NOVEMBER/DECEMBER 2019 EDITION
STRENGTH OF THE DRAGON
HAND'S EMBRACE FISHERY YOUR INNER LEGACY LIVES SHOPPER
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VOLUME 5, NUMBER 2 • November/December 2019
The Knot A Breast crew took first place in the 2019 Canadian National Dragon Boat Championships, earning a berth in the 2020 International Dragon Boat Federation (IDBF) Club Crew World Championships in Aix-les-Bains, France. See their story Page 6
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Celebrating over 40 Years of Style
Page 6 – Dragon boat crew off to Worlds Page 12 – Last-minute entry takes top Niagara Open fishing derby prize Page 16 – Simple tips for holiday shopping Page 18 – Hand’s Fishery and cottages put imprint on Grimsby’s history Page 23 – Chef In Residence: We’ve got the dough! NOVEMBER/DECEMBER 2019 EDITION
ON THE COVER Knot a Breast dragon boat team is off to the 2020 Club Crew World Championships in Aix-les-Bains, France. Photo courtesy of Don Wood
STRENGTH OF THE DRAGON
HAND'S EMBRACE FISHERY YOUR INNER LEGACY LIVES SHOPPER
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opinion STAYING CONNECTED
“Either write something worth reading or do something worth writing.” - Benjamin Franklin When we started this magazine more than five years ago, we knew it would not be an stretch to come up with full-length feature ideas - just the opposite, in fact. There are so many people doing great things - young and old alike - as well as a wealth of interesting and unique historical perspectives as well happenings, an entire magazine could be filled just with those ditties. This edition’s feature on Hand’s Fishery is one of those stories. It came about just by fluke when I overheard Grimsby Mayor Jeff Jordan talking about the days when fisheries along the south shore of Lake Ontario were going concerns. While it made sense, I had not heard anyone speak with any level of knowledge about the fisheries, so I was intrigued. Once the surface was scratched, which means a phone call to Bill Lipsitt, it took me about 30 seconds to realize this was a neat story which needed to be told. Many will know Bill from his years of operating Lakecourt Marine with his late wife Marilyn (nee Hand). We all met one Saturday morning down at Lakecourt along with Marilyn’s sisters Donna and Gwen, as well as sister-in-law Bev Hand. Stories? The original state of the land, being a marshy bog until one industrious soul got it dredged to make more of a channel, the abilities of the fishermen to navigate the lake even at night LONG before GPS, etc etc. With all the concerns about the environment and plastic straws, focusing on our freshwater lakes and bringing back the fish population would be a good place to shift our energy. As well, in this edition, you can read all about our local members of the Knot A Breast dragon boat crew who will be heading off to the worlds. Talk about a change of focus? For these athletes to work their way through surviving breast cancer to take on the challenge of putting themselves through the gruelling regime of racing competitively is very impressive. Surviving breast cancer is a great accomplishment all on its own, so adding any kind of world class accomplishment to their portfolio is certainly a very nice feather to be tucked into their respective caps. The edition is a microcosm of all things good here in Niagara West - true heroes in these brave women, a family which put its fingerprints all over Grimsby’s history, people enjoying themselves with fishing, and great local food ideas. Enjoy! Mike Williscraft Publisher, ClubWest Magazine
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Incredible athleticism, dedication and hard work have paid off for the Knot A Breast dragon boat crew including (LR) Kim Short of Smithville, Judy-Anne Sleep of Grimsby, and Lorraine Martin of Beamsville. McDonald - Photo
Strength of the dragon By Joanne McDonald ragon boaters don’t worry about what’s behind them. “We focus on what’s ahead. We focus on the finish line,” says Lorraine Martin, sharing as one the thoughts of every breast cancer survivor who dips a paddle in perfect sync with her sisters in the competitive sport of dragon boat racing. Both on the water and in life, it’s true for every member of the Knot A Breast (KAB) dragon boat team. They never
6 clubwest.ca | November/December 2019
look back. “We look forward to see what’s coming and anything is possible,” Martin said. They have the strength of the dragon. It’s one thing to read about dragons and quite another to meet them. World champion athletes, KAB dragon boaters Martin, a Beamsville resident, Kim Short of Smithville and Judy-Anne Sleep of Grimsby are empowered by the demanding sport and they inspire others who are going through the same journey. They have stood on the podium mul-
tiple times as athletes and winners. They are a spirited bunch. They are fiercely competitive. And this summer, they’ll be on the water in France to compete for the 2020 Club Crew world title. This past July, KAB won first place at the 2019 Canadian National Dragon Boat Championships on Wascana Lake in Regina, Saskatchewan. And with that win they earned a berth to compete in August at the 2020 International Dragon Boat
Continued From Page 6 Federation (IDBF) Club Crew World Championships in Aix-les-Bains, France. This is one competitive group of athletes and all the hard work has paid off. “It’s a whole other level for us,” said Martin. “We won the International Breast Cancer Paddlers Commission (IBCPC) three times in a row, 2010 in Peterborough, 2014 in Florida, and 2018 in Italy, and now look forward to the challenge of the Club Crew world championships.” In 2010, KAB placed first overall in the International Breast Cancer Participatory Festival held in Peterborough. They won the title in Sarasota, Florida in 2014, and in 2018, won a hard fought battle to again defend the title at the IBCPC Festival in Florence, Italy. Martin and Sleep shared their very first paddle on the Henley course in St. Catharines in 2006. “It poured buckets,” said Sleep, recalling their efforts to bail out the boat at the
start and finish line. “Just when you thought it couldn’t rain any harder, it did.” She had just finished breast cancer treatment when she set out for the brand new adventure. Sleep’s husband Blyn was more than a little uncertain about the risks that day and brought his own boat out to keep a close eye. “It’s like the 401 out there,” he told Judy-Anne, nervous for her safety. “We didn’t know what we were getting into. I’d never seen a dragon boat before.” But it wasn’t long before Blyn was calling the beauty of the sport “poetry in motion,” and has since been driving the safety boat at every event. For Sleep it was an overture to an addicting love of the sport and she met women who had been there for each other through really tough times. “You never really know what you can do until you do it.” For Martin, sports was something her sisters did. “It wasn’t until I started drag-
All eyes are on Coach Kathy Levy and the finish line. “We have a saying…you need to know when you get up out of that boat, you’ve left it all on the water. You’ve emptied the tank,” said Kim Short. Photo courtesy of Don Wood
on boating that I realized how competitive I could be.” “We were the newbies and our veteran team members cheered us on, convincing us that we could do it and believing we could be strong.” Word of mouth brought Short to the team in 2016. “I was looking for something to do physically after recovering from breast cancer treatment and was intrigued by the sport.” “Being with other women who had gone through a similar experience and wanting to move forward and feel stronger, I had no idea how passionate I would become about the sport and also how attached I would become to these incredible people,” Short said. For the dragon boaters it’s a floating support group. But when they’re on the water, Short says, they are training like athletes and competing like athletes. “This allows us to put the medical
Continued From Page 7 experience in the background and we move forward.” But they know they have the connection with each other when they need it. It’s also a support connection for team members’ partners. “Often the people who support you are struggling as well,” Short said. “It’s like having an extended a family and 44 extra sisters,” says Lorraine’s husband Jim Martin. “They all have their own stories of how they’ve dealt with surgery and radiation and now they’ve stepped up and they’re not just survivors, they’re athletes. It’s a transition you have to see to believe. They’re quite the crew.” The crew of the dragon boat consists of 20 paddlers in pairs facing toward the bow of the boat, one drummer or caller at the bow facing toward the paddlers, and one steerer standing at the rear of the boat. “To have success you need to be working in synch. We paddle together, we have
one stroke together and it’s one heart together,” Short said. On the water, all eyes are on their fearless leader Kathy Levy who founded the KAB dragon boat team of breast cancer survivors in 1998 and has since been the inspiration for every dragon boater on the team. “Kathy is small but mighty. She has big dreams and she believes in us. She believes in us and that allows us to believe in ourselves.” “We can see huge transformations. We believe in ourselves and we believe in each other and that gives us the strength to survive and strive,” Short said. “Kathy is all of our inspiration,” said Sleep. The Wascana Lake setting for the Canadian Nationals was absolutely beautiful Short said of the July competition with six teams from across Canada that earned them the berth for the 2020 Club Crew world championship races. The first day the winds were so high the
Knot A Breast crosses the finish line to win in Florence, Italy, 2018. “This is the photo that gives me goose bumps,” said dragon boater Kim Short. Photo courtesy of Don Wood
races were cancelled. “The girls were set to race on the Friday but didn’t get on the water.” They had gone through the warm ups and mental preparation only to be sent home. There were no breast cancer races scheduled for the Saturday. The pressure was on for the Sunday and they won the final 500 metre race. “We knew we had a good start,” Short said. Levy was in position in the bow, “so we can see her face. She is the one who is coaching and can see the positions of the other boats. We focus on looking forward and staying in stroke.” “When you get halfway, my job is to call for power, which I did about three time in the race and everybody digs in harder.” About 30 strokes out the coach calls for the finish. There is a simultaneous change in the body position of the team, “leaning forward and pulling as much water as you can.”
PURSUITS Looking Forward
World champion Knot A Breast dragon boat team members (L-R) front row kneeling: Michelle Sandrasaga and Kathy Martin. Second row sitting: Donna Reise, Helen Shearer, Lynda Benison, Rebecca Walker, Lorraine Martin and Marg Piper. Third row standing: Aleta Thompson, Liz Psutka, Carrie Brooks-Joiner, Geri Schweinbenz, Jo-Anne Rogerson, Tracy McInnis, Ann Hewitson, Vivian Medley and Kathy Levy Coach and KAB founder. Back row: Marla Iyer, Michelle Lapointe, Kim Short, Norma Moores, Milka Vujnovic and Nancy Jones. Photo courtesy of Don Wood
Continued From Page 8 “Kathy is tiny but she has a huge voice on the water. And we just know to stay focused and do whatever she asks to the best of our ability.” “At the end of the race, gasping for air we looked at Kathy and saw her smile. We knew we had won.” “By then you are exhausted, you leave it all on the water,” Short says. “We have a saying…you need to know when you get up out of that boat, you’ve left it all on the water. You’ve emptied the tank. The KAB dragon boaters are a diverse group of women but they share the same life-changing experience of breast cancer and the dragon boat is a symbol of their
survivorship and strength. The team has about 40 members with ages ranging from 43 to 73. Some are 20-plus years survivors, others are just finishing cancer treatment and dealing with the side effects - they all have a seat in the boat. “When you race at the Nationals you are trying to win a berth to go to the Club Crew world championships,” said Short. KAB will be competing against the top teams from around the world. The KAB dragon boaters train year round, twice a week on the Hamilton Bay out of the Macassa Bay Yacht Club. “They are a great support for us,” Short said. The KAB dragon boaters are in the
tank every Saturday at the International Flatwater Centre in Welland, where they train with the Welland Warlocks and their coach former Olympian Doug Jones. They train as well at the Hamilton YWCA, developing technique and cardiovascular endurance and strength. They’re up against teams that have year round access to water. Even though they practice in the tank it’s not the same as on the water, learning to work together and manage water conditions, so the more practice they get the better. HISTORY KAB held its first meeting at the Breast November/December 2019 | clubwest.ca
Continued From Page 9 Cancer Support Services office in Burlington, Ontario in 1998. Starting with a small group of breast cancer survivors, Levy, also a survivor, formed the KAB dragon boat team in the fall of 1997. Age, athletic ability and paddling experience did not matter. The team was comprised solely of women ranging in age from 30-65. The only criterion to membership on this unique team was that a person had a diagnosis of breast cancer. They began water training in Hamilton at Bayfront Park in May, 1998 and are proud owners of two dragon boats docked at Macassa Bay Yacht Club in Hamilton. They’ve since earned their place as top competitors traveling to local, national and international venues, promoting athleticism and sportsmanship at its best. INTERNATIONAL MOVEMENT Breast cancer survivors’ dragon boating is an international movement inspired by the 1995 research of Dr. Don McKenzie,
Germany, Ireland, Israel, Italy, New Zealand, Qatar, Singapore, South Africa, Taiwan, United Kingdom and U.S. KAB SUPPORTERS KAB is a non-profit, breast cancer dragon boat “It is an apDemonstrating that living an proach to promot- active and healthy lifestyle during team which receives excellent community support ing health and raisand after the experience of in a range of areas: ing breast cancer having breast cancer is a reality. City of Hamilton, finanawareness that is By working together, we can cial support; Macassa Bay driven by women with the disease. It educate the public at large the Yacht Club, Bayfront Park in Hamilton for providing reaches out to other benefits of healthy living women and offers docking facilities, clubhouse; Dr. David R. Levy, them a message of McMaster University, hope and support. David Braley Sport Medicine & RehabiliIt is helping to change attitudes toward ‘life after breast cancer,’ and it encourages tation Centre for treating the sprains and strains; Tim Hortons, Dave and Maureen women to lead full and active lives. It is at 136 Kenilworth Ave. N., Hamilton making a difference,” McKenzie said in for providing coffee at practices; YWCA a 1998 research paper in the Canadian Hamilton for the opportunity to train Medical Association Journal. at the indoor pool and gym; Burlington More than 160 Breast Cancer dragFitness & Racquet Club for access to the on boat teams are now paddling around fitness centre. For more information visit the world, raising awareness with teams the website at knotabreast.com in Argentina, Australia, Austria, Canada, a Canadian sports medicine physician and exercise physiologist at the Allan McGavin Sports Medicine Centre, University of British Columbia in Vancouver.
The Knot A Breast dragon boat team including Lorraine Martin of Beamsville (sitting centre) powers up during a 2018 qualifying race. Photo courtesy of Milka Vujnovic
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Event organizers Jason Clay, left, and Eric Hill, right, present the winner’s share of the Canadian Tire Open champiopnship to Ryan Samland and Ian Cashdollar.
Late entry, no problem
“Open” event showcases Niagara fishing By Brent Bochek he Niagara Region is blessed by being a world class fishery. People travel for miles to come and chase smallmouth bass on Lake Erie and the Niagara River. Thanksgiving weekend was no exception. Anglers came from far and wide to fish the Canadian Tire Open Bass Tournament. This tournament gets its name from Canadian Tire being its major sponsor and Open means anyone that’s willing to pay the entry fee can fish it. That being noted, organizers cap the field at 92 teams and there is a waiting list - exemplifying the popularity of this event. This year’s winning team walked away with $7,500 in cash and prizes: not a bad payout for a day’s fishing. But is it just a day of fishing?
12 clubwest.ca | November/December 2019
Many of these anglers came to Niagara and pre-fished for this event multiple days, which tells me it’s more than just the money for which they are fishing. It’s the chance of being crowned CHAMPION. The waters of the Niagara River and Lake Erie are the boundaries for this tournament. Due to high winds, the tournament directors made the tough but right decision of closing off the lake and limiting the anglers to the Niagara River only. Some anglers were disappointed but realized safety comes first and no one complained. Local talent was abundant. One of these anglers was Grimsby’s own John Poirier. No stranger to fishing tournaments, John fished with his brother Perry for the event. Their brother, Kim, also fished the tournament. These three weren’t the
only Poirier’s at the event, as John’s wife, son, daughter-in-law and grandchild all showed up for the weigh in. Many other anglers had family there supporting and cheering them on as they took the stage. This event also attracted big names in the fishing industry and there is no bigger name than Bob Izumi. Bob has fished this event numerous times and keeps coming back. It was great to see him interact with the kids at the weigh-in and take the time to sign autographs for all who asked. The weigh-in was exciting. Anglers lined up with their bags of fish, which were inspected to make sure they were all alive and met the minimum size limit of 12 inches. While waiting to weigh in, the fish were held in a tank to ensure they stayed in
PASSIONS Fishing Continued From Page 12 good health. One by one the teams weighed their fish. It quickly became apparent that if entrants didn’t have close to 20 lbs, they weren’t going to be in the money. The winning weight was 21 lbs even caught by Ryan Samland and Ian Cashdollar, who got into the tournament the night before when another team cancelled. The duo also weighed in the first-ever largemouth bass in the tournament’s five-year history which tipped the scales at 5.1 lbs for third largest fish in the event. More than $40,000 in cash and prizes were handed out to 27 teams. The big fish of the tournament was a Niagara River giant smallmouth bass which was a meal away from hitting the magical 6-lb mark that tipped the scales at 5.99 lbs - weighed in by Matt Merla and Matthew Nukho. With this being a catch and release event, the organizers were very pleased to announce that there was a 100 per cent survival rate. Organizers also tagged 200 bass which will be used to study movements and recapture points. These tags have an identification number, email address and a telephone number so the capturing angler can pass on the information of where the fish was recaptured. An event like this is not possible without a great team of volunteers. The St Catharines Bass Masters, along with their
Grimsby’s John Poirier shows off one of his prized catches.
Jr Bass Masters, did an amazing job led by tournament organizers Jason Clay and Eric Hill. As the leaves change colour and the days get shorter, there is plenty of time before winter storms in on us to get out
and enjoy some fall fishing. Stay warm, be safe and go catch yourself some fish. Editors Note; Brent Bochek is a multi species guide and seminar speaker. You can follow Brent on Facebook and Instagram or check out his website at www.fishnv.ca
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Helpful hints for holiday shopping survival For the next few weeks, everyone will be hearing that dreadful phrase from nearly everyone spoken to along their path: “Are you ready for the holidays?” The festive season can be stressful and the more we stress, the less we are likely to enjoy it. To help readers get through all the madness, some tips and tricks which could help one keep it together during this busy time of the year are offered. PLAN WELL The key to avoid stress is to be prepared. Start a list of all the things you need to accomplish and plan your time accordingly. Shopping, cooking, cleaning and party lists are essential to stay on top of things. There are a lot of thing you can do ahead of time like premixing dry ingredients for your cookies, putting together a great playlist of holiday songs, slowly start cleaning and decorating. SHOP EARLY
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PASTIMES Christmas Shopping Continued from Page 16 when facing a huge number of tasks, the best way to be able to do them all is getting some help. Like Santa with his elves, create a team of helpers! Family members can chip in and help you in many ways. Don’t be afraid to delegate some tasks and get everyone involved. Cooking together can become an enjoyable tradition and build some great memories. Decorating is fun for everyone, crank up the Christmas music and start embellishing your home with all the holiday nick-nacks you have accumulated over the years. KEEP IT SIMPLE You don’t have to pull a great Gatsby type of party for your guest. Sometimes, the simplest things are the best. Keep it to the essentials: Great company, good food, nice ambiance.
The more the merrier is not necessarily a quote that applies to your holiday party. You don’t have to entertain the whole neighborhood; only invite people you really care about - more quality time! Of course, you want to cook the best food but it doesn’t have to be complicated. Make time efficient simple recipes with just a few ingredients, these will
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Bev Hand, Gwen Judge, Donna Wilson and Bill Lipsitt all have vivid memories of the Hand’s Fishery and cottages businesses which operated for more than 60 years. Williscraft - Photo
All Hands on deck The Hand name has an extensive history in Grimsby, highlighted by the family run fishery & cabins
elieve it or not, one of Grimsby’s little known industries from the past was commercial fishing. The south shore of Lake Ontario was dotted with smany mall fisheries, most at the mouths of streams which plunged over the escarpment. One of the best-known of these was founded and later operated by three generations of the Hand family. The business began with John Hand who came to Grimsby in about 1875 and later expanded the operation to become
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a major industry in town. John and his wife, Ellen, were of Irish descent and were among the first Roman Catholics in Grimsby. They were instrumental in the founding of St. Joseph’s parish. Four of John and Ellen’s sons- Edward, Phil, Frank and Jim – all worked together although each had separate fishing licenses and around 1900 they established the business on Forty Mile Pond. At that time, The Forty Creek entered Lake Ontario just east of where the
pumphouse currently sits. The Hand’s land eventually extended from the north end of Maple Avenue at the lake (a fiveacre parcel which includes Lakecourt Marine today) to the west along the lakeshore to include the land where the pumphouse now sits. In 1900, Phi1 and Frank leased land around the pond from William Durham. In 1905, Durham sold the property to John Hewitt. Hewitt was a very wellknown, local entrepreneur who had
PASSIONS History Continued From Page 18 gone to Chicago and made a lot of money in real estate and as president of the Miehle printing equipment company. On retiring to Grimsby, he purchased a great deal of land including the pond. Hewitt invested in multiple projects which were helpful to Grimsby. This included bringing a steam dredge from Toronto to clear out the pond which had become silted in. At that time, it was known as Hewitt’s Pond. Sons of the original four fishermen eventually took over the business. Family lore tells us that when Edward’s wife, Alice, heard that John Hewitt was going to sell 23 acres of waterfront land between Maple and Ontario Streets, she immediately sought out Hewitt and made a down payment. The pond was one of the reasons for Grimsby’s existence. When settlers began to arrive, they were delighted with this little harbour. The lake provided excellent
fishing and the pond was a good haven for boats and small ships. Forty Mile Creek had created several waterfalls, so it was also ideal for building mills to grind grain or cut wood. When the Lieutenant-Governor John Grave Simcoe arrived for his first visit in 1793, the town’s geography reminded him of a fishing village in Lincolnshire, and he named the new surrounding township Grimsby. The pond was almost more important than the rest of the creek. In 1791, a land board meeting was held “at the 40 Mile Pond”, and official letters were sometimes addressed from “40 Mile Pond”. Perhaps the authors of those missives were aboard a vessel anchored there. Early maps show a sizeable body of water. The Hand family’s association with the pond was a profitable one. At first, the men fished from open boats propelled by oars. When motorized boats became available, John Hand was the first on
the lake to fish from one. It was built by the Allen Brothers of Grimsby. The fleet consisted of two boats. Fishing on Lake Ontario was so profitable that in the 1920s, Edward Hand (always known as Ted) was able to take his family to Florida for a holiday, the first of many. This was long before such family vacations were commonplace. Fishing, though, was hard work. The men went out each day to set their nets, often as deep as 300 feet, no matter what the weather. Depending on the type of fish available, they sometimes fished off Port Dalhousie or Niagara-on-the-Lake. Hauling the nets in again, full of fish was strenuous labour. However, at that time the lake was full of fish in resepective their seasons - whitefish, trout, ciscoes, perch, herring, smelts, and even a few pickerel and sturgeon. The nets were usually full to capacity. The fish were filleted immediately right
The same view decades earlier than the photo on the adjacent page. The hill off in the distance in the centre is where the former Stryx Bowling Alley was on Lake Street. Photo courtesy of Grimsby Archives.
PASSIONS History Continued From Page 19 on site, packed in ice in wooden crates, taken up to the railway station and shipped to Findlay Fish Market in Hamilton, to Toronto or even to the Fulton Fish Market in New York City. Locally, an 11-quart basket of herring or
ciscoes could be purchased for 10 cents. Ciscoes are small fish of the salmonid family, then plentiful in Lake Ontario. The Hands used to pack them in wooden crates, stack the crates and light a fire underneath to create the smokey flavour of the ciscoes.
Frank LePage perched atop the bow of one of the two open fishing boats used at Hands Fishesry. Photo courtesy of Grimsby Archives.
When smelts were running, all of the Hands including women and children went to work on shore while the men fished on the lake. In fact, the children were kept out of school to help as long as needed. Sometimes, the children were taken out in the boats, never to fish but as passengers. A Hand grandchild remembers the amazement of seeing Toronto come closer and closer. “At that time, the only thing you could see at night looking out on the lake was one light, the big hotel (the Royal York) in Toronto,” said Bill Lipsitt, whose late wife Marilyn was a Hand, the daughter of Velma and Ted. Bill and Marilyn operated Lakecourt Marine for decades. Fishing took place from April until November, but there was plenty to do in the winter as well. The womenfolk never fished with the men, but they did help with the nets which had to be mended or replaced ready for the next season. When the pond froze solid, the Hands cut the ice into blocks and stored it encased in sawdust for insultation in a nearby ice house. This ice would be a valuable asset when fishing began again in the spring and the fish had to be shipped. Edward’s wife Alice was a business-minded woman, far ahead of her time. Over the
The view from the original lane to the Grimsby pumphouse. Photo courtesy of Grimsby Archives.
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Continued From Page 20 years, she purchased many houses in Grimsby. Also, Alice could see that the fishing industry was not going to last forever. In the 1940s, lamprey eels began to invade Lake Ontario. They survived by attaching themselves to fish and sucking blood. Fish that had been attacked by lamprey eels had to be discarded, and their loss was taking a toll on the fishing industry. Also, agricultural and industrial chemical dumping in the lake became common, killing many fish thereby preventing their proliferation. In the early 1930s, Alice bought two of cottages from the recently defunct Red Dragon English Inn on Main Street East and moved them to the beach at the foot of Maple Avenue where her resort became known as Lakeside Cabins or Hands’ Cottages. Other cabins and cottages were added until there were 26, advertised to have double beds with Hudson’s Bay blankets, and kitchenettes with hot plates. Betty Hand and a friend opened a snack bar, making the resort complete. Hands’ place became a very popular holiday destination. Every summer, regular guests came from all over Ontario and New York State. On summer weekends, Ontario Street was often lined with cars waiting to find a parking spot. Many locals came down to the beach in the evening for a swim. Alice also owned the By the Lake Motel Court on the lakeshore just east of Grimsby. Alice’s grandchildren remember that they all had to work hard at the cabins and the
John Hand sets the nets after an outing. Photo courtesy of Grimsby Archives.
motel. “There was no doubt, she was the business mind. She was very bright and a hard worker,” recalled Donna Wilson, also a daughter of Velma and Ted Hand. The grandkids cleaned cabins, washed floors and did laundry, always under the supervision of an adult and with the promise of unlimited swimming after work was done. They also participated in a public relations promotion. Alice would send them to various other tourist sites in the area, where they would sit on chairs outside the entrance. When a car pulled up to register, one of the children would jump into the car and direct the driver to Hand’s Lakeside Cabins or Hand’s By The Lake Motel Court. They were paid $1 for each car redirected. Meanwhile, Hand’s fishery continued
with fish stocks declining until, at last, in the 1960s the government declared the lake was too polluted for safe industrial food fishing. Then, a fire at the fishery in 1965 made the closure a certainty. Other fisheries along the lake closed as well. There were the Hands family (no relationship) at Winona, and the Cudneys at Beamville. Lakeside Cottages continued until the mid-1970s when new highways opened up Muskoka and many vacationers chose to go farther north instead. The cottages had become out-dated. Some of them were dismantled. Some were sold to farmers as cabins for migrant workers. In 1978, Anne and David Foran bought the property around the pond and created Foran’s Marina. Forty Mile Pond has had an interesting life so far!
The view from what is now Lake and Ontario streets before the marsh was dredged to create Hewitt’s Pond, which would allow for marina expansion decades later. Photo courtesy Grimsby Archives. Hand’s Fishery is at the north end of Maple Avenue. Photo courtesy of Grimsby Archives.
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Bread: Great no matter how you slice it! By Jan-Willem Stulp t was in culinary school that I finally learned the chemistry of bread. Up to that time, bread had been taught to me in a ‘do it like this’ format, with instructions like ‘bath-warm water’, and ‘small fist-full of salt’ (that sounds like a lot, but I was baking bread in a restaurant). Incidentally, the bread was usually delicious. This process taught me how to recognize the physical attributes of the bread, the colour, texture, elasticity, and how fast it rose. I had no idea, however, why any of it happened, or that there were ‘controls’ that I could use much more effectively. Actually understanding bread fascinated me! Those who have taken classes with me have heard me say that Cooking is Art, and Baking is Chemistry. Those are generalizations of course, you could argue with either perspective. I however, believe that with a clear understanding of ratios, most cooking can be done without a recipe. When cooking, in many instances recipes can be an asset, as a sort of guideline, where substitutions or omissions have little effect on ‘mechanics’ of how something cooks. In baking this is definitely not the case. In baking, recipes are an absolute necessity, and careful adherence is essential for getting the desired product. The vast differences that minor variations have on a pastry product are profound. In fact, most kitchens use ‘formulas’ instead of ‘recipes’ when developing their pastry repertoire. For example, when making bread, salt usually accounts for around 2% or less, of the total. If there’s just a bit more, the product becomes hostile to yeast development, which means the bread cannot rise. If there’s too little yeast, even without salt, the bread cannot rise. If the water is too hot, or too cold, the desired effect will not be achieved. When you introduce other factors, such as humidity, oven temperature, and even altitude of your baking facility, all of which have a significant impact on the final product, you realize that a ‘simple’ thing like bread, actually isn’t. In fact, when researching, I counted 38 distinct bread ‘types’, each with dozens of variations: from Arepa and Ciabatta, to Naan, Poori, and Pumpernickel. Just to underscore how much variations in baking affect the result, these hundreds of breads each are based on just four ingredients: flour, wa-ter, yeast and salt! For thousands of years, bread has been a staple of many different cultures, and has been modified to each situation and culture; slap-
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ping dough on the inside of a hot stone jar, wrapping strands of dough around a stick to roast over a fire, drying it into ‘hard-tack’ or steaming it in banana leaves, each region on earth has found a way to get bread into their diet. For our generation, there’s a certain rustic-ness to ‘stone-baked’ bread, or even bread from a wood-fired oven, but for centuries, it was really the only way to bake. Our plug-and-play ovens or even bread making machines have simplified the making of bread to an astonishing degree, so that any-one can make a decent loaf; and yet, at least for me, there’s a deep satisfaction in the actual making of the bread; the smell of yeast, or sourdough starter, the feel of the dough as it develops, the texture of each type of dough with its own nuances, and the aroma of freshly baked bread! And when I, on the odd occasion, come across mass-produced bread, I’m usually mildly disappointed, at least. For many years, all of the bread I made was mixed by hand, and used no manufactured yeast, rising only on a sourdough starter. Each bread used a different starter, depending its application. At one point, we had a collection of 11 or so, different ones. Apple, rhubarb, egg yolk, even lemon. Not all worked well, mind you; for bread you need a pretty ‘strong’ starter, and to stay strong, a sourdough starter needs regular use, ideally daily. Two of these starters I still work with today and, by perpetuating their use, they are strong and healthy. One is an apple-based starter, dating from 1986 and the other is a grape starter all the way back from 1982! You’ll have figured out that I did not make these starters myself. I wasn’t even in my teens back then. They’re quite precious, as you can imagine, having been given to me by my Chef and mentor many years ago. Today, Grand Oak Culinary Market is known as a place where exceptional bread is baked daily. The lunch menu features a variety of handrolled breads, made from scratch every morning, from recipes that have been perfected years ago. Of course, bread has gotten a bit of a raw deal lately, especially with society turning away from wheat and gluten. (Gluten-free items, incidentally, are made daily at the Grand Oak, in a separate, dedicated kitchen.) When included in an intentional diet, (as in, don’t just eat stuff because it’s there and you’re hungry) bread is still the staff of life, and from my perspective, will continue to be so; There’s nothing like sinking your teeth into a fresh, aromatic slice of well-made bread! (Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)
Chef In Residence CUISINE
Bread Basics With my thoughts on bread (facing page) I’m hoping that many of you would love to experience what I have - a deep enjoyment and satisfaction in the tactile component of bread-making. Bread, at its core, is a simple combination of four ingredients, in the following ratio: flour(s) 100 per cent; water 70 per cent; yeast 1 per cent, and; salt 2 per cent. This is a very simple ‘formula’; looking at this, you math whizzes have already discovered that it is not a ‘sum’ as we’d end up with 173 per cent. The point is, simply, you understand the flour, or flours, to be 100 per cent, and everything else is a ratio off that. For a nice loaf of bread, try this: INGREDIENTS • 500 g of flours (250 g AP, 250 g whole wheat) • 350 ml of water, lukewarm. • 5 g of yeast • 10 g salt DIRECTIONS Put the dough hook on your stand mixer. Combine the lukewarm water and yeast in the mixer bowl and allow to
‘bloom’ for a few minutes. Add the flours, by halves, and let the dough begin kneading. When the mixer starts to ‘work’, (you’ll hear that) add the salt, sprinkling it in as it mixes. Allow to go for about five minutes or so, then test the dough; a wet dough makes a nicer bread, although it’s more difficult to work with. Put the dough on a floured surface, and work it into a smooth ball. Oil the mixing bowl and put the dough back in. Cover loosely with plastic wrap. This will rise even at an ambient temperature, but a warm-ish place is best; ie above the fridge usually works well. When doubled in size, punch down, and put back on the floured surface. Roll into a ‘log’, and don’t worry about the lack of size, it will undergo a second rising, and then a third one, in the oven.
Place into an oiled breadpan, and return to its warm place, loosely covered again. When you see it rising, preheat your oven to 325F, and once the dough has doubled in size again, place in the oven, taking care not to knock the ‘air’ out.(it isn’t really air, it’s actually CO2, the gas produced when yeast consumes sugars) Bake for about 30-45 minutes, (a broad spectrum, but here, too, many things affect the process; convection, humidity, bread pan size, etc). Your bread should have a beautiful golden colour. Allow the bread two minutes in its pan, and then gently turn it out onto a cooling rack; you won’t be able to properly slice this for about 1/2 hour. Once comfortable with this recipe, you can begin adding things, one item per time, as you see how it affects the bread.
For Christmas Cheer, Go West
November 2019 • Friday Night Dinner Series/Mexican Fiesta – Nov. 8. Join us Fridays for one of the most anticipated event series of the season. Friday Night Dinner Series explores the culinary wonders of the world, treating guests to a dining experience like no other. There is no need to book a flight when you can experience amazing cultures and exciting dinner themes right here in Niagara. 905.563.9463 and book your experience with us soon, as seats fill up fast!. Redstone Winery, 4245 King Street, Beamsville. • Go Big or Go Home - Pre Release Taste & Buy - Saturday, Nov. 9 - Sunday, Nov. 10. Did someone say magnums? Join us tasting as we unleash the beast...we mean the BEST of our 2016 Reserve Red portfolio. With one of Ontario’s most highly acclaimed red vintages, we could not resist bottling a few secret magnums for our favourite freeks and wine geeks! Guest
starring Winemaker Rob Power and Chef Ross Midgley. Tasting includes mouth-watering, tannin-worthy culinary samples provided by Chef Ross Midgley. $25 General Admission* - Noon-5 pm. Creekside Wine, 2170 Fourth Ave., Jordan,. Phone 905-562-5493. • Holiday Cooking Demonstration - Nov. 13 @ 6-7 p.m.. It’s that time of year to indulge in some culinary pleasures! Sip and relax as you watch a gourmet holiday cooking demonstration by 13th Street’s Chef Josh Berry. Sommelier Corinne Maund will teach you how to put the magic touch on your holiday entertaining with the perfect wine pairings. Enjoy tasting all the wine and food pairings with your fellow guests. 13th Street Winery, 1776 Fourth Ave., St. Catharines. Phone 905-984-8463. • Lips and Sips - Sunday, Nov. 17, 1-3 p.m.. When wine matures it changes as do we. Our complexion is definitely not the same as when
we were young. During this Lips & Sips class Beauty For All will be covering must know tips and tricks for skincare and skin makeup! Know how to look and feel flawless, with a focus on combating dry skin and choosing makeup for your skin type. All makeup techniques will be demonstrated including how to match and apply your own skin makeup using foundation, corrector, concealer and powder! We will compliment the pairing of makeup techniques and changing complexions with wine and cheese pairings. Both will be revealing! Be feeling like your best self! This fun event will be held in The Carriage House at Vineland Estates Winery, 3620 Moyer Road, Vineland. Phone 1 888 846 3526. • Fabulicious at The Winery Restaurant Nov. 18-24. Join us at The Winery Restaurant at Peller Estates for the annual fall Fabulicious
November/December 2019 | clubwest.ca
Chef In Residence CUISINE
This was a revelation to me! A salad made with bread! Leave it to the Italians to find a way to make something delicious out of day-old bread, and trust me, this is great! In effect, it is an entire Antipasto presentation in one fell swoop; read the recipe, and you’ll get that right away. Of course, this means that any leftover antipasti from an event at your home could be turned into this awesome salad! INGREDIENTS • 1 loaf of bread, stale or day-old is best. • 1 pt cherry tomatoes, coloured ones are nice • 1 sweet pepper, yellow, diced • 200 g olives, a mix is nice, make sure the stones are removed • 150 g salami slices; diced up • arugula leaves • balsamic vinegar • herbs •salt and pepper • olive oil
DIRECTIONS This is just a beginning list but you could definitely add sun-dried tomatoes, hot peppers, various lettuces, cubed ham, pickled vegetables, basil, cured artichokes, etc…you fill in the blank. My goal, other than deliciousness, is a visually appealing product, so I like fresh, colourful components. Cube the bread, which is easy once it’s a bit older, and gently mix it with the other salad
components; begin adding a reasonable amount of olive oil, and then season lightly; you can imagine that the bread will absorb quite a bit, so the liquids coming out of the tomatoes, peppers and other veg-etables will help a lot. I like this reasonably moist, so I tend to be generous with the olive oil. Taste this as you mix it, and you’ll recognize when it has enough salt and pepper. I like to drizzle this with Balsamic vinegar to finish. Enjoy!
For Christmas Cheer, Go West
Continued From Page 25 dining event from Monday, November 18 to Sunday, Nov. 24. This is an incredible opportunity to dine at some of Niagara-on-the-Lake’s finest restaurants with special menus at amazing prices. Join us for a 2-course lunch for $25 or 3-course dinner for $45 (exclusive of beverages, taxes and gratuities). To make your reservation go to OpenTable.com or call 1.800.582.5812 x 2. Peller Estates, 290 John Street East, Niagaraon-the-Lake. • Stargazing Nights - Nov. 22, 7 p.m.. Experience great wine, great food, great views and great fun! Members of Royal Astronomical Society of Canada: Niagara Centre will be taking over our telescope and providing our guests with a once in a lifetime experience. Live music inside loft from 7-10p.m.Telescope viewing from dark till 11 p.m. Each Couple will receive a choice of a bottle of wine upon arrival in the retail store, chosen by us monthly, red and white, proceed out to deck or winery loft where you will have live entertainment.Our culinary team will be offering slow roasted beef on wick,
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kettle chips, our famous mustards and pickles. as well as some other surprises from our culinary team. $69 per couple plus tax, includes one bottle of wine, food buffet, live entertainment, cigar of the month and special night only tastings. Gratuity not included. Calamus Winery, 3100 Glen Rd., Jordan. Phone 905-562-9303. • Holiday Cellarbration - Saturday, Nov. 23, Noon-3 p.m.. Cost $25 pp. Holiday shopping might not seem synonymous with tasting wine, enjoying hors d’oeuvres and swapping stories with winemakers. Here at Cave Spring, we’re making this necessary task much more enjoyable. Come taste with the folks behind the wines and cross off those wine lovers on your holiday gift list not to mention stocking up your own cellar for the season. Please email us at firstname.lastname@example.org to secure your spot. Cave Spring Cellars, 1B - 3836 Main Street, Jordan.Phone 905-562-3581. • Fireside Fare - Friday, Nov. 29, 6-8 pm evening class. Ross Midgley, executive chef, The Deck, Creekside Estate Winery. Rainy, dark November begs for an evening beside a
crackling fire with a great meal and glass of wine in hand. Chef Ross delivers with a comforting menu. Cost $95 +HST. The Good Earth Food & Wine Co., 4556 Lincoln Avenue, Beamsville. Phone 905-563-6333. • Smithville Santa Claus Parade – Nov. 30 - 2 p.m. - starting at Smithville arena. The Smithville Santa Claus Parade will live on thanks to Kim Fisher, who has taken up the legacy of her late father, Dave Willis, who served as the parade committee’s president for decades.This year’s parade has been set for Saturday, Nov. 30 this year and all parade goers have been asked to wear red and green in Willis’ memory. December 2019 • Holiday Open House - Saturday, Nov. 30, Sunday, Dec. 1, 11 am-5 pm. Join us to celebrate the beginning of the Holiday season! Sample new wine releases, shop for the perfect gifts at our mini pop up market, and enjoy delectable culinary treats. Foreign Affair Winery, 4890 Victoria Ave. N., Vineland Station. Phone 905-562-9898.
Chef In Residence CUISINE
Breading As I mentioned, most cultures have a unique culinary heritage and, although the French have certainly distinguished themselves in their passion for bread, they have an entire facility dedicated to the study of the staling of bread. Japanese cuisine is certainly as exacting and technical. One of the products form Japan I love using is panko, readily available in most grocery stores. Panko is the standard for Japanese breadcrumbs and, although I am not a fan of breaded anything, my wife and I regularly enjoy properly made sushi and sashimi. The crispy, golden coating on tempura is delightful, and not difficult to replicate. For this recipe, you could use whatever you’d like to panfry. I’m using chicken tenderloins here. INGREDIENTS • 12 chicken tenderloins, sinew removed • 30 ml 35 per cent cream • 150 g panko
• salt and pepper • 150 ml neutral oil (I used sunflower oil) DIRECTIONS Lightly season the breadcrumbs with salt and pepper, (and perhaps some granulated garlic or paprika, if you prefer). Dip the tenderloins in the cream, and then the crumbs; Lay on a sheet pan un-til ready to
fry; repeat with the other tenderloins. Heat the oil in a frying pan, but not too large of one; you want about a cm of oil in the bottom. When the oil is shimmering, gently lay the tenders in and fry to a golden brown. Turn and repeat. You could skewer these, or use them as finger foods, or present them on an asian-style salad, with sesame dressing.
For Christmas Cheer, Go West
Continued From Page 26 • 30th Annual Candlelight Stroll - Friday, Dec. 6, 6:30 pm. A guided stroll winding through the historical town, accompanied by local choirs and seasonal entertainment. Info at 905-468-1950. www.niagaraonthelake.com.The stroll begins at the Old Courthouse building located at 26 Queen Street, Niagara-on-theLake. There is plenty of parking available at Fort George for that evening. It is easily accessible from the Niagara Parkway at 51 Queens Parade. There will be a complimentary shuttle running from 4:30-9:30 pm from Fort George to the Court House or it is just a six-minute walk to the Court House for the start of the stroll. You can also purchase your candles at The Visitors Centre found in the centre of the parking lot. Food donations for Newark Neighbours can also be left at this location. • Holiday Open House - Dec. 7 @ 10 a.m.-5 p.m. Celebrate the holidays at 13th Street
Winery! Stock up on wine for the holidays! Lots of great gift ideas. Complimentary wine tasting and holiday treats.13th Street Winery, 1776 Fourth Ave., St. Catharines. Phone 905-9848463. • Festive Flourish - Saturday, Dec. 7, Noon-2 pm. Justin Downes, chef instructor, The Good Earth Cooking School. With Christmas around the corner, Justin shares some inspired dishes to add a festive flourish to your holiday gathering. Cost $95 +HSTThe Good Earth Food & Wine Co., 4556 Lincoln Ave., Beamsville. Phone 905-563-6333. • Grimsby Santa Claus Parade – Dec. 7. starting at 5:15 p.m. Don’t miss this annual event! This year’s theme is Hometown Christmas. The parade will once again start off in front of Town Hall and travel down Livingston Ave./Main St. to Ontario St. For further route details and road closure information please visit our website at www.grimsbyparade.ca
• The Five Elves Yuletide Tour - Dec. 7-8, Saturday and Sunday: 11 am-4 pm. Join us for our holiday open house as we celebrate the season with our neighbours – Malivore Wine Company, Vineland Estates Winery, GreenLane Estate Winery, and Ridgepoint Winery. Each winery will have their own special events on all weekend – back vintage tastings, food pairings, cocktail ideas, or sleigh rides. Tickets: $25 (incl. HST) Tickets allow access to a special experience at all five participating wineries, including a wine tasting, and tasty nibble paired to the wine sample. There will be lots of holiday entertaining ideas on offer, as well as unique tastings. Ticket fees will be donated to a favourite local charity. In 2018, we supported The Village of Hope in Vineland and The Red Roof Retreat in Niagara-on-the-Lake. • A Toast To The Season, 2019 Kacaba Holiday Open House - Dec. 7-8. Come celebrate with November/December 2019 | clubwest.ca 27
Chef In Residence CUISINE
Bread Pudding For those of you not too keen on a salad this time of year, here is a recipe that’s warmer; bread pudding is sometimes looked down on, and I know why. I’ve seen it in the breakfast buffets at hotels and, frankly, I cannot bring myself to try it. This recipe, however, is not like that; moist, warm and aromatic, this is very nice served with real whipped cream, or even warm caramel sauce. For this recipe, I think brioche, or challah bread is nicest, but a nice white bread will work fine. INGREDIENTS •1 loaf bread, ideally brioche or challah, otherwise, white; cubed • 5 whole large eggs, beaten • 200 g sugar (feel free to adjust this, but I really don’t like it too sweet) • 15 ml dark maple syrup • 750 ml milk • 5 ml real vanilla • nutmeg and cinnamon to taste
DIRECTIONS This will fill a 9x13 glass baking dish, which is what I use. Lightly oil the dish, and place the bread in it. Mix the eggs, maple syrup, sugar, milk, vanilla and spices together in an other bowl. For a richer bread pudding, you could use 35 per cent cream). Once fully combined, (so the eggs are thor-
oughly mixed through) pour this over the bread, ensuring all of it is coated well. This is a good time to preheat the oven, (to 350F) letting the bread soak up all of the liquid, while it’s heating up. This will take between 40-45 minutes to bake; you don’t want this too crispy, although a bit of col-our is nice. Serve this while it is warm, with cream, warm caramel, or even apple sauce!
For Christmas Cheer, Go West
Continued From Page 27 the team at Kacaba Vineyards as we offer a special toast to the holidays. It’s the perfect way to get your Christmas shopping done! Enjoy Kacaba’s fine wine tastings paired with festive food provided by Zooma Caters. Be sure to stock up on all of your favourite Kacaba wine and accessories for Christmas. We ask that ALL groups looking to attend the 2019 Holiday Open House RSVP to either bookings@kacaba. com or 905.562.5625 by Nov. 30. Kacaba Vineyards Winery 3550 King St. Vineland. Phone 905-562-5625 • Puddicombe Polar Express - Dec. 8 & 15. Take part in a 2-hour special event. With live music, a story while sipping on hot chocolate and nibbling on a cookie. Snuggle up on Little Pudd’s wintery train ride, create a Christmas craft and letter to Santa in our Pullman train car. Finish your trip with four Food & Wine/ Cider pairing (adults only) while the children visit with Santa & Mrs. Claus for a family photo. Limited space in each time slot, so book your tickets now. Puddicombe Farm & Estate
28 clubwest.ca | November/December 2019
Winery, 1468 Hwy. 8, Winona. Phone 905643-1015. • An Evening with Jeremy Fisher - Thursday, Dec. 12. Enjoy an evening at Redstone Winery getting to know Jeremy Fisher! Doors open 6 pm, dinner 6:30 pm, welcome & music 7:30 pm. Ticket Includes a three-course dinner. All beverages are additional. Seats are assigned at the time of purchase. We encourage you to “buy on map” so that you may choose your seat. Seats and tables cannot be moved or combined. Seating is limited and you can book your seats by calling 905.563.9463. Redstone Winery, 4245 King Street, Beamsville. • Friday Night Dinner Series/Home for the Holidays – December 13, 2019. Join us Fridays for one of the most anticipated event series of the season. Friday Night Dinner Series explores the culinary wonders of the world, treating guests to a dining experience like no other. There is no need to book a flight when you can experience amazing cultures and exciting dinner themes right here in Niagara, 905-563-9463. and book your experience with us soon, as seats
fill up fast!. Redstone Winery, 4245 King St., Beamsville. • Christmas Afternoon Tea – Dec. 15. Join us for a special Christmas afternoon tea. Finger sandwiches, English style scones, and sweet treats await, and of course tea from England. Starts at 3:30 pm. London Born Wine Company, 3749 Walker Rd, Beamsville. Phone 905-563-7256. • New Year’s Eve at Trius Winery – Dec. 21. Join us for a delicious three-course New Year’s Eve Prix Fix Menu at the Trius Winery Restaurant. Savour a three-course dinner in our dining room with your favourite people, complete with a glass of bubbly on arrival. Choose from executive chef Frank Dodd’s locally-inspired dishes for each course, paired with our award-winning wines. $95 pp, price exclusive of additional beverages, taxes and gratuity. Reservations open on Nov.1 at Noon. Trius Winery & Restaurant, 1249 Niagara Stone Road, Niagara-on-theLake, On. Phone 905-468-4678.
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