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Battle of the Atlantic Anniversary to be Commemorated

first_imgThe anniversary of the Battle of the Atlantic, Canada’s longest continuous military engagement of the Second World War, will be commemorated on Sunday, May 6. “Each year on the first Sunday in May, people from across our province and country take a moment to reflect on the sacrifices of the 4,234 Canadian sailors, airmen and members of the Merchant Navy who lost their lives while trying to maintain shipping routes linking North America with Europe during the Second World War,” said Premier Stephen McNeil, who is also Minister responsible for Military Relations. The Battle of the Atlantic lasted 2,075 days between 1939 and 1945. It was a defining engagement for the men and women of the Royal Canadian Navy, the Royal Canadian Air Force and the Canadian Merchant Navy who courageously braved the dangerous and freezing waters of the North Atlantic to ensure vital supplies reached Europe from Canada. “I am honoured on behalf of all Nova Scotians to extend my sincere appreciation to our veterans who fought so bravely during the Battle of the Atlantic for victory in one of the defining conflicts of the Second World War,” added Premier McNeil. In 1943, the Allies gained the upper hand in battles with German U-boats. Though skirmishes continued until the end of the war, anniversary commemorations mark this as the turning of the tide. Commemorative events marking the anniversary will take place at various locations across the province. For information on ceremony locations contact the local branch of The Royal Canadian Legion.last_img read more

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Cuvée 2018 toasts 30 years of excellence in Ontario wine

With the Cuvée Grand Tasting celebrating its 30th anniversary this year, organizers have pulled out all the stops to highlight the best VQA wine and food Ontario has to offer.Organized by Brock University’s Cool Climate Oenology and Viticulture Institute (CCOVI), the Cuvée Grand Tasting is the largest celebration of Ontario VQA wine and food of its kind. This year’s event takes place Friday, March 23 at the Scotiabank Convention Centre in Niagara Falls, with the Cuvée en Route passport program once again extending the wine celebration all weekend long at participating wineries.Cuvée is the most prestigious and largest celebration of Ontario wine, with more than 750 people attending last year’s gala. Proceeds from the weekend support grape and wine scholarships for Brock’s oenology and viticulture students as well as industry-driven research initiatives at CCOVI.Cuvée manager Barb Tatarnic said the Grand Tasting allows guests to enjoy wines from 48 of Ontario’s top winemakers, and culinary delights from celebrated local chefs. Exclusive tastings will be available from up-and-coming wineries and restaurants, as well as the favourites guests have come to know and love.“We always strive to bring a mix of new and unique wine and culinary partners to Cuvée, as well as highlight the event’s long-standing partners,” Tatarnic said. “This year will be a true testament to that commitment, as we ring in 30 years of winemaking excellence with our best event yet.”Each of the 48 wineries will present two of their winemakers’ favourite wines at the Grand Tasting, offering a rare chance to learn about each selection directly from the winemaker who created it.The gala will also feature 12 of Niagara’s top chefs, who will showcase deliciously creative dishes at live cooking stations. A new addition this year is The Restaurant at Bench Brewery, a soon-to-open eatery in the historic Bench Brewing Co. building in Beamsville led by Chef Erik Peacock.“He brings culinary talent as well as his philosophy for ‘going local’ to The Restaurant at Bench Brewery,” Tatarnic said of Peacock. “The restaurant doesn’t open to the public until June, so we’re thrilled that we can offer guests of Cuvée an exclusive sneak peek of what they can expect when it opens this summer.”Established culinary partners, such as Scotiabank Convention Centre’s Centreplate, are also putting a fresh spin on things this year.“Being able to showcase a dish for the 30th anniversary celebration of Cuvée at the Scotiabank Convention Centre is a true honor,” said Chef James Price, of the homemade miso he will be serving this year. “For an event like this, I like to present something unique and hand-crafted. I also can’t wait to see what all of the other talented chefs are going to bring to the table this year.”Yvonne Irvine, Assistant Winemaker at Creekside Estate Winery, is excited to present two of Creekside’s favourite wine selections and its new-to-the-market Rood Apples Cider at Cuvée.“Cuvée is one of the highlight events of the year and it is always filled with inventive and delicious food from Niagara’s top chefs with some of the best wines that Niagara has to offer,” she said. “As a consumer, this is a really great opportunity to sample Niagara’s best.”The newly created Winemaker of Excellence Award will also be part of the celebration this year, paying further tribute to the talented people who propel the industry forward. The winner will be announced before the kickoff to the evening’s Après Cuvée after party, which features live music from the Associates, Icewine, sparkling wine, cider and local craft beer.“The Winemaker of Excellence award will appropriately round off the evening as we celebrate excellence in Ontario winemaking,” said Tatarnic.This year’s culinary stations include:The Restaurant at Bench Brewery (new to Cuvée)Benchmark, Niagara CollegeCentreplate, Scotiabank Convention CentreHob Nob Restaurant and Wine BarJackson Triggs Niagara EstateKarma Kameleon (new to Cuvée)Taris on the Water (new to Cuvée)The Righteous Monger – Artisan Ontario – Pingue, Hand and DuncanTreadwell Farm to Table CuisineZees Grill / Shaw Club HotelCriveller CakesItalian Ice CreamA complete list of participating wineries can be found at cuvee.caTickets that include both the Friday night Grand Tasting and the weekend-long en Route passport are available online at cuvee.ca/tickets for $200 per person. Tickets for the en Route passport only are $30. read more