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The CouTTs:

Barry & Linda - Grimsby's Citizens of The Year

Diala Canelo: Cooking up world class success

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Barry Coutts laughs it up with re-enactor Phil Conklin at the official opening of Nelles Manor in 2016. The manor opens this year, May 20. Page 6.


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Page 6 & 9 – Barry and Linda Coutts, as well as Neha Gulati earn Grimsby Chamber Citizen of the Year honours Page 14 – Spring fishing season has arrived and Niagara has a great deal to offer anglers Page 20 – Self-admitted foodie, Diala Canelo takes on the internet and publishing world Page 24 – Spring: reap early harvest rewards in your kitchen MAY/JUNE EDITION 2017

ON THE COVER The Coutts, Barry and Linda, in front of their beloved Nelles Manor, which opens for the season on Saturday, May 20. Williscraft - Photo

The CouTTs:

Barry & Linda - Grimsby's Citizens of The Year

Diala Canelo: Cooking up world class success

Main sT. MainsTay ardun's to close after nearly 30 years

Special Supplement to

"Serving West Niagara & Winona"

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:


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General Manager Catherine Bratton Advertising Manager Tom Haire Advertising Sales Erica Huisman Graphic Design Donna Wisnoski, Dorothy Deak

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

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Magazines, unlike their industry sisters, newspapers, can often have themes which harmonize pages from cover to cover. This edition of ClubWest does not follow that scheme in the slightest. In fact, it is probably about as diverse as could be conjured from the topics in Niagara West. What can be said about the Coutts that has not already been said. Simply lovely people who have as dedicated a passion for history and their Nelles Manor as they possess for the Town of Grimsby itself. Absolutely deserving of their Grimsby & District Chamber of Commerce honour. Good on the Chamber for recognizing them as well as Junior Citizen Neha Gulati. While the Coutts feature drips of history and interesting story lines, Diala Canelo is at the opposite end of the feature spectrum - working mom travelling the world as a flight attendant, who happens to a highly trained foodie. She has managed to combine those two areas of interest to become a bit of an internet sensation who is about to parlay years of groundwork into a cookbook. For an interesting twist on top of all that, the author of that piece, Isabella Gilmore, just happens to be Diala’s daughter. Isabella will be working with me for the next few months and will continue with her post-GSS studies at Sheridan College’s journalism program this fall. She offers an excellent first piece and her mom should be very proud. Down the middle of these two polar opposites, you have the Dunns who, after nearly three decades on Grimsby’s Main Street plying their trade in the jewellery business have opted to retire. In speaking with Rob and Pat last month it is clear they still have the passion, but the timing was right, and good for them. It was interesting to hear them relate the transitions in their industry which have emerged over their careers: supply chain dwindling, technology, sales habits and more. Their comment about consumers having less interest in quality in favour of lower prices is a universal cry of most craftsmen who are finding the going significantly more difficult. If the 90s were considered the start of a disposable society, today that atmosphere has exponentially grown. Toss in a little fishing expertise from Brent Bochek - along with a little culinary spice from chef Jan-Willem Stulp and we have another successful recipe for and excellent read covering all things homegrown right here in Niagara West. Enjoy! Publisher, ClubWest Magazine Mike Williscraft


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The pinnacle of Barry and Linda Coutts’ imvolement with all things historical in Grimsby was the official opening of Nelles Manor.

Lord and lady of the manor also Citizens of The Year Barry & Linda Coutts earn Grimsby Chamber of Commerce award By Mike Williscraft ome people build a legacy, others choose to rebuild a legacy. Barry and Linda Coutts fall into the latter category. The Grimsby couple, who have invested 40 years of time, money and effott into restoring Nelles Manor to its original glory have gained notoriety they certainly


6 | May/June 2017

do not seek but is deserved nonetheless. Soon they will have another honour to add to their mantel - Grimsby & District Chamber of Commerce’s Citizen of The Year Award. “To receive Citizen of the Year is awesome! We know so many people who give of themselves, their talents, their time and money as they can, We can only ac-

cept with knowing we also honour those people too who care about filling their life with constructive efforts, however large or small,” said Barry. “We can only hope in our case that the accolades we receive help to make people aware of giving, as we have done in many ways over the years and in our specific

Continued From Page 6 case embrace this old house and all it stands for.” The couple initially came to check out the home after seeing a real estate ad in the Globe & Mail. The rest, as they say, is history. Lots of history. After taking possession of the 1788 home, which had as many as eight apartments at one time, the Coutts have spent 45-plus years manicuring every possible detail to bring the property all the way back to its original design. The reason? “The house needs to go on,” said Linda of the 7,000 sq ft building constructed by Col. Robert Nelles over a 10-year period. “There were a lot of other people who came to this area and did really well, but their story has not been maintained and their ancestors did not keep track of all the documentation to help tell their story. The military coat of Col. Robert Nelles, which was found in a garbage bag in the The Nelles family did.” basement of the manor. And what a story. When the Barry and Linda took the property outside of the Nelles family. key from Marjorie Rutherford, who had “It has taken two long years, but we have married Robert Nelles great great grandformed a charitable, non-profit corporason Nelles Rutherford, they were the first tion. We will have a volunteer group – and only as it turns out - owner of the called Friends of the Manor, and it is our

hope the people of the town will embrace this place in as part of their community,” said Barry. “As part of the process, we sold it to the corporation for $2. The people of Grimsby are now the owners,” said Barry, who estimates it will take about $50,000 annually to keep the home open to visitors and in good shape. “It has every chance to succeed. In other communities, homes which are not in near as good a shape often have mortgages to pay out but this has not. We have given it. If for some reason it does not work out, it’s gone. We don’t get it back.” The agreement as part of the non-profit status outlines that if the property cannot sustain itself, it must be sold on the open market. “We don’t get anything and we just gave away $1.5 million,” noted Barry. There is little doubt Barry and Linda have, indeed, done everything to set the historic home up for another 200 years. The restoration process remains ongoing and they have managed to furnish the entire home mainly in pieces pre-dating 1850.

Barry and Linda Coutts also received the Rotary Club’s highest honour, Paul Harris Fellowships in Fall 2016. Shirley Martin, left, district governor and distant Nelles relative Marlee Diehl, centre, and Grimsby Rotary president Jim Howden, right, made the presentation. May/June 2017 |


PASSIONS History Continued From Page 7 From time to time, people will still approach them with artifacts and furnishings they claim were part of the Nelles lore. All inquiries are welcome. Now volunteers are gearing up for the manor’s official 2017 season opening set for Victoria Day weekend, May 20-22. Saturday, May 20, 10 a.m. will be the official kick-off with hours for the rest of the summer being: Monday: Closed Tuesday – Saturday: 10 am-4:30 pm Sunday: 1-4:30 pm. The Coutts, and Junior Citizen Neha Gulati, will be honoured at the Chamber’s gala dinner Tuesday, May 16 at Liuna Gardens. Tickets, $60pp, can be reserved by calling the Chamber at 905-945-8319. “The manor’s history and presence offer a unique opportunity to the town to have it be a part of the past present and future,” said Barry, in inviting one and all to come Every detail in the 126 Main St. W. Grimsby home has been adhered to. by for a visit.

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Jr. Citizen sets sights on health care Neha Gulati of GSS is off to UWO for Fall 2017.


his year, Grimsby Secondary School. Next year, University of Western Ontario. After that? Who knows for Grimsby & District Chamber of Commerce Junior Citizen of The Year Neha Gulati. The 17-year-old is wrapping up her studies this year at GSS and heading to Western, majoring in health sciences and business. Despite her age, Neha has been able to cover considerable ground when it comes to volunteering, travel and experiencing a variety of communities - observing their social structure and environmental situations all the while. She travelled to Norway as part of the Young Sustainable Impact, Top 20 under

20 Conference last year. That event gave her a keen understanding of possible concepts to fight climate change. Locally, she has racked up countless hours volunteering at West Lincoln Memorial Hospital, with Grimsby Lions Club and Mayor’s Youth Action Committee. While she has many, varied interests health care will be the focus of her career, she says. “I really hope to go into the health policy field. I really like the structure of how health care works and the laws which help maintain standards,” Neha said. Her travels, like the trip to Norway and even the Arctic, have shown her what conditions are like in other countries. “Health care is very different in all

countries. Our system is not bad, but there is room for improvement,” said Neha. Her volunteer work is also exemplified by efforts within the walls of GSS where her contributions are many: • 24 Hour Famine Committee; • Relay for Life Committee • Treasurer, Student Council • Head Prefect, and more And when she is not helping out at school, or with some community group or with an event, Neha might be found reading a book, hiking or creative writing. Neha will receive her award Tuesday, May 16 at Liuna Gardens in Winona. Tickets, $60pp, can be reserved by calling the Chamber at 905-945-8319. May/June 2017 |


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Whether you’re an experienced angler or never baited a hook, lots of local fishing opportunities By Brent Bochek ith the smell of spring in the air, the fishing in the Niagara area is starting to heat up. Take a drive along the south shore of Lake Ontario and you will see boats trolling in shallow waters in search of Brown Trout along with hoping for a Chinook Salmon to grab their offerings. To the south, Lake Erie has been producing great numbers of large perch for those anglers willing to put in the time and search for these tasty critters. For me, spring means walleye fishing in the Kawartha Lakes. With the season opening on the second Saturday in May (the 13th), the early season day time pattern can be different depending on water temperatures and weed growth, while the evening and night time fishing stays consistent. In the late evening, the walleye will make their way up onto shallow points to feed on minnows under the cover of darkness. These night time feeding areas are often 3-5 ft deep and have some rock on them. Trolling with shallow running baits such as the LIVETARGET Smelt account for many hook-ups. One of the key elements for staying on top of the fish, is using you electronics. In this shallow water, I’m not so concerned with the fish finder on my electronics as I am with the GPS and Navionics charts. The 9-inch screen on my Raymarine “A” series unit allows me to see exactly where I am. When trolling along these points, it is important not to wander off the edge


12 | May/June 2017

Several great local events planned for experienced and junior anglers into deeper water: doing so will be wasting time and taking your bait out of the strike zone. During the day, the walleye will be in deeper or darker water. If it has been a warm spring and there is some weed growth, then that is a great place to start searching for them. Rip jigging a Bucktail Jig can produce aggressive hits as can a Northland Tackle Impulse Swim’in Grub or Paddle Minnow rigged on a Jig Head and rolled slowly across the bottom. Often the north end of a lake will warm up quicker and shallow bays that are often weed-covered during the summer will hold numbers of walleye in the day this time of year. With the decaying weed mass, the water is often darker in these areas, allowing the light sensitive walleye to feed during sunny conditions. Locally, there are some great events going on for the competitive angler. The St. Catharines Game And Fish Association have their Spring Salmon Derby which runs April 8 till June 3 with a top prize of $5,000. One of the great things is that they also have a junior division for anglers under the age of 16. Single tickets are $35, family $40 and a boat ticket is $175. A Boat ticket means that everyone in your boat is

eligible to weigh in fish for the derby. The rules state that everyone in your boat must have a ticket, so if you have a variety of people in your boat through the derby, this is your best bet, to ensure your fish are eligible to be weighed in, no matter who is in your boat. Another exciting event the St. Catharines Club is hosting is The Port Dalhousie 3x3 Salmon Classic. If you’re going to be fishing Lake Ontario on the May Victoria Day weekend, you don’t want to miss out on this one. A new concept in competitive fishing, this event is spread over three days and entrants are allowed to weigh in three Salmon. The key here, along with catching fish, is to know which fish to weigh in. Once you weigh in your three fish, you can not weigh in anymore. For example, if you weigh in two fish on the first day, and then catch two bigger fish on the second day, you would only be able to weigh one of them in: 3x3, three fish, three days. For more information or to register for any of these events, check out their website at: Another exciting event that is coming up in May is the Grimsby Big Brother / Big Sister Fishing event held out of Fifty Point Conservation Area. This is one of my favorite events every year and I look forward to seeing the smiles on the kids’ faces when they hook into a salmon or trout for the first time. The Strait Line Anglers out of Grimsby also host a number of local events on Lake Ontario and Lake Erie.

PASTIMES Fishing Continued From Page 12 To find out about their events visit: or go to one of their monthly meetings, downstairs at the Legion in Grimsby. Meetings are held the first Tuesday of

the month. These meetings consist of lots of fish talk, a guest speaker and updates on events and club activities. They are open to the public and anyone can become a member. Make sure you get out into the great

outdoors and enjoy all it has to offer, you won’t be disappointed.

(Brent Bochek is a multi-species angler who guides for musky, bass & walleye in the Kawartha Lakes and salmon & trout on Lake Ontario. Check his website

A sampling of what Lake Ontario has to offer. January/February 2017 |



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

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

14 | May/June 2017

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

Just desserts Grimsby’s ~ by way of the Dominican Republic ~ Diala Canelo has amassed 100,000-plus Instagram followers by providing culinary updates from around the world

Diala Canelo took her passion for food and Travel and parlayed them into a vibrant career.

By Isabella Gilmore pring and early summer mean longer sunny days. Because of that, one might find Diala Canelo on her porch making great use of the natural light shooting photos of her latest culinary creation. This could be anything from a classic breakfast favourite such as her Sunday waffles, or a nutrient-packed lunch such as her tahini falafel bowls. These dishes - and many more - can be found on her Instagram or her blog, Diala’s Kitchen. With each carefully curated post, Diala shares a step-by-step recipe, along with a beautifully written anecdote related to the dish, or what inspired her to create it. Diala was born in the Dominican Republic, a country with a very specific and authentic style of cuisine. “I came from a home where I had meals cooked for me, so I didn’t grow up as an avid cook, but I did try from time


to time. I did experiment as a child making pancakes. I used to make them when I would get home from school but ended up burning them,” she recalls. Once Diala was older, she found herself working in her dad’s office, unsure of what she wanted to study in university. “I worked with my father in his clinic for a while, until I decided I wanted to study nutrition and dietetics. At that time they didn’t offer this program in the Dominican so I made the choice to move to Montreal and attend Concordia University, where they offered it. It was challenging, being an only child and away from your family. It was a culture shock,” Diala says. After getting accustomed to the environmental change, Diala was introduced to the Montreal food scene, and it was here where her passion for food, specifically baking, would rise. After her schooling in Montreal, Diala

A scenic shot from Diala’s travels to Lima, Peru.

16 | May/June 2017

re-located to Ontario in 2000 with her then husband and two daughters, Isabella and Gabriela Fast forward to 2010, Diala had been working as a flight attendant for Air Canada for 10 years. That year a family situation required Diala and her daughters to relocate to Mexico City. “At the beginning, I saw this as a challenge, not an opportunity. A challenge because even though we spoke Spanish, it was leaving the comfort zone of living in Canada, not seeing our friends, and having to leave behind my career with Air Canada. Going to a city where we didn’t know anybody was very tough,” says Diala. Despite thoughts that would come naturally with having to leave the country you call home, Diala and her family settled in Mexico City. Although she took pride in staying home to take care of her girls, something was missing. “I wanted to do something with my time. I researched Le Cordon Bleu. Baking, pastry and food in general was my passion so I said I might as well enroll myself in these courses. This is when I began to see this transition as an opportunity,” she says. Le Cordon Bleu is a prestigious and world-renowned French cooking institute with many outposts all over the world, Mexico City being one of them. Founded in Paris in 1895, Le Cordon Bleu is considered the largest network of culinary and hospitality schools in the world with more than 35 institutes in 20 countries. “Going into The Cordon Bleu was initially very stressful. I was used to baking with cups and tablespoons, while French baking is all by grams. If there’s one thing I learned it’s that to become good at baking you need to practice day and night. We would spend half an hour at the beginning of class talking about what we were going to make that day, and six hours on our feet. We had to be prepared to bake things over and over if our teacher wasn’t happy. There was no room for mediocrity,” Diala notes. She completed both the pastry and bread baking program in the first year

Continued From Page 16 of her move. “It was hard, but definitely one of the most rewarding experiences of my life. Only by baking what seemed to have been hundreds of trays of croissants, I learned how to make the perfect croissant,” she laughs. Following the end of her courses, Diala proceeded to explore the Mexican food scene for a year-and-a-half - something she had never experienced before. Apart from strengthening her own culinary skills, she dined in restaurants all over the city, eventually developing a niche in the foodie world. After two-and-a-half years of living abroad and gaining all the knowledge and experience which came with that, Diala returned to Grimsby in December 2012. “At that point I knew I wanted to continue pursuing food and baking. While we were living in Mexico I was baking for businesses and parties. When we came back I had thoughts of opening a cafe. I wanted to be able to continue working with food and pastry while having my previous job as a flight attendant,” recalls Diala. The launch of Air Canada Rouge, a brand new airline directly affiliated with Air Canada had just been announced in 2012, and Diala swore it must have been a sign. She applied for a flight attendant position. With her previous experience with Air Canada, she was offered a lead flight attendant position. “It was pretty much a dream come true. I never would have thought that I would be able to get this job back after our move. The process of going through training again was very intense, but I wanted this job back so much I wasn’t able to give it anything but my hardest effort. I felt so lucky to have gotten the chance to be able to fly again. What made it even better was the destinations that I was going to be travelling to,” she adds. Having a job that requires her to travel throughout Europe and South America, even for only a few days at a time, has allowed Diala to expand her foodie horizons beyond what she had ever expected.

Diala Canelo relaxing with her pooch. “Barcelona has one of the most beautiful markets in the world, called La Boqueria. You get there and it’s an overload to your senses. There’s stands where the people who have been selling food there have been doing it for years and years. I hadn’t seen anything like it anywhere I’d been,” Diala says. While extending many possibilities in the realm of food, it did the same for her love of travel. “My first trip with Air Canada Rouge was to Venice. Since I was a little girl I had been obsessed with everything Italy.

For me to get to Venice and see the canals and the architecture was breathtaking. My favourite memory of that trip was when I went to Piazza San Marco, which is the main square. I couldn’t believe I was standing there,” she remembers. Barcelona, Budapest, Dublin, and Rome are a few of the places she flies to on a regular basis. Since living in Mexico, Diala has continued to document her travels and creations through Instagram. With years May/June 2017 | 17

Continued From Page 17 of doing so comes mass amounts of exposure in the social media world. “I love putting a meal together and taking pride in styling it, taking a picture, and sharing it on Instagram. It’s a really fast way to share what I make and engage my readership. When I have something more to say, or a dish truly means something to me then I’ll make a blog post. A blog post about food cannot

only be about the food. There’s always a backstory to that dish. You need to have something deeper to say to your readers. You can only say delicious so many times,” Diala points out. The process of gaining followers through her posts has taken many years to get where it is, seven years to be exact. Now, with more than 100,000 followers, Diala’s rising platform has given her the opportunity to partake in posting

Some of Diala’s tasty creations: avocado toast with eggs, beet hummus, feta cheese, and smoked salmon with mushrooms on the side.

18 | May/June 2017

sponsored content, working with companies such as Google, CIBC, Dempster’s, Smart Water, and some smaller scale food and fashion retailers: all the while maintaining honest opinions and integrity as a social media influencer. With having a large following also came meeting like-minded individuals posting their own content based on food and city life - two things Diala takes pride in being very passionate about and, of course, posts herself. “This is one of the most fun parts about Instagram. It is a very nice community, you get to meet a lot of people. I’ve met people obviously in Toronto. There’s been cases where I’ve been able to meet people in other cities I’ve traveled to and who I’ve connected with who follow me on Instagram. It’s as simple as saying ‘Let’s meet for coffee’. They show me all the best local spots. We style photos together and talk about our food interests,” she says. If the social mediascape isn’t your cup of tea, you’re in luck. Currently in development for Diala is her very own cookbook, which will present many recipes reflecting her philosophy on wholesome and healthy eating - alongside travel essays throughout the book. Because her writing and recipes are available to anyone with a mobile device and internet connectivity, a publishing company, Penguin Random House, reached out to her. “I received an email from an editor at Penguin Random House asking if I had thought about a book before and, to be quite honest, I hadn’t asked myself that question. I agreed to meet with them and they explained the process of putting together a book, which is actually quite intense,” Diala says. “Inside I started to have doubts, wondering if I could even put this book out. I sat on it for a while, until a few months ago, when I decided to go for it.” Amidst all the traveling and creating content, a hectic work schedule is likely to ensue. When she gets a moment to breathe, her favourite thing to do to unwind have a relaxing night in with her girls.

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Rob and Pat Dunn of Ardun Jewellers.

“Dunn” on Main Street By Mike Williscraft fter more than four decades in the business - nearly three of those as a retailer on Grimsby’s Main Street - Rob Dunn is set to close the doors of Ardun Jewellers one last time. Rob and his wife, Pat, have been among the handful of mainstays in Grimsby’s core since they opted to move from Toronto in favour of a more relaxed and flexible smalltown life. “When I was working in Toronto I saw that Clyde Kent was selling his business, so I bought it off him,” said Rob, a goldsmith by trade. “I had studied three years at Sheridan College and had apprenticed as a gold-


20 | May/June 2017

Grimsby jeweller ready for travel & gardening smith in Toronto for seven years. I wanted to start out on my own rather than be in a cubicle in downtown Toronto.” When they first arrived in Grimsby, like many entrepreneurs just getting a fledgling business off the ground, they did what many do - operating out of their home initially. No different than most businesses, technology has changed the way things get done in the world of jewellers as well.

“There are very few manufacturers left in Canada. The suppliers we work with has also dwindled to two,” noted Rob. “Technology has changed a great deal. The 3-D printers have helped with design work.” The impact of the changes have effected not only the quality of jewellery that is available in the market but the pricing as well. “The manufacturers scale down their operation which reduces craftsmanship,” Rob said, which means diminished quality and lifespan for a given piece. “It just doesn’t hold up as well,” said Pat. “Rob made rings 20-25 years ago which still look great. It is the old adage

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PURSUITS Retirement Continued From Page 20 ‘you get what you pay for’. It all depends what people want to pay.” And it is that changing shopping trend which has posed many challenges for true craftsmen, no matter what their area of discipline. For jewellers, where the appearance of items can be very similar, it takes a trained eye to detect quality in the stones and manufacture which many simply don’t possess. “Online shoppers are looking for the bottom line. They aren’t concerned with quality and craftsmanship. Even if they were educated to it, would they know what they were getting?” asked Rob rhetorically. “We’re much more selective in our repairs these days as credibility with customers has always been important to us. I stand by all my work and need to be able to guarantee it.” Pat says she has gained a great deal of knowledge about the industry via osmosis. Having seen and heard a great deal of interesting issues over the years, it has taught her to be wary on several fronts. “There certainly is lots to learn and it changes all the time,” said Pat, noting one reason they have only used trusted, reputable suppliers. “There has been an issue with rubies. The stones were treated. That is just one example of what could be very difficult for a consumer to detect if not buying from someone who knows what they’re doing

Consumers should always be wary of quality, craftsmanship, Rob Dunn and pays attention to the quality of their work.” Now the couple wants to turn their attention to their retirement and quality of their travel and leisure. “I’ve been in the business 42 years including my college studies,” said Rob. “We talked about waiting a bit, but you never know how things are going to go. We both still have our health, so we didn’t want to wait.” In the goldsmith trade, it can prove very taxing on the eyes and the need for steady hands is of paramount importance. While Rob has not experience any issues with either, he is appreciative of that fact and said he believes now is the best time. The timing is also met by the fortunate circumstance of his lease being up this summer so they have an opportunity to wind up their business, finish all the work they have in the queue and start their retirement. “Gardening is a hobby of mine. I find it very relaxing,” said Rob. “With the two of us in the store all these years, it has been very hard to get away. We are looking forward to having the freedom to travel.”


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

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

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

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In the air & in the kitchen T By Jan-Willem Stulp here is a very particular aroma which follows spring rain; it usually is during the day, which is odd, actually. At night, the air smells different. One would think the sun has a part to play here, but even when it’s cloudy, the air still smells different; and it plays with your memory. I can walk into a room, where a window is open during a spring-time rainstorm, and the aroma of the air reminds me of a culinary trip I took to Germany. It was in February, so there was lots of snow here. But there, in Trittenheim, they were in the midst of their spring rains. The almond tree outside the winery was in bloom and the air smelled so refreshingly…new, almost. I am convinced that the new green, the growth of new leaves, buds and grasses, does actually give the air a different make-up. It is well-known that photosynthesis is the process of taking in carbon dioxide and producing oxygen. During the dormant phase of winter in Ontario, everything is brown, bark coloured, or slate-gray. Even the ‘evergreens’ are more gray-green, instead of that new, young and vibrant, pea-green. So it follows, then, that there’s virtually less carbon dioxide taken out of the air, and less fresh oxygen being produced by photosynthesis. This is my theory, of course, but that’s what it smells like, to me. I take a lot of cues from my sense of smell. As a chef, it’s one of the key senses I use. I write this at the end of April where, in Niagara, so we have had lots of opportunity to smell rain. The creeks are swollen, the fields flooded, and groundwater

is at a healthy, high level. And there is growth! I’ve already had to mow our Bruce Trail property, and the wild onions are eight inches tall! (As an aside, if you want to be inspired, try fresh-mown-grass smell, with green-onion aroma…wow). In Niagara, we can marvel at this great diversity of new growth, beckoning us to start working with fresh, new crops; pea-shoots are starting to show, radishes are mere weeks away, as are fiddleheads. Our first parsley and asparagus are up, thyme is beginning to push new leaves, and I’ve harvested some wild onions, and… ramps! I’ll introduce you….. With an unfortunate name for something as ridiculously delicious as it is - ramps are a foraged, two-leaf member of the Allium family, with a fresh, fragrant aroma, somewhat like leek, not quite as pungent as garlic. This little gem, available for a much-too-short timeframe, could be sourced from your farm market. If you find it, indulge. It probably won’t be there next time. Sautéed with a bit of oil, a few slivers of onion, salt and pepper and a splash of white wine, it is unexpectedly amazing, and definitely worthy of more attention in our culinary portfolios. Lightly pickled, it wins, hands down, over onions and shallots, every time! Should you choose to forage your own, use common sense and courtesy; it usually grows prolifically in the wild, on the escarpment, in wooded areas. The area might be protected, or private property, and in any case, you’d want to ensure a crop for next year, so harvest carefully. I have a beautiful bunch of ramps, ready to combine with other goodies, like wild onions, some herbs, and the first asparagus. Let’s go and welcome Spring into our kitchens…. (Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)

Chef In Residence CUISINE

Polenta with Goat’s Cheese When I first began working in fine dining kitchens, as a youngish apprentice, I had seen polenta on several occasions, but steered clear of it. I once had ‘grits’ and this looked suspiciously like an Italian version of it. I have, since then, matured a little bit (not all the way, thankfully). Over the years, I have used polenta on numerous occasions, learning from my chefs the correct process, ratio and flavouring techniques. One of the ways our guests particularly enjoy polenta, is in the spring, when the herbs are coming in from the kitchen garden again and we have ready access to thyme, parsley, chives. The last-minute addition of fresh goat’s cheese heightens the experience even more! INGREDIENTS • 2 cups chicken broth, (or water) • 2 cups milk (plus a bit more to

add later) • 1 cup cornmeal (I use stone-ground, but any kind will work) • 100 g fresh goat’s cheese • Salt, to taste • Fresh herbs, chopped (rosemary, thyme, parsley, chives) DIRECTIONS In a sauce pot, bring the stock and milk to a simmer, and add the salt. The heartier herbs can go in now, but I reserve the parsley and chives until just before serving, to preserve their colour, and fragrance.

Pour the cornmeal in, while stirring, to prevent it from clumping. As soon as the cornmeal begins to thicken, turn the heat as low as it will go, and put a lid on it. Now, stir every 8-10 minutes, tasting as you go. You’ll know when you’re happy with the polenta, as it gets softer, smoother and creamier the longer it cooks. Add a bit more milk, as you wish, to keep it smoother. Just before serving, add the rest of the herbs, and crumble the Goat’s Cheese in, then give one last stir and present to your dinner guests. Delicious!

To Make Summer Special, Go West

May • F’ing Winery Tour: May 5-7, May 1214 11am-4pm. Your passport to the 11th annual tasting tour of The Three F’ing Wineries: Featherstone Estate Winery, Fielding Estate Winery, Flat Rock Cellars. $12+HST. Your 2016 passport includes: 2 wine tastings per winery, an artisnal cheese inspired pairing at each winery, experiential offerings, an f ’ing good time! • The Fielding Pairing: Gunn’s Hill Five Brothers Cheese topped with well preserved peach or sour cherry jam, served on artistan bread. Wines: 2013 Viognier, 2015 Cabernet Franc. Special Offering: Exclusive barrel tasting offered at 12:30 pm or 2:30 pm. 4020 Locust Lane, Beamsville. Phone: 905.563.0668 • Fielding Sample & Shop event! Saturday May 6. Interactive sessions available for 1:30pm, 2:30pm & 3pm! You will

24 | May/June 2017

be led by Fielding experts through seven featured wine stations to sample the latest small batch and premium releases exclusive to The Wine Lodge. Grow your cellar, while expanding your wine knowledge, from in-depth tastings of each of these wines conducted by our assistant winemaker, management team and winery experts. *Exclusive wines to the Fielding Wine Lodge, not sold in the LCBO. $10 pp. Free for Wine Club Members. Space is limited. Ticket price redeemable on any purchase of six bottles or more, while enjoying pre-release pricing and the opportunity to buy before the public! Fielding Winery, 4020 Locust Lane, Beamsville. PH 905-563-0668 • Mother’s Day Floral Workshop – at Cave Spring Cellars. Treat mom to a relaxing evening in our Vintner’s Cellar as Mary Rose of The Lavender Boutique

guides you through a creative workshop designing an exquisite Eucalyptus and Lavender Wreath. Or simply make mom a wreath for a beautiful Mother’s Day gift! Cash Wine Bar available. A great night out for mom! 3836 Main Street, Jordan. Ph 905.562.3581 • Wine and Unwind – Join us on May 13 from 1-3 pm for a gentle yoga session with Grimsby Yoga and Wellness at the serene “Legends Estate Winery. After yoga, enjoy some wine and cheese in the vines along with a lakefront view. No experience necessary. Come, relax and enjoy! Tickets can be purchased in person or over the phone. $35 (includes tax). Legends Estates Winery, 4888 Ontario St. N., Beamsville. Ph: 905-563-6500. • Spring Fling – May 14 at The Restaurant at Vineland Estates Winery. Fresh, seasonally inspired

Chef In Residence CUISINE

Asparagus & Cheese Crisp When asparagus come up, it’s important to keep an eye on the forecast; one frost, and they’re pretty much toast. A simple tarp over them will prevent this, pretty simple right? Asparagus often has sand or dirt caught in the heads, so it’s important to rinse them well. I tend to vigorously swish the whole bunch, upside down in a sink full of water, to dislodge any dirt, and allow it to sink. Trim the stalks, or, as many know, snap it where it naturally ‘wants’ to. Then, add to stirfries, frittatas, risottos and grilled vegetables. Even shaved raw, in a salad is very nice! Here, I’ve turned them into an appetizer; from our cheese counter, I used some raclette, but Swiss cheese, or gouda would also be superb! INGREDIENTS • 1 Sheet puff pastry, thawed • 12 Large asparagus, washed, trimmed • 120 g Semi-Soft or firm cheese, such as

raclette or gouda • 1 Egg (for eggwash) • Parmesan (for sprinkling) • Salt and Pepper DIRECTIONS Preheat oven to 350F. Cut the puff pastry into 6, 4x4 inch squares. Lay two asparagus off-centre on each

square, and eggwash the small side. Place the cheese on top of the asparagus, dust with salt and pepper, and fold over, sealing the pocket by pressing on the edge. Egg wash the tops, and sprinkle with parmesan and pepper. Bake on parchment for approximately 20 min, or until goldenbrown, puffy and crisp. Serve immediately!

To Make Summer Special, Go West Spring Fling Menu! 3620 Moyer Rd, Vineland, ON. Ph 905-562-7088 • Good Girth Supper Club: It’s All Greek to Me, May 20. Modern Greek cuisine is all the rage this season. See what all the fuss is about. Enjoy a sumptuous prix fixe dinner menu priced at $60 pp. (Gratuity, HST and all beverages extra). No membership required, but reservations are, please call 905.563.6333. Note: Reservations are available anytime 6-8:30 pm, with the last reservation time being 8:30 pm! Call today 905.563.6333 for reservations. 4556 Lincoln Avenue, Beamsville • Mothers Day - May 7-8 (Mother’s Day) Free gift for mothers (complimentary) Food & Wine pairing - Sunset (Riesling/Merlot) paired with smoked salmon on a baguette with dill/lemon cream cheese and sunset wine jelly. Har-

bour Estates Winery, 4362 Jordan Road, Jordan Station. Phone: 905 562-6279 • Mother’s Day Celebration - GreenLane Estate Winery, May 13-14, 11am4pm $9.95+HST pp. Treat your mom to a delicious dessert pairing. We have partnered with the Watering Can Pastry Market - a local favourite featuring only the finest and freshest baked goods. Enjoy your choice of a: fresh Lemon Crème Brûlée Tart + a glass of 2013 Dry Riesling (newly released) OR a delightful Salted Caramel Apple Crumble Tart + a glass of 2013 Meritage. Reservations are recommended. RSVP to T: 905-562-7207 or E: GreenLane Estate Winery 3751 King Street, Vineland, Ontario • Alice & The Queen of Hearts Tea Party – May 7 & 13 at Puddicombe Estate. Come and join Alice and Friends

for a Wonderland Tea Party! Don’t be late for this very important date, book your tickets today to reserve a spot, seating is limited. $20pp, plus taxes (12 months and up). Includes: train ride, tea cup miniature garden craft (children), gourment sandwich platter) adults, Hot dog roasting, juice, tea or coffee, veggies, fruit, goodies and marshmallow roasting. Adults receive a glass of wine or cider with your lunch Puddicombe Estate 1468 Highway #8 Stoney Creek. Ph: 905-6431015. • Mother’s Day Brunch – Redstone Winery, Sunday May 14, 11 am-4 pm. Join us at the winery with Mom and the family for Mother’s Day Brunch. Chef Sider and his team have sourced wonderful spring ingredients to create a fabulous menu showcasing the seasonal bounty May/June 2017 |


Chef In Residence CUISINE

Aioli with Wild Onions If, like me, you have an abundance of wild onions, you’ll need more than one recipe to find ways to use them, and “sprinkle over everything you eat” doesn’t really count. Aioli, by definition, is a condiment based on garlic and oil. As a rule, do NOT use extra virgin oil, as the flavour is going to be too strong, and quite a put-off, actually. I prefer to use roasted garlic oil, (based on sunflower oil) but other vegetable oils will work as well. If you’ve never made aioli, you’re going to wish you had, or wonder why you haven’t. This version is fall-off-a-log easy, and clever, to boot! Simply combine the ingredients and use a stick-blender, or immersion blender, to emulsify this. Then use as one would mayonnaise! INGREDIENTS • 1 Small bunch wild onions, washed, minced • 3 cloves of garlic, fresh, or roasted • 1 whole egg, room temp • 1 lemon, juiced, zested • ½ tsp salt

• 1 cup vegetable oil, like sunflower • 1 tbsp mustard, (dijon is great, but grainy is nice, too) DIRECTIONS Combine the ingredients in a clear container, such as a deli container, or a wide-mouth mason jar. Reserve some of the onions, as it’s nice to have some structure in the aioli. The key ingredients are the egg, acid

(lemon) and oil; everything else is up to you, also the quantities. Place the immersion blender all the way at the bottom, and begin blending, slowly coming up until everything is emulsified. This will take, (I’m not kidding) about 15 seconds, at the most! Just knowing that, will make this a very versatile addition to your condiment selection! I’ve used it here as a dip, for sweet potato frites; yum!

Continued From Page 25 of Niagara. The cost for the 3-course menu is $45 pp + taxes, wine and gratuities. A special Mother’s Day Bunch menu for children under 12 is also available for $20 per child + taxes and gratuities. Space is limited on Mother’s Day and bookings are brisk. Early reservations are highly recommended and can be made by calling the restaurant at 905.563-9463. All Moms dining at Redstone on Mother’s Day will enjoy a complimentary glass of Sparkling Wine! 4245 King Street Beamsville. • Taste of Tawse – May 20. Join us for our annual kick-off of the summer season for a fun day of new releases, food and savings! We will be unveiling our refreshed tasting bar and the wine garden will be open! Tawse Winery, 3955 Cherry Avenue, Vineland. Ph 905-562-9500

• High Tea – May 21 at 2:30 pm. Come join us for a full English Cream Tea with finger sandwiches, scones, clotted cream and jam. Cakes, biscuits and Trifle. Choose your favorite loose leaf teas imported specially from England. Everything is homemade. Come in your gloves, fascinators etc. or just as you are. An afternoon of sophistication, polite conversation and fine food. Reservations required. Aure Wines, 3749 Walker Road, Beamsville. Ph: 905-563-7256 • Stars on Stage Presents - A Tribute to the Legends! – Join us for a fabulous evening of Food and Fun. We are pleased to welcome back Stars on Stage! – North America’s Top Tribute Artists to Casablanca Winery Inn on Friday, May 26 in the Grand Ballroom. The evening will include a delicious 4 Course Dinner followed by performances by tribute artists for Elvis,

Frank Sinatra and Dean Martin. Doors open at 5:45 PM, dinner at 6:30 PM show starts at 8:30 PM. Dinner and show $64.95 plus tax and Fee. For Tickets call 905-309-7171. Casablanca Winery Inn, 4 Windward Drive, Grimsby. • Roots On The Twenty - May 27-28, Balls Falls Conservation Area. Roots On The Twenty -- a little hipster, a smidge country, all about nature and a whole lot of fun! This ain’t your parents’ bush party! Join us for a weekend of food, drink, entertainment and activities that celebrate the Twenty Valley. Free admission. Tickets for alcoholic beverage samples from local wineries, brewers and distillers are $5 each or get a commemorative glass and five sample tickets for $25. Contact Sue-Ann Staff Estate Winery, 210 Staff Avenue, Jordan. Phone: 905-562-1719.

To Make Summer Special, Go West

26 | May/June 2017

Chef In Residence

Sautéed Ramps To work with the ramps, you’ll need to spend a minute cleaning them, discarding any limp leaves, and the roots. The bulblet is pure white, and then changes to pink and bright purple, before becoming vibrant green in the leaves. To cook these is beautifully simple. INGREDIENTS • ½ lb ramps, cleaned • 1 small onion, cleaned and slivered • Vegetable, or sunflower oil • Salt and pepper • White wine DIRECTIONS Simply heat a frying pan, add in the slivered onion, and a small quantity of oil; the onion should begin sizzling right away, and become fragrant. Add the ramps and season with salt

Chef Jan displays his technique to sautée ramps.

and pepper. Toss in the pan to turn, then finish

with about a tablespoon of white wine, and serve immediately.

To Make Summer Special, Go West

Continued From Page 26 • Cooking Class: Med School, May 27 @ Noon-2 pm $95 Saturday, May 27. Erica Guidi, chef instructor, The Good Earth Cooking School, qwner, Blend Catering Co. This kind of Med School is easy to get into, far less stressful and no doubt good for your health. Join us we explore flavours of the Mediterranean. The Good Earth Cooking School 4556 Lincoln Beamsville. Phone: 905-563-6333. • Hawk Talk: May 27. Saturday: Noon-1 pm. Join winery owner and falconer Louise Engel on Saturday, May 27 to learn a little bit about Amadeus, the resident Harris Hawk, and his role at Featherstone. Louise will explain how she uses birds of prey as a part of Featherstone’s natural bird control strategy in the vineyard.

Amadeus will be on hand - quite literally! Along the way, we’ll enjoy a tasting of three of the delicious Featherstone wines that Amadeus helps to protect. Tickets: $12 (+ hst) pp, 3 wines tasted. Featherstone Estate Winery 3678 Victoria Avenue Vineland. (905) 562-1949. June 2017 • Decked Out – At Creekside Winery. Friday, June 2. 6:30-9:30 pm. Join us for an evening of live music, wine libations and a chance to get your hands on June’s Creek Freek shipment before anyone else. Complimentary glass of wine and light fare by in the smoke cookery. Creekside Wine, 2170 Fourth Ave., Jordan. 905562-0035. • Graze the Bench – June 3-4. This has quickly become one of the most popular

events in wine country. This cluster of boutique VQA wineries offer not only some of the most celebrated wines in Ontario, but unforgettable vistas of rolling vineyards and Lake Ontario. In partnership with a collection of Niagara’s best chefs and live bands, this is a wine event that will become a perennial date on your calendar. VIP Pass includes: entry to the private “grazing” area at each winery – which comes to life with an amazing live band at each venue & more! Additional glasses of wine and small plates of food can be purchased for $8 (incl. HST) at all venues – these aren’t sample sizes, these are kick-back and enjoy the party portions. Participating wineries – Angels Gate Winery, Fielding Estate Winery, Hidden Bench Vineyard & Winery, May/June 2017 |


Chef In Residence CUISINE

Compound Butter with Wild Onions This is a somewhat confusing word for something pretty simple – it has many, many applications though. Most restaurants have a compound butter of some kind, simply because it is so effective. It’s purpose is to provide a burst of rich flavour, almost sauce-like, on a hot entrée. It melts its way into the fibers and over the item, making it fragrant, moist and savoury. Our version of compound butter is based on wild onions, but lots of different versions exist; think roasted garlic, truffles, lemon and pepper, or even maple and dijon. It’s so quick to make, and stores well! INGREDIENTS • ½ lb butter, room temperature • 1 Small bunch wild onions • 4-5 sprigs fresh thyme • 1 Lemon, zested, juiced • Salt and pepper • Paper towel or plastic wrap, paper tube. DIRECTIONS The butter should be totally pliable and soft. Wash and mince the wild onions and the thyme, combine with some pepper and a pinch

of salt. Add the lemon zest and a little of the juice, mix this together. Place it in a bowl, and then add the soft butter. With a spatula, evenly distribute the herbs and seasonings, throughout the butter. Take the paper tube, cut into half the length. Place a piece of plastic wrap over the hole, and spoon all of the butter into the tube, letting it

go down as you fill. Tap this onto the counter to settle it, and twist the plasticwrap to seal it. Chill in the fridge. In about half-hour it is ready to use. Trim the excess plastic, and simply push on the bottom to expose the compound butter. Slice as needed, and place on your hot entrees. The rest can be stored in your fridge for several weeks!

Continued From Page 27 Mike Wier Winery, Organized Crime Winery, Peninsula Ridge Estate Winery, Rosewood Estate Winery, Thirty Bench • An Afternoon in Wine Country with Inn on The Twenty Chef Michael Hay and Chef Jason Williams. $80 pp +HST. Date: Sunday, June 4, noon. This accomplished duo will collaborate to create a locally inspired spring menu to be paired with the wines of Cave Spring, including our iconic Rieslings and our O&B wines. Reservations: 905-562-3581, ext. 304. • “Ribs and Reds” Food and Wine Event June 10-11, 17-18. The Kacaba crew is kicking off summer in style! Pitmaster Steve Del Col of Zooma Caters elevates this two-weekend event by serving up his delectable Memphis-style baby back ribs and fresh slaw. Matching Zooma’s food stylings, Kacaba is releasing the New 2015

Cabernet/Syrah and will start the Prerelease Barrel Tasting of 2016 Cabernet Franc. Food and wine match $10. Kacaba Vineyards & Winery, 3550 King St., Vineland. Ph: 905-562-5625 • Rosé Festival - Westcott Vineyards. June 17. Rosé Festival is a perfect day to wear your pinkest attire, eat incredible La Carnita food perfectly paired with our dry Delphine Rosé, enjoy the patio & fabulous vineyard views. Get your tickets before they’re gone! 3180 Seventeenth St., Jordan. Ph 905-562-7517. • Niagara Homegrown Wine Festival - GreenLane Estate Winery June 17-18 11am-5pm. Visit GreenLane during Niagara Wine Festival’s NEW Homegrown passport event. We will be treating your taste buds to a Brie, Bacon, and Strawberry Grilled Cheese Sandwich drizzled with a dark chocolate balsamic reduction

paired with our small batch release of 2014 Cabernet Sauvignon. $40+HST per discovery pass – including food & wine pairings at 8 wineries. GreenLane Estate Winery 3751 King Street, Vineland. Ph 905-562-7207. • CiderFest – Country Music concert, BBQ and Cider Festival at Puddicombe Farms. Friday, June 23. Gates Open 5:30-9 pm. Close 10:30 pm. Saturday, June 24. Gates Open 3:30-9 pm. Close 10:30 pm. A celebration of Canadian cider houses, hosted by experts of the craft from around the province. Featuring more than 25 brands of cider, beer, spirits and wine onsite, this is Canada’s premier celebration of Cider!Tickets only available online, must be 12 years of age or older to attend. Must be 19 years old to purchase alcohol. Rain or Shine! For ticket info see our website:

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