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MAY/JUNE EDITION 2016

LINDSAY WILLIAMSON Ride Of A Lifetime KING OF THE LINKS Joe Herbinger: making sausage for 40 years INAUGURAL HOUSE TOUR Lincoln Homes & History On Display Special Supplement to "Serving West Niagara & Winona"


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Euro style, local flavour, great service

What do you get when you fuse European style cuisine and technique with local foods and great service? The new Cibo Osteria restaurant on Ontario Street in Grimsby, that’s what. Whether is the Vietnamese Banh Mi Sandwich, Valaisanne Pizza, Cibo Ribs, Veal Zurichoise or yummy Chocolate Truffle Pie with Vanilla Ice Cream and Fresh Strawberry Sauce, anyone can find something tasty on the eatery’s new menu. “We have been very careful to expand the menu to bring interesting new flavours and choices to our customers,” says Carl Ngo, who took over ownership of Cibo’s in December. Ngo, who gained his much of his hotel and restaurant industry training in Switzerland has included the skills

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of chef Alain Claivaz, whom he worked with there, to include a Euro flare in all they do. Carl and Alain work as a team with their acting Cibo chef to deliver delectable, well-presented fare. For the entire Cibo staff, consistency is key to everything they do. “Consistency is very important to us. We want our customers to have an expectation of excellence

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every time they walk in our doors,” says Carl. “We offer fresh, healthy food choices with most items homemade and we support our local growers and suppliers as much as possible. Whether it is a vegetarian dish or veal parmigiana we offer the best possible meal at a great price.” To ensure food quality and freshness temperatures in the restaurant’s fridges are checked each shift change to ensure everything is being stored at the proper range for freshness. And soon, customers will be able to take advantage of a special Delivery Menu, which will be soon. “Anything on that menu will be chosen so we can ensure high-quality food standards,” adds Carl.

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Cst. Lindsay Williamson – Rides into West Niagara in August, Page 6

Page 10 – King of the Links - Joe Herbinger of Vik’s Meats shares 40 years of sausage-making expertise Pages 13-17 – Inaugural House Tour - Lincoln Homes & History on display Page 18 – Booking early can save travel costs, too Page 22 – Honey: Add the sweet life to your cooking MAY/JUNE EDITION 2016

ON THE COVER Grimsby Secondary School grad Lindsay Williamson will be in West Niagara as part of the RCMP’s Musical Ride in August. Thanks to Kristin Roche for the photo

LINDSAY WILLIAMSON Ride Of A Lifetime KING OF THE LINKS Joe Herbinger: making sausage for 40 years INAUGURAL HOUSE TOUR Lincoln Homes & History On Display Special Supplement to "Serving West Niagara & Winona"

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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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“Either write something worth reading or do something worth writing.” - Benjamin Franklin

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nyone working in a journalistic capacity has favourites when it comes to topics covered. When the May edition for ClubWest started coming together back in mid-March a perfect trifecta unfolded for me – horses, history and food – three of my faves. How cool is it to not only get a gig in your chosen field, but then you get the honour of being a participant in one of Canada’s true iconic events: the Royal Canadian Mounted Police’s Musical Ride. Lucky Lindsay Williamson! I have not seen the Ride since I was a small child when they made a stop in London, Ont. Working with the horses at my childhood summer camp, Forest Cliff – just south of Grand Bend, a nine iron from Kettle Point to be specific – and getting into harness racing at 13, I have always been a lover of the equine set. And when May rolled around, I knew a visit to Vik’s Meats to meet up with Joe Herbinger was in order. From the first time I met him, at a rain-soaked fundraiser last summer, I had been waiting for barbecue season to roll back around. May long weekend coming up, sausages on the grill, mmm, I can taste them already! The timing of the Friends of Lincoln’s History inaugural house tour was undeniable, too. There are just so many unique and amazing historical stories to tell in Lincoln, I must say this is about time this kind of event was developed. It’s a natural. Grimsby has had great success running a similarly styled event alternate years. I am sure Lincoln’s will follow suit. You talk about people who love their work? A local woman who studied criminology obtains a gig with the RCMP and gets to participate with the Musical Ride; a young man from Germany who goes into his trade right out of high school, moves to Canada for a year and stays for 35, and; a group of dedicated history buffs in Lincoln who seek to tell the stories of yesteryear through a living history – all great examples. These were the exact kinds of stories we set out to tell when this publication was launched just under two years ago. In that time we have become the only six-time-per-year publication that comes out when we say it will. Readers and advertisers know, like clockwork, the first Monday of alternate months all year, ClubWest will hit the streets. We appreciate every bit of dedicated support we have received and look forward to telling more of these kinds of stories in our July edition. Enjoy! Publisher, ClubWest Magazine Mike Williscraft


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Ride of a lifetime

6 clubwest.ca | May/June 2016

Cst. Linsdsay Williamson and Wizard are ready to impress as part of the RCMP’s Musical Ride at West Niagara Fair Grounds this August.


PASSIONS Musical Ride

A shot with Lindsay on the left from a sunset ceremony at Rockcliffe Stable, “home base”, in Ottawa. By David Erman here are two dates Lindsay Williamson has circled on her calendar. Williamson, a 2004 Grimsby Secondary School grad, is a member of the Royal Canadian Mounted Police’s Musical Ride tour. The first is in May when she will be performing in a special five-day celebration of the Queen’s 90th birthday. The second is when the Musical Ride will be performing near her hometown at the West Niagara Agricultural Fairgrounds on Aug. 18. She said she’s excited to perform in front of a large crowd of family and friends, noting it will be the highlight of her summer. She said she’s looking forward to showing people she knows the passion of the Ride, and being able to share it with them in her hometown. “They’ve all heard about (the Ride), but a lot of them haven’t been able to see it firsthand.” The red-coated Mountie riding a black horse has become one of the most internationally recognizable symbols of Canada.

T

When they were created in 1874, the RCMP’s predecessors, the North West Mounted Police (NWMP), were fashioned after the British military. As a result, part of their training included British cavalry drill. New members of the NWMP were regularly drilled in the art of cavalry maneuvers. First shown in public in 1887, these cavalry drills would evolve to become the modern RCMP Musical Ride. The ride consists of the execution of a variety of intricate figures and cavalry drill choreographed to music. While she has an athletic background, Williamson did not grow up around horses. In fact, Williamson did not have any equestrian experience prior to trying out for the Musical Ride. Williamson was born in Grimsby, the youngest of three girls. She lived in Smithville as a youngster, as she and her sisters attended College Street Public School. The family moved to Grimsby the summer before she began Grade 9. She was named the Grimsby Junior Citizen of the Year in 2004. After graduating from GSS, she attended the University of Toronto

where she was on the varsity track and field team and graduated in 2008 with a degree with a double major in criminology and health studies. Williamson is currently continuing her studies with two courses remaining to obtain a masters degree with a focus on Work, Organization and Leadership through Athabasca University. Williamson spent eight years involved with the Lincoln Leapers Jump Rope Team as well as time with the Hamilton Olympic Club where she trained in track and field. “There are so many talented people in the area, and I wouldn’t be the person I am today without all of the coaches, mentors and teachers I had along the way,” Williamson said. She mentions Dave Jarvis and Rina Rode, as people who were important mentors for her, as they both spent countless hours with the GSS track and field team. Jarvis and Rode, along with Williamson’s elementary school coach Morna Ahlstedt, helped to instill a strong sense

May/June 2016 | clubwest.ca

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PASSIONS Musical Ride Continued From Page 7 of commitment and work ethic through their training regimens. Williamson also mentions Lisa Jeffrey-Burke, who was both a teacher and mentor, as she volunteered countless hours with the Students Aware group.

Although she now lives in the Ottawa area, Williamson said she has fond memories of growing up in Grimsby, where she jumped in and volunteered and took part in a host of activities. She spent her summers working for the town of Grimsby at their Day Camp

Lindsay’s niece and nephew (Alaina and Paxton Kot of Smithville) got a behind-the-scenes education at a sunset ceremony in Ottawa last summer. They met her assigned horse, Lenny, the oldest horse on Musical Ride tour last year at 22 years of age.

8 clubwest.ca | May/June 2016

programs, volunteering at the Festival at the Forty and coaching the Little Leapers Jump Rope team. Lifelong memories were also made representing the town in 2004 amongst a group of students who volunteered with Habitat for Humanity for an International Youth Mission to Mexico as well as representing the Lincoln Rotary Club in 2007 as a recipient of the Rotary Youth Leadership Award. Williamson first looked into a career in law enforcement when she was in Grade 9. “I don’t have any police officers in my family, but was always interested in both law and social work and felt this career path intertwined these areas nicely. As for the RCMP, I was attracted to the fact that there are more than 150 different opportunities within one career,” Williamson said. While she knew the RCMP had a lot of opportunities, she said she would’ve never guessed that joining the Musical Ride would be one of those opportunities in her career path. The Aug. 18 date in Grassie at the West Niagara Agricultural Centre will be special thrill for Williamson. “Being able to make this hometown tour stop is incredibly meaningful as it serves as an opportunity for me to share with the town a reality they all helped me to achieve,” Williamson said. Williamson said she is also looking forward to seeing the new West Niagara Agricultural Centre. As a member of the RCMP, the Musical Ride was a career opportunity that appealed to Williamson, but she said she never honestly thought she would get the opportunity to take part it in. She submitted her name for consideration two years in a row and received a call back the second time asking if she was still interested in trying out for the unit. Williamson started her RCMP career training in Regina for the first six months of 2010. She received her first post to Viking, Alberta where she spent four years as a General Duty Constable prior


PASSIONS Musical Ride Continued From Page 8 to moving to Ottawa in June of 2014. While in Viking, Williamson took part in a number of community activities. She marched in parades in Red Serge, coached track and field and hockey, and created a jump rope program at the local school which promoted the Heart and Stroke Jump Rope for Heart Program. Being a member of the Musical Ride offers a unique opportunity to spend time in many cities and towns across Canada that someone might not other- wise visit. Williamson said the hospitality in the East Coast last year was incredible. “However, every place we visited we were truly welcomed and it was a refreshing change to have citizens be genuinely excited about having nearly 40 extra police officers in their community,” she said. As well as visiting the Queen and taking part in Her Majesty’s 90th birthday celebrations, the Musical Ride will tour Manitoba and Ontario this summer, making about 40 appearances from May to September. “It is the culmination of so many months of hard work and preparation and everyone is excited

to get out on the road and start engaging with the communities we visit,” Williamson said. It is a challenge being away from home and family for an extended period of time; however two stops back to Ottawa are scheduled to help ease this burden. Williamson is now based in Ottawa, where she is married to a fellow RCMP officer. “It’s an exciting time, but definitely a busy time,” she said. Williamson will be riding a 14 year-old Hanoverian by the name of Wizard. She is a spirited mare in her eighth year on the Musical Ride. Standing 16.2 hands tall, Wizard has one white sock as well as a white star and thin stripe that goes right down her face to her nostrils. While performing close to her hometown, Williamson said she is looking forward to being able to share her hometown with her colleagues.

The group will have a day off when they are in the area, so it will allow them to explore Niagara. “There are so many beautiful sights to see and places to visit. I hope to be able to highlight the best of what Niagara has to offer with the Ride and ensure they enjoy their time spent in our picturesque area,” Williamson said. The Musical Ride is typically based on a three-year rotation. The first year is training followed by two summers touring. It’s a competitive process to be selected for the Musical Ride. Candidates first submit their name and resume, and if chosen, will attend a five week Basic Equitation Course. Two of these courses are offered each year, and of the 16 candidates on each course, approximately half are selected. Those who were successful at this level will be relocated to Ottawa where they will complete an additional six months training on the Intermediate Equitation Course. Following this training, these members will then join the Musical Ride members and spend the next approximately six months rehearsing before they hit the road for tour. Once a member has completed their training and two tours, they typically are transferred out of the Musical Ride. There is, however, some opportunity for members to extend. Each year there is typically a spot or two for a member to stay a third year dependent upon the needs of the branch, Williamson said. She added that all the instructors, as well as people who train and break horses are police officers. Thus, it is possible for member to make an entire career out of their time within the Musical Ride branch. Williamson said it’s hard to believe her time with the Ride is almost over. “The past two years have just flown by and this summer will be done before I know it,” she said. Lindsay and her husband, Cst. Mike Costock, who works in General Duty Protective Policing in Ottawa. May/June 2016 | clubwest.ca

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Joe Herbinger has been making sausage since he was a boy right out of high school and he still loves his craft as much as the first day he started in the trade. Williscraft - Photo

King of the links By Mike Williscraft One never knows where life’s path will take one, or for how long for that matter. Both are true for Joseph Herbinger. As a boy growing up in Adelsheim, Germany, just south of Frankfurt, Joe was always interested in getting into the butcher trade. In his home, students had to go doorto-door and ask business operators if they were interested in participating in what amounted to a coop program. If so, a three-year contract was entered into. “That was just what you did. You finished school, then get into a trade. In my case, I went into a butcher shop,” recalled Joe. “The business owner agrees to teach and train and I had to agree to learn. There was one full day per week in school learning theory.” One might not think there is a great deal to learn about sausage making, but Joe would beg to differ. “The butcher trade and meat is very

10 clubwest.ca | May/June 2016

“I like the spicy - garlic and heat. With customers, I have to be a little more neutral,” saussage expert Joe Herbinger different in Europe. The cuts of meat used, the quality of spices which go into them, it is an art,” said Joe. “There are many different kinds of bologna, for example. Many people here would not realize that. Some butchers here, just as back home, can be very creative, though, with a variety of smoked meats and cold cuts.” In the end, like in any business, it is about giving the customers what they want. “Germans eat differently back home than we do here. My job is to cater to the

different things people like,” said Joe. For Joe and the team at Vik’s Meats, that is definitely sausages. Vik’s has a long-developed reputation as a top-drawer butcher serving top quality products. Their smokies and kielbasa have been staples for many years. However, Joe has no problem being adventurous when it comes to trying and mixing new flavours such as pineapplecurry, peach or jalapeno cheddar. “I like the spicy - garlic and heat. With customers, I have to be a little more neutral,” said Joe with a big smile. “With spice you have to know how they work and work together.” As an example, he used one variety almost everyone has tried: the hot dog. “Where I grew up, a wiener was a quality product, a frankfurter, named for where it came from. It was meat with spice and flavour in a sheep’s casing. Here hot dogs are very different quality. We don’t need all the condiments like


Continued From Page 10 ketchup and mustard because flavour is already there.” While what a quality butcher does put into their sausages is important, it is also important what they do not put in. “We take extra care and pride to trim out any grizzle, tendons and bone chips to keep quality high,” noted Joe. The Vik’s team must be doing something right since they keep cranking out sausages by the 10s of thousands. A quick check with Vik’s owner Rick Laciok verified some staggering numbers. In just the 11 years Joe has been at Vik’s, he has created sausages from about 700 lbs of meat per week, which translates into about 2,500 sausages (Joe notes this includes equivalents as kielbasa is not normal sausage length). Conservatively, that works out to 10,000 per month, 120,000 per year and in the ballpark of 1.3 million over this tenure. That’s a lot of sausages. And over his 40 years,which includes stints at manufacturers which cranked out a great deal more, Joe estimates he has made more than four million sausages. “The proof is in the quality, and that’s

Vik’s owner Rick Laciok, left, and Joe Herbinger. Williscraft - Photo Joe. He is the best at what he does. He is also a great friend and the perfect employee. He just does an excellent job. I wish I had 10 of him around,” said Rick. “It is such an asset to have his level of experience around. Whenever we want to try a new product, we have someone right here to go to for advice, and we’re always looking to try something new.” And it was the root of his training, which still holds Joe in good stead today. “I had a very good teacher. He taught me a lot. I will always remember, he said, ‘Listen to me and learn, but the rest you have to steal’. By that he meant I just had to pay attention to how he did things: watch and learn.” Joe said everyone should be open to

Sausage expert Joe Herbinger prepares some ingredients.

trying new things because one never knows what may be around the corner. “I planned to come to Canada for one year, travel a little and see the world a bit. That was 35 years ago,” he said. He said Canada offered a great deal of opportunity compared to his home country where things like fishing and golfing were very expensive, citing, “a fishing license is about $2,000 because there are so many people they cannot make it too cheap or all the fish would be gone.” The main thing which Joe likes to see is a customer with a big smile. “I like to feed people. I don’t get to cook like a chef, but I am a little like a chef in that people take what I make, cook it and serve it. If I make something good, I have a happy customer and that makes me very proud,” said Joe. “That is easy to do when you really love your job. I find it rewarding. I also get a big smile on my face when I open up the smoker and see a big rack of bacon, or when people on the street stop me and tell me how much they loved something I made.” Vik’s Country Meats operates two locations – Grimsby Road, just south of Mud Street and Main Street East in Grimsby. May/June 2016 | clubwest.ca

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ADVERTORIAL

THE ALL NEW

Tracy and Dave Smith have been renovating their Ontario Street store to showcase more variety.

Lincoln Flooring ready to grow as community does Lincoln Flooring & Design is expanding. “We are very proud of the fact that this company has been around since 1969. What we want our customers to know how passionate we are about our business,” said Dave Smith, who bought the business in June of 2015. “With the market changing constantly it’s our job to make sure we are educated with new product lines, seasonal trends and design ideas. We want to help create an atmosphere where customers can come in and find premium selections in flooring, value and creative design.” Along with his wife, Tracy, Lincoln Flooring’s entire team prides itself on first-rate customer service. “This new venture that David and I have embarked on is something that both of us take pride in. We both love interacting with people, being able to help customers with choice and selection that make their house a home,” said Tracy.

“We both know how important customer service is and as a family owned and operated company we provide quality service. Our inspiration is people!” With current in-store renovations underway, soon customers will see nearly double the display space in their Ontario Street shop in Beamsville. “We have been expanding some of the product lines we carry and we will be able to showcase those with the additional space,” said Dave. Customer service, great selection and industry experience make Lincoln Flooring a great place to work with when planning a build or renovation. David has been in the flooring business for almost 23 years. He started off as a contractor, which has given him a lot of experience with the construction end of things as well. Through the years David’s experience includes retail, sales rep and commercial work.

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PASTIMES History

Lincoln set to showcase its history Friends of Lincoln’s History are hoping to start telling this story of the community, one steeped in a colourful past. On June 4 from 10 a.m.-4 p.m. anyone wanting to get a first-hand glimpse into the past can tour any or all of the six historic homes which comprise the first house tour. “There are two Pennsylvania German houses, both with original fireplaces, two houses on original Loyalist land

grants, one house in Jordan Village that served as a post office and at one house you will see the tiny first bank in Jordan Station,” said event chair Mary Lou Garr. “On the tour, ticket holders will receive copies of two local history books as well as some Pennsylvania German food samples. We are trying to make this house tour a unique experience for guests to help them get a real sense of the house history.” Tickets are $25 and can be purchased in

advance at the Grimsby Museum, Heritage Gift Shop in Jordan Village, Vineland Antiques, Action Print in Beamsville and Dillon’s Small Batch Distillers. An 1850’s church will also host a lunch served as a fundraiser, there will be free admission to Jordan Museum on the tour day and a winery located in a unique historical barn where a complimentary glass of wine is included as part of the tour ticket. For info, email: lincolnarchives@gmail.com

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Lincoln history & homes on display

Barry and Shirley Stouck are ready to show their fivegeneration homestead as part of the Friends of Lincoln’s History House Tour.

David Erman very home has a story. They’ve seen weddings, birthdays, anniversaries, graduations and other special events. When a house has been part of a family for generations, like a pair of homes on the Friends of Lincoln’s History House Tour planned for June 4, the homes tell a lot about not just local heritage and history, but also a lot about the families which have lived in them.

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14 clubwest.ca | May/June 2016

Located on Hwy. 8 between Beamsville and Vineland is 4055 King Street. Owned by Brian and Shirley Stouck, the house has been a part of Brian’s family since 1901. The double brick house predates Confederation, as it was built about 1860 by John Henry, grandson of a Loyalist. The Henrys and the Stoucks are the only two families ever to have owned this property. Brian said his three children are the fifth generation of his family to live in

the house. “There’s a lot of history inside,” Stouck said. A typical gothic revival house, the one-and-a-half story style became so popular in Ontario during the 1800s into 1900s that it became known as the Ontario House. If you drive around the area, you will see many homes—mostly wooden—of similar style.


PASTIMES History Continued From Page 14 “The reason this style of house became so popular is because houses were taxed on the number of floors they had –taxes were (lower) on a bungalow or one storey home than a two-storey home,” said Ruth Smith, who is the house lead for this house on the home tour. Smith said the lower level walls were built a bit higher, but not quite high enough to be full storey walls, thus creating room in the upper level that could be used for bedrooms, although they would have sloped ceilings. Throughout the home,, heirlooms fill every room: from an organ which was

Brian’s grandmother’s to two large picture frames hung along the staircase wall filled with family photos from generations past. This house was originally built as a one-family home with four rooms down and four rooms upstairs, with a centre hall plan, Smith said. The property was sold in 1901 to Eva Stouck and her husband William

Lambert who made their fortune in the gold fields. They then sold the property to two of her brothers, Jacob and John for a dollar. The brothers made the one-family house into a two-family home. “To do this, they divided the house in half by building a wall downstairs and

(Above) Barry and Shirley in his and hers leather chairs with an organ, which was Barry’s grandmother’s, in the background. (Below) Shirley reviews some of the family photos which decorate their staircase.

Barry shows a “motorized” oil lamp complete with “smoke bell” May/June 2016 | clubwest.ca

15


Barry Moyer, wife Wendy, and their son Jacob.

Continued From Page 15 as a shed for garden implements. The house has a distinctive white picket fence at the front of the property. It is a replica of previous picket fences. Brian noted there is a picture in the house of the home in the early 1900s and there was a white picket fence in place. “There was also a wooden porch along the front with some gingerbread trim, but that was replaced with the present plain brick porch. This picture also shows the tracks for the radial cars which travelled as far as Vineland for a few years,” he added. Brian wanted to be on the house tour to give his family an incentive to do a major spring cleanup, adding this is not the first time they’ve shown the house. He plans on showing off his British antique car collection during the day of the tour as well, including a 1930 Essex four-door touring sedan that he just completed after six years of work. ******* Not many homes can claim to have

16 clubwest.ca | May/June 2016

a bank in the backyard, but the Jordan home of Barry and Wendy Moyer can. Their Bridgeport Drive home has been in his family since 1920 and has a long and interesting history. Barry doesn’t know the exact date of construction, but estimates it was sometime in the 1840s. The house was built by James Solomon Secord, who he speculates was Laura Secord’s nephew. Moyer’s great grandmother, Lydia Moyer bought the house in 1920 with help from her brother Daniel Batiste shortly after her husband died. It was home to her and her daughters for many years. The house was a true family house. “During that time various other family members stayed there as they needed, and in the 1940’s a piece of land was severed off for my grandfather to build a home for himself and his family. That house is still there and owned by other people now,” said Barry. He adds that the house is unique mainly because of its age.

“It is most likely the oldest house in the area that still exist in it’s original location,” Moyer said. As well, the shell of the Sterling Bank that is on the property, has always been referred to as ‘the bank’, he added. The bank was originally located around the corner near the post office. “I’ve been told it was used as a bank for just a short time until a brick structure was built. On our property it was used for a storage shed until sometime in the 1970’s,” Moyer said. The Moyers now use it as a guest house. Moyer said he is always happy and proud to show his house to people. “Although, I must say I was a little reluctant at first to include it, mainly because I’m not done restoring it yet and just the whole idea of letting so many people come through our home.” The kitchen has been redone, but with care and attention to heritage. Original pine planks from the old floor have been


PASTIMES History Continued From Page 16 used as doors for the new cupboards. As well, a back door was reinstalled as it had been converted to a window over the years. The house is full of character, as one might imagine, highlighted with stained glass around the front entranceway and wooden arches connect the main floor rooms. Restoring the home has become Moyer’s hobby and passion. “I grew up around the house and always admired it since I was a little boy and hoped that one day I would own it and live there,” Moyer said. And along the renovation trail, there has been a lot of hard work and some unique finds at the home purchased by his grandmother, Lydia Moyer, back in 1920 for $2,800. “Yes, we had to pay a little more for it than that,” Barry smiled. When overhauling the kitchen, several previous wall coverings were removed to take it all the way back to original. “When we opened up the walls, we

found some really old shoes from the construction workers,” said Barry. “I am not really sure of the origin of

the tradition but I think it has to with warding off evil spirits or good luck.” The oldest known example dates back to old shoes found in choirstalls in Winchester Cathedral, installed in 1308. The next renovation step Barry is planning is to restore the porch at the home’s main entrance. A structure of about six feet X 10 feet was originally there. Barry has old photographs to provide an outline for which he can shoot. “It wasn’t huge, just a flat rood to keep the rain off at the door,” said Barry. “When done, it will match the northside porch which runs the full length of the house.” Barry and Wendy have had the house for 10 years and live their with their fiveyear-old son Jacob. Jacob is the namesake of Barry’s grandmother son, who was killed at the Battle of Vimy Ridge. (Above) Wendy Moyer is framed by original stained glass. (Left) Barry Moyer shows one of the old shoes found in the home’s walls. May/June 2016 | clubwest.ca

17


Early or late - planning key to economic travel

Cruising in Passau, Germany By John Potter anadian travellers have been conditioned to believe that the longer they wait, the lower the price will be for their vacation. While this may hold true for some all-inclusive getaways to Mexico or the Caribbean, it is a bit of a gamble. If you are looking for a great family vacation during Christmas or March

C

18 clubwest.ca | May/June 2016

Break, you may pay more by booking early, however, you are more assured of securing the package that suits your needs. There are often last-minute deals available during these peak travel times, but you need to be very flexible, and basically take what you can get – sometimes that works out…sometimes it doesn’t.

If you are considering a more high-end vacation such as a river or ocean cruise, booking early really is the key to getting the best deal. I have always been a believer in preplanning and booking early. I know 2017 seems like a long ways off (we’re barely into 2016), but some of the best travel deals are available now for late


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Scenic parliament buildings in Budapest, Hungary.

Continued From Page 18 2016 and early 2017. For example, MSC Cruises are offering incredible deals on select Caribbean Cruises for March 2017 from $629US per person for an eight-day cruise, plus kids 12 years and under can cruise for free. Holland America is offering their Anniversary Sale on select cruises in late 2016. Save up to $1,000US, plus get a $100US beverage card and free prepaid gratuities on select cruises. Considering a European River Cruise in 2017? Now is the time to book. River cruises often sell out up to a year in advance. Scenic CruisesÂŽ are offering select 2017 Europe River cruises at 2016 prices, plus free airfare! Another excellent river cruise operator is Avalon Waterways - they are offering a 15% discount on 2017 Paris to Normandy river cruises (including a special departure hosted by entertainer Jann Arden), and a 10 per cent discount on most other destinations.

20 clubwest.ca | May/June 2016

Travelling solo? Avalon Waterways is waiving the usually hefty single supplement on select 2017 European river cruises if you book and pay your deposit by May 31, 2016. Have you ever considered a European Wine Cruise? AMAWATERWAYS are offering discounts of up to $1500CA per stateroom on select wine cruises for 2017. These special-interest cruises include exclusive shore excursions to historic wineries & vineyards, private wine cellar tours, inspired wine & food pairings, and onboard lectures and discussion with acclaimed wine experts. Thinking of a European motorcoach tour for next year? Award winning CIE Tours offers some of the most unique first class tours of Ireland and Britain. As an early booking incentive, they are offering a 5% discount, up to $700CA on a variety of escorted 2017 tours of England, Scotland and Wales. Another favourite among Canadian travellers, Globus is offering a 10% discount on

several of their European, as well as South American tours for 2017. As with all travel specials, conditions apply, and there are booking restrictions plus lots of terms and conditions to be aware of. Your TICO certified travel agent can help you to choose the perfect vacation and advise you of all the fine print and terms of booking. If you are willing to plan in advance, you can take advantage of some excellent special offers in travel.

John Potter is a TICO certified travel expert with TravelOnly – a Canadian based Travel Company that has been in business for forty years. He specializes in river and ocean cruises, as well as customized individual and group tours to Europe, the South Pacific and Asia. He is a certified specialist with the Australian Tourist Board, as well as with the New Zealand and Fiji Tourist Boards. In November of 2017, he is offering an eighteen day tour to Cambodia and Vietnam featuring an eight day deluxe river cruise on the Mekong River. Please contact John by e-mail at jpotter@travelonly.com or phone 905-646-1117


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21


The Sweet Life

By Jan Willem-Stulp ne of my childhood delights was a cartoon show of a little honeybee named Maya, and her unlikely adventures. You’d be shocked what these little insects can all do! Recently, one of my apprentices, from Germany, remembered the same show! It was a neat, nostalgic chat, as we laughed about the silliness of what was so intense and entertaining, back then. Since then I’ve grown up, a little at least, and have had real-life experiences with bees, some quite remarkable, and some quite painful. Of course, the reason we are involved with bees at all, is because of their ability to produce honey. Honey is a ‘crop’ that is ‘grown’

O

the world over, in almost every country, and climate. I use parentheses because, really, we encourage and facilitate the making of the honey, but for all our technology, and progress, we can no more make honey than we can make eggs…. (That’s a topic for another time, but also an intriguing discussion.) The honey we see and use and enjoy, is made by honey bees, a specific genus of bee actually, which is most adept at it. There are numerous variations of the bee genus but only a relatively small number are used for honey production, all of them are of the Apis species. There is an irony in how that real-life ability of a bee, actually is more incredible than the make-believe cartoon of yesteryear. The complexity of the work, time and process to make a tablespoon of honey is staggering! Bees live in colonies of 20,000 to 40,000, and usually have a single queen. They forage for nectar, which they also use as food, during flight, but bring the majority back to the hive. Here it is processed in special ‘organs’ in their bodies, by which the nectar becomes partially digested. It is then deposited in the wax combs, which are left open. Amazingly, the bees then, collectively, fan the open combs with their wings, to evaporate excess water. This raises the sugar concentration, making fermentation impossible, thus making the honey ‘shelf-stable’ indefinitely. It is mind-boggling. Few food items can hold a candle to the unique-ness of honey. It has been produced, virtually unchanged, since the Beginning. It has many uses, everything from the obvious sweetener, to an antiseptic cleanser. It’s storing and keeping properties are almost indefinite. Some of honey’s properties make them a pleasure to use in the kitchen; it generally adds significant flavour, moisture and shelf-life to most recipes. Honey has approximately the same sweetness, pound for pound, as granulated sugar, making it relatively easy to substitute, in many recipes. It has no significant

22 clubwest.ca | March/April 2016

essential nutrient content, yet is such an important, pleasurable and inviting delicacy. It is not for nothing that the Promised Land was referred to as ‘flowing with Milk and Honey’. Historically, there are numerous recorded instances of Wild honey being hunted, and in Palestine, recent excavations have uncovered ingenious ceramic hives, proving that apiaries (bee hives) are not a new invention, and that bees have been domesticated for thousands of years. Virtually of our honey in the world now comes from domesticated hives. Especially here in Niagara, these hives, moved around from time to time, have a profound impact on our orchards and vineyards, and all that that means to our lives and economy. Bees and hives, though, are facing a new threat, and with it, their amazing honey production is also threatened. Many new pesticides are systemic, meaning they ‘inoculate’ the entire plant, and all its parts. Each part of the plant is potentially lethal to bees, and most other insects. These ‘neonicotinoid’ sprays are widely used, and fairly recent. Even with mounting proof indicating they are largely responsible to the cataclysmic collapse of bee populations in many regions, Ontario included, new neonicotinoid sprays have been approved! This certainly needs further scrutiny, if for no other reason than that, regardless of how effective a cropprotector works, it’s pointless if the pollinators for those same crops are wiped out. Thankfully, Ontario has a robust honey production, and the fruit growing of various regions certainly aids in this. Local honey is usually best, and for some surprising reasons! Our immune systems actually benefit greatly from constant, low-level exposure to potential allergens in our geographic region. The residual pollens in pure (as in, little-processed) honey are believed to slowly build up resistance to local plant pollens, and there are studies suggesting this has provided relief for hay-fever and pollen allergies. Recently, it was discovered that a significant proportion of centenarians were once beekeepers, and that the left-over, pollenladen honey they consumed, (as unmarketable) might be a part of the secret to their long lives. Honey from your own hive; it doesn’t get more local than that! Of course, we at the Grand Oak prefer local honey because, well, it’s local! We have a significant selection of honeys, and work with it in various offerings, from lunches and savoury applications, to desserts and sweets. Do yourself a favour, and find your local apiarist, (or beekeeper, if you prefer). Then, armed with some liquid goodness, play with it as you cook, and bring a little more sweetness to your life. (Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)


Chef In Residence CUISINE

Apple/Sweet Potato Bisque with Honey When making various soups, we tend to look for ingredients that reflect the season. In Vineland, a grower supplies us with local, organic sweet potatoes, year-round! Great in this soup, and a natural pairing with honey. INGREDIENTS • 4 Large sweet potatoes, peeled (about 4 lb or so) • 2 Large carrots, peeled • 2 Vidalia onion, peeled • 3 Gala apples (really any apple will do, I just like this one) • 2 ½ L Chicken stock – preferably homemade, but store-bought is fine • 3 Tbs Honey (Local, obviously….) • Salt and Pepper DIRECTIONS The vegetables (and apples) are washed and peeled and added

to a pot. Saute gently for a few minutes in a splash of oil. Add chicken stock and honey, and a good pinch of salt and pepper. When the vegetables are soft, soup is ready to be pureed. Add batches to a blender, and puree until completely smooth. To make sure, you could

strain it, I usually do. Hold back some of the liquid, until you’re happy with the consistency, thicker or thinner. Adjust the seasoning with salt, pepper. For added richness, heavy cream would be very nice. When serving, swirl some honey in to the bowl for presentation.

Here Comes Summer, Go West MAY • Mothers Day Weekend at Vineland Estates May 7-8. Take care of our Moms! Offerings available in our wineshop and Mother’s Day Menu available on Sunday, May 8. Make sure to call for reservations early. Reservations: 1.905.562.7088 ext. 33 or reservations@vineland.com • One-Of-A-Kind High Tea at Creekside Winery (2170 4th Ave.) May 8. Pastry Chef Beth McIntee (Sweetie Pies Kitchens) and local celebri-tea Carling Gamble (Steeped Tea) create a lavishly ladylike high tea menu sure to impress. PINKIES UP! Costs vary, $30-$40. Reservations are required. 905-562-0035. • Mother’s Day May 8 at Casablanca Winery Inn (4 Windward Dr, Grimsby) offering 3 unique options for your dining pleasure: 1. Brunch Buffet in Bogey’s Grillhouse from 11 am-4 pm 2. A feature plated Mother’s Day Dinner in Bogey’s

Grillhouse from 5 pm to close. 3. Choose from regular menu in Panorama Restaurant or our plated Mother’s Day Dinner. • Mother’s Day Cupcake and Wine Pairing! May 7-8 11am-5pm at GreenLane Estate Winery (3751 King St.) $8pp for a cupcake and wine pairing. Choose from our French Vanilla Cupcake + 2012 Riesling or our Chocolate Truffle Cupcake + 2013 Cabernet. Book a reservation and receive a complimentary tasting of GreenLane’s platinum series, 905-562-7207 info@greenlanewinery.com • Mother’s Day Traditional English Cream Tea at Aure Winery (3749 Walker Rd.). Sunday, May 8, 2016 - 2:30pm Treat Mom to an English Afternoon Cream Tea. Finger sandwiches, scones with jam and cream, cakes and biscuits, Trifle and Victoria Sponge. All washed down with teas imported from England. $25 incl HST.

• Mother’s Day Yoga & Brunch at Rosewood Winery (4352 Mountainview Rd.) May 7-8. Enjoy a light brunch by De La Terre Kitchen, fresh baked treats from the creative minds behind Scratch Bakery, and a delicious glass of Rosewood wine or mead on our front patio. Andrea from Ganga Moon Yoga will be leading a one hour yoga class followed by a tasting flight of Rosewoods wines and meads. Every Mother gets a small gift to remember her special day. Prices vary. Contact Jen at taste@rosewoodwine.com for details. • Drinks with Van Gogh at Teddy’s Food Fun & Spirits (30 Main St W, Grimsby) Tues. May 10 from 7-9 p.m. Paint a Van Gogh while enjoying drinks. $45 tickets include materials and instruction by a professional artist. Food, drinks available. Tickets by phone 905-945-3246 e-mail drinkswithvangogh@gmail. (tickets not available at Teddy’s) May/June 2016 | clubwest.ca

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Chef In Residence CUISINE

Wildflower Honey & Ginger Dressing This is actually a very popular recipe for us, and is often available in our Salad Bar. Though some recipes suggest emulsifying with a blender, I prefer gently premixing with a spoon, so the ingredients remain whole and visually appealing. INREDIENTS • ¼ Cup Wildflower Honey (we use Rosewood Estates’ in Beamsville) • 2 Lemons, washed, zested and juiced • 1 Small knob of ginger, (about the size of a hazelnut) minced • Fresh thyme leave • ½-¾ Cup either Extra Virgin Olive Oil, or Sunflower Seed Oil

• Salt and Pepper to taste DIRECTIONS Combine all the ingredients

but the oil to allow the aromatics to infuse in the lemon juice. Stir in oil, to your preference,

and adjust with salt and pepper. This is great on delicate greens, but also on Romaine or Escarole.

Here Comes Summer, Go West Continued from Page 23 • Stars on Stage! Friday, May 13. Casablanca Winery Inn grand ballroom. 4 Windward Dr. North America’s top tribute artists. The evening will include a delicious 4-course dinner followed by performances by Elvis, Tom Jones and Cher Tribute Artists. 5:45 pm doors, cash bar open; 6:30 pm dinner; 8:30 pm show begins. $64.95 pp + tax. • Spring Winemaker’s at Rockway Vineyards (3290 Ninth St., Jordan) Friday, May 13 at 7 pm. Intimate four-course dinner prepared by Chef Stefan Olk and hosted by winemaker David Stasiuk. Each course paired with an award-winning wine. Price: $75 pp (includes 4-course meal, pairings). 905-641-1300 for reservations. • Tour d’Epicure May 14 at Creekside Winery (2170 4th Avenue) An exciting new one-day cycling and epicurean adventure for the connoisseur of food, wine

24 clubwest.ca | May/June 2016

and cycling! Help raise funds for Camp Trillium, supporting children living with and beyond cancer. Keep your jacket on! Riders will be descending into the dark, cool caverns of the Creekside barrel cellar, for a special tour. Registration $250 pp; fundraising minimum $600 OR $199 before April 15 2016 (905) 562-0035 • Fun-damentals @ Sample & Shop at Fielding Estate Winery (4020 Locust Ln., Beamsville) May 14 from Noon-5 pm. Sessions at 12 noon, 1 pm, 2 pm, 3 pm. How to get more sparkling in your life; Pinot Gris Sensory Experience; The art of food and wine pairing; why Rieslings are so food friendly; Decanting the Big Reds; The classic Wine & Cheese pairing. One day only: pre-release pricing $10 pp redeemable on any purchase of 6 bottles or more. 905.563.0668 for availability as sessions are now limited.

• Taste of Tawse – at Tawse Winery (3955 Cherry Ave, Vineland) Saturday, May 21.11am - 5 pm, Behind-the-scene tour and meet proprietor Moray Tawse and winemakers Paul Pender and Rene Van Ede. Taste new releases, including new, much anticipated ‘Cuddy by Tawse’ wines. Enjoy the food pairings of Chef David Sider from the Restaurant at Redstone. Live music of Broken Cadence. Tours run every hour on the hour from 11am-5 pm. Tickets $25 pp, free to Wine Club Members. Registration (905) 562-9500. • Music Trivia with Ted Yates at Calamus Estate Winery, (3100 Glen Road, Jordan) May 26, 6:30-9:30 p.m. Join host Ted Yates. Doors open 6:30 pm. Trivia 7 pm. 5 rounds of 60’s, 70’s & 80’s Music Trivia $20 pp, 2 wine tastings and snacks, prizes for the winning teams. $20 includes HST ($17 Cosmic Club) pp, 905-562-9303


Chef In Residence CUISINE

Mead Marinade on Beef Flanksteak This past week I held a class on marinating, brining and rubs, which was fascinating! We went through most of the class discussing, tasting and experimenting, then applied our knowledge with the help of a barbecue. Awesome! A recap on marinades; the active ingredient is always an acid, as opposed to a brine, where salt is the key part. In this recipe, we used a delightful Mead, from Rosewood, to marinate the flanksteak in. Crazy delicious! Although acidic enough, the mead’s sweetness is very nice with the beef. Honey, of course, helps….. INGREDIENTS • 1 Cup Rosewood Harvest Gold Mead • ½ Tsp course salt

• Chopped Thyme • ½ Tsp Pepper • 3 lb Flanksteak, fresh • 1 Tbsp Honey, plus more for serving DIRECTIONS Add the first four ingredients, and allow

them to dissolve together; then stir in the honey. I marinated the flanksteak for about 4 hours, as it’s quite thin. Grilled for 8 minutes, and rested for about 3 minutes. This is best sliced against the grain, served medium rare, with extra honey drizzled on. Enjoy!

Here Comes Summer, Go West Continued From Page 24 JUNE Graze The Bench Wine food and live music. June 4-5, From Noon-5pm. Beamsville Bench wineries celebration of their unique terroir. At all partner wineries: Angels Gate, Fielding Estate, Hidden Bench, Mike Weir, Organized Crime Winery, Peninsula Ridge Estate Winery, Rosewood Estate Winery & Thirty Bench. $40 + HST - full weekend pass. $30 + HST - Sunday-only. VIP pass includes: entry to the private “grazing” area at each winery which comes to life with an amazing live band at each venue, a commemorative Graze the Bench glass, One 5 oz. glass of wine and your first dish. • Rodney, Raw and Riesling at Cave Spring Cellars (3836 Main Street, Jordan) Sunday, June 5 at Noon. Cost: $65. Cave Spring and Inn On The Twenty host lunch in partnership with Rodney’s Oys-

ter House of Toronto. For over 25 years Cave Spring has worked with Rodney’s to produce their proprietary wine, Sea Legs. Chef Jason Williams will collaborate with Chef Rodrigo de Romana. To book your spot, call 905-562-3581 ext. 304 or email wineshop@cavespring.ca. • Celebration of new release wines. June 11-12, 18-19 (Part of Niagara New Vintage Festival) at GreenLane Estate Winery (3751 King Street, Vineland). Enjoy two weekends of food and wine pairings at participating wineries. GreenLane will be showcasing its newly released 2013 Cabernet Sauvignon. • Tapas Tasting. June 11 from 5:30 pm-8:30 pm at The Good Earth (4556 Lincoln Ave) Olé! Enjoy an evening of small plates and big Spanish flavours. Prix fixe dinner menu priced at $50 pp. The word “tapas” is derived from the Spanish word “to cover.” It is said that small

plates were used to cover wine in order to prevent flies from getting into customers glasses. Restaurant owners then decided to put little samples of their dishes on top of these plates in order to entice guests to dine, and thus tapas were born. Reservations required. Call 905.563.6333. • Summer Solstice Concert with Jim Cuddy and Friends at Tawse Winery (3955 Cherry Ave, Vineland). Saturday, June 18 Jim Cuddy and Friends return to Tawse Winery, Sat., June 18 for another magical night under the stars. Joining Jim Cuddy this year will be Hamilton singersongwriter Terra Lightfoot and rhythm and blues sensation Jordan John. Table seats, $129 (plus HST) pp, Vineyard Seats $79 (plus HST) pp. Doors open at 5 pm. Outdoor music and dining commences at 5:30 pm. Tickets go on sale April 12! May/June 2016 | clubwest.ca

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Chef In Residence CUISINE

Walnut-Thyme Honey This is a fun one; we were at a bed and breakfast several years ago, and we were served this on an antipasto board. Amazing with the cheeses and cured meats! INGREDIENTS • 1 Cup cleaned walnut halves • ¾ Cup wildflower honey • ½ Cup extra-virgin olive oil • Course salt, pepper • Fresh thyme sprigs • Finely grated lemon zest DIRECTIONS Toast the walnuts at 325 Degrees for a few minutes until fragrant. Cool on a tray. Whisk honey and oil in a medium bowl to blend. Season to taste with salt and pepper. Fold in walnuts, zest and thyme. For an extra dimension, hot peppers

may be added as well. Allow to season for a day, then use lib-

erally on Cheese platters and Charcuterie boards.

Here Comes Summer, Go West Continued From Page 25 Alice Vs. The Queen Of Hearts Tea Party June 26 at Puddicombe Farm & Estate Winery (1468 Hwy 8, Winona) By Order of The Queen of Hearts, come and join Alice & friends for a Wonderland Tea Party! Don’t be late for this very important date, book today to reserve, $20 pp + taxes, seating limited. Includes: train ride, tea cup miniature garden craft (children), sandwich (adults), mac & cheese (children), juice, tea or coffee, veggies, fruit. Adults receive a glass of wine or cider with lunch. Add a Horse & Buggy ride for $5.00 pp (10-15 min) 905-643-1015. MULTI DATES • The ‘F’ing’ Winery Tour: May 6, 7 & 8, May 13, 14 & 15 Fridays, Saturdays and Sundays: 11 am-4 pm. The ‘f ’-ing wineries: Flat Rock Cellars, Fielding Estate, and Featherstone Estate Winery. These three wineries band together once

26 clubwest.ca | May/June 2016

a year for a fanciful, flavourful, “F’ing” Winery Tour. Our farfetched theme and this year’s forthcoming festivities include fanciful food and wine pairings. This year the food pairings will focus on flatbread with a fresh, fabulous topping. Passport fee: $12 pp + HST. Includes two featured wines and pairing at each winery. Passports at all three wineries Order ahead or on the day of your visit. • Pink is the new Black: June 11-12 & June 18-19 Saturdays and Sundays: 11 am-5 pm (Part of the Niagara New Vintage Festival weekends) at Featherstone Estate Winery (3678 Victoria Avenue in Vineland), Winemaker David Johnson will be firing up wood-burning pizza oven. He’ll be pairing his famous, dry 2015 Rosé with delicious thin crust pizzas, hot out of the oven. Cost: Included in the Niagara Wine Festival Discovery Pass $40 +HST; or $10 at Featherstone without pass.

• Guided Farm Tours at Puddicombe Farm & Estate Winery (1468 Hwy 8, Winona) Tours Offered: Weekends 11 am-3 pm May- June. Two packages to choose from: #1 Estate Train Tour & Bar Tasting. Package #2 Estate Train Tour, Walking Tour & Bar Tasting all packages followed with a tasting of four awardwinning wines. For more information, 905-643-1015 • Group Scavenger Hunt at Back 10 Cellars Vineyard (4101 King Street Beamsville ) $55 p.p. Acquisitions and mergers looking a little stodgy? Break out of your office and have some fun in wine country! This is a great teambuilding event. Groups will be split into teams. This fabulous outdoor venue event includes a picnic lunch and wine for each guest. Will run approx. 2-3 hours. We can also arrange door to door transport. Call 905.562.3365 for info.


Chef In Residence CUISINE

Rice Pudding with Honey & Mint At our house, mint is already growing again! Freshly chopped over the pudding and drizzled with honey, this is the essence of simplicity and flavour. INGREDIENTS • 1 Cup arborio rice • Pinch course salt • 5 Cups milk • ¼ Cup Honey + extra for serving • Fresh mint leaves, slivered DIRECTIONS Bring rice, salt, and 1-½ cups water to a boil in a medium pan. Reduce heat, partially cover, and simmer for about 6–8 minutes. Add milk, return to a simmer, and cook, stirring occasionally. The milk will thicken

beautifully! Stir in honey, and serve, topping with

Parks, playgrounds & restaurant patios are

the shredded mint, and drizzled with more honey.

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May/June 2016 | clubwest.ca

27


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Read every page on newsnowniagara.ca & clubwest.ca 49 Main St. W., Grimsby ON. • 289-235-9500 28 clubwest.ca | May/June 2016


ADVERTORIAL

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customer service because that is very important,” says Marty. Marty has worked at the company, which was established in 1981, for nearly 30 years. It specializes in residential and industrial plumbing service, but there is not problem with which they cannot deal. Staff members have different areas of training as well, for example, gas fitters. “We’re a one-stop shop, that’s for sure. We can do it all,” said noted Marty. To book work with the team at Aqua Flow, or to arrange a free estimate, call 905-563-6913.

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Profile for newsnow Niagara

ClubWest e-edition May June 2016  

ClubWest e-edition May June 2016