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stouffville suntribuneu thursday sept 20 2007 5 our own rockwell had humble start n the dining room wall of our humble abode hangs a pen and ink drawing its a framed sketch of what was once the stouffville railway station the detail is so exact you can count the shingles on the roof and the footprints in the snow over the years dozens of visitors some of whom dont remember the struc ture have gazed longingly at this treasured piece of local history its priceless the creator of this mas terpiece is john gregg rob erts of stouffville as so often was and still is his practice the drawing is a gift from him to us undoubtedly others have been similarly honoured only 100 are known to exist ours is number 87 john roberts 72 was born in toronto and received his formal education at north ern vocational school he admits to an inclass behavioral problem that on occasions prompted teach ers to stand him out in the hall from watching the movie snow white he would draw facial features of the seven dwarfs on bits of paper sneezy was his favourite how was he or anyone to know that from this less than ignoble location would emerge an artist of such pro found skill and ability a few years later this somewhat obstreperous kid would distinguish himself as a gold medal graduate from a fouryear course in art from there mr roberts commenced a climb up the ladder of success his first professional assignment was design ing a uniform for the 1952 grey cup champion toronto argonauts he also created the teams program cover in 1954 mr roberts began an arts apprenticeship with the firm of sherman laws and parker ltd his first oneman show was a display of watercolours at the north toronto ymca many displays have since followed including such sites as imperial bank of com merce in toronto the arts and letters club in toronto first canadian place and gallery gabor in toronto the mcmichael gallery in klein- burg latcham gallery in stouffville and more mr roberts travelled south in 1960 and served as fashion and sports illustrator with metro matrix services in new york and later an instructor in commercial art atwestport connecticut he would hold a similar position at famous artists schools in amsterdam hol land roaming around with jim thomas over the years mr rob erts has rubbed shoulders with many famous artists including the late norman rockwell and robert bate- man norman rockwell was always my idol he said four of his paintings hang in the white house at wash ington and two hold places of distinction at 24 sussex drive in ottawa hes the recipient of let ters of appreciation from us president george bush and prime minster stephen harper it was while living in new market that a friend suggest ed he try his hand at teaching high school art i wanted to relocate to a small town he remem bers and this brought me to a community called stouffville at stouffville district sec ondary school he was wel comed with open arms by then principal bill duxbury at the time there was no real art course here mr rob erts remembers he initiated this in 1971 with 37 students within a year the work load had increased to such an extent a second teacher jane warren was hired thanks to profound teaching skills several of mr roberts protegees would later enroll in the ontario college of art and design including joanne madill paul grundy david clubine and ron lechtman mr roberts taught art at sdss for 23 years then joined the staff of alexander mack enzie high in richmond hill where he remained until retirement those were the best years of my life he says i loved every minute his biggest thrill at the conclusion of a worship ser vice in rouge valley menno- nite church former student yvonne semlacher fodder came over and gave him a hug john and elisabeth rob erts are the proud parents of son frederick of toronto daughter margaret drudge of dicksons hill and four grandchildren jim thomas is a stouffville resident who lias written for area newspapers for more than 50 years i as you know by now we have copious amounts of these beauties prior to the holidays because for every nam that we make theres a hock theyre meatier than usual slowsmoked over oak and delicious as can be while quantities last ib whats jtxeeedem well start with slowroasted boneless chicken breasts airr chilled which haye been stuffed with a butternut squash and chive risotto next well be making eggplant towers these are made as a sandwich the filling being a mix of breadcrumbs sauteed bell peppers sweet onions garlic parsley olive oil and sea salt we then bake them till theyre golden brown next well be doing a feature with bur broccoli and cauliflower salad this is made with local veggies cut bitesize and tossed in a mayobased dressing with our homemade bacon bits and diced sweet onions lastly since the bardett pears are so good now youll be ableto get one of my trademark brie and pear sandwiches for lunch prime otloins youve all read my explanation of beefgrading in the past im sure so suffice is to say that this is the top grade in canada and of very limited supply as a rule we pay a lot extra to get this meat butvnot this week i well even have a deal happening this would be with centrecut sirloin steaks sirloin tenders something m new and sirloin burgers rk jfgk m the supply is a bit limited w fa m so when these are gone they jslj w s are gone hw week weve sold these amazing turkeys now for the last 20 years although the farm has changed hands from father tt son its the same growing and processing technique that has produced what we and others feel are the best turkeys available what makes them so good its simple really firstly they eat lots of grain and corn as much or as little as they want because they run loose add to this a gentler defeathering process which leaves more of the natural flavour and the odd feather with the turkey and youll have a bird which will exceed your expectations without the aid of the artificial enhancement that butterballs and prebasted turkeys receive ours are moist naturally tender and full offlavour and they cook a bit quicker as well although we have pretty much any size above 14 lbs available i would be picking one from 16 to 20 lbs they seem to have the best meat arid lots of it ready to roast r also should you wish parts of turkey including breasts which are d6fblti lb boneless either plain or stuffed theyll be available whats for in our big kitchen weve been making copious amounts of our beautiful beef stroganoff this to me is bigtime comfort food its great with mashed potatoes egg noodles or spaetzle or with rice all you need to do is thaw it and warm it all the works done jqh bbs 0 serves 3 4 e reg 1595 off this week ijocal what about kuitcakei anont v- mm these are the highbush variety not wild and very full of flavour these are pretty much the last of the local season what a way to go from ontario container as most of you know doreen makes both light and dark cake every year for the store the dark is made in january right after christmas while were still in the spirits and put to age till we start cutting it close to christmas the light variety ught only in colour is made later in september and in early october because it doesnt require the same aging to bring out the best doreen and grethe have pronounced themselves totally thrilled with this years batch thats now complete watch for it from nov 22nd on oca1 cream of cauliflower up this is a chickenstockbased soup with onions celery cream white wine and seasoning its really good either hot or chilled reg 599 ea serves 34 2fi off this week o coldwater owordfish from new zealand like the warmwater variety it has a firm meaty texture perhaps a bit lighter in colour and a similarly mild flavour af the big 19 h mjr shipment arrives friday lb this week o local woweet 1otatoes well have a good supply of great sweet potatoes from now till thanksgiving theyre grown in southwestern ontario theyre ff a good size andtrfl hp look great j jf honey garlic ausages weitbe making lots of these for this weeks feature they have a nice full flavour a good amount of garlic but not spicy a bit of advice is that everyone at the table should partake just to prevent any obvious lingering effects 2c 1ft off h this o gut quash our produce guys are always so obliging this is just another example of their eagerness to make life easier in the kitchen well be starting to sell our peeled and cut butternut squash for the fall season turnips start next week bwhats am asjngf thisweek smoiced this is a reminder that if you want one of our smoked turkeys for thanksgiving youll need to order it soon these are our freerange turkeys which weve cured and smoked over hardwood order deadline is october 1st 4 50 lb were doing ginger this week and were making ginger cake this is a moist spiced gingerbread cake layered and iced with vanilla bean buttercream decorated with handpainted autumn ginger cookies two sizes lt ginger cream 6rtjlee our creamy velvety brule with candied ginger baked in sc which includes a 50t deposit on the ramekin gingershortbreads these are butter shortbreads with candied ginger sublime reg ginger snaps actually these dont snap theyre a bit moist for that its the perfect cookie for vanilla ice cream a cup of tea or coffee or even with milk after school with all the neighbourhood kids r reg all these items will be priced at 25 off this wwx pk if youve been wondering what well be making for thanksgiving youll need to wait till next wcck because ive run out of room the list is bid village grocer quality foods specials in effect until closing sundat september 23 hours mon 1100 tuesthurs 900700 fri 900800 independent sat 900600 sun 1000500 grocer 548 carlton road unionville mi 9401770 canadian f i mtatton op mm nnottn otocits wwwtlievihagegrocercom j