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NOVEMBER/DECEMBER EDITION 2017

Christmas Wish Book Gift-hunting tradition to fade into history

Battle of Vimy ridge

Grimsby Museum brings WWI turning point to life

saVe the date danube cruise: memories waiting to happen Special Supplement to

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All things Merry & Bright! VOLUME 4, NUMBER 3 • NOVEMBER/DECEMBER 2017

Janet Oakes, director/ curator at Grimsby Museum, invites the community to view the Canadian War Museum exhibition Vimy: Battle. Memorial. Icon. - Page 9.

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Page 6 – A Century On: the guns at Vimy Ridge still echo in the ears of Canadians. Page 12 – With the demise of Sears, so, too, goes a Christmas tradition: The Wish Book Page 16 – Jordan’s Inn on The Twenty charts new direction with same attention to quality, service & detail Page 18 – Travel: The romantic Danube calls Page 24 - Chef Jan Stulp is diggin’ potato time! NOVEMBER/DECEMBER EDITION 2017

ON THE COVER Families have a variety of Christmas traditions, whether it be a dinner, carols, stockings to be hung or a table setting as depicted on this edition’s cover.

Christmas Wish Book Gift-hunting tradition to fade into history

Battle of Vimy ridge

Grimsby Museum brings WWI turning point to life

saVe the date danube cruise: memories waiting to happen 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: info@wn3.ca

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General Manager Catherine Bratton catherine@wn3.ca Advertising Sales Erica Huisman erica@wn3.ca Rose Bayer rose@wn3.ca 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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This edition of ClubWest Magazine is very interesting. That is not a brag. The intent is not to trumpet how awesome we are, the features are or any such thing. What I want you, good reader, to do is note that none of the other features in this publication would matter one iota if not for the result of the lead feature on Vimy Ridge. What a different world this would be. Our economy would not be the same, so who knows what kind of freedoms we would have with agriculture and food. The cruise highlighted in the this month’s travel feature down the Danube certainly would be different had Canada not stepped up to the plate and turned back the enemy at Vimy. As for the Sears Wish Book, it is a good guess we might have been wishing the Allies were victorious at Vimy should they have lost that battle. I will always believe the government did a disservice to all when Remembrance Day was taken away as a stat holiday. No, not because I miss the day off (in the media game no day is a day off, really) but because of the importance of our soldiers’ sacrifice. For that matter, the sacrifice of their family and friends as well. There really is no separation there. With Vimy, it is very easy to get behind the flag, tell all how awesome Canada is and all that, but remembrance of battles won and lost, the human loss, in the name of freedom is a far larger force deserving of our attention. Canada, as a nation, has been very lucky in recent years with very little to no military actions on the home front. This makes our soldiers sacrifices even more pronounced as they travel around the globe in the name of freedom and peace to help others. Taking 30-45 minutes of your time, at some point, and dropping by Grimsby Museum at some point to view the Vimy exhibit – which is on until Friday, Nov. 17 – is well worth your time and would be an excellent conversation with children. When I was a kid, we got Remembrance Day off. Sure, we met up with friends, goofed around outside and did whatever kids of the day were doing (road hockey, building a fort some place) but if I was not in front of our huge console TV at 11 a.m. to see the Remembrance Day service on CBC broadcast from Ottawa, I would have my own price to pay. That was not a life decision, but it might have involved a limb or two and I was not going to risk it. Seriously, check out this exhibit. You will be glad you did. Publisher, ClubWest Magazine Mike Williscraft


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A Century On... The Battle of Vimy Ridge still a powerful symbol of Canadian identity intensely appreciated by all A Grimsby Independent front page from August 1914, part of the Vimy Ridge exhibit at Grimsby Museum.


‘At the going down of the sun we will remember them’

participation in the Second Battle of Ypres which included fighting in the face of the first poison gas attacks along the Western Front; the Essex Farm Cemetery where Lieutenant Colonel John McCrae of the CanaBy Joanne McDonald dian Army Medical Corps wrote the tanding on perpetually poem In Flanders Fields; and Fort dedicated Canadian soil in a Breendonk, a Nazi prison camp in cemetery far from his West Belgium. Niagara home, Retired Warrant NEVER AGAIN Officer Second Class Christian As a young Air Cadet, Major LeonLeonard wrapped his heart around ard had the greatest respect for the the grave of a 15-year-old soldier veteran who lived next door and as who left his own home a century part of his service helped out in the ago, and died in the freezing sleet Legion and heard the personal stories and snow-swept battlefields of the of the men who had served. First World War. “But it wasn’t until I visited during “You can’t fathom the sacrifice the 95th anniversary at Vimy Ridge until you stand on that ground.” that I really got it. It brought home The victory at Vimy Ridge was everything we are trying to do as a a defining moment for Canada. society…. remembering the sacrifices Soldiers earned a reputation as forof our former soldiers and our vetmidable, effective troops. But it was erans, and remembering the tyranny a victory at a terrible cost with more so that we don’t ever let it happen than 10,000 killed and wounded. again.” Two weeks in August marked “Every Canadian should go over a second time that 17-year-old and see the conditions these people Christian, now retired from the 62 fought in, go down the road 500 meGrimsby Phantom Squadron Royal Canadian Air Cadets and attending Major David Leonard, Commanding Officer 62 tres and there is a cemetery, another university in a dual science and avia- Grimsby Phantom Squadron Royal Canadian Air 500 metres and another cemetery.” “You can’t fathom the thousands Cadets, places a flag on the grave of an unknown tion program, travelled to Europe, soldier at the Groesbeek Canadian War Cemetery in of soldiers who died protecting our first as a 12-year-old for the 95th anniversary of Vimy Ridge and most the Netherlands. Photo courtesy of David Leonard values as Canadians and what is right in the world. We can extend recently for the 100th anniversary. a “true honour” served as Parade Comthat to modern day so that we never let “After witnessing first hand the cemeter- mander for the 95th anniversary of Vimy that happen again,” Major Leonard said. ies, memorials and battleground sites, I Ridge. “And that’s what I hope the Cadets gain realized the hardship and difficulties enBoth then and now, Major Leonard by making the pilgrimage and it truly was dured and the extent of our debt to those saw the impact the trip had on the young a pilgrimage.” soldiers.” Cadets, a life-changing experience he said He took them to the Groesbeek CanaChristian was traveling with his father, all Canadians should experience. dian War Cemetery in the Netherlands Major David Leonard, Commanding This past August included a packed just inside the border from Germany, on Officer 62 Grimsby Phantom Squadron two-week itinerary taking the Cadets to land dedicated eternally as Canadian soil Royal Canadian Air Cadets who took a Vimy Ridge in northern France; Flanders and the final resting place for so many group of 78, including 62 Cadets through Fields; the Beaumont-Hamel NewfoundCanadian soldiers. the battlefields and cemeteries of the First land Memorial site in France dedicated “I gave the Cadets Canadian flags and a World War to honour the sacrifices of to the commemoration of Dominion of challenge to connect with a single grave.” Canadians more than a century ago and Newfoundland forces members who were There is an area of the cemetery, along participate in the 100th anniversary of killed during the war; the battlefields of the rows in sections 20 and 21, where Vimy Ridge. Passchendaele, east of the Belgian city of the names are familiar, soldiers from the It was his second tour, his son Christian Ypres; the St. Julien Memorial, a CanaHamilton and Niagara areas, The Royal also with him five years ago when he took dian war memorial in Belgium that coma group of 40 Cadets and in what was memorates the Canadian First Division’s

S

November/December 2017 | clubwest.ca

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Students attending the 95th anniversary of the Battle of Vimy Ridge in 2012 walked through the trenches and from the Allies side of No Man’s Land, to the right, to the side held by the German army. The battle line is only about 300 feet at the point shown, but was as close as 20 feet at other points wide. Williscraft - Photo

Continued From Page 7 Hamilton Light Infrantry – the Rileys; the Lincoln and Welland Regiment; the Argyll and Sutherland Highlanders from Hamilton. “The kids did that. They found the graves, some connecting with a namesake, and said a special prayer. I told them that as Canadians we have to realize this is Canadian soil in the Netherlands and we need to pay tribute to our fallen soldiers.” There were two other busloads of Canadians visiting the site “and when the Cadets started to sing ‘Oh Canada’, they walked towards where we were standing and they sang with us.” Chief Warrant Officer Donald MacIsaac, Regimental Sergeant First Nato Signals Battalion (since promoted to Major) served as a guide for the Grimsby cadets during the 2012 tour to the battlefields and memorial sites. Earlier he had vowed to Major Leonard that he would not cry, no matter what happened on the

8 clubwest.ca | November/December 2017

tour. But standing among the rows of fallen Canadian soldiers at that cemetery brought raw pain and “he reflected and sobbed for 15 minutes.” NO MAN’S LAND Stepping into ‘no man’s land’ along the Vimy Ridge, Warrant Officer Second Class Arden Hamilton felt a cold chill as she walked between the lines, a mere 20-foot distance that separated the two armies a century ago. “You only read about Vimy Ridge in textbooks, but being there was mesmerizing, to see the ground where the bombs exploded, to see the mess they made and how close the Canadians were to enemy lines,” noted Hamilton. Canadian flags fluttering throughout a town on the drive to the Vimy Ridge brought a sense of great pride to Arden, 17, a six-year member of the 62 Grimsby Phantom Squadron Royal Canadian Air Cadets. But standing on the battlefields took her breath away.

“When you got in the trenches you realized the terrible conditions. I was speechless. I had chills and felt an indescribable fear. As soon as you were under the tunnels your whole body went cold,” said Hamilton. Flanders Fields remains one Arden’s most memorable experiences. She too saw the grave of a 15-year-old Canadian solider who died in battle. “I couldn’t imagine someone two years younger having that much bravery and strength to leave home and risk his life for the freedom of other people.” “The emotion was overwhelming, especially at Vimy Ridge. I felt a sense of pride because Canadians did what no one else could do,” Arden said. And this Remembrance Day will carry new meaning for the young Cadet. “It has made me value the life that I have and the people who made the ultimate sacrifice for me.”


Vimy: Battle. Memorial. Icon

Vimy frontlines: From the traveling exhibition “Vimy: Battle. Memorial. Icon.” on through Nov. 17 at the Grimsby Museum.

By Joanne McDonald he room is silent and carefully directed spotlights search out the words and the photos that tell the story of one of the greatest battles in Canadian history. The Battle of Vimy Ridge was a defining moment for Canada. But it was a victory that came at a tremendous cost. More than 10,000 were killed and wounded. April 9, 1917 marked the bloodiest day in Canadian military history. It is beyond imagination the daunting task for the medical corps that carried the wounded and dying through the winddriven sleet and snow – the pain, the fear and the exhaustion – many of them young soldiers from Grimsby who never came home. The community is invited to stand in the powerful silence of that story and to absorb the significance that has defined the country, through the exhibition Vimy: Battle. Memorial. Icon. open now through November 17 at the Grimsby Museum. “The exhibition is simple but very powerful and provides a great deal of information succinctly,” said museum director/ curator Janet Oakes. The traveling exhibition from the Canadian War Museum is on tour across Canada and on display with

T

the museum’s own Grimsby Goes To War exhibit. “We’re fortunate that we will have it over Remembrance Day,” Oakes said. SAVING THE WOUNDED Nov. 9 at 7 p.m., David Webb, former chief of heritage presentation at Niagara National Historic Sites for Parks Canada, will join the museum’s speaker series to present, “Saving the Wounded: the Canadian Medical Corps and the Battle of Vimy Ridge.” “David’s talk is going to be fascinating and he will be bringing in medical artifacts from his extensive World War One medical collection,” Oakes said. The museum also has a unique ear, throat and nose medical kit on display in is permanent collection. The Battle of Vimy Ridge posed one of the most daunting medical challenges in Canadian military history. Webb in his Nov. 9 presentation will outline the achievements, challenges and limitations of the battlefield, medical efforts during the battle, and place these within the broader context of medical care before and after the battle. “Vimy comes into the collective consciousness of Canada because it was the first time Canadian forces fought as a single unit, together in the Battle of Vimy

Ridge,” said Oakes. “For three days, April 9-11, they fought through snow and wind and freezing conditions to take the Ridge.” “It was one of the first times Canada was seen as a country on the international stage.” It also had a local impact as there were many people from the Grimsby area who fought. Canadians earned a reputation as a feared fighting force. It was a well deserved reputation and it was paid for with the lives of many Canadian soldiers.” “The Grimsby Historical Society provided us with the names of those people who served in the First World War and those who died. They’ve put thousands of hours into the research and we could never have found their names without their dedication,” Oakes said. There were 509 local soldiers who left their homes to serve in the Great War – 87 didn’t return. The list fills 15 pages of names of those who served and have a connection to the Grimsby area and the compilation list is an ongoing project. Join David Webb Nov. 9. Excerpts: Saving the Wounded ‘Canadians began the war with only 16 stretcher bearers provided for each infantry battalion. The number was doubled in

November/December 2017 | clubwest.ca

9


PASSIONS History Continued From Page 9 1916, and at Vimy, 100 stretcher bearers followed the assault waves into battle.’ ‘Each infantry regiment or artillery battery had a Regimental Medical Officer, who with a small staff of stretcher bearers, collected the wounded at an Aid Post, and offered basic treatment there. Wounded soldiers either walked, or were carried in stages to Dressing Stations where their wounds were checked, anti-tetanus shots and sometimes pain killers provided.’ ‘Filth encrusted soldiers living in trenches invariably had infected wounds. Antibiotics such as penicillin had not yet been discovered, and by 1917, it was understood that soldiers who reached early surgical treatment so that infected flesh could be removed and wounds cleaned, stood the best chance of survival.’ ‘The Battle of Arras saw the use of the “Thomas Splint” for the first time. Invented in the 1870’s by Hugh Owen Thomas, a Welsh “bone setter,” this simple wire device effectively supported shattered leg bones so that badly wounded soldiers were much more likely to survive the agonizing stretcher carry across the shattered battlefield without succumbing to shock.’ ‘Weather before and during the battle caused major problems in medical care. The winter of 1916-17 had been the coldest in 30 years. By April, warm days of sleet and wet snow were followed by cold nights when temperatures dropped below the freezing point. On the first day of the battle snow squalls assisted the Canadian

Bringing in the wounded. Photo courtesy of David Webb

assault, but later in the day and into the night heavy whiteout conditions meant that stretcher bearers and medical personnel became lost in the battlefield shattered by artillery fire, and some badly wounded soldiers were never found.’ ‘Soldiers wounded early in the battle were the lucky ones: many received critical surgical treatment within a few hours. But as the crisis of the battle was reached, the medical system was overwhelmed. Soldiers wearing sodden woolen uniforms lay for many hours

on their stretchers in a snow storm.’ “Today we should recognize the achievement of Canadian soldiers in their victory at Vimy Ridge a century ago. But we should also remember their terrible suffering and sacrifice.’ Tickets for David Webb are $5 for museum members and $10 for nonmembers. Pre-registration is required by visiting the museum at 6 Murray St. in Grimsby or by calling 905-945-5292, or email museumpublic@grimsby.ca.

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Sears Wish Book the stuff of dreams

Sears Wish Book circa 1952.

12 clubwest.ca | January/February 2017


PASTIMES Searching For The Perfect Gift By Joanne McDonald in Canada and North America is closing its othing conjured up Christmas magic doors. It was shocking news for Bessie. “They like flipping through the pages of the were part of Canada…..that’s awful.” Sears Wish Book. It arrived in the A longtime Sears employee, Shirley Cowal mail or landed on the front porch every fall, worked at the Pen Centre location for 20 the annual catalogue where wishes were born years, waiting on customers, first in the rug and glossy illustrations coveted for the crucial department, and then in linens. She too is sad and handwritten Christmas list. to hear of the company’s decline and closure. A mirror of the times and a harbinger of poFor Shirley, the Wish Book always meant tential treasures under the tree, the catalogue Christmas was fast approaching and she has was an annual tradition, and memories shared fond memories of her own children tussling by West Niagara residents evoked a flood of for turns and poring over each page of the holiday nostalgia. catalogue. She can hear their chatter, “you’ve “What would we have done without the cat- looked enough, it’s my turn.” alogues,” asked 94-year-old Bessie Robinson, Jennifer Prevost had quite a system for linone of many residents ing up the wishes on her with a rich story to tell Christmas list. A card By 1940, Sears had at Albright Manor in would arrive in the mail introduced the Beamsville. and the family would easy payment plan’ Born on a farm west go to Sears to pick up of St. Catharines, Bessie which offered an early buy the much-anticipated was one of eight siblings catalogue. “I would pore on credit program. raised by her mother, a over the pages, circle widow, Marion Caththe items in pen, write erine Smith. “We didn’t go into town maybe down the codes, get sticky notes.” Next came once in the summer holidays and one trip the strategizing and ensuring the hints would before Christmas, if we were lucky.” be heard and the list get into the right hands. The Wish Book also solved a big problem While her mother handmade the family’s one year when her own daughter Ally was clothing, Bessie said she relied on catalogue hoping to find a pair of stilts under the tree. ordering for many household necessities. “Where would I find stilts?” It was a tall order, “That catalogue was everything. You could but it turned out they were in the Wish Book see what was possible to buy and when it arand the order arrived in time for Christmas. rived we would wear it out it, poring over the “I will miss the Sears Wish Book. I was dispages. appointed to see the end of the Christmas tradiIt’s the end of an era, as Sears, once one tion. It was the end of an era,” Jennifer said. of the most important and largest retailers

N

SHIRLEY COWAL

JENNIFER PREVOST

Launched in 1933, the first Sears Wish Book promised everything from Mickey Mouse watches and electric trains, to fruit cakes and even live singing canaries. Mail-order was already a familiar way to shop through the Sears’ family of regular catalogues, with the first one issued in 1888 by Richard Sears through the R.W.Sears Watch Co. offering deals on watches and jewelry. The catalogues soon expanded to include sewing machines, sporting goods, musical instruments, saddles, firearms, buggies, bicycles, baby carriages and some clothing. The 1895 catalog added eyeglasses, including a self-test for “old sight, near sight and astigmatism.” The spring and fall catalogues, launched in 1896 introduced hand cranked washing machines and the Encyclopedia Britannica. The first retail stores opened in 1925 and by 1940, Sears had introduced the ‘easy payment plan’ which offered an early buy on credit program. Sales of Coldspot refrigerators and Silvertone radios were discontinued for the duration of the Second World War and televisions were featured in the 1949 catalogues. Struggling in the wake of dwindling sales and the evolution to online shopping, the company filed for bankruptcy protection this summer. Without a buyer in the wings, liquidation sales have begun. All remaining Sears stores will be closed by February and 12,000 jobs will be lost. So, too, will the Christmas Wish Book – now just a catalogue of memories from the past.

BESSIE ROBINSON November/December 2017 | clubwest.ca

13


The Vintage Hotels team is ready to assume the mantle of Main Street Jordan cornerstone. (L to R) Sharon Grenier, event planner; Bob Jackson, Vintage Hotels CEO; Maribeth McKey, catering manager; Christophe Hermez, general manager; Ann Saunders, events manager, and; Paul MacIntyre, vice-president operations. Williscraft - Photo

New Direction

Vintage Hotels team to chart new course for Main Street Jordan cornerstone, Inn On The Twenty By Mike Williscraft intage Hotels has long had a recipe for success. Quality, consistency and service are just a few of the ingredients, but one element seemed to be missing from their formula; a winery. The highly respected hotelier remedied that situation with the acquisition of Inn on The Twenty and Jordan House

V

14 clubwest.ca | November/December 2017

properties on Main Street Jordan in September. To be very clear, Cave Spring Cellars, owned by Len Pennachetti and his wife, Helen Young, remains their operation. However, their decision to sell the Inn on The Twenty, Jordan House and the properties on which they sit will allow for what both parties call a unique and natural, long-term association.

“We have long been fans of Inn on The Twenty and Main Street Jordan,” said Vintage Hotels CEO Bob Jackson. “Cave Springs will be a major, important partner for us. The winery has an incredible reputation and we want them to be our partner for many, many years to come.” And that was a large reason the sale


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PURSUITS Business Continued From Page 14 negotiations, which spanned more than a year, resulted in a successful conclusion. Both Pennachetti and Jackson recognized what they called “the secret sauce” which culminates in making the Main Street recipe successful and sustainable. “Inn on The Twenty, having Cave Springs as a partner, will definitely add an element for us,” said Jackson. “We looked at the winery aspect in the past but we never wanted to get into the winery business. Now we can partner up and we don’t have to get into it.” And that synergy was definitely something Pennachetti could relate to as he never planned to get into the inn business. When he opened Inn on The Twenty in 1993 it really was his best option as, in his words, he was trying to figure out what to do with 80,000 sq. ft. of the property he had just bought. “I never planned to be in the hotel and restaurant business,” said Pennachetti. “I feel perfectly comfortable stepping back to my roots. We’re not going anywhere.” And a perfect union was made. Vintage Hotels has long been recognized as a top-drawer hotel operator with Niagara-on-The-Lake’s Prince of Wales, Queen’s Landing, Pillar and Post and Moffatt Inn as well as the Millcroft Inn in Caledon and The Parlour Inn in Stratford among its holdings. A key facet of the Vintage Hotels success has been its sales team, said Jackson, noting that during the busy summer months virtually all area hotels have a lot of guest traffic. He explained that an energetic sales team is what helps out considerably in the off season. “During high season, we’re all busy. The off season is what makes a great sales department so important,” said Jackson. “The Inn has a great group of employees now but our sales infrastructure will help a lot with where we want things to go. There is a lot of energy here.” The new general manager of Inn on The Twenty is Christophe Hermez, who

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Chef Michael Smith was a huge hit at the 2015 Winter Winefest, here autographing copies of his book after brunch at Inn on The Twenty’s Windows Room. Williscraft - Photo comes to Jordan by way of Queen’s “Len wanted to make sure his team Landing. members were taken care of. Inn on The Jackson noted that having Hermez Twenty has long had a reputation for move into a general manager position at outstanding service and we would only a sister property from a food and beverseek to enhance that,” said Jackson. age position also shows the strength of “We are going to ease the property their employee development and will into our way of doing things. Sure, some give Inn on The Twenty’s employees things are going to change but they will some options, should they choose to take be done in a palatable manner.” them, at other Vintage Hotels properties. And because the two operations have “Employees can move from property very similar levels of service and target to property, not just managers,” Jackson an audience with similar demographics, pointed out. harmony should not be an issue, he said. “If you’re a server at Inn on The “Their style of delivery is very similar Twenty you can go to the Prince of Wales to what Vintage Hotels is already doing,” if there is an opening.” said Jackson. While that certainly was a perk Pen“Len and Helen made an investment nachetti realized would be of benefit to here and we will continue to invest in his employees, ensuring all that could be the facility and Jordan. We are embedded done to secure their future was an impor- in out communities and it won’t be any tant aspect of the sales discussions. different here.”


Culinary ‘Sailabration’ on the Danube A typical scene along the scenic Danube River. A scenic shot from Diala’s travels to Lima, Peru.

16 clubwest.ca | July/August 2017


Another postcard view...

By Lorraine Simpson ypically in travel pieces, writers relate stories about places they have gone, quaint cafes in which to eat, great places to shop and locations with stunning scenery. The idea is to paint a picture of a destination readers may want to investigate for themselves by providing some nextlevel details and advice. For the November-December edition of ClubWest, I have taken a bit of a

T

18 clubwest.ca | November/December 2017

different tack in that I will relate an adventure readers may choose to tag along on as it is in the future, next October, and we can see everything together as it unfolds. ClubWest readers can join us for a culinary river cruise featuring celebrity Chef Massimo Capra. It has been an amazing summer for me. As a travel consultant and passionate traveler the highest and most respected prize to win in my field is a Magellan

Award. This summer I was awarded the Gold Magellan Award for my Europe Food and Wine travel program. I am so honoured. The award is not a popularity contest where your many friends in the industry and clients all vote for you. This is judged by a panel of very highly esteemed international judges from all over the world and is basically the Oscars of travel. I have worked hard for 18 years


Continued From Page 18 in this business and this is truly a dream come true! My culinary and wine theme trips have been so much fun to curate. I thoroughly enjoy making good use of my passion for travel for fellow foodies as we sip... dine....and dash across the globe! So, in this month’s issue - as a “Sailabration” - I wanted to share with you this fabulous opportunity to join us on a luxury, exclusive culinary theme river cruise in October 2018. I am delighted to say that I managed to persuade a friend of mine, the gregarious celebrity chef, one Mr. Capra, to host the splendid expedition on the River Danube, which will just so happen to be planned for a brand new river cruise boat, the Amalea. ABOUT CHEF MASSIMO Born in Italy, Capra began his culinary career in a trattoria near Venice before relocating to Toronto in 1982. He is now owner of Boccone Trattoria Veloce and Boccone Pronto at Pearson International Airport in Toronto and Soprafino Restaurant at Hamad International Airport in Doha, Qatar. Last year, he opened Capra’s Kitchen in his hometown of Mississauga. The chef ’s table on board the Amalea, which officially launches in 2018. To support his restaurant empire, dian Home Trends magazine and hosts As well, he is a regular guest expert on Chef Massimo has also authored several ‘Gourmet Escapes on Canadian TV. ‘CityLine’ talk and lifestyle show, host of cookbooks, is the food editor for CanaFood Network’s ‘Restaurant Makeover’ and a judge on ‘Chopped Canada.’ There is much more to Chef Massimo than his extensive resume. Those who have visited one of his restaurants will know that his passion and friendly nature he shares with his guests is infectious and you often see him wandering around his restaurant speaking to customers about the food and just genuinely loving the interaction. You, too, can interact with Chef Massimo Capra as myself, NewsNow and ClubWest Magazine invite you to be one of a small group of people to sail on this voyage of epic culinary discovery. This outstanding river cruise begins in Budapest and continues through the heart of Europe to Vilshoffen. It is a veritable feast of food, culture, Chef Massimo Capra will host the expedition from Budapest to Vilshofen. November/December 2017 | clubwest.ca

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Sister ship Amacello cruises by a castle.

Continued From Page 19 history and riches. Historically, people lived close to the rivers in Europe as they were the principal routes of commerce and trade. We will wind our way along the beautiful Danube - where music and romance are alive at every turn - passing fabled castles and cathedrals and visiting centuries old marketplaces. Guests will journey through Hungary, Slovakia, Austria, and Germany with an added option of a pre-cruise two nights in Budapest and a post three nights in Prague in the Czech Republic. Many of the included excursions fea-

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ture the food and wine of the region. For example, an after-dinner Rüdesheimer coffee or a sampling of Kölsch beer and potato pancakes at a tavern in Cologne will be a sure hit. Some specialty tours require a reservation but don’t cost extra. We have a few private excursions exclusive to us which will be accompanied by Chef Massimo and will include market visits, wine and food tastings as well as cooking classes and exclusive events. ABOUT THE AMALEA Launching in 2018, the AmaLea is inspired by luxury yachts and designed specifically to maximize the enjoyment

of every guest by providing a distinctive river cruise experience. Spacious, elegantly appointed staterooms range in size from 155-235 sq. ft. or indulge even more in one of the suites at 350 sq. ft. Select staterooms can become adjoining by request and some offer triple occupancy to accommodate the needs of families. Most accommodations have twin balconies, both a French and outside balcony, so guests can enjoy the everchanging scenery however they wish. Additional stateroom amenities include entertainment-on-demand, free highspeed internet access, unlimited wi-fi, movies, music and English language TV stations; climate-controlled air conditioning; and an in-room safe. In the marble bathroom, enjoy multijet shower-heads, soothing bath and body products, robes and hair dryers. Suites feature added enhancements, including a larger sitting area with sofa and two chairs, and an expansive bathroom complete with a bathtub and separate shower. The AmaLea offers a host of added comforts and conveniences, including a massage and hair salon, gift shop and specialty coffee station.


Continued From Page 20 On the Sun Deck, guests can enjoy a dip in the heated pool as well as a refreshing beverage at the swim-up bar. The stunning main lounge provides an exhilarating backdrop for meeting fellow guests and enjoying nightly entertainment. As a member of La Chaîne des Rôtisseurs, the exclusive international culinary society, you’ll be treated to exquisite, locally-inspired cuisine always paired with unlimited wine, as well as beer and soft drinks with lunch and dinner. You’ll also relish a variety of dining venues, including The Chef ’s Table specialty restaurant, featuring an exquisite tasting menu prepared right before your eyes. With a walking track on the Sun Deck, a fitness room and a fleet of onboard bicycles to use on your own or on one of the many guided bike tours, as well as healthy menu choices, you’ll have everything needed to stay active and healthy while sailing Europe’s great rivers. All shore excursions are included in the fare and range from gentle to active paces, with options for late-risers. Other items included are: • Bikes for passenger use in port. with guided bike and hike tours are offered in some destinations.

Simply Natural Christmas Decor

• Daily excursions included at no extra charge. • Meet and greet with Chef Massimo at the Captain’s cocktail party. • Vienna culinary walk, during which you will learn about Austrian food culture and taste some local products. • Complimentary Happy Hour each night before dinner. • Gourmet food/wine pairing dinners and tastings • Captain’s welcome & farewell receptions with sparkling wine and canapés. • Complimentary sparkling wine with breakfast; soft drinks with lunch; and wine, beer, or soft drinks with dinner There are only 60 cabins available. To reserve, a deposit of $300 pp is required. Join us at Fielding Estate Winery on Thursday, Nov. 9 at 7 p.m. for a gourmet evening of delicious food tastings with wine pairings to learn more about this fabulous opportunity, costs $20pp refunded if a cabin on the cruise is booked. Space very limited. Pricing for the cruise starts at CAD$3,499* based on double occupancy. Book before Nov. 30, 2017 and get $400 off pp and a signed copy of Massimo Capra’s latest cookbook. (For more details on unique travel experiences, Lorraine Simpson can be reached at 289-273-8095 or check out: www.wineclubconcierge.com)

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Potato time...and diggin’ it! By Jan Willem-Stulp ost of us recognize that the potato is indigenous to Central and South America, where it was ‘discovered’ by the explorers, and taken back to Europe. It was most famously cultivated and embraced by the Irish people, who relied on it pretty much as their only source of nourishment. Its collapse, due to a disease called ‘Late Blight’ is also well-documented, and caused much misery, and a serious migration of Irish people. What it also caused was a realization of this plant’s importance and a need to understand cultivation and disease resistance. Superior varietals were bred. We are the happy recipients of these efforts, which are ongoing to this day. An acquaintance of mine is a potato disease scientist on Prince Edward Island. Potatoes vary greatly in shape, size, flavour and skin-type, as well as colour and starch content. Consequently, cooking methods utilize different potatoes for specific dishes. In our culture, we had, in effect, two real potato variations or groupings; waxy and starchy. More on those in a minute, but it became clear that a ‘middle-ground’ variety would be very welcome and practical. University of Guelph stepped up and introduced the world to its Yukon Gold, a yellow-fleshed, diverse potato. It is, at times, referred to by the unfortunate descriptor of ‘All-Purpose’. Though it is recipe-friendly for most of the classic starchy - as well as waxy - potatoes, I’d still prefer to go with Samwise Gamgee’s “Taters – boil them, mash them, stick them in a stew; big golden chips….” Clearly, a Yukon Gold potato….. Potatoes, freshly dug - just cooked and eaten with salt - is an undeniably memorable experience. Our meals, particularly for those of European descent, often seem incomplete without potatoes; a quirky bit of development, if you consider that, as late as the 1800’s, potatoes were regarded as ‘tasteless peasant food’ in France. Incidentally, potato consumption is now greater than bread consumption in France, and that is saying something! In fact, world-wide, potatoes are second only to rice as a food crop. A pretty impressive pedigree, for an obscure tuber only produced on a significant scale for a few hundred years; by comparison, grains were cultivated since early Biblical times. Although by definition, a starch, waxy varieties of potatoes are

M

also known as ‘low-starch’ potatoes; think red-skin, and white ‘boiling’ potatoes. These have a higher moisture-to-starch ratio than their starchy siblings, and generally a higher sugar content as well. They are great for any place where you’d like your potatoes to hold shape, for example, boiled potatoes, potato salad, roasted potatoes, and diced in a soup. An exception would be French fries, as the high moisture content will leave a limp (not crisp) French fry, and the increased sugars will brown (read ‘burn’) the fry on the outside before the inside is cooked. For all their culinary prowess, these are notably poor for making mashed potatoes, or purees; they tend to go ‘gluey’…Not a good culinary word. Starchy potatoes or high-starch potatoes, also are known as ‘mealy’ (also not a good culinary word) or ‘floury’, (only marginally better). These gems have a beautifully dry and delicate texture that thirstily absorbs any flavourful liquid that it comes in contact with. Wonderful when baked, or mashed, the starches become a wonderful vehicle to deliver sauces, and flavours to the diner. Cut into fries, it’s lower sugar content and minimal moisture creates a golden-brown, crisp French fry. Not technically (botanically) a member of the potato family, the sweet potato is as versatile as its cousins and often included in recipe repertoires. At Grand Oak Culinary market, our serendipitous location right beside the Vineland Research and Innovation Centre has given us access to some of the ‘world crops’ it is propagating and sweet potatoes are top of that list right now. Hopefully these beauties will be propagated and used prolifically in our region! Truly a sweet tuber, I have used these in a delicious tartlette for a dessert option! If you have access to freshly dug potatoes or sweet potatoes, by all means use them! Often, a light scrub and diligent portioning will suffice - after which you can roast, simmer or process them to your heart’s content. Peeling your potatoes is definitely a common preparation, but proportionally, there’s a higher concentration of nutrients in and just below the skin. Unless I am doing a dish requiring a ‘clear’ white in the soup or for mashing, I prefer the whole potato to be used, instead of peeling, both nutritionally visually. But use your own discretion. (Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)


Chef In Residence CUISINE

Potato & Leek Soup with Heavy Cream An awesome soup, well deserving of its reputation, it’s known as Cock-a-Leeky, Vichisoisse, and various other names. Served cold or hot, (given our weather, probably hot) it’s fragrant, easy and delicious. INGREDIENTS • 4 tblsp butter • 4 leeks, sliced thinly, washed and green part reserved • salt and pepper • 1 ½ lb Russet potatoes, washed, cubed • 4 cups chicken stock (or veg, if you prefer) • 2 cups 35% cream DIRECTIONS In a pan, melt the butter and cook the leek white with some pepper until fragrant, add the potatoes and stock and bring to a simmer. In about 20 minutes, the potatoes will be tender; puree this in

a blender and return to the pot, then add the heavy cream and return to a simmer; adjust the seasoning. Just before serving, add the green parts of the leek.

These should be vibrant green when serving about 2 minutes later. A swirl of cream is a great way to finish this plate!

For Christmas Cheer, Go West

NOVEMBER • Holiday Hand-Made Market – Nov. 3-5. Shop. Sip. Savour. Upscale holiday artisan market experience featuring 140+ local artisans, Holiday Wine Bar and Cafe, art installations and live music. Friday, Nov. 3 - Saturday, Nov. 4 and Sunday, Nov. 5 at Scotiabank Convention Centre Niagara. • Cool Change Cooking Class - Saturday, Nov. 4. Noon-2 pm. Erica Guidi Chef Instructor, The Good Earth Cooking School; Owner, Blend Catering Co. As temperatures start to drop, it’s time to start cooking in a whole new way. Erica’s food is just the ticket to ward off the oncoming chill of the season. Cool Change - Duck Breast Crostini with Preserved Oranges & Crispy Onions, Moroccan Spiced Squash Soup with Pomegranate Pearls & Spiced Pepita Seeds, Roasted

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Cornish Hen with a Warm Farro, Cranberry & Feta Salad, Cranberry Gastrique, Pumpkin Spice Cinnamon Buns with Pumpkin Cream Cheese Icing. The Good Earth, 4556 Lincoln Ave., Beamsville. Ph: 905.563.6333. • Wrapped Up In The Valley - November weekends we’re offering you more than just pumpkin spice. Twenty wineries have joined together to create yet another unforgettable fall experience. Come celebrate as Niagara kicks off this holiday season with Wrapped Up in the Valley, Nov. 11-12, 18-19, 25-26. Choose a weekend to enjoy a culinary treat paired alongside a premium wine, each winery will present you with a unique pairing carefully crafted to complement the noteworthy flavours of Niagara. Mark off the wineries you’ve visited along the way on the passport map — but don’t forget

to collect the recipe cards at each stop as you create your own cookbook. From the top of the escarpment on the Beamsville bench, through to the winding roads in St. Catharines, come and taste the best of what the Twenty Valley has to offer. Participating wineries: 13th Street Winery, Angels Gate Winery, Calamus Estate Winery, Cave Spring Cellars, Creekside Estate Winery, DeSousa Wine Cellars, DiProfio Wines Limited, Fielding Estate Winery, Flat Rock Cellars, GreenLane Estate Winery, Harbour Estates Winery, Hernder Estate Wines, Henry of Pelham Family Estate Winery, Kacaba Vineyards & Winery, London Borne Wines, Mike Weir Estate Winery, Peninsula Ridge Estate Winery, Redstone Winery, Rockway Vineyards, Sue-Ann Staff Estate Winery, Stoney Ridge Winery,


Chef In Residence CUISINE

Awesome Potato Salad with Green Onions and Mustard Aioli This great salad is rather versatile in that you can either use boiled potatoes, or roasted; the trick is to add the mayo and mustard while the potatoes are still warm. INGREDIENTS • 2 lb red-skinned or white potatoes (waxy). Course diced. • course salt & pepper • 2 hard boiled eggs • ½ cups mayonnaisse • 1 tblsp course mustard • green onions DIRECTIONS Cook the potatoes in your preferred fashion, (boiled or roasted) until just done. If (like me) your oven is always hot, and ready, roasting makes sense. Give this 6 or 8 minutes to cool down, then break up your cooked eggs and combine with the mayon-

naise and mustard. Add a bit of pepper to taste and stir the potatoes in this. Adjust seasoning and finish with green

onions, finely chopped. For colour, I like to add red or yellow pepper, but this is not strictly necessary.

For Christmas Cheer, Go West

Continued From Page 24 Tawse Winery, Vieni Wine & Spirits, Vineland Estates Winery, The Good Earth Food & Wine Co. Sngle weekend passport or Sunday passport is $44.25 pp (plus HST). May be purchased online at twentyvalley.ca, by phone at 905-5623636, or at participating wineries. For the optimal experience, visiting a maximum of eight wineries per day is recommended. • Exploring the Fundamentals of Seasoning - Nov. 3. Chef Jan-Willem Stulp presents and amazing food experience the last Thursday of each month at Grand Oak Culinary Market with a themed dinner. Every month is a different experience with an educational flare. Savour the wine sampling presented by Niagara wineries, breweries and distillers, tantalize your palate with hors d’oeuvres related to the theme and relax over the five-course

dinner served in the fine dining style. Meet local entrepreneurs who produce food in our area. Grand Oak Culinary Market, 4600 Victoria Ave., Vineland. 289-567-0487 • Dinner Series Italian - Nov. 3, 7:30 pm. What better way to celebrate fall than with a great night out? Chef Sider has come up with some internationally inspired menus for this season’s Dinner Series. On six separate evenings he will treat guests to the cuisines inspired by some of the world’s most renowned and interesting culinary regions. So many of the classic culinary hot spots culture’s revolve around sharing time together around the family table with fabulous food and wines. In order to truly (temporarily) transport you, we thought that we would bump up the social aspect of the evening. Dinner guests will dine family-style at communal tables

where they will share not only great food and wines with their neighbours but also great conversation. The cost is $55 pp + wine, taxes and gratuities. Seating at 7:30 pm. Seating is limited. Book seats at the table by calling 905.563.9463. Redstone Winery, 4245 King Street, Beamsville. • Dinner and Dance Fundraiser in Support of Habitat for Humanity Niagara. Friday, Nov. 10, 5-7 pm Dinner; 7 pm-1 am dance. Dinner & dance tickets $60 pp or 2 for $100; dance only tickets, $35 pp or 2 for $50. For tickets, please contact HFHNFundraiser@hotmail.com or call 905-906-0982. Casablanca Winery Inn, 4 Windward Drive, Grimsby ON. 905-309-7171. • Cellar Series - Big Reds. Nov. 17. Join us for our Cellar Series at Fielding Estate Winery to expand your wine knowledge

November/December 2017 | clubwest.ca

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Chef In Residence CUISINE

Seared Potato Latkes When I make these, I always make too many and bring some home for our family; our children love them! INGREDIENTS • 2 lb Russet potatoes (about 2 large ones) scrubbed • 1 large onion, peeled • 2 eggs • thyme • salt and pepper DIRECTIONS Grate the potatoes and the onion, then squeeze out the moisture. Add the eggs and a bit of initial seasoning. Stir in the thyme and then leave the mixture – don’t continue stirring. In a non-stick frying pan, heat 1/8” of oil to simmering and gently place the desired amount of mixture in the oil, frying until brown (3-4 minutes depending on size). Carefully flip and repeat on the other side. These are great as a starch with your main course or as a small appetizer. Served warm, with sour cream and chives.

For Christmas Cheer, Go West

Continued From Page 25 and learn how to taste wine like a pro, all while enjoying great company and spectacular wines. Taste & buy many newly released or unreleased Fielding wines at the second annual Big Bold Reds event. The cost is $30 pp, $20 for Wine Club Members and includes the featured wines, cheese and charcuterie. Fielding Estate Winery - 4020 Locust Lane, Beamsville. 905.563.0668. • Holiday Mala Making Workshop Thursday, Nov. 23, 7-9:30 pm. Spend the evening with friends sipping wine and making merry!! Let your creative and spiritual energy flow during our Holiday Mala Making Workshop. Explore therapeutic energy by creating and practicing your own mala bracelets during the workshop. Or create a personal mala gift for that special someone. We’ll include a glass

26 clubwest.ca | November/December 2017

of your favourite Cave Spring wine and a bottle of Cave Spring Riesling to enjoy at home during the holidays! Wander through the wine shop and explore our unique gifts and stock up on your holiday wine. Space is very limited! E-mail: wineshop@cavespring.ca or call 905-5623581 ext. 302 to reserve! Tickets $85 pp inclusive ~ includes a glass of Cave Spring wine and a bottle to take home! Cash wine bar available during workshop. Cave Spring Cellars, 3836 Main Street, Jordan. • Smithville Santa Claus Parade - Saturday, Nov. 25 at 2-4 p.m. The 27th annual Smithville “Christmas in the Village” Parade leaves from the Community Center (arena) and proceeds along Reg. Rd. 20 (old Hwy. 20), past Town hall to the intersection of Canborough Road and Reg. Rd. 14. December 2017

• Holiday Murder Mystery Dinner & Dance – Friday Dec. 1. Back by popular demand and just in time for the holidays or your holiday party, “It’s a Mystery to Me” is back. Your evening starts with a cash bar and mingling, followed by a murder mystery dinner theatre, then a dance with DJ and late night buffet. Casablanca Winery Inn, 4 Windward Drive, Grimsby. 905-309-7171. • Grimsby Santa Claus Parade, Saturday Dec. 2, 5:15 p,m Starting at Town Hall Livingston Ave. Theme “150 years of Canadian Traditions” one of the longest running events in Grimsby. Each year the parade consists of approximately 90 entries which include community floats, walking groups, marching bands and various entertainment. The Grimsby Santa Claus Parade is the perfect kickoff to your holiday celebrations - don’t miss it!


Chef In Residence CUISINE

Hesselback Potatoes: Ground Level Excellence A great way to show off a bit, these are pretty simple, yet elegant. INGREDIENTS • 2 Medium-sized potatoes (I used Yukon Gold) • olive oil • salt and pepper • chopped herbs – (thyme, parsley, rosemary) DIRECTIONS Slice a flat-side to the potato so it sits steady. Lay 2 skewers or chopsticks, on a cutting board with the potato between them. Slice the potato to the chopsticks and continue until all the potatoes are similarly prepped. This leaves a sliced potato, but still attached at the base. Drizzle with olive oil and seaBake on a sheetpan in a 325F oven until son to your preference. crispy, golden coloured...about 30 min.

Baste with a bit more oil and finish baking for 15-20 minutes more. Serve immediately.

For Christmas Cheer, Go West

Continued From Page 26 • The Five Elves Yuletide Tour – Dec, 2-3. Join us for our Holiday Open House as we celebrate the season with our neighbours – Featherstone Estate Winery, Malivore Wine Company, GreenLane Estate Winery and Ridgepoint Wines. Each winery will have their own special events all weekend – back vintage tastings, food pairings, cocktail ideas and sleigh rides. Tickets: $20pp+ HST. Ticket fees will be donated to Village of Hope, hoping enough funds are raised to provide a toy, hat, mitts and socks to 130 kids. Each winery will also try to fill a wine barrel with donations of non-perishable food items. There will be lots of holiday entertaining ideas on offer, as well as unique tastings. 888-846-3526. • Kacaba Vineyards Holiday Open House -Dec. 203. 11 am-5 pm. Great

food, wine tastings, gifts and lots of wine to stock up for Christmas. Help us toast to a great year and a wonderful holiday season. To RSVP or for more information call 905-562-5623. • Puddicombe Polar Express - Dec. 3rd, 10th, 17th. Celebrate the season with our version of the Polar Express! Children love this Christmas pajama party where Mrs. Claus tells the story written by Chris Van Allsburg while guests enjoy nibbling on cookies and sipping hot chocolate. Children will enjoy a train ride to the Magical North Pole (or wagon, weather permitting). Puddicombe Farm & Estate Winery, 1468 Hwy. 8, Winona. 905-6431015. • Midnight Magic Cooking Class, Sunday, Dec. 3, Noon-2 pm. Andrew Thorne executive chef, The Good Earth Food & Wine Co. hosting a small dinner with

friends this New Year’s Eve? Let Andrew share a few ideas to ensure you celebrate in style. Good Earth, 4556 Lincoln Avenue, Beamsville. 905.563.6333. • Afternoon Tea - Dec.17. Includes homemade finger sandwiches, scones with jam and clotted cream, biscuits, tarts, cakes, trifle and other surprises. Come dressed for the occasion. $25pp. Price includes HST. London Born Wine Co. 3749 Walker Rd, Beamsville. Ph: 905563-7256. • New Year’s Eve Celebration – Dec. 31 at the Peach King Centre, 162 Livingston Avenue, Grimsby. Enjoy FREE indoor skating at the Peach King Centre, sponsored by Tim Hortons, as well as outdoor skating, children’s activities, food and snacks. An early New Year’s celebration with fireworks takes place 6 pm. More info: www.grimsby.ca

November/December 2017 | clubwest.ca

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Chef In Residence CUISINE

Sweet Potato Tartlette INGREDIENTS • 1 medium sweet potato (about 1 lb) (peeled and diced) 1 tblsp butter • 1 small knob of fresh ginger, peeled, grated • Spices (depending on your taste, maybe cinnamon, nutmeg, cardamom) • 2 prebaked tart shells DIRECTIONS Simmer the sweet potato in a bit of water until tender and drain. Mash with a fork and incorporate the butter and your seasonings. I enjoy a lot of ginger but add enough to suit your palate. Once it’s cool enough to handle, place in a piping bag and pipe this into your shells. This can be served warm but room temperature is also nice and allows the filling to ‘set’ a bit more. I sprinkle mine with a bit of Maple Syrup to finish. Bon Appetit!

For Christmas Cheer, Go West

Continued From Page 27 Multi-Date Events • Restoring a Canadian Distilling Tradition – You are invited to visit our distiller and sipping room. Daily tours available during fall and winter hours by appointment at both 12 Noon and 3 pm. $5 pp for all daily tours. Reservations required as space does fill up quickly. Dillon’s Distillers, 4833 Tufford Rd, Beamsvill. Ph 905-563-3030. • Fantasy of Trees – From the end of November to early December The Rotary Club of Grimsby invites you to visit the Grimsby Museum to discover the Christmas spirit. Dozens of beautifully decorated Christmas trees, wreaths and urns are raffled off every year, come on down and try your luck or simply enjoy the holiday display for free! Great silent auction items, too. Grimsby

28 clubwest.ca | November/December 2017

Museum, 6 Murray St. • Winter Festival of Lights - Visit Canada’s foremost illumination festival the Ontario Power Generation Winter Festival of Lights in Niagara Falls, Canada – Nov.18-Jan. 31. Each winter the magic of the holiday season is capatured and this winter will mark the 35th season. Be sure to attend the brightest season yet! Tour our 8km long illumination route that travels through the beautiful landscapes of the Niagara Parks, Dufferin Islands and surrounding tourist districts. There is no admission fee to view the illuminations but donations are gratefully accepted by festival ambassadors at the exit of Dufferin Islands (suggested contribution ($5-$10 per car; coach bus’s $1 per passenger), with proceeds used to enhance the lights and displays. • New Year’s Eve Dinner & After Party

– Dec. 31. Celebrate a fabulous year and new beginnings for 2018 at The Winery Restaurant. Hosted by Executive Chef Jason Parsons, you’ll start the evening with a wine country reception before enjoying a 5-course dinner with perfect wine pairings in the beautiful dining room. After dinner, the party continues with music and a dessert reception, including Icewine marshmallows over the fire. Just before the stroke of midnight, we’ll gather in front of the fireplace to welcome in the new year with glasses of our awardwinning sparkling wine. Black tie optional. $225 pp, exclusive of taxes and gratuity. This event sells out quickly each year! Make reservations online or call 1-888-673-5537 ext. 2. Peller Estates, 290 John Street East, Niagara-onthe-Lake. Ph: 905-468-4678.


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