MAY/JUNE EDITION 2019
Jeff Tiessen A Quest for Gold in Life and Sport
TasTy Treasures Comfort Food Recipes like Mom makes
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Jeffery's Greenhouse: Triumph over Adversity
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VOLUME 4, NUMBER 5 • MARCH/APRIL 2019
Jeff Tiessen of Grimsby comes out of the blocks in one of his Paralympic track heats. For full details on his current exploits, please see Page 6.
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Page 6 – Running To Gold - Jeff Tiessen Page 13 – Jeffery’s Greenhouse: Three generations of carrying on innovations and hard work Page 16 – Fresh food & fine wine essential part of New Zealand travel Page 23 – Mom’s the word: Chef Jan-Willem Stulp highlights some motherly recipes MAY/JUNE EDITION 2019
ON THE COVER Grimsby’s Jeff Tiessen has not allowed a teenage mishap to slow him down one bit, giving a shining example to many.
Jeff Tiessen A Quest for Gold in Life and Sport
TasTy Treasures Comfort Food Recipes like Mom makes
fresh, fragranT
Jeffery's Greenhouse: Triumph over Adversity
Special Supplement to
"Serving West Niagara & Winona"
OUR TEAM 15,000 copies distributed in Niagara West,Winona Proudly Published By 100% Niagara owned, and operated by 1602207 Ontario Ltd. 1 Mountain St. Grimsby L3M 3G6 Ph: 289-235-9500 Email: info@wn3.ca
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“Either write something worth reading or do something worth writing.” - Benjamin Franklin If nothing else, this edition of ClubWest Magazine presents two stellar examples of persistence - very different, I grant you, but both make very strong cases for pushing through adversity and never giving up. First, we’ve got Jeff Tiessen. We’ve all been kids at one time or another. We’ve done silly things, taken risks (some more risky than others). The vast majority of silly adventures end up as amusing anecdotes for us to tell when we are older. For the most part, these missives don’t end in tragedy or serious accidents, however, some do. Case in point is Mr. Tiessen’s tobogganing accident after a much-larger-than-normal snow storm. The added precipitation made it possible for his ride to clear a fence sending him into a hydro transformer compound. The rest, as they say, is history. But Jeff has not allowed history to dictate to him. He has made his own history and, simply, made history with world record times in his paralympic track and field exploits. He must have thought “why me?” at some point in his life, but those days have long passed by. Today he is a relentless advocate for those who face a wide variety of challenges and a beacon of hope for those same folks. Good on him! With Jeffery’s Greenhouse, no business survives more than a couple of years without peaks and valleys along the way. To survive three generations? That is a whole other matter. Continued to success to both! Enjoy their stories. Publisher, ClubWest Magazine Mike Williscraft
Letter To The Editor
Whisky journey a job creator Dear Editor, I just finished reading your March / April Club West Magazine. It is a wonderful read. Thank you very much for your wonderful comments regarding my whisky journey. I appreciate your kind evaluation of my work – launching and establishing a successful new Canadian whisky and resetting, refocusing and setting the Canadian whisky and distilling industry on a new track
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5
Running To Gold In Sports & Life
Jeff Tiessen and A Sweet Impress - ‘Sweetie’ - ride through rural St. Anns in West Lincoln.
By Joanne McDonald he measure of success for gold medal Paralympic runner Jeff Tiessen stretches far past the 400-metre finish line. A double amputee, Tiessen lost his hands, both arms were amputated above the elbows following a horrific injury when he was just a young boy. But he has the broadest shoulders to carry the hopes and dreams of so many people with disabilities as they find their own niche in parasports and live healthy, active lives. And when you meet him, you feel that strength in his generous, upbeat, let’s get it done personality. He may be one of the fastest runners in the world, but the Paralympic podium that took him to the top has been a launch pad for defining his own gold standard for the disability community - that there is a sport for everyBODY. Fresh from the Niagara ParaSport Festival, Tiessen, executive director of ParaSport Ontario was pumped with the crowd of about 500 that came out to try adapted activities and parasports during two days of events last month at the Scotiabank Convention Centre in Niagara Falls. Students with exceptionalities from a dozen local high schools joined the crowd and they had a chance to try some 25 adapted sports, from sitting volleyball, sledge hockey, wheelchair basketball, curling and dance, to circus arts, silks and martial arts. A Grimsby resident, Tiessen said there are good programs across Niagara but the problem is nobody knows about them. “The festival was about bridging and building that commu-
T
Three-time Paralympian and world record holder Jeff Tiessen of Grimsby is a powerful advocate for the disability community through the Disability Today Network and his work as executive director with ParaSport Ontario. nity.” A Trillium grant helped open the doors to the pilot project to make Niagara a model community of inclusion in Ontario and sponsors including Meridian helped make the ambitious endeavour a success. “The idea is to take all we learned from Niagara and do a
soft template in other regions over the next several years,” Tiessen said. “We didn’t just want to parachute in, but will help with long term needs to bring the community together.” ParaSport Ontario has purchased an equipment trailer to leave in the Niagara area, filled May/June 2019 | clubwest.ca
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Continued From Page 7 with sledge hockey equipment and adapted sports materials to be borrowed and used by all communities. ParaSport will remain committed to the Region for the next two years, with dedicated staffing, equipment provisions and leadership to help municipalities, studios, fitness facilities, golf courses and schools develop inclusive programs. DISABILITY TODAY A Canadian Disability Hall of Famer, Tiessen’s signature style and powerful advocacy for people with disabilities can be felt from Paralympic heights to the vast media platform he has
built over decades to become a voice of encouragement and common ground for the entire disability community. An award-winning journalist and author, Tiessen is founder and executive producer of the Disability Today Network, a family of publications and a pioneering conduit to information and social community. As Canada’s best known threetime medalist and three-time Paralympian with a world-record breaking run at the Seoul, South Korea summer games, Tiessen is a living example of his advocacy - a childhood tragedy became a sprint to triumph and a life so richly lived.
27,000 VOLT INJURY A sought after public speaker, Tiessen has shared the story of his accident many times. But hearing it for the first time, it’s gut-wrenching, beyond comprehension really, to imagine the trauma for the Tiessens and the pain for their son. It was the blizzard of ’77, a Sunday afternoon and elevenyear-old Jeff was outside tobogganing, playing, when he went erringly and innocently over a drift-covered fence into a compound that housed water pumping equipment for the local communities around Kingsville, Ontario.
Youngsters from the stands gather around Jeff Tiessen after his 400 metre run at the Paralympic Games in Barcelona. A three-time Paralympian medalist and world record holder, Tiessen won silver in New York, 1984; gold in Seoul, Korea, 1988; and bronze in Barcelona, Spain in 1992.
8 clubwest.ca | May/June 2019
PURSUITS Awareness Continued From Page 8 Within moments, 27,000 volts of electricity coursed through his body - his best friend Rob Toews, brother Reggie and sister Kimberly, just 7 and 5, close by his side. “My sister tells the story….. she’s standing there and says, ‘he’s dead’ …then Reggie yells out, ‘no he’s faking it’.” Meanwhile, “I was smokin’!” Jeff’s young body had drained 27,000 volts from a transformer and knocked out the power for miles around. His mother, Hilda was in the house and had just wondered out loud if there hadn’t been a terrible accident somewhere as the power had gone out. Young Rob ran to the house and Jeff’s dad Victor raced back to the site, pulling his son on a toboggan, conscious but in shock, back up the hill to where Hilda was waiting with the family station wagon. The Leamington Hospital was not equipped to handle the critical injury and Jeff was transferred by ambulance to Windsor. “I don’t remember much except the look on people’s faces. I knew I really did it this time.” It would be about a week before Jeff had stabilized and the doctors amputated his arms. Many days followed in an ice bath, surgeries around the clock and his parents were by his side for the next 100 days. Jeff Tiessen is founder and president of Disability Today Publishing, a community pioneer and leader for people with disabilities producing publications including Thrive, a consumer magazine for Canada’s amputee and limb loss community - thrivemag.ca
“I’m grateful to the all people who supported me when I needed it,” Tiessen said. “After I lost my hands in the 70s there was no manual for my parents. My mom was under 30, it was a foreign world.” And there was a long road ahead, travelling to Windsor for therapy and enduring many more surgeries. The first day back at school
he was welcomed like a little hero. “I was never bullied. That is a testament to the teachers and my friends and my small community that rallied behind me.” “They filled me up, built me up. Really, I had a great start and I’m grateful to all the people who supported me when I needed it.” Dressing, eating,
Continued From Page 9 small victories came one step at a time. But more…. this is a story of the unconditional love of a parent for their child and the determination that Victor had for his son. Sports had been Jeff’s middle name - baseball, hockey - it played a huge role in his life. Victor worked with a machinist to adapt a hockey stick that Jeff could handle on the ice. “I didn’t think I could play anything, but my Dad wouldn’t stand for that.” Victor went to the rink to prepare the coaches and players, to ensure there would be no rejection, then dragged Jeff out from under the bed and took him to the game. “There was going to be no failure. I was the only one who could ruin this plan.” Jeff played
for a year and he accomplished alot. “This may sound cliché, but this really was a defining moment for me for what was to follow.” “I never thought I would play any sports again. But when I did, I found a belief and confidence and trust that if I could do that, I could do anything.” “And from there, nothing stopped me.” Twelve years later, he would stand on the podium at the Paralympic Games in Seoul Korea, winning a gold medal with a world record-setting run on the track. “After my accident I never dreamed that I would be a Paralympic sprinter. I had trouble believing that I’d be a Peewee hockey player again. But my Dad’s funny-looking hockey stick gave me the power to believe and to dream.”
Tiessen attended the University of Western Ontario and later transferred to Windsor University, where he found a whole new kind of comaraderie and peer support. It was one year out of the Seoul games. “I was still playing soccer but also training and competing with the Windsor Bulldogs Disabled Sports Club.” In those days, he could do multi-events. He swam, ran track and did high jump. A three-time Paralympian and medalist, Tiessen won silver in New York, 1984; gold in Seoul, Korea, 1988; and bronze in Barcelona, Spain in 1992. In Seoul, Tiessen set a world record in the double amputee 400 metre run. Two years later, at the 1990 World Championships, he beat the gold medal time to win the 400 metres
Jeff Tiessen, centre, at the ceremony where he was awarded the Queen’s Jubilee Medal, with his wife Brenda McCarthy and CBC broadcaster Brian Williams at Roy Thomson Hall in Toronto.
Continued From Page 10 in a time of 53.31 seconds – a world record that still stands. At the time, around 1991, there were no media outlets that catered to his community and their needs. Tiessen decided to combine his business acumen, communications background, and natural affinity for the community to create one. While most services for the disabled community at the time were offered on a not-for-profit basis, it was important to him that Disability Today could compete and succeed on its merits. And so it did. Glowing Hearts is a firstof-its-kind book series about diverse physical differences and inclusive physical activity for all. http://glowinghearts.ca/ Thrive is a consumer maga-
“My sister tells the story: she’s standing there and says, ‘he’s dead’. Then Reggie yells out, ‘no he’s faking it’.” zine for Canada’s amputee and limb loss community thrivemag.ca Blaze is an award-winning publication for young horse enthusiasts. blazemag.com Tiessen moved to Grimsby when he was 25. He married his wife Brenda McCarthy in 1996 and they have two children, Mitchell 22, and Emily, 19. He credits Brenda, “she does an incredible amount of work,” and a team that brings excellence to the Disability Today table. A long list of awards and accolades is a tribute to his ath-
leticism and advocacy for the disability community. To mention just a few, he was inducted into the Canadian Disability Hall of Fame in 2010 and is a two-time recipient of the Queen’s Jubilee Commemorative Medal. He is also a recipient of the Senate of Canada’s Sesquicentennial Medal, in recognition of valuable service to the nation, awarded in conjunction with Canada 150 celebrations. He’s a trailblazer. Jeff Tiessen can be reached at PO Box 327, 2 Main Street, Grimsby, Ontario, L3M 4G5. Call him at 1-800-725-7136 or email: Jeff@disabilitytodaynetwork.com Also take time to check out the wealth of knowledge and information at: www.parasportontario.ca
A crowd of about 500 came out to try adapted activities and parasports during the Niagara ParaSport Festival, April 11-12 at the Scotiabank Convention Centre in Niagara Falls. Festival friends (L-R) Jeff Tiessen, executive director of ParaSport Ontario with Talli Osborne, Robert Hampson, his mom Cheryl Hampson, and dog guide Spokane. May/June 2019 | clubwest.ca
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ADVERTORIAL
Customers valued at Mountaineer Movers When Mountaineer Movers celebrated 41 years of business in 2019, the team looked back into its past to remind ourselves of the history the company has drawn from. In 1951, Harry Mans immigrate to Canada from Holland with his family. Harry’s first job was to work on the farm that sponsored them when they came to Canada. “As our family got older, Harry saw the need for his family to work together. The family started delivering mail routes, then a newspaper routes and soon flowers, as well, said co-owner Wendy Mans-Keddie. “One day Harry saw an advertisement for a moving business that was up for sale. After some careful deliberation, he purchased the business name Mountaineer Movers. Thus, the ‘family’ business began!” Their consideration of their customers is what sets them apart. “As a family, we understand and realize that moving can be one of the MOST stressful times in a person’s life,” said Wendy, who is now the company president and worked along side Harry for 47 years. “We strive to remember that we are servicing a wide variety of people and demographics and they are confronting a major change in their life. They are leaving a place they have called home for a new and unfamiliar place that will soon become their new haven.” Wendy’s husband Andrew, who has 40 years of experience, does all in-home estimates as well as Tom Ensign, an employee of several years. Their daughter Sarah oversees the office administration. “We would not be a moving company without out movers – our ‘guys’. These men make Mountaineer a continuing success. ,” noted Wendy. The company’s philosophy is simple, she noted, success is
12 clubwest.ca | May/June 2019
honesty. “All in all – trust your instincts and treat all those around you, whether they are family, customers, or employees with respect, dignity and encouragement. This is our philosophy on running a successful and prosperous busi- Andrew Keddie (holding Lola), with his daughter Sarah ness,” said Wendy. Mans-Keddie (holding Abby), wife Wendy Mans-Keddie.
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ADVERTORIAL
Make a hearing test a priority “Free” sounds great, but.... Your hearing health is an integral part of your whole body health. “No charge, free, complimentary hearing tests/ screenings” only test a small part of your auditory system. At Lincoln Hearing Clinic we evaluate and assess all components of your auditory system with specialized, up-to-date, calibrated equipment and expertise. Our assessment includes: • Otoscopy and video otoscopy - assess the ear canal and the ear drum, remove any debris/ear wax, pictures Jerry and Lorraine Laufman, providing personalized of the canal and ear drum; • Tympanometry - assesses hearing care for the community. decay - assesses middle the ear drum movement/ body), middle ear muscles compliance and the middle ear, ossicular chain (maland nerves and lower brain leus, incus and stapes, ear pressure; stem function; the smallest bones in the • Acoustic reflexes and • DPOAE’s: assesses the
outer hair cells of the inner ear (cochlea), most susceptible for noise exposure and ototoxic exposure; • Puretone testing; • Speech discrimination and thresholds; Most importantly, we will take the time to explain results, including a clear comprehensive and detailed test, results review, possible impact of results, remedial strategies, options, further testing or referrals if required. Have you ever had a partial eye test or partial blood pressure test? Why would you settle for a partial hearing test? Please feel free to call us if you have any questions/ concerns at 905-563-4327 for visit: www.lincolnhearing.ca
® For All Your Hearing Healthcare Needs! WE WILL MATCH COMPETITORS PRICES, BUT THEY CAN’T MATCH OUR SERVICE! Registered Audiologist Jerry Laufman
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Learn How Hearing Loss Influences your Overall Health AGING Age-related loss is permanent but treatable with hearing devices.
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May/June 2019 | clubwest.ca
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Fresh, fragrant, full of life Jeffery’s Greenhouse a three-generation legacy of innovation & hard work
Barbara Jeffery-Gibson and Rodd Gibson at the Jordan Station greenhouse.
By Joanne McDonald hen Barbara Jeffery-Gibson stops to ‘smell the flowers’ it’s usually about a year before they come into bloom. That’s when she heads south to the California Spring Trials and takes time to enjoy the innovative showcase of new plants and programs that spark her creative bent and business acumen for upcoming seasons back home in Niagara at Jeffery’s Greenhouses. There’s a time to sow and a time to reap, and in between, as three generations of the Jeffery family can attest, there’s a lot of hard work. “My grandfather was extremely hard working. He worked around the clock,” said Barbara of her grandfather George
W
16 clubwest.ca | May/June 2019
Jeffery who together with her grandmother Mary Ellen started the business in 1933, growing celery on a little farm in St. Catharines. The work ethic was planted deep. Generations of Jeffery family members to follow would build a reputation as innovators and a business that has become a leading grower and supplier of bedding, container and seasonal potted plants across Ontario and Upper New York State. The greenhouse operation’s two plants in Jordan Station and St. Catharines cover more than one million sq. ft. of growing space and with more than 10,000 thousand varieties available, annually produce some 16 million individual plants. It takes 60 full time staff, double that in the
spring to keep up with 23 acres of greenhouses and a small network of contract growers. TRIUMPH OVER ADVERSITY The story of the Jeffery family, is one of triumph over adversity. Barbara pulls out a glossy colour coffee table book, Floral Passion produced by Albert van der Mey, Thies Bogner and John Van Kooten, to share the story that built the family’s strength and character. From those pages, “George and Mary Ellen Jeffery struggled to make ends meet after the general collapse of the stock market in 1929 and the onset of the Great Depression.” The celery they grew was excellent quality but there were few buyers. “In those
PASSIONS Greenhouse Industry Continued From Page 16 dark days, when even pennies were scarce, most people opted to do without such luxuries as celery.” The Depression had begun in the United States, spreading quickly to Canada. U.S. President Franklin JD. Roosevelt assessed the damage in his first inaugural address. “The withered leaves of industrial enterprise lie on every side; farmers find no markets for their produce; the savings many years in thousands of families are gone. More important, a host of unemployed citizens face the grim problem
existence, and an equally great number toil with little return.” The story related in the book by their grandson and Barbara’s father Jim Jeffery is a deeply personal one. “He (George) was so determined to make a success of himself that he worked seven days a week.” With scant income, it was only a matter of time before George and Mary Ellen lost their farm and livelihood. They also lost a child shortly after birth. It was their eldest son George, a teenager then, who took the lead to care for the family. He purchased a 12-acre farm
with a house on land that in 1960 was expropriated by the province for what is now the location of Charles Daley Park. He grew vegetables and sold them at the market in St. Catharines and the local co-op. He cared for his parents and five siblings, the horses and the yearly mortgage payments of $99. Largely through his efforts, the family was able to weather the storm. “He was so determined to make a success of himself that he worked seven days a week.” It took a toll on his health and three times he was in hospital for
George Jeffery, on the tailgate, circa 1955. May/June 2019 | clubwest.ca
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PASSIONS Greenhouse Industry Continued From Page 17 malnutrition. George married Annie Emma in 1942 and the next year they bought a 15-acre fruit farm on Lakeshore Road in St. Catharines. They grew vegetables and harvested peaches, pears and plums. The family was involved in a car accident that left Annie, just 33, blind and deaf in one ear. Around 1962 a fire started in one of the two large packing barns on the property. Both buildings were destroyed. Everything they had worked for was gone. George got back on his feet quickly and built a new barn and added a number of greenhouses, using steel bought from the
scrapyard at six cents a piece. In addition to the vegetable production, George began growing tomato plants, about four million plants a year. NEW BEGINNINGS “It was my dad’s idea (George’s son Jim Jeffery) to get into flowers and he started selling them on the Toronto market,” Barbara said. While Jim had planned a career in dentistry, he opted to help his father and they signed a 50-50 partnership. The gradual change to flowers began in 1965. The first crop consisted of bedding plants, 1,200 boxes in total. Orchards made way for an expansion of greenhouses. It was a good economic decision.
Barbara said her parents Jim and Sandy built the business together. Their three children could most often be found working alongside them, “after school, weekends, days off,” as Barbara describes it. “You appreciate when you’re older, the gift it was from my parents.” It was in her genes, and now “it’s in my blood.” One article noted Jim saying his wife Sandy had always been the inspiration in his mission to build a prosperous, happy family greenhouse business. They’re retired now and the next generation has continued to make them proud.
Jeffery family at Horticulture Leadership Award (L-R) parents Jim and Sandy Jeffery; Barbara Jeffery-Gibson and husband Rodd Gibson; Kim Edmands and Jim Jr. Jeffery.
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Continued From Page 17 “Barbara and her husband Rodd run the operation with help from other family members and a strong management team.” Jeffery’s is the only operation in Canada that has introduced robots to its greenhouses. They have four in production, scooting around and spacing potted plants to accommodate growth.
“It frees staff to get other things done and takes away the back breaking work,” Barbara said. There’s still more than enough physical work to go around but “staff love working in the environment. It’s quiet, colourful and full of life.” From seed to delivery it’s a major endeavour
This year’s offering from Jeffery’s Greenhouse is lush and ready to go.
to supply the market across Ontario and Upper New York State including a contract to supply Home Depot exclusively. FASHIONISTA IN FLORICULTURE Last summer Barbara
PASSIONS Greenhouse Industry Continued From Page 19 was awarded the Greenhouse Grower Magazine’s 2018 Management Leadership Award presented during a trade show in Columbus, Ohio. They dubbed her “a fashionista in floriculture.” A well-deserved honour for the girl who after highschool headed to Toronto to study fashion merchandising at Ryerson School of Fashion and then at university,
found the pull back to her roots. She was certain of her future and chose home and the family business. “Barbara Jeffery-Gibson’s quiet confidence, drive and resilience has earned her the respect of colleagues and family over the past 25 years,” quotes the article from Greenhouse Management. Jeffery’s sales assistant Niki Radke called Barbara “the princess Diana of the horticultural industry.” And her mom Sandy
George and Jim Jeffery cutting cucumbers.
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summed it up. “She’s a beautiful girl, inside and out.” Barbara credits the entire Jeffery’s team for the honour. “It takes a lot of people.” Rodd and Barbara have two children - Matthew is at Niagara College and Abigail is in high school - and it’s a sure bet they’re both developing their own green thumbs to plant the fourth generation at Jeffery’s Greenhouses.
Fresh Food & Fine Wine essential ingredients to New Zealand recipe Craggy Range Vineyard in Hawkes Bay, New Zealand.
By Lorraine Simpson New Zealand is a dream destination. From the crystal waters of the Abel Tasman, to the expanse of Northland’s Ninety Mile Beach, to the mountains surrounding Queenstown — the country knows no shortage of breathtaking scenery. Visitors can experience the best of it by hiking, lazing at the beach, or soaking up views from a vineyard with a glass of local pinot noir in hand. As our long winter has come to an end is it time to consider a warmer place to spend next winter? There’s no bad time to travel to New Zealand, but unless you’re a snow bunny and planning to spend time on the slopes,
it’s generally wise to avoid visiting in their winter which is perfect for us Canadians as their summer is our coldest time. As seasons are opposite to the northern hemisphere, travelers end up leaving the snow to head into beautiful sunny weather. Though the summers have beautiful weather, early January is also not the best time to visit. It’s common for New Zealanders to take three or four weeks off around the holidays, meaning cities empty out while everyone heads to the beach, and many restaurants and cafes shut down, limiting options for dining, and crowding the beaches. We suggest February and March. Your New Zealand experience starts the
moment you step aboard your flight. Air New Zealand international flights feature New Zealand wines and cuisine. And their friendly, professional crew will make sure you’re comfortable throughout your flight. Experience award-winning service and warm Kiwi hospitality. New Zealand’s wine and food is amongst the best in the world. Taste is paramount. Talented and innovative chefs combine ingredients freshly harvested from garden, land and sea while Pacific influences, organics and indigenous foods create a unique experience – whether that’s fine dining or casual outdoor meals, cellar door tasting, mingling with the locals at farmers’ markets, or an authentic May/June 2019 | clubwest.ca
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PASSIONS Travel Continued From Page 21 Māori hangi experience. Spectacular scenery is just the beginning of the New Zealand experience - aside from the landscape, some of New Zealand’s best kept secrets are of the culinary kind. For an authentic taste of New Zealand, the intrepid explorer should also be prepared to engage the tastebuds and discover the unique flavours and quirky treats - from chocolate fish to golden kumara - that Kiwis love to come home to. Of course you’d also expect to taste great wine in NZ and a new batch of luxury hospitality offerings lifts the country’s wine experiences to a new level. New Zealand is best known for its rugged mountain peaks, deeply carved fiords and sweeping white sand beaches. Now this land of natural contrasts is home to luxury wine experiences in locations as diverse as the sides of cliffs and beside picture-perfect lakes. Our first stop is Craggy Range, Hawke’s Bay – famed for its distinctive art deco architecture – has buckets of sunshine and a fertile coastal landscape that infuses awardwinning wines and gourmet food. The two-day Craggy Range Ultimate Wine Tour begins with a helicopter tour over Craggy Range vineyards with head winemaker Matt Stafford, who guides the small group as they view vines and the region’s natural landmarks from the air, including Tuki Tuki Valley, the Te Awanga coast and Cape Kidnappers. Then it’s back to the winery for a personalized tasting and blending session to create your own wine to take home.
Mahana Estates Winery in New Zealand.
The experience can be mixed and matched with a bespoke food and wine event, which begins in the garden and culminates in a personalized three-course meal at Craggy Range’s Terrôir Restaurant. Food is prepared from a guided food gathering with chef Andrew Saxon. Guests stay in the luxurious four-bedroom lodge and can also fly-fish, walk up Te Mata Peak and play a few rounds of golf. Its warm maritime climate makes Hawke’s Bay comfortable to visit year-round, even on chilly winter mornings when the sun is shining and the cool air has chilled the air temperatures. Next stop on our wine lovers’ adventure is The Farm at Cape Kidnappers. It is a 30-minute drive from Napier on the North Island’s east coast but a world away, with its dedication to high-end luxury experience. This is a special place, not only because it reveals panoramic views of New Zealand’s wild east coast at its best, but also because it’s home to just a handful of individual private cottages, so few people can stay at once. There’s a particular focus on food and wine here. Wine experiences range from wine tastings and appreciation classes in The Farm’s own cellars to full-day excursions exploring the cellars of some of Hawke’s Bay’s best wineries. If eating freshly harvested oysters, taking a private helicopter tour over the Marlborough Sounds and foraging for your own food appeals, then the Cloudy Bay Winery’s Forage experience is for you. In between food foraging, there are private vineyard tours, wine tastings, sashimi
tastings of local salmon and lunch on the Marlborough Sounds on the way to Tio Point oyster farm to harvest shellfish fresh from the sea. It also includes a private barrel tasting and blending session at the globally renowned Cloudy Bay Winery – one of the first in New Zealand to make sauvignon blanc. We finish with The Forage dinner, created from the produce collected. We stay at Dog Point Vineyard’s The Bell Tower, which offers boutique accommodation with outstanding views across Marlborough’s Wairau Valley. Next we travel to Brancott Estate Heritage Centre overlooking the country’s largest wine region, Marleborough which has vistas to the North Island. With one of the most outstanding vineyard restaurants in the country, Brancott specializes in fresh regional produce and wine tastings including wines only available at the cellar door. There is an exclusive bespoke private dining room catering for up to 18 guests, or a wine tasting tailored to your tastes. Take a vineyard cycling tour or up the splendour with a helicopter flight over the vineyards followed by a wine tasting. A premium wine tasting experience features Brancott’s top-flight wines, led by one of the estate’s experts. We stay nearby in the newly opened five-star Marlborough Lodge, a stately residence set in expansive heritage gardens. For 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, for all your travel needs 289-273-8095.
Mom’s The Word! By Jan-Willem Stulp t’s remarkable how, even to this day, kitchens around the world are usually Mom’s domain. A century ago, this would have been fairly common, and anticipated. However with emancipation, feminism and non-traditional family structures on the rise, one would have expected a change in this arrangement. This appears not to be the case, in the majority of situations. Certainly, more men are involved with the parenting of the family, and the running of the household, and rightly so; there is more opportunity, as men are home more on average, and women are much more involved in the workplaces. As a whole, tasks revolving around the home are often shared, with the dads helping with shopping, tidying, dishes and even laundry. But rarely cooking. Oh sure, they’ll do the BBQ, but even there, it’s common for mom to purchase, organize and even season the meat, as well as all the other meal items. Of course, this is not necessarily a gross injustice or anything. Dads generally still deal with the vehicles, most home repairs or upgrades, and various ‘scary’ things that need addressing. In general, there are still ‘dad’ things to look after, and ‘mom’ things to see to. So what I’m not talking about here, is the division of labour. My focus is that most of us owe a huge debt of gratitude to our moms, as far as our food intake is concerned. They’ve been there to help us with our meals, literally since our conception, (though most of us can’t remember much of that time…..) but between nursing babies, making or warming up baby food and getting us to recognize, eat and even love food, our Moms have been the backbone of our nourishment, right from the beginning. It is my theory that regardless of the tasks that need to be done
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around the house, moms have an innate sense of what their children need, at least far more so than dads. I know this is true in our family. My wife is usually miles ahead of me regarding our kids’ clothing, school activities, social events and even meals. I still get to cook at home, regularly; but when she makes dinner, it’s on the table shortly after 6 p.m. Not so with me, I often end up still playing with it around 7 or so; it’s not wrong, but certainly different! Moms often have a ‘way’ with particular meals or dishes, and I have learned not to attempt to replicate a ‘mother’s’ recipe at a catering. Regardless of my professional training and experience, it’s just not how mom makes it. This has had some pretty amusing situations; guests or wedding couples have asked me to honour their moms, by including a ‘Mom Classic’, and, in all honesty, I don’t dare….. I can look back and laugh now at a couple of situations, early on in my career. I would ‘enhance’ a recipe, by incorporating professional knife cuts, real stocks, careful measurements and cooking temperatures, only to be met with Grandma’s disapproving glare; ruining her recipe with new-fangled approaches and complicated shenanigans…..! The nerve! Over the years, I have collected a variety of dishes and recipes that conjure up what Mom would make, as experienced by children, (some of whom have gotten older, though not necessarily mature….). One of these is from my own mom, with others from friends, colleagues or family members. Enjoy these, as they are timetested and tried, and have been gleaned from the fond memories of those who shared them. Perhaps for Mother’s Day, treat your Mom to another Mom’s awesome recipe! Here’s to Celebrating Mom! (Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.) May/June 2019 | clubwest.ca
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Chef In Residence CUISINE
Apple-Endive Salad This salad actually came from my own mom. Belgian endive is an interesting product, as it was one of the first products to be available after the winter. This was traditionally grown underground, which is why it is so yellow; (there is no photosynthesis). With today’s new methods of growing almost anything, endive is now available year-round, grown cool, in a totally dark barn, but no longer underground, so there’s no sand or dirt in it. This was one of the first salads that I can remember, consciously, as a kid. The way the flavours interact together is quite unique, but you’ll experience that yourself…. INGREDIENTS • 3 heads Belgian endive, trimmed and then sliced • 2 tart apples, such as granny Smith, or gala, peeled, cored and
diced • 3 Tbsp firm yogurt •1 Tbsp good mayonnaisse • chives, chopped • salt and pepper DIRECTIONS For this salad, you can easily make it a few hours beforehand, as it will sit, and handle itself just fine.
Combine the endive with the apple, yogurt and mayo. Season lightly, remember that the earlier you salt something, the more water it will draw out. The tangy-sweet-slightly bitter flavor, and the crisp texture is amazing! I tend to find the salad a bit monochromatic, so I like to sprinkle with chives, (or even diced sweet peppers)
So Make Summer Special, Go West
May 2019 • Cinco De Mayo At The Distillery - Sunday, May 5. Noon-5 pm. We’re excited to welcome back our good friends from La Carnita for another Cinco de Mayo celebration! Stay tuned for cocktail and taco menus, maybe even some of their famous paletas. Prices will range $4-$10 depending on selections. Dillon’s Distillers, 4833 Tufford Road Beamsville. Phone 905.563.3030. • The ‘F’ing’ Winery Tour - May 10-12 and 17-19, 1-4 pm. This year, Foreign Affair Winery will be joining in the fun, adding a fourth winery to this fabulous winery tour. Now we have all the ‘eff’-ing wineries participating: Flat Rock Cellars, Fielding Estate, Foreign Affair and Featherstone Winery. Our farfetched theme and this year’s forthcoming festivities include fanciful food and wine pairings at each winery. Each winery will match a featured food to their feature wines and a special offering of 2018 Rosé for you to taste and compare. Passport fee: $20pp (+ HST) Entitles you to taste two featured wines and 24 clubwest.ca | May/June 2019
a fitting food pairing at all three participating wineries. Passports can be purchased at all four wineries, either by ordering ahead or on the day of your visit. Featherstone Estate Winery, 3678 Victoria Avenue, Vineland. Tel: 90-562-1949. • The Spring Handmade Market - May 10-11. The 9th annual Spring HandMade Market will present 150+ curated Canadian artisans from across Ontario, Quebec and the East Coast offering hand-crafted jewellery, bags, fashion accessories, home decor, canning & preserves, natural bath & body products, original art, designer & children’s clothing, textiles, wood and leather, ceramics, candles, food and so much more. 13th Street Winery, 1776 Fourth Ave., St. Catharines. • Mother’s Day Weekend Sensory Event! - May 11. Touch • Smell • Taste. This is our Vineland Estates rendition of the classic Provincale “Bouquet de Garni”. We will, with our friends from The Watering Can, build indoor sensory pots of herbs and seasonal flowers. Explore a sensory journey of touch, smell,
and taste as you connect a living garden to the wines you love. Not only will you fine tune your senses, you will bring your potted garden home to thrive on your kitchen window sill. Vineland Estates Winery, 3620 Moyer Road, Lincoln. • Stargazing Nights 2019 – May 11, 8-11p.m. Experience great Wine, great Food, great Views and great fun! Back by popular demand we will be hosting 1 or 2 nights each month from May to October. Each Couple will receive a choice of a bottle of wine upon arrival in the retail store, chosen by us monthly, red and white, proceed out to deck or winery loft where you will have live entertainment. (Caution, sing a longs and dancing have broken out in the past). Our Pizzaiolos will serve a pizza buffet of a variety of 3 stone oven fresh pizzas served between 8-9p.m. At 9 p.m. the telescope opens for viewing until 11p.m. $49 per couple, plus tax, includes one bottle of wine, pizza buffet, live entertainment, cigar of the month and special night
Chef In Residence CUISINE
Tomato, Cheese & Pasta Chowder For a cool-weather warm-up, this soup is hard to beat. Not your run-of-the-mill noodle soup. I asked a Mom for this recipe when I tasted this soup. She had made it with lasagna noodles, which I won’t, but it definitely had a Lasagna-ish direction to it, with all the cheese and the beef. We end up adding a hot-sauce to it, to give it extra zip, but I’ll leave that to your discretion. INGREDIENTS • 1 1/2 lb ground beef • 1 large onion, diced • 4 cloves fresh garlic, minced • 4 cans diced tomatoes • 1 large can of tomato juice • herbs - the original recipe used dried Italian herbs, but I use fresh thyme, rosemary, parsley, chopped • 1/2 lb each: ricotta, parmesan, and mozzarella cheese, shredded • 1 lb dried noodles, ie farfalle, or orecchiette
DIRECTIONS Brown the beef with the onions and garlic, and add the thyme and rosemary. This will become very aromatic, at which point you’ll add the tomatoes, and the juice. When this comes to a simmer, reduce the heat, and simmer for 20 minutes or so, being careful to
keep stirring every 5 min to keep it from scorching. Add the noodles, stirring right away to keep them from clumping. You can add water or stock if the soup gets too thick. Add 1/2 the cheese directly into the soup, and once the noodles are cooked, adjust seasoning, and add the parsley. Serve with more cheese on top and some fresh bread.
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Continued From Page 24 Call Rosalee 905-562-9303 Friday to Sunday 11a.m. to 5:30 p.m. or email rose@calamuswines.com . Calamus Estate Winery, 3100 Glen Rd, Jordan. Phone 905-562-9303 • Sizzle With Syrah! - May 11-12, May 18-19 & 20. Mark Your calendars and get ready to “Sizzle With Syrah” once again this May. Kacaba Vineyards will be pairing up with Chef Steve Del Col o Zooma Caters and dusting off the BBQ after a long winter. Savour Kacaba’s award winning 2015 Reserve Syrah paired with Chef’s Lamb & Beef slider topped with a sweet and tangy blueberry BBQ sauce, creamy brie and fresh arugula. Kacaba Vineyards Winery, 3550 King St. Vineland. Phone 905-562-5625. • Mother’s Day Afternoon Tea – May 12. Come join us for Mother’s Day Afternoon Tea. Includes homemade finger sandwiches, scones with jam and clotted cream, biscuits, tarts, cakes and other surprises. Starts a 2:30 p.m.. London Born Wine Co., 3749 Walker Rd., Beamsville. Phone 905-563-7256
• Family Jewels/Beaded Bracelet Workshop – Sunday May 12. Spend some quality time at Sue-Ann Staff Estate Winery making memories in our Family Jewels Beaded Bracelet Workshop. Kelly Ross of My Stringbeadz will guide you through basic beading techniques as you create a unique Swarovski crystal bracelet to take home.A perfect way to spend time with mom or friends, or both! $49.95 PP includes pre-workshop wine etasting, beading workshop, glass of wine to enjoy during your workshop. Sue-Ann Staff Estate Winery, 3210 Staff Ave., Jordan ON. Phone 905-562-1719 • Taste of Tawse - May 18, 11 am-5 pm. Save the Date. We are busy planning our annual Open House for 2019 which also be the launch of our new in-house made Spirits.Be sure to mark the date in your calendar . Tawse Winery, 3955 Cherry Avenue, Vineland. Phone 905-562-9500. • Patio is Open! - Sat, May 18, Noon-4 pm. Come and enjoy food and wine on our new patio. Life is always better on the patio! The patio will be open from noon to 4 p.m.
daily. Patio may close at times due to weather conditions(wind and or rain). Reservations are recommended, but not always necessary! Harbour Estates Winery, 4362 Jordan Rd., Lincoln. Phone 905-562-6279. • Cellar Rat” Wine Tasting Dinner - Saturday, May 25. 6-9 pm. Behind every great winemaker is a team of unsung heroes who quite literally do a lot of the heavy lifting and the dirty work. Meet our team; Anais (aka “Ace”) and Assistant Winemaker Ryan as we kick back and talk wine and food over a casual 4-course farm-house chic dinner prepared by Chef Andrew. Make plans to join us in our production cellar on an exploration of our wine portfolio. All wines are included in the price. Dress code: Blundstones, jeans, tshirts and flannel. Space is limited so get your ticket today. $85pp (gratuity and HST are additional). The Good Earth, 4556 Lincoln Avenue, Beamsville. Phone 905-563-6333. • Yoga Uncorked – May 25. 11 a.m.-1 p.m. The EnergyLab is back again at Fielding May/April 2019 | clubwest.ca
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Chef In Residence CUISINE
Chicken Pot Pie We serve chicken pot pie at the Grand Oak regularly, both gluten free and the normal version, and both are very popular. This Mom’s recipe was given to me years ago, with some pretty strict instructions, if it was to stay true to the way it was intended! I’ve modified it slightly, as it needs to be practical, and I’m partial to dark meat, but overall it’s remained consistently ‘true’ to the original. INGREDIENTS • 2 ea - large carrots, onions, celery stalks, diced • 4 chicken legs, bone-in, skin-on • 1 leek, washed, and diced with the green kept separate • roasted garlic oil • fresh thyme • salt and pepper • corn starch DIRECTIONS
You’ll need two pots; one for the broth, and one for the filling itself. To the 4 legs, add a good pinch of salt, a sprig of thyme, 6 L of water and some pepper. This will simmer (never boil!) for 2.5 hours, so you have lots of time to do the other prep, and maybe make, or purchase tart dough. When the chicken is thoroughly tender, lift it out of the broth, and strain the thyme, and any floating protein, out as well. Cool the chicken, so you can pick the meat off, discarding the skin and bones. In the other pot, saute the vegetables, and the leek white in a bit of the garlic oil, add some chopped fresh thyme, and a pinch of salt and pepper. Add the chicken, and a bit of broth at a
time until you have a good consistency. Adjust seasoning, then take some cook stock, (1/2 L or so) and dissolve 3 Tbsp of corn starch in it (no lumps). Bring the filling to a simmer, and rapidly stir the cornstarch mixture into it. It will thicken very quickly! Cool this down. The way we are able to make our pot pies heaping the way we do, is to fill them when the filling has set. In a tartshell, we pile in the filling, then top it with more pastry dough, crimp it shut but leaving a vent-hole. Brush with egg-wash, if you like, and bake at 325F for 30 or 40 min. The filling should be bubbling. You can freeze these, unbaked, but thaw them before baking.
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Estate Winery for our popular Yoga Uncorked events! Enjoy a 45 minute outdoor yoga flow class with a beautiful view of our vineyards followed by a glass of red or white wine. Suitable for all levels; must be legal drinking age. Fielding Estates Winery, 4020 Locust Lane, Beamsville. Phone 905-563-0668 • Wine Ed #5 - Niagara’s Core Varietals - Sun, 26 May 2019, 1-3 p.m. This seminar will focus on the grape varieties that grow so well in Niagara. Learn why Niagara is producing award-wining quality Chardonnay, Riesling, Cabernet Franc and Pinot Noir and how they compare to other growing regions. Also, learn about the up and coming star of Niagara... Gamay! Tawse Winery, 3955 Cherry Ave., Vineland. Phone 905-562-9500. • Books & Brews – May 27. Join our newest book club for adults ages 19+. Books & Brews is a monthly meetup at Bench Brewing in Beamsville. Enjoy a locally crafted brew while talking books! Advance registration required. Please call 905.563.7014 to sign up. Everyone is responsible for the purchase of their own 26 clubwest.ca | May/June 2019
refreshments. Meet at Bench Brewing: 3991 King St., Beamsville. Phone 905-562-3991. • A Tribute to the Legends! – May 31. Join us for a fabulous evening of Food and Fun. We are pleased to welcome back Stars on Stage! – North America’s Top Tribute Artists to Casablanca Winery Inn on Friday, May 31, 2019 in the Grand Ballroom. The evening will include a delicious 4 Course Dinner followed by performances by Tribute Artists for Elvis (Gordon Hendricks), Elton John and Tina Turner. Casablanca Winery Inn, 4 Windward Dr., Grimsby. Phone 905-309-7171. June 2019 Graze The Bench - June 1-2. Sip. Savour. Groove. Each spring, 7 wineries celebrate the glory of the Beamsville Bench by pouring new and favourite vintages, inviting their favourite chefs to create inspired dishes, and grooving with live bands at each venue. Graze the Bench has quickly become one of the most popular events in wine country. This cluster of boutique VQA wineries offer not only some of the most celebrated wines in Ontario, but unforgettable vistas of rolling vineyards and Lake Ontario. In
partnership with a collection of Niagara’s best chefs and live bands, this is a wine event that will become a perennial date on your calendar. http://www.grazethebench.com • Midnight at the Oasis - June 2. Noon-2 pm, $95, with Christine Flynn, Executive Chef, iQ Food Co. Explore the flavours of the Middle East in this colourful and fragrant cooking class. Acquaint yourself with the spices and ingredients unique to this part of the world. Good Earth Food and Wine Co. 4556 Lincoln Ave., Beamsville. Phone 905-563-6333 • Smokin’ Sunday – June 10. Noon-4 p.m. This summer we welcome Wine Country Barbecue to join us in kicking off our new Smokin’ Sunday event! Spend a relaxing afternoon with a patio BBQ featuring Wine Country Barbecue, specializing in smoked meats. Wine by the glass available. Family Friendly! Stoney Ridge Esate Winery, 3201 King St., Vineland. Phone 905-562-1324. • Concert Series Hawksley Workman ~ Thurs, June 13. Singer-songwriter, performer, producer. Juno nominations and wins, Workman’s
Chef In Residence CUISINE
Warm Potato Salad Potato salad is usually divided into two groups; the cubed, cooked and refrigerated variety, or the new-potatoes, washed and cooked, (sometimes halved, depending on the size). Unfortunately, I’m not a fan of either, and this has to do with the cold starch needing copious amounts of sauce to make it delicious. This totally changes when you use this Mom’s recipe, where the potatoes are not boiled, but gently roasted, then tossed in dressing, and served warm! Wow, what a difference! For a non-lover of potato salad, this totally converted me. Of course, if I have to eat potato salad now, this is how I like it. INGREDIENTS • 2 lb new potatoes • 1 each, red & yellow pepper, diced • 2 green onions, sliced • creamy dressing (I made a chipotle mayo, but any creamy dressing will do) • Seasoning, to taste DIRECTIONS
Slice the potatoes in half, if the size warrants that. They cook a bit faster this way, as well. Toss them with oil, in seasoning such as salt and pepper and herbs, and roast in a 300F oven, so not too hot. They’ll take about ½ hour, depending on the size of course; time yourself for this, as you’ll want this within 20 minutes of coming
out of the oven. Once they’re done, and totally tender, pull them out of the oven, let them cool for 5 minutes or so, and then coat them in your dressing, tossing to fully incorporate the dressing in the potatoes. This is where I add the peppers, and the green onions. Delicious!
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15 solo releases run the gambit of his musical sensibilities from cabaret to pop to glam rock. A consummate performer, he has amassed a portfolio of over 1000 shows worldwide including shared stages with icons such as Morrissey, David Bowie and The Cure. Tickets are $79 per guest + fees + HST. Redstone Winery, 4245 King Street, Beamsville. Phone: 905-563-9463 • Hawk Talk - June 8 and June 22. Noon-1 pm. Join winery owner and falconer Louise Engel on Saturday, June 8 or Saturday June 22 to learn a little bit about Amadeus, the resident Harris Hawk, and his role at Featherstone. Louise will explain how she uses birds of prey as a part of Featherstone’s natural bird control strategy in the vineyard. Amadeus will be on hand- quite literally! Along the way, we’ll enjoy a tasting of two of the delicious Featherstone wines that Amadeus helps to protect. Tickets: $15 ( + hst) per person, 2 wines tasted. Featherstone Estate Winery, 3678 Victoria
Avenue, Vineland 905-562-1949 • 10th Anniversary Summer Concert - June 8 @ 5-10 pm. Save the date - Jim Cuddy returns on Saturday, June 8, for the 10th anniversary of the Summer Solstice Concert at Tawse Winery! Opening for the Jim Cuddy Band is musical legend Ian Thomas! Tawse Winery, 3955 Cherry Avenue, Vineland. Phone 905-562-9500. • Wine Ed #6 - Spirits 101 - Sun, June 23. 1-3 p.m. Meet Penny! She is the newest (and prettiest) member of the Tawse Team. She is a state-of-the art Copper Still that will be responsible for producing our new line of Craft Spirits. This seminar will focus on all things distillation such as the difference between Pot and Column Stills, types of Spirits and what Penny will be “cooking” up for us here at Tawse. Tawse Winery, 3955 Cherry Avenue, Vineland. Phone 905-562-9500. • The Nuc: Pop Up Market - June 23-24, 11-6 p.m.. Shop our hive full of talented craftspeople, artisans & foodies! Some of our favourite
local vendors set-up shop at Rosewood for two days of wine & shopping while the Go-Go Food Co. Food Truck will keep everyone full. Other vendors include – Wild Blue Yonder jewellery, Pickles Eh!, Fox & Ams Designs and many creative others! Admission is free! (Where else do you find anything free nowadays?!) Rosewood Estates Winery, 4352 Mountain Rd., Beamsville. Phone 905-563-4383 • “Street Eats” Summer Supper Series – Tapas Tasting – Friday, June 28, 5:30-7:30 Enjoy a super casual alfresco dining experience as we explore the street foods of Spain. Join Chef Tarrah for an interactive evening of her take on Spain’s popular street eats using the best local ingredients. Unpretentious fare, prepared with care and enjoyed with friends and like minded culinary adventurers. Dishes will be shared family style. All events will be held outdoors in the garden, weather permitting. Book today. The Good Earth, 4556 Lincoln Ave. Beamsville. Phone 905-563-6333. May/June 2019 | clubwest.ca
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Chef In Residence CUISINE
Lemon Meringue There’s something spring-ish about lemon; maybe it’s the bright colour, maybe the floral flavour, maybe it is just that it’s such a clean, fresh aroma, in any case, lemon is very popular for spring. When we first started making lemon meringue it took us a bit to find the perfect filling, and then one Mom gave us a ‘milehigh’ recipe. Wow! It’s a bit labour intensive, but so worth it! The meringue style is not just a straightforward sugar-egg white recipe. The secret is something known as Italian Meringue. It is effectively ‘cooked’, because it is made with boiling sugar syrup. Very stable, and impressive to serve! INGREDIENTS Filling; • 1 ½ Cup sugar • 1/2 Cup corn Starch • pinch salt • 4 yolks • 1 3/4 Cups water • 4 lemons, zested and juiced • 3 Tbsp unsalted butter DIRECTIONS Combine sugar, cornstarch, and the salt, and whisk together with the yolks, water and
lemon juice. Cook over low-medium heat, stirring constantly until the mixture thickens. Boil for 30 or 40 seconds, no more! Strain this into a bowl, and add the butter. Depending on your taste, you might want to add some zest (I love that). Pour this into a pre-baked pie shell, let cool. INGREDIENTS Meringue • 3/4 Cup sugar • 1/4 Cup water • 1 1/2 Tbsp corn syrup • 4 egg whites (from the filling recipe) • pinch each - salt and cream of tartar DIRECTIONS
In a small pan, combine the sugar water and corn syrup, and bring to a boil, until a candy thermometer reads 250F. Whisk whites on high speed until foamy, add salt and cream of tartar. Increase speed until soft peaks form. Do not over whip. Reduce speed again, and pour hot sugar syrup at the edge of the bowl, until gone, then increase speed to high again, and whip for 3 minutes or so. Pile this onto the pie! Some sweet crumbs (graham cracker) on the filling will help to keep the meringue in place. Make this artful, perhaps torching with a little torch. When this is cool it slices beautifully, and looks amazing! Thanks, Mom!
Others swear by the classic Pie pastry, which is what we use. Once your shells are in the muffin tray, add your ‘extra’ ingredients to your tarts. In the meantime, use a paddle on your mixer to combine the ingredients, and paddle slowly to incorporate.
If you use a whisk, and ‘whip’ the ingredients, you’ll incorporate a lot of air, which in turn causes your tarts to overflow; not what you want. Bake these until bubbling and golden brown. Allow to cool a bit, as this helps the tarts ‘set’. Enjoy warm or at room temperature.
Butter Tarts
OK, to be fair, there are probably as many great buttertart recipes as there are establishments. There are also terrible ones, though; trust me, I’ve had them. Ours are awesome, and a constant supply of these is being freshly baked at the Grand Oak, daily! We infuse them with real Ontario maple, and part of the trick is to make sure the egg/syrup ratio is good. INGREDIENTS • 1 Cup light brown sugar • 1/2 Cup corn syrup • 1/2 Cup maple syrup • 1/2 Cup butter, soft • 2 eggs • 2 Tsp canilla extract • whatever you’d like in your tart; raisins, walnuts, pecans, choc chips… DIRECTIONS Use your favorite sweet pastry to make the shells. Many people use pate brisee, a fairly forgiving pastry dough
28 clubwest.ca | May/June 2019
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