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MaY/JUNE EDITION 2015

Sky'S the limit ...on the Bruce Trail AdventureS in journAliSm: Nathan VanderKlippe Get outSide And plAy! Summer in the west


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“Fixed or Variable?” - This is the question that many clients are asking me, especially now, as the 5-year fixedrate mortgages continue to be offered at below three percent. When shopping for a Variable-Rate Mortgage, pay attention to how you will be treated by your bank or other financial institution, if, at some point during the term, you decide to convert your Variable-Rate to a Fixed-Rate Mortgage. Most banks advertise two sets of interest rates to consumers: the Posted Rate, and the Discretionary Rate. Will you be charged the Posted Rate, or the Discretionary Rate, at conversion time? Sometimes, the lender’s contract will specify the discount that you may be eligible to receive at conversion time, but if there is no mention of it, then the conversion pricing will be left to your branch’s discretion. I can eliminate this uncertainty and risk by placing your new mortgage with a financial institution that offers just one fixed term rate: Best Discounted! A mortgage is likely to be the biggest debt we take on in our lifetime, so give your renewal the attention it deserves! Take the time now to speak with an expert like myself about your renewal options. Together, we can determine how to align your present financial needs with your future financial goals. There is no cost to you for my service as I am compensated by the companies I represent. Talk to us. You’ll be impressed.

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The rich life of Nathan VanderKlippe – Page 8 Page 6 – Entertaining essentials Page 11– Keeping it Natural Page 16 – The Sky’s the limit Page 20 – The bountiful baskets of Niagara Presents Page 21 – For Summer’s best, GO WEST Page 26 – Cycling Niagara Page 27 – The Right Workout MaY/JUNE EDITION 2015

ON THE COVER e of Beamsville’s A spectacular shot courtesy George Prins. Ball’s Falls has never looked better!

Sky'S the limit ...on the Bruce Trail AdventureS in journAliSm: Nathan VanderKlippe Get outSide And plAy! Summer in the west

OUR TEAM 15,000 copies distributed in Niagara West,Winona Proudly Published By 100% Niagara owned, operated and printed by 1602207 Ontario Ltd. 49 Main St. West Grimsby L3M 1R3 Ph: 289-235-9500 Email: info@wn3.ca

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Mike Williscraft mike@wn3.ca General Manager Catherine Bratton catherine@wn3.ca Editor Katherine Grant kate@wn3.ca Advertising Sales Pam Haire pam@wn3.ca Jen Mendonca jen@wn3.ca Erica Huisman erica@wn3.ca Graphic Design Donna Wisnoski, Dorothy Deak

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

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Featuring

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CW

opinion

- Benjamin Franklin

s an avid Globe and Mail reader – kind of have to be since I got my newspaper industry start there – I was not surprised and highly pleased to see the name of one Nathan VanderKlippe pop up last month as the recipient of the 2014 Amnesty International Canada award, honouring outstanding reporting on human rights issues in Canadian media. The surprise was not that he earned such a high award of distinction, but that he won such a high award of distinction. Let me explain. Back in the good ol’ days of owning another paper in Niagara West, Nathan came to me looking for a summer gig – as about 25-30 students do every year. Bright and talented? Absolutely. Equally shy, though. I have seen some very good writers who simply could not survive in the publishing game because they could not overcome that shyness. If you don’t have the ability to stick your nose in where it is not welcomed from time to time, you would never be able to cut it as a journalist at any level. To do a proper job, one cannot be a hugs and sunshine reporter. Readers need some meat on a story’s bones on occasion. So that was the only question regarding Nathan and his future. Me thinks he proved his point and more with this award. His family is very proud I am sure, and they should be. It is nice to know I was able to give this outstanding reporter his start with his first paying gig. As always, Katherine Grant has done a great job highlighting some of his exploits. I think you will find it an interesting read. And what spring edition of any publication worth its salt would not include features on some things to get readers off their couches and into the great outdoors? Niagara West residents are spoiled having so many unique and picturesque conservation areas in their collective midst, to say nothing of the majestic Niagara Escarpment. Enter George and Sylvia Prins. There are a lot of folks who enjoy a good walk and still others who might consider themselves more adventurous....so much so they take on the escarpment on a regular basis. Few would march the entire expanse of the escarpment from one end to the other. Now that is a worthwhile project, complete with a bear encounter! Now, if you planned a hike after whipping up and packing the tasty lunch – following Chef Jan’s frittata with chive pesto and chicken soup recipes – you would really be onto something. Publisher, ClubWEST Magazine Mike Williscraft


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CW

Passions Food, Wine & Fun

Backyard entertaining essentials

S

pring and summer are the seasons to dust off the welcome mat and throw open your doors to friends and family. Whether you are throwing a big backyard blowout for all your family and friends or an intimate gathering of those closest to you, as the host you want to establish an atmosphere that keeps everyone feeling at home and free to help themselves. The most important thing is to be prepared. Staying on top of your guest list prior to the event keeps you in control and allows you to plan based on the number of guests. Here are some helpful tips that will have everyone giving a toast to the host: Set the stage: There are many variables to consider when preparing the setting. If your event is starting during the day make sure your backyard is equipped with shaded areas. Pop-up canopies and patio umbrellas 6 clubwest.ca | May/June 2015

come in a variety of shapes and sizes. They can be used to keep food out of the sun and offer guests protection from an unexpected rain shower. Also make sure to have plenty of sunscreen on hand for guests. As your party transitions to the evening there are some new considerations. Outdoor string lights and patio lights can really establish an intimate ambience and have your guests feeling comfortable. Insect control is another issue that needs attention. Citronella candles, tiki lamps, and mosquito coils are all cost effective ways to keep bugs off your guests. Utilize your grill: A reliable, multifaceted grill allows you to cater to your guests by preparing traditional barbeque classics for large events, as well as mouth-watering speciality foods for more intimate gatherings. When hosting an outdoor dinner party with fewer guests, the focus is

on preparing finger foods like chicken and ribs. With the right grill and accessories you are able to prepare your entire meal outdoors, allowing you to stay with your guests and keep the party going. When hosting a large crowd there are a few options that allow your guests to grab at their leisure. Skewers are a great choice for grill masters looking to combine taste and convenience. Many Niagara restaurants and deli counters have great options like roasted chicken to save time. Prepare salads and desserts to complement the chicken and pick up a bottle or two of wine. Alternately, pick up a tray of sweets and add some seasonal fruit and a dessert wine. Strawberries will be at market in June and something as simple as strawberries dipped in chocolate can be a decadent yet simple time-saving option.


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CW Adventures in Journalism Passions

HIS STORY

Nathan VanderKlippe conducting an interview in Myanmar.

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Passions HIS STORY By Katherine Grant

T

hey were words that could have become just a footnote in the life of a college student hoping for the best. Instead they were words that spelled out a dream worth working for. Nathan VanderKlippe, a graduate of Smithville Christian High School, and Asian correspondent for the Globe and Mail, has been awarded the 2014 Amnesty International Canada award for his reporting on China’s treatment of its Uyghur minority in “Inside China’s war on terror”, published in the Globe and Mail August 16, 2014. His job as Asian correspondent for the Globe and VanderKlippe reported from the remote Xinjiang region, where the largely Muslim Uyghur population faces severe Mail has given Nathan VanderKlippe the chance to restrictions on religious and cultural expression. travel in Asia. With his wife, Mo and three-year-old twin The region has been the scene of terror attacks, which have sons Marcus and Callum, in Malaysia. brought a harsh and sweeping crackdown from Chinese authorities, according to a story published in the Globe. Long before his career carried him halfway around the world, the former west Niagara resident spent time while still a student back in 1999, working as a reporter for Mike Williscraft, then-owner and publisher of The Grimsby Lincoln News. “Mike was the first person to pay me real money to write and take pictures – don’t think I’ll ever forget that!” said VanderKlippe while he was in Niagara early in April visiting family and friends. His parents now live in Thorold. VanderKlippe was also home to attend an April 9 award ceremony in Toronto at which he was honoured by Amnesty International for outstanding reporting on human-rights issues in Canadian media. Nathan VanderKlippe interviewing Aung San Suu Being a student reporter was a learning experience. Kyi, an opposition leader in Myanmar and winner of “I remember one of the first stories Mike assigned to me. I the 1991 Nobel Prize for Peace. had to interview and take a photo of a new municipal employee and I remember seeing the story in print and there she is sitting in front of a computer screen where she was playing a game of solitaire at work and it is in the photo,” he said laughing. After high school, VanderKlippe was off to Calvin College in Michigan. He worked his way from editor to editor-in-chief of the college newspaper, Chimes, and was interviewed by a fellow student, Abe Huyser-Honig on his role at the paper in 2000. VanderKlippe told the student reporter his ultimate goal was to be a foreign correspondent for the Toronto Globe and Mail. “Life has a funny way of mangling plans. In the end, I just want to live a life that’s rich,” he is quoted as saying in the college paper. They were words that have proven prophetic in nature: his

Nathan VanderKlippe at the border with North Korea. May/June 2015 | clubwest.ca

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Pursuits His story Continued from Page 9 life has taken him on a long and winding path, to the cold far reaches of the north and then halfway around the world to Asia. “After graduating, I got a job with Northern News Services, a small publisher in the Canadian Northwest Territories that covers much of Canada’s huge northern geography. Then I worked as a northern correspondent for Canada’s Global television. I had the northern beat that covered Greenland to Alaska,” he said. This was followed by a couple of years in Vancouver writing for the Financial Post, where he spent five years as a business writer for the National Post. “In 2009, I began work with the Globe and Mail, as an energy writer in Calgary,” said VanderKlippe, now 34. From there he headed to China, working as the Asian correspondent for the Globe and writing stories such as the one for which he won his recent humanitarian award.

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“It is just a terrific place to be as a writer. This really has been the opportunity of a lifetime.” - Nathan VanderKlippe

VanderKlippe’s story on the “ghost children” of China is another example of the compelling work he does now. The article tells the story of the lives of the 13 million people who live without official status in China. They were born illegally after their country tried to enforce a one-child policy upon its people; a tragic failure that will have far-reaching consequences for generations to come. They are unable to attend school, access medical services, open a bank account, take a train or secure a job or a passport. “There are so many worthwhile stories here to write. It is just an immense field. It is almost overwhelming,” he said. “It is just a terrific place to be as a writer. This really has been the opportunity of a lifetime.” There have also been many opportunities to travel for VanderKlippe and his family. He is married to Mo and they are the parents of three-year-old twin boys, Marcus and Callum. His Mandarin, he says, is getting better. “It’s a work in progress,” he said with a laugh. “I speak it well enough to do some interviews.”

10 clubwest.ca | May/June 2015

Journalist Nathan VanderKlippe “pretending like I work for a living”.


CW

Natural NIAGARA

Niagara Peninsula Conservation Authority

Keeping It Natural

May/June 2015 | clubwest.ca

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Natural Niagara By Katherine Grant he population of Niagara is creeping upwards toward a half-million people spread out over its land mass of 1,850 sq. km. If not a completely crowded metropolis, parts of it certainly have become so. Far less visible are the other inhabitants of Niagara, those which predate the arrival of settlers, those whose natural habitat has been reduced to a portion of what it once was. Niagara is home to any number of rare species of trees, plants and animals. Spread out over 41 conservation areas in Niagara, and parts of Hamilton and Haldimand, for a total of 7,070 acres, is the Niagara Peninsula Conservation Authority which has stewardship of its watershed and is tasked with environmental protection and preservation. “You don’t know how an ecosystem is functioning until it is damaged,” said Kelly Jamieson, restoration project lead with the NPCA. “Something that seems insignificant may not be. It is all connected in the end.” The waterways are teaming with fish and turtles and the interior forests – much of it old growth – shelters birds, reptiles, amphibians and any number of rare plants. Tiny muli-coloured salamanders can be found hiding among the rocks and under leaves. Snapping turtles swim in the waters of Dils Lake. Some of the conservation areas also have a rich history important to Niagara’s identity and culture. During surgery to trim away rotted portions of a Red Oak tree at Woodend in Niagara-on-the-Lake, musket balls fired during a battle of the War of 1812, were found embedded deep inside the tree. Historically very cool – “but not very good for the chainsaw,” said a smiling Rob Kuret, Chippawa Creek park superintendent. The lands under the authority are very diverse in nature. The Wainfleet bog was acquired by the NPCA in 1995.The bog is one of only a handful of habitats of the Massassauga rattlesnake and in 2000, the bog was explored to determine how the snake population was doing. Radio transmitters were attached to some of the snakes and in the 15 years since, the bog is progressing back to its natural state to ensure the survival of the rattle snakes and other species that dwell in the bog. “The snakes are very docile, they don’t really want contact with people and won’t bite unless they are cornered,” said ecologist Kim Frohlich. With summer finally here, if you haven’t visited one of the NPCA parks, it’s time you got acquainted. Chances are you have walked along the historic homes at Ball’s Falls in Vineland to view one of the cataracts there; camped at Chippawa Creek in West Lincoln or enjoyed the beach at Long Beach. Binbrook, just outside of Niagara on Harrison Road in Hamilton, hosts fishing derbies, a beach area and wakeboarding among other amenities.

T Black swallowtail butterfly. Keeping conservation areas naturalized provides a habitat for many animal and insect species.

The observation decks at Beamer Memorial Conservation Area in Grimsby are the perfect place for hikers to get a view of Lake Ontario and the town below.

Sunset at Binbrook Conservation Area in Hamilton. Binbrook’s watercourse offers fishing and canoe and rowboat rentals.

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April 1st

Natural Niagara Continued from Page 12

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Some parks are more passive and have hiking trails; others have boat launches and splash pads. Binbrook, just outside of Niagara on Harrison Road in Hamilton, hosts fishing derbies, a beach area and wakeboarding among other amenities. Chippawa Creek in West Lincoln has camping as well as day use. You can rent canoes, paddle boats and row boats to enjoy a day of the water of Dils Lake fishing. A sandy beach at the edge of the man-made lake is the perfect place for a picnic. Spend the whole summer or just the weekend at Long Beach on Lake Erie in Wainfleet. Launch your boat of just enjoy a picnic with your family. The lakeshore has a sand and pebble beach. Admission fees apply at some locations. Reservations are needed for camping which usually runs from Victoria Day weekend through to Thansgiving. For a complete list of parks, please go to www.npca.ca

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Bruce TRAIL

Continued from Page 16 As we continued our journey, Mount Nemo beckoned us with stunning views of the Toronto skyline. Suffice it to say that by the time we came in view of Hwy. 401, we were hooked to Bruce ‘Trailing.’ Free weekends became opportunities to continue our pilgrimage northward. As we wandered north, we stumbled upon the Cheltenham badlands. Rolling hills of red soil from years of overgrazing and soil misuse had left their mark on the area. Using the white blazes painted on rocks and trees, we meandered the picturesque hills of Nottawasaga and Hockley Valley. Summer of 2012 brought us to Beaver Valley. Persevering in temperatures of 30 degrees, we navigated through endless changes in elevation. Dehydration, leg cramps, bruised ribs, and thunderstorms threatened to put an end to our obsession. But the amazing view of the sweeping Beaver Valley had us firmly in its grip. Winter 2012-2013 gave us time to refuel and shape up with workouts at the YMCA. In early May, we were back on the trail with bated breath. Well-seasoned hikers told us the best was yet to come.

Surveying Georgian Bay.

May/June 2015 | clubwest.ca

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Bruce TRAIL Continued from Page 17 Spring of 2013 had us wandering through trillions of trillium. Thus far, we had not been privy to much wildlife as the bear bells on my backpack gave most animals ample time to escape. However, my worst fear became reality as we descended Malcom Bluff. All the warm fuzzies I tried to create while reading Winnie the Pooh stories with my Kindergarten students escaped me in that moment. The bear we happened upon paused for my husband to snap the perfect photo and then, thankfully, ambled off. As we continued our trek northward, we were thrilled to discover wild flowers enjoying their finest hour. Ralph Waldo Emerson once said, “The earth laughs in flowers.” Exquisite orchids welcomed us at every turn. As we approached Bruce Peninsula National Park, we were stopped dead in our tracks by a Massasauga rattlesnake slithering along the path. Pressing on, we feasted our eyes upon magnificent views of mighty cliffs towering over Georgian Bay. Incredible scenes of turquoise waters splashing on boulder beaches had us snapping scores of photos. As we approached the cairn of the trail’s northern end, our hearts were filled with thankfulness. Our adventure had begun with a gift of a trail guide but, in the end, the gift had multiplied itself many times over. Jules Renard once said, “On earth there is no heaven but there are pieces of it.” We had seen and experienced a piece of heaven. (Editor’s Note: George and Sylvia Prins are Beamsville residents who saw their passing interest in the Bruce Trail develop into a local, enduring adventure).

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Sylvia Prins with grandsons David and Ethan VanderKolk


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Specialty Foods business

Bountiful Baskets Abound At Niagara Presents Specialty Foods

I

t doesn’t get much better than living in an area that is bursting with fresh seasonal produce. When it is time to fill your picnic basket or if you are looking for a special gift that epitomizes the best the area has to offer, head to the retail shop of Niagara Presents. Niagara Presents is busy year round in its kitchen on Mountainview Road in Beamsville. “Nobody makes jam like we do,” says Linda Nunnamaker, general manager. You won’t find the commercial flavours of mass produced offerings here. “We do it the old-fashioned way, tastes just like what grandma used to make. We have one man who drops in every week to pick up a jar of his favourite jam.” The Niagara Presents social enterprise began preserving Niagara’s bounty in 1997 by assisting home-based processors to market their products through Christmas Gift Baskets. From these humble beginnings, the network grew quickly to the point where demand soon outgrew the production capacity of home kitchens. In 1999, Niagara Presents’ Commercial Kitchen and Retail Showroom were constructed in the grower-owned Jordan Frozen Foods building in Jordan Station to give processors access to a governmentinspected facility in which they could formulate, prepare, bottle, and label their own products. In 2003, it moved to its present location on Mountainview Road where the kitchen is even larger. Its shelves are loaded with specialty items developed in its professional kitchen. Niagara Peach Salsa is a favourite as is Very Cherry Chutney made of local sour cherries. There are wineinfused sauces, hot sauce, and apple pie

20 clubwest.ca | May/June 2015

One of the many customized gift baskets available at Niagara Presents, ideal for Mother’s Day. jam which can be heated and spooned over ice cream for a delicious dessert. “(Chef ) Anna Olsen paired our hot sauce with orange liqueur to make a shrimp dip,” said Nunnamaker. When corporations gather for conferences in Niagara Falls they often shop at Niagara Presents so those in attendance can take home a taste of Niagara when they leave. They can provide individual jars or jam or fill a basket. The basket collection features award-winning Niagara Presents gourmet preserves and wine jellies, as well as an assortment of other delights. “We can put together gift baskets, premade or custom,” said Nunnamaker. “We are very flexible and can do all kinds of combinations. We add in things like wine

jellies and crackers and cheese with a little knife.” The jellies, jams and preserves have been finding their way to wedding receptions as well as thank you gifts for guests. “We are really getting into the wedding favours. We just had an order for 1,000 jars and they have personalized labels for the bride and groom.” They don’t print the labels themselves but do have a printer they promote if desired. A Christmas favourite they can’t keep on the shelves is called Christmas morning and is a delicious combination of cranberry, raspberry and citrus. “Local wineries bring us their wine and we make it into things like wine jellies or barbecue sauce,” she added. Everything is done small batch. “We only do acidified foods, cooked and packed in glass. That is all we do and we do it well.” Niagara Presents products can be found on the shelves of finer retail outlets, throughout Niagara and beyond. Grand Oak in Vineland carries some of their products. The full line of products is only available at the Mountainview Road retail shop where you can sample the wares. The “Savour Niagara ...One Bite at a Time!” boxes can also be shipped, and are perfect for gift giving. They have received awards for packaging design from both the Paper Box Manufacturers of Canada and the Canadian Association of Specialty Foods. Niagara Presents is owned by the nonprofit organization, Niagara Peninsula Homes. The retail shop and kitchen is located at 4516 Mountainview Road, Beamsville. Retail shop hours are Wednesday to Friday from 10 a.m. to 4 p.m. Call ahead 905-563-1777.


Summer CUISINE

Beat the heat with these old-time favourites

Summer: Old-fashioned Lemonade Syrup: 1 oz or 4 tablespoons tartaric acid 2 oz or 8 tablespoons citric acid 1/2 oz or 2 tablespoons epsom salt 8-9 cups white sugar

6 cups water 3 oranges, juiced 2 lemons, juiced zest from one lemon Garnish: fresh citrus slices

Sift first four ingredients together. Bring water to a boil and add sugar mixture. Remove from heat and stir to completely dissolve. Cool to lukewarm. Add juice from oranges and lemons. Before adding, strain through mesh sieve to remove pulp if desired. Stir in lemon zest. Let stand overnight then bottle and store in fridge. Makes about three litres of syrup. Lemonade: Mix 1 cup into 8 cups cold water to make a pitcher. For 1 glass, add 2-3 tablespoons of water to about a cup or to taste. If adding ice cubes, increase syrup to taste so it doesn’t become too diluted. Can be frozen. Editor’s note: tartaric acid, citric acid and epsom salt can be purchased at most pharmacies.

Lemonade Iced Tea

Ingredients 3 cups water 2 orange pekoe tea bags 1 (1-oz.) package fresh mint leaves (about 1 cup loosely packed) optional 6 cups cold water 1/2 cup sugar or to taste 1 cup lemonade syrup Garnish: fresh citrus slices Preparation 1. Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint, if using. Cover and steep 10 minutes. 2. Remove and discard tea bags and mint. Stir in sugar until dissolved. 3. Pour tea into a 3-qt. container, and stir in 6 cups cold water and lemonade concentrate. Serve over ice. Garnish, if desired. Bourbon-Lemonade Iced Tea: Prepare recipe as directed, and stir in 1 cup bourbon. Makes 9 cups. May/June 2015 | clubwest.ca

21


Summer CUISINE

Green Days By Jan-Willem Stulp noticed that there was a remarkably short time between the last significant cold spell, and now. And what a difference that has made in our collective mood! Aside from the fact that most of us have begun to recognize that global cooling/warming, and ‘climate change’ are, in fact, what we used to call ‘weather’, there was something more than the weather at play here. There’s been much study about ‘winter blues’, which many believe is a shortage of sunlight. Though it was warm, it has rained significantly, and there has not been a lot of sun. Yet, people were out and about, and there was a noticeable ’pep’in the overall attitude and demeanour; it was positively enjoyable! This year, I strongly encourage you to

I

plant or purchase pot-gardens and try this for yourself; or, for the adventurous, forage a little. Look for wild onions, ramps, fiddleheads and dandelion greens. It makes such a difference! Some simple ‘green’ recipes for you to try – a spring frittata, a chive pesto, and Spring Chicken Soup! (Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.” CHIVE PESTO I like Local; (theme for a future chat, perhaps…)It also becomes inevitable, if you, like me, aspire to seasonal cooking. So our spring Pesto will be heavily locally influenced, hence walnuts will be part of it, as well as locally produced Pumpkin seed oil. INGREDIENTS

¼ c Monty’s Pumpkin Seed Oil ½ c Chives ½ c Parsley 2 t. Toasted Walnuts 1 Clove Roasted Garlic Lemon Zest DIRECTIONS Again, fairly simple, but Uber-tasty; READ THIS: keep aside some of the chives, and walnuts to stir in at the end. I prefer to not over-process, to allow ingredients’ natural characteristics to shine. Combine the ingredients in a food processor, adding the oil slowly, once the dry ingredients have been pulsed fine. You can adjust the texture by adding more or less oil – suit your preference! Adjust seasoning with salt and pepper. If this sits for a day, the flavour intensifies and melds together nicely!

To Make Summer Special, Go West May • Weekends in May: Taste and Talk to the Winemakers Flat Rock Cellars $40 (50 tickets available) Get up close & personal with the Flat Rock Cellars winemaking team and other international winemakers. Taste Chardonnays from different regions of the world and join in an interactive discussion with the winemakers about their regional terroir, winemaking philosophies and wine styles. Mingle afterwards with some great local food and surprises from our cellars. 904-462-8994. • Vineyard Walk and Tasting at Calamus Estate Winery. In May and June. By Appointment. Hike the vineyard with owner Derek Saunders and enjoy an informative tasting amongst the vines. Includes a vineyard tour, a tasting, and a glass of wine, Call the winery to book your group (min 6). $15 per person 3100 Glen Road, Jordan 905-562-9303.

22 clubwest.ca | May/June 2015

• Back 10 Cellars Group Scavenger Hunt in May & June. Acquisitions and mergers looking a little stodgy? Break out of your office and have some fun in wine country! Your group will be split into teams and you will delve into the world of wine as you never imagined in the private Back 10 vineyard. This fabulous outdoor venue includes a picnic lunch and wine for each guest and will run approx. 2-3 hours. -$55 p.p. We can also arrange door to door transport. 4101 King Street Beamsville, Ontario. 905.562.3365. • Hike to the Falls at Calamus Estate Winery In May and June. By Appointment. Join us for a hike through our vineyard, on to Balls Falls Conservation Area and back to the winery for a tasting, lunch and a glass of wine on the deck overlooking the vineyard. Contact the winery to book your group. (min. 6) $25 p.p. • F’ing Winery Tour. Fri., May 1-2-3 &

8-9-10 from 11 am – 4 pm on all dates. $12 + hst for a passport. We three wineries band together once a year for a fanciful, flavourful event. Each winery will match their featured food to their feature wines. Flat Rock Cellars, Fielding Estate Winery & Featherstone Estate Winery. • Good Girth Supper Club Presents: Cinco de Mayo! May 2. Join us for a celebration of foods from various regions in Mexico. The myriad of flavours will be like a fiesta for your palate. $45 pp exclusive of taxes, gratuities and beverages. 6-8:3O pm. View menu online at: www. goodearthfoodandwine.com • Shoots to Thrill @ The Good Earth Cooking School: Chef de Partie Erica Guidi creates a spring inspired menu to dazzle your taste buds. May 3, 12 noon-2 pm $95 pp includes wine, excludes taxes. View menu online at: www.goodearthfoodandwine.com


Summer CUISINE

Frittata Verde

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lthough the frittata is a great and quick breakfast, lunch or brunch item, don’t discount it as a cold item for a platter either; allowed to cool and served in small portions, or sliced on a cracker with salsa or pesto (see Chive Pesto recipe) it’s awesome! The frittata is also very versatile, allowing anything from hearty potato, to the finest of herbs to be incorporated. Here’s what I used; • ½ c milk or light cream • 2 large eggs • Fresh herbs, minced (thyme, rosemary, sage, chives, parsley,)

• 3 or 4 Asparagus • Garlic, roasted with oil

• ½ c Spinach leaves • ½ small onion, diced • ¼ red pepper, fine dice (for colour contrast) • Lemon zest & juice, to taste • Salt and pepper to taste DIRECTIONS Very simple from here; you can make it

on the stove or in the oven, depending on the thickness; I prefer oven (375F). Preheat your oven. Preheat your pan. It goes quick from here; sauté the onion, pepper dice, roast garlic and asparagus briefly in some roasted garlic oil. Meanwhile, whisk the eggs, milk or cream, with a sprinkling of salt and pepper, and

lemon. Add herbs and spinach to the sauté pan, then top immediately with the egg mixture. Slide the pan in the oven, and it will be done in about 10-12 minutes. (stovetop; turn heat low, and cover pan. – approximately 15 minutes) Serve immediately.

To Make Summer Special, Go West • Sample & Shop at Fielding Estate Winery 4020 Locust Lane Beamsville, May 9th- Join us for an exclusive shopping opportunity that only comes once a year! You will be introduced to some of our newest vintages before they hit the shelves! All wines will be available at pre-release prices for one day only. Tasting times are available at 12pm, 1pm, 2pm and 3pm. Attendance is complimentary. RSVP required to attend, please call the winery at 1.888.778.7758 or email jennifer@fieldingwines.com • May 9-1O Muther’s Day Weekend: Give your mom a break and enjoy our special bistro menu with a “Better than your momma made it” theme menu. 11:OOam-4:OOpm View menu online at: www.goodearthfoodandwine.com • May 9-10 - Take your Mother to Vieni Estates. Call us toll free at 1-855-3333035 to inquire about hosting your special

occasion at Vieni Estates’. Silvana Raviele. • Casablanca MOTHER’S DAY Join us on Sunday, May 10th and celebrate Mother’s Day with your family and friends. We have 3 great options to choose from! Mother’s Day Buffet in Bogey’s Grillhouse, Mother’s Day Plated Dinner in Bogey’s Grillhouse & Mother’s Day Plated Dinner in Panorama Restaurant & Wine Bar. Call for details: 1.877.446.5746 • Kacaba Vineyard Winery is pleased to offer a special MOTHER’S DAY May 9 at 1 pm and May 10 at noon. “Vertical Tasting Flight” of award-winning Cabernet Sauvignon. Take advantage of this opportunity to learn more about Cabernet Sauvignon while treating Mom to a sampling of six vintage vines. Each vintage of Kacaba Cabernet Sauvignon will have a light food pairing. Limited to 20 guests per seating RSVP: 905-562-5625 • Cosmic Club P/U Brunch at Calamus

Estate Winery 3100 Glen Road, Jordan, 905-562-9303. May 10. Pick-up Brunch. Join our wine club and enjoy the benefits membership brings. Commit to 3, 6 or 12 bottles per quarter. If pick up is not an option we will ship the wines to you. Free for members. Firepit Fridays at Stoney Ridge Estate Winery. May 15. From 6-9 pm featuring wood-fired pizzas by Avella’s with prices ranging from $10-$15 and our awardwinning wine by the glass starting at $5. No entrance fee and kid friendly. 3201 King St, Vineland, Ontario, (905) 562-1324 • Noshing on the Veranda Featherstone Winery. Opens Sat., May 16. Closes Mon., Sept. 7. 11 am – 4 pm all summer. On Fridays, Saturdays and Sundays. Our huge wrap-around veranda opens for the season this weekend and we have a simple and delicious noshing menu. Meat and May/June 2015 | clubwest.ca

23


Summer CUISINE

Spring Chicken Soup

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or those of you afraid of making soup, it’s actually quite therapeutic. I do this every Sunday, playing with flavours, inventing and testing (on my willing family and guests) what I dream up. The other upside is, there are so many ways to utilize small quantities of flavourful tidbits in a pot of soup – you can hardly go wrong! INGREDIENTS • 1 Medium Chicken, raw (ie. not frozen) • 1 Large onion, coarsely chopped • 1 Medium Carrot, peeled, coarsely chopped • 2 Ribs of celery, coarsely chopped • Seasoning; 2 bay leaves, 2 sprigs of Thyme, 12 peppercorns, 1 Tbsp salt, 2 Tbsp Ver Jus • 5 Liters cold water DIRECTIONS Combine everything, and allow to SIMMER, never boil. After about 2 hours, the chicken is ready. Gently lift out, take apart, and return the bones to the stock, reserving the meat. Discard the skin. Simmer for about 4 hours in

total. (So, on Sundays, our house always smells like awesome chicken stock! So will yours) The stock should be beautifully clear, aromatic, flavourful and light in colour. Now comes the magic. Strain off the stock, discard the vegetables and bones. (I strain through a cheese cloth, to keep it clear). Return to the (rinsed) pot, and adjust the seasoning with salt, perhaps a touch of acid (verjus or lemon). Now add the veg-

etables for colour;… • 1 Carrot fine dice • 1 Fennel bulb, fine dice • 2 Ribs Celery, fine dice …and simmer until just cooked. Add • 6 Asparagus, washed and cut • 1 Leek Greens, washed and sliced • 4 livered scallions • Chives, minced…and the reserved chicken. Serve immediately. Bon Appetit!

cheese boards featuring local artisanal products are the mainstay of the menu with wines by the glass. • Spring Homecoming Dinner at Good Earth Food and Wine. Sat. May 23. 6 pm. $95 pp. A fundraiser for West Niagara Second Stage Housing. Sparkling reception, live music and a 3-course dinner including wine, plus a fashion show from Tintern Road and Beauty Safari. • On the Lam(b) – Dinner at Angel’s Gate Winery. Sat., May 23. 6:30 pm – Welcome w/ sparkling wine 7 pm – Dinner. Join us for an evening of fabulous food, wine and fun as we celebrate spring with a lamb roast! $50 + HST pp, includes glass of Angels Gate sparkling wine upon arrival, and two glasses of wine with dinner. Reservations: 905-563-3942. • PaintNite @ Fielding 4020 Locust Lane, Beamsville. May 28. 7-9:30 pm. Grab a drink. Grab a brush, and let the

fun begin! Join us as we partner with PaintNite and offer a night of wine and creativity.  After some socializing, you will be led through the process of recreating the painting shown here. All materials provided. No experience necessary. Cost is $55 pp or $50. Contact jennifer@fieldingwines.com for more information. • Graze the Bench 2015. June 6-7, 2015. Each spring, 8 wineries celebrate the Bench by pouring new and favourite vintages, inviting their favourite chefs to create inspired dishes, and adding some live bands into the mix. www.grazethebench.com • NIFF: Niagara Film Fest. June 20-21. Calamus Estate Winery 3100 Glen Road, Jordan 905-562-9303 June 4th Calamus will be hosting Film Viewings June 20-21, 2015. 3 sittings each day. Details and ticket information coming soon. https:// niagarafilmfest.com/daily-schedule/

• Greenlane Winery TD Tailgate Party. Sat. June 20. 3751 King St., Beamsville. Our favourite event ever set at dusk in the midst of the Grape King/Queen’s vineyards. Sample local wines and foods while listening to great music under the stars. • June 27. Good Earth Supper Club. St. Jean Baptiste! We celebrate Acadian and Cajun cuisine to the fullest. $45 pp plus taxes, gratuities and beverages. 6-9 pm. • “Pink is the new Black” at Featherstone Winery. 3678 Victoria Ave, Vineland, 905562-1949. June 13-14 & 20-21 from 11 am-5 pm all dates. Part of the New Vintages Niagara weekends. Wine Festival Discovery Pass $40 +HST $10 without a Discovery Pass. Our Winemaker David Johnson will be firing up our new wood burning oven this weekend. He’ll be pairing his famous, dry 2014 Rose with delicious thin crust pizzas, hot out of the oven. Rose and spring time never tasted so good.

To Make Summer Special, Go West

24 clubwest.ca | May/June 2015


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CW

Pastimes Cycling

Rediscover Niagara On two wheels W

ith its winding roads and multitude of hidden gems, the best way to see Niagara might just be from the seat of a bicycle. With so many options to choose from, the good news is the work of preparing a route and finding amenities along the way has already been done for you. An incredible selection of bicycle routes and trails await. Whether joining a tour or striking out on your own, there are short or multi-day trips to suit all levels. Meander between wineries through farmland, travel along rivers and lakes, or take advantage of acres devoted to mountain biking featuring the escarpment. Cycling is also the perfect way to get between all the attractions. In addition to many kilometers of off-road paved trails, there is significant on-road infrastructure: marked bike routes, maps and smart phone apps all to help ensure that cyclists keep enjoying all Niagara has to offer. Cross Regional Cycling Trails Greater Niagara Circle Route - The trail system links over 140 km of recreational trails including the Welland Canals, Friendship, Waterfront and Niagara River Recreational Trails. Passing through urban centers, the Niagara Escarpment, waterfronts, rural and agricultural areas, the route offers the perfect opportunity for multi-day cycle-touring trips. Lake Ontario & Lake Erie Waterfront Trail - The Waterfront Trail begins in Niagara-on-the-Lake at Butler’s Park. On the way to Grimsby, the path is 49 km (with paved and unpaved sections) and travels past historic military forts, the Shaw Festival, dozens of shops, restaurants, and wineries. The Waterfront Trail continues 650 km to the QuÊbec border, with 900 km of signed trail. From Fort Erie the Lake Erie Waterfront Trail extends 620 km west to Windsor and

26 clubwest.ca | May/June 2015

For regional listings of bicycle friendly businesses to eat, visit and sleep go to the Niaraga Region - Ontario By Bike where you can also print a PDF or download the Bike Map App. town of Lakeshore. Niagara River Recreational Trail - Cycle through Niagara Falls from Niagara-on-the-Lake to Fort Erie on this 56 km paved path. Welland Canals Parkway Trail - This 42 km mostly paved trail follows the Welland Canal. It is 3m wide and mostly flat except around the Niagara Escarpment, where you can watch ships climb the locks. Friendship Trail Part of the Trans Canada Trail, this 3 m wide paved path travels the 24 km between Fort Erie and Port Colborne along an old CN rail trail from Port Erie. Detours lead to the lakeshore and beaches, as well as commercial

and recreational facilities, including Crystal Beach and Sherkston. Mountain Biking in Niagara There are many mountain biking opportunities in the Niagara region. A number of trails are listed below. Short Hills Provincial Park - Located near St. Catharines, Short Hills is a 735 hectare day-use park. Three multi-use trails are open to cyclists: Swayze Falls, Very Berry, and the Black Walnut trail. These trails are quite hilly and recommend for mountain bikes only. The Short Hills Cycling Club helps design and maintain the shared-use single-track trails. Support the park by joining the Friends of Short Hills Park. Upper Canada Heritage Trail Mountain bikes are recommended for the 14 km rough gravel path along the Niagara Escarpment. The converted rail line passes farms, wineries and orchards towards the historic Old Town of Niagara-on-the-Lake. Established on-road routes Find a route based on theme, length, difficulty, or terrain with the Library of Scenic Routes. Over 200 loop rides are mapped with instructions. For regional listings of bicycle friendly businesses to eat, visit and sleep go to the Niagara Region - Ontario By Bike Map where you can also print a PDF or download the Bike Map App. Published Maps Niagara Region Bicycling Map. Multiuse trails, bike paths and back roads. Print copies are available at 15 tourist information centres and bike stores around the region. Niagara Cycling Tourism Centre - A useful resource cyclists for planning routes and biking adventures across the Niagara region. Available on-line at www.niagaracyclingtourism.com in Thorold.


Healthy PURSUITS

Meeting Your Fitness Needs With The Right Workout Katherine M. Preston OCT, B.Ed., B.A., B.A., P.E. Specialist, P.T.S., F.I.S., O.A.S., (Aqua) F.I.S.

W

ith the warmer weather here, many look to starting a fitness program. Fitness needs, health status, physical limitations and goals must be considered before breaking a sweat. One size does not fit all! These criteria determine exercise selection, training method and program design. As a Registered Personal Trainer, the most common goals I hear from clients are: toning / sculpting, fat loss, more appealing muscle mass, increased strength and greater endurance/ energy. NOTE: Prior to exercising, please consult with your M.D., regarding your health status, if necessary. GOALS: i) Increased Muscle Size and Growth ii) Increased Strength iii) Power. Training includes cardiovascular (C.V.)

Change takes perseverance, time and ‘baby’ steps.

and resistance training (R.T.). To avoid fat depositing on muscle, cardio should occur 3-6 times/week at a challenging, moderate intensity for 20-45 mins./session, excluding the warm- up and cool down. Meanwhile, R.T. employs a heavier load at a higher intensity. Focus on fewer reps with heavier resistance per exercise. (The number of reps is based on the maximum amount of weight/resistance that an individual is successfully able to lift once - i.e. 1 RM.) The R.T. plan can be a “Split Training Program” in which training focuses on specific muscle groups per workout, never worked on consecutive days (e.g. lower vs. upper body). A period of 48 hours (minimum) is needed between sessions to allow the re-building of a specific muscle group. Also, sufficient, restful sleep, proper hydration and high quality protein consumption are vital. GOALS: i) Endurance ii) Toning iii) Fat Loss iv) Lean Muscle Mass. Your training program involves C.V. and R.T. Cardio is done at a moderate intensity, 5-6 times/week for a longer duration of 30-60 mins./session, excluding the warm- up and cool down. For R.T., a total body workout is effective here, targeting larger and smaller muscle groups. Repetitions are 10- 20 for 1-3 sets with a light or light- medium load (weight, resistance). The training design commonly used here is the “Straight Set Program”. Start with the larger lower body muscle groups and progress to the upper body. A rest period of 24 hours minimum between workouts is required for R.T. Also, hydration should occur before, during and after each session, especially with longer cardio. Regardless of the goal, key training points should be recognized: Design changes encourage challenge, progress and maintain motivation. All warm- ups are cardio, 5-15 mins. and start each workout.

Focus on fewer reps with heavier resistance per exercise. All cool downs are static stretching, 515 mins, at each workout’s conclusion. We can “spot tone”, not “spot reduce”. A relation must exist between healthy nutrition, stress management and exercise. Change takes commitment, perseverance, time and ‘baby’ steps. Muscle uses calories, weighs more than fat, and lessens joint stress. C.V. burns calories, and improves heart efficiency, oxygen intake/ delivery and circulation. Katherine Preston is a registered member of the Ontario College of Teachers, a Registered Personal Trainer, Older Adult Specialist and a (land/ aqua/ therapeutics) Fitness Instructor. Repeatedly voted Best Personal Trainer, Best Fitness Business & Best Weight Loss Counselling in Lincoln & West Niagara, she services the Niagara & Golden Horseshoe Regions, bringing professional training to clients’ homes. Contact: absfit@cogeco.ca and www.absfitniagara.com May/June 2015 | clubwest.ca

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ClubWest e-edition May June 2015  

ClubWest e-edition May June 2015