ClubWest Niagara e-edition January February 2018

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Perseverance, work ethic pay off for Brandon Saigeon

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Margaret Gierula spins the tale of the Beamsville Basket Factory – an operation run by her family which proved a focus of the tender fruit industry in the community for decades Page 12.

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Page 6 – Perseverance, work ethic pay off for Brandon Saigeon Page 12 – Beamsville Basket Factory: a community and tender fruit epicentre in Lincoln for decades. Page 16 – Winter blues got you? Nothing a little venture to Antigua wouldn’t cure! Page 24 - Time: the most important recipe ingredient of them all, says resident Chef Jan Stulp JANUARY/FEBRUARY EDITION 2018

Perseverance, work ethic pay off for Brandon Saigeon

ON THE COVER Grimsby’s Brandon Saigeon in action behind the Hamilton Bulldogs net. Photo courtesy Brandon Taylor - Hamilton Bulldogs Hockey Club.

Winter blues got you? Antigua is the perfect winter antidote!

beamsville basket Factory was community's epicentre

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For one, I appreciate the efforts of someone like Brandon Saigeon. Yes, he is a talented young man, but he also has heart and determination. As a very high pick in the OHL draft - fourth overall - one might think he was a silver spoon type, someone who had doors open and a path paved because of what he could do on the ice. Hockey simply doesn’t work that way. No matter what your “specialty”, it is all about production. If you check, your opponent does not tally points. If you score, the puck needs to find the back of the net. If you stop pucks, your team had better win: night in, night out. So for a teenager trying to make a name for himself and just plain get noticed, suffering a serious injury like shattering two bones in a forearm is major setback. Confidence, development and most of all time on the ice is gone in an instant. Confidence can get rebuilt, development (while delayed) can come with solid coaching but making up for the time is near impossible. Hard, painful work on rehab and training can help make up for that. Hours upon hours in a gym, effort fans don’t see, is what pushes one down the tough road to success. Finally, and undoubtedly, a little later than he would have hoped, Brandon’s game is rounding into form and he and his mates with the Hamilton Bulldogs are starting to roll the way scouts had predicted for Brandon coming out of midget hockey. Good on him! I recall doing the story with him when he got drafted by the Belleville Bulls. He was a quiet, unassuming youngster who just wanted a chance. He is the same youngster today. For me, it has always been my interest to tell the story behind the story. Yes, we have a solid prospect here with an opportunity to get to the promised land of the NHL. Maybe he will, maybe he won’t. However, it won’t be through lack of effort and it is that story that needs to be told. How many kids play hockey? How many kids are a top prospect? How many players average more than a point per game in Junior? The numbers dwindle pretty quickly. Brandon has an interesting story to tell and we are happy to do just that. Now it is time to sit back and see how things play out while rooting for the young man. Publisher, ClubWest Magazine Mike Williscraft

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Back on Track Highly touted as a fourth overall Midget draft selection, Grimsby’s Brandon Saigeon has shown determintation, perseverance to overcome early obstacles In 2014, Brandon Saigeon of Grimsby was named to one of the Team Canada entries in the World Under-17 Hockey Challenge.

“I think I got that edge earlier than most kids with my parents both being athletes and so supportive,” -

Brandon Saigeon

By Joanne McDonald randon Saigeon wears #17 for the Major Junior Hamilton Bulldogs of the Ontario Hockey League, but his hometown Grimsby will always claim him as their own - and for lots of reasons that only start at centre ice. Dynamic is a word sportswriters and scouts have used to describe his elite playing skills, competitive, driven, cerebral. Off ice, he’s a thoughtful and respectful 19-year-old young man who measures every statement he makes to ensure it’s a nod of credit to the work of his entire team. The Black and Gold went into the Christmas break on a five-game winning streak thanks to the 5-2 home-ice win Dec. 17 over the Peterborough Petes. Hamilton’s powerplay was at work early in the first period. Ryan Moore scored to go ahead 1-0 and Saigeon also connected with the man advantage to make it 2-0 as the team cruised to the win. Through 34 games, as of Christmas time, Saigeon leads the Bulldogs with 37 points, 17 of them goals. He also holds the top faceoff percentage on the team and leads the league in powerplay goals. The Bulldogs wrapped up the first half of the regular season in first place in the East Division and first overall in the Eastern Conference. They’re in the thick of it and as of late December the Bulldogs stood with 48 points in 34 games with 21 wins and seven losses. Predictions for the new year? Not taking a chance, Saigeon says with a smile – unwilling to jinx what has been a great start to the season – he’s just happy the hard work is paying off for the whole team and says there’s no other group of guys with which he would rather win.


Before starting pre-school, Brandon was shooting tennis balls in the laneway by the hundred.

“I’m working hard for the Bulldogs right now. The farther we go in playoffs the more NHL interest there will be throughout our whole team,” he said. Serious injury tested the mettle of the young hockey star when his second year in the OHL was cut short by almost half the season when he broke both forearm bones, shattering the radius and ulna in his left arm in a January 2016 game against the Mississauga Steelheads. But he’s back with his signature work ethic and the resiliency that runs through his DNA. By the age of three, Saigeon was shooting rows of tennis balls in the driveway at his netminding grandfather, Wayne Saigeon. And his dad, Brent, an athlete who played competitive tennis at the national and international level and was a member of the Canadian Jr. Team, removed the tennis net from the backyard court and replaced it with two hockey nets. Saigeon credits the support of his dad and mom, Charlotta – another athlete in the family’s star lineup – for teaching him how to carry himself as a young athlete working to achieve his goals. Charlotta was an Olympic swimmer and competed at the 1984 Summer Games in Los Angeles.

“My Dad went to the University of Houston Texas on a tennis scholarship and it was there he met my Mom who was studying on a swimming scholarship.” Brent says Brandon has always worked hard to improve his game. “Whether it be shooting hundreds of pucks a night on our tennis court or running the hills at our local park for conditioning, he has always worked hard to get better.” It’s a work ethic that has been passed down the family line. Says Brandon, “I think I got that edge earlier than most kids with my parents both being athletes and so supportive.” No argument there when you look at the rigorous and demanding schedule that the 19-year-old packs into every week. The time management lessons are paying off nicely as Saigeon has a busy schedule that has him working out and skating multiple hours every day at First Ontario Centre in Hamilton. He returns home from his billet in Ancaster to spend quality time with his family and friends. “My sister Melissa has been really supportive through all the ups and downs,” notes Brandon. So, too, have his grandparents, Wayne and Pat, there since his first steps onto the ice. January/February 2018 |


Continued From Page 7 “They were always at my games and it means a lot that they continue to do whatever they can to support me.” This is a story about a young man who has grown up in a community with ties that he cherishes. The town he calls home is proud of him and is carefully following his career. And more, it’s a story about tenacity and determination and hard work. He was lacing up skates by the age of three at the Bob Richmond-coached Hockey School in Grimsby. Saigeon played minor hockey in Grimsby for the Single A team, then moved to Triple A in Hamilton for the Junior Bulldogs. He was an elementary student at Nelles and Central Public Schools, and Grimsby Secondary School until Grade 10, when he left for his rookie year with the Belleville Bulls after getting taken fourth overall in the Midget draft. Shortly after the Bulls were sold and, eventually, Brandon’s path led back to Hamilton. He also got to return home to Grimsby having moved to the Hamilton Bulldogs. This afforded him the opportunity to also attend Grimsby Secondary for his final year of high school. “I wanted to live at home my last year to graduate with my friends,” said Brandon. And he graduated with an 87 per cent average, all university stream classes. In a 2014 OHL prospect feature, writer Ryan Dittrick said it was no surprise that Brandon was already on the path to such a prominent career in athletics. “Playing in the South-Central Triple A Hockey League (minor midget) of the Ontario Minor Hockey Association, Saigeon recorded a league-leading 28 goals, 29 assists and 57 points this season, propelling the Hamilton Jr. Bulldogs to a 326-2 record. The 15-year-old captain, known for his

8 | January/February 2018

Brandon Saigeon about to throw a puck to a fan after receiving First Star of the game. Photo courtesy Brandon Taylor - Hamilton Bulldogs Hockey Club

Brandon Saigeon takes part in a scrimmage at the 2017 Edmonton Oilers development camp.

Continued From Page 8 powerful stride and rocket of a shot, led the Bulldogs to the OMHA Bronze Medal.” He was highly regarded as one of the best prospects to come out of the Hamilton minor hockey system in several years, hence the high draft slot. But it was to be a tough National Hockey League (NHL) draft year with nagging ankle and groin injuries over the first few months of the season. Just as the tide was turning and Saigeon was promoted to the second line, he broke his forearm in a collision with a goal post in the midst of

a nearly point-per-game spree in January not long after his first multi-point game of the season. “It was the cherry on top of a tough year,” says Saigeon. “My family and team mates were really supportive. It was probably tougher mentally than physically just knowing I couldn’t do anything about it.” Recalling the moment, “I was back checking and I caught an edge and slid on a fresh sheet of ice going full speed and put my arm up to protect my head.” The arm hit the goal post breaking the two bones. He skated off the ice and his body went

into shock. He looked down and saw his arm wasn’t looking healthy, and felt the overriding disappointment of the bad timing for the accident. Five months off for recovery but, today, Saigeon said he has no problems. He started back full speed September 2016 and gives a shout out to a great surgeon, Dr. Bill Ristevski at the Hamilton General Hospital for his excellent care. He also has a lot of gratitude for his hockey coaches and a clean slate he was given on which to restart his career path. Brandon had a successful summer of January/February 2018 |


PURSUITS Hockey Continued From Page 9 training and recovery leading up to that 2016 season. He played well in the Toronto Maple Leafs development camp and the hard work was paying off. And this past summer, he was out to the Edmonton Oilers development camp and played in their rookie tournaments in British Columbia. “It felt like I was back to the old me,” says Saigeon. It was that “old me” that his Hamilton coaching staff realized could bring a lot to the table. “The Hamilton coaches helped me get back on track and gave me a chance after coming back from such a long injury.” Saigeon values the friendships with his Bulldog teammates. “This is the most unified group I’ve ever been a part of. It’s hard to describe the feeling, just knowing a bunch of guys have each other’s back.” After all the hard work, winning is a big pay off for the whole team.

Determination keeps Brandon Saigeon reaching for his goals, just like this one.

Brandon Saigeon celebrates with his Bulldogs after scoring a goal. Photos courtesy of Brandon Taylor - Hamilton Bulldogs Hockey Club

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One wouldn’t know how the corner of Hixon and King has changed, but Margaret Gierula has vivid recollections - from was the epicentre of agricultural life in Beamsville to what passersby see today. McDonald - Photo

Carrying history Beamsville’s basket factory was a cornerstone of commerce and the agricultural sector for decades By Joanne McDonald he apple may not fall far from the tree, but it didn’t get much further over the last century of


12 | January/February 2018

fruit farming without a ride to market in a sturdy container made by the Beamsville Basket and Veneer Company. Free water and no taxes for 10 years

brought entrepreneurs Aquilla W. Reid and Samuel Piott to build the basket factory in 1909.

Hixon Street has changed a little over the years. This shot is from basically the same spot as the photo on the facing page. The house second from the left is the same house shown in the Page 12 photo which sits at Hixon and King Street.

Continued From Page 11 Located on the Hixon Street property now home to the Beamsville Medical Centre, the factory was a major hub of production, manufacturing millions of baskets to carry the harvests that fuelled the Town’s economy and shaped its social structure for much of the 20th century. The landscape has changed, but history has deep roots – today’s residents walking into the doctors’ offices with their very present concerns, are standing on the epicenter of the Town’s rich agricultural past. Retired school teacher Margaret (nee Reid) Gierula, a Beamsville resident and granddaughter of Aquilla is a delight to interview with her vivid and warm recollections of a childhood that centred on life around the basket factory and shaped her youth during a time when the town was growing with a diverse influx of immigrants who made it their home. Margaret worked in the factory during summer holidays, making the wood slatted/lino mesh covers (red lino for sweet cherries and blue lino for sour) used to secure the fruit for transportation. It was a happy environment and “the best thing that happened in my life,” she said, was her immersion and exposure to

the diverse workforce made up of many immi- They all lived in Beamsville,” Margaret said. Housing along Academy St. was provided for grants arriving to begin a new life in Canada. employees. “I take pride in the fact that the “Many local business owners had their start housing was always cared for.” working at the factory.” Margaret’s most precious memories include The basket factory was the epicenter of work and social life in the community. “At 12 noon working alongside Kay Teshimo, a Japanese woman whose nimble fingers were adept at the steam whistle blew, work stopped and producing the basket everybody went home covers at a fast pace. for lunch,” Margaret Margaret’s father, said, painting colourBruce Hendrie (B.H.) ful vignettes of the Reid and uncle, Wildaily routine at the liam Oswald (W.O.) basket factory. Reid had brought Ko She recalls Elaine Teshima, Kay’s hus(nee Moore) Nauband, to work at the man’s father, Archie factory. Moore was the The factory provided Christie’s Dairy milkemployment for a host man and made his of immigrant families deliveries by horse and including Japanese buggy. Elaine’s mother Canadians who were worked at the factory forced from their and every noon when AQUILLA REID homes and sent to detenthe whistle would blow, tion camps in British Columbia during the Archie would sit his daughter on the butter box and gallop the horse from William St. to Second World War. Aquilla ran the factory (Margaret said collect his wife home for lunch. Samuel had soon moved on to a different There was no need for a lunch room at the factory. “Everybody went home for lunch. January/February 2018 |


PURSUITS Business “He could always be found helping someone.” Margaret’s mother, Pearl. worked across the river in Niagara Falls and it was there, the newly wed couple found the model of a Georgian home they replicated and built in 1938 on the property at 5186 King St. Her father and Uncle Bill saw the house along the river, knocked on the door and found Margaret Gierula in 1947 outside the basket factory office, which is now the home of Craig Budd’s State Farm Insurance office. the owner, an interior ry boxes and the cover-production department designer, willing to hand them the plans for the house right on the where Margaret spent many happy hours. The boilers, also on the ground level, were spot. “In those days everything was done with exposed to the outdoors and were always hot, a handshake.” providing the steam for the whistle that blew Margaret grew up in the house with her at noon. The logs were soaked in the boiling sister Elizabeth and lives there today with her water and the bark was later hand stripped. husband Richard Gierula. After the veneer was peeled from the logs there The Hixon St. factory was an impressive remained a “roller’ core which was chopped three-storey building. Raw logs were stored and used to fire the boilers. outdoors up next to the main building. The Machines stripped the logs and cut long industrial machines were on the first level strips of veneer to be hung outdoors to dry, along with the veneer room, where women sorted and cut veneer and constructed the ber- ready to be cut to size for the baskets and basket covers. An elevator in the centre of the lower floor took materials to the second floor. The second floor houses the basket making machines and handling machines. The third floor was for used for storing the baskets in bundles ready to have handles attached before shipping. The baskets were loaded into a truck with racks. “Everybody was happy and they worked hard,” Margaret said. It was a hot, steamy and noisy atmosphere with the boilers, but the windows were open to allow plenty of air flow. The factory ran year round – wintertime was spent getting the inventory ready for the fruit season. “It takes time to dry the wood,” and there was always time for Margaret to play in the maze of baskets stored on the third floor. The Reid homestead which still stands at the corner of Hixon and King.

Continued From Page 13 enterprise) until 1921 when he turned it over to his sons Bruce and William. It burned in a devastating fire and was quickly rebuilt that same year. The only portion of the three-storey frame building not lost to the fire was the office area adjacent to the loading bay, today the business office for Craig Budd Insurance Agency Ltd. It continued as the Beamsville Basket Factory until amalgamation with other local factories under the umbrella of Canadian Wood Products and then Oakville Wood Products. The Reid brothers continued to manage the Beamsville location. A second fire leveled the old structure in 1981 and it was never rebuilt. The homestead built by Margaret’s grandfather Aquilla and his wife Sadie Reid still stands today adjacent to the old factory office (Budd Insurance) at the corner of King and Hixon St. Margaret’s father Bruce ran the factory and her uncle, William, managed the office and distribution. “My father was a people person, he was hands on and good at interacting with employees.” In the fall, Bruce would go out to the neighbouring farms to collect payment for the baskets. It was more an excuse for a social visit Margaret recalled and on the trip home he would be laden with baskets of grapes. A pillar of the community, Bruce served as hospital board chairman for several years.

14 | January/February 2018

Continued From Page 14 During the harvest and delivery of fruit, according to history, ‘Miss Jemmet’ an exacting entrepreneur, oversaw the loading and distribution operation at the Beamsville train station and she demanded that farmers have their fruit delivered by 4 p.m. each day. The Friends of Lincoln’s History, a non-profit charitable organization dedicated to preserving local history recently unveiled a series of historic plaques, including the Beamsville Basket Factory. The idea for the plaques came from the Town’s association to the Niagara North Federation of Agriculture and its reputation as a centre of agricultural excellence. The 17 initial plaques, purchased through a grant from the NNFA, were unveiled during a program launch Nov. 23 at Twenty Valley Golf and Country Club, commemorating a number of early agriculture-related businesses from basket and canning factories, to the first greenhouses and pick your own operations. The Rotary Club of Lincoln featured the story of the Gierula house (formerly the Reid home) at 5186 King St., Beamsville and the history of the basket factory in one of the four plays in the 2015 Lamplighter Tour. The tour took the audience back to the 1940s and 1950s to tell stories of how the citizens of Beamsville and newcomers to the area coped with the years following the Second World War. “It was a time of change and hope for a better future after the war years. Lives, the community and the country were being rebuilt amid changed fortunes and circumstances. People poured into the community from across the nation and indeed, the world.”

The results of a devastating fire which burned the operation to the ground in 1921.

Margaret Gierula with some lasting remnants from the Beamsville Basket and Veneer Company which was very much the heart of Beamsville for decades. January/February 2018 |


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Antigua anyone? By Lorraine Simpson f snow shovelling is getting you down and the amount of time you’ve already spent looking for lost gloves has you fearing winter in Ontario, it may be time to plan a warm and sunny getaway. Antigua is an island in the Caribbean which offers the perfect antidotes to the Ontario winter woes. As a travel consultant, one of the perks is getting to visit some pretty spectacular places to experience them


first hand so I can relate my experiences to clients. When I visited Antigua it was love at first sight! I was blown away by the translucent waters of turquoise and azure that look photoshopped, miles of soft white sand, and all the rum punches, daiquiris, and pina coladas you can drink. Visitors get all this and more on Antigua, 108 square miles worth of tropical beauty located just over a four-anda-half-hour flight from Toronto. There

are 9 direct flights per week currently. They start as low as $420pp, so it is certainly accessible for most. The Caribbean was slammed with several hurricanes in 2017 and Antigua narrowly avoided the worst. It has been left it in perfect shape to welcome visitors searching for Caribbean sunshine and vitamin SEA!. This is not the kind of island where you have to fight for towel space with January/February 2018 |


Entertainment, food, shopping and stunning beaches...Antigua has it all.

Continued From Page 17 blitzed college students. For one thing, there are 365 beaches here, which means there are plenty of places to chill for everyone. This beautiful isle specializes in laidback luxury and honeymoon-worthy resorts, attracting travellers who like their tropical vacations to have a refined vibe. Antigua is a land of sea and sun, and there are lots of fun ways to take full advantage of both. Spend time on the water: snorkel to see the colourful fish and inhabitants of the reefs, sail or deep sea fish. Beach time should also be high on your to-do list

18 | January/February 2018

as it is balm for the winter-weary soul (and good for Vitamin D levels, though of course, use sunscreen!). Play in the sand, splash in the water and soak up the sunshine. Antigua is just nine miles x 12 miles but feels larger, and one place not to miss is English Harbour. This was awarded World Heritage List status last year for its Georgian-era naval dockyards, and you can admire the massive stone pillars that survive from its great sail loft built in 1797. Horatio Nelson was based here and it’s a charming place to visit that combines a national park with a lively harbour reflecting Antigua’s role as the

winter capital of the yachting world. Today, the Georgian buildings have been restored and some are still used for maritime purposes like sail making. Visitors can see those as well as modern-day yachts anchored in the harbour and the juxtaposition of past and present is striking. The tour and museum are well done, and also brief enough to keep kids interested. Messing about on the water is an essential activity here, whether it’s stand-up paddle-boarding or an exhilarating day trip to feel what it’s like to be part of a crew racing a 40ft yacht.

English Harbour.

Continued From Page 18 Most resorts offer complimentary nonmotorised watersports while memorable excursions include a catamaran cruise to snorkel at the beautiful Cades Reef and a trip to Stingray City Antigua to get in the water with these gracefully flapping

The views aren’t bad.....yes?

creatures. Inland there’s hiking and biking and zip-lining, while on Sunday afternoon everyone heads to the panoramic Shirley Heights Lookout for a barbecue with steel pan music. This is a very sociable, family-friendly

island where people will happily talk cricket all day, and are masters at showing visitors a good time. Take full advantage of nature in Antigua. Check out Indian Town National Park which features Devil’s Bridge, a limestone arch that has been created by centuries of pounding by ocean waves; and hike through the rainforest - The vegetation will make you forget that it’s winter back home. How to get there... With nine direct flights a week and many more with one short connection, getting to Antigua is a breeze. I even have a free stay to give away. If you go to my Facebook page, conciergetravelgroup, and like my page then share it with your friends we will be running a Facebook competition to give away a free stay on this beautiful island. Another great way to travel for free is to invite your friends and family. Organizing a group will always give the organizer a free space so grab your buddies and let’s get your group booked to one of the many beautiful resorts and January/February 2018 |


Hmm, shovel or this...

Continued From Page 18 you can go free! Where to stay One of my favourites is the Adults only Cocos. It really is a wonderfully romantic spot.The beautiful couples-only resort is perched on a secluded ocean bluff – meaning there are spectacular, Instagramworthy views everywhere you turn. The vibe of the charming, family-run hotel is very much unpretentious chic. There are 30 rustic wooden cottages in total, each with its own private veranda, large bathroom with his’n’hers sinks, and an outdoor shower. All of them are clean, comfortable and feature dark

wooden floors, crisp white linens and a well-stocked fridge, but if it’s a special occasion I’d recommend splashing out – and splashing around - in the signature Sunset Plunge Pool Cottage, where there’s a private infinity pool… The all-inclusive Blue Waters Resort in Soldiers Bay has just had a $2 million makeover and is set in 17 acres of tropical gardens with a spa and kids’ club, plus an 18-hole golf course five minutes away. This is a beautifully-designed resort with 116 rooms and suites but feels so much more intimate. The rooms are charming and well-appointed, the pool

Antigua Cocos, looking pretty good right about now.

20 | January/February 2018

and beach sublime and the food superb. But the best part is the feel, with an ambience that takes you back to a Caribbean that’s very hard to find nowadays. The Verandah is a firm favourite on the island. An oasis of tranquility and amenity located on 30 beachfront acres, The Verandah is the perfect place for a romantic wedding, honeymoon or family getaway. Situated amongst a backdrop of lush green gardens, stunning tropical views and a shimmering turquoise sea, the incredible all-inclusive blend of engaging activities, delectable cuisine and entertaining nightlife allows you the luxury to do it all, or nothing at all. When I was there doing a tour they even had my favourite roast suckling pig at lunch! The food and entertainment is amazing and you won’t be disappointed. For more information visit our website or Facebook page. Enter the competition to win a free stay for two. About Lorraine Lorraine is the go-to Travel Professional in Niagara Region. her specialty lies mostly in luxury and group travel and, as a foodie, many of her personally escorted tours involve delicious food and wine. Contact Lorraine personally to pick her brain about any travel needs. Call 905-401-2995.

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Time & Again... By Jan Willem-Stulp ike most career professionals, I am often asked about the ‘best’ or ‘favourite’ or ‘most memorable’ of something, in my world. Whether it is about a meal, an ingredient, a restaurant, a piece of kitchen equipment or a particular recipe, we all have this desire to find answers, angles and ’insider’ tips to the successes of others, or things they are good at. Of course, there are numerous reasons for doing these things, and they vary from person to person. However, the one thing we all look to either not waste, or save, if possible, is time. Not necessarily in a lazy sense, as if we can’t be bothered, but more in the way of tapping someone else’s time-investment, (expertise) because we don’t have it, and usually cannot invest it. For someone to ask me about my preferences usually indicates the belief that my perspective is more time-honed than the questioner’s. The hope is, of course, to not have to go through years of training to learn what I’ve learned. Getting the value of the lesson without the investment of the time. On the one hand, this makes perfect sense; noone can be an expert at everything, and depending on others for information is part of what makes us people. And yet, in many instances, this is impossible to do, as the real part of what we want, cannot be transferred to someone else. As a mechanic needs his tools and his shop to utilize his expertise, farmers need farms, entertainers need audiences, doctors need surgical tools and painters need proper brushes. That part of the expertise, the knowing, the gauging by experience, only comes with spent-time. I recently did a theme dinner, which usually is the last Thursday in the month. I have been musing on this concept for a while already, and have been struck by how remarkably time impacts food. So, time became the theme. That’s right, TIME is a major ‘ingredient’ if you will. I don’t mean the extra six minutes that will burn the cookies, or the underdone potatoes which need an extra 10. I’m talking about invested time, and how this takes ingredients, and dishes from the mundane to the exceptional. Think about the following: Ripe tomatoes are great. We all know that, but have you ever had sundried tomatoes? I love fresh ricotta cheese as much as the next guy, but have you


ever sampled our aged Gouda cheese? Steak is delicious, but dry-aged meat is unbelievable! And when you begin thinking about it, you’ll soon get to cured salamis, preserved fruits, real vanilla beans and peaty Scotches. Time-heavy treasures, all of them. Our culture is less and less likely to see and appreciate some of the great products that our parents and grandparents knew of and valued simply because it took so much time; actual maple syrup, wines aged a decade or more, properly made apple butter, rumpot fruit and real port. The idea moves further in, too, as we look at recipes and cooking methods. Who still makes sauerkraut, or dries fruit? When is the last time you had duck confit, oxtail soup, handmade pasta or cold-smoked salmon? How often do you braise lamb shanks or reduce stock to make an unbelievable, real jus? Where can you still get a classic tourtière, that time-laden, hearty “protein pie” from our past? Although our time allotment for food has shrunk considerably over the last few decades, many, if not most of these delicacies do not have a shortcut or a quick version. In a real sense, if you are fortunate enough to have access to, and savour these beautiful additions to our culinary portfolio, you are, in fact, enjoying someone else’s time. On a certain level, one could say this about, say, construction as well. The carpenter building your home is spending time and expertise that you do not have. Yet, I say, there’s a significant difference, in that time factor involved. No offense to the carpenter, and expertise not-withstanding, a delectable piece of cured gravlax is a greater investment, time-wise, than the straightest, kiln-dried two-by-four. You see? Someone has invested time, and that has become the ingredient that has the single-biggest impact on the finished product. So, I applaud those who still make sourdough bread, who can wait for the Spring to get real syrup from the sugar bush, and value 18 month-old prosciutto, sliced paper-thin. Do yourself a huge favour, and come visit us at the Grand Oak; look for those products that take experience, and here’s what you’ll discover; the one ingredient no-one discloses, but which is most significant for the final result: Invested Time. – Happy Eating! Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.) January/February 2018 |


Chef In Residence CUISINE

Vanilla and Cider Dressing

Of all the mainstream, time-laden ingredients that we use, Vanilla is, by far, the undisputed champion. Consider orchids, trained on trees or trellises, whose flowers open for only 1 day; then, until a young slave lad learned how to artificially pollinate them, it required one specific species of bee to pollinate them! Then, when the flower fruits, (the vanilla pod, or bean) it is harvested, about nine months later, looking like a green bean on steroids. It then goes through a process that involves blanching, steaming, sun-drying, then slowdrying, and finally conditioning. All of this takes many, many months; not what you’d expect, for something so small and seemingly innocuous. I am personally offended when people use ‘vanilla’ to describe something bland,

plain or boring. Vanilla is one of the most exotic, delightful and time-heavy products known in the culinary world! Here is a great way to use this, by mixing with naturally sweet/tart apple cider. Make a few days in advance, it’ll develop nice flavour! INGREDIENTS • ¾ Cup sunflower oil • ¼ cup good, local cider • 1 vanilla bean, split, but connected at the stem • 2 Tbsp cider vinegar

• Salt and Pepper, to taste DIRECTIONS Carefully scrape the tiny black ‘seeds’ from each half of the bean, and add to the other ingredients. Mix all of this together, and allow to sit at room temperature for a few hours, covered. Whisk together and taste – you might add a touch of honey, or sugar, and adjust the salt and pepper. Store in a tall container, and put the bean back in the dressing. It’ll keep on giving its flavour and looks great!

For New Year’s Cheer, Go West

January 2018 • Twenty Valley’s Winter WineFest - Jan. 12-14. Here in Niagara’s Twenty Valley, we know how to have fun! Our annual Twenty Valley Winter WineFest brings together Niagara’s top winemakers, chefs and premium VQA wines. The event offers great food, premium VQA wines; red, white, sparkling and Icewine served outdoors on the streets of pretty little 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. This year’s celebrity chef, brought to you by Inn on the Twenty, Chef Susur Lee, Canadian talent featuring the Cowboy Junkies! Save the date – Main Street, Jordan Village. • After Parties – Jan. 12-13. When the street winds down, the party is just beginning in the Cave Spring Cellar! The

24 | January/February 2018

Bench Brewing Cellar Speak Easy with Live Entertainment from Soul Jam on Friday Night and...It’s back! This year we will #swingthecave - the Cave Spring Cellars’ own underground party. We celebrate the harvest, the bounty and the traditions of Icewine in the hippest way. Food, drinks and rocking live music! Come hit the dance floor and get the village shaking! Live music featuring Mel Monaco. Features Over 19, live entertainment. Dinner hours Friday: Jan. 12 from 9:30 pm to Midnight, Saturday: Jan. 13 from 9:30 pm to Midnight. Cave Spring Cellars, 3836 Main St., Jordan. Ph 905562-3581. • Snowshoe Through The Vineyards – Jan.13/14. We are excited to welcome the snow this year with our first annual snowshoeing event in the vineyards. If we don’t have enough snow, we’ll simply hike

the vineyards and enjoy the winter season as it is. Just added - you can now purchase tickets for a Friday or Saturday night snowshoe followed by dinner beside the fireplace! Westcott Vineyards, 3180 Seventeenth St., Jordan. Ph 905-562-7517 • Icewine Festival – Icewine’s 2 Poles – Jan.12-14. Malivoire wine wisdom meets the culinary genius of Treadwell’s Farm-to-Table. A glass of Gewürztraminer Icewine shows how finely this delicacy lifts flavours that are “poles apart”! Enjoy both the savouriness of Cumbrae Farms pork belly with apple and the sweetness of a honey-glazed gingerbread treat! $10 without a Discovery Pass. Plus to add to our celebrations, The Cheesy Guys will be here each weekend providing every visitor with complimentary cheese samples paired with one of our Festival Feature

Chef In Residence CUISINE

Sundried Tomato Tapenade I was first introduced to sundried tomatoes when a young-ish chef at one of the winery restaurants in Niagara. The flavour knocked my socks off! I have since learned to work with this delicacy in many ways, but the favorite one is still as a simple, potent ‘bruschetta’ on toasted sourdough. The recipe is reasonably simple, and ought to be adjusted as the seasons progress, and new ingredients become available, or are discovered! I tend to use roasted onion and roasted garlic, when possible, as it accentuates the flavours that much more. INGREDIENTS • ½ Cup sundried tomatoes, in oil, slivered • 3 ripe, red plum tomatoes, diced • 3 cloves (roasted) garlic (that’s cloves, not heads!)

• 2 onions (roast or caramelize this, if possible), diced • 1 Tbsp good balsamic vinegar • 3 Tbsp olive oil • Chopped Herbs, to taste (thyme, basil, rosemary etc) • Salt and Pepper DIRECTIONS

Mix all the ingredients, except the salt and pepper, and taste; decide if you’d like further adjustments, and carefully season with salt and pepper. Note that the sundried tomato will have a pretty robust, even salty, character already. Don’t overdo this. Allow to meld together and serve at room temperature, or gently warmed.

For New Year’s Cheer, Go West

Continued From Page 24 wines! Malivoire Wine, 4260 King St., Beamsville. Ph 905-563-9253. • Macho Pork Taco & Fabulous Franc Icewine – Three weekends – Jan. 12-14, 19-21, 26-8. Let’s set the record straight; Icewine is not just for dessert! Enjoy Kacaba’s cabernet franc Icewine matched with Chef Steve of Zooma Cater’s macho pork tacos with berryfruit salsa and cocoa-chili drizzle. Free for passport holders and Kacaba Founder’s Club and their guests. $10pp for walk-in. Kacaba Vineyards Winery, 3550 King St., Vineland. Ph 905-562-5625. • Niagara Icewine Festival comes to Creekside Estate Winery - For three weekends in January, the Niagara region is transformed into a wintry wonderland, in celebration of one of Canada’s most cherished products, Ontario Icewine. The

23rd edition of the Niagara Icewine Festival offers plenty for every taste. Join the ‘cru’ at Creekside Estate Winery, January 12-28 and enjoy our one-of-akind Discovery Passport pairing; Sweet & Smokey Baby Brats. Enjoy a ‘sipsational tasting’ of our ‘NEW’ 2015 Vidal Icewine paired with a house-smoked, Icewine injected baby bratwurst topped with your choice of Icewine sauerkraut or spicy mustard. There is no finer way to experience the bounty of winter wine country, than travelling along the Niagara wine route. Discovery Passes are sold at $45 plus HST each and can be purchased from the Niagara Wine Festival Website. Creekside Estate Winery -2170 Fourth Ave., Jordan. Ph (905) 562- 0035. • Icewine Cometh - Sunday, Jan. 21, Noon-2 pm. Jason Williams executive chef, Inn on the Twenty Restaurant. It’s

icewine season in Niagara and the chill is on. Chef Williams is back again this January to spoil us with a menu designed to celebrate the icewine harvest. Roasted Sea Scallop, Icewine Braised Pork Belly, Cauliflower “Semolina”, Apple Sauce, Seared Quebec Foie Gras, Preserved Apricot, Toasted Brioche, Roasted Beef Tenderloin, Buttered Fingerling Potatoes, Icewine & Red Onion Jam, Late Harvest Riesling Panna Cotta, Ginger Snap Cookie, Citrus Honey Sorbet Cost $95. Good Earth, 4556 Lincoln Avenue, Beamsville, ON. Ph: 905.563.6333. • Exploring the Fundamentals of Seasoning - Jan. 25, 6:30-8 pm. Chef Jan-Willem Stulp presents and amazing food experience the last Thursday of each Month; our “Themed Dinner”. Every month a different experience with an January/February 2018 |


Chef In Residence CUISINE

Authentic Oxtail Soup This is a soup that I first tasted as a wee lad, growing up in Europe. It impressed me then already, with its potent, bold flavour. I never dreamed it would be as labour intensive as it turned out, but man is it worth it! I have, at times, made Oxtail into a Ravioli filling, an awesome, rich dish, as well as terrine, and, of course, this soup. The ultra-high gelatin content give this such a rich, decadent mouth-feel, it’s pretty unique in that sense. Warning; this soup takes at least two days to make! INGREDIENTS • 1 whole oxtail, cut in ½ lengthwise, and sliced along the joints (ask your butcher) • ¼ Cup tomato paste • 2 each: onions, carrots, celeryroot, garlic cloves – all diced • bay leaves (2) thyme, (1 Sprig) • 6 Cups good beef stock, (go for low salt, if possible) • ½ Cup dry red wine • Salt and Pepper

DIRECTIONS In a thick-bottomed pot, brown the Oxtail pieces in a bit of oil, and, once done, deglaze the pot with the wine, (be careful, it’ll steam and spit pretty violently), add the Beef Stock, and the herbs, and place the oxtail back in. Turn to low, and bring to a simmer. Allow to slowly simmer as long as possible, taking care to note the level of the liquid. After several (6 or 7) hours, return the liquid to its original level by adding water. Allow this to cool overnight, in the pot. The following day,

place back on the stove, and turn on low. When the stock (which would have gelatinized overnight) returns to liquid form, but before it’s hot, remove the oxtail pieces, the Bay leaves and the thyme sprig. Pick all of the meat off, and add that back to the broth, together with the diced vegetables, and a light seasoning. Discard the bones. Bring this soup to a simmer until the vegetables are tender, and correct for final seasoning. Unbelievable!

Continued From Page 25 educational flare. Savour the wine sampling presented by Niagara Wineries, Breweries and Distillers, Tantalize your palate with hors d’oeuvres related to the themed and relax over the five-course dinner served in the fine dining style. Meet local entrepreneurs who produce food in our area. Grand Oak Culinary Market, 4600 Victoria Ave., Vineland. Ph. 289-567-0487. • Friday Night Dinner Series/Vegetarian – Friday Jan. 26. What better way to celebrate than with a great night out. Chef Sider has come up with some internationally inspired menus for this season’s Dinner Series. On six separate evenings he will treat guests to the cuisines inspired by some of the world’s most renowned and interesting culinary regions. So many of the classic culinary hot spots culture’s

revolve around sharing time together around the family table with fabulous food and wines. In order to truly (temporarily) transport you, we thought that we would bump up the social aspect of the evening. Dinner guests will dine family-style at communal tables where they will share not only great food and wines with their neighbours but also great conversations. Seatings are at 7:30 pm. Seating is limited and you can book your seats at the table by calling 905.563.9463. Redstone Winery, 4245 King Street, Beamsville. • Women, Wellness and Wine @ Cave Spring – Jan. 27. Join Cave Spring and holistic nutritionist/yogi extraordinaire Sharlene Styles to celebrate the New Year with a day of self- pampering that will ignite the senses! Start the day with a gentle yoga class in the cozy barrel cellar of the

winery. Move to the private Wine Library for a healthy – nutritionist-approved, delicious brunch by Inn on the Twenty, including a celebratory Caesar or glass of wine. Venture to the private wine cellar and indulge your creative spirit in a fun afternoon of painting your own beautiful customized journal cover, while sipping on a glass of your favourite Cave wine. The painting class will be led by talented local artist and art teacher, Marion Griese. Life is an adventure! Your life is your story. We hope to encourage you to write about it, illustrate it, celebrate it in your own beautiful customized journal and take a day just for you. As a final treat, take home a bottle of Cave Spring’s wonderful Riesling to enjoy while you write in your new journal. From 10:30 a.m. – 4 p.m. Cave Spring Cellars, 3836 Main St., Jordan. Ph – 905-562-3581.

For New Year’s Cheer, Go West

26 | January/February 2018

Chef In Residence CUISINE

Classic Tourtiere Of the few ‘dishes’ that Canadians claim as their own, (Buttertarts is not really a ‘dish’, and the jury is still out on Poutine) Tourtiere is quintessentially a Canadian Dish. The thing that makes this dish, is, of course, its individuality: no two recipes are alike, and everyone claims their, (or more likely, their grandmother’s) recipe is the only ‘real’ one. Brought to life in the days of the Voyageurs, the amount of tallow and protein in this ‘pie’ made it so high in calories, that today it would likely be considered illegal. Whereas most adults today function on a 2,200-2,600 calorie diet, these fellows needed a whopping 4,800 calories a day, just to keep up their strength and stamina! Fortunately for us, much of the fat can be eliminated, without losing the essence of the tourtiere. It is usually made primarily of pork, with other meats added in, as they were available, (back in the day, squirrels were considered prime candidates) This recipe works with a somewhat

leaner mixture of meat, and eliminates some, but not all, of the oats. INGREDIENTS • 1 ½ lb lean ground pork • 1 ½ lb lean ground beef • ½ Cup each: onion, celery root, carrot, finely diced • ½ tsp each: cinnamon, nutmeg, cloves • ½ Cup rolled oats • 2 each, bay leaves, thyme sprigs, rosemary sprigs • 2 double-crust Pie shells, or dough for the same. • Salt and Pepper • Good Chicken Stock DIRECTIONS This recipe will make 2 pies, one to eat, one to

freeze for later. Tourtiere is based on big flavours, yet I’ve seen lots of chefs add water, of all things; I prefer stock. Combine the beef and pork, with the chicken stock and (about 2 cups, to begin). Simmer this with the vegetables, spices and herbs for 60 – 70 minutes, adding stock if the filling gets too dry, and stirring often. Season with salt and pepper, and lift out the herbs, before adding the oats, which will absorb the liquid, in about 5 minutes or so. Cool the filling and divide over the 2 pie shells, topping with a top crust and brushing with eggwash or butter. Freeze one of these, the other, bake to a golden brown in a 375F oven for 35 - 40 minutes. Serve immediately.

For New Year’s Cheer, Go West

Continued From Page 26 • Fire Hall Studio Concert Series – Jan. 27. Rick Fines & Suzie Vinnick. Rick Fines crafts a unique blend of warmhearted blues, juke joint folk, and dockside soul that both embraces and defies the genres that influence him. Suzie Vinnick,10X Maple Blues Award winner, 3X Juno Nominee was a Finalist in the 2013 International Blues Challenge Solo/ Duo Category in Memphis, TN. Tickets available in store and online, Tickets $20 +HST. Doors Open at 7 PM. Station Coffee House, 28 Main St. E., Grimsby. Ph 905-309-4000

February 2018 • Warming Up Winter - Sunday, Feb. 4, Noon-2 pm. John Vetere Chef de Cuisine, Ravine Vineyard Winery Restaurant. A new year brings us the opportunity to welcome a wonderful new chef to our kitchen. Check out the talents of this rising star as we warm up winter. Warming Up Winter, Kentucky Fried Maitake Mushroom, The Colonel’s 11 Secret Herbs & Spices, Pickled Shallots, Roasted Garlic Aioli, Hot Smoked Rainbow Trout, Mixed Baby Kale, Slivered Almonds, Dill Cream, Dill Pickles & Fennel Pollen, Chinese-style ‘Char-Siu’ Roasted Pork

Shoulder, Charred Scallion Pancake, Ginger Scallion Sauce, Kimchi, Pickled Radish, Sushi Rice, Aioli, Roasted Apple Cobbler, Miso Butterscotch, Sour Cream Ice Cream, Cinnamon Dust. Cost $95. Good Earth, 4556 Lincoln Avenue, Beamsville. Ph: 905.563.6333. • Fire Hall Studio Concert Series – Feb. 23. Harpdog Brown & the Travelin’ Blues Show. Fresh off the radio play and tour success of his latest album What It Is (ranked #20 in the Top 100 World Blues Albums for 2014) Brown launched The Travelin’ Blues Show with up and January/February 2018 |


Chef In Residence CUISINE

Pecan Stuffed, Roasted Spy Apple with Real Maple Chantilly Spy apples, officially known as the Northern Spy apples, are almost custom-made for Ontario weather, being heavy bearing, coldresistant, and having a wonderful flavour and aroma. They also keep well, and hold up well when cooked. It is, unfortunately susceptible to fireblight, making them not always a production favorite, or, in English, they can be hard to come by. However, if you can access some of these beauties, by all means do so! This recipe, combines the robustness of the Spy with the time-heavy deliciousness of real maple syrup. INGREDIENTS • 4 Spy apples, (Cortland, or another hearty baking apple would work) • 2 Tbsp brown sugar • ½ Cup pecan pieces • ¼ Cup unsalted, diced cold butter • 1 Tsp pie spice mix (cinnamon, cloves, nutmeg, ginger) • ½ Cup 35% Heavy Whipping Cream • 3 Tbsp Rreal, Ontario maple syrup DIRECTIONS

This recipe always makes me nostalgic as the aromas are very reminiscent of pies my Oma used to make. Combine the Brown Sugar, pecan pieces, butter and spice mixture, and 1 Tbsp (only!) of the Maple Syrup and stir it with a fork until it becomes ‘clumpy’. Slice the tops off the apples about ¼ way down but above the core. With a melonballer, carve out the core taking care not to go through the apple. Stuff this cavity with the nut mixture,

and put the top back on. Bake this in a 325F oven, in a glass dish, until the apples are tender and very aromatic, probably 20 minutes or so. In the meantime whisk up the heavy cream with 1 Tbsp of Maple Syrup until semi-firm peaks form. Serve the apples with the Chantilly Cream and drizzle with the rest of the Maple Syrup over this. You can prep this until the baking stage, well in advance, and just put them in the oven ½ hour before you want them!

For New Year’s Cheer, Go West

Continued From Page 27 coming guitarist Jordie Edmonds and upright bassist Pat Darcus. Tickets available in store and online, Tickets $20 +HST. Doors Open at 7 PM. Station Coffee House, 28 Main St. E., Grimsby. Ph 905-309-4000 • Friday Night Dinner Series/Indian – Friday Feb. 23, 2018. What better way to celebrate than with a great night out. Chef Sider has come up with some internationally inspired menus for this season’s Dinner Series. On six separate evenings he will treat guests to the cuisines inspired by some of the world’s most renowned and interesting culinary regions. In order to truly (temporarily) transport you, we thought that we would bump up the social aspect of the evening. Dinner guests

28 | January/February 2018

will dine family-style at communal tables where they will share not only great food and wines with their neighbours but also great conversations. Seatings are at 7:30 pm. Seating is Limited and you can book your seats at the table by calling 905.563.9463. Redstone Winery, 4245 King Street, Beamsville. • Fireside Fridays In February - For the month of February we will feature Vineland’s newest restaurant, Just Cooking. Come for a Fireside Friday with a rustic Italian theme and enjoy three courses for $50 plus HST. Email to reserve your seats or phone 905 562 7517. Westcott Vineyards, 3180 Seventeenth St., Jordan. Multi-Dates • Winter 2018 Grimsby Author Series! -

It’s our Sweet 16! Don’t miss the amazing line up of Canadian Authors attending the 16th season of the Grimsby Author Series. Winter 2018 - 3 events: $60. Jan. 15: Claire Cameron & Elan Mastai. February 12, Giles Blunt & Peter Robinson. Casablanca Winery Inn & Spa, 4 Windward Drive, Grimsby. • Trius Black Glass Dinners - You’ll love picking up some new wine identification skills at one of our Trius Black Glass Dinners. After a guided tasting and lesson with a Trius wine expert, it’s every person for themselves during a four-course seasonally inspired tasting menu that is served with secret wine pairings disguised in opaque black stemware. Trius Winery 1249 Niagara Stone Road, Niagara-on-the-Lake. Ph: 800582-8412.


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Natural Light Patio Covers from VanAm Construction


ll year round we crave the warmth of the sun, and then by about this time each summer, we’re working hard to avoid its harmful effects. That’s particularly true in our backyards, where too much direct sunlight can transform an idyllic oasis into a spot too hot to enjoy at certain parts of the day. Every solution has its challenges, from umbrellas that blow away during storms to awnings that cast a permanent shadow and have to be taken down each fall. The ideal solution is a Natural Light Patio Cover, available from VanAm Construction. Seemingly magic, the covers block all U.V. rays and 75 per cent of infrared rays, while letting through most of the light. The result is a cool setting that is still filled with natural light. Because there are no U.V. rays, it’s impossible to get a sunburn sitting under the cover. And the air under the cover is cool because so much of the infrared heat is filtered out. All that’s left to enjoy is the sunlight – the perfect solution for any backyard. Natural Light Patio Covers use Acrylite panels, made from 100% acrylic guaranteed not to fade or discolour for 30 years. They can be configured to work in any setting, attached to homes to cover decks and patios, or built as stand-alone covers detached from the house. They are permanent structures that stay in place year-round. Homeowners have two primary choices – aluminum or wood. Aluminum structures come in white, sandalwood or brown. Each order is custom-made to fit perfectly with an existing deck or patio. The other option reflects VanAm’s expertise as a homebuilder and renovation contractor. “We also offer the covers built into beautiful Timberlite pergolas,”

Van Am Construction Full CW.indd 1

“Seemingly magic,

the covers block all U.V. rays and 75 per cent of infrared rays, while letting through most of the light. The result is a cool setting that is still filled with natural light.

says Ken Blokker, director of sales. They are made with Douglas Fir timbers and can be stained in a variety of colours to suit any backyard décor. “The timbers are really very beautiful, and the Natural Light Cover transforms the pergola into the perfect place to relax all summer long.” VanAm Construction has a sterling reputation across Southern Ontario for building homes and doing renovations and backyard projects of all kinds. Owner Dave Vanamerongen is based in Grimsby. The company services customers across Southwestern Ontario. “I’ve been installing Natural Light Patio Covers for many years for customers in and around London,” Blokker says. “Now that I’ve teamed up with VanAm, I can offer a wider selection of solutions for every backyard set-up.” In addition to the 30-year warranty on the Acrylite panels, there is a lifetime guarantee on the structures themselves, along with a one-year

labour warranty. “People really can’t believe it until they’re standing under the cover, looking up at the blue sky but not feeling the heat of the sun on their skin,” Blokker says. “By filtering the sunshine, we give people the best of the sun without any of the downside. It transforms backyards.” There’s plenty of time to get a Natural Light Patio Cover installed this year. There’s a turnaround time of only two or three weeks for aluminum structures, and a little bit longer for Timberlite options. Van Am does installations all year round.

Dealer for

n For more information contact

Ken Blokker 905-517-0461

2017-12-29 4:26 PM

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