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MARCH/APRIL EDITION 2017

Legendary Performance The story behind an epic horseracing upset

Tonya Verbeek

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This edition is dominated by two very different champions. While they both have performed right at the top of two very different sports, they both have similarities. Key among those championship traits is heart. You can’t coach that into a person and you cannot train it into a race horse. Tonya Verbeek, a self-described technician of wrestling, showed time and time again during her illustrious career that her undying will to win helped her overcome some excellent quality competition. The result of which placed her on podium after podium around the world. For Modern Legend, a harness racing millionaire owned by Grimsby’s Dave Drew who has trained out of Vineland all his career, he has managed to remain competitive at the highest levels of harness racing thanks in large part to the patience displayed by Mr. Drew, his owner, breeder, trainer and swimming coach. In 30-plus years as a journalist, countless stories have been “penned” by this scribe. When it comes to winners, heart may be the only truly common characteristic on any consistent basis. There are athletes in all disciplines who have unbelievable talent, gifts for which many would die. Granted, they may do quite well, but intestinal fortitude always puts them over the top. If you follow any sport it is quite likely you can think of several examples. The whole point of this ClubWest Magazine is to tell the story’s of great things being done right on our own backyard and of things being done by people who are from this area. Tonya’s exploits are known around the globe due to her efforts in competitions all around the world and Modern Legend put Niagara on the map for a North American audience thanks to his racing prowess in Canada and the U.S. Both are ambassadors in their own way. Both are entering different phases of their careers. Tonya is now on her way as a Canadian wrestling coach, and good on her! When you work as long and hard as she did, it is great to see someone like that get a break and be able to continue on in a path she clearly relishes. Modern Legend, now nine years old, is on the back-end of his racing career, but due to Dave’s stewardship he is still in great shape, so he may have a bullet or two left in that racing gun. One thing is certain, both are wished the absolute best in their future endeavours! Publisher, ClubWest Magazine Mike Williscraft


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5


Tonya Verbeek, right, has been named to Team Canada as a wrestling coach leading up to the 2020 Olympic Games in Tokyo. Also in this shot are (L to R) her long-tome coach Marty Calder and wrestling team members Jillian Gallays and Michelle Fazzari.

New horizons

Tonya Verbeek ~ Canada’s most-decorated Olympic wrestler of all time ~ now sets her sights on coaching excellence leading Team Canada By Mike Williscraft eaching was always something Tonya Verbeek could see herself doing. The 39-year-old Beamsville native will get an opportunity to do just that in an area that is her passion thanks to Wrestling Canada Lutte naming her an international coach for Team Canada. “There was some restructuring at Wrestling Canada and the previous coach in the high-performance division was shifted to a new post, which made room for me,” said Verbeek, who retired from competition after her silver medal performance at the

T

6 clubwest.ca | March/April 2017

London Olympics in 2012. “Teaching has always been part of my plan. I went back to help with Brock University’s program and did some high school substitute teaching for the District School Board of Niagara. I still have the passion for wrestling and want to pass that on.” When the appointment was released early in February, Verbeek wasted little time jumping in with both feet. She was off to Paris, France on tour with the national team. Then it was off to Sweden at the end of the month. These competitions, which also include training camps, acclimatize team members to travel and a tournament regimen. That


Continued From Page 6 discipline is one of the keys Verbeek hopes to instill in her wrestling pupils. “I consider myself a firm coach, but I want them to trust their hearts. I was in competition right up to just four years ago, so I think I have a very good understanding of what they are going through and dealing with. I can put myself in their shoes,” said Verbeek. “My strength was as a technical wrestler and those technical elements are what I stress. It is very important. Fundamentals, that is the biggest part of my philosophy.” And in wrestling in particular, when the entire match is a test of wills, the mental side is also crucial. “The mental side is critical to success. My goal is have them get better each day. What did they do? What did they learn? I want to get them to self-reflect on how they can be better and bring out the best in themselves,” noted Verbeek. And looking inward to draw out best results is something of

Tonya Verbeek enjoys a little down time during her recent stop in Paris with Team Canada by visiting the Arc De Triomphe.

which Verbeek knows a great deal. Her exploits on the mat are nothing short of legendary. In addition to her London silver - which was the first wrestling Olympic medal won by a Canadian woman - she also earned bronze in Beijing in 2008 and silver in Athens in 2004. As well, she earned silver at the Pan American Games in Guadalajara to add to the bronze medal that she won in 2007 in Rio de Janeiro. Verbeek also holds two bronze medals from the World Championships in 2005 and 2009 and a 2010 Commonwealth Games silver. The 11-time national champion also has her Masters in Education from Brock. A late bloomer, Verbeek did not start wrestling until her Grade 11 year at Beamsville District Secondary School. Her coach there, Dave Collie, as well as Marty Calder in later years, helped instill the qualities that put her over the top in her wrestling career. “When I went to my first Olympics I was really struggling with consistency. That was my biggest issue. My coaches would push me hard for consistency and challenge me to open myself up to being the best I could be,” she recalled. “It all takes time, little things each and every day. Time and patience.” Whether an athlete has natural athletic gifts or simply has a superior will, to excel in high-performance sport any athlete has to deliver in one all-encompassing area, said Verbeek, accountability. “You can coach technique and some people can be relentless but everyone has to be accountable,” she said. “That’s what the difference makers are. They are ready for anything coming their way. My coaches had very high expectations of me and I was accountable for everything I did,” said Verbeek. “Weight, nutrition, strength and conditioning - you have to be completely focused and put in the effort to get better every day.” Noting her support from Collie and Calder over the years, she said coaching can make a huge difference to an athlete. “Committed, amazing coaches can do great things for an athlete,” she said. “They can make all the difference. An athlete can put in the work, develop the skills and have the determination but a coach can add that bit of March/April 2017 | clubwest.ca

7


PASSIONS Wrestling Continued From Page 7 advice or help with preparation which can give a high-performance athlete the edge they need.” Now, Verbeek hopes she can be that coach talking in an athletes ear, providing constructive criticism or giving unquestioned support for a job well done. “I am super pumped. We have the junior and senior national championship at Brock on March 24 and qualifying for the Worlds in August,” noted Verbeek of what lies ahead. “I am really excited for me in my career, being part of Team Canada and getting to work with such amazing athletes as their coach. I am very fortunate.”

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ADVERTORIAL

At Vintage Vogue in Grimsby...

Old becomes chic Walking into Vintage Vogue in the proper techniques, however, Grimsby is a different experience due to space limitations, most of every time you visit – it seems her workshops are offered something new is always waiting off-site but she does offer just around the corner. occasional smaller classes and Owner Cindy Kyle has an eye private one-on-one “Bring-yourand a love for all things vintage. own” workshops at her Grimsby Whether it is an old pair of shutters with chippy paint, or a stunning chandelier, she finds a way to display it to show its beauty. That, in fact, is the theme that best describes many items in the shop: re-paint, re-purpose, re-do, re-love, whatever your style. She carries architectural salvage such as old windows, doors and shutters among other items; collectables, wooden crates and boxes, mirrors and candlesticks, all manner of lamps, lights and furniture Cindy Kyle opens Grimsby location. wicker, tinware, and many one-of-a-kind pieces location. You can find While some pieces stand alone information on upcoming work– a rustic wagon wheel or watershop locations, cost and details ing can to add that special touch at www.VintageVogue.ca to your garden – countless other Along with carrying DIY items lend themselves to the furniture paint, they also carry a Do-It-Yourself trend. great selection of replacement With that in mind Vintage knobs, hooks and stencils to Vogue carries two Canadian complete your makeover pieces. brands of environmentally safe The goal at Vintage Vogue DIY mineral based furniture and is to provide finished pieces, project paint, FUSION and inspiration and DIY products for Country Chic. “People don’t her customers to transform and necessarily want heavy, dark decorate their homes giving a furniture anymore,” said Kyle. Vintage, Rustic, Farmhouse chic “They want to add colour and look that is so popular these character by painting and disdays! tressing. It doesn’t have to be Vintage Vogue recently perfect.” And therein lies the art: celebrated eight years in busidistressing. Although waxing ness with a bricks and mortar is not required for durability of store in Smithville but relocated either all-in-one paint product, it in August 2016 to 41B Main can be added to give your piece Street West in Grimsby, behind a smoother, more professional Service Ontario, with its entrance finish. It is an all-natural beesfacing the public parking lot off wax based product that comes Mountain Street. The shop is in natural and other colours so open Tuesday through you can create a number of aged Saturday, 10:30 am to 5:30 pm looks on your finished pieces. and is closed Sunday and Workshops are offered to learn Monday.

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Check our website for Hours, New Events & DIY Paint Upcoming Workshops www.VintageVogue.ca 41b Main St. W., Rear Unit Entrance from Rear Parking Lot behind Service Ontario


ADVERTORIAL

Tracy and Dave Smith have renovated their Ontario Street Beamsville showroom.

Lincoln Flooring ready to grow as community does Lincoln Flooring & Design is continuously expanding to meet the needs of the community- offering new styles, colours and designs in the flooring market. “We are very proud and passionate to see how far we have come since June 2015,” said Dave Smith, who owns and operates the Ontario Street, Beamsville shop, with his wife Tracy. “We have had the wonderful opportunity to grow with the Lincoln community. Our business is customer service and, with our extended staff and hours, we are able to serve the community better.” Always striving to keep things new, fresh and vibrant, the team at Lincoln Flooring is always being creative to bring new trends to their customers. “With the market changing constantly, we make sure we are educated with new product knowledge, seasonal trends and design ideas,” said Tracy. “It’s all about the experience and it is our goal to

help customers get that.” The Smiths believe it is also important to put back into the community. They are very proud to be members of the Lincoln Chamber of Commerce; participate in several Beamsville Lions Club events, including donating part of their property for the Lions annual Christmas tree sales and will be part of their inaugural soap box derby this year. “Businesses working together with the community can make a difference,” Dave said. Both Tracy and Dave believe passionately in what they are doing. “Every job is important to us whether you are building your custom home, renovating your existing home or just sprucing up a room. No job is too small,” said Tracy. “We treat each client individually to give you inspiration, value and comfort. Our goal is to continue to expanding. We can’t wait for the community to see the changes as we grow.” March/April 2017 | clubwest.ca

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ADVERTORIAL

Customers valued at Mountaineer Movers When Mountaineer Movers celebrated 39 years of business in 2017, the team looked back into its past to remind ourselves of the history the company has drawn from. In 1951, Harry Mans immigrate to Canada from Holland with his family. Harry’s first job was to work on the farm that sponsored them when they came to Canada. “As our family got older, Harry saw the need for his family to work together. The family started delivering mail routes, then a newspaper routes and soon flowers, as well, said co-owner Wendy MansKeddie. “One day Harry saw an advertisement for a moving business that was up for sale. After some careful deliberation, he purchased the

Andrew Keddie (holding Lola), with his daughter Sarah Mans-Keddie (holding Abby), wife Wendy Mans-Keddie. business name Mountaineer now the company presiMovers. Thus, the ‘family’ dent and worked along side business began!” Harry for 46 years. Their consideration of “We strive to remember their customers is what sets that we are servicing a them apart. wide variety of people and “As a family, we underdemographics and they are stand and realize that mov- confronting a major change ing can be one of the MOST in their life. They are leavstressful times in a person’s ing a place they have called life,” said Wendy, who is home for a new and unfa-

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39

miliar place that will soon become their new haven.” Wendy’s husband Andrew, who has 36 years of experience, does all inhome estimates. Their daughter Sarah oversees the office administration. “We would not be a moving company without out movers – our ‘guys’. These men make Mountaineer a continuing success. ,” noted Wendy. The company’s philosophy is simple, she noted, success is honesty. “All in all – trust your instincts and treat all those around you, whether they are family, customers, or employees with respect, dignity and encouragement. This is our philosophy on running a successful and prosperous business,” said Wendy.

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12 clubwest.ca | March/April 2017

DIAMOND AWARD


ADVERTORIAL

Claysons Apparel: customer service sets them apart While Niagara West shoppers may be getting used to the Claysons Apparel name, the owners of the Beamsville clothier are very familiar with the community they serve. Owners Paul and Alison Clayson are longtime Beamsville residents and Paul has more than 15 years experience in local retail having worked for the late Abe Dueck, a long-time downtown businessman with Dueck’s Men’s Apparel, Sears and more recently the V&S Store on King Street. The husband and wife team opened the doors on the new shop in November 2016. Paul puts his experience to good use in working with customers to fit them with clothes that fit their desired look and budget.

Paul and Alison Clayson display some of the fashions available at their Ontario Street Beamsville shop. and very popular brands “Great pricing is imporlike Sergio Louis, Point tant, and we have that. Zero and Projek Raw on We hear that all the time. the men’s side, we have a With lines like Nygard, wide variety for customers Point Zero and Juli Fashof all ages to check out,” ions on the women’s side

he said noting their selection ranges from teen to adult. Having lived in Beamsville as well, the Claysons have a very good idea of what consumers in the area are looking for, too. “People can buy clothes just about anywhere, but customer service is what sets you apart. When customers come in here they will always be greeted with a smile. An excellent level of customer service can be expected,” said Alison. “We are small town people just like them.” The Ontario Street shop is also the new agent for Top Hat Dry Cleaning. The shop is open Monday-Friday from 9:30 a.m.-5:30 p.m. and Saturdays from 9 a.m.5 p.m. Closed Sundays.

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4548 Ontario Street, Beamsville • Tel: 905-563-4455 • E-mail: paul@claysonsapparel.com claysonsapparel.com March/April 2017 | clubwest.ca

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Legendary performance When Grimsby’s Dave Drew harnessed his charge, Modern Legend, for the 2014 Canadian Pacing Derby he hoped for good things, but he got sensational

Modern Legend powers through the finish line at Mohawk Raceway to blow away a deep field in taking the 2014 Canadian Pacing Derby. Photo by Clive Cohen - New Image Media

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March/April 2016 | clubwest.ca

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Legendary performance When Grimsby’s Dave Drew harnessed his charge, Modern Legend, for the 2014 Canadian Pacing Derby he hoped for good things, but he got sensational

Modern Legend powers through the finish line at Mohawk Raceway to blow away a deep field in taking the 2014 Canadian Pacing Derby. Photo by Clive Cohen - New Image Media

14 clubwest.ca | March/April 2016

March/April 2016 | clubwest.ca

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By Mike Williscraft here are many ways in which an owner can name a racehorse. Perhaps a family name may be picked up on, or an attempt at humour might be tried. On occasion, something of regal nature may be bestowed, befitting of, hopefully, one of the sport’s elite. When owner Dave Drew of Grimsby dropped the Modern Legend moniker on a bay colt by Modern Art little did he know at the time his homebred charge would live up to every bit of his name on a hot summer night in August 2014. At odds of 66-1 and in against one of the deepest fields the sport has seen, Modern Legend capitalized on a perfect steer by one of the sports greatest reinsman, David Miller, to crush his foes in the $634,000 Canadian Pacing Derby at Mohawk Racetrack. For Drew, or anyone in the sport, it really doesn’t get any better than that. An upset in a major stake is not all that common but to have a huge longshot win, and come from a homebred stable, that is indeed rate. These days corporate stables which have dozens upon dozens of hopeful stars roll through the Grand Circuit as though it is their right to take the lion’s share of purses. Modern Legend could not be more of a polar opposite. Not only is Drew somewhat of a hobbyist - his career was spent as a plant manager with General Motors - but he only trains one horse, his horse, Modern Legend. Drew comes from a harness racing family. Growing up in Merlin, Ont., his uncle was involved in the sport and took along Dave and his brother Greg to races in Leamington and Dresden back in the day. They were at Windsor Raceway when it opened in 1965 and at Western Fair Raceway in London’s opening in 1961, which ushered in night racing for the first time. In their teen years, Dave and Greg, along with their father invested in three two-year-old prospects. They were hooked. All three made it to the races, which is somewhat unusual in itself, with one becoming an Open Class regular - the top

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16 clubwest.ca | March/April 2017

has done the vast majority of his training local calibre of horse - Danny Raleigh. “My brother and I have always had one at Dr. John Hayes’ facility in Vineland. horse together since we were in our 20s,” Hayes’ name has been synonymous said Dave. with harness racing in Ontario for de“The best one would have been Armcades having many standout performers bro Justify. She was a top race mare and himself, while his father, John Sr., served won the equivalent of the Ontario Sire as vice-chairman of the Ontario Racing Stakes Super Final which, in those days, Commission. was the four best colts and four best filDave will be the first person to tell lies. There weren’t separate divisions for anyone he is very cautious with his each, but she still won it.” horses. With Modern Legend, “he tells About 15 years ago, Dave made a trip me when he is ready to go.” to the Forest City Sale. Having reviewed Hayes would be the second person to the catalogue, a filly by Camluck, a solid tell you Dave has his own way of doing Ontario sire, caught his eye. When the things. gavel dropped, Dave had himself another “Dave Drew is one of the most unique prospect, Ruby Cam, for $14,000. individuals that I’ve met in harness rac“She was small but filled out nicely. I ing. Most people involved are soon influgot her to the races enced by competiat four but she had “When his horses are good, tiveness, financial an issue with a rear and they’re pressed forward. When possibilities sesamoid bone,” ego gratification. they’re not, he waits till they Although Dave is recalled Dave. “Her gait was perit’s burare. If I’m reincarnated as competitive, fect, though, really ied a couple layers smooth. She had the a standardbred race horse, I deep and is only exbad ankle but you posed in measured want to be his horse,” would never know it tones. Although says Dr. John Hayes of in behind the startDave likes profit, he ing gate.” Dave Drew’s training style never has prioritized And that hint of it in his horsepercharacteristic, that toughness, would be a sonship. It’s been a secondary by product. major key in the success for her eventual And if Dave has an ego, I’m still waiting offspring, Modern Legend. to see it after many years. He has watched For Drew, Ruby Cam had five foals. and listened to his peers, taken their Two did not amount to much, while one counsel, then made his own decisions other, Web Cam, was a solid performer on the best training path forward for his winning a couple of stake races including horses. Some of his methods are unorthothe $100,000 Slots Cup Final at Hidox, some of his methods are decidedly awatha Horse Park in Sarnia. conservative, and some are enlightening. “The mare had five foals and lost one. Dave doesn’t give a rat’s rear what other The others were not really going, Web people think, although you wouldn’t get Cam was not a superior horse yet, so we that message from him. When his horses stopped breeding her,” Dave said, adding are good, they’re pressed forward. When she was eventually sold at auction. they’re not, he waits till they are. If I’m Soon after, Web Cam developed into a reincarnated as a standardbred race horse, Preferred class racehorse and was sold. At I want to be his horse.” that point, Dave’s sole attention turned After showing promise as a two-yearto Modern Legend. old, including a handy 1:58 win at FlamIn his two-year-old season he had boro Downs, Dave made the decision to issues with sickness. Dave trained him give Modern Legend more time before down but backed off to let the gelding bringing him back for his three-year-old develop. campaign. Throughout his career, Modern Legend


Behind the scenes is where the real work gets done and Modern Legend’s favourite kind of work is swimming. Dave Drew leads him into the pool, located at his stable in Vineland, with help from Carman Hie. Williscraft - Photo

Continued From Page 16 That decision set him up for a red hot run of eight straight stake race victories, sweeping the Autumn Series, Snowshoe and Cam Fella stakes. In the Cam Fella final he made a break in stride but recovered to still win it all. “His recovery there took a long time, though and he did not come back until late in his four-year-old season,” noted Dave. A highlight of his five-year-old campaign, despite a fourth place finish at Meadowlands Raceway in New Jersey, was the 2015 Breeders Crown. “Just to be in that race and be competitive with that calibre of horses was

amazing. Everyone is in. They’ve all targeted that race and you get their best,” said Dave. Years of care, patience and nurturing culminated in one of the greatest harness racing upsets of all time in the 2014’s Canadian Pacing Derby. Up against the fearsome foursome the Burke Brigade, a 16-legged machine managed by one of the sports most successful trainers, Ron Burke - Modern Legend had given a good accounting of himself all year racing at the Grand Circuit level – the tops in harness racing. The king of the sport that summer was Sweet Lou, who came into the Derby

riding a 10-race winning streak. “One of the things I remember most about Modern Legend’s Pacing Derby upset was that he finished with a ton of pace in his elimination but lacked room. I believe he paced home in 25 2/5ths that night. Even though that was in the back of my mind on the night of the final, I just couldn’t pull the trigger and bet him,” said harness racing writer and noted handicapper Garnet Barnsdale. “Sweet Lou - the big favorite had won 10 in a row, many in sub-1:48 time, which was unheard of to that point in the sport’s history. He had three other March/April 2017 | clubwest.ca

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Dave Drew with his wife, Nancy, and family in the winner’s circle after winning the Canadian Pacing Derby. Photo by Clive Cohen - New Image Media

Continued From Page 16 stablemates in the “Burke Brigade”, including Foiled Again, the sport’’s alltime leading money earner. So despite Modern Legend tipping his hand in his elimination, the task seemed momentous and when the Burke quartet left the gate 1-2-3-4 with Modern Legend sitting fifth, most likely thought the race in effect was settled and the only question was which Burke horse would win.” In rein to David Miller, Modern Legend lucked out when Clear Vision popped out of the four-hole to provide cover as the two made a charge at Sweet Lou who was chugging along on the front end. Reliving the race while watching the Derby on a computer moniter in NewsNow’s office, Drew said he was hoping to just pick up a good cheque - top five place finishers earn a share of the purse until three-quarters of the way down the Mohawk stretch when he showed all in the field his heels. “A funny thing happened on the way to the finish line when Clear Vison decided to attack his stablemate and leader,

18 clubwest.ca | March/April 2017

Sweet Lou, moving to the three-quarter pole, all the while providing perfect cover to Modern Legend, who was driven perfectly by Miller. When the horses turned home and Modern Legend was shown clear racetrack, it became apparent, instantly, that the local hero and longshot was going to score a monumental upset. Amazingly, Modern Legend had not only beaten the Burke four, he trounced them by three lengths and he equalled the Canadian record in the process! It was truly an amazing performance,” said Barnsdale of the 1:47.2 race time. For Hayes, of his long-time friend, Dave Drew deserves every bit of the credit. “Racing can be a great equalizer. Although some people invest significant sums to win the biggest events, occasionally some person shows up who the cognoscenti aren’t familiar with who kicks their butt. It’s been happening in racing since they invented the bridle and is one of the reasons for it’s mass appeal,” said Hayes. “Modern Legend is one of the best standardbred race horses in North America. We’ve seen it in glimpses, but

ailments have kept his upside potential from being consistently on display. But Dave’s patience has allowed that cat all nine of his lives, and then some. But the racing gods did smile on them on one glorious day when Dave and ML where both on their game winning the Canadian Pacing Derby, in record time.” And after another lengthy layoff, Modern Legend returned to Mohawk last December to take a Preferred class affair. Then again on Jan. 14 he was again a winner, but that victory provided another milestone in that his share of the $34,000 purse put him over $1 million mark in career earnings. “He didn’t come out of that race too well, so I’ve given him a little time. He loves to swim and we’ve been keeping him busy with that and I am training him bsck. He’ll tell me when he’s ready to go,” said Dave, adding the gelding just turned nine on Jan. 1 - all race horses have their birthday on Jan. 1. “I have no timeline. I don’t set a specific date. He knows how he feels and I see that, too. I’d love to see him make it back and racing strong.”


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trees or treating or removing injured and diseased trees. They respect the properties they’re working on, while providing safe, quality work. They have the proper education and training, as well as the proper equipment to complete the job. Services provided by Safe Tree include trimming and pruning, hazardous tree removal, integrated pest management and private primary line clearing for both residential and commercial properties, as well as farms, wineries and industrial properties. For a quote, visit www.safetree.ca or call 905-658-1495.

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19


Fishing: School is in session

Jenasee Dubiel shows off her catch, a smallmouth bass.

20 clubwest.ca | March/April 2017


For a family activity, or quiet run, you can’t beat fishing By Brent Bochek t doesn’t get much better. The sun was shining, the birds were chirping and all the kids were smiling and laughing as they were catching fish. In today’s fast paced society, many kids spend a lot of time on their smartphones and other electronic devices and in my opinion, not enough time outside getting dirty and exploring the great outdoors. Taking a kid fishing can be as simple as sitting on the bank of a creek with a hook baited with a worm waiting for a fish to bite or as advanced as a day of trolling for Salmon on the Great Lakes. Every May, the Grimsby Big Brother Big Sister organization has a day of that consists of getting kids out on the water to go Salmon fishing on Lake Ontario out of Fifty Point. If the weather doesn’t cooperate, then it’s off to the trout pond they have there, where they can catch Rainbow Trout, Perch and Sunfish. Regardless of the conditions, the kids get to go fishing and experience nature. Each Big and Little is teamed up with experienced fisherman who volunteer their boat and time for the day. It’s safe to say that the majority of these kids have never been fishing and certainly not on a boat. The smiles on their faces at the end of the day are priceless. There are other great events that help to get kids out fishing and they are always looking for volunteers. Don’t hesitate to jump on board and help out. One day of getting involved could lead to a memory of a lifetime for the kids. In my early 20’s, I lived in an apartment complex in Hamilton. Just over a year ago, a fellow came up to me and asked if I had lived in that apartment. I looked at him as he introduced himself and said I used to give him and his friends fishing magazines and had even taken them fishing. That was a little more that 25

I

yrs ago. Obviously, the day of fishing and a few fishing magazines meant more to him and his friends than I had ever imagined. Kids under the age of 18 do not need a fishing license in the province of Ontario, On the other end of the spectrum, once you reach the age of 65 you will not need one either. Every year in July, Ontario has a family fishing week when anyone can fish without a fishing license. This year it is July 2nd through to July 10th. What better way to spend time with the family than a day of fishing. If you need to buy a license, Grimsby Tackle can provide you with one stop shopping. Stop in for your license and they will also be able to help you pick out some fishing gear and tackle and have worms for sale there as well. In the Niagara area, there are plenty of places you can fish from shore without a boat. The pier at the Pump House is Grimsby holds fish at various times of the year.

Early spring and late fall you can cast spoons in hopes of catching salmon and trout their. You can also fish from shore by the mouth of Forty Creek. There you have the chance to hook into Perch, Catfish or Carp using live bait such as minnows or worms. There are also plenty of creeks and small rivers that run through the Niagara escarpment that are accessible. They hold a variety of fish that include Pike, Catfish, Perch, Sunfish, Rock Bass and Carp to name a few. Fishing around bridges can be easily accessed and usually produce enough bites to keep everyone entertained for an afternoon. Worms presented on the bottom will quite often attract Catfish and Carp. Suspending a worm or minnow under a float will target the Perch, Sunfish and Rock Bass. If you choose to try and target Pike, casting small spinners and imitation minnow Baits can be the ticket. A morning or afternoon of sitting on the bank should be so much more than just about fishing. Take a walk along the shore and explore. Look for frogs and snakes and observe any other wild life in the area. It’s also a great time to talk and even more importantly, listen. Always make sure not to leave anything behind. Take your empty worm containers and any other garbage with you. Leave the area as you found it, if not cleaner. Don’t hesitate to pick up any garbage that was already there. Not only will you be doing everyone a favour by doing so, but will be teaching the kids a valuable lesson in the process. Taking a kid fishing can create memories that will last a lifetime. It can be your kids, the neighbours kids or at an event you’ve volunteered at. The chances are, you will have just as much fun as the kids and by teaching them good habits in the outdoors, you will help insure the fishery for future generations to enjoy. Teagan Dubiel and a colourful Sunfish. March/April 2017 | clubwest.ca

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ADVERTORIAL

EHC: connecting people to jobs since 1986 Job seekers and businesses with positions to offer have a friend in the Employment Help Centre. With locations in Grimsby, Beamsville and Smithville, EHC has been connecting people to jobs since 1986, and through their Niagara West offices since 2010. The major focus of EHC is to provide employment programs and services (funded by the Ministry of Advanced Education and Skills Development (MAESD) for any job seekers in Niagara West. “We offer comprehensive employment programs and services for job seekers and employers throughout Niagara West at our sites in Lincoln, Grimsby and town of West Lincoln,” said Stan Drobnich, EHC executive director.

Beamsville EHC’s resource advisor Pat Stewart and manager Graham Schaefer. search material for edu“The services we offer cation, training and job are free for job seekers postings.” and that includes the use While serving the busiof the EHC Resource Cenness community, EHC ters where one can use has also supported the our computers, phones, communities it serves as fax machines and re-

a whole at events such as: Poultry Fest, Beamsville Lions Food Drive for Community Care, Town of Lincoln/Tim Hortons clean-up Initiatives, Smithville’s Santa Claus Parade, EHC Job Fairs, and many more events. Aside from the job market, EHC also provides training subsidies and incentives as well as inhouse training programs and workshops. “Most recently we have introduced Hire Attire. This offers gently worn business attire for job seekers who want to prepare for interviews and the work environment. This, too, is a free service,” said Drobnich. The office is open 8:30 a.m.-4:30 p.m. with the Grimsby office open extended hours on Wednesday to 7 p.m.

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22 clubwest.ca | March/April 2017


ADVERTORIAL

Satisfied clients are J.A. Turner’s government rewards as a ReguJ.A. Turner Associates is a full-service immigration organization that helps people immigrate and settle in Canada. Their goal is to make the often complex and confusing immigration process as seamless, efficient and cost-effective as possible. Although based in Beamsville, J.A. Turner Associates is able to effectively provide services to applicants anywhere in the world through the use of technology. They provide assistance with sponsorships, work permits, study permits, citizenship, and other services. “We pride ourselves in being up-to-date with the latest changes to immigration law and ensuring that every case we take on is given the best possible opportunity for success,” owner and presi-

lated Canadian Immigration Consultant (RCIC), Jennifer started her home-based business in 2009. The business grew quickly and after expanding through a couple of offices the company has recently relocated to a larger space at the corner of King and Ontario Streets in Beamsville. Active in serving the local community, Turner currently serves as president of the Rotary Club of Lincoln, was awarded a Paul Harris Fellowship in 2013, and sits on the Beamsville BIA Board of Directors. J.A. Turner Associates has been nominated for Lincoln Chamber of Commerce’s Outstanding Business Achievement Award this year with the winner to be announced in March.

Terrie Morrison, left, and Jennifer Turner of J.A. Turner Associates. happiness that our efforts dent Jennifer Turner said. bring to our clients, We Turner said their favourite cases are the difficult, know that we provide a valuable service and that unusual and challenging ones – particularly the hu- the qualified candidates we help come to Canada manitarian and compaswill be a benefit to our sionate ones. country,” said Jennifer. “Our rewards are Licenced by the federal reaped from seeing the

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March/April 2017 | clubwest.ca 23


Shell shocked By Jan Willem-Stulp hen I was a kid, I loved being in the kitchen, mostly smelling, and playing. Rarely did I cook, specifically, when I was little. Generally, I accepted that ingredients behaved a certain way, not really questioning why. Upon entering my professional training, many years ago in Culinary 101, we were bombarded with a veritable barrage of information; those of us hungry for learning lapped it up; others, sadly, honed their euchre skills in the cafeteria. Of the massive amounts of information we needed to absorb and process, the stuff that really made me excited were the ‘magic’ ingredients or processes - for example, sugar; I thought I understood what sugar was - sweet crystals; boy was I wrong! If you’ve never heard of ‘maillard reaction’ have a read in a basic culinary book, or wikipedia, I suppose; fascinating reading, and who knew? Then there was the amount of variation that is possible with the base ingredients of flour, sugar eggs and butter. It is absolutely mind boggling but, you know what, of all the ingredients, (and there were many!) was the supreme mind-bender? Eggs! Let us come to the understanding that the reference here is specifically to eggs from chickens, (Gallus Domesticus). Eggs are laid by many species, including birds, reptiles, insects, even a couple of mammals, and fish. For the purposes of our story, we will focus exclusively on Chicken Eggs. Eggs have been enjoyed by people for many, many years throughout recorded history. There are references in the Bible about eggs; the Romans found various, and prolific laying hens when they invaded Britain; and Columbus famously brought some hens with him, on his second trip to the Americas. Eggs were an important source of quality protein, and the chickens were valued for their egg-laying capacity, less so for their meat. Because they were so efficient at processing small amounts of waste or scavenged foods into a daily prize of an egg, it made owning and keeping chickens a fairly common occurrence. Eggs themselves are a total miracle, of course. Beautifully created, and consistent in shape and size, it is a remarkably simple, yet vastly complex thing. I just read that an egg can support approximately 44 lb! I’m sure that was a technical test with gradual increase of weight etc, but still!…. The ‘simple’ design of shell, albumen (white) and yolk is a marvel to understand. The structural components themselves are fascinating, individually. The shell we don’t have much use for, and put with the compost, as a rule. On occasion we lose a piece in the mixing bowl, but usually it’s intended to be dispensed with. Still, when considering, it beats a lot of containers we struggle with. Recipes, as a rule measure in whole eggs; just count themclubwest.ca out, and | 24

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you’re done! There’s no ‘opening’, no resealing, no covering with plastic wrap, no measuring or pouring - it’s the ultimate convenience package - open and discard - 100 per cent compostable (another discussion would be how good this is for your garden, especially the tomatoes, but I digress…). The egg white is negligible in fat, but a great source of ‘quality protein’, which is a measurement of efficiency of absorption. Only mother’s milk is higher in quality. But it’s what it can DO that makes it amazing! It effectively blends into it’s recipe, giving flavour, moisture, airy-ness, rise, texture, shelf-life and pliability to the item being made. It can be whipped into meringues, souffles and pavlovas, turned into beautiful ‘macarons’ and added to countless cakes and pastries, as ingredients, and also as browning or sealing agents. The egg yolk has an equally impressive resume; aside from being a key ingredient in many rich doughs, (Pascha loaves, and the wonderful Brioche) it lends colour, flavour and a rich mouthfeel to many pastry items. Pastas and noodles, mashed potatoes and many fillings benefit from the golden richness of yolks; and without it’s ability to turn milk, butter, oil, and wine into beautiful sauces (Creme Anglaise, Hollandaise, mayonnaise and Sabayon, in that order) where would we be? We haven’t spoken at all yet about the whole eggs; boiled, poached, baked, fried, scrambled, in omelets and frittatas, worked into doughs and batters, pancakes and waffles, in egg washes; I’m limited in my space here, so I will not go into the plethora of recipes, but it’s truly amazing that a single ingredient could be such a critical part of so many key, culinary preparations, without really being understood as that. I could go on at length about the many ways we at GO Culinary work with different egg recipes, but I’d like to introduce you to a number of simple, tasty and versatile ones that we use regularly. (Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)


Chef In Residence CUISINE

Four-egg Frittata For quick, fresh, yet roast-y aromatic lunch or brunch, it is hard to beat a gorgeous little frittata. I was trained to make these with just two eggs, fresh herbs and vegetables of the season. This meant that in Spring, they would be loaded with fiddleheads, asparagus and Morel mushrooms, and in the fall, sundried tomatoes and roasted parsnips would make for a completely different, new but equally delicious frittata. But don’t be shy to play with goat’s cheese, garlic, mustard or bacon! INGREDIENTS • 4 eggs • 120 ml 35% cream (for a lighter style, use milk) • Herbs, chopped (thyme, rosemary, parsley etc) • Your selection of fillings….. • Oil, salt and pepper

DIRECTIONS Preheat your oven to 375F. Because it is such a reflection of what’s in season, or on hand, it’s not necessary to make a list of what you will add to your frittata – just play with this. Get your medium, non-stick and oven-safe frying pan very hot; - I generally start with sliced onions, for example, and then add other vegetables (even left-overs are great here!) Once you have about half-cup of ingredients (sausage, bacon, broccoli, cherry tomatoes, sweet

peppers etc. etc.) add oil – tris prevents a lot of splattering and spitting. While this sautés, vigorously mix your egg, and cream, with herbs, and salt and pepper. Pour this into the middle of the vegetable mixture, and notice how it instantly begins to crust on the bottom and sides. If you had cheese to add, do this now, as it will nicely melt into the frittata. Put into the hot oven and cook for 15-18 minutes. Serve immediately by itself or with a salad. Makes 2. Bon Appetit!

Spring is around the corner

March 2017 • Cellar Series - Fielding Wines March 4. Join us for our Cellar Series at Fielding Estate Winery to expand your wine knowledge and learn how to taste wine like a pro, all while enjoying great company and spectacular wines. The Cellar Series is designed to be a progressive learning experience with different topics covered and different wines tasted in each. We will taste a selection of our wines as well as international selections to learn a bit more about our local terroir versus the global wine world. The cost is $30 per seminar and $100 when you sign up for all four. Wine Club Members receive it for $20 per seminar and $60 for all four. Each session will include cheese, charcuterie and all of the wines tasted. 4020 Locust Lane Beamsville Phone: 905.563.0668 • Henry of Pelham Cook-Off

Restaurants go head-to-head to prepare mouth watering stew paired with wine and served in our underground barrel cellar. Saturday, March 4, 1-4 pm, Henry of Pelham Barrel Cellar, 1469 Pelham Rd, St. Catharines. Ph: (905) 684-8423 $25 pp. Participating restaurants include: Baton Rouge, Oaville, Black Dog Village Pub & Bistro, Olde Village Freehouse, SOCO Kitchen & Bar, The Tap & Tankard, and Wellington Court. • Dinner Series Inspired By Italy Redstone Winery – March 10, 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 familystyle at communal tables where they will share not only great food and wines with

their neighbours but also great conversations. The cost is $45 pp + wine, taxes and gratuities. Seatings are at 7:30 pm. You can book your seats at the table by calling 905.563.9463, 4245 King St. • Treat yourself to the ultimate dinner + show package! Trius Winery - March 10. Treat yourself to dinner in our iconic Trius Red Cellar before the show. You’ll start the evening with a glass of Trius Brut and enjoy a 3-course tasting menu by Chef Frank Dodd with wine pairings. After dinner you’ll be ushered into the Radio Noir production with reserved seats at the front of the house. $130, plus taxes and gratuities (includes $40 event ticket).1249 Niagara Stone Road, Niagara-on-the-Lake. 1-800-582-8412. • Semi-Annual Customer Appreciation Days Event! We at De Sousa Wine Cellars want to give thanks to our loyal March/April 2017 | clubwest.ca

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Chef In Residence CUISINE

Tasty egg salad A staple for our lunch counter, we go through cases of eggs quickly - this is made two or three times a week, and we’ve got the process down to an art. For nice, NOT green-tinged or sulphuric-smelling egg salad, the secret is in the cooking and chilling time. We want a soft-textured, easy-peel, bright-coloured egg salad. Here’s our process. INGREDIENTS • 12 eggs, fridge temperature • 3L boiling water • 1/4 cup mayonnaise • Salt and Pepper DIRECTIONS Gently lower the eggs into the boiling water, and set a timer for 12 minutes; while the water is returning to a boil, take a large bowl with cold water, and add a tray or two of icecubes. When the timer goes off, remove the eggs, and plunge immediately into the icewaterchill them thoroughly. The eggs are easier to

peel this way, and the cooking process stops instantly. Peel the eggs, washing off any shell-splinters, and mash them with a potato masher or

a whisk. Add the mayonnaise to taste, and finish with salt and pepper. Keep this refrigerated, it will last for about three days…..if you can keep it from getting eaten!

Continued From Page 25 customers by offering discounts on wines and giftware! Bonus: Spend $100 in-store and receive a $25 gift certificate! Only at De Sousa Wine Cellars (Quarry road, Beamsville),Thursday, March 9 - Sunday, March 12; De Sousa Wine Cellars 3753 Quarry Road, Beamsville. Reservations Required Ph: 905-563-7269. • Kitchen Table Lunch Peller Estate Winery - March 4, 11 & 18 join us for an afternoon in Chef Parsons kitchen where you will have a front row seat to watch his culinary team in action. Begin your experience with a glass of our award-winning sparkling wine while listening to a culinary brigade host share the secrets of pairing food and wine. Your experience culminates in a seasonally inspired 4-course tasting menu expertly paired with our award-winning wines. $97 pp, plus taxes and gratuities. 290

John Street East, RR#1, Niagara-on-theLake. Tel. 1-888-673-5537. • True Plateriot Love Lunch Series The Good Earth Food & Wine – March 12 & April 9 at 1-3 pm. Join us for this year-long lunch series celebrating 150 years in Canadian cuisine! The “True Plateriot Love” lunch series is a special nod to Canada’s 150th. There will be a different Canadian inspired prix fixe menu for each month to reflect the year long celebration. Reservations are required as there is only seating for 16 people per lunch. The lunch is priced at $45 pp. (Gratuity, HST and all beverages extra). There is one seating only, at 1 pm. Call today 905.563.6333 for reservations. 4556 Lincoln Avenue, Beamsville. • Schools Out, Class Is In! Megalomaniac Winery - March 11, 11 am-5 pm. Join us for an expanded program of enjoyable wine education. 3930

Cherry Avenue, Vineland. • Raclette Saturdays! Back by popular demand, the Cheesy Guys will return to the stage, showcasing their many talents through their raclette. We will be including a wine pairing flight to go along with your raclette or choose a glass to enjoy from the flight. It’s up to you! Available from 11 am-4 pm; reservation recommended. Space is limited.Only $20 pp, including wine. Malivoire Wine Co. Throughout the March Break, March 11-19, drop in with the kids and we’ll treat them to Maple Kettle Corn, while the adults get their own ‘treats’. 4260 King Street East, Beamsville. 905-5639253 • March Break – Kids Eat Free* Redstone Winery Spring Blooms at The Restaurant at Redstone March 15-18. Looking for fun things to do with the

Spring is around the corner

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Chef In Residence CUISINE

Whole egg pasta If you’ve never enjoyed fresh pasta, (that is, not the dried noodles) it is definitely worth the time and effort, and not difficult at all! Fresh pasta dough freezes well, so it’s nice to make, and hold until needed. Thawing it in the fridge the day before makes it as easy to work with as the day it was made. INGREDIENTS • 9 whole eggs • 500 gr Semolina flour (AP flour can work, but it semolina is nicest) • salt DIRECTIONS If there is a difficult part to this recipe, it’s this step; kneading the dough. Simply take the flour, sprinkle with a bit of salt, make a divot in the centre, and add the eggs to it. Begin mixing until the flour is worked in By now, it’s a stiff dough, and really

needs to be worked smooth. A kitchen counter is a good place to knead this at, using a simple turn-and-fold kneading technique. Wrap in plastic wrap and allow to rest. It will become a lot more pliable after some time. Cutting this into noodles is part of the fun, really. Rolling out small pieces, and

slicing with a knife is easy. Hand-crank pasta rollers are widely available for a modest price and, once mastered, will give a lifetime of satisfaction. The beauty of fresh pasta, of course, is that it tastes ridiculously good, and takes mere minutes to cook to ‘al dente’. Have your sauce hot, and serve with good Olive Oil - you won’t go back to dried pasta!

Spring is around the corner

Continued From Page 25 kids during the break? KIDS EAT FREE!! During this exciting promotion children 12 years and younger dine free of charge from Chef Sider’s Kids Menu (*1 complimentary child’s meal with the purchase of each adult entree). Reservations are encouraged. 905.563.9463, 4245 King St, Beamsville. • Cuvée EnRoute Weekend Visit us the weekend and you could participate in an exclusive tasting adventure, designed for the Cuvée EnRoute visitors. This year we are featuring the surprising complexities of Gamay! Malivoire Winery, 4260 King Street East Beamsville. 905563-9253 April 2017 • Opening for the Season - Featherstone Winery is opening for the season, April 1.

The tasting room at Featherstone Estate Winery will be re-opening for the season on Saturday, April 1 (no fooling). Our tasting room hours for the season are as follows: April & May | open on Fridays, Saturdays, and Sundays: 11 am-5:30 pm. 3678 Victoria Avenue Vineland. 905-5621949. • Eggstravaganza - Puddicombe Estates - We have our Eggstravaganza Hunt on April 9. Easter goodie bag, train or wagon ride (depending on weather) with Darcie Duck, lunch with the Easter Bunny, three wine and chocolate tastings for adults and campfire and marshmallow roast. Tickets: $20 each, children under 12 months no charge. Bring in at least one full bag of non-perishable goods for the food drive and receive a gift from Puddicombe Estate. 1468 Hwy. 8 Winona, 905-643-1015.

• Get Fresh in The Valley April 8/9, 22/23 & 29/30 Get Fresh in the Valley is a self-guided wine tour of up to 24 wineries in Niagara’s Twenty Valley wine country. It’s one of the most brilliant ways to learn about and stock up on our VQA wines. Our wineries are spread across five sub-appellations that produce some of Canada’s most highly acclaimed wines: Beamsville Bench, Twenty Mile Bench, Short Hills Bench, Lincoln Lakeshore, and Creek Shores. Join us as we celebrate spring in Niagara’s Twenty Valley. Our spring passport program Get Fresh in the Valley entitles you to sample new vintages and aromatic wines, paired with fresh spring flavours from some of the area’s finest chefs at 20-plus premium wineries.  Assemble your own Get Fresh March/April 2017 | clubwest.ca

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Chef In Residence CUISINE

Mmm, Creme Caramel! A classic French dessert, akin to Creme Brulee, it is more ‘eggy’, and really the converse - instead of a crisp, hard sugar crust, this dessert has a soft, saucy caramel syrup hidden at its bottom; the dessert is served inverted, making the caramel pour all over the custard. Again, simple, but beautiful! This makes 6 INGREDIENTS For the Custard – • 250 ml milk • 250 ml 35% cream • 100 gr sugar • 6 eggs (6 yolks, but only 2 whites) • Vanilla bean, or paste – to taste For the Caramel • 120 gr sugar DIRECTIONS This is pretty simple – grease six ramekins with a bit of butter; set aside. Then, warm the milk, cream and vanilla until it is just simmering, turn off and cover. Next, in a thick-bottomed, small sauce pan, warm the sugar for the caramel with just enough water to get it wet, and let it begin to caramelize – DO NOT STIR! If you

agitate the sugar now, it will become gritty – just let it gently boil, and then caramelize - be vigilant, at the end it goes very quickly from caramel to burnt. Once it’s dark, syrupy and smelling like caramel (it’ll be very hot, do not touch this!) divide over the six ramekins with a spoon. Lastly, the custard is made – whisk the egg with the sugar, to an even, light yellow colour – pour the cream through a strainer into a small jug, and then add it into the egg mixture, while whisking. Divide the custard mix over the six ramekins, and place them

in a baking dish, a glass one is most stable. Pour boiling water half-way up the ramekins, cover the dish with foil, and place in a preheated 300F oven. Depending on your oven, about 25-35 minutes will cook them (they should be slightly ‘jiggly’ in the centre). Allow to cool completely, overnight if possible. To unmold, run a knife around the inside edge, place a saucer on top of the ramekin, and invert together. Slowly lift the ramekin, and voila - a beautiful sauce will cover a perfect crème caramel…

Continued From Page 27 spring inspired cookbook by collecting recipe cards at each stop along the way. Passports are valid for one taste filled weekend. Get Fresh touring passes are valid for one tasting at each of the participating wineries: 13th Street Winery, Angels Gate Winery, Aure Winery, Calamus Estate Winery, Creekside Estate Winery, DeSousa Wine Cellars, DiProfio Wines Limited, Fielding Estate Winery, GreenLane Estate Winery, Harbour Estates Winery, Hernder Estate Wines, Henry of Pelham Family Estate Winery, Kacaba Vineyards & Winery, Mike Weir Estate Winery, Peninsula Ridge Estate Winery, Redstone Winery, Rockway Vineyards, Sue-Ann Staff Estate Winery, Stoney Ridge Winery,Tawse Winery, Vieni Wine & Spirits, Vineland Estates Winery, The Good Earth Food & Wine Co. • Beamsville Lions Club Annual Easter Egg Hunt, Saturday, April 15. Bicycle

awarded to Finder of the special egg for each age group except 0-3 where another prize will be awarded. Free hot chocolate, hot dogs (donation) in support of the event a cash or non-prerisable food donation to Community Care of West Niagara would be appreciated. Entertainment will be The Smudge Family Musical Show: 9-9:30 am and 10:15-10:45 am. Easter Egg hunt times: up to 3 yrs begins at 9:30 am, ages 4-6 begins at 10 am, ages 7-9 begin at 10:30 am, ages 10-12 begin at 11 am. All at Lions Park, 5100 Fly Rd, Beamsville. March/April 2017 Multi-Dates • Niagara Food & Wine Expo April 21-23 - Scotiabank Convention Centre, Niagara Falls is a premier international tasting event featuring wines, beers and spirits from around the globe and stunning regional wines direct from neighbouring vineyards. These delectable samples will be

served alongside fresh, local cuisine prepared by top area restaurants. Admission includes a free wine sampling glass. Must be 19 years of age or older. No children or infants permitted. For information, www. niagarafoodandwineexpo.ca, • Cooking Class at The Good Earth Experience the difference of a cooking class at The Good Earth. It starts with a three-step recipe that we’ve been perfecting for over a decade: Step 1: Combine one of Niagara’s best chefs with 12 enthusiastic and hungry foodies. Step 2: Mix in a generous serving of wine and laughter Step 3: Simmer for two hours around a cozy kitchen island while said chef prepares and serves a delectable, themed menu and shares the recipes, tips and tricks for making it at home. All cooking classes take place from Noon-2 pm, preregistration is required. Cost is $90 pp. Call 905-563-6333.

Spring is around the corner

28 clubwest.ca | March/April 2017


A drop-in youth zone located at Conversations CafĂŠ and serving teenagers in Lincoln.

YOUTH ZONE HOURS Monday to Friday 12:00 - 12:40 p.m.

Thurs. and Sat. 6:30 - 9:30 p.m.

Pool Tables Cooking Lessons Tutoring Movie Nights

Air Hockey Mentors Big Screen TV Ping Pong

Girls in The Zone Sports Nights Friends PD Day Events

Contact Us for more information 289-566-9365 info@convos.ca facebook.com/convosyouth


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ClubWest e-edition March April 2017  

ClubWest e-edition March April 2017