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SEPTEMBER/OCTOBER EDITION 2016

AriAnA Gillis Out of the fog, Shooting for the stars BArBershoppers Preparing for Canada's 150th

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Ariana Gillis prepares for her third album, Page 6

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AriAnA Gillis Out of the fog, Shooting for the stars BArBershoppers Preparing for Canada's 150th

Special Supplement to

The Three sisTers A dinner table Staple for centuries "Serving West Niagara & Winona"

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As I spoke to Ariana Gillis about her trials and tribulations after sustaining a serious concussion last November, I related to every word she uttered. Headaches, acute sensitivity to light and sound, exhaustion... no fun at all, basically. Full marks to her at staring down her affliction and titling her upcoming album Head full of Stars. I feel ya, sister. Having been down that road myself years ago when I was run over by a cab in a crosswalk in Ottawa, it was easy to feel exactly what she was talking about. Time is the only remedy...if that works. If not, well, that’s another story. As to her skill and future, as music industry critic Dave Marsh noted, that will come down to a series of choices she makes in the next few years. To say Marsh (you have to read the story) is a fan would be the understatement of the year. When the first impression of anyone gets compared to the first time they laid eyes on The Boss, aka Bruce Springsteen for you non-rockers out there, I mean, come on. Seriously? That is top-of-the-food chain stuff right there, people. I have not seen Ariana play live for about a dozen years, going back to her opening gig for her dad at Zooma Zooma Cafe. I can recall going down there to shoot some photos on a Friday night when her dad, David, was the “headliner”. I am looking forward to seeing her again and wish her every bit of success as she continues to push on through the stars. Check the story out. Local residents can help the young lady out and hit the heights for which others clearly believe she is destined. On another singing note, a shout out to the Niagara Gateway Harmony, formerly the Grimsby Barbershoppers, as I first knew them. This bunch of characters have been entertaining in the area for five decades, and they deserve a great deal of credit for that. I have covered their events likely 30-plus times over the years, from the Christmas gigs to the shows at the seniors centre and their Valentines drop-ins. They have always been a class act and bring a different type of notoriety to our community. When I addressed the essence of ClubWest, the fact this area here in Niagara West is unique and very desirable in which to live, the efforts of niche groups like this are what add up to make it so. Publisher, ClubWest Magazine Mike Williscraft


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Out of the fog,into the light After recovering from a serious concussion, Ariana Gillis is ready to shoot for the stars

After an unintentional hiatus, Ariana Gillis is ready to move on with her life’s next chapter.


From an early start being a two-song opening act for her dad, David, at Zooma Zooma Cafe, Ariana Gillis has honed her skills. By Mike Williscraft ike a lot of children, Ariana Gillis showed an affinity for music. She came by it honestly with her father, David, an accomplished guitarist/performer. At the age of six, she started her training at a conservatory but it was not long into that stint to some keen observations by David and, perhaps Ariana’s first major decision altered the path of the now-25-year-old performer. “The conservatory I was attending, as do most, have a method of teaching. The problem is there really is no growth. You start to sound like everyone else,” recalled Ariana. From that point she learned in the musical school of life picking up things from her father along the way. “At 12 I picked up a guitar and started writing songs exploring the song writing side of things,” said Ariana. Along this path, she started attending music conventions with her dad, includ-

L

ing Chet Atkins Appreciation Society Convention in Nashville, Tenn. “I was 13 or 14,” recalled Ariana. “There were these other kids there who were really young. They blew me away. I was really inspired. For the next two years I practiced and practiced and practiced and eventually learned to play solid rhythm guitar.” “I found that when I knew my instrument better I wrote better songs.” It was that investment in her craft which paved the way to a very peculiar circumstance at the South By Southwest Conference and Festival in Memphis, Tenn. All Ariana recalls from what transpired was she ended up playing a spur-of-themoment five-song set for one of her idols, Eliza Gilkyson, as well as Dave Marsh, a noted rock critic and former formative editor of Creem magazine. “They really loved it,” said Ariana, which is a considerable understatement.

Marsh remembers it vividly. “We were in a cement block stairwell. We were up a few flights and she was down at the bottom. It was incredible, mesmerizing,” March remembered. “I had never heard of her, not a word, not a syllable. She commanded the room. She started with that monster song and just took off from there,” he added, referring to John and the Monster, from Ariana’s 2011 album Forget Me Not. “I only went in there because I was hanging out with Eliza and wanted to continue with that. None of us knew who she was but the bonding that took place in that stairwell....those people will never forget they were there.” Marsh said such occurrences are rare, but they do happen. He related a story which took place about a year before when he was about to go to bed at 3 a.m. and a friend of his, Greg Johnson who owned the Blue Door September/October | clubwest.ca

7


PASSIONS Music Continued From Page 7 Door in Oklahoma City, Okla. told him had to listen to someone, which turned out to be John Fullbright, who Marsh considers to be a great songwriter and a “smart singer”. “Ariana is not really a folk artist. She’s a little more adventurous, even with one guitar. The way she wrote John and the Monster, it’s a little like Woody Guthrie but it’s new and feels new. You think, ‘That’s different. What’s next?’,” said Marsh. The after-effect was long-lasting for Marsh as he said he played Ariana’s music

regularly for more than a month, which he noted is a long time for him, given his varied musical tastes and volume of music he works with as a critic and host of a Sirius XM Radio program. “I listen to a lot of music, but I kept going back,” he said. And why? “It was so far out in left field, it felt like I had heard it my whole life. There is a singularity there, not weird, just different,” said Marsh. Different like the time he saw a couple of characters by the names of Bruce Springsteen and Bob Marley on the same

bill one night at Max’s in Kansas City, Mo. Or when he ducked into a club on Times Square in New York City and saw Kiss for the first time. “I knew they’d be rich, but there was no substance. Once in a while you see someone and you know they can be both,” said Marsh of Ariana. “I’ve been doing this for 50 years. It is hard to explain, but I just know when I see it. Her set in Memphis wreaked of possibilities.” Now, to put that kind of review from Marsh into perspective, consider some of his previous reviews. Of Queen in 1978: “Queen isn’t here just to entertain. This group has come to make it clear exactly who is superior and who is inferior. Its anthem, ‘We Will Rock You’, is a marching order: you will not rock us, we will rock you. Indeed, Queen may be the first truly fascist rock band...[I] wonder why anyone would indulge these creeps and their polluting ideas.” In the same piece, he derided Freddie Mercury’s “throat-scratching lead vocals”. Marsh had previously described Mercury as possessing a merely “passable pop voice”.

Regarding a possible Rock and Roll Hall of Fame induction for Kiss, Marsh said: “Kiss is not a great band, Kiss was never a great band, Kiss never will be a great band, and I have done my share to keep them off the ballot.” Marsh described Bob Seger’s 1980 album Against the Wind as

8 clubwest.ca | September/October 2016


PASSIONS Music Continued From Page 8 “absolutely cowardly”. He was more supportive of Seger’s earlier work.” All quotes from his Wikipedia page. The latter particularly harsh for one Detroit native to another. And don’t just take Marsh’s words about Ariana as gospel, either, but you may give credence to another songwriter you may have heard something about by the name of Bernie Taupin. He is best known for his ongoing and highly successful association with Elton John. Taupin heard Marsh play Ariana’s songs on his Sirius program. “Bernie was impressed and liked her a lot, which is great for her. For me, I was terrified to find he was listening to my show,” said Marsh. For Ariana, receiving accolades from two music industry institutions helped her

self-confidence a great deal. She has now met Taupin and continues to get feedback from him, and Marsh, on occasion. “It made me realize I was on the right path. Generally, music industry people don’t value songwriting anymore. They want to make money. There’s nothing wrong with making money, but money should not make selling out a condition,” said Ariana. With a mind to sticking to her artistic roots, Ariana is about to embark on her next album, that is, when she raises the needed funding to get a full band and studio time nailed down. “Our goal is $35,000. We would love to get the album done this fall and be ready for a spring release,” she said, noting anyone wanting to help her get to the fundraising goal can contribute at: indiegogo.com/projects/head-full-of-stars-music#/

As of last week, the fund was at just over $9,300. Of her new songs for her third fulllength album Head Full of Stars, Nathaniel is her favourite. “It’s about my boyfriend, my first love song. I didn’t expect it. It just happened. I really like playing it,” she noted. So why the title? Well, that is something which Ariana would most likely prefer to forget about and move on from, but reality has a way of sticking with one. November last year, a simple mishap many have probably encountered - cracking your head getting into or out of the car - put Ariana’s life in suspended animation for many months. As she describes on her indiegogo page, she was “forced to be in a dark room for almost a month. I could barely think

Ariana and dad, David, backstage at one of their gigs. September/October 2016 | clubwest.ca

9


straight, I was in a constant fog, dizzy, ‘seeing stars’, and I honestly had no idea if I would ever be able to do the things I love again. Recovery time can be anywhere from six months to two years, to even never. So I was afraid... Actually, I was terrified,” wrote Ariana. “I felt strange in my own skin. Noises were too loud, singing was too loud, remembering lyrics that used to come so easy was next to impossible, and trying to play chords? So mentally draining. As the months passed, I finally began to put the pieces of my mind back together again. And, after many ups and downs, I knew exactly what I wanted this album to be called. It felt so right. Head Full of Stars marks a turning point in my life. A renewal...and most importantly, a second chance.”

“I’m staggered by how good she is. There is not much that impresses me these days but after hearing her available tracks I can honestly say she’s the single most exciting thing I’ve heard in a very long time.” Bernie Taupin, lyricist for Elton John.

10 clubwest.ca | July/August 2016


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PURSUITS Travel

Why not? Combine travel and sports

By John Potter anadians are riding a wave of patriotism following the great performances of our athletes at the 2016 Rio Olympics. While you were watching the games, did you think to yourself “Boy, I’d like to be there next time.” More and more, travel professionals are specializing in sporting events, and offering these very unique travel experiences to their clients. Some of our preferred travel partners can work magic when it comes to offering unique packages to some of the world’s most popular sporting events. In many cases where it seems impossible to secure tickets to a popular event, you may be able to get those tickets by working with your travel professional.

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While not a ticket broker as such, travel agents have access to suppliers who pre-purchase big-event tickets. You may have to purchase a package including accommodation, but you’re probably going to need hotel accommodation anyway! A case in point: Tickets for the Australian Open are not yet available for sale to the general public. Solution – purchase a Melbourne accommodation package including tickets to the event – even the finals! The 2017 World Masters are taking place in New Zealand – there are great packages available for individual travellers as well as groups, and what better opportunity to combine a sporting event with a tour in one of the most beautiful countries in the world! We learned a lot about rugby during the Olympics (did you even know we

had a rugby team?) There are specialinterest tours to places like Australia and New Zealand just for rugby enthusiasts, such as the British and Irish Lions Rugby Tournament which is taking place in New Zealand in 2017. If you happen to represent a group with a common interest such as cricket or hockey, why not think of a customized group trip combining the cultural experience with the sporting interest. If the tour you are looking for doesn’t exist, a travel professional can create it for you, but early planning is essential – at least a year in advance in most cases. Some big events are taking place in the next few years: The 2018 FIFA World Cup in Russia, the Winter Olympics in Pyeongchang and the 2018 Commonwealth Games in Australia, and now is the time to start searching out travel packages to these major events. Always wanted to attend Wimbledon or The French Open? How about attending a Grand Prix race in Abu Dhabi or Monaco! From the Kentucky Derby to the Stanley Cup Finals – no matter what major event interests you, there are unique travel packages available, and your TICO certified travel professional can work with you to create the perfect special-interest tour. Next time you are considering a trip overseas, why not combine it with a premier sporting event! (John Potter is a TICO certified travel expert with TravelOnly – a Canadianbased Travel Company that has been in business for 40 years. In April of 2017, he is offering an amazing 13-day fully escorted tour of Italy called Italian Vistas. Contact John by e-mail at jpotter@travelonly.com or phone 905-646-1117) September/October 2016 | clubwest.ca

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50 years of Harmony I

Men’s a cappella group gearing up for Canada’s sesquicentennial

n 1967 the Winona Men’s Club organized a male chorus as part of Canada’s centennial celebrations. The group proved to be so popular, both with the membership and with the public, that the chorus has continued for nearly 50 years. There have been many changes since its humble beginnings, most notably in 1968 when the group moved to Grimsby and joined the 40,000-member strong international singing organization now known as the Barbershop Harmony Society and began singing four-part harmony in the ‘a cappella’ style. The chorus was originally named the Grimsby Knights of Harmony but in 2010 changed its name to Niagara Gateway Harmony, reflecting the diverse makeup of its current membership who hail from Lincoln, West Lincoln, Stoney Creek and Hamilton as well as Grimsby.

Niagara Gateway Harmony (NGH) has entertained thousands of Niagara residents over the years through its annual spring shows, its Singing Valentines Program, its June strawberry socials, and as singing guests at hospitals, senior residences, nursing homes and service clubs. The chorus is especially proud of its annual, free Holiday Benefit Concert which began in 2006 and has raised over $20,000 for local charities and more than two tonnes of food for the Grimsby Benevolent Fund’s food bank. This year’s Benefit Concert is scheduled for Monday evening, Dec. 5 at St. Joseph’s Roman Catholic Church, Livingston Avenue in Grimsby. Men of all ages, from teens to octogenarians, meet every Monday evening to practice and learn the songs for performance, including songs that range from old standards such as “I’ve Been Workin’ on the Railroad” to David Bowie’s “Space Oddity”. No matter what the tune, members share a love of singing and the fun of performing together. Although some of the men can

read music, sight reading is not a prerequisite for joining in the fun as the chorus provides its members with outstanding learning tools, including individual coaching. NGH is directed by a very dedicated musician named Joy Brunel whose enthusiastic and encouraging style of leadership makes learning the music fun and enjoyable. NGH rehearses on Monday evenings from 7-10 p.m. at the St. Andrew’s Anglican Church Hall, 7 St. Andrews Ave. in Grimsby and is in the planning stages of a special 50th anniversary show for 2017. “The chorus would love to add enough men to its roster to enable it to create a spectacular show to complement Canada’s sesquicentennial,” said long-time member Bruce Herdman. For more information, visit their website at www.ngharmony.ca or call Herdman at 905-945-3495.

Some of Niagara Gateway Harmony’s members, L to R, Bill Stuart, Bruce Herdman, Ryan Inch (back), Sanjoy Acharya, Frank Ciotti, Joy Brunel, Brian Flock, Steve Bendo.

16 clubwest.ca | September/October 2016


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Apples: Take your pick

A

pples are a popular sight come the fall. These delicious fruits have long been enjoyed and studied. Though apples are enjoyed across the globe, many people associate apples with North America. That’s in spite of the fact that the first apples were cultivated on the opposite side of the world from North America in Asia. There are more than 7,500 known cultivars of apples that produce various characteristics for flavor and appearance. Apples are often a topic of discussion in the fall, when many trees produce their largest bounties of fruit. Autumn is a good time of year to take a closer look at apples, and explore some of the most popular varieties for picking and eating. APPLE ORIGINS Malus deomestica, or the common apple tree, is a descendent of apple trees

that originated in Central Asia in what is now southern Kazakhstan. Apples have been grown for thousands of years in Asia and Europe. The original apple tree was the wild apple, or Malus sieversii. DNA analysis has confirmed that the wild apple is the progenitor of the cultivated apple enjoyed today. European colonists likely brought apple seeds and trees with them when they emigrated to North America, introducing that part of the world to the apple tree. Records from the Massachusetts Bay Company indicate that apples were being grown in New England as early as 1630. Americans also enjoy the popular story of Johnny Appleseed, who was believed to have distributed apple seeds and trees to settlers across the U.S. While apples can be produced from seeds, nowadays many apples are propagated by grafting so that they retain the

parent tree’s characteristics of flavor, hardiness and insect resistance. APPLES & SYMBOLISM Apples have become the main symbols of many different stories and tales throughout history. Apples are linked to the Biblical tale of Adam and Eve and their ultimate expulsion from the Garden of Eden. However, the apple is never named in any of the religious texts as the fruit Eve picked from the tree of knowledge. Apples have appeared in fairy tales and folklore. The Brothers Grimm had the character “Snow White” fall ill after eating a poisoned apple. In Norse mythology, the goddess Iounn was the appointed keeper of golden apples that kept the Aesir young forever. Apples have also played a role in science, most notably Sir Isaac Newton’s study of gravity. While myth surrounds September/October 2016 | clubwest.ca

19


PASTIMES PYO Fruit Continued From Page 19 the story of Newton and an apple falling from a nearby tree, it’s likely that witnessing an apple fall from a tree did spark something in the famed scientist. POPULAR VARIETIES Many varieties of apple stand out as perennial favorites. In the U.S., the Red Delicious is the country’s most popular grown apple. It was called the hawkeye when discovered in 1872. The Golden Delicious is the second most popular grown apple in America. In Canada, the most popular are Cortland, Red Delicious, Golden Delicious, Empire, Fuji, Gala, Ida Red, Macoun, McIntosh, Northern Spy, and Winesap. The Delicious apples tend to have mild, but grainy flesh that can fall apart when cooked, so they’re best used for snacking. Cortland, Empire, Fuji, Gala, McIntosh, and Macoun are some of the other most popular varieties. Those interested in baking with apples can select among Granny Smith, Jonagold and McIntosh. These apples tend to be crisp and tart and hold up better in recipes. Apples have been enjoyed for thousands of years. While apples are a staple of autumn, they can be enjoyed all year long thanks to their widespread availability.

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21


The Three Sisters

Welcome visitors By Jan Willem-Stulp love family. Not a shocking confession, perhaps, given that in our house, there are usually extra people eating dinner with us, or staying over. Not always family, but quite often. There’s an extra bond there, a special something that you share. Of course, there’s the other side as well, family can drive you nuts, just ask my sister. I have only one, and she’s moved away, (New Zealand!) maybe to get away from me… My sister and I were approximately the same height growing up, much to my chagrin. I didn’t like it if people thought we were twins, but I got positively defensive when it was suggested she was the older one! I’m about two years older than she is, and probably an inch or two shorter; I have three brothers, all taller than me, too. So now you know, I’m the runt in my family – perhaps this is where my obsession for food came from. Maybe I’ve just been attempting to compensate for my obvious lack of nutrition (my parents never believed that either). So anyhow, as we’re winding down the summer, and staring autumn in the face, family will become part of the focus again, particularly through Thanksgiving and Christmas. People get together and enjoy each other’s fellowship. I see my brothers fairly regularly, but not my sister. For me, sisters are special, more special than brothers, in any case. We have a pretty close relationship, despite the distance - often connecting via Skype and chatting. My wife and I are intending to visit her and her family in the New Year, so I’ll get to cook with my sister. From a culinary perspective, women were are not prominently featured in the ‘archives’ of classic kitchen lore, let alone sisters. A possible exception would be Catholic soup kitchens, often run by Sisters, a committed group of nuns. It may come as a surprise, then, that the culinary background of ‘New World’ cuisine features a regular, and consistent appearance by one, two or all three of the Three Sisters. For the people living in the Americas, mealtime without at least one of the Sisters was rare. And even today, particularly in the late summer, the Sisters appear regularly in kitchens throughout the world. The Three Sisters I’m referring to are, of course, the trio that have sustained millions of people for thousands of years, corn,

I

22 clubwest.ca | September/October 2016

beans and squash. In the centuries before Europeans came to the Americas, these three crops were grown together in an example of ‘companion growing’ that rivals any modern crop management. Simply and practically, the corn was sown first, allowing the shoots to get established, then the beans were planted, giving them something to climb up on as beans tend to do. Lastly, the squash was sown, to cover the soil for all of the crops, and keeping some of the vermin out with their spiny bristles. Further to that, there was a symbiotic relationship between the plants, a mutually beneficial inter-action. The beans actually inject nitrogen in the soil with their roots. The leaves of the squash plant inhibit weeds and keep the soil moist, and the corn stubble is great organic matter for composting and bringing humus into the soil. Nutritionally there was, and still is, much to be gained from these crops. The corn and beans could be dried and stored for long periods of time, seeing the people through the winter and, as any gardener with a squash plant knows, eating all the squash a single plant produces is a challenge. They are vigorous producers, growing until first frost. The seeds of the mature squash were highly nutritious as well, and could be stored through the winter. Our kitchens and meal tables are richer because of these wonderful crops. Think of warm corn bread, buttered corn, bean stew, cassoulet, succotash, grilled zucchini, fresh beans and rich chowders. We do a lot of gluten-free baking at the Grand Oak, and many of our specialty items are made using corn flour, cornmeal or starch, as well as bean flours. We make some awesome zucchini muffins and loaves, which are popular at any time. As you prepare your meals in the days to come, give some extra thought to sisters, not just your own, but also those that were here long before we were. Try these recipes and ideas, and adjust them with other items from your gardens and fridges. Personalized meals always are better than just straight recipes, and they always are better when others are involved. Especially sisters. (Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)


Chef In Residence CUISINE

Creamy Corn Chowder Although this is an exercise in knife-skills, and in that way, somewhat time consuming, our lunch and dinner guests always assure me it’s totally worth it! Corn, sweet root vegetables and Vidalia Onions, simmered with herbs in cream; so filling and satisfying! You’ll only need one bowl of this, but you will eat more, regardless…Serves 4 (or two, if you don’t tell anyone...) INGREDIENTS • 8 cobs of corn, stripped • 2 large carrots, peeled, diced • 1 large parsnip, peeled, diced • 2 vidalia onions, diced • 1 bulb of fennel, diced (save the fronds for garnishing) • 1 sweet bell pepper, red, diced • white wine • thyme, chopped • .5L 35% cream

DIRECTIONS You will begin by sautéing the onions, carrots and parsnip in a bit of oil, and letting it soften and become fragrant. Add the corn and the fennel, then deglaze with white wine, (about two tablespoons, but more is fine).

Add the cream and simmer - stirring often and letting the flavours meld. Add a bit of water or more cream, if it’s too thick. Add the diced pepper at the end, and adjust the seasoning with salt and pepper. Presenting this with the fennel tops as a garnish works really well!

For Autumn Cheer, Go West SEPTEMBER • Wine Club BBQ at Vineland Estates Winery (3620 Moyer Rd, Vineland) Sept. 10 from 6-9 pm *Available for Wine Club members and their guests. $50pp plus HST (all inclusive). It’s a favourite and it goes rain or shine. Salads, many BBQ treats and some vintage wines. It is an evening of great outdoor food, wonderful wines, energetic live music (featuring the band Veranda Beach) Get your tickets online: www.vinelandwineshop.com • Special Dinner: Harvest Celebration at The Good Earth Food and Wine Co.(4556 Lincoln Ave, Lincoln) Sept. 10 at 5:30 pm. Join us as we gather at a communal table for a celebration of the harvest in all its glory! Tickets for this 4-course set menu are $60pp. (Gratuity, HST and all beverages extra). Seating is limited. There is one seating only and dinner starts at 5:30 pm! Call 905.563.6333

to book your place today! Reservations are required. • Viva la vendemmia at Tawse Winery (3955 Cherry Ave, Vineland) Sept. 10 @ 11 am-5 pm. As part of the Niagara Wine Festival, Chef Jesslyn will be serving up Italian-inspired roasted tomatoes and ricotta on crostini, which will be paired with our harvest favourite – 2011 Grower’s Blend Pinot Noir! • CHOIR! CHOIR! CHOIR! ~ at Red Stone Winery (4245 King St, Lincoln) Sunday Sept. 11 – 1-4 pm. The Last of our Summer Concert & BBQ Series. This is not your typical ‘dinner and a movie’ evening out. It captures three of our favourite things – great wine, delicious food and amazing music! Sip, savour and sing your way through a gorgeous summer evening on The Terrace at Redstone. Price includes concert ticket and dinner (wine, taxes and gratuities are additional). More

info 905-563-9463. • September Cream Tea at Aure Wines (3749 Walker Rd, Lincoln) Sept. 18 at 2:30 pm. Come join us for a full English cream tea with finger sandwiches, scones, clotted cream and jam. Cakes, biscuits and trifle. Choose your favorite loose leaf teas imported from England. Everything is home made. Come in your gloves, fascinators etc. or just as you are. An afternoon of sophistication, polite conversation and fine food. Reservations required: events@ aurewines.com Tel: (905) 563-7256 • Fallstock Harvest Party at Calamus. (3100 Glen Rd, Jordan Station) Sept. 17-18. Wine, food, and fun! Sept. 17 George Brasovan and Friends, Sept. 18 - Michael Keys plays jazz and blues. Call for more info (905) 562-9303. • Good Girth Supper Club: Vintage Destinations at The Good Earth Food and Wine Co. September/October 2016 | clubwest.ca

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Chef In Residence CUISINE

Shaved Courgette Salad This salad, again, is incredibly quick to assemble and prepare, a great way to really highlight Garden-to-Gourmet eating. The fact that it is versatile and can adjust easily to your ingredients only enhances the appeal, and makes it something that could be enjoyed regularly (until frost, that is). Use the small to medium ones, 6-10“ long, as beyond that, the skin gets tougher. Serves 4. INREDIENTS • 10 small to medium zucchini, mixed colours if possible • 1 pint cherry tomatoes, mixed colours if possible • greens, flat parsley, sprouts or arugula • 4 green onions, finely sliced

DIRECTIONS Wash the courgettes, and shave into strips, using a kitchen Mandolin, or a vegetable peeler. Wash and halve the cherry tomatoes, and add to the

Courgette, then include your choice of green. I am using sunflower sprouts in this recipe. Lightly season with salt and pepper, then add your favorite

dressing, like sundried tomato, Greek, or even a creamy herb, and arrange on plates. Sprinkle with the green onions, and serve immediately.

For Autumn Cheer, Go West Continued From Page 23 SEPTEMBER (4556 Lincoln Ave, Lincoln) Sept. 24 from 5:30-8:30 pm. We explore the different foods from wine regions around the globe. Good Girth Supper Club is a sumptuous prix fixe dinner menu priced at $50pp. (Gratuity, HST and all beverages extra) No membership required, but reservations are, please call 905.563.6333. Last reservation time being 8:30 pm! • Hot Diggity at Creekside Estate Winery (2170 4th Avenue, Lincoln). Sept 10-11, 17-18, 24-25. Pass the mustard! Join us at The Creek for a one-of-a-kind hot dog bar featuring house-smoked mini-hot dogs from In The Smoke Cookery.  Add your own personality to your hot diggity dog with a selection of housemade condiments from chef Nathan Young.  To compliment your creation we’ve paired our

24 clubwest.ca | September/October 2016

2013 Estate Syrah - the ideal spice, smoke and attitude all in one glass. $10pp. October • Fabulous Pumpkin Excursion – offered all October at Puddicombe Farm (1468 Hwy 8). Train ride on Lil’ Pudd as well as a wagon ride throughout the orchards, vineyards, by the irrigation pond and view the Niagara Escarpment fall colours and view all the fall crops and pumpkin patch. (Students will observe by using all 5 senses). Take the pumpkin trail to the pumpkin patch and play pumpkin trivia. If you are interested in this program, contact us for more information. Call 905-643-1015. •The Big Cheese at Back 10 Cellars (4101 King St., Beamsville) Walk through the vineyard with proprietor, sommelier and wine author, Andrew Brooks. You will actively participate in a vineyard activity, and taste Back 10 limited production

wines matched with Upper Canada handcrafted cheeses and local artisan breads from the local bakery, De La Terre.-$20pp. (Minimum of 8 guests required) Offered all October please call for reservations and more info : 905-562-3365. • Creekside 1st Annual Taste & Buy Weekend Saturday, Oct. 8 from noon-5 pm. at Creekside Estate Winery (2170 4th Avenue, Lincoln). Join us for an exclusive tasting of pre-release wines. Taste small-lot wines including our infamous big reds, tour the underground cellar and meet our winemaker. Call 905-562-0035 or visit www.creeksidewine.com •Special Dinner: Bountiful Blessings at The Good Earth Food and Wine Co.(4556 Lincoln Ave, Lincoln) Oct. 9 from 5:308:30 pm. Let us do the work as we give thanks Good Earth style this Thanksgiving for the bounty that we enjoy. There is only 1 seating at 6 pm.


Chef In Residence CUISINE

Corn Bread This has a colourful history and is still very popular, particularly in the American mid-west. Although a typical ‘peasant dish’, historically, (ie this means it was invented as a cheap, simple source of nutrition) it also benefits from the typical peasant dish strength; it is the ultimate in local, seasonal flavour and innovation. Most ‘classical’ culinary dishes have their roots in peasant food, which is the reason they are often perfect flavour and ingredient pairings. Our version is replete with scallions and fresh corn kernels. Serves 8. INGREDIENTS • 1/2 cup butter • 2/3 cup sugar • 2 eggs • 1 cup buttermilk

• 1/2 tsp baking soda • 1 cup corn meal, stone ground • 1 cup fresh corn kernels, (stripped off cob) • 2 whole green onions finely chopped • 1 cup all-purpose flour • 1/2 tsp salt DIRECTIONS Simply grease an 8x8 pan, and preheat

the oven to 375F. Melt butter, then stir in sugar and buttermilk, and lastly the eggs. Beat until well blended. Combine dry ingredients, then add to the wet ingredients, stirring until just mixed and few lumps remain. Add corn and scallions. Bake until a toothpick comes out clean, approximately 30-40 minutes.

For Autumn Cheer, Go West Continued From Page 24 OCTOBER $60pp. (Gratuity, HST and all beverages extra). Call 905.563.6333 to reserve your place today! Reservations are required. • Thanksgiving Brunch and Dinner at Casablanca Winery Inn & Spa. (4 Windward Dr, Grimsby) Sunday, Oct. 9. Brunch is from 10 am to 2:30 pm $23.95/ adult, $11.95/child (3-10 yrs). Plated Thanksgiving Dinner is Sunday, Oct. 9 from 5 pm to close and Monday, Oct. 10 from noon to close $24.95/adult, $12.95/child (3-10 yrs) Delicious selection of food. Call Bogey’s or email to make a reservation. 905-309-7171 or 1-877-4465746 or fb@casablancawineryinn.com • Country Wine, Cider & Harvest Festival Oct. 10 at Puddicombe Farm (1468 Hwy 8). Pass Includes: live entertainment, children’s village, wine/cider & juice

tastings, harvest train tide, Sam’s horse & buggy ride, fall craft, kids’ bouncy fun, campfire, marshmallow roast & pumpkin decorating! PYO apples & pumpkins available. Call 905-643-1015. • 3rd Annual Vertical Cabernet Franc Tasting & Dinner Saturday, Oct. 15 at The Foreign Affair Winery (4890 Victoria Ave N, Lincoln) For more details call 905562-9898. • The Pinot Affair at Red Stone Winery (4245 King St, Lincoln) Saturday Oct. 15 - 6:30 pm. Enjoy the beautiful settings of Niagara’s newest culinary destination, Redstone Winery where Chef David Sider will prepare a delectable menu comprised from the most seasonal and local ingredients available. Tickets are $135pp and can be purchased at thepinotaffair.com. Space is limited. 905-563-9463 • Good Girth Supper Club: Dia de los Muertos at The Good Earth Food and

Wine Co.(4556 Lincoln Ave, Lincoln) Oct. 29 from 5:30-8:30 pm. Our annual Mexican celebration of The Day of The Dead is NOT to be missed! The prix fixe dinner menu priced at $50pp. (Gratuity, HST and all beverages extra). No membership required. Reservations call 905.563.6333. Last reservation time 8:30 pm. • A Tribute to Rock and Soul! Oct. 29 at Casablanca Winery Inn & Spa. (4 Windward Dr, Grimsby) – We welcome back Stars on Stage! – North America’s Top Tribute Artists on Saturday, Oct. 29 in the Grand Ballroom. The evening will include a delicious 4-course dinner followed by performances by tribute artists for Elvis (Gordon Hendricks), Motown and Elton John. Event times: 5:15 pm doors and cash bar open, 6 pm dinner service, 8 pm show begins, 11:30 pm approximate departure. Tickets: $64.95pp + tax. Stay the Night! September/October 2016 | clubwest.ca

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Chef In Residence CUISINE

Succotash Made famous by a cartoon character with a speech impediment, succotash is a dish that varies wildly from region to region, and with the seasons. The original word, in Native language, referred to a preparation involving corn. Today, depending on your location and time of year, it can include meat, nuts or even pumpkin. Generally speaking, though, it is made with corn, beans, and squash, as well as tomato and onion. Our version also liberally uses herbs, and some sweet pepper for a bright, cheery result. Serve as a side dish, or the vegetable component in your meal. Serves 4. INGREDIENTS • 4 cobs fresh, sweet corn, stripped • 1 lb beans, fresh green, or wax, halved • 1 red onion, medium, diced • 3 zucchini (courgette), green or yellow, diced

• 2 medium field tomatoes, chopped • 1 bell pepper, red or orange, diced • herbs, (basil, thyme, rosemary etc) chopped DIRECTIONS This version is pan-fried, and goes very quickly. Pre heat your pan, and add a splash

of oil, then begin with the onions, sauté until fragrant, and add the corn, sweet peppers and herbs. Continue cooking for another three minutes, and add the beans and zucchini. When the beans are al dente, adjust seasoning with salt and pepper, and serve immediately.

For Autumn Cheer, Go West Continued From Page 25 OCTOBER Book your hotel room at Casablanca for Saturday night and receive $10 off your room. Book for 2 nights in a row and receive $20 off your room each night! For reservations call: (905) 309-7171. • Sundays @2 Music Series Oct. 16 at Calamus. (3100 Glen Rd, Jordan Station) Join us for the George Brasovan Duo performing a Sinatra Tribute in our Sundays @2 Music Series. $25 admission includes wine samples, treats at intermission. Season’s passes available at $80 (Cosmic Club tickets $22, Season’s pass $75) Call for more info (905) 562-9303. Multi Dates Friends & Neighbours Night at Red Stone Winery (4245 King St, Lincoln). Every Tuesday 5-9 pm. Bring your friends, family or even your coworkers to The Restaurant

26 clubwest.ca | September/October 2016

at Redstone for some great food and drink on our terrace.  Each week we have talented local musicians who provide the entertainment for the evening. Live music starting at 6:30-9 pm. Each week we are serving stone oven pizzas for $10. Chef Sider also creates a weekly grill feature showcasing the seasonal bounty of Niagara. This is a popular weekly event so reservations are highly recommended but not required. • Rare Vintage Tasting at Vineland Estate Winery. (3620 Moyer Rd, Vineland) Sept. 3 & Oct. 1  at 3:30 pm - $50 for wine club members, $60 for public - all taxes in. Includes 4 very special wines and unique cheeses. Everything from how to properly open and decant an old wine, to serving, to appreciation, all aspects of aged wine enjoyment will be covered by one of our professional senior staff. To book call: 1.888.846.3526 ext. 26 • Group Campfires! At Puddicombe Farm

(1468 Hwy. 8) all Sept and Oct. Bring your friends & family to the estate to enjoy two hours in the afternoon (starting at 11:00am) or evening (6-8 pm) for a wine tasting (4 wines) & campfire. We will provide you with a campfire pit, wood, hotdogs, marshmallows, and a warm drink and a campfire get together would not be complete without a wagon ride snuggled under your warm blankets. Price: $15pp + taxes Groups: 15 guests or more. Reservations: must be made at least 2 weeks in advance. Call 905-643-1015. • The Daily Cheese Plate at Fielding Estate Winery (4020 Locust Lane, Beamsville) on now until the end of December. Join us daily for our cheese plate served up in the retail store. Choose from a changing selection of artisan cheese and locally made condiments created to enjoy alongside a glass of our wine. Best enjoyed on our deck in the warmer months


Chef In Residence CUISINE

Chocolate and Zucchini Muffin At the Grand Oak Culinary Market, many of you have become regular visitors because of our gluten-free offerings, almost all of which are made daily. The zucchini muffin is a particularly welcome staple, all the more so because it is not dry at all, and virtually indistinguishable from those made with wheat! The chocolate gives it an extra bit of richness, and is a great way to bring some extra decadence to the muffin! INGREDIENTS • 1 cup sorghum flour (or gluten-free all purpose flour mix) • 3/4 tsp xanthan gum • 1/4 tsp salt • 3/4 tsp baking soda • 1/4 cup cocoa powder, unsweetened

• 1/4 cup sugar • 2 tbsp brown sugar • 1 egg • 1/4 cup light oil, ie canola or sunflower • 1/2 tsp vanilla • 1/4 cup sour cream (I use high fat, but low fat is ok) • 1-1/2 cup shredded zucchini, peel on • 1/4 cup semi sweet chocolate chips DIRECTIONS

Preheat your oven to 350F. Grease a muffin tin. Mix the dry ingredients together. In a separate bowl, mix the egg, vanilla and oil, then add the sour cream, and lastly the zucchini. Stir this into the dry mix, until it is just combined, and carefully add the chocolate chips. Scoop into the muffin tin, and bake until a toothpick comes out clean, about 18-25 minutes. Enjoy!

For Autumn Cheer, Go West Continued From Page 26 and fireside in the cooler months. Cost for basic cheese plate is $20 and can be added on to. Served from 11-5 during summer hours and 11-4:30 during fall/winter hours. • Southern BBQ every weekend until Thanksgiving from 12-4 pm Susannah’s Smokehouse Southern BBQ at Sue-Ann Staff Estate Winery (3210 Staff Ave, Lincoln) Nothin’ fake...Nothin’ fancy... Just real Southern Barbeque. Pulled pork sliders, sausage on a bun, hickory-kissed ribs, two-meat combo, satisfyin’ sides. Garden Side Dining, Wines by the glass, Reservations. • Winery & Estate Tours At Puddicombe Farm (1468 Hwy 8) Come in and enjoy a relaxing, fun and educational stop by our tasting bar. We always have a selection of award-winning wines for all to taste. Our staff are passionate when it comes to helping guests find a wine that suits their

palate, and they are always excited to meet new guests as well as keep up to date with regulars. Call 905-643-1015. • When Life gives you Risotto make Arancini! at Red Stone Winery (4245 King St, Lincoln) Sept. 10-25 Touring Passport Program – As part of Niagara Wine Festival - Sept. 10-11, 17-18, 24-25 – 11 am to 5 pm. Fall is the perfect season for chardonnay. Join us at the winery for a tasting of our 2012 chardonnay which we think will be brilliant paired with Chef Sider’s Butternut Squash and Confit Duck Arancini. • Fielding Braised Beef on the Bench! From Sept. 10-25 from 11 am-6 pm at Fielding Estate Winery (4020 Locust Lane, Beamsville). Visit the wine lodge for a taste of harvest with our rich “Rock Pile Red” braised beef heaped on a fresh bun with crispy onions and your choice of toppings from the gourmet condiment bar. Paired with choice of 2013 Rock Pile Red

or 2012 White Conception. It’s a combination not to be missed! $10 without a Discovery Pass. Call 905-563-0668. • Apple & Pear Harvest – September & October At Puddicombe Farm (1468 Hwy 8) You will be taken to the PYO apple or pear orchard and will see first-hand how apples or pears are grown, cared for and harvested. You will be taken to the packing shed and the storage coolers to see how apples are processed for retail. If interested call 905-643-1015. • “A Little Bit of Smoke An’ a Whole Lotta Wine” As part of Niagara Wine Festival. Visit Sue-Ann Staff Estate Winery (3210 Staff Avenue, Jordan) Sept. 10-11, 17-18, 24-25, 11 am-5 pm. Pitmaster Mike from Susannah’s Southern Smoke BBQ will be serving hickory-smoked sausage with his house-made Georgia Gold mustard sauce enjoyed alongside our 2015 Baco Noir. 905-562-1719. September/October 2016 | clubwest.ca

27


wrapped up

in the valley

20+ seasonal

sip & taste

Experiences

with the

wineries of twenty valley

$44.25

+hst

November 12/13 or 19/20 or 26/27

Saturdays & Sundays from 11am to 5pm Wrapped Up in the Valley Passports are valid for one tasting at each of the participating wineries: 13th Street Winery • Angels Gate Winery • Aure Winery • Calamus Estate Winery • Cave Spring Cellars, Creekside Estate Winery • DeSousa Wine Cellars • DiProfio Wines Limited • Fielding Estate Winery • GreenLane Estate Winery • Harbour Estates Winery • Hernder Estate Wines • Henry of Pelham Family Estate Winery • Kacaba Vineyards & Winery • Mike Weir Estate Winery • Peninsula Ridge Estate Winery • Redstone Winery • Rockway Vineyards • Rosewood Estates Winery & Meadery • Sue-Ann Staff Estate Winery • Stoney Ridge Winery • Tawse Winery • Vieni Wine & Spirits • Vineland Estates Winery • The Good Earth Food & Wine Co.

tickets at twentyvalley.ca

28 clubwest.ca | September/October 2016


It’s back — mouthwateringly satisfying, boredom curing, socially fulfilling; it’s the best of food and wine... WRAPPED UP IN THE VALLEY 2016! This November, we’re offering you more than just pumpkin spice. The Twenty Valley Tourism Association is pleased to announce that more than 20 wineries have joined together to create yet another unforgettable fall experience. Come celebrate with us as Niagara kicks off this holiday season with Wrapped Up in the Valley, November 12th and 13th, 19th and 20th, 26th and 27th. Choose a weekend to enjoy a culinary treat paired alongside a premium wine, each winery will present you with a unique pairing carefully crafted to complement the noteworthy flavours of Niagara. Mark off the wineries you’ve visited along the way on the passport map — but don’t forget to collect the recipe cards at each stop as you create your own cookbook. From the top of the escarpment on the Beamsville bench, through to the winding roads in St. Catharines, come and taste the best of what the Twenty Valley has to offer. Can’t make it out for an entire weekend? The passport can also be purchased for Sundays only, providing access for all three Sundays of the program. DD’s, don’t fret! TVTA is once again collaborating with Cherry Lane to provide signature nonalcoholic cherry mocktails at participating wineries. Designated driver passports are available for $30.00 per person (plus HST). If no one draws the short straw, safe and responsible driving options will also be readily available through DanNel Transportation. The cost for a single weekend passport or Sunday passport is $44.25 per person (plus HST) and may be purchased online at twentyvalley.ca. For the optimal experience, we recommend visiting a maximum of eight wineries per day.

Why wait until December to eat, drink and be merry?


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ClubWest September October 2016  

ClubWest September October 2016