B2 V THE OAKVILLE BEAVER Wednesday April 12, 2000 Fond memories of colourful career (Continued from page B1) John Dubost appears as a 1920s M ontreal police constable in Lies My Father Told Me . , nom inated for an O scar as Best Foreign Film. Though he is no longer physically able to assist in palliative care, Dubost knows he will return there before very long - this time, not as a caregiver, but as a patient. "I want to die in the hospital where I know I'll be in good hands. To die at home, would forever mar all the happy memories that this house contains," he says. Memories are one thing that Dubost has in abundance, and his eyes light up as he animatedly resurrects a celebrat ed, star-studded career that spans four decades. Bom and raised in Montreal, Dubost first stumbled into radio broad casting following a brief hitch with the Quebec Provincial Police. Emboldened by a friend who told him he had a "good voice," Dubost auditioned for an on-air position at a company radio station in the small mining town of Shefferville, Quebec. Then president of the company was former Prime Minister Brian Mulroney, who has not forgotten his previous employee. "I still get a Christmas card from Mr. Mulroney every year," Dubost Photo by B arrie Erskine Anniversary Celebration April 14&15 in store specials o lM fe to -m m - "Research advances | continue to g ro w " "We are on the threshold of a new era in cancer research. We're really confident that we will beat cancer." Dr. R o b e rt Phillips National Cancer Institute ol Canada Help us do more. Call 1-877-99Daffodil o r w w w .ca n ce r.ca H I r I N f L I NGERI E Ktt.ipH.nt lit On-·tok\ill` Ounivrs< lakvillc liusnxss Ijtcdknoe/VvanJ p £ r F l / . . , e ^ r |& 100 B ro n tr Rood (South o f Lakeshore), U nit # 3 , O a kville Knee Parking 847-1512 w w w .g o o dn ig h tg oo d m o rnin g .co m John Dubost receives daily comfort from his wife of 45 years, Jeanne. proudly declares. "It may sound like boasting, but After only seven months, Dubost what the hell, it is," he quips. returned to work in Montreal, where Through it all, Jeanne, his wife of he became known as `Mr. Midnite, 45 years and constant companion has CKVL's all night DJ.' been by his side, though choosing to His career in broadcasting brought remain inconspicuously in the back him into contact with celebrities like ground. Paul Anka, Lena Home, Nat King Their enduring romance began as a Cole, Dick Clark, Chubby Checker, quiet friendship and slowly blossomed Wayne and Shuster, Meagan Follows, into a long-term love affair. Dubost and others too numerous to mention. fondly reminisces about those early A confident voice and manner, days. combined with movie star good looks "When I first met Jeanne, she was and fluency in both French and newly arrived from Holland, and English quickly catapulted him into spoke neither French nor English. I the world of commercials, television, took her out a few times, but we were films and stage. basically just friends, although I must Over the years, Dubost has admit her smile knocked me off my amassed an impressive portfolio of feet. I decided then and there, I was acting credits in both French and going to marry this chick," he recalls English productions. He appeared in In 1972, the Dubosts moved to Bethune, Street Legal, and the OscarOakville, where John was able to con nominated film. Lies My Father Told tinue his colourful career in Toronto. Me. and is a lifetime member of Retired from show business in 1990, ACTRA - the Alliance of Canadian Dubost remained active in community Cinema, Television and Radio Artists. affairs. He managed former MP Otto Because his French name hindered Jelinek's political campaign; served on him from receiving English roles, the board of governors for Oaklands early in his career he reinvented him Regional Centre; was an active mem self professionally as Jason Dean. ber of the Oakville Lions Club for 10 After that, producers mistakenly years; and has worked tirelessly for believed that he was an English actor both OTMH and the Halton who spoke perfect French, rather than Multicultural Council. the other way around. Often, he would Cancer has forced Dubost to give film a television commercial in up his diverse volunteer activities, but French, then be hired immediately to it cannot compel him to surrender his dub it in English. indomitable spirit. "In those days, they called me `oneHe bravely concedes. "I'm getting so weak, I should be in the hospital take Dean,' because, that's usually all it took for me to nail down the spot," right now, but I want to keep going he laughingly recounts. right to the last second." A Celebration of Emilia Romagna - The Gastronomie Centre of Italy The people of Emto Romagna eat more, care more and talk more about food thon anyone else in Holy. This reputation is based on being the centre o) Italy where Prosciutto Di Parma (Parmo Ham), Parmigiano Reggiano Cheese ond Aceto Bakamico (Balsamic Vinegar) are produced. I hod the pleasure of experiencing their passion for fine food and great wine as pad of o delegation of restaurateurs from Quebec and Ontario. As guests of the region, we spent nine days cooking with Master Chef Sergio Ferrorri featuring the region's curina (specialties). We had the opportunity to visit the producers of Parmigiano Reggiano Cheese, Prosdutto Di Parmo and Aceto Balsamico. Their time honoured traditions, commitment to quafity and refusal to give into mass production, produces the most remarkable tastes. I've shored my experiences with Executive Chef Michoel K lip and together we ore thriled to bring Emilia Romagna to Paradiso. - Julia Hanno ~ and Summer Line Up... Join Michoel in the Studw every Wednesday evening for demonstration cooking lessons. Please aw for o registration form or pick one up at the front door. Classes run from 6:30 p.m. to 9:30 p jn . Individual Gass: $ 7 5 Series: $ 2 7 0 A Celebration of E m ia Romagna Ih e Gostronomk Centre o f Italy' Wednesday, April 26th Featuring Crostini with Mortodteflo MotAse - toasted Italian bread topped with a mousse of mortodella and pistachios. Possotelli - a delicious M e n broth parmigiano drop soup. Ivoltini di Tocchirtello - turkey breast scaloppini filled and rolled with asparagus and ricotta. Costoletta di Vitello Roso - veal cutlets 'petroniona style with truffle sauce, torto della Nonna -a cro ss between filled shortbread ond fru it tart. Wednesday, M ay 3rd Featuring - Strudel Veqetoriono ~ p u ff pastry pockets filled with sauteed vegetables. Insolatino di Prosdutto oi Parma - prosdutto di porma solod with balsamic vinaigrette. Rotolo di Solmone - salmon filled with a salmon sole mousse ond vegetables, poached ond rolled in aromatk herbs. Puerocce Con Aceto Bolsomko - mussels prepared with tomatoes, basil, ga rk ond balsamic vinegar. Salome di Ckxofoto - sim ple but sophisfimted dessert for chocolate lovers. S izzle into Sum m er w ith N onna's BBQ Series! Arrival of summer is signalled by the smell o f a meal cooking on the Barbecue. To celebrate, Studki Nonna's presents a barbecue series featuring a MEAT and RSH night. Each class begins with HOT AND NASTY NUTS!! Paradiso Lunch Features April 26th to May 13th Soup - PassateK Romognot - Passate&i, romogna style - chicken broth with passatet S5.95 Mussels - Puerocce Con Aceto Bakamico - prepared with tomatoes, M gortc ond bakamk vinegar S I0.95 Pasta - Tortelloni Ala Rkotto E Erbette Con Burro Di Affioramento - tortem i with rkotto ond herbs in a butter souce SI3.95 Feature - Rotolo Di Solmone AlleErbette - salmon ro l served over mixed greens with o bakamk vinaigrette SI 195 Dessert Feature - Torto Deio Noma - grandmother's ta rt-a cross between o tie d shortbread and fruit tart Homo's dessert has o buttery oust and o jam tiling Si.95 Wednesday, May l Oth - ¥ ) Paradiso Dinner Features April 26th to May 13th Soup - Possarelli Romognofi - passateH, rrmagno-styie chicken broth with passcM S i.95 Mussels - Puerocce Con Aceto Bakamico - prepared with tomatoes, basil, gark ond bakamk vinegar S I0.95 Appetizer Feoture - Rotolo Di Solmone Aile Erbette - salmon roll with aromatk herbs S I2.95 Posto Feature -Torteloni Alio Rkotto EEibette Con Burro Di Affioramenlo - torteloni with rkotto ond herbs in abutter sauce S li.9 5 H B j it t S fa rtw e - Costoletta Di Vrtetto Rosa AUa Petroniono Con lortufo Nostrano - veal chop ' Petmnana'style with truffle souce S22.95 Fish Feature - F3etto Con Porri F. Olive Verdi - fillet o f snapper with leeks and green otres S23.95 Dessert Feature - Torto Defio Honna - grandmother's ta rt-- a cross between filled shortbread and fw il lart S6.95 "A spedtUhonk you to the region o l b n ik Romogna, Hero and the Italian Trade Commission of Toronto for ten days that 11 cherish forever.' leom the secret to a great burger featuring A Beef Burger - made with Poratko tomato jam ond A Lamb Burger - a hit on Parodiso's summer `98 menu. Texas Steak - steok marinated and arie d r a savory southern sauce. Scotch Cooked Chicken - M e n with stuffing and basted with ctjon mustard. Fovobeon ond Pasta Solod - o refreshing pasta solod with feto cheese. Wednesday, May 31 st - Studio Nonna's and Paradiso have g ift certificates for the food lover you know! Grilled Calamori - served with Tzotziki - a yohurt, gark, lemon and cucumber sauce. Tomorind Salmon - salmon basted n a alaze of rum and honey. Snapper in Foi - snooper steamed in fc own juice with spinoch, herbed tonutoes and bakamk vinegar. New Potato Solod - tossed »i a ainaer and sov dressing. IT E JU W i B U I L D I N G TEAM BUILDING MENU SELECTIONS fW . "Where people of diverse backgrounds share the common language of food." Put on an apron, roll up your sleeves ond work with us in our kitchen. Experience the pleasure of cooking! The evening begins with a champagne cocktail reception where you will be divided into teams. Each team will prepare a dish from the chosen menu. Nonna's capable staff will be there to assist you. When the meal is ready to be served, you will take your apron off and enjoy the culinary feast you helped prepare." A fun way to celebrate a birthday or anniversary with family and friends. Let Nonna's wine and Pino Youi An evening For Food tmd ^ L overs' Sit down at our Studio, wotch om hlim s the meal as it k prepared. Then pair eoch course with o of wine ond discuss the features of eoch wine presented. Sample Menu Bellini Cocktail Reception Warm Scallop Salad with pears and asiogo Sauvignon Bkmc 1996, Beringer Estate Three Mustard Crusted Atlantk Salmon with o spinoch and basmati bake Chordonnoy 1997 Bargetto Santa Cruz Mountains Pinot N ot 1998, Bargetto Santa Cruz Mountains Pear and Morscapone Strudel P I z i per person Riesling Auskse 1988, Kollstodler Kobnert Taylor Flodgate and Yeatman Port 10 year old Tawny A Jkkk Roost Tomato Fococcia Bread Ribolkto Soup (Country Style Tuscan Vegetable Soup) Cnocchi Posto Al Rogu (Gnocctii in a Tuscan meal Souce) Ponzonella (Bread Salad) Walnut Torte with Cream P*r BBQ for A ll Seasons Cuban Bread Warm Potato Salad Pasta Salad with Favabeans ond feta Grilled Chicken Brochettes Grilled Salmon Grilled Vegetables p^ptrso. Puff Pastry MUe FeuHe o l Strawberries ond Cream Festive Dinner Cuban Bread Butternut Squash Soup Mashed Potato Bake Green Beons with Bacon and Mushrooms Roast Turkey Coe Mescuta Salad per person Fallen Angel Coke with Cream $75 $85