ClubWest January February 2019

JANUARY/FEBRUARY EDITION 2019

Marquetry:

A six-decade hobby for Grimsby's John Sedgwick

Myth &Legend:

Infamous robbery of '29 a lesson of vice and virtue

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VOLUME 4, NUMBER 4 • JANUARY/FEBRUARY 2019

Grimsby’s John Sedgwick is at home in his workshop.

His 60-year passion for marquetry has resulted in many remarkable works.

Page 6.

Page 6 – Exquisite art of marquetry Page 13 – Beamsville bank robbery lore steeped in annals of local history Page 16 – Portugal is #1: Five reasons why Portugal is the world’s top travel destination Page 23 – Tasty seafood treats all with flair from Chef Jan-Willem Stulp JANUARY/FEBRUARY EDITION 2019

ON THE COVER Photographer Joanne McDonald captures Grimsby craftsman John Sedgwick with his “first masterpiece” - a music box.

2 clubwest.ca | January/February 2019

Myth &Legend:

Infamous robbery of '29 a lesson of vice and virtue

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A six-decade hobby for Grimsby's John Sedgwick

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

- Benjamin Franklin There are people with hobbies and then there is John Sedgwick.

John is the embodiment of what we love to showcase with ClubWest Magazine. Our goal, from the outset, has been to tell the stories of those whose passions, pursuits and pasttimes dominate their lives.

After 60 years of honing his marquetry skills, one could surmise John has a passion for his craft.

And he is awesome at it!

Countless people invest all kinds of time, money and effort in the things which interest them - and as well they should.

Life’s distractions are what keep things interesting.

Not everyone obtains a level of expert or even good at some of the things they do, and it does not matter one bit.

Take a beer league hockey...some may be better than others, but so what. It does not change either’s love for the sport or the joy extracted from a night of skating and camaraderie before and after the game.

It is quite likely there are others who have the same sort of passion for marquetry - defined as: a technique where various wood veneers are precisely cut to create a design. Yes, I had to look it up to be sure I understood.

However, John has developed his skills to a master craftsman level. That goes far beyond the level of an occasional workshop jockey. And good on him!

Even our contributors fit that passion mold. Our travel writer, Lorraine Simpson, and our Chef in Residence, Jan-Willem Stulp, are two perfect examples of people who have a passion for something and opted to make a career out of it.

As well, Joanne McDonald, much like myself, wasn’t just bitten by the writing bug. We were consumed by it.

All of us love what we do. Speaking for myself, I cannot imagine doing anything else.

In the writing game, it is difficult to attain a true standing as a master of anything. You are only as good as your last story.

Lorraine has travelled the world filling a suitcase with an immense and intimate knowledge of some of the best places to see, stay and enjoy. Jan-Willem? Just read his articles and you can see how personal creating tasty dishes is for him.

Much of what he does and how he does it ties to his upbringing and experience for European flair but with LOCAL ingredient influences.

People love this little magazine because of the unique stories we tell of people who are putting a great deal into life, told by people who love what they are doing.

It shows.

Publisher, ClubWest Magazine Mike Williscraft

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5

Exquisite art of marquetry 60 years in the making

John Sedgwick’s first “masterpiece” - a music box. McDonald- Photo

By Joanne McDonald cratch the veneer from John Sedgwick and you’ll find a man who loves wood.

His Grimsby home is a showcase of award-winning marquetry created on furniture that he has made, a testament to both the ancient art of exquisitely worked veneers and his skill and passion for the work.

His woodworking shop out back is a place of mindfulness where the world disappears in the focus of the wood. Lines of clamps hang from the shop walls with a precision that speaks to his profession as a mechanical engineer.

It appears there are clamps enough to lock down a fort, yet says Sedgwick, gleefully sharing the woodworkers’ universal lament, you can never have too many clamps.

“He who dies with the most clamps wins.”

In the corner sits the piece de resistance - a carousel - 20 years of intricate marquetry in the making and now just eight months short of completion. It is a masterpiece.

Constructed on a mechanically engineered rotating circular platform and expertly overlaid with artful figures and patterns made of gorgeous wood veneers, the carousel now awaits Sedgwick’s eight hand carved Roman soldiers driving horsedrawn chariots to complete the labour of love.

Researched and themed around the ancient Romans, Sedgwick started carving the

S

Grimsby’s John Sedgwick’s woodworking shop is an escape for him where all disappears except his hobby. McDonald - Photo

horses and making the chariots two years ago. He is now working on the tack to drive the teams.

Marquetry is an intricate and labour-intensive technique where different natural colours of wood veneers are carefully cut to fit precisely together, creating a spectacular design in a single sheet or picture.

“Think of paint by numbers with no numbers and no paint, just naturally coloured wood fitted together like a jigsaw puzzle to create a design or pattern,” he says.

Sedgwick is a fine gentleman.

He speaks with the authority

of decades dedicated to the art and his enthusiasm retains the delight of the youngster who received his first hobby veneer kit, a Christmas gift from his father when he was 12 years old.

He was born in England, the Village of Kent where everybody knew everybody and “everybody had a hobby that didn’t plug in.”

His father, Harold had the foresight to introduce his son to the fine art, but could hardly have known the enduring joy it would bring.

There was a company in the UK that sold veneers to the

Continued From Page 7 furniture industry. Large sheets were custom supplied and the discarded bits would end up in a dumpster.

An industrious employee saw an opportunity to use the leftover pieces and he developed a kit with all the ingredients to complete a small craft project.

One of the popular hobbies at the time was paint by number kits.

The employee took the paint by number pattern and thought, “what if I cut the veneers and put numbers on them.”

He took small pieces of veneer, stamped numbers according the paint by numbers pattern and packaged them with a scalpel, a bit of sandpaper, and a few basic instructions to make the kits that are still sold to this day.

“The concept of the kit was to show that you can paint any

design and any pattern with wood.”

By the age of 16, Sedgwick was fascinated by the process.

He would ‘dumpster dive’ behind cabinet shops to glean small pieces of discarded veneer. He studied and learned and began making his own patterns.

The focus on marquetry would go into hiatus for the next few years as Sedgwick, at the age of 18, went into the British Army and served for two years before emigrating to Canada.

He married his wife Maria and together they raised a family while Sedgwick worked on building his own manufacturing company designing automated equipment.

Eventually he found a few extra hours and returning to the fine art in 1982 he turned his focus to finding others who shared his passion. “I thought there must be more people

doing this.”

There was a founding society in the UK and France and as it was the days before the internet, he wrote to England and asked if there were any members in Canada and the US. He received the names of eight people attached to the British society.

They lived far and wide from Kingston and Niagara through to Detroit and the US. He wrote each one a letter.

Four were actively doing marquetry, two were older cabinet makers by then in their late 70s and two were hobbyists. They formed the Marquetry Society of Canada in 1983.

“I had never met anyone else

Hand-carved Roman soldiers and horse-drawn chariots will complete his carousel. McDonald - Photo

PASSIONS Marquetry Continued From Page 8 and wanted to see what others were doing,” Sedgwick said.

He started going to wood shows and meeting people with the shared passion and found the woodworkers’ mecca at Lee Valley Tools where he regularly teaches seminars at locations across the Greater Toronto Area (GTA.)

Students spend a day creating their own projects and learning techniques, some of which come from practices used by the Egyptians more than 3,000 years ago.

Much of Sedgwick’s work has involved repairs of marquetry, including music boxes dating from the 1880s.

Through the process and by necessity he has also honed

skills in furniture making, furniture repair, wood carving and turning. And each time he moves on to a new project, of course, he needs more tools - a need to which every woodworker will attest.

His work has earned best of show and best of class awards at juried competitions in Canada, the United States and the U.K.

John Sedgwick provides a craftsman’s touch. McDonald - Photo November/December 2018 | clubwest.ca

9

Continued From Page 9 He has contributed to two books and written many articles. His work has graced the covers of two Lee Valley cataloguemagazines and a catalogue. But always, Sedgwick says modestly, just when you think you’re great, you’re only good.

He finds others, highly skilled, who share his passion In the corner sits the and he continues piece de resistance - a carousel to learn.

- 20 years of intricate marquetry Closer to home, in the making and now just eight Sedgwick months short of completion. was invited last month It is a masterpiece. to exhibit a collection of his work at the Christmas meeting of the Grimsby Probus Club, a sagacious social group by definition, that meets strictly to enjoy the camaraderie of networking with old friends who share decades of professional and life experiences.

For more information about marquetry and photos of Sedgwick’s work visit: http://www.marquetry-inlayrestorations.com/

John Sedgwick at home at his design desk. McDonald - Photo

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That happened:

Beamsville police chief takes on gang of bandits in bank robbery gun fight

By Joanne McDonald This is a story of virtue and vice - a courageous police officer facing down bandits in a broad daylight bank heist.

The date was April 16, 1929, a time when criminals got the lash, and police reports read like Bonnie and Clyde on the front pages of the Grimsby Independent, the local digs of journalism at its centuryago best.

Responding to a call for help that day, Ernest Juhlke, Beamsville’s Chief of Police singlehandedly faced down a gang of brazen outlaws who opened fire on him as he interrupted a robbery in progress at the Beamsville branch of the Bank of Commerce.

“Chief Juhlke, without a moment’s hesitation, drew his gun and started for the bank only to be fired on by the bandits on guard at the bank door and the driver of the car standing near,” reported headlines of the day.

“Juhlke engaged in a shoot-out with them from across the street, but the robbers jumped into a waiting car and took off up Mountain Street, switched cars, and made their escape.”

Juhlke was not reported to be injured and the chase was on, following every clue from the spot where the bandits changed cars to a straw stack where they had tossed a Remington automatic shot gun fully loaded and cocked at the side of the road.

“Provincial police were on the warpath in the Grimsby district following a report from Alfreda, seven miles from here, stating that a large blue touring car containing six men had hurtled through the main street at about sixty miles an hour,” reported the April 24, 1929 edition of the Grimsby Independent.

“Inspector William Stringer, in charge of the chase for the Beamsville bandits immediately went to Alfreda accompanied

by Provincial Constable W. Embleton and Chief of Police Juhlke of Beamsville.”

When they arrived at Alfreda, however, “the clue was too cold to be followed” and no trace of the car was found.

The infamous Beamsville bank robbery was making Grimsby Independent headlines in 1929.

PASSIONS History Continued From Page 13 When they arrived at Alfreda, however, “the clue was too cold to be followed” and no trace of the car was found.

“Inspector Stringer is of the opinion, reports from Beamsville stated, that there is every possibility the men seen careening through Aldreda may have been the perpetrators of the raid on the Canadian Bank of Commerce branch in Beamsville.

Local officers in the district think the men may have been making their way towards the Caledonia district or towards Welland.”

“Men stopped by Customs officials at

Walkerville as suspects of the Beamsville robbery were later found to have had no connections with the robbery, it is said.”

“Provincial Constable Embleton, Inspector Stringer and Chief Juhlke visited the spot where the bandits changed cars and found hidden behind a straw stack at the side of the road a Remington automatic shot gun fully loaded and cocked.

Police believe that the gun was thrown there by the bandits as they chased cars and made their escape.”

LOCAL ARCHIVES You don’t have to look further than Lincoln and Grimsby archives to find local

history in all its colour.

A gold watch that was presented to Chief Juhlke by the Canadian Bank of Commerce and inscribed “for courage during the hold-up at Beamsville” is part of the permanent collection at the Town of Lincoln Museum and Cultural Centre in Beamsville.

“It was four against one,” said museum event and program facilitator Sylvia Beben, retelling the story that has been told time and again through the last century.

“As we go through the collections we find there are so many interesting stories to tell about the history of the town, like Chief Juhlke and this pocket watch,” Beben said.

“This was a man who served his town with honour. It took a lot of courage and he was an example of our emergency service providers who put their lives on the line every day for our safety.”

Beben said her favourite part of the Lincoln collection is the archives, “people’s handwritten notes, letters and diaries. You almost hear their voices through those words.”

AS TOLD BY JUHLKE’S GRANDSON A search of information provided by the Grimsby Historical Society Archives located at the Carnegie Building in Grimsby found an article written by an unidentified descendant of the police chief.

From that note: “I only recently heard this story from my father. He was born two months after the event and for that reason his version of the story is sketchy and his facts may not be completely accurate.”

“According to Dad: On 16 April 1929 a small gang of men robbed the Beamsville Bank of Commerce. Police Chief Ernest

Sylvia Beben, event and program facilitator at the Town of Lincoln Museum and Cultural Centre in Beamsville said the watch possibly opens at the bottom and it includes a decorative top which rotates and was possibly used to move the hands on the face of the watch.

Continued From Page 14 Juhlke engaged in a shoot-out with them from across the street, but the robbers jumped into a waiting car and took off up Mountain Street, switched cars, and made their escape. They made off with $2,000.

The Provincial Police were called in to help with the search.

Victor Juhlke, who was a constable serving in Vineland, joined Ernest and the provincials in the manhunt that followed. There was still a bit of snow on the ground and Ernest and Vic saw what they thought were tracks going into a field near a vacant house, but the provincial cops ignored them.

When Ernest and Vic went back to check to the house and field, they saw signs of a lot of tracks near the house and near an old oak stump in the field, but the robbers were long gone by then.

Dad said that Mildred Keown, who worked at the SM Culp coal Company office in Beamsville (where Ernest’s brother Gustav Albert also worked) had seen a group of strange men in a Packard in town the week before, and that their activity had made her nervous.

He also said that one of the men had been caught after bragging about the robbery in a pool hall - one of the people who heard him was a cop. (I haven’t found anything that corroborates this, though.)”

Articles in “The Niagara Falls Gazette” found online, fultonhistory.com show that seven men were involved in the robbery and were captured in Massachusetts, U.S. in May 1929. Two of the men were sent back to Canada, pleaded ‘guilty’ for a lesser sentence and to avoid receiving “the lash.”

More from the local archives: Chief of Police Ernest Juhlke, of Beamsville, died Sunday, September 22, 1935 in the Kingston General Hospital, where he has been a patient for the past few weeks.

About a year and a half ago he was confined to the hospital for several weeks, but recovered sufficiently to return to duty. A little over a month ago, however, he was again stricken and his condition gradually became worse.

In his 54th year, he was born in Germany and came to Canada 45 years ago.

He had been on the Beamsville police

Inscribed on the back of the gold pocket watch ‘Presented by The Canadian Bank of Commerce to Police Chief E.E Juhlke For Courage During the Hold-up at Beamsville ‘Apr 16th 1929.’

force for over 20 years. During the war he held a responsible position with the Imperial munitions board.

Following the armistice he again joined the Beamsville police department.

He had also been a Lincoln county constable for the past several years...One exploit of the chief ’s received wide publicity. That was on April 16, 1929, when,

although out-numbered four to one, he engaged in gun battle with the bandits who held up and robbed the Beamsville branch of the Canadian Bank of Commerce...Surviving, besides his wife Daisy, Chief Juhlke leaves three sons and two daughters: Edmund, Carl, William, Connie and Jeanette.

It was further learned that Juhlke died from cancer. His son Carl, fought in the Second World War. He was wounded and taken by Germans as a prisoner at Dieppe. Juhlke’s son William also served in the war and will killed in action. Edmund had a son named Charlie who had the pocket watch which was passed on from his father. He had it in his home for 25 years.

January/February 2019 | clubwest.ca

15

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Portugal tops world’s travel destinations

Here are five reasons why

The City of Porto in northern Portugal.

By Lorraine Simpson his year, Portugal was the runaway winner at the World Travel Awards with no less than 17 awards including World’s Best Destination and World’s leading Golf Destination.

This comes as no surprise to me as I absolutely love this country.

There are many reasons that Portugal topped all other tourist destinations for the second year running but here are my Top 5.

1. The Food - As a foodie, I love Portugal for the food.

Feijoada of red or white beans, beef, pork and sausages. It will make you come back for seconds (or thirds).

Try the delicious meat-lovers dish of

T

18 clubwest.ca | January/February 2019 September/October 2018

Cozido a Portuguesa with beef, pork, chicken, blood sausages and smoked pork parts. I love the grilled bacalhau (cod), sardines or octopus.

Portuguese rice with onions and olive oil that will make you never want white rice ever again.

Queijo fresco, a creamy, soft, white cheese pairs perfectly with traditional bread fresh from the padaria. Wash it down with vinho verde (white wine usually from the Minho region) or a bottle of ice-cold Superbock or Sagres, and you’re good for a siesta.

2. The Wine. You will be surprised by how inexpensive vinho verde is for its quality.

They can be fresh, vibrant and fruity.

Portugal is known all over the world for Port wine, which is typically red and sweet and often served as a dessert wine.

Legend has it that – to protect the wine during the long sea voyage – it was ‘fortified’ prior to shipment with the addition of a small amount of grape spirit, or brandy, which increased its strength, prevented it from spoiling and gave it that sweet taste.

One of my favourite wine regions and most picturesque places in the world is along the banks of the Douro River from Porto.

If you prefer your wine to be robust and full-bodied you might want to try a bottle from here made from grapes

PASSIONS Travel

The Lisbon Market Hall.

Continued From Page 18 grown on steep, terraced vineyards that look so magnificent rising from the river.

3. The beautiful cities. - Porto won me over several years ago and it has had a place in my heart ever since.

Set picturesquely astride the River Douro downstream of the wine estates that made its name, Portugal’s second city comes alive in spring and is a perfect time to visit.

The history of Porto dates back to the 1st century BC when, under Roman rule, the city played an important role on the main trade route between Lisbon and Braga.

At the time, the city was known as

Cale, or Portus Cale (Port of Cale, the origins of the name of Portugal), and was situated on the banks of the Douro River where today Porto and Vila Nova de Gaia are located.

With its medieval heart, contemporary buzz, magnificent goldleaf-laced churches – oh, and a rather nice signature drink of the same name– Portugal’s second city merits a visit at any time, but has a special charm in April and May. After the rains of winter there is lovely freshness and greenness to the city, and once again the cafés and restaurants that line the River Douro and the outlying beaches are coming back to life.

Porto is a city compact enough to

enjoy in 36 hours but, as the author J.K. Rowling discovered when she lived and taught there, there is something inspirational about it that tempts you back.

In the south you will find the fairy tale city of Sintra.

This little city, located a outside of Lisbon, has so many castles that it is almost unreal: Every castle is built in another style — from a Moorish defence castle, to the classically Portuguese national palace, to the surreally colourful Palácio da Pena, which looks like straight out of a Disney movie.

My favourite palace was Palácio de Monserrate which was built as a 19th January/February 2019 | clubwest.ca

19

PASSIONS Travel Continued From Page 18 century version of an Arabian night’s dream.

4. The Art and, of course, the Tiles - I can’t get enough of the azulejos - “Azulejo” is a word used in Spain and Portugal to designate a glazed tile: a terracotta tile covered with an opaque glazing.

In these two countries, azulejos have been frequently used since the 13th century to cover and decorate walls, fountains, pavements, ceilings, vaults, baths, or fireplaces. I especially love the old ones which are often beautifully crafted and painstakingly hand-painted.

Portugese ceramics are always a great buy.

5. The Shopping. Prices in Portugal are some of the most affordable in Europe and your dollar goes a very long way. Pottery is one of the best buys especially the pottery covered with brightly coloured roosters from Barcelos are legendary.

In fact, the rooster has become the virtual symbol of Portugal. Blue-and-white pottery is made in Coimbra and often in Alcobaça. My favourite items come from Caldas da Rainha.

They include yellow-and-green dishes in the shape of vegetables (especially cabbage), fruit, animals, and even leaves. Vila Real is known for its black pottery, and Aceiro is known for polychrome pottery.

Some red-clay pots from the Alentejo region in the southeast are based on designs that go back to the Etruscans. Atlantis crystal is another good buy.

Suede and leather, as in Spain, are also good buys. The best buy in Portugal, gold, is strictly regulated by the government.

Jewellers must put a minimum of 19.2 karats into the jewelry they sell.

Filigree jewelry in gold and silver is popular in Lisbon and elsewhere in Portugal. Travelling to Portugal has never been so inexpensive.

Flights from as little as $800 and hotels from under $100 a night if you are on a tight budget. For much more info and to join one of our hosted group trips to Portugal check out: www.conciergetravelgroup.ca or call ClubWest’s travel guru, Lorraine Simpson, and ask about any travel needs you may have – 289-273-8095.

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Casa Toscana

The recipe for business success - Keep It Simple - certainly applies to Casa Toscana.

The Grimsby eatery prides itself exemThe recipe for on business success Keep It Simple plifying the best in certainly applies to Casa Tuscan cuisine which, Toscana. in turn, prideseatery itself on The Grimsby a simple plan...being prides itself on exemplifying the best in Tuscan cuidelicious. sine which, in turn,isprides “Tuscan food simitself on a simple plan... ple, but very flavourbeing delicious. ful,” saysfood Casais Toscana “Tuscan simple, but veryLuca flavourful,” owner Vitali. says Casa Luca “It Toscana is basedowner on five Vitali. ingredients: garlic, to“It is based on five ingrematoes, olive oil, herbs dients: garlic, tomatoes, and oil, passion.” olive herbs and passion.”

With all dishes made With all dishes made from scratch on site from scratch on site daily, daily,says Luca says their Luca their goal is to goal is ato100 provide a 100 provide per cent authentic meal such as one per cent authentic meal would have in would Florence. such as one “We import all our inhave in Florence. gredients right down to import all which our the“We semolina flour, comes from the Altamura, ingredients right down intothe Province of Bari. the semolina flour, It is a wheat varietal you which comes from can only get there,” notes the Altamura, in the Luca.

Province of Bari.

It is a “We use that to make our pasta fresh every wheat varietal you can day.” only get there,” notes Running a family busiLuca. ness is nothing new to “We use that to make Luca.

His family Italyevery run two our pasta in fresh farm businesses, which is day.” the point of origin for his Running a family imported olive oils. His

aDvERTORIal

summer months.

Each day, the restaurant features 3-4 pastas and three meat dishes.

“On weekends we also have seafood items,” notes Luca.

“We are not items,” notes about Luca. garlic bread or spaghetti and “We are not about meatballs. We try to edugarlic breadabout or spacate people what it ghetti and meatballs. is like to enjoy a truly Tuscan try meal. showcase We to We educate the very best in Tuscan people about what it cuisine.” is In like to enjoy a truly January, there will Tuscan meal.

We showalso be an opportunity for area residents to learn case the very best in the secrets of Tuscan cooking Tuscan cuisine.” as Luca and his team will This January, there offer a series of five cookwill also be an opportuing classes.

Thefor classes will be on nity area residents Tuesday afternoons to learn the secretsstartof ing Jan. 15 at a cost of Tuscan cooking as Luca $125 per person per class. and his person team will “Each willoffer learn Luca Vitali has been a Main Street Grimsby ahow series of five cooking to cook a full meal in each class,” says Luca, merchant for nearly 10 years. classes. adding capacity is limited, business is nothing new has experienced this The classes will be Luca Vitali has been a Main Street Grimsby merchant so call right away to avoid to Luca. year. on Tuesday afternoons for nearly 10 years. disappointment.

His family in Italy run “When ‘house’ is part Main Street shop was the lowed the olive oil shop starting - Jan. “It’ll benext like aweek trip to Italy, first balsamic oil to into the restwoolive farmand businesses, of expand your name, Casa without the long flight.”

15 – at a cost of $125 per dispensary in Canada. taurant, com- it was a which is the point of means house, person per class.

The success of that busi- plete with a origin for his imported natural to move into “Each person will ness created the opportu- very busy paolive oils.

His Main the only house in the nity for the growth Casa tio in the sumlearn how to cook a Toscana has experienced mer Street shop was the heartmonths. of downtown full meal in each class,” this Each itday, firstyear. olive and balsamic when came availsays Luca, adding “When ‘house’ is part of the restaurant oil dispensary in able,” Luca says. capacity is limited, so your name, Casa means features 3-4 Canada.

That and expansion has al- call right away to avoid house, it was a natural to pastas move the only house three Theinto success of that lowedmeat the olive oil shop disappointment. in the heart of downtown dishes. business created the to expand into the res“It’ll be like a trip to when it came available,” “On weekopportunity for the taurant, complete with Italy, long Luca says. ends we also Everything on thewithout menu is the fresh-made growth Casa Toscana a very busy patio in the flight.”

Luca Vitali.

That expansion has alhave seafood daily, says owner

Bringing Tuscany to Main Street

22 Main Street West, Grimsby 289-235-8888 • www.casatoscana.ca Specials effective Thursday, December 13th - Wednesday, December 19th, 2018

Harvesting our Canadian Coasts

By Jan-Willem Stulp urrently there is an increasing amount of discussion about what’s happening, climate-wise, to our country, and actually, to the world itself.

Is it global cooling, global warming, climate change, or just weather? That there are differences in what’s going on is pretty obvious. And yet, there are conflicting pieces of information about the ice at either pole, the ozone, and how much of the greenhouse gases, percentage-wise, are actually man-derived.

While all that may not be as clear as it could be, what is very clear, at least to me, is that we ought to be taking care of the world, beginning in our own yards, towns, provinces and country. And it’s about time, too.

When I was a lad, growing up in Europe, there was a significant drive already in the mid-seventies, to be environment conscious. Glass recyclers were everywhere, resources were utilized sparingly, and green energy, from methane or wind, was available then already. But the waters were largely polluted, the fish sparse, and not fit for consumption.

On the North sea it was different of course; Deepsea fishing for mackerel with a group of others, we quickly were reeling in all kinds of good-size and delicious fish! Very good eating.

My parents emigrated, and we moved to the Rockies. The town where we lived was a mill-town, like many of the towns there. Quite remote, with very little creature comforts, a ‘rustic’ life, shall we say. But the rivers were clean, the wilderness pure, and the snow, very, very deep.

And the lakes! They were everywhere, large small, deep, shallow, and full of all sorts of fish. Many were virtually inaccessible, until the winter, when you could snowmobile up to

C

them, and go ice-fishing.

In the summer, some of the mountain lakes were ice-cold, due to the depth, and the glacier fed creeks, great for trout and fish like lingcod, splake and dolly varden, a type of char.

All this was fresh-water fishing of course, but with that, and the Salmon that was readily available in the river, we learned to find, and enjoy various ways to prepare and preserve fish.

Hard to imagine there could be a limit to the thousands and thousands of kilometers of land, coast, forest and water.

As a teen, and novice cook, I began reading, and one of the books that totally changed my naïve perspective on the ‘unspoiled’ vastness of Canada, particularly it’s coasts, was Pierre Berton’s book on Canada.

A thoroughly enjoyable book, it highlights the way Canadians have essentially pillaged many of the resources, without much thought to the future.

Cod, salmon, seals and whales, all pushed to the edge, because supply was deemed inexhaustible.

Thankfully, that’s changing, although much of it is still more of a political ball, than a genuine realization of a serious problem. Still, there’s much reason to be optimistic; the plight of our waters, fresh or salty, is better than it has been in some time. And this means more and more seafood is becoming available from Canadian sources, sustainably raised and harvested, and reasonably priced.

And that’s a good thing; with the search continuously on for the next health food, fish has never been far from the top of the list; from skin and joint health, to fighting depression, seafood is good for us.

Try these recipes, and if possible, buy Canadian!

(Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)

January/February 2019 | clubwest.ca

23

Chef In Residence CUISINE

Seafood Chowder Seafood Chowder is something we often make at the Grand Oak; aside from being really enjoyable to make and great to look at, our guests rave every time we do this; several of them come by and purchase a few liters to take home with them.

Our chowder is more like bouillabaisse, and less like the tomato-based Manhattan Clam Chowder. Featuring several types of seafood, and vegetables, the chowder is finished with heavy cream. A large helping is easily a meal by itself.

INGREDIENTS • 2 lbs various seafood pieces; (I use haddock, shrimp, cuttlefish, scallops, mussels, clams and salmon) • 1 lb vegetables, diced, (1 onion, ½ fennel, 1 carrot, 2 celery ribs) • 2 large tomatoes, peeled, seeded, diced

• 1 large potato, peeled, diced • 1 sprig of fresh thyme • 1 lemon, zested, juiced • 1/2 L vegetable stock • 1/2 L 35% cream • salt, pepper, paprika DIRECTIONS In a pot, sauté the vegetables, then add the stock, the potatoes, tomatoes, and a light seasoning of salt

and pepper, and a pinch of the lemon zest. Bring to a gentle simmer. At this point, I tend to sear off the small pieces of fish, but not the shellfish.

When the potatoes are soft, add the un-cooked shellfish, and then the cream, and as much paprika as you like. Bring to a simmer again, and adjust the seasoning with salt, pepper and lemon juice. I serve this with the seared fish sitting on top, and some in-shell mussels, for effect. And more bread……

For New Year’s Cheer, Go West

January 2019 • Twenty Valley’s Winter WineFest Weekend of Jan. 11-13. Food and drink lovers descend on the annual Winter WineFest. Celebrating its 10th anniversary, this free admission event, is sure to delight. It showcases some of the best VQA wines from celebrated winemakers and gastronomic pleasures from local culinary talent. Highlights of the upcoming festival include demonstrations from the Grape Growers of Ontario featuring their 8 Below Series; the chef inspired Sparkling Dinner and Icewine Brunch hosted by celebrity Chefs Connie DeSousa and John Jackson, owners of Calgary’s charbar and CHARCUT Roast House; and fantastic Canadian artists rounding out three days of live musical entertainment. Headliners for the 10th anniversary include Winter WineFest alumnus Ashley MacIsaac,

24 clubwest.ca | January/February 2019

kicking off the event on Friday night and Whitehorse, closing the festival on Sunday afternoon. Coleman Hell is welcomed to the Winter WineFest stage for his first time on Saturday night. Jordan Village.

• Snowshoeing Through the Vineyards - Jan. 12-13, 10am, 12pm or 2pm. The perfect gift for the person who values experiences over things. Back by popular demand! This all takes place during the always popular Winter Wine Fest in Jordan village, so you can enjoy our events & partake in the local winter celebrations. Don’t wait too long to book as this one sells out very quickly. Westcott Vineyards, 3180 17th St., Jordan. 905562-7517.

• Niagara Icewine Festival - Jan. 11–27.

For three weekends in January, the Niagara Region is transformed into a wintry wonderland, in celebration of one

of Canada’s most cherished products, Ontario Icewine. The 2019 Niagara Icewine Festival offers plenty for every taste – glamour and indulgence at the Niagara Icewine Gala, unique wine and food pairings at over 40 wineries, and vibrant outdoor street festivals. If you’re looking for luxury, you can’t miss Canada’s most lavish evening, the Niagara Icewine Festival Gala at Fallsview Casino Resort on Jan. 11. Dance the night away at this allinclusive evening of elegance, fine wine, and the best in Niagara culinary, with a “Northern Lights” theme. For the wine and culinary explorer, the Discovery Pass program is your ticket to eight unique pairings at your choice of over 40 wineries across the Niagara Region. For more information please visit our website http://niagarawinefestival.com/icewine-festival

Chef In Residence CUISINE

Pan-Fried Smelt In the early spring, the Great Lakes are teeming with a small fish called smelt; 4-5 inches at best, they swim close to the shores in massive schools.

In the past, when the smelt were running, people would wade in with nets, and quickly fill a pail or two with these little guys.

They are great fried, and eaten whole, almost finger food. You could batter them, but I’ve never been really fond of frying battered food. I have done a light dusting with seasoned breadcrumbs, and pan-fried them (outside, for the smell….)

INGREDIENTS • 1/2 lb smelt (readily available in your grocery store, frozen; but fresh is awesome)

• 1 Cup Breadcrumbs, seasoned with salt, pepper, garlic powder and paprika • Oil for frying • Lemons, if you like to finish with fresh lemon juice.

DIRECTIONS Gently toss the smelt in the seasoned breadcrumbs, which you’ll discard after-

ward. I use the sideburner on my BBQ, to keep the frying smell outside.

For presentation, (and efficiency) I have made a ‘raft’ of the smelt; just lay them in the hot oil, and fry them until they get crispy.

Serve immediately, with a lemony aioli, or a spicy dip.

For New Year’s Cheer, Go West

Continued From Page 24 • More Rock’n Times With Kacaba & Zooma Caters – Jan. 11-13, 18-20 and 2527. Savour an exotic North African-styled pairing. Experience Kacaba’s small batch Gewürztraminer Icewine complimented by the flavours of Zooma Caters panseared Moroccan spiced jumbo prawns, served over red pepper lychee couscous. A fantastic pairing not to be missed. $10 Food & Wine Match. Kacaba Vineyards Winery, 3550 King St., Vineland.

905-562-5625.

• The Great Canadian Celebration @ Wayne Gretzky Estates Winery and Distillery - Jan. 12-13, 19-20 and 2627. Skating and a DJ at Wayne Gretzky Estates. Come join us at Wayne Gretzky Estates for some outdoor fun, skating on our back pond while listening to DJ Dave Styles. Enjoy our outdoor Whisky Patio equipped with heaters, cocktails, Execu-

tive Chef Dodd’s food and more. Skate rentals are available. Saturday Noon-9 pm, Sundays noon-4 pm. Wayne Gretzky Estate Winery & Distillery, 1219 Niagara Stone Road, Niagara-on-the-Lake. 844643-7799.

• Icewine Event - 50 Ways to Leave a Sweettooth! - Jan 12-13, 19,-20 and 26,-27, Noon-5 p.m. Back by popular demand. We have thought of over 50 ways to use icewine in food recipes. Come visit us and try this year’s top 10. Harbour Estates Winery, 4362 Jordan Rd, Lincoln.

905-562-6279.

• Yoga for Stress – Jan. 16. 7 p.m. Join yoga therapy coach, Daphne Bennett, for two evenings of personal transformation and holistic healing. Learn gentle yet powerful techniques, to help you better manage stress, anxiety and depression.

No Yoga mats required-we will not be doing Asana/Yoga poses.. Grimsby Public

Library, 18 Carnegie Lane, Grimsby.

• White on Ice Dinner - Jan. 25 & Jan. 26, Niagara- on-the-Lake. Join us for our 5th Annual White on Ice Dinner. A dinner to celebrate Icewine as we head into the second weekend of the Icewine Village on Queen St. We will start the evening off with an outdoor reception in the Icewine Village and then head up to the gorgeous ballroom in the Courthouse There will be delicious VQA wines, mouthwatering cuisine from the Signature Kitchen Chefs and live musical entertainment and dancing. To finish the evening we will head back out to the Icewine Village for an Icewine toast under the stars. It will be a night to remember. From 7-11 pm, $100 per person (+HST). 905-468-1950 for more details.

• Dude Food - Jan. 26, Noon-2 pm, $95pp, with Al McEwen, Chef Instructor January/February 2019 | clubwest.ca

25

Chef In Residence CUISINE

Steamed Mussels Mussels are arguably the easiest of seafoods to prepare, (unless you’re into munching on seaweed: just dry and eat).

Mussels are easy to harvest, but just make sure that where you harvest, the shore is clean; the process itself is a lot like picking fruit. Whether you harvest your own, or purchase at your fishmongers, make sure you choose large, closed mussels, then rinse, and pick off the little ‘beard’.

Steaming mussels can be as complex or simple as you wish, but a little acid is good, for balance.

Remember this little hint; closed - raw = good closed - cooked = bad INGREDIENTS • 1 lb fresh mussels, washed • 1 small onion, slivered • 1 green onion, sliced • garlic oil • herbs, (I use thyme, mostly) • 2 Tsp acid; lemon juice is good, but white wine is nicer

• Salt and Pepper DIRECTIONS In a small pot with a tight fitting lid, saute the onion in a bit of garlic oil, and add the mussels, making sure you don’t add the water that may have dripped off the mussels.

Add the thyme, and season lightly with salt and pepper. Add the acid, and seal immediately.

The trick is to steam the mussels, not boil

them, so only a small amount of liquid should be used. Shake the pot occasionally, for maybe five minutes.

When the mussels are all open, add the green onion, and give it another 30 seconds, then serve immediately, discarding any closed mussels.

Try steaming this with beer sometime; awesome!) Perhaps serve with a slice of crusty bread for the delicious juices!

For New Year’s Cheer, Go West

Continued From Page 25 The Good Earth Cooking School. Saturday Night Hockey, NFL Football, NBA Basketball, Super Bowl Sunday… Al creates a menu for the arm chair athletes who love to cook and eat like champions! The Good Earth Food & Wine Co., 4556 Lincoln Avenue, Beamsville. 905-563-6333.

February 2019 • Friday Night Dinner Series/French Feb.1. So many of the classic culinary hot spots cultures 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 conversations.The cost is $55 per guest + wine, taxes and gratuities. Seating is

26 clubwest.ca | January/February 2019

limited and you can book your seats at the table by calling 905-563-9463. Themed menus will be posted one month prior to each themed evening. Redstone Winery, 4245 King Street, Beamsville.

• What’s the Big Idea/George Elliott Clarke - Feb. 7th. Part presentation, part moderated salon discussion. A revered poet, George Elliott Clarke was born in Windsor, Nova Scotia, near the Black Loyalist community of Three Mile Plains, in 1960. A graduate of the University of Waterloo Dalhousie University and Queen’s University (Ph.D., 1993), he is now the inaugural E.J. Pratt Professor of Canadian Literature at the University of Toronto. $40/session in advance. $50 at the door. Price includes lights snacks and one glass of wine. Henry of Pelham, 1469 Pelham Rd. 905-684-8423.

• Firehall Concert with Dala - Saturday, Feb. 9 - 8 PM. Juno nominees and

winners of the 2010 Canadian Folk Music Award for Vocal Group of the Year, Amanda Walther and Sheila Carabine of Dala write and sing in harmony best described as angelic. These two best friends met in their high school music class in 2002; they have since released five albums and toured extensively across North America. Darlings of the Canadian music scene, Dala are now poised to bring their fresh brand of acoustic pop music to the world. Tickets $30 in advance, $35 at the door. Station 1 Coffee House, 28 Main St. E., Grimsby. Ph 905-309-4000 • Love at First Bite - Feb. 14 @ 6-8 pm $95pp with Andrew Thorne, executive chef, The Good Earth Food & Wine Co. Looking for something a little less conventional for your Valentine’s celebration? Check out a love infused cooking class sure to please. The Good Earth Food & Wine Co., 4556 Lincoln Ave., Beamsville. Phone 905-563-6333.

Chef In Residence CUISINE

Bay Scallops Scallops are a very sweet seafood, considering that they live in Sea water, and are surrounded by salt all day.

Scallops are graded by count-perpound, so a higher number is a smaller scallop. Scallop shells are fairly big, compared to say, mussels or clams, but the size of the actual shell is rather deceiving.

If you harvested a four-inch shell, it would yield about a 3/4-inch scallop.

The larger scallops in the seafood department, an inch-plus, are known as sea scallops, whereas the smaller ones are bay scallops. Bay scallops are more readily available, and significantly more affordable. In this recipe, we are pairing the sweetness of the scallop with the salty-smokiness of bacon.

Great on Scallion-mashed potatoes!

INGREDIENTS • 1 lb bay scallops • 1/2 lb double smoked bacon, (regular

is ok, but very watery) • 1 Tsp good curry, mild • Salt and Pepper • Olive Oil • Parsley, chopped * Lemon Wedges DIRECTIONS Marinate the scallops in a tsp of Olive Oil, the juice of 1 good lemon wedge and the curry, with a bit of pepper. Meanwhile

dice the bacon, and gently fry this until it begins to crisp a little; remove from the pan, reserving the fat; turn the burner on high, and when the fat is very hot, (not smoking!) quickly toss the scallops in. Sear while stirring, and when they begin to brown, (about 4 minutes) add the bacon back in, and a pinch of salt, as well as a good pinch of chopped parsley. Serve immediately, with extra lemon for squeezing.

For New Year’s Cheer, Go West

Continued From Page 26 • Set Your Heart A Fire with Kacaba & Zooma Caters - February 16-18. Join the Kacaba crew & Zooma Caters as they pour their hearts into another superb pairing this Valentine’s / Family Day long weekend. Set your heart afire as you rediscover a classic combo with a new twist; savour Zooma’s Tangy Bacon & Beet Jam Grilled Cheese with Spicy Tomato Soup heightened by Kacaba’s new release, the colossal Reserve Cabernet Sauvignon 2016. Kacaba Vineyards Winery, 3550 King St., Vineland. 905-562-5625.

• Cabin Fever – Feb. 17, Noon-2 p.m.

It’s been a long winter. We’ve asked one of Toronto’s most creative chefs, Christine Flynn, executive chef, iQ Food Co. to help us fight the mid-winter blues with

a fun filled menu. $95 The Good Earth Food & Wine Co., 4556 Lincoln Avenue, Beamsville, ON. Phone 905-563-6333.

• Chocolate Lover’s Package - Available February 1 – 28, 2019, Sunday – Friday.

Celebrate your love and love for chocolate with this sweet package. Book an overnight stay and enjoy a chocolate martini and shared chocolate tasting platter in the Inn On The Twenty Restaurant. Plus you get a chance to head over to Cave Spring Cellars for a special chocolate and wine tasting for 2 on us. Inn On The Twenty, 3845 Main Street, Jordan. 905-562-5336 Multi-Date Events Winter Festival of Lights – Come and enjoy Canada’s foremost illumination festival – the Ontario Power Generation Winter Festival of Lights in Niagara Falls

– as they capture the magic of the holiday season up to Jan. 31. Experience Niagara Falls as it’s transformed into a palette of breathtaking coulours with millions of sparkling lights and illuminated displays located within the Niagara Parks Winter Wonderland. Do not miss the laser light show.

• Fireside Friday Dinner Series - Meet new friends and old, enjoy incredible food prepared over the fire and sip on award winning wines in our cozy tasting room.

Fireside Fridays feature visiting chefs who cook over the fire and in our 200-year-old Mennonite barn converted into a winery.

Guests enjoy three courses and are seated around harvest tables that seat up to 10 guests. Fireside Fridays start the first Friday after Canadian Thanksgiving through January/February 2019 | clubwest.ca

27

Chef In Residence CUISINE

Arctic Char The Asian kitchen is heavily influenced by seafood, and features variations that we would never even think of; I’ve had some really great food combinations with coconut, seaweed, meat, or nuts.

A fairly staple item is soy sauce; if you purchase this, I recommend the sweet one, which is also milder and lower in salt.

This product, and a bit of time, work wonders on Char, a Canadian Cold-water fish.

It looks a lot like a small salmon, with very particular speckling on its belly.

And, it is delicious!

INGREDIENTS • 1 fillet of Char, (about 1 lb or so), bones out • 1 Tbsp Sweet Soy Sauce, (I used Ketjap Manis, by Conimex) • Salt and pepper • Thyme, chopped

DIRECTIONS Portion the fish in to two or four pieces, depending on your presentation.

Add the Soy to the fish, and lightly season with thyme pepper. (salt will draw out too much moisture at this point.)

Let marinate for about 30 minutes.

Preheat a pan, with a bit of oil, and panfry the fish, skin UP, for about 2 minutes.

Turn over and finish on the other side.

Season lightly with salt, and serve immediately. So delicious!

Continued From Page 27 until end of March 2019, $50pp, plus HST and gratuity and wine is additional. To reserve, simply email victoria@westcottvineyards.com with the date and number in your party and she will take a credit card to confirm your seats. The doors open at 6pm and dinner is served to the whole room at 7pm. Westcott Vineyards, 3180 Seventeenth St., Jordan. Ph 905-562-7517.

• The Creek is Calling Wine Tasting, Daily, Year Round – Get comfortable, sit down and settle in for an irreverent wine tasting experience. Learn everything you need to know about our 20-year history of winemaking at Creekside, including our Syrah and Sauvingnon Blanc specialty. It is the personal touches that make this wine experience special. $10pp, reservations not required. Creekside Wine, 2170 Fourth Ave., Jordan.905-562-5493.

• Friends and Neighbours Night - Running to May 24, 5-8 pm, Wednesday evenings 5-8

pm. Bring your friends, family or even your coworkers to The Restaurant at Redstone for some great food and drink.Each week we are serving stone oven pizzas from $13. Chef Sider also creates a weekly feature showcasing the seasonal bounty of Niagara. Wash down your snacks with an ice cold pint, cider or glass of tap wine for $6 extra. This is a popular weekly event so reservations are highly recommended.

Redstone Winery, 4245 King Street, Beamsville. 905.563.9463.

• Something Old In Something New - We invite you to visit our distillery located on the Niagara Wine Route in Beamsville and the entrance to the 20 Valley.The Sipping Room at Dillon’s Small Batch is a tasting and retail experience that welcomes guests to try our exciting spirits while also seeing first hand how we make our products in the traditional way in our copper pot still using local Niagara vinifera grapes and botanicals. Visitors can purchase all of our fine spirits to take home from our facil-

ity. In addition, we have a selection of beautiful new and vintage glassware, bar tools, artisan mixes, books and more to add to the fun. Dillon’s Distillers, 4833 Tufford Rd, Beamsville.

905-563-3030.

• Tours, Tastings & Experiences - The Wine Lodge is open seven days a week, year-round.

We welcome you to visit our tasting bar and learn more about our wines, or enjoy a glass of your favourite on our deck with a beautiful view of Lake Ontario! Enjoy a more personal and in-depth experience with our seated tastings conducted by one of our wine experts.

Choose from two different flights of our favourite wines, while enjoying the comfort of a semi-private seating area with your wines brought to you. The cost is $10pp for a flight of four wines and includes a $5 voucher to use on your wine purchases.This experience is subject to availability. Book in advance as space is limited. Fielding Wines, 4020 Locust Lane, Beamsville. 905-563-0668.

For New Year’s Cheer, Go West

28 clubwest.ca | January/February 2019

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