shortage of product to offer the client to give them that experience.

Let’s start with the airline you choose to get you to your destination.

You probably think it is the cheapest fares that sell out first…and that often is the case, but not always.

Certain airlines like Singapore Airlines, Emirates and Qatar Airways will say that they fill their seats from front to back: it is the First and Business Class seats that sell out first. You can have your

Take a dip in the pool off your private balcony at Hayman Island Resort. own private suite in the air if you travel First Class with Emirates on their A380 aircraft…you can even take a shower!

As a long-haul travel specialist, I always recommend that my clients at least consider flying Business Class if flying a very long distance. Of course there is a cost factor (often not as much as one might think), but clients of mine who recently flew the 15-hour flight from Toronto to Hong Kong in Business Class say they will never go back to Economy.

If you are taking a luxury vacation, isn’t getting there part of the experience?

If you are travelling a substantial distance, do yourself a favour and consider travelling Business Class. Ask your agent to check with at least three air consolidators:

17-01-04 3:40 PM

PURSUITS Travel Continued From Page 12 fares can often be considerably less than what you can find online.

Accommodation is one of the largest sectors of the Luxury Travel market.

From unique boutique hotels in New Zealand, to the famous over-water bungalows in Bora Bora or The Maldives and villas in the South of France, there are luxury hotels and resorts located throughout the world.

Some of these can cost over a thousand dollars and even several thousand dollars per night. Think nobody books these types of properties?

I have seen resorts in Bora Bora sell out of their over-water bungalows up to a year in advance. This is a perfect example of people purchasing the “experience”, and let me tell you, staying in an overwater bungalow in Bora Bora truly is one of the most unforgettable experiences.

Villa rentals are hugely popular whether it is in France or the Caribbean or Asia.

While the upfront cost may be hard to swallow at first, consider sharing a two or

three bedroom villa with another couple.

Most villas have at least three bedrooms, but some have up to 10 or more bedrooms. When you split the price, the per-person cost becomes a little more palatable – and there is nothing like staying in your own country villa with your own private pool!

Villas come fully furnished and stocked with just about everything you will need for your stay, except food.

Your Ensemble or Virtuoso affiliated travel agent has access to a huge database of villas in the Caribbean, Hawaii, Europe, Latin America and Asia. Luxury Villa vacations are becoming increasingly popular.

Some of the most sought-after luxury travel experiences are to be found on the high seas. Cruise lines such as Seabourn® or Crystal® Cruises offer some of the most luxurious amenities at sea.

Crystal® also offers the same unrivalled luxury cruise experience on the rivers of Europe. You can even combine a cruise and flights on their own Boeing 777 to make it a truly global luxury experience!

Silversea Cruises® offers all-inclusive five-

star deluxe cruising with butler service, regardless of the category you book.

Book a hosted cruise and take advantage of additional amenities such as private shore excursions, private cocktail parties and onboard credits.

If you are like many of my clients, you have worked most of your life and maybe have a little more time to yourself. If you have the means, isn’t it time you treated yourself to a luxury vacation?

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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.

(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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All Hart Niagara’s first policewoman, Dorothy Hart of Grimsby was honoured with a room dedication at the new police headquarters

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Grimsby’s Dorothy Hart has kept every memento from her 25-year policing career.

Williscraft - Photo

17-01-04 5:07 PM

By Mike Williscraft iming is everything.

And in 1964 Dorothy Hart had that going for her when she walked into the Grimsby Police Department and applied for a job after seeing a notice in The Grimsby Independent.

“There was another person, Ray Wagner, who was also there for an interview.

He asked me if I thought I would get the job. I said, ‘There are four other girls ahead of me. No way’,” recalled Hart, while seated at her kitchen table, filled to overflowing with career memories of her life as Niagara’s first female police officer.

“The next day I got a call and the man said, ‘Officer, can you come down here and try on your uniform?”

That was September 1964. Her first chief was Alec Earle, “my favourite”, she noted. As for Mr. Wagner, he went on to have a distinguished 35-year career of his own with the police force.

From that moment, Hart was a dedicated member of the force and focused her efforts on every bit of training she could access.

She realized she did not have the background some of the other officers had and she wanted to make up ground.

Grimsby was a very different community then. There were no traffic lights and pedestrians could walk across the QEW like it was any other road. Her initial duties were as a crossing guard and community service officer.

In 1968, she was transferred to regional police from Grimsby, a move

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Dorothy Hart with Dep. Chief Joe Matthews of the Niagara Regional Police Service at the training room dedication held Nov. 16 as part of the new headquarters unveiling.

she really did not want but she was told they needed a police woman and they wanted her. It was not until 1973 that three more women were hired by the department, so Hart had to cover a lot of ground when a female needed to be searched, for example, she said.

“I had taken every course they’d send me to, so I was prepared,” recalled Hart.

One of her first calls when working the beat in downtown St. Catharines was at the Welland Hotel - now a student residence at the corner of Ontario and King Streets in St. Catharines.

“It was a drunk and disorderly call.

It was a really big guy and...the language!” she said.

“I came up behind him and put my hand on his shoulder. I said, “You can walk out of here with me now or you will never be allowed Dorothy Hart was a true ambassador for the NRP attending back in this establishment again. countless functions and making school presentations.

Page 16.indd 1

When he turned around, all he could talk about was that I was wearing a skirt.

He could not get over that. He just got up and we walked out, not a word, no fight. You’ve never seen such a proud officer.”

The skirt was not the only peculiar part of her uniform and the expectation of maintaining regulations was taken very seriously.

“I got written up one time for having a run in my nylons. It was time for one of my assessments and right before that appointment I went out on a call and there was a big fight. After I realized he put that in his report I went back in and explained. He took it out,” she said.

Having a female officer part of a policing duo proved invaluable many times over, Hart noted. She said at many domestic disputes, she could take the female aside and speak with her while the other officer could speak with the man.

“It diffused a great many heated moments,” she said.

While many would expect to hear stories of Hart having to fight uphill against a long history of a male-dominated

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If you attended a parade anywhere in the region, Dorothy was likely there with Elmer The Safety Elephant tagging along.

Continued From Page 16 line of work, Hart said she never really encountered an instance of stereotyping or negative situations, save one.

“Young officers rode what was called ‘double barrelled’, two in a car, and the wife of my partner one time knew I was with him. ‘You’re riding with THAT police women today?’ he was asked. That was about it.

Now established, Hart’s career perked along but she always preferred being “the face of the department” as a community officer.

Her efforts in the community were recognized in 1987 when she was chosen as the YWCA’s Woman of The Year. She had done a great

deal of work with runaways and getting the homeless off the street, but a chance phone call led to a high-profile case which was a large part of her earning Woman of The Year.

“I was on a Sunday morning radio show and a runaway called. She was pregnant and on drugs. The Niagara Falls Rotary was a sponsor and I called one of the men there,” Hart remembered.

“He did not hesitate. We put her up in an apartment and I went over regularly to check on her and work with her on getting her life in order.”

“The chief then was Don Harris and he was excellent.

He allowed me take time off

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17-01-04 4:48 PM

Continued From Page 17 any time I needed to go over and take care of her.”

Her career was going great. Her family was going great, life could not have been better for the Harts until a fateful night in March 1986.

“It was Easter Sunday. I was in Cornwall visiting family when I got the call.

All I was told was my youngest child, Clarence, was dead and a 57-year-old man was in custody. I really don’t remember driving back. When I got here, Sgt. Murray Shaw, a great friend, and Dr. Gary Benson were both there. It was very emotional,” and it clearly still is as Hart described this ordeal while struggling to hold back tears.

This incident put her on a side of the law, the victim side, she would not wish on her worst enemy.

“The hardest thing was sitting in that courtroom and hearing what was being said,” Hart noted.

She said Clarence played in a band with some other local boys and had gone to a house party down the street from her Grimsby home after a gig. As Clarence and two other boys made their way home, an altercation ensued and Clarence was shot in a laneway. Police reports showed the shooter moved Clarence to his garage, hosed down his laneway, and went back to bed.

“Five years! Five years he got for murdering my 18-year-old son,” said Hart.

“Justice Roderick Barr told the jury that if murder was not intended they should find the man guilty of manslaughter, and that is what they did.”

Hart, and her husband, Murray, who has since passed away, never got over that incident, as one might expect.

After 31 years as a police woman, spanning seven police chiefs, Hart retired.

Dorothy with two of her prized mementos, her police portrait and her original Things had changed a great deal for police badge. Williscraft - Photo female police officers from the time she was issued a purse in which to carry her with a smile. in Niagara Falls. gun and badge. Yes, a purse.

Never a limelight seeker as a true A training room at the facility is “I guess they really didn’t know what pioneer in policing - Hart lives by the named in her honour. to do with me. I had used that purse for George Jones quote, “She stood in shad“That was a great surprise and somequite a while until I had had enough. I ows, so others could shine”. She had a thing for which I am truly grateful,” she went in and demanded the same holster moment in the sun last fall at the grand said. as the other officers. I got it,” said Hart opening of the new police headquarters

18 clubwest.ca | January/February 2017

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17-01-04 5:10 PM

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17-01-04 5:11 PM

Josh Miller of Grimsby Tackle is proud of his perch caught at Fifty Point Conservation Area.

Let’s Go Fishing, ice style

By Brent Bochek he waves were gently rolling on Lake Ontario as we made our way down to the marina that is usually bustling with boats during the summer. This being mid January, the docks had been removed a few months ago and the sun glimmered off the fresh ice covered surface.

Walking only a few feet out onto the ice, we drilled a hole with our ice auger to check the thickness. With 6” of clear ice, we knew it was thick enough for a safe day of ice fishing.

As we made our way farther out, we drilled a few more holes to make sure all was good.

Upon reaching our destination, it was

T

time to set up and start fishing.

As winter starts to settle in, many people in the Niagara Region feel that the fishing opportunities in the area have come to a halt as water temperatures drop and ice starts to form.

This couldn’t be any farther from the truth. Those willing to brave the cold elements will find plenty of possibilities to wet a line.

There are many local marinas stretching from Fifty Point to St Catharine’s that hold many fish during the winter months and are accessible for ice fishing when conditions permit. Farther south in the Niagara Peninsula, the old Welland Canal from Welland to Dain City and the marinas in Port Colborne

are also places to consider.

What can you Catch?

With an average depth of 8-10 feet of water, Perch and Pike will cruise into these shallow marinas in search of food.

Pike in particular will search out these spots during the winter months in preparation to use them as spawning areas come spring.

Supports for docks and weed beds will provide harbouring areas for minnows and crustaceans which the Perch and Pike will feed on.

Rainbow Trout and Brown Trout will also inhabit these marinas during the cold water period and can put your tackle to the test.

20 clubwest.ca | January/February 2017

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17-01-04 3:41 PM

Continued From Page 20 Equipment If you’re not already set up for ice fishing, a quick stop at Grimsby Tackle is your first order of business.

Talk to Josh Miller there, will be able to set you up with everything you need to get you started. He may even have a few fishing tips for you.

Light to medium action rods 18-24 inches long are the norm. A smaller size 15-20 series reel loaded with 6-8 lb test line will be all you need.

Although many people like to use live bait such as minnows when ice fishing, I prefer to use artificial baits, such as the Puppet Minnow made by Northland or there Buck Shot Rattle Spoon are among my favorites.

One obstacle you’ll have to contend with is cutting a hole in the ice.

Drilling a hole with a manual or gas powered auger is standard practice, but there are other methods that will get you fishing.

Depending on the thickness of the ice, a hatchet or small axe will also work for cutting your hole in the ice. Always kneel down on the ice when using this method, this will prevent you from slipping, or coming through and hitting your leg.

Safety First Before venturing out onto the ice, safe ice conditions are crucial. A bare minimum of four inches of clear ice is recommended. There is no reason at all to take chances when it comes to safety.

Also, I don’t recommend driving a vehicle out onto the ice no matter how thick it is.

I do recommend wearing a floatation suit, not only are they designed to keep you afloat if you were ever to go through the ice but will keep you warm while outdoors. If you don’t have a floatation suit, don’t hesitate to wear a life jacket over or under your coat. There is no need to take chances with your safety just to catch a fish.

Let’s Go Fishing Now that you have what you need and are on safe ice, it’s time to get your line wet.

The majority of fish I hook while ice

Heather Bochek shows off her Dain City perch. fishing are caught close to the bottom.

Drop your jig to the bottom, once on bottom, reel up 6 to 12 inches. When using a jig like the Puppet Minnow that moves around a lot, simply raise your rod tip up about a foot then lower it. When lowering your rod, the bait will shoot off to the side.

The Buckshot Spoon requires a different approach.

You can start with the same technique as with the Puppet minnow, but after a few lift and drops, you should shake your rod tip so as the spoon jiggles in a small area for a bit, alternating between actions.

The fluttering spoon when lifting and dropping will pull fish in, the jiggling of the spoon will make them bite.

If you’re interested in targeting Pike, dead sticking a dead bait can be the ticket.

Dead sticking means you have a dead bait fish, such as a whole 6-9 inch Herring or sucker and suspending it approxi-

mately half way down, just letting it sit there. This method can put big Pike on the ice for you.

A Quick Strike Rig made with a wire leader is best for this method. The wire leader will prevent the razor sharp teeth of a Pike from cutting through your line.

Summary Ice fishing can be a great way to spend a winter day and may even supply you with a meal of fresh fish.

Before venturing out, make sure to check the fishing regulations so you know what species you are allowed to target and what the catch and possession limits are.

If you plan on venturing out on the ice, good luck, stay warm and most of all, be safe.

(Editors Note: Brent Bochek is a multispecies angler who guides for musky, bass & walleye in the Kawartha Lakes and salmon & trout on Lake Ontario. He can be contacted through his website: www.fishnv.ca) November/December 2016 | clubwest.ca

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17-01-04 1:46 PM

Beef ‘tips’ to consider

By Jan Willem-Stulp hat’s your Beef? ….and a hearty welcome to 2017!

Personally, 2016 was a very good, busy and notable year for us at the Grand Oak! But I am confident that nationally, and internationally, 2016 will be a year that will certainly be referenced often.

In this new year, in a country as Canada, we are blessed with much variety, opportunity and freedom. Part of 2016’s notoriety will be the almost global unrest, tension and suffering we witnessed, while Canada remained largely unscathed.

On reflection, it seems almost irreverent how much complaining takes place here. We are known world-wide for our politeness and deference, yet here at home, there is a marked upswing of discontent, and, dare I say, people having a beef of some sort or another...

This brings me to a different point; in a country known for its high quality of beef production. ‘Beef ’ is an odd choice of euphemism for ‘complaint’.

Our prairies produce world famous beef. Let’s not use the word ‘beef ’ as a reference for griping.

Much of Canada’s beef cattle roams on ranchland that allows free grazing. This is the same land where vast herds of bison thrived, clearly optimal for such beef production. Also, in Ontario, there is much beef production, and Ontario beef deservedly has a high-ranking and loyal following.

The latest numbers weren’t available for this article, but some stats on beef production are worth noting In a world ranking, Canada places sixth for beef export, to a tune of $23 billion yearly. Per person, Canadians eat approximately 21 kgs, or 46 lbs of beef per year; (hmm…I’m clearly due for a serious steak, because I don’t think I’ve hit my quota…)

This is obviously a healthy, thriving industry!

Speaking of health, beef provides some of the highest quality protein available in your diet, essential for strong bones and growth. Although it is the most popular red meat, numerous studies have found no significant link to moderate consumption of beef, and various medical conditions commonly blamed for it. Particularly ranch-raised and grain-finished beef cattle are

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Page 23.indd 1

well suited to incorporation into a balanced diet.

Those of you familiar with my food philosophy and cooking style will recognize that my preference will invariably go to wellcared for, naturally raised, high-quality product.

The less processing goes into a product, the happier I am cooking and serving it. Although the grading of beef is federally required, some of the grades or standards seem somewhat counterintuitive, at least to me. As a rule, higher fat content translates into a higher grade, a weird standard when low-fat, and lean, are what consumers are looking for and insisting on, and Canada’s Food Guide advocates.

For us chefs, of course, surface fat usually indicates a good degree of marbling, veins of natural fat, present in healthy animals.

Nice marbling makes the final cooking process, and the endproduct, clearly superior!

Although steaks are by far the most desired beef preparation, roast beef is the most consumed in Canada.

Ground beef and other off-cuts find their completion in various, not to be missed preparations; sausage, burgers and meatballs come readily to mind. For choosing the optimal cut for your recipe, a good rule to follow is that usually, the most tender cuts come from the least exercised muscles, and have the least flavour.

Meat close to a bone, or heavily exercised muscles are the most flavourful, but also the toughest. There are components in beef that cannot be broken down, known as elastin, and bones, obviously, but most other connective tissue can be cooked, so that it’s very tender.

Particularly at this time of year, I prefer to work with cuts that are more flavourful, require little or no ‘processing’ and, can spend a bit of time getting cooked. These require a little bit of prep, only, and often are the ‘fill-the-house-with-aroma’ type of meals.

We make much use of these cuts at the Grand Oak, so come and visit! But, by all means, try these gems at home; then you can brag about your beef!

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

17-01-04 3:42 PM

Chef In Residence CUISINE

Beef Barley Soup This soup is a slow-simmer kind of soup, easily a great meal with some crusty bread and a glass of red wine.

Although I recommend stewing meat, generally inexpensive at most grocery stores, you could also incorporate left-over roast beef or steak.

INGREDIENTS • 1 kg stewing beef, cubed • 2.5 L water • 500 gr each: diced onions, celery, carrots, potatoes • 2 cloves garlic, (roasted if you have it) • 350 gr barley, rinsed off.

DIRECTIONS Heat a thick-bottomed pot, add some oil (I use sunflower), and then season the beef with salt and pepper. By now your pot is good and hot. Carefully add the beef, in two batches and brown thoroughly; don’t fret about bits

sticking to the bottom, we’ll get those after.

When the beef is brown, turn the heat to medium, and (if you have it) deglaze with about 200ml red wine; otherwise use water, or even beef broth if available (like from the beef cheeks on Page 27).

Scrape the bits off the bottom, and add the garlic and the onions, and celery.

Add the 2.5 L of water, and bring this to a simmer – I usually add a sprig of rosemary, but that’s to your

taste. Simmer until very tender, 2-3 hours, lid on.

At this point, add the carrots and potatoes, and the barley, but don’t increase the heat; the simmer will return.

This is also where I begin final seasoning; taste and adjust with salt, pepper, perhaps tomato paste etc.

When the barley is tender, the soup is ready – bread and a glass of something delicious will make this an awesome lunch, or a hearty course for a Winter dinner!

Ringing in the New Year, Go West JANUARY January • IceWine Festival at Malivoire Wine Fri-Sun, Jan.13-29. Buddha-bing!

The Smokin’ Buddha food truck outside tells you something special is happening at Malivoire. Something exotic and Asian... passport holders can taste Chef Kevin’s Smoked Duck Winter Rice Rolls beside our racy Riesling Icewine. An equally tempting vegetarian alternative will also be served. $10 without a Discovery Pass.

• PLUS to add to our celebrations, The Cheesy Guys will be here each weekend as well, providing visitora with complimentary cheese samples and the chance to enjoy their legendary Grilled Cheese sandwiches. A must try! 4260 King Street East. 289-253-4132.

• Unwind and Wine at Cave Springs Cellars. Date(s): Sunday, Jan. 22, 10 am-

12:30 pm Cost: $25pp+HST. Start the morning with a yoga class in the private, intimate and cozy Vintner’s Cellar located in the lower level of the Cave Spring wine shop. 3836 Main St, Jordan Station, 905562-3581.

• Icewine Festival at Fielding Estate Winery Jan. 13-15, 20-22, 27-29 – 11am-5pm. Tour the wine route this January and enjoy award-winning wines and food pairings throughout the three weekends of the Niagara Icewine Festival as part of the Discovery Pass program.

Curry on over to the lodge!

Warm up from the cold winter weather at Fielding Estate Winery with our savoury Butter Chicken Curry on Naan. Enjoy it with our international award-winning 2012 Riesling Icewine. We will also be showcasing our aromatic and complex 2013 Gewurztraminer. Looking forward

to seeing you in the Wine Lodge! $10 without a Discovery Pass. Passports are available online or through the Niagara Wine Festival Office for $40+tax and include 8 experience vouchers. 4020 Locust Lane, Beamsville Ph: 905-563-0668 • Twenty Valley’s Winter WineFest Here in Niagara’s Twenty Valley, we know how to have fun! Our annual Winter WineFest brings together Niagara’s top winemakers, chefs and premium VQA wines. Last year the event is moved back to its premium roots, offering great food, premium wines, sparkling and icewine served outdoors on the streets of Jordan Village. Cozy fire pits and warming stations help you keep toasty, we want you to enjoy winter! Being outdoors is what makes it so Canadian. SAVE THE DATE: January 13-15. Main Street, Jordan Village.

24 clubwest.ca | January/February 2017

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17-01-04 3:42 PM

Chef In Residence CUISINE

Beef Jerky One of the new darlings of the restaurant world, this recipe uses flank steak, a course-textured, little-known cut that is reasonably tough, but SO tasty, and very affordable!

Though not strictly a ‘course’, I have used this recipe in the past with great success, using the jerky instead of baconbits on a salad.

Talk about delicious!

Definitely something you don’t want to be home for, while it’s dry-baking, as the smell will make you crazy as you’re waiting….but SO worth it!

This will be snacked away in a day, mark my words.

INGREDIENTS • 2 flank steaks, cut into 2 cm strips (a bit frozen cuts easier) • 5 gr each; (so about a teaspoon) pepper, chili powder, smoked paprika, granulated garlic, cayenne (if you like

heat), cumin • 80 ml each: soy sauce, Worcestershire sauce, tomato sauce (pasta sauce works well) DIRECTIONS Combine all ingredients in a bowl, then transfer to a freezer ziplock and remove as much air as possible for maximum surface contact.

Marinate overnight.

Set your oven to about 150-160F, then remove the meat strips from the marinade;

place on baking sheets lined with parchment.

This will take about 5-7 hours depending on your oven. Convection helps a lot! Turn after about 2.5-3 hours and taste at around five hours to judge.

The beef should be dry, but not unpleasantly so, and have a supple chew-ability; (if that’s not a word yet, I’ll take credit for it!)

Trust me, you’ll be making this again. Bon Appetit!

Ringing in the New Year, Go West Continued From Page 24 • Winter WineFest 2017 Kicks off Friday Jan. 13: wine & Culinary Village is open from 6-9 p.m. (free admission). New this year, the Wine and Culinary Village is admission free all weekend long. Come celebrate with us as we kick off the icewine celebrations. Sample delicious wines from more than 20 of Twenty Valley’s premium wineries, sample craft ale & artisanal cocktails and savour yummy bites from our top culinary talent! Live entertainment and warm cozy fires will enhance the charming winter village.

FRIDAY: Ultimate After Party 9 pm-midnight ($10) limited tickets available.

When the village winds down, the party is just beginning! This is one ‘Friday the 13th’ party you will not want to miss!

SATURDAY: Wine & Culinary Village is open from Noon-9:30 pm (free admission)

• Saturday Events Schedule 12:30 pm - Chef’s One Pot Challenge with host Kristen Eppich of House and Home Magazine and our 2017 Celebrity Chef David Rocco 2 pm - Jordan Village fashion show, brought to you by the Jordan Village Merchants, Niagara’s Best Detour 3:30 pm - Roll out the Barrel’s - Twenty Valley’s own Barrel Rolling Competition 4:30 pm - One Pot Challenge finals and tasting • Sparkling Dinner Window Room, On the Twenty. Jan. 14, 6:30 pm - $125pp. (+HST) limited seats available Food Network, Celebrity Chef David Roccowill inspire and create the four-course menu for this beautiful evening! Join us in the stunning Windows Room On the Twenty, each course will be perfectly paired with Sweet, Sparkling and Sensa-

tional Wines from Twenty Valley.

• #shakethecave After Party Jan. 14, 9 pm- midnight ($10) limited tickets available. Food, drinks and rocking live music!

Come hit the dance floor and get the village shaking!

• Sunday Events Schedule 2 pm - Jordan Village Fashion show, brought to you by the Jordan Village Merchants, Niagara’s Best Detour 3:30 pm - Icewine Puck Shoot Out! Sign up at 3 pm and tell the tale, frozen pucks made from freshly pressed Icewine grapes...

Icewine Brunch | Window Room, On the Twenty | Jan. 15, 10:30 am - $75pp. (+HST) limited seats available. Food Network Celebrity Chef David Rocco will inspire and create the three-course menu that will awaken your senses! Join us in the stunning Windows Room On January/February 2017 | clubwest.ca

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17-01-04 3:43 PM

Chef In Residence CUISINE

Oxtail Terrine This is always a favorite!

Oxtail is easily one of the most exercised parts of a cow, (picture it – that tail is always moving) meaning a very tough, but also very flavourful meat. The resulting stock is unbelievable, and forms the base of the terrine – much simpler than you would think!

INGREDIENTS • 1.5 kg oxtail, cut into whole pieces through the joints • 1 each: carrot; celery rib; small onion, peeled, diced, reserve half; • bay leaf • 400ml red wine • 1L stock, chicken or beef DIRECTIONS Preheat your oven to about 300F, and place an oven-proof pot on the stove- turn this to med-high, and add a bit of oil.

Once hot, season the oxtails with salt and pepper, and thoroughly sear and brown the oxtails, 3-4 pieces at a time.

When finished, lower the heat, and saute the first half of the vegetables. Add the bay

leaf, then the red wine, lastly the stock, and then return the oxtails.

Bring this to a simmer, then place in the oven and cook until totally tender, about 3-4 hours or so. Cool the oxtails, and strain the liquid, discarding the cooked vegetables. Saute the other half of the vegetables, and set aside.

Now cooled, the oxtail meat gets picked out, discarding any bones or cartilage.

You’ll notice the meat is ‘sticky’ – this is the natural gelatin that will ‘set’ the terrine!

Some people like to shred the meat, but I

much prefer larger pieces.

Combine the meat, the vegetables and just enough warm broth to make it easy to transfer. I like to add some leek, or parsley at this time, to give it a green spark, but it’s not required, strictly speaking.

Place this mixture into a terrine mold, or, a plastic-wrap-lined loaf mold, and allow to set for at least four hours, ideally overnight.

Slice when thoroughly set, with a very sharp knife; serve with crostini, or baguette and a good mustard.

Ringing in the New Year, Go West Continued From Page 25 the Twenty, each course will be perfectly paired with Sweet, Sparkling and Sensational Wines from Twenty Valley.

• Cooking School at Good Earth Food and Wine Co., with Therese DeGrace, executive chef, $95 pp. 4556 Lincoln Avenue, Beamsville.

• Cooking Demo: See the Lite, with Jason Williams, executive chef, Inn on the Twenty Restaurant $50 pp. 4556 Lincoln Avenue, Beamsville, ON Ph: 905-5636333 • Good Girth Supper: Fire & Ice at Good Earth Food and Wine Co. The first Good Girth Supper Club of 2017! Fire and Ice.. $95 pp. Jan. 28, @ 6-8:30 pm.

4556 Lincoln Avenue, Beamsville. Ph: 905-563-6333 FEBRUARY 2017 Cooking Demo: Snow Food Movement

at The Good Earth Cooking School Feb. 5, noon-2 pm. 4556 Lincoln Beamsville, with Jason Bilkszto, Sous Chef, The Good Earth Bistro $95 pp.

• Cooking Demo: Minors in the Mix at The Good Earth Cooking with Kristen Eppich, food editor, Canadian House & Home Feb.18, noon-2 pm. 4556 Lincoln Avenue, Beamsville. Ph: 905-563-6333 JANUARY/FEBRUARY MULT-DATES • Stupendous Times with Sparkling & Icewine, Jan 13-29. Savour Kacaba’s Cabernet Franc Icewine intertwined with award-winning Eervescence Brut Sparkling. A beautifully balanced cocktail that’s ripe and sweet while fresh and lively; paired with Cajun lime buttered jumbo prawns, sweet potato wedges all topped o with a creamy guacamole drizzle.

Food accompaniment by the Heat Is On Catering. $10 pp food & wine match.

FREE for Club Members & Passport holders. Purchase your Passport online at www.niagarawinefestival.com, $40 pp 3550 King St. Vineland,, 905-562-5625.

• Icewine Festival at Ridgepoint Wines January 13-15, 20-22, 27-29/ 11 am-5 pm. Sweet & Savoury in Perfect Harmony. Join us as we celebrate the Icewine Festival with a delightful pairing of sweet & savoury treats featuring our 2012 Cabernet Icewine and 2011 Cabernet Merlot Ripasso. Chef Fortin & the Ridgepoint team will be serving a spiced Tourtiere (vegetarian option available) and a Niagara twist on traditional Italian Cannoli with these premium wines. $10 without a Discovery Pass. 3900 Cherry Ave, Vineland, 905-562-8853.

• Icewine Marshmallow with Riddled Sparkling Wine at Flat Rock Cellars For Three Weekends in January, Roast

26 clubwest.ca | January/February 2017

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Chef In Residence CUISINE

Veal Cheeks Veal Cheeks- If you’ve never had these, it’s time – boneless, forktender and unbelievably rich – the beauty of this cut is that you can prepare an elegant, delicious piece of culinary art for 8-10 people, at the same time – and so easy!

Just multiply the recipe.

The marinade really helps the breakdown of connective tissue, and makes for a great jus!

INGREDIENTS • 2 veal cheeks, trimmed, (just ask your butcher) • 250 ml good red wine (nice excuse to open a bottle……hmmm what to do with the rest?)

• 1 each: shallot, leek, carrot, celery rib, garlic clove – coursely chopped • fresh herbs; ie thyme, rosemary, parsle • 15 ml molasses • 1 L chicken or beef broth DIRECTIONS Begin by making the marinade; combine the wine, chopped aromatics and herbs.

I use a freezer ziplock for this, and place the cheeks in it, then pour in the marinade.

Remove as much air as possible, seal, and allow to marinade overnight – this way you get to use less wine for the marinade, and more for…. well, you decide.

The following day, preheat your oven to 300F, and grab an oven-safe pot, which has a lid. Pull the cheeks out of the marinade and pat dry.

Strain out the vegetables, reserving both the liquid and the vegetables. In a small quantity of oil, sear the salted and peppered cheeks, until nicely coloured. Then add the vegetables, saute briefly

and add the wine-marinade and the molasses.

Simmer for1-2 minutes, then barely cover the cheeks with the stock, place a lid on top and put in the oven. In about 2.5-3 hours these will transform into some of the most tender, flavourful, succulent morsels of goodness that have ever passed your lips!

Use the jus/cooking broth wisely, as it is unbelievably rich, and worth saving in small quantities in your freezer, for awesome Jus in a few minutes!

Ringing in the New Year, Go West Continued From Page 26 special sparkling wine marshmallows around our firepit and toast the winter season. Try our favourite pairing over a roaring fire! Weekends in Janaury - $5pp 2727 Seventh Ave, Jordan. Ph: 905-562-8994 • Snowshoeing in the Vineyards at Thirty Bench. Saturdays & Sundays starting Jan. 14 until the end of March at 11:30 am & 1:30 pm. Back by popular demand! Join us for a snowshoe trek through our vineyards this winter. A local snowshoe expert will teach you tips and

the best trekking methods while our wine consultant guides you through samples of Thirty Bench wines amongst the snow covered vines. Afterwards, enjoy a warm snack while sitting outside by the fire.

Tour includes snowshoes, guided tour, wine tastings, a take home govino glass, and a warm snack. Only 36 spots available per trek, so please book early. An invigorating hike will proceed if Mother Nature fails to blanket our vineyards with enough snow. 4281 Mountainview Road, Beamsville. Ph: 905-563-1698.

• Tracker Inspector – Winter & Early Spring at Puddicombe Farms. You will enjoy a train and/or wagon ride (weather permitting) throughout the orchards, vineyards, by the irrigation pond and view the Niagara Escarpment. Take a nature hike and look for signs of wildlife; identify prints, foods sources, etc. And try to track down the animal. After your hike is finished all will enjoy a marshmallow roast with hot chocolate, and play a couple wildlife games. 1468 #8 Highway, Winona. Ph: 905-643-1015.

January/February 2017 | clubwest.ca

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28 clubwest.ca | January/February 2017

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