In the vast catalogue of hockey-player portraits, the Show-Your-Snow is as classic as they come. It can’t, perhaps, match the nimble drama of the Leap (a.k.a. the Up-Up-And-Away) or the slightly distressing mystery of the Man Down, but neither of them evokes the rink like this — the shish of the skates, the spray of the snow, the wind of the collision just barely avoided. As Phil Goyette demonstrates above, you don’t have to produce a blizzard — although as fellow Blues centre Camille Henry emphasizes below, why not? Goyette played 13 seasons for Montreal and the New York Rangers before arriving in St. Louis at the age of 36 for the 1969-70 campaign, leading the team in regular-season and helping the Blues gain the Stanley Cup Finals. Henry, who was 37 that year, came to the Blues after 13 distinguished years as a Ranger, though he played just a few final games in ’69-’70 (none in the playoffs) before announcing his retirement.
“I haven’t stopped the puck this well in years,” a 29-year-old John Davidson was saying in the fall of 1982 as he prepared to for his return to the New York Rangers’ crease after months of injury. “It’s a combination of hard work and experience. Starting off again is kind of new to me, and it feels good. It feels good to get out with the guys and contribute.” Davidson lost his first start of the season 3-2 to the New Jersey Devils, but five days later he helped the Rangers beat the Philadelphia Flyers by a score of 5-2 at Madison Square Garden. “The Flyers are a back-alley team,” he enthused after that one. “They come to play the game and work hard. This was a good, old-fashioned, hard-fought, knee-crawling hockey game. Whether you play in Philadelphia or here, you know you’re going to be in a battle and you look forward to it — you look forward to just going to war … and it was a war tonight.”
It also happened to be the last game of Davidson’s 10-year NHL career.
A few days after the Flyers’ game, at practice, Rangers’ assistant coach Walt Tkaczuk came in on a breakaway, deked, and — Davidson felt his back go. “When it went, it went,” he said later. “I felt a kind of jolt, like an electric shock.” Disc surgery ended his season before October was out, and though he focussed on making a return to the ice, by the summer of 1983 he was ready to call it quits. For all the trouble his back had given him, it took a knee to force him out, finally — the left one. “It’s full of arthritis and calcium,” he said. “I’m 30 years old and I guess my knee is 45 or 50.”
Davidson went into broadcasting and then, in 2006, hockey management. After six years as president of the St. Louis Blues, he took the helm of the Columbus Blue Jackets, a job he kept until he resigned last week. Now 66, Davidson made his return to the Rangers as the team’s new president. “New York’s special. There’s only one New York,” is what he told reporters who gathered today at MSG. “Once you figure it out, and it gets in your blood, it’s there forever. It’s a special place to win and that’s what we plan on doing.’’
The St. Louis Blues aren’t there yet, but they did beat the San Jose Sharks 5-0 Sunday in the fifth game of the NHL’s Western Conference, which means that one more win would put the Blues into the Stanley Cup finals for the first time since 1970. That could happen tonight: the two teams meet again in St. Louis.
Coached by Scotty Bowman (and by, a little bit, Lynn Patrick), the Blues reached the finals in each of their first three NHL seasons, falling twice in succession to the Montreal Canadiens and then, 49 years this month, to Bobby Orr’s mighty Boston Bruins. The core of the Blues’ line-up in the latter series was steeled by a remarkable collection of veterans that included goaltender Jacques Plante and Glenn Hall (aged 41 and 38 respectively), centre Camille Henry and defenders Jean-Guy Talbot and Al Arbour (all 37.) That’s Arbour pictured here, alongside another distinguished NHL elder, Doug Harvey, who manned the St. Louis line at the age of 44 in his final season, 1968-69. Arbour captained the team in all three of their early Stanley Cup appearances. Arbour handed the C to Barclay Plager at the 1970-71 season when he took over as coach of the Blues while Bowman turned his attention to GM’ing.
The arrangement didn’t last: by February of 1971, Arbour was back on the St. Louis blueline and Bowman was back to the bench. “I think I can help more in a playing capacity,” Arbour said at the time. As for Bowman, he insisted the arrangement was only temporary. “I had, nor have, no aspiration to return to coach on a permanent basis,” he said. “Coaching is not for me. But I decided to come back because it is good for the good of the team. We’re building for the future and one man can’t spoil it all.”
The future burned brilliantly bright for both men, of course, though not in St. Louis. While Bowman went on to coach the Montreal Canadiens, Arbour ended up behind the bench of the New York Islanders. In the 11 seasons that followed the year Bowman and Arbour shared coaching duties in St. Louis, their (non-Missouri) teams would lay claim to nine Stanley Cups.
I don’t have a whole lot to say about hockey-player cookbooks, other than this: Borje Salming’s Grilled Moose with Whey Butter Sauce does sound delicious.
I guess I could venture further that, of all the volumes I’ve gathered on the surprisingly crowded shelf I’ve reserved for the books of hockey’s recipes, Grilling With Salming (2010) is easily the most appetizing. Borje thoroughly loves grilling (as he confesses on page three) and (as he makes clear in the book’s 11-page hockey/culinary introduction) he’s actually a bit of a whiz at it. It doesn’t feel like a novelty act: it’s too heartfelt for that. The photographs (by Bruno Ehrs) are incredible, too, and even if you don’t get around to cooking Salming’s Herb-Stuffed Trout, I do recommend that you put some time in, as I have done, staring at its portrait on page 33.
In endorsing Salming, I don’t mean to cast aspersions on anyone else’s kitchen credentials. Several NHL teams made a habit in the 1980s and ’90s of compiling collections of player-recommended recipes to raise funds for good community causes. The Jets Are Cookin’ from 1983, for instance, offers up Moe Mantha’s Filet of Sole with Shrimp Sauce alongside Dave Babych’s Broccoli Casserole. Paul Coffey’s Meatloaf might be a meal you’ll serve some future spring to celebrate Edmonton’s return to the playoffs, unless it’s Wayne Gretzky’s Stir-Fry Beef With Tomatoes: either way, the plain cerlox-bound pages of Oilers Favourite Recipes (1981) have what you’re looking for.
Can I recommend Mark Messier’s Carrot Cake, from that same volume? I can’t, not in good conscience. How do I know that the 20-year-old budding superstar actually reached into his very own recipe-box to contribute what we’re seeing here? I don’t. That may be the Messier signature at the bottom of the page, but can all that precedes it really be Mark’s own? The instructions for making the icing, for instance. “Cream well,” the soon-to-be-50-goal-scorer advises, “mix in icing sugar until stiff for icing. Sprinkle with coconut if desired.”
I have no such doubts about Gump Worsley’s Pineapple Squares. On this, the 90th anniversary of his birth, it’s high time we amplified the word that one of hockey’s greatest goaltenders was also a master of desserts.
Fans of They Call Me Gump remember— how could they forget? — that while the 1975 autobiography Worsley wrote with an assist from Tim Moriarty is mostly a tale of hockey trial and tribulation, it also includes chapter called (pointedly) “My Pineapple Squares.”
It’s but brief, a page-and-a-half, and gets right to the point. “My hobby,” Worsley declares, “is baking pastries: pies, cakes, cookies.” The titular squares whose recipe soon follows are a favourite, he divulges, along with his wife’s name for them: to Doreen, he says, they were only ever Gumpies.
It’s been years since I first read that passage and, over the page, the list of ingredients and how to render them. As much as I respect Worsley’s devotion and any work of literature that finds room for a recipe, I admit that I’ve never yet followed Worsley’s lead in the kitchen — but that’s really a pineapple issue more than anything else.
What I can report is that new research reveals that before it appeared between hard covers, Worsley’s recipe made its public debut in March of 1974 in The Minneapolis Star. Worsley was 44 that year, tending the North Stars’ nets in his final NHL season along with Cesare Maniago and Fern Rivard.
Beth Anderson wrote the Star’s foodie feature that appeared under the headline “Some North Stars Know The Kitchen Isn’t Penalty Box.” North Stars’ centre Murray Oliver is first up, contributing a pair of recipes, for Marinated Steak and Toronto Garlic Chicken Breasts.
The Olivers, we learn, like to cook with friends; when its chicken on the menu, the “you can smell the garlic cooking all over the house,” though “the final taste is not too much.”
When it comes to introducing Worsley and his baked goodness, the shrift is much shorter: “He said he has served them to a lot of hockey players and takes them anywhere there is a party.” The recipe, for scholars of these things, varies from the one in They Call Me Gump in only a single detail: both call for crushed pineapple, but the newspaper also wants it “well-drained.”
Other than that, what’s important is the illustration, reproduced above: the first known (and maybe only?) photograph of Gump’s peerless Pineapple Squares.
Born in Montreal on a Tuesday 90 years ago today, Gump Worsley guarded goals for the New York Rangers, Montreal’s Canadiens, and the Minnesota North Stars, collecting four Stanley Cups, a Calder Trophy, and two Vézinas during his 21-year Hall-of-Fame NHL career. He died in 2007 at the age of 77.
“The basketball-shaped goalie,” Roger Angell called him, not so charitably. It’s the case, too, that when Worsley was dissuading pucks for the not-very-good Rangers in the late 1950s, his coach accused him of “jeopardizing” the team’s playoff chances by failing to stay in shape. “You can’t play goal with a beer-barrel belly,” Phil Watson was reported to have (quote) screamed at Worsley in the winter of 1957 after the Chicago Black Hawks put three third-period goals past him to earn a 6-6 tie. “Every time I hop on this fellow,” Watson raged, “everybody accuses me of unjustly attacking him. But the same guys who go in after a game and pat him on the back are the guys who are buying him beer. Worsley is the most uncooperative player on the club during practice. He refuses to work, even though he knows he’s overweight. He should weigh 165 pounds, but he’s over 170 now.” Asked whether he planned to discipline his goaltender, Watson (UPI reported) “tugged violently at his necktie,” barking, “I’m not going to fine him I’m not going to replace him. But I’ll tell you this, brother, I’m going to ride hard the rest of the season.”
Worsley’s response? “I just stunk up the place,” he said. “It was probably my worst game of the season. But I’ve only gained two pounds recently.”
Also: “From me to Phil, here’s a quote: tell him he’s full of baloney.”
The Rangers did clamber into the post-season in ’57, clinching the fourth and final playoff berth ahead of the Toronto Maple Leafs. Rewarded with a meeting with the Montreal Canadiens, the Rangers succumbed in five games to the eventual Stanley Cup champions. It was Maurice Richard who scored the overtime goal that sealed the series for Canadiens. New York reporters who tracked Watson down a day before that puck went in to put the Rangers out mentioned to the coach that they’d been talking to Richard. “The Rocket was real nice,” Dave Anderson of the New York Journal-American told Watson, “and said you were a pretty good fellow, and he also praised Worsley. He said of Worsley, ‘I love that little Gump.’”
Watson: “Why the hell shouldn’t he say he loves Worsley? He’s scored 150 goals against him in his career. If I scored 150 goals against a goalie, I’d love him, too.”
Canada skates out to a rare World Championships meeting with Great Britain later today at the Steel Arena in Košice, Slovakia. The first time the two countries met in the tournament was in January of 1935 at Davos in Switzerland, when the Winnipeg Monarchs wore the maple leaf in a 4-2 Canadian win. There were clashes before that at the Olympics, starting in 1924 at Chamonix, France, when Canada’s victory was by a score of 19-2. Four years later in St. Moritz, Switzerland, Canada cruised to a 14-0 win.
At the 1936 Winter Olympics in Garmisch-Partenkirchen, Germany, the Port Arthur Bearcats formed the core of the Dominion team, who were (once again/as always) considered tournament favourites by dint of being Canadian. But after disposing with Poland, Latvia, and Austria, the defending champions lost in a 2-1 upset to Great Britain. It wasn’t the end of the world, but the shock and the same was severe. You’ll find more on that (+ bonus alibis and rationalizing) over here. Suffice to say that further Canadian victories over Hungary, Germany, Czechoslovakia, and the United States wasn’t enough to snatch back the gold, which the British claimed, leaving Canada to settle, bitterly enough, for silver.