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Are you ready to “think outside the bank” for your Spring mortgage renewal? VOLUME 1, NUMBER 4 • JANUARY / FEBRUARY 2015
“Fixed or Variable?” - This is the question that many clients are asking me, especially now, as the 5-year fixedrate mortgages continue to be offered at below three percent. When shopping for a Variable-Rate Mortgage, pay attention to how you will be treated by your bank or other financial institution, if, at some point during the term, you decide to convert your Variable-Rate to a Fixed-Rate Mortgage. Most banks advertise two sets of interest rates to consumers: the Posted Rate, and the Discretionary Rate. Will you be charged the Posted Rate, or the Discretionary Rate, at conversion time? Sometimes, the lender’s contract will specify the discount that you may be eligible to receive at conversion time, but if there is no mention of it, then the conversion pricing will be left to your branch’s discretion. I can eliminate this uncertainty and risk by placing your new mortgage with a financial institution that offers just one fixed term rate: Best Discounted! A mortgage is likely to be the biggest debt we take on in our lifetime, so give your renewal the attention it deserves! Take the time now to speak with an expert like myself about your renewal options. Together, we can determine how to align your present financial needs with your future financial goals. There is no cost to you for my service as I am compensated by the companies I represent. Talk to us. You’ll be impressed.
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2 clubwest.ca | January/February 2015
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Surprise! It’s a Wedding! – Page 11 Page 7 – A Winter WineFest Wonderland Page 14 – Wedding trends: more options than ever Page 16 – Make Niagara your destination Page 19 – August: Upscale comfort food Page 23 – Never too late to get in shape Page 26 – Long way to Shanghai January/February eDITIOn 2015
ON THE COVER Photography by BryaneMacaulay of Village Studio. Ruth and Jeff Parliament stroll the vineyards at Legends Estates Winery in Beamsville.
EngagEd? Everything you need is right here in Niagara West grimsby trio to grow herb business …naturally
Club West Front JF14.indd 1
WintEr WinEFEst Wonderland awaits this weekend 2014-12-29 2:13 PM
OUR TEAM 15,000 copies distributed in Niagara West,Winona Proudly Published By 100% Niagara owned, operated and printed by 1602207 Ontario Ltd. 49 Main St. West Grimsby L3M 1R3 Ph: 289-235-9500 Email: info@wn3.ca
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opinion STAYING CONNECTED
“Either write something worth reading or do something worth writing.”
I
- Benjamin Franklin
n life’s travels, it is always a positive thought to treat everyone nicely, professionally and fairly. One just never knows who might circle back and work their way into our life for a second time, or even on a permanent basis. It was a long time ago, 18 years to be exact, the first time I met Andrew Best and Jason Ginsburg. They were Grimsby Secondary School Grade 10 keeners. I was just about a year into my gig at The Grimsby Independent when the duo dropped in to bounce an idea off me. Having been around long enough to know there are no bad ideas, I listened to the boys’ vision for a new column for the paper. To give you a little a perspective good reader, this was before internet. Their idea was a column filled with brain teasers, number riddles and the like. In nearly three decades in the publishing game, I would guess I have had hundreds of such proposals offered in my direction. This was the most innovative and took a lot of thought because these young lads had created everything they offered. It was not a situation of today where they could Google “riddles” and pages would appear. Fast forward to this past summer. I received an email from Andrew letting me know he was living in Shanghai and would be returning home to continue development of a new company. It was a company he, along with his brother Addison and Jason could have launched from any place since its initial focus is online. The trio believe it is important to give back to the community from which one receives so, as it grows, their operation will be Grimsby based. You can read all about it right here in ClubWEST. Speaking of new things...here we are in a shiny new 2015. That can mean only one thing: new years resolutions geared to fitness. Enter Katherine Preston. This is another lady I have known for a long time, another ball of energy and a class act. She is not just about exercise, rather, the whole ball of wax. Diet and lifestyle choices are also integral. Be sure to check out her information in this edition. You may want to commit that information to memory before reading about all the tasty treats Beth Ashton of August Restaurant is cooking up. August has only been around six years, but has almost instantly earned a spot on everyone’s must-visit list. August is another example of “it’s nice to see good things happen to good people” because Beth and partner Clayton Gillie are top drawer folk. This edition’s chef feature covers some delectable comfort foods Beth has offered at their King Street eatery. If I was you, good reader, I would skip right to the slider page (Page 21). Publisher, ClubWEST Magazine Mike Williscraft
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Passions Food, Wine & Fun
Barrels, wine and nibblies All will be rolled out on Main Street Jordan this weekend for Winter WineFest, Jan. 9-11 Atmosphere, live entertainment, great food and some of West Niagara’s best wines are just the normal fare at Twenty Valley’s Winter Winefest, set for this coming weekend, Jan. 9-11. It is a can’t miss. Why you ask? Because there is something for everyone. Whether it be the vast array of noshing possibilities or the music, this event has it all. “It started out as a noon-to-5 event on Saturdays and Sundays. Last year we expanded into Saturday night and now into Friday night as well,” says JD Pachereva, executive director of
Twenty Valley Tourism Association. “It has only been six years, so it has grown steadily.” And this year’s lineup is impressive, headlined with renowned chef Michael Smith, who is also part of the expanded programming as he will host the “Sweet Sparkling Sensation Dinner” in the Windows Room at Inn On The Twenty. “We thought that would be a great lead-in for the Saturday night. It has only been promoted word-of-mouth and it is 80 per cent sold out already. It will be sold out,” notes Pachereva. Sunday morning, Smith will host a brunch
in the same location. Both three-course meals will highlight an icewine infused menu Smith created. His cooking demos will take place Sunday afternoon. Also new on the WineFest menu will be the Friday night kick-off concert. “We have always tried to highlight up and coming Canadian talent and we have a ton of great acts lined up this year. Friday night’s headliner is Canadian Country Music Association Female Artist of the Year Kira Isabella. That’s a great opener,” says Pachereva. Tickets for that show, which includes Leah Daniels, Dylan Menzie and Jeff Brown, are $15 in advance and $20 at the door. Pachereva said the expansion of programming and pushing more content into other days is a logical progression for the biggest tourism-related event of the winter months in Niagara West. “Our mantra is promote tourism and
Barrel racer extraordinaire Amanda Antaya of Cave Spring Cellars struts her stuff down Jordan Village’s Main Street in a 2014 heat. Inset: Thousands just like these folks dress warm and enjoy the best food and wine the area has to offer. 6 clubwest.ca | January/February 2015
PASSIONS Food, Wine & Fun Continued from Page 6 give people a reason to come see us. This event not only does that, but it also give local residents a reason to check out everything we have to offer,” says Pachereva. “With two full days and two full nights of programming, there is a lot to see and do. With the mix of music, which we have tried to mix with the flavour of the day, you could visit twice in one weekend and have two very different experiences.” He noted the country theme was planned for Friday. Saturday has more of rock/pop edge and Sunday is set with blues and jazz. “Everyone is a little more mellow on Sunday, so that has seemed like a good fit,” he adds. “Michael Smith is a no-brainer. When we looked at expanding with the dinner, it is great to do it with someone of his
stature as part of the mix.” The Saturday night “After Party”, an instant favourite with attendees, will go again in the barrel cellar of Cave Spring Cellars. It has sold out since it was launched and this year will be the same,
Pachereva suspects. Doors open at 10 p.m. Tickets for that are $25 in advance and $30 at the door, but don’t count on walk up. For full details on the event, check out: twentyvalley.ca
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CW Serving the wine of the west Pursuits
WINE WEST
By KD Dawn
S
o you have family and friends travelling to Niagara for a family wedding and you want to take them on a tour of wine country. From the most opulent of wineries to cottage-style, each has a unique experience in store. In Ontario there are a plethora of wineries to choose from and here in the west there are over 50 wineries to visit, to explore and to taste the varietals of the Niagara Escarpment bench and Twenty Valley. So where do you go, and how do you choose which winery will provide you and your guests with the finest experience? You can check out TripAdvisor and read reviews or better yet, pay a visit yourself before you book an event with friends to showcase the best of the west. Walking into a wine tasting or booking for the first time can be somewhat overwhelming. What winery do you choose? Should you call in advance to book a tasting or just show up? Do you buy wine at every tasting session or just thank the staff? Living in the west you have an abundance of fabulous wineries to choose from. With the winter months upon us you would want to go on the weekend or call in advance to book a tasting during the week. As this is part of the service industry in Niagara it is important to know that some of the wineries staff are not fullfledged sommeliers or people who have a passion for wine. At times you will come across students and those who are just out to make a living. Although most do like to have fun sometimes fun overrides the professionalism one may be looking for. The art of the service industry can get lost in the seasonality of the job. Lower paying wages attract less knowledgable
10 clubwest.ca | January/February 2015
individuals. On the other hand there are some die-hard passionate wine connoisseurs who can deliver dynamic experiences and leave you wanting to come back for more. The more often you visit, the sooner you will spot the difference. What makes the winery a good choice to book for a day of tasting and fun? The tasting experience should involve sparkling glassware and a change of glass with the change of wine. The wine expert should talk about the advantages of growing grapes in Ontario, know the appellation of origin as well as the significance and quality standards of the VQA. Your tasting table or bar should provide you with water and a spittoon in order to discard the wine if you dislike it or, if you are the designated driver for the event. Wine experts should be professionally dressed individuals. Personal hygiene and grooming should be at its best when trying to sell anything especially when you are having intimate conversation about what you like and dislike in wine. It is a well-known fact that people will gravitate towards those who look the part. A smile and a name go a long way. Hopefully staff is dressed in attire that is reflective of the winery. That helps customers identify who they should be looking for. As well, staff who are educated on the wines, the background of the winery and the winemaker can provide a memorable and pleasant experience. Once you have tasted the flight of wines offered or chosen your preferred wine, you can make your buying decision on the wines tasted. The tasting fee is normally waived with the purchase of a bottle, always clarify this with the staff before you engage in a tasting, although this should be quite clear somewhere on the tasting menu or in the tasting bar area.
Get the most out of your visit to wine country by educating yourself on what to expect at a wine tasting. When you make the decision to purchase the bottle allow the wine expert to get the bottle and bring it to the cash for you. There will be many other retail items for sale – you just might want to purchase a Corkcicle or even a table piece made from a wine barrel that will hold tea light candles and set your night aglow. Your wine expert should thank you for the purchase and welcome you back to visit again, and also provide information on the events happening in the future and at other wineries in the area. A successful wine tour or shop would include a purchase of some great wines and a bit of educational information on the place, its people and the passion of all things wine. If you do so happen to get into a not-so-great wine experience just think, there are about 49 other wineries in the area you can check out next time.
CW
Weddings Their Story
They went to a Christmas party And a wedding broke out
Guests at Rion Arnold and Annette Mackie’s wedding thought they were attending a Christmas open house – until the bride-to-be appeared flanked by her sons Billy and Matt, right. Photos courtesy of Bryan Macaulay of Village Studio, Grimsby.
By Katherine Grant
W
hen Grimsby couple Annette Mackie and Rion Arnold decided to get married, they were already sharing a life. Between the pair are three teenagers, a home and more than six years of memories as a family and a couple. The couple became engaged in August. They had initially talked about tying the knot in Cuba but many of the people they wanted present as they said their vows couldn’t make the trip. Then one night in November – possibly during the Grey Cup, and likely after a few drinks – the talk turned to having a surprise wedding. Each year the couple has friends and family over for a Christmas open house so most of the people they cared about would already be there.
A surprise wedding felt right but left them only about three weeks to plan for their Dec. 13 nuptials. “It was a whimsical idea at first and then things just started happening,” said Rion. Annette’s best friend Susan Hay and her husband Gordon were let in on the news. Susan – whose birthday is Dec. 13 – would be Annette’s maid of honour and Gord would be enlisted as DJ. “The first thing we did was get the rings,” said Rion. A week later they applied for their marriage licence. It was a good thing they didn’t wait; there was a slight problem with their paperwork which caused a bit of a delay. The search was on for a dress but that didn’t take long. “Annette found a beautiful dress. She looked amazing in it,” said Rion. The next search was for someone to officiate, someone who January/February 2015 | clubwest.ca
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Weddings Their STORY
Rion Arnold offers a toast to his bride Annette Mackie and their friends and family at their Dec. 13 wedding at their home in Grimsby.
Continued from Page 11 would understand what they wanted in a ceremony. That ended with Melissa Warner of All Seasons Weddings. “She is just a lovely person,” said Annette. Then the invitations went out on Facebook for the couple’s annual Christmas party. “I called everyone who isn’t on Facebook,” said Annette. Things were coming together and, so far, the secret hadn’t leaked out. Next door neighbour and friend Tina Alarie was enlisted to help out. On the day of the wedding, a pretty blue wedding cake, dotted with snowflakes and topped by a sweet snowman couple, was secreted away next door along with flowers and other items that might have given away the secret.
12 clubwest.ca | January/February 2015
“Tina is awesome, she is like a second mother to me,” said Annette. Rion’s best man, Dave Shingler, was let in on the secret within a few days of the event. “We’re hunters, I was a bit afraid he might show up dressed in camouflage. So I asked him if he had a black dress shirt and he said ‘why, are you getting married?’. So I said yes and he was really happy.” Rion’s niece and nephew, Jimmy and Kayla Daly, made their way to Niagara from North Bay. “There was stuff we just couldn’t get done They were like Christmas elves, and that helped so much.” Dec. 13 arrived quickly. The food was prepared, the house was readied and the decorations were put in place – Annette chose blue, silver and white as her colours. Soon the house was packed with family and friends; about 60 invitations were sent out and between 40 and 50 showed up beginning in mid-afternoon. Soon it was wall-to-wall from door-to-door and the Christmas celebration was well underway. Photographer and friend Bryan Macaulay arrived with his camera equipment. “He told people he had just done a photo shoot and didn’t want to leave his equipment in the car,” said Annette. “Then he started taking shots of couples so everyone just accepted the story.” Then it was time – to get married. As Annette’s dad has passed away, she was to be escorted down the stairs by her sons, Billy, 17, and Matt, 14. The boys, along with Rion’s 14-year-old daughter, Aurora, heard the news just moments before the wedding was to begin. “I had disappeared upstairs and came out in my dress,” Annette explained and the kids saw her in her dress. “My boys were like ‘cool’. Aurora saw me in the dress and said ‘Are you getting married?’, I said yes. And she said ‘tonight?’ and I said yes. She said, ‘does my dad know?’,” recalls a laughing Annette, who assured her soonto-be stepdaughter that her dad was aware of his imminent marriage. It was just one of many memorable moments of the evening. “A few people
Weddings Their STORY
Grimsby’s Best Kept Secret?
Continued from Page 12 clued in. I started out in a T-shirt, then came the dress shirt and when I put the tie on a few people were starting to wonder,” said Rion, whose best man had hidden a tie in his pocket for him to slip on. “Then I said, ‘We can probably get Annette back downstairs if we play her favourite song’,” Christmas Canon performed by the Trans-Siberian Orchestra began to play, providing an emotional entrance for the bride with Billy and Matt at Annette’s side. The procession began at the top of the stairs with guests waiting below were still unaware...that was about to change. “One of my friends said, ‘it looks like a wedding procession’,” said Rion and as their loved ones became aware of what was happening, the clapping began to ripple through the crowded room, as did tears of happiness for the couple. Annette isn’t sure what was happening a floor below – her son Billy had just leaned in and whispered that he loved her and said he was happy she was marrying Rion and that brought on a flood of tears that lasted as they proceeded in room. “It just got very loud, everyone was thrilled and excited,” said the bride. They exchanged vows before a delighted group of friends and family. What they have heard from everyone was that they pulled it off, no one really caught on. As for the honeymoon? They are still planning the trip to Cuba in May with their kids and a few close friends.
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Wedding TRENDS
On the wedding scene Trends and ideas to say ‘I do’ to in 2015
Stewardship Council logo). For favours, consider giving packets of wild-flower seeds. Not only will your guests be able to plant a memento that grows along with your love, but they can also help provide food for honey bees and other pollinators. Into the woods With so many couples more conscious of the environment, it’s only nat-
By Valerie Johnson
W
hile every couple is looking for a way to make their special day unique, there are a variety of trends you can draw on in 2015 to create a day that truly reflects you and your sweetheart. Eco-nuptials As the generations who grew up surrounded by an awareness of our impact on the planet get married, it’s no surprise that their weddings reflect those values. Eco-conscious weddings remain strong. From locally-sourced favours to environmentally friendly décor, there are dozens of ways to help the environment on your special day. Invitations and thank-you notes can be created with forest-friendly paper (look for the Forest
14 clubwest.ca | January/February 2015
Top left: When it comes to metallics, copper is the new go-to preference for many brides. Chair bows and, above, wedding cakes are sporting the shiny trend. Right: More and more, brides are opting to add a splash of colour or even to go bold, like this crimson gown.
ural that they would take their weddings outdoors to celebrate nature right alongside their love for each other. Outdoor and woodland-themed weddings remain a strong trend. They provide a backdrop that’s a little less formal than a banquet hall, offering a free, natural setting for all to enjoy. Woodsy weddings can include décor such as leaf garlands, wildflower centerpieces and wooden accents. En Plein Air A French term that mean ‘’in the open air”, is also the theme of Pantone’s fashion colours for spring 2015. You can expect to see it popping up in weddings in hues of aquamarine, dusky blue,
Wedding Trends Continued from Page 14
such as candle holders and napkin rings, to hair accessories and tie pins, copper provides a warm, glowing alternative. After-hours Gone are the days of a formal ceremony in the afternoon, followed by reception with a sit-down dinner and dancing. Today’s couples are busy people, trying to make the most of their precious time. Sparkling brunches, wine-tastings, cocktail parties at hip watering holes, and food truck favourites are all cropping up as ways to follow up your ‘I dos”. Informal receptions are an ideal way to keep things light and fun.
glacier grey and lucite. It ties in nicely with an eco-themed wedding, keeping things light and airy. The warm shoulder For the last decade or so, bridal couture has been dominated by the strapless wedding gown. And while brides aren’t willing to give up their bare shoulders just yet, they are opting for a little more coverage. The off-the-shoulder look is hotter than ever this year. Perhaps it’s a nod to the Disney Princesses that so many new brides grew up with (Belle, Sleeping Beauty and Jasmine all sported off-the-shoulder fashions), but the off-the-shoulder dress exudes a feeling of magic and romance. Blushing brides Another trend that’s been building for wedding dresses is colour. The tradition of the white wedding was actually started in the Victorian era, after Queen Victoria wore one to wed Prince Albert. Before that, most gowns were dark colours. And more and more, many brides are opting to add a splash of colour to their big day. For the last decade or so, many have incorporated colured lace, embroidery, sashes or shawls, but over the last few years, designers are creating coloured dresses. The colours remain light – blush pink, soft apricot, mint green – but the days of the all-white bride are dwindling. All that glitters Move over gold and silver. When it comes to metallic accents, more couples are choos- The off-the-shoulder look is ing copper. From decor accents hotter than ever this year.
HELPING SENIORS LIVE AT HOME Community Support Services of Niagara is a volunteer based not-for-profit agency providing comprehensive client-driven community support services to help seniors and adults with disabilities live independently in their own homes. BEAMSVILLE 5045 Valleyview Rd Beamsville, ON L0R 1B2 Tel: 905-563-9501 cssnwn@cssn.ca
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Hours: Mon to Fri 8 - 6 Sat 8 - 5
Closed Sundays
Your invitation to a distinctly personal wedding day
3711 King Street, Vineland vinelandweddings@thewateringcan.ca | 905 562 0088 www.thewateringcan.ca
January/February 2015 | clubwest.ca
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Niagara WEDDINGS
Peninsula Ridge Winery provides the perfect backdrop for a wedding celebration.
When it comes to romance, there’s no place like home By Valerie Johnson
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est Niagara offers beautiful one-stop locations for your special day. From the majestic escarpment, rolling hills dotted with vineyards and orchards, to the cool beauty of Lake Ontario, West Niagara is the ideal location for your wedding day. The area offers a variety of settings including fairytale mansions, modern halls overlooking the water, and woodland wonderlands, all in our own backyard, making it easy to create the perfect day. Among the vines From Grimsby to Jordan, there are
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dozens of wineries. A wedding amongst the vines offers a beautiful setting and experience that your guests aren’t soon to forget. One of the most beautiful, and probably most recognizable, is Peninsula Ridge. Nestled on the bench, on the edge of Beamsville the winery is a local landmark. The stately Victorian home looms large, with the winery buildings and vineyards spread out gracefully around it. Norm Beal, president of Peninsula Ridge, says the winery specializes in smaller, intimate weddings for couples looking for a different experience from the average banquet hall or hotel ballroom.
“The property is stunning,” he notes, “With breathtaking views of the Niagara Escarpment, Lake Ontario including the Toronto Skyline and, of course, our pristine vineyards.” Peninsula Ridge offers up its Coach House, a beautiful post and beam structure, surrounded by large decks, for receptions 11 months out of the year (January is the only month not available for weddings). It can accommodate up to 75 guests. Beal says limiting the venue to small events allows the winery to focus on giving exceptional service. “We provide a very distinct and personalized level of service - no assembly line weddings here,” he notes.
Niagara weddings Ball’s Falls offers everything a bride and groom could ask for in Guests can bring in their own a wedding location. Couples can entertainment (be it a DJ or a choose from a quaint chapel or live band) and celebrate late into outdoor pavilion for their certhe evening amongst the vines. emony, a rustic and spacious barn, For the ceremony, couples are or the more modern appeal of the welcome to make use of a small Centre for Conservation for the cherry orchard, which provides reception – and so much beautia romantic backdrop to the day. ful scenery, you can’t miss when Beal notes that there are also it comes to memorable wedding manicured gardens, the barrel photos. cellar and several historic build“One of the biggest attractions ings that provide ample locations for photos. The Carriage House at Peninsula Ridge, all deco- to Ball’s Falls is that brides are able to fully customize their wedding “Peninsula Ridge is a very rated for a wedding. experience,” says Brianne Wilson, special place and is perfect for hostforests and fields, there’s no place more coordinator of events at Ball’s Falls. ing that very special day especially if ideal to create a romantic day, than “They are able to pick their own you are looking for an experience that Ball’s Falls. Perched along the edge caterer, their own decorator, and their is intimate and exceptional,” Beal says. of the Niagara Escarpment in Jordan, own ministers, which allows them to For more information see Ball’s Falls Conservation area is home have a www.peninsularidge.com not only to two spectacular waterfalls Woodland wonderland and lush forests, but also several historic personal touch on every component of their wedding.” While West Niagara is awash with buildings that are open for weddings.
Continued from Page 16
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1143 Highway #8, Stoney Creek• (905) 643-1244 • www.innsville.ca January/February 2015 | clubwest.ca
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Niagara WEDDINGS
your unique boutique!
Decks of the Carriage House (above), sprawling lawns or patio of Kitchen House are all available to guests. Continued from Page 17
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And Ball’s Falls also offers couples a unique way to give back on their special day. As Ball’s Falls Conservation Area is part of the Niagara Peninsula Conservation Authority, all of the revenue generated by the weddings at Ball’s Falls, goes directly back into the park for other conservation initiatives. For more information visit www.ballsfalls.ca.
And more and more couples are choosing Ball’s Falls as their location. Wilson attributes that to the flexibility the location allows, but also the unique opportunity to take advantage of the scenery, historical and cultural aspect of the site. Wedding parties held at Ball’s Falls can use any part of the grounds for their photos, including heritage buildings, such as the mill, chapel and historic Ball family home. There are also locations where it’s easy to get the spectacular lower falls in photos. “With so many different buildings and unique natural areas on the property, the opportunity for stunning photos is unparalleled to any other spot in Niagara. Can you think of a site that has such a rich natural and cultural history?” Wilson asks. “There’s just nowhere Ready for an outdoor wedding. else like it.”
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chef profile CUISINE
August:
Upscale Comfort Food
Clayton Gillie and Beth Ashton at August Restaurant in Beamsville. January/February 2015 | clubwest.ca
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August CUISINE
Apple Cider Butter Tarts By Katherine Grant
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tepping into August restaurant in Beamsville is like gathering with your family for a delicious homecooked meal. Actually, that is exactly what it’s like. “It’s the kind of food you love to make at home but don’t have the time,” said Clayton Gillie who, together with partner Beth Ashton, own the popular restaurant dubbed August as they are both warm-weather people. “It’s all about the summertime when the best produce is coming out of the ground,” said Clayton. The pair are graduates of Niagara College’s culinary program and, since leaving school about 16 years ago, wanted to open a place of their own. “We never wanted to do fine dining, or a chain,” said Beth who does most of the food preparation. “We wanted it to be accessible to everyone, to provide a relaxed atmosphere,” said Clayton, who added he loves seeing someone in jeans on one side of the room who is as comfortable as the person who comes in wearing a suit and tie. Since opening in July 2008, the couple have enjoyed a warm welcome in town – and a busy restaurant. Clayton attributes the success of the eatery to “ a whole lot of hard work, an awesome community and a bit of luck!” The portions aren’t your typical tiny servings, nicely decorated and less substantial. At August, customers get a generous serving of what Beth and Clayton call “upscale comfort food” – good food without the expense. They make everything from the jam to the ketchup to pickles, from scratch. August also does catering and has a take-out menu.
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Filling: 1/2 cup melted butter 3 eggs 3/4 tsp salt 3/4 cup apple cider reduction (2 cups cider, reduced) 1 1/8 cups brown sugar Tart dough: 3 1/3 cups all-purpose flour 1 1/3 cups unsalted butter 1/2 tsp salt 1 1/2 cups buttermilk Filling: Reduce 2 cups apple cider until slightly thickened, or 3/4 cup. Whisk in remaining ingredients. Dough: Add salt to flour. Work butter into flour and salt until mixture is in pea-sized pieces. Add buttermilk a little at a time until dough comes together. Do not overwork. Dough will be soft but not sticky. Roll out dough. Line a muffin or tart tin. Press dough carefully into the bottom and cut with a pastry cutter. Fill tarts with filling. Bake at 375 degrees for 20-25 minutes – until filling is set and pastry is browned.
August Beth Ashton Clayton Gillie 5204 King Street Beamsville
T: 905-563-0200 For reservations and hours
}
August CUISINE
Beef Burgers
Buttermilk Buns
• 2 lbs ground beef, medium • 1 medium onion, finely diced • 1 tbsp chopped rosemary • 1 tbsp chopped fresh parsley • 1 tsp coarse black pepper • 1 tbsp ground coriander • 2 tbsp finely chopped garlic
• 1 cup warm water • 1 cup buttermilk • 1 ounce yeast • 1/4 cup sugar • 1/2 cup melted butter • 4 -1/2 cups all purpose flour • 2 tsp salt • 1 tsp baking powder • sesame seeds
BURGERS: Mix diced onion with all herbs and spices and garlic. Crumble ground beef into mixing bowl, layering with onion mixture. Mix gently with fingers, being careful not to squeeze or overwork meat. Form into 12 slider-sized patties. Barbecue for five minutes per side. Top with cooked bacon and cheese or preferred toppings and serve on buttermilk buns.
Buns: Dissolve yeast in warm water for five mins. Add remaining ingredients. Mix until a smooth dough is formed. Knead for 2-3 mins. until dough is smooth and elastic. Let rise is a warm place until doubled. Divide dough in half. Divide ea. half into 12 pieces. Roll into buns and place 2” apart on a lined baking sheet. Spray with water and sprinkle with sesame seeds. Bake at 400º for 12 mins.
For Winter warmth, Go West January Stoney Ridge Estate Winery Cheese Seminar: Differences Between Crusts and Textures of Cheeses. On Jan. 8, at 6 p.m., join in-house cheesemonger, Sarah Barker, featured in the #LCBOTasteLocal campaign as one of 12 Ontario artisans as she explores the world of artisan cheese and wine. Sarah will teach you everything from how to organize a wine and cheese party to knowing the difference between cow, sheep, and goats milk cheeses. Taste, learn, and get to know The Cheese Cellar at Stoney Ridge. Contact us to reserve your seats today: (905) 562-1324. Space is limited. Cost: $15 per person. Twenty Valley Winter Wine Fest Jan. 9-11, 11 a.m.-5 p.m. Jordan Village Main Street, Jordan - Free Admission Saturday & Sunday Sip and savour with
over 30 of Twenty Valley’s most celebrated wineries. Sweet icewine, festive sparkling wines and sensational VQA red and white wines, paired with delicious offerings from our renowned local chefs. Centre stage will feature live entertainment and wine and food demos in the heart of charming Jordan Village. If you’re looking for a wonderful winter weekend getaway, cozy up in one of our stylish B&B’s and inns. With unique shops, fabulous restaurants and 30 wineries to tour, there are plenty of reasons to ‘Take Twenty”. The Sue-Ann Staff Estate Winery Experience Chocolate Barks, Sweet Barks, Savoury Barks, Sweet & Savoury…All Barks Brix Approved ! January 9-11, 1618 / 23-25. Once again, you can create your own slice of heaven. Sweet, Savoury, Salty. Make it Sassy! Make it yours! Kelly
Nemeth, local chocolatier superstar puts it all together on a piece of handmade chocolate bark. Savour with 2012 Vidal Icewine. Winefest Passport required. Rock Solid at Flat Rock Cellars January 9 - 11, 16 - 18, 23 - 25, 11 a.m. - 5 p.m. The Memphis Fire BBQ is back by popular demand! They are serving up their flavourful smoked beef chili topped with zesty lime sour cream, perfectly paired with Flat Rock Cellars’ famous Pinot Noir. This is one rock solid pairing worth trying; $10 without a Discovery Pass. Fun With Fromage at Flat Rock Cellars All You Need is Cheese- Saturday, January 10, 11 a.m. – 20 max Wine and Cheese Seminars presented by Dairy Farmers of Canada.Over three weekends in January, Deborah Levy from January/February 2015 | clubwest.ca
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August CUISINE
Seafood Stew Sauce: Curried Vegetable Bisque • 1 medium carrot • 2 stalks celery • 2 sweet red peppers • 1 medium onion • 1/4 cup tomato paste • 1 tbsp curry powder • 1/4 tsp dry tarragon • 1/4 cup brandy • 1 cup 35 per cent cream Dice all vegetables. Saute in a sauce pot until softened. Stir in tomato paste and brandy. Cook a few more minutes. Add curry powder and tarragon. Top up with water to cover vegetables. Simmer until vegetables are very tender.
Puree until very smooth. Finish with 35 per cent cream. Season with salt and pepper. Saute shrimp, scallops and your favourite fish with sweet peppers and spinach. Place on top of sauce and serve hot with garlic crostini or garlic bread.
For Winter warmth, Go West Continued from Page 21
Dairy Farmers of Canada will present six unique Niagara wine and artisanal cheese seminars. Limited seating. $20 plus HST per seminar. Tickets available online at niagaraicewinefestival.com Waist Management at Good Earth January 18, noon - 2 p.m. After the excesses of the holidays we explore some delicious options to help lighten the load. Please call 905-563-6333 to reserve your table for this delectable menu. Peller Estate Icewinemaker’s Dinner Saturday, Jan. 17 at 7 p.m. Hosted by Winemaker Katie Dickieson and Winery Chef and CityLine personality Jason Parsons, begin the evening with an Icewine Martini Reception and an exquisite dinner set in one of our elegant dining venues. Celebrate all things Icewine with a menu that has been infused and inspired by winter’s finest gift. After dinner, bundle up and head outside to toast Icewine
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Marshmallows over an open fire; $150 per person, exclusive of taxes and gratuities Good Girth: Fire & Ice at Good Earth Jan. 17, 5:30 p.m. - 8:30 p.m. Join us for a spectacular evening featuring our $45 Prix Fixe dinner menu.We have the fireplace roaring and a menu that blows hot and cold as we cozy up for a fabulous winter evening at The Good Earth. Please call 905-563-6333 to reserve your table for this delectable menu. Feburary Chocolate & Mon Cherie Pairings at Rosewood Winery, Feb. 9, 10, 15, 16. What’s better than chocolate and wine? Chocolate and mead! Drop into Rosewood for an out-of-this-world tasting of our specially developed chocolate that pairs perfectly with our cherry honey wine, Mon Cherie. Let your mouth explode with flavour. Not a fan of mead? You can also try the chocolate with our 2010 Merlot which is now available in
LCBO Vintages. Free to participate but donations are accepted on behalf of The Heart & Stroke Foundation. Love is in the Fare at Good Earth, Feb.13, at 5:30 p.m. – 8:30 p.m. Bring your Valentine around for this particularly tempting menu. Our prix fixe dinner club menu is $45 per person. Call 905-5636333 to reserve your table. Wine, Body & Soul Yoga at Rosewood Winery, Saturday, Feb. 16 and Saturday, March 9 at 10 a.m. Join us in our spectacular barrel room as we host one of the most unique yoga sessions you’ll ever go to. Take a moment to connect with yourself and enjoy a one-hour Hatha Yoga Session led by Ganga Moon’s Andrea followed by an exclusive wine tasting on your yoga mats; $15 to participate. Please bring your mats. Extra mats and water available at Rosewood. Call 905-563-4383 to reserve your spot today or drop in.
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HER STORY Lifestyle
Work it like a lady By Katherine Grant
A
whole new year is dawning – but of course any time is a good time to make positive changes in your life. Personal trainer Katherine Preston, well-known among those she trains as knowledgeable, professional and skilled, is a firm believer in the power of being physically fit and strong. A teacher, a writer, a wife and the mother of three grown sons, the Vineland resident exudes positive energy and can be a force to be reckoned with when helping a client achieve their fitness goals. The path that brought her to this point in her life has been filled with pivotal moments and she knows well how it is these experiences that shape a person’s life. Preston came into the world early, a tiny, frail preemie born weeks too early. She spent the first month of her life in an incubator. She has one brother, 11 months older, and grew up in the 1960s, when girls played with dolls ands boys played baseball. “Boys had more fun,” she says simply. “Boys had more opportunities, girls weren’t supposed to get dirty – unless they were making mud pies, like they were practising for being in the kitchen.” Preston, however, was a tomboy with a competitive nature so the idea of just playing with dolls didn’t go over well. That girls were regarded as being less capable than boys was driven home when she was eight. “My mom and I used to walk to my brother’s baseball games,” she recalls. “One game, they didn’t have enough players and were going to have to forfeit. So I said what about me? The coach looked at me and said ‘you can’t play! you’re a girl’. Even as young as I was, I couldn’t comprehend the reasoning. I was better than some of the boys.” She didn’t let that attitude get in the way. “I had every Barbie doll but I also had army gear!” she said. Her house was the only one in the neighbourhood with an ice rink and badminton court and she played ice hockey and road hockey and held her own with the boys. “Why should I be delegated to being a cheerleader just because I was female?” she said. Her parents never held her back, quite the opposite actually. “My parents supported ambition and education. I didn’t have to take a back seat to anyone.” Her dad, Daniel Komaranski, was a “Grimsby boy” and a self-
Pumping iron is a sure-fire way to a fit and feminine form, says personal trainer Katherine Preston.
January/February 2015 | clubwest.ca
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Lifestyle HER STORY Continued from Page 23 made man, working on two farms growing up and later becoming a chemical engineer. Her mom, Marie, was shaped by the events of life in Europe during the World War II which made her determined to make a better life for her family. As a 12-year-old child, Marie lived in the shadow of Nazi Germany. At first forced to work for the Nazis, she was later slated to be shipped to Auschwitz concentration camp. “Instead of being sent to Auschwitz, she was made to wear an armband identifying her as a displaced person and people would spit at her in the streets,” said Preston. “My mother had very high standards for me,” she added. Her mom believed the sky was the limit for her daughter and she encouraged Preston to find what she was good at – and soar. Preston had decided at age eight to become a bilingual lawyer. She attend McMaster University earning two degrees, one in French and the other in history. It was around this time that she began to work part time for the Canadian Cancer Society, promoting physical fitness, nutrition and anti-smoking. She saw first-hand the effects of smoking and a
{
sedentary life-style. “I watched a man smoke a cigarette through a hole in his throat,” she said. “I believe things happen for a reason. That was when I knew this was my calling. I saw the power of education and I loved helping people change their lives.” Preston earned her Bachelor of Education at Brock University and as a teacher
She took a pass on the modelling. Preston’s career path wound its way through a number of schools and programs, and then, several years ago, she decided to focus on personal training and returned to school, Niagara College, to earn the first of many new certifications including nutrition and wellness for personal trainers. That list of qualifications is now extensive. Preston shows no signs of slowing down. She balances her home life and church with her work with her clients and she is pleased to see how much attitudes towards women and fitness have changed. She trains - Katherine Preston men as well as women. would specialize in physical education. She is alarmed, however, with the rapid She began lifting weights, pumping iron rise in obesity. “Hey if you sit on it and in a rugged gym , complete with a cement plant it, it grows,” she said. floor. She was the only women in a room “If we don’t care for our bodies, they filled with men. She drew the attention of start to fail us,” she said. “Then a red flag the Geoffrey Chapman modelling agency goes up and the doctor says things have which took an interest in turning the tall, to change.” blue-eyed blonde into a model. She believes in being proactive and that it is never to late to start to work “They wanted to change everything about me,” said Preston. “They felt I was towards the firm, trim body you want. “Committing to improving your own too muscular. I felt they weren’t letting personal fitness is an investment in your me be true to myself. I couldn’t imagine future.” not working out. There was a stigma Katherine Preston can be reached at attached to lifting weights then. I felt I absfit@cogeco.ca or by calling 905-562could still be feminine and not be the 7861. fair maiden in distress.”
“I believe things happen for a reason. I knew this was my calling.”
}
Workplace Fitness Katherine Preston will now be a regular contributor to ClubWest Magazine on all things health & fitness By Katherine Preston t’s no secret that sitting in your workplace for too long is associated with numerous health issues: poor circulation, weight gain, poor spinal health/ posture, joint pain, fatigue, muscle
I
atrophy, weak concentration, stress - the list goes on! I often explain to clients that you can combat these issues by engaging in resistance training exercises throughout your day at your desk. Let’s examine 10 effective ones that I incorporate into training programs for this specific purpose. All exercises are done slowly for 8-15 reps, 1-3 sets.
24 clubwest.ca | January/February 2015
Note: Prior to exercising, please consult with your M.D., regarding your health status, if necessary. Squats While standing, position feet hip- width apart. Lower buttocks until quadriceps are horizontal. Avoid exceeding toes with knees. Pushing with your legs and buttocks, rise to a standing position. Modifications: i) From a seated
position, push buttocks off chair until fully standing. Calf Raises While standing, lift heels off floor until resting on the balls of your feet. Return heels to floor and repeat. Modifications: i) Perform exercise standing on one foot. Quadriceps Leg Extensions While sitting, lengthen one leg
Lifestyle HER STORY Continued from Page 24 until knee is fully extended. Lower and return foot back to floor. After one set, switch legs. Hip Flexions To work the hip flexors, perform the previous exercise while lifting upper thigh (quadriceps) slightly up off your chair. Inner Thigh Contractions While standing/ sitting, place a small ball/ pillow between inner thighs and squeeze for 5-10 seconds. Release squeeze and repeat. Outer Thigh Lateral Extensions. In a sitting/ standing position, anchor one band end under left foot. Run band under right foot and hold loose end with right hand. Using right foot, pull band sideways. Keep toes and knees pointed forwards. Release pull by returning right foot beside left foot. After 1 set, switch legs. Lateral Chest (Pec) Pulls Stand/ sit and hold band ends with hands at chest level, keeping elbows under shoulders. Exhale while pulling band’s ends in opposite direc-
tions. Release pull and repeat. i) Perform this exercise at the same time as inner thigh contractions. Front Raises
‘start’ position. Switch arms after 1 set. Biceps curls While standing/ sitting, anchor one band end under right foot. Hold other end with right hand, palm facing upwards and extended arm positioned alongside torso. Right elbow remains directly under right shoulder throughout exercise. Keeping a firm wrist, exhale and
Front raises While sitting/ standing, anchor one band end under your right foot. Hold other end with right hand resting on right knee. Keep wrist firm and palm facing downwards Inner Thigh Contractions throughout movement. Exhale while lifting right raise right hand until foreextended arm up to shoulder arm is slightly higher than height. Release pull by lower- horizontal. Inhale and lower ing right arm downwards to right wrist to ‘start’ position.
Repeat. After 1 set, switch arms. (Photo 0113) Overhead Triceps Extensions While standing/ sitting, hold one band end with left hand behind neck, palm facing inwards. Left elbow points upwards with upper arm close to head. Hold other band end at tailbone with right hand, palm facing outwards. Exhale while extending left arm and band upwards. Return left arm to ‘start’ position to release the band’s pull. After 1 set, switch arm positions. Katherine Preston OCT, B.A., B.A., B.Ed., P.E. Specialist, P.T.S., O.A.S., F.I.S., (Aqua) F.I.S., is a registered member of the Ontario College of Teachers, a Registered Personal Trainer, Older Adult Specialist and a (land/ aqua/ therapeutics) Fitness Instructor. She services the Niagara & Golden Horseshoe Regions, bringing professional training to clients’ homes through her business “ABSolute Fitness Training & Consulting”. Contact: absfit@cogeco.ca and www.absfitniagara.com Fitness Model: Rebecca Follows Photographed by: Will Preston
Let it Snow, Let it , w o n Snow it S t e ... L 111 Griffin St. N. Smithville 905-957-7100 www.poolplace.ca
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January/February 2015 | clubwest.ca
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Pursuits Business
It’s a long way to Shanghai After travelling, living and learning in the Orient, a trio of Grimsby entrepreneurs look to bring their knowledge home to start a new business
(L to R) Andrew Best, along with Jason Ginsburg and his brother Addison Best have travelled afar to educate themselves in the herbal supplements business, learning to speak Mandarin along the way. Williscraft - Photo By Mike Williscraft ollowing life’s journey, few people tend to venture down paths of uncertainty. On occasion, one may dab a toe in the river of doubt, but the vast majority choose to take more tried and true avenues. Perhaps that means getting a job right out of high school? Others may go the college or university route before joining the workforce. Some may take a year
F
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off to travel and walkabout. For a very few, there is a unique option to combine much of that – travel, education, work and play. Such was the path chosen by three Grimsby men, Andrew and Addison Best and Jason Ginsburg. The three found themselves packing up and moving to Shanghai, China with an eye to educating themselves on all things natural when it comes to herbs and natural remedies for common, everyday health
issues such as anxiety and sleep-related matters. After years of learning not only how the natural remedies work, but how and where to source them, and investing in learning to speak Mandarin, the men set about launching a new company, 88herbs. The company, at this point, is mainly online and mail order but, as with most new companies, it is in a highly evolving
Business PURSUITS Continued from Page 26 state with Jason moving back to Grimsby this fall to focus on the manufacturing and marketing end of the operation. To say these Grimsby Secondary School grads have done their homework would be a huge understatement. The rigourous approval processes at 88herbs are exemplified by their testing and sourcing of all their raw materials. This component is the cornerstone of what they want to develop as the number one selling sleep and anxiety supplement supplier by the end of 2016. That is their goal. Quality is the key. Take Ashwagandha (Indian Ginseng), for example. Their product is is the highest quality Ashwagandha in the world. “It has been tested in double-blind,
placebo controlled, human clinical trials that prove it to be safe and efficacious for our recommended uses and dosages,” said Jason, who handles the duties of an operation manager with the company. “Each batch of Ashwagandha we order must pass tests that are done by a thirdparty testing facility according to international standards, which measure heavy metals, microorganisms, and medicinal component standardization. After the tests are complete, we obtain what is called a Certificate of Analysis (CoA).” And it does not end there. “After the ingredients arrive at our manufacturing facility, they are tested again according to Canadian GMP standards. All of our products are formulated and bottled in a clean room, with the finished products being tested again by a third party
laboratory to ensure our formulations are accurate and each capsule is fit for human consumption,” Jason added. “Before we can even begin manufacturing our products, they must be licensed by Health Canada. The review and approval process from Health Canada relies on the Natural Health Product Regulations,” Jason said. “Our ingredients exceed Health Canada’s requirements on standardization of active ingredients, e.g. the typical standardization of passion flower is four per cent flavonoids, while ours is 20 per cent bioflavonoids.” With supply chains and product development established, setting up production was the final piece in the puzzle. They opted to manufacture at
Brothers Andrew and Addison Best with the skyline of Shanghai and the well-known Oriental Pearl Tower for a backdrop. January/February 2015 | clubwest.ca
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Business PURSUITS Continued from Page 27 Saskatchewan’s Canadian Bio, a fully licensed and certified facility. “We thoroughly reviewed over a dozen potential facilities in Canada. They have terrific quality control standards,” noted Jason. So, what started as an adventure for Andrew and Addison to teach English in China back in 2002 has culminated in a new company which plans to bring quality natural supplements to market. “It’s funny how things happen. The guys went over while I was finishing my Masters. All I heard about was how amazing China was: the food, the opportunities. Once I got there, I wanted to take a chance to see what I could make of it and I ended up getting a job in engineering two months in,” said Jason. “Andrew and Addison were doing a lot of consulting with marketing and web development. They came to me with the
idea of this company and everything just fit. I have project management in my background. Addison is great at marketing and online development. Andrew’s strength is product development. We all speak Mandarin.” The ability to speak the local language is intrinsic to creating strong business alliances and relationships. These relationships are key to the development of the company, said Andrew. “Some of our ingredients can only be sourced in China, so being able to speak their language helps immensely,” Andrew explained. “It is so essential as we deal with suppliers directly, rather than dealing with a middle man importer who gets their ingredients from China anyway. Being able to speak the language and understand the culture really sets us apart in terms of ensuring we’re able to obtain the highest quality China has to offer.” Their business plan does not call for a
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retail shop, but they expect to open an office in Grimsby in the near future. At this point, their focus is expanding product lines and relationships with larger retail chains. “Things have gone very well to date. We have a growing line of all kinds of products and expect to have over 25 different products for sale by the end of 2016,” Jason explained. “We sell blended herbal products which target specific conditions, and premium single ingredients. We’re extremely excited about our sleep and anxiety formulas. These are both premium combinations of several organic, pure, and potent herbal extracts, amino acids, and vitamins. We’ve formulated them with the help of naturopathic doctors in Canada and certified ancient Chinese herbalists. We’ve tested them on humans and they work unbelievably well.” For details on the company and its products, check: 88herbs.com
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Award Winning Retirement Home In Vineland Is Expanding! Reserve Your Enhanced Care Suite and Receive Two Months Free Rent!
Enhanced Care Opening in 2015!
Construction has begun on The Orchards Retirement Residence’s Enhanced Care & Independent Living Expansion! Opening in July 2015, 56 additional suites will be available to provide alternative living option to seniors in Niagara!
Studio and One Bedroom Suite Options
NEW Services will include:
24 Hour Professional Nursing & PSW Staff
Memory Care Programs (Dementia & Alzheimer’s Disease) Personal Support with Activities of Daily Living Secured Enhanced Care Suites (with Monitoring) Personalized Care Plans & Wellness Assessments
To book a tour and complimentary meal or for more information, please contact us today!
3421 Frederick Avenue, Vineland (905) 562-7357 info@theorchardsresidence.ca www.theorchardsresidence.ca
Move-In Incentives
Suites Starting at $2195
In-Suite Emergency Call Systems Daily Activities & Entertainment Onsite Physiotherapy & Exercise Programs Pharmacy Services