After eight years of training and working his way up to a second degree black belt, Cai Shirton, 16, of St. Anns is headed to the European Championships this October.
Page 11 – Backyard Elevation
A few ideas to help you improve your backyard living.
Page 14 – Sunny Days
Summer is upon us, enjoy safe time in the sun
Page 16 – Yoga, Wineries A Great Pairing
Niagara West wineries offer unique wellness opportunities
Page 18 – Under Pressure
Economic pressures turn up heat on social safety net
Page 18 – Kitchen Garden Adventures
Chef Jan-Willem Stulp offer best recipes of the season
Shopping local for food can enhance your diet both in variety and flavour. Check out Chef Jan-Willem Stulps array of recipes highlighting local components. ON
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“Either
STAYING CONNECTED
- Benjamin Franklin
“Nothing in the world is worth having or worth doing unless it means effort, pain, difficulty,” – Theodore Roosevelt.
Cai Shirton, 16, of St. Anns likely does not even know it, but he is living out this quote from Teddy Roosevelt every day he puts in work on his road to the European Karate Championships this fall in Estonia.
I will leave you to read the story, good reader, but suffice it to say, when you read about his dedication to training - both in his dojo as well as road work and gym time - you will understand he has absorbed a lot of effort, pain and difficulty on his path and his success, as a result, will be worth having.
Best of luck to Cai in his endeavours. He was a pleasure to speak with for this piece and is deserving of any support the community can offer.
Much of the rest of this Summer Edition is dedicated to various matters of wellness through diet, exercise and mind.
Very few people take enough time to think about what they, themselves, need and are always quick to help friends and family before they look inward.
While you’re taking a few minutes to peruse this offering, take another minute after you put down.
Maybe you’ve never tried yoga - it may come as a shock to you that I have not :) - so getting a couple of friends together and trying one of the yoga/wine events may be a new venture for you.
Taking a look at Chef Jan-Willem Stulp’s seasonal offering of recipes based on items which can all be sourced locally - in some cases right from your own kitchen counter - you will see what high quality, fresh food is right at your fingertips.
Chef Stulp always nails it, and this edition is no different!
Also on the health and wellness scale, you can read about the need at local food banks. This is a day in, day out matter. It does not go away and is certainly growing, so absolutely worthy of your consideration if you can help out by volunteering or making a donation of some kind.
Then you have ideas to improve your backyard landscape, which can enhance your social calendar by way of entertainment, having friends and family over more. In this techno age, good old face-to-face engagement should not be an overlooked item on the wellness spectrum.
Lots of ideas; I hope you find something helpful.
Mike Williscraft,
Publisher, ClubWest Magazine
St. Ann’s Karate Kid
Cai Shirton off to European Championshiops this Fall
By Mike Williscraft
What started out as an avenue to channel energy in a positive direction has turned out to be a winning decision for now-16-year-old Cai Shirton of St. Anns.
From his early beginnings - thanks to exposure through a children’s birthday party at a local dojo when he was eight years old - Cai has methodically worked his way through the progression of coloured belts. He is now a second degree black belt.
“I was an active kid so I we did a lot of activities. Karate just got my heart pounding. Then there was a second birthday party at another karate place, so I tried there, too,” Cai recalled.
“When I first started, I wasn’t really thinking competitively. I was more just
doing it for the sake of it.”
Now, Cai - who has participated in many tournaments over the years - now plans to attend the Shukokai Karate Federation’s European Open Championships to be held this October in Estonia.
Cai and his parents leave Sept. 29 for the tournament - with the event itself getting started on Oct. 2.
“It’s an 11-hour flight, so it’s a long one,” said Cai’s mother, Nicole, who noted Cai is the only participant entering the tournament east of British Columbia.
“There are not too many around here who do do this style. BC has more of a concentration, so they are putting in a team. His sensei believes he is ready for it.”
A big part of that is the great results Cai has earned at competitions, particularly in
New Jersey, over the years.
“Every time I have gone I have done well and managed to bring back a medal or a trophy,” said Cai.
In addition to the competition results, Cai puts in countless hours of training to prepare himself.
“When I first started, I was only practicing once or twice a week,” said Cai.
“Now I’ve been practicing five days a week for about three hours per daywhenever I can, really.”
Aside from work in the dojo, Cai is also putting in time on roads around his house and in the gym.
“I go on walks or runs either with my dog or by myself. In the gym, I try to go more for endurance, so more reps.”
To work out to that degree, especially
Cai Shirton, right, spars with fellow student Nico Dragicevic at Lincoln Karate.
Continued From Page 7 a healthy diet.
“He eats a lot,” laughed Nicole, who could not pin down Cai’s favourite food.
“You name it. He eats us out of house and home. He does like his pasta.”
“Spaghetti and meatballs,” Cai clarified.
Now, Cai has been at this for more than eight years, but it was not until he was more than a couple of years deep when his interest really accelerated.
“I was a green belt and went to my first tournament in New Jersey. There I got a feeling that this was something that brought people together from around the world,” said Cai.
“I found that quite neat. I just started to be more competitive and I just continued to progress.
The belt progression, as Cai noted, goes from white to yellow to orange. This progression can take about six months per belt, but it does depend how active a student is.
“At that point, the time to earn the next level of belt gets longer and longer. After the orange is the green belt. Then the blue belt, then purple, then there are three
degrees of brown belts which each can take a year or more. Then you move to the black belts and there are multiple stages there,”
Cai noted, who has been under the tutelage of a 5th degree black belt, Sensei Steve Fearnley at Lincoln Karate.
Cai just finished up his Grade 10 year at E.L. Crossley Secondary School where he excels in mathematics.
While many 16 year olds are still figuring out a career choice, Cai has a pretty good idea.
“I want to be a theoretical physicist. I’m kind of a nerd, actually. I like to make up random problems and then try to solve then,” he says. “I find it appealing...whenever it works out.”
Now, though, with his sights set on the European Championships in Tallinn, Estonia, Cai is working on fundraising to help offset cost of the adventure.
He attended a West Lincoln Twp. council meeting on Monday, June 24 where West Lincoln Kiwanis presented him with a $100 donation.
As well, he has been conducting an ongoing bottle drive and he has a gofundme page for which you can search “Cai’s Karate Journey”. The fund is currently just over $1,100 toward the $5,000 goal.
Those who want to support Cai can also drop bottles off at the family’s home at 1289 Caistor Gainborough Townline Road - at the corner with Vaughan Road - just look for the multi-coloured sign on the black mailbox.
Lincoln Karate Sensei Steve Fearnley with student Cai Shirton of St. Anns.
Some ideas to enhance your outdoor space
Chances are no one wants to replicate the side effects of the global pandemic anytime soon.
Despite all of the upheaval it brought to so many people’s lives, there was at least one silver lining to the pandemic: a newfound appreciation for backyards and other outdoor living areas.
Back in 2021, OnePoll found survey participants reported spending 14 hours outside every week, which marked a three-hour increase than before the pandemic hit.
Outdoor spaces like patios, decks, yards, and even front porches remain popular places for homeowners and their loved ones to congregate.
Various studies have shown that those who spend more time outside in nature have lower levels of stress, anxiety and
depression.
Being outside is strongly associated with improved mental and physical health.
Homeowners who want to maximize the potential of their outdoor spaces can look to these ideas to take backyards up a notch or two.
ESTABLISH A FOCAL POINT
A well-designed yard has one or more dedicated gathering spots, particularly areas that enable comfort underfoot.
Homeowners can give consideration to hardscape that enables individuals to spend time outdoors without standing in soggy or buggy situations.
Whether they’re traditional decks, platform decks, concrete or paver patios, or areas separated from the lawn with pea gravel or another type of rock, homeowners can make the yard more useable
through these spaces.
INVEST IN AN OUTDOOR COOKING AREA
Grilling, smoking and even making brick oven pizzas outdoors is a major component of backyard entertaining. Outdoor kitchens can increase the convenience of prepping, cooking and serving food outdoors. Grills and other cooking gear can be built into weather-resistant counters and cabinetry.
PERGOLAS ARE A GREAT TOUCH
A pergola or another structure is the perfect way to add privacy to a gathering spot and create more shade and weather protection when Mother Nature does not want to cooperate.
THINK YEAR ROUND
When making backyard improvements,
In recent years, many homeowners have turned attention at their homes to maximizing backyard amenities. Here are a few ideas.
Continued From Page 11 homeowners can incorporate ideas that make the yard more functional during different seasons.
For example, a fire pit or outdoor fireplace can be a spot for making summer s’mores or sipping mulled cider in the fall.
An enclosed three-season room offers the opportunity to see nature and enjoy it without bearing the full brunt of chilly temperatures.
There are many ways homeowners can enhance the functionality and appeal of their backyards.
You can have fun in the sun, but don’t overdo it.
Sunny Days
Sun’s great, but be careful
The phrase “get some sun” is heard far and wide between the months of May and September. Many people spend much of their weekends outdoors between Victoria Day and Labour Day, and that means exposure to the sun.
As the mercury rises and more and more people emerge from their winter and early spring hibernation, a rundown
of the link between sun exposure and skin cancer can remind readers of the need to exercise caution when heading outdoors in the months to come.
SUN AND SKIN CANCER RISK
Exposure to the sun is a risk factor for skin cancer. According to the Canadian Cancer Society, exposure to ultraviolet radiation is the primary cause of skin cancer.
Ultraviolet radiation comes from natural sources, like the sun, but also from artificial sources like tanning beds.
The AIM at Melanoma Foundation notes that exposure to the ultraviolet radiation is the main risk factor for melanoma, which the Melanoma Research Alliance notes is the deadliest form of skin cancer.
PURSUITS The Perfect Tan
Continued From Page 13
Does past exposure affect my risk today?
AIM at Melanoma notes that cumulative sun exposure and episodes of severe sunburns increase the risk of developing melanoma.
According to the Skin Cancer Foundation, research has shown that the UV rays that damage skin also can alter a tumor-suppressing gene, giving cells less of a chance to repair before a progression to cancer takes place.
A single blistering sunburn in childhood or adolescence more than doubles a person’s risk of developing melanoma later in life, while five or more sunburns more than doubles that risk as well.
The damage to skin caused by a sunburn is indeed cumulative, so the more sunburns a person gets, the greater that person’s risk of developing skin cancer becomes.
So is a tan detrimental to overall health?
AIM at Melanoma notes that the tan many people hope to get and keep throughout late spring and summer is detrimental to their overall health.
AIM notes that a tan develops when the skin tries to protect itself from UV rays by producing pigment as a protective shield.
The more pigment the body produces, the darker the skin becomes. So a tan is evidence that the skin has been damaged by exposure to UV radiation.
In fact, AIM notes that each time a person develops a tan, that individual’s risk of developing skin cancer increases.
Spring and summer weather beckons people outside each day.
When that call comes, individuals must make an effort to protect their skin from overexposure to the sun. With some care for your skin, you can enjoy your 2024 summer worry free.
Yoga & Local Wineries A Great Pairing
Niagara West wineries are offering a series of wellness activities combining yoga and wine.
Wellness comes from botgh physical and mental work, so yoga can take care of one while a beverage with friends can support the mental asspect through socialization.
Events include:
• Yoga At Lunch With In Fine Feather Yoga. The Foreign Affair Winery, 4890 Victoria Ave N, Vineland. Thursdays through the summer. Noon-12:30 pm.
Join Helena McKinney from In Fine Feather Yoga for a lunch time movement session at the Vineland Research Center in front of Foreign Affair Winery. Helena will guide students through a 30-minute yoga session that will restore the body and calm the mind. Take 30 minutes from your day to move in nature and connect with your community. This class is suitable for students of all levels and safe for beginners. Bring your own yoga mat and water bottle. Class is weather pending, for updates on cancellations due to the weather visit @in_finefeatheryoga on Instagram. This class is being offered by donation, so pay what you can. No need to register in advance, this is a drop in class. For any additional questions email: infinefeatheryoga@gmail.com
Cost: By Donation, pay what you can.
• Back 10 Vineyard Yoga with Tania Mercuri. July 28. 10-11 am. Back 10 Cellars Winery, 4101 King St., Beamsville. Enjoy a lovely vineyard yoga class with Tania Mercuri. Bring your mat and some water. Afterwards, we will enjoy a glass of wine with some light breakfast snacks overlooking the vines outdoors or in the open air Summerhouse. Cost: $38.61 Visit: https://www.eventbrite.ca/e/ sip-savour-and-yoga-june-23-tickets-905019426467
• Yoga Series @ Csv - Cave Spring - Vineyard Tasting Room, 4043 Cave Spring Rd, Beamsville. June 23 | July 28 | August 25
| October 2. 10 am-2:30 pm. Join Cave
Yoga and local wineries a great pairing.
Spring and yoga guru Abbey Morris along with our friends at Malivoire Winery for a healthy and rejuvenating escape to Niagara wine country. Enjoy a day filled with yoga, wellness, strolling, local food and the very best in sustainable, vegan wines. Let the serenity of Cave Spring Vineyard sooth and invigorate your body, soul and palate. Cost: $199.95
• Yoga in The Vineyard. Fielding Estate Winery, 4020 Locust Ln, Beamsville. Dates: Every Sunday - May 12-Sept. 1. Yoga enthusiasts prepare to stretch and unwind as you flow through an hour long class in the vineyard. Enjoy the healing benefits of the fresh air, yoga for all ages and stages and the post shivasana glow knowing the cafe and mimosa bar await you. After yoga, stay awhile and enjoy a glass of award winning Sparkling, a mimosa inspired by Niagara’s seasonal best or enjoy a perfect cup of coffee to help set you up for the week ahead. Guest instructors will be leading classes throughout summer on Sunday’s at 9:30 am. Space is limited, booking is now avail-
able online for the season.
• Yoga begins at 9:30 am. Please bring your own mat and arrive 15 min prior to class.
• In case of rain, classes will be cancelled and refunds issued. Limited spaces are available weekly.
• $15/class – reservations are open
• Kacaba Sunset Yoga & Wine SeriesKacaba Winery, 3550 King St, Vineland. Unkink at Kacaba Vineyards this Summer! Since early June 3, you can join us every Monday at 6:30 pm for a relaxing 1 hour Yoga Session hosted by Andrea Wehlann of Ganga Moon Yoga. Following Savasana (final relaxation pose), wine by the glass will be served as you bask in a Bench sunset outdoors amongst the vines. Our bottle shop will remain open for purchases as well. Cost: Each Class is $40/FC $30 and includes a glass of wine. $25 for a non-wine session. To register as a designated driver, please contact the winery for the promo code. Book online at www.kacaba.com. Walk-ins are also welcome.
Under Pressure on West Niagara support systems
By Joanne McDonald
Many Niagara West families are struggling and they delivered that message with clarity and dignity during a discussion that brought three levels of government to the table this spring at the Village of Hope Niagara in Vineland.
There was no silver bullet, but Niagara West politicians were on board to help tackle the ‘elephant-size’ issues that are crushing many residents trying to make ends meet.
“We are all humiliated and we’re all embarrassed,” said one man. His company went bankrupt but he still has a family of seven who need to eat. “We don’t go to restaurants, we don’t go to Tims,” he said, adding that the Village of Hope has become his safety net. “We’re met at the door with dignity.”
“It’s not easy to come here and tell your story,” said Village of Hope CEO Cheryl Keddy-Scott. “I never thought I’d have 2000 clients coming through the door each month.”
“As policy makers you play a key part. There are no easy solutions. Your voice is really important.”
One mother of three young children said finding child care is unattainable and has been a barrier to her working outside the home. The family has fallen behind on taxes since the mortgage on the home they bought five years ago was renewed. The couple has recently broken under the pressure and separated. “I am an educated woman but not fully able to work because of child care.”
Lincoln Mayor Sandra Easton invited the woman to sit down with the Town’s
treasurer to look at options and flexibility for managing taxes. “If we can try to keep people in our community that’s what makes Lincoln so good.” Easton also said Beamsville and West Lincoln are going to see more child care spots.
Separated from the other side of the table only by the circumstances that shaped their lives, the speakers, clients served by the Village of Hope, all talked about the need to live with hope and dignity.
One man said his multi-generational family was ‘reno-victed’ from their home in 2022. They found a location that was uninhabitable but they still paid high rent. They lived in a campground that can no longer offer year round residence. “We are paying $2,300 a month for an apartment. We make it work because the
Listening closely, Niagara West leaders (L-R) Town of Lincoln councillors, Mike Mikolic, and Tony Brunet; Lincoln Mayor Sandra Easton; Niagara West MPP Sam Oosterhoff; and Niagara West MP Dean Allison, heard the stories of local families struggling with financial hardship, during a roundtable discussion this spring at Village of Hope Niagara. McDonald - Photo
Continued From Page 18
Village of Hope helps us with groceries, uniforms for school….they give us dignity back in our lives.”
Behind $500 on his electric bill, the irony, said another man, “is there are homeless people sleeping tents on the side of the road and they’re rummaging through my garbage.”
Facing a $900 hydro bill, a woman, working full time, said when she reached out for help she found a cheque in the mail. “I slept that night. My mother-inlaw slept that night.”
“Mom’s losing her marbles,” said a mother of two children on the autism spectrum living on $912 a month. She said KeddyScott has been instrumental in facilitating school supports for her children.
Another mother of two said her husband lost his job, the bills kept coming and the interest piled up. “We were so behind, just trying to make the rent, living on Mr. Noodles, making sure the children
had proper food while we went without.”
It was nearing her daughter’s first birthday when she reached out for help. “There was no judgement. We always felt welcome and love at the door.”
The final speaker could not hold back his tears. “As you can tell, there is a lot of struggling. I work harder, take on a second job but it’s still not enough.” He said the voices, even of the politicians are not being heard. “I know you do your part,” he told the panel.
“I have heard you loud and clear and I thank you for sharing your stories,” said Niagara West MP Dean Allison.
“When I hear these stories and real life experiences, that directly informs my advocacy with the premier and what I can share in the legislation,” said Niagara West MPP Sam Oosterhoff.
“I wish there was a silver bullet,” Oosterhoff said, adding, “there is a lot of work to try to push for things that do add up.” And “when I hear your story, it
helps me go fight for you.”
Lincoln Coun. Tony Brunet said Council has approved a housing project on land behind Calvary Gospel Church in Beamsville that will offer affordable housing. “Your stories resonate,” said Brunet. “It’s about what you’re navigating every day.”
Lincoln Coun. Mike Mikolic said the group demonstrated pride and dignity in sharing their challenges. “Thank you for sharing your stories. They difficult to say and difficult to hear. All I can do is advocate.”
Village of Hope Niagara helps families providing direct assistance with food, emergency utility and shelter subsidies, proactive programs including budgeting and meal planning, and resource referrals. Keddy-Scott has made it her mission to extend food security to all in Lincoln. They are working to use every inch of property at the 2540 South Service Rd. location in Lincoln to grow fresh food to share with their clients.
Every little bit helps when it comes to supporting Niagara West food banks.
Community First at Beamsville’s Community Pharmacy
Beamsville’s Community Pharmacy was created with one vision; “community first” to serve the health and well-being needs of the community.
The pharmacy, which includes Siva Sivapalan among its team, will be a training site for future pharmacists from University of Toronto and University of Waterloo - where Sivapalan is a clinical preceptor.
Pharmacist Kumar Chorawala says the pharmacy was designed to carry all the traditional needs for the community and then some.
“This pharmacy offers many of the same services a traditional pharmacy offers such as dispensing of prescription medicines, vaccinations against influenza, COVID-19 and many more that pharmacists are authorized to do,” said Chorawala.
“We have invested significantly in building a purpose-built compounding lab which means we are able to compound medicines that aren’t commercially available of which there are many for both animal and human use.”
It’s location at 4987 King St. in the heart of downtown Beamsville comes with plenty of parking off North Lane,
across from Bill Rannie Square.
The building itself, built in 1900, had renovations in 1930 and 1960. Most recently it was the home of Action Print, which moved over to Mountain Street. The pharmacy is fully independent and locally owned pharmacy.
Members of the Beamsville Community Pharmacy Team (L to R): Henal Patel, pharmacist; Kajal Bhardwaj, pharmacist; Cathy Shaw, pharmacy assistant; Siva Sivapalan, pharmacy manager, and Kumar Chorawala, pharmacist.
“We hope that the Town will grow as fond off Beamsville’s Community Pharmacy as it was of its predescessors - Mountain Variety and Action Print,” said Chorawala.
“We welcome them to stop in and say, ‘Hi’.”.
Customers valued at Mountaineer Movers
When Mountaineer Movers celebrated 41 years of business in 2019, the team looked back into its past to remind themselves of the history the company has drawn from.
In 1951, Harry Mans immigrated 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 newspaper routes and soon flowers as well,” as Sarah Mans-Keddie recalls her late mother, Wendy Mans-Keddie, telling her.
“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!”
The family’s 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,” says Sarah.
“We strive to remember that we are servicing a wide variety of people and demographics and they are confronting a major change in their lives. They are leaving a place they have called home for a new and unfamiliar place that will soon become their new haven.”
Sarah’s father, Andrew, who has over 40 years of experience, does all in-home estimates as well as Tom Ensign, an employee of several years, with Sarah overseeing the office administration.
“We would not be a moving company without our movers – our ‘guys’. These men make Mountaineer a continuing success,” notes Sarah.
The company’s philosophy
is simple, she noted, success is 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 business,” says Andrew.
Andrew Keddie (holding Lola), with his daughter Sarah Mans-Keddie (holding Abby) & late wife Wendy Mans-Keddie.
Kitchen Garden Adventures
By Jan-Willem Stulp
Ithink it’s safe to say that my Gardening Addiction is really my mom’s fault.
As a toddler in Kindergarten, we got to sprout cress, and in first or second grade, we grew beans in a plastic cup with wet paper towels!
I was impressed, as seven-year-olds tend to be, but it was at home that those little sparks were fanned into a constant fire.
Our house was festooned with flowers and plants, from little green beads hanging from a succulent, to fragrant little starshaped climbers in the window sill. My mom wisely put a bundle of dried bouquets in our ‘boys’ bedroom –nothing to wilt, spill or overwater.
Outside our house was somewhat the same, with perpetual effort expended on growing things, although at that time, my parents didn’t have lots of space. I made up for that by routinely bringing home flowers, to the dismay of our neighbours, out of whose gardens I harvested them.
When my folks moved to BC, and purchased some acreage right beside a river, gardening began in earnest. I was about 11 or so, not really engaged in the process of gardening, as a rule, but Mom was pretty adamant; so we picked rocks, spread manure, weeded and harvested. It was a tough climate, a short season, and wildlife competed for the crops we grew. Once we moved to Ontario, things got easier, and more rewarding. The soil was better, the season was longer, and there were no moose to worry about. As well, I was slowly maturing (much too slowly, according to some…)
career in a kitchen. As we moved and began our family, I continued growing things, manipulating what I could to get better results. Not everything was successful, and I learned that certain things were just better left to the ‘professional’ growers, ie. farmers, and greenhouse operators. To this day, though, March and April find me itching to plant things and check on the progress of the perennials around our yard.
I’m now some-what mature, (not completely yet), and our Farm garden is full of rhubarb, berries of many kinds, and a huge selection of herbs and flowers. I grow a dozen or more varieties of tomatoes, garlic, zucchini and onions, some cabbages, greens, and beans; a lot of our produce goes directly to the Grand Oak kitchen, where it finds it’s way into baking, soups, desserts and garnishes. Especially for catering events, this has proven to be a great benefit. Our theme dinners, which we host once a month, are often influenced by what is available in the garden, or what’s in season.
Part of that is planning ahead, and knowing what would be a fun ingredient to work with. I’m trying to grow fennel this year, and hope to have a good okra crop as well. For some reason, I can’t seem to grow carrots, but that’s alright, I’m not that crazy about them anyhow.
As a teenager, I became keenly interested in what grew, the smells and tastes of the various crops, in their season. This was certainly a significant influence in my decision to spend my
Our recipe collection will feature lots of garden treasures; vining crops, spring onions, asparagus and peas, lots of herbs and some flowers thrown in for good measure, (and good colour). Note that most of the recipes leave lots of room for personal preference, and harvest availability – so personalize to your heart’s content!
(Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)
Cilantro & Sesame Pesto
Cilantro, like cucumber to me has an aroma that screams ’Fresh!’ and, although many people share that sentiment with me, for approximately 10 per cent of people, this is decidedly NOT the case.
It seems that this group is predominantly of European background and they experience a ‘soapy’ component in cilantro.
Happily, cooking the cilantro actually eradicates this so there is hope!
We harvested the cilantro from our kitchen garden, where it selfseeds prolifically. In this instance, we are playing with a bit of an Asian direction and the sesame and lime lend themselves well for that.
To further take the pesto in that direction, ginger would be a great addition!
INGREDIENTS
• 1/2 cup Cilantro leaves, washed well –(sand seems to cling to this)
• 1 TBS ground sesame, or good tahini
• 1 lime, zested and juiced a little slice of red pepper, diced fine
• Sesame oil
• Salt and pepper DIRECTIONS
Combine the cilantro, sesame (or tahini) and 1/2 the lime juice in a small container, and pulse with a stick-blender into a course paste; adjust consistency with a bit of oil, then season to taste with salt and pepper.
Stir in the pepper dice, and extra sesame, for effect. This will be delicious in cucumber salad, on tomato gazpacho, or on curried chicken and rice, as we have showcased here.
For Summer Cheer, Go West
July 2024
• Wine Food Art … And Music! 13th Street Bakery & Bistro, 1776 Fourth Avenue. Starting July 1. Noon-4 pm. Join us for live music at our outdoor Bistro and patio every Monday in July & August. Enjoy the spectacular view of our vineyards and sculpture gardens with live music. Relax with a glass of wine and enjoy Chef Josh’s seasonal menu. The Vineyard Kitchen is open Monday to Wednesday, Saturday from 11:30 am-5 pm, and Thursday and Friday from 11:30 am-7:30 pm. We also have live music on Thursdays and Fridays from 5-8 pm and Saturdays from Noon-4 pm throughout the summer. Visit https://13thstreetwinery.com for a list of musicians
• Insta-Worthy Vineyard Walks - Megalomaniac Wines, 3930 Cherry Ave, Vineland. Starting May 17 through Oct.31
| Summer 2024
Sip, stroll and learn as you’re guided to the most Instagram-worthy, wow-inspiring spots amongst the vines on our 65-acre vineyard atop the Niagara Escarpment. $40 per person includes a 30-minute guided experience, $20 wine credit and glass of Megalomaniac wine to enjoy on your walk. Reservations are recommended; walk-ins may be available.
• Good times & great wines. Kacaba Vineyards and Winery, 3550 King St., Vineland. 11 am-5 pm (Times: 11 am12:30pm / 12:30-2 pm / 2-3:30 pm / 3:30-5 pm). Four days to choose from: July 6 or 7 or July 13 or 14. Beat the Summer heat with good food, good company, and great wines! Kacaba Vineyards and Zooma Caters are cooking up a trio of pairings that will tickle your taste buds. Reservations Required. Bookings are limited to 40 guests per 1.5-hour block.
Cost: $30pp – Free for Founders Club members, plus 2 guests. To R.S.V.P. follow the Link. For additional information, please contact the Kacaba team
• Lobster lunch at Henry of Pelham. 1469 Pelham Road, R.R. #1, 1469 Pelham Rd, St. Catharines. July 20. 11am- 2 pm. Join us for a delicious Lobster Roll lunch for two paired with a bottle of our award-winning Three Hills Estate Chardonnay as part of the i4C weekend. Lunch: East Coast Lobster and Shrimp Roll with Garlic Butter, Potato Chips and Artisnal Salad in Verjus Vinaigrette. Includes a bottle of our Three Hills Estate Chardonnay (94 pts, Toronto Star).
ª Bubbles and Brunch. The Foreign Affair Winery, 4890 Victoria Ave N, Vineland. July 21. 11 am. In partnership with International Cool Climate Chardonnay
Herb and Zucchini Chowder
Zucchini chowder is under-appreciated, in my opinion.
Here’s a great example of how this rather benign vegetable can really shine!
Plus, once you have an established plant, you’ll have ample supply to make this delightful soup every other week or so.
As it will require copious amounts of herbs as well, this is typically a good soup for in the summer; add a healthy quantity of cream, and it easily chills down to compete with ‘vichyssoise’ for a cool course on your ‘Al Fresco’ menu!
We’ve chosen to add a quenelle of lemony ricotta with lemonthyme and parsley, but explore your garden for other options, too!
INGREDIENTS
• 3 Potatoes, diced
• 2 Onions, diced
• 4 Stalks of celery, washed and diced
• 8 Zucchini, skin-on, diced
• 1 cup 35% cream
• Vegetable stock or water
• Herbs; we used chopped thyme, parsley, basil, oregano, garlic scapes
• Salt and pepper
DIRECTIONS
Cover the vegetables with broth or water, and bring to a simmer. Add initial seasonings and herbs; go light, we’ll adjust later. Once the vegetables have cooked to al dente, stir in the cream, and adjust seasoning. For extra body, add mashed potatoes to the chowder, or pureé a portion of the soup, and add it back in.
For Summer Cheer, Go West
Continued From Page 24
Celebration (i4C), embark on a tasting adventure of Bubbles & Brunch at The Foreign Affair Winery!Enjoy a guided tasting of our Sparkling wines, thoughtfully paired with a delectable brunch. Selections include your choice of eggs Benedict (smoked salmon, pork belly & vegetarian), alongside fresh fruit and pastries. Our sommelier, Ed Haddon and winemaker, Rene Van Ede will provide insights on our winemaking from still to sparkling wines, making it a morning of both indulgence and education. Secure your spot for an unforgettable experience!
• Brunch on The Bench at Cave Spring. 4043 Cave Spring Rd, Beamsville. July 21. 11 am-2 pm. Details Join four worldclass Chardonnay producers from three continents for an afternoon of delicious food and exceptional Chardonnay. Featuring wines from Cave Spring Vineyard
and Hidden Bench Estate Winery from Beamsville Ontario, Domaine Laroche from Chablis, France, and Hamilton Russell from Hemel-en-Aarde Valley, South Africa, this exclusive brunch will be hosted at our spectacular Cave Spring Vineyard estate, located on the magnificent Beamsville Bench.Join CSV, Hidden Bench and our esteemed guest winemakers for a relaxed and informative exploration of the terroir of these three unique cool-climate regions. Enjoy a wine and food tasting as you chat with the vintners, then sit down to a delicious three-course brunch, expertly paired with Chardonnay from each producer and the seasonal creations of Inn on the Twenty Chef Pete Tindall. All set among the vines with spectacular summer vistas at Cave Spring Vineyard. Cost: $147.50 + tax (includes gratuity)
• i4C 2024: International Cool Climate
Chardonnay Celebration. Many participating wineries. July 18-19-20 Join us in Niagara for an unparalleled wine weekend, celebrating all things Chardonnay! Many participating local wineries.
• Try Over 130 World-Class Cool Climate Wines
• Mingle With Winemakers, Wine Experts and Wine Enthusiasts
• Be Our Guest At Truly One-of-a-Kind Events
For more information on all the events happening and to purchase your tickets, visit CoolChardonnay.com
• Live Music Sundays. 180 Estate Winery, 4055 Nineteenth St. Jordan. Every Sunday in the summer 12:30-4:30 pm @ 180 Estate Winery. Live music by local musicians every Sunday afternoon on the patio. Reservations are highly recommended. www.180wines.ca
‘Fine Herbs’ Salad with Rhubarb Vinaigrette
We are actually approaching the last few weeks of rhubarb harvest, but there’s plenty of time, (and rhubarb) to still make this refreshing dressing.
The salad is simply a roving harvest of whatever is tender, tasty and ready for picking.
Though young salad greens certainly are the base of the salad, add pea shoots, perhaps young dill fronds, arugula, edible flowers, and baby kale, whatever you discover!
The leaves from the rhubarb cannot be used, as they contain a high concentration of oxalic acid, and are mildly toxic.
For the dressing:
INGREDIENTS
• 8 Stalks rhubarb (plus a couple of strawberries for colour)
• 1 Lemon, juiced and zested
• 60 ml red wine Vinegar
• 30 ml local honey (we use our own)
• Sunflower oil
• Salt and pepper
DIRECTIONS
In a non-reactive pot, combine the first three ingredients and simmer gently until the rhubarb is very tender.
In a food processor, blend this until totally smooth, and add the honey, and salt and pepper to taste. Cool, and either put in a shaker, or your could emulsify in the blender. I prefer to use a shaker, as the ‘beading’ of the vinaigrette adds a pleasing component to the plate.
For Summer Cheer, Go West
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• Shop & Sip Market. July 13. 12:305:30 pm. Back 10 Cellars Winery, 4101 King St., Beamsville. We will have vendors here such as Lip Service Beauty, Fashion Truck Canada and others..stay tuned.
• Stargazing Night - Calamus Estate Winery, 3100 Glen Rd., Jordan. July 28. 7-11 pm. You’ve asked, so here it is! Join us for a casual Sunday stargazing evening! Music by The Feverish Lemons. Live Music: 6:30-11 pm. Johnny Rocco’s Pizza Wagon will be onsite from 7-10 pm. Upon arrival, check in at the barn doors and receive a complimentary cocktail to kickstart your evening. Your meal ticket includes a personal pizza (choose from a variety of four options), your choice of lemon & kale or Caesar salad, and an assorted dessert station that will be available later in the evening. Local astronomers will be onsite all evening! Explore the
night sky with an astronomer operating our telescope in the Chronos Observatory tower—one of the largest in Niagara— along with telescopes set up in the vineyard. It’s a unique experience you won’t want to miss! Cost: $65pp + HST
• Take The Road Less Travelled. Cave Spring - Vineyard Tasting Room, 4043 Cave Spring Rd, Beamsville. Saturdays June 15 | July 13 | August 17 | September 28 | October 19. 10 am-2 pm. Escape to the heart of Niagara for an exhilarating wine country adventure. Breathe in the fresh air, soak up breathtaking views and let any stress melt away. Winery co-founder Len Pennachetti will be your guide on this relaxing and enlightening journey. His passion for and dedication to our iconic vineyard is palpable. The day kicks off with a splash of crisp sparkling wine to set the mood! Stroll at a leisurely pace through our sustainably farmed
vineyards and surrounding forests, taking in the incredible beauty that encompasses you. Stop along the way for an al fresco tasting by the pond, learning about CSV’s history, its ongoing commitment to sustainability and where we are at the moment in the 2024 growing season. On the way back to the tasting room, drink in the spectacular panorama of the Niagara Peninsula’s western stretches, Lake Ontario and – skies permitting – the Toronto skyline. Cap off this perfect day with a flavourful lunch catered by our local favourite, Revalee Café paired with a flight of Cave Spring Estate grown wines This is an intimate experience with a maximum of 12 guests. Cost: $125.00 ++ Appropriate footwear and sun/rain gear is recommended. Non-refundable after two weeks prior to event date.
• Creek By Candlelight (Cellar). Creekside Winery.
Risotto Verde (with Herb-Crusted Chicken)
Risotto Verde, as you can imagine, is by definition heavily influenced by all things green and verdant in the kitchen garden.
Risotto, a classically Italian dish, often becomes heavy and very filling when combined with cheeses and cream.
However, in this much lighter version, we use vegetable broth, lots of young vegetables from your garden (or local grower) and fresh herbs, obviously.
You could add goat cheese for a ‘light’ cheese component.
I do tend to also include colourful vegetables - more for contrast and visual appeal then necessity.
The chicken is simply a breast, seasoned with herbs and pan-roasted.
INGREDIENTS
• 1 cup arborio rice
• 2 cups good vegetable broth, hot.
• Variety of green vegetables; scallions, beans, asparagus, peas, zucchini, collard greens, chard or spinach etc.
• Herbs, like Italian parsley, thyme, rosemary, basil, oregano, etc. (I don’t use heavily scented herbs like cilantro or lovage, as it overpowers the risotto.)
• White wine (for deglazing), and salt
and pepper
• Accent vegetables – finely diced carrot, peppers, yellow zucchini or tiny cherry tomatoes all work well.
DIRECTIONS
When making risotto like this, it’s important to gently toast it first, as that helps the rice grains absorb and retain the broth. In a bit of oil, (I used roasted garlic oil), toast the arborio rice over medium heat, while stirring with a wooden spoon, until the aroma is a bit like popcorn, and you see the rice toasting. Add a pinch of salt and pepper, and then vegetable broth. Turn the
heat all the way down, and allow the grains to absorb the broth. This will take about 10 or 12 minutes or more; the grains will be ‘al dente’ when you are done. If you feel it needs a bit more time, just add more water or broth until it’s cooked to your preference. In a separate pot, sauté the scallion whites, with the coloured vegetables, and then the green vegetables; deglaze with white wine, and stir in the risotto, gently folding it all together. Adjust the seasoning and serve immediately with the chicken breast, garnishing with more herbs, or goat’s cheese or whatever you have decided.
For Summer Cheer, Go West
Continued From Page 26 2170 Fourth Ave, Jordan Station. July 5 and Aug. 7. 7 pm. Enjoy an evening of live music perfectly paired with great wine! There is nothing like an intimate acoustic set to kick off Summer 2024. Ticket includes first glass of wine & access to our Barrel Cellar for the performance. Looking to make an evening of it? The deck is open until 7 pm for you to enjoy! Taxes & Gratuity Extra.
• Brunch by the Lake. Charles Daley Park, 1969 N Service Rd, Jordan Station. Sunday, July 7. 11 am-2 pm. Dress up in your Sunday best and head to the lakeside
for a morning of premium VQA wine, wine-based cocktails, and the return of the Brunch Battle! 8 local culinary creators have paired with some of your favourite Niagara wineries to create incredible brunch pairings, and it’s up to you - and our panel of guest judges - to decide on the best of the best! All-inclusive tickets are on sale now for $110 + fees. Feeling fancy? Treat yourself and your friends to the VIP Experience, including upgraded seating for up to 6 guests, VIP concierge, and a mimosa kit.Purchase tickets At https://niagarawinefestival.com/brunch • Meet me in Chablis Picnic. Domaine
Queylus, 3651 Sixteen Rd, St. Anns. Saturday, July 6. Noon-5 pm. Each ticket includes a picnic basket for two, featuring a Chablis-inspired spread by chef Tim Mackiddie of Smoke & Barrel Niagara and one bottle of your choice of Tradition series wine. Upgrade to our Chablis-inspired 2022 Chardonnay La Grande Réserve Cuvée Champlain for the ultimate dining experience! Each ticket includes a picnic basket for two, featuring a Chablis-inspired spread by chef Tim Mackiddie of Smoke & Barrel Niagara and one bottle of your choice
Lemon Verbena Granita
Granita is a light, elegant dessert that deserves more attention.
It is not complicated, and infinitely variable, making it versatile for different ingredients and situations.
It’s awesome as a meal finale, or even an intermezzo, if served in a small portion.
In this case, we have made a syrup from lemon verbena, and set it in our walk-in freezer, which is ridiculously cold, and it usually sets this within an hour.
Your domestic freezer will likely take a bit longer; INGREDIENTS
• 2 Tbsp sugar
• 1 cup water
• 1/2 cup lemon verbena leaves, chopped
• 1/2 lemon, juiced, zested DIRECTIONS
In a small pot, over medium heat, dissolve sugar in the water; turn off heat, add the juice of the half lemon
and a bit of lemon zest and the verbena leaves, and steep for about a half hour.
Cool in the fridge, then strain through a fine strainer.
Pour the liquid into a shallow pan - a glass baking dish works well.
Place in freezer, and scrape with a fork periodically, as the shards form. For effect, we’ve poured a bit of bloodorange juice on top, and let it percolate through.
Enjoy your garden this summer!
For Summer Cheer, Go West
Continued From Page 27 of Tradition series wine. Upgrade to our Chablis-inspired 2022 Chardonnay La Grande Réserve Cuvée Champlain for the ultimate dining experience! This is a lighthearted event, and we encourage you to come in your best “French-inspired” attire and enjoy an afternoon of wine and food. More Info: https://queylus.com/products/ meet-me-in-chablis-picnic-for-two
• Live music at Fielding Winery. Fielding Estate Winery, 4020 Locust Ln, Beamsville. Every Friday and Saturday in July and August. 4:30-7:30 p.m. Laurel and Hully, Bret Friesen, Josh Coulter, 2 Postmen, Tin Roof Duo, J.P Shalala. ly (Mediterranean Sea) alongside Flat
• Celebration Of Chardonnay. Saturday July 20. Leaning Post Wines. 1491 Hwy
8, Grimsby. 11 am-12:30 pm, 1-2:30 pm
Cost: $75 +HST. The event is an intimate gathering with winemakers from Niagara (Leaning Post), Prince Edward County (Lighthall Vineyards), France (Roche de Bellene) and Italy (Bozen). Imagine chatting with local and international winemakers about the wines that they are most proud of with some light appetizers to enhance the experience in a relaxed setting in the vineyard.
• Community Dinner at Niagara Custom Crush. Niagara Custom Crush, 3201 King St. Vineland. July 27. 6:30 pm.
Cost: $130.00. Intimate 4-course dining experience including curated wine pairings at Niagara Custom Crush Studio and their partners, hosted by The Shuck Truck. Tickets available at:
https://niagaracustomcrushstudio.com
• Red Stone Winery Concert Series. Redstone Winery 4245 King St, Beamsville.
July 11 Joel Plaskett
July 18 Royal Wood
July 25 Ron Sexsmith
Aug. 8 Elliott Brood
Our concert experiences are unlike any other in the region… Enjoy a beautiful view of our estate vineyard from our terrace seating, an intimate concert with some of Canada’s finest musicians, and an incredible meal and selection of wines from the Restaurant at Redstone.
Cost $142.40. Includes 3-course dinner on our beautiful patio during the show. Beverages are not included in ticket price. Doors 5 pm – Dinner Served on arrival Music 7:15 pm.
