A8 July 29, 2010
Orangeville Citizen/Free Press and Economist
Hockley Valley Resort – a culinary destination By LINDSEY PAPP Staff Reporter
Babbo’s renovated bar area
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Since 1985 the Adamo family have made it their goal to create an experience for their guests at Hockley Valley Resort. This year, the resort is celebrating its 25th anniversary and in honour of the occasion president and general manager John Paul Adamo decided a new look was the right way to go. Hockley Valley Resort is more than just a ski destination in the winter and a golf course in the summer. The Adamos specialize in giving their guests an experience to remember, whether they are just staying the night, dining in the new dining venues, attending a corporate conference or meeting, enjoying the spa or celebrating their wedding. Since Mario and Nancy Adamo first purchased the Hockley Resort they have changed a lot in the once small, 28-room hotel. They renovated rooms, added a Scottish linksstyle golf course, expanded the ski hills, enhanced the landscape and created a plush European-style spa.
Tracy Broad, the resort’s director of marketing, commented that John Paul Adamo’s ultimate goal is to turn Hockley into a culinary destination, and Tavola, (“table” in Italian), Hockley’s new private dining room, fits into this mold perfectly. Tavola sits up to 16 people and features a ‘faith menu’. The idea of a faith menu is for the people eating the food to interact with the chef to plan their menu. The Tavola room is outfitted with a large harvest table and a clear view into the kitchen so that the guests may see their meal being prepared, from scratch using fresh ingredients from the resort’s own garden. Chef Daniel Mezzolo, a man who has spent years working on perfecting his passion in Italy and throughout the Caribbean, is the exclusive chef for Tavola and Babbo, the other new restaurant featuring a tasting menu. The waiting area in the lobby has been transformed from a single couch into a comfortable lounge area with spacious furniture and views into Babbo and directly out to
the ski hills. Visitors are also able to see into the impressive glass temperature-controlled wine cellar containing Ontario wines as well as handpicked wines from abroad. Ms. Broad commented that Babbo and Tavola are great places to go for dinner, even if you don’t plan to spend the night. “People think that you can only eat here if you re staying in one of the rooms,” said Ms. Broad. “Anyone can come here for lunch or dinner.”
Babbo has both indoor and outdoor dining and a variety of table sizes for guests. The décor is very modern and contemporary. Brown leather chairs and an onyx bar that lights up at night as well as handmade furniture by a family member make this room all come together. Except for a couple favorites, Babbo’s menu changes weekly so that diners can enjoy a new experience every time. The breads and pastas are all made in-house. The
Adamos have also made it a point to buy local meats and vegetables where possible. Ms. Broad commented that the Adamos buy organic meat wherever possible and even though it costs more, they see it as a commitment to quality. Hockley works with local farmers and purveyors to get locally grown ingredients. “They will only buy outside local if they can’t possibly get it,” said Ms. • Please turn to page A9
NEW GARDEN: Chef Daniel Mezzolo and gardener Santos Bartucci pose in front of the nearly two-acre garden that was added to Hockley Valley Resort’s landscape this year.
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July 29, 2010
Orangeville Citizen/Free Press and Economist
A9
Local resident Alice Porter met the Queen By WES KELLER Freelance Reporter
LOCAL EATS, DRINKS: Chef Daniel Mezzolo shows off a Niagara wine, cheese and meat that is being cured at Hockley Valley Resort.
What are the odds of winning the honour of being inducted into the Order of Ontario? And what are the odds of being introduced to the Queen of Canada, and to have those happen within less than half a year of each other? Rev. Alice Porter of Shelburne’s Trinity United Church doesn’t know. But she did beat what must have been incredible odds by her February 2010 induction and her invitation to meet the Queen in Toronto recently. She doesn’t talk about the improbabilities.
“It was a great honour (to have had even a brief meeting with Her Majesty). She asked what I had done to merit the Order of Ontario. I told her of my nursing in India, and of my (local) volunteering since returning. “She said, ‘India, oh really.’ And then, on learning my age, she said, ‘There’s no stopping you.’ “ Ms. Porter was one of 20 recent recipients of the Order invited to attend the Rotunda for the meeting. The Tuesday of the meeting was the hottest
day of the week, with the humidex hovering around 43 or 44C. Ms. Porter said the Rotunda is not air con-
ditioned, and the wait for the Queen might have been for an hour or more.
Hockley Valley Resort – a new culinary destination for Dufferin and beyond • From page A8
Broad. The recent addition of an extensive vegetable garden at Hockley will hopefully yield 80-90% of the produce required by the kitchen staff. The garden, just less than two acres feature four varieties of beets, five of carrots, three of radishes, 10 of tomatoes (5 heirloom, 5 standard), four of beans, onions, five types
of lettuce, five varieties of berries, four of peppers, corn, three varieties of eggplant and cabbage and 15 of herbs. ‘Going green’ and protecting the environment have also yielded some changes for Hockley. A compost program diverts 70 tones of waste from landfills to reusable compost, a water bottling system, enabling Hockley to bottle water on-site without pollution.
The restaurants offer reusable china and cloth napkins and fair-trade, locally roasted coffee. They have a no idle zone and also designated parking for Hybrid vehicles. Reducing their carbon footprint and a hands-on ownership are staples for this successful destination. When John Paul took over Hockley from his parents it signaled a change. The recent renovations
have made it clear that Mr. Adamo wants to make something unique and new out of Hockley. Ms. Broad commented that when people who have been to Hockley find out they have done some remodeling they are shocked by the transformation. Sundays also have a new feature. Local vendors are welcome to bring their fare to Hockley Resort and participate in
the farmers market. The first market this year was June 6. This will be a weekly occurrence from June to October. The renovations have improved the overall mood of the dining areas and staff. Over the last 25 years the Adamo family have given guests experiences to remember, and the next generation appears to have the same goal in mind.
She said she had an unexpected honour during the wait – that of chatting with Dr. Samantha Nutt, the cofounder with husband Dr. E r i c Hoskins of War Child Canada, of which she is executive director Dr. Nutt, also an Order of Ontario recipient. Husband Dr. Hoskins is Ontario Immigration and Citizenship Minister, and a member of the Order of Canada. It was an auspicious occasion for Ms. Porter. “Never in my wildest dreams did I think I would ever meet the Queen. When I received my medal (Order of Ontario), I thought I would never again wear it.” But she got to wear it that day. The Queen, who is four months older than Ms. Porter at 84, might have set an example of stamina to younger persons in the crowd. Ms. Porter said Her
Majesty was unfazed by having to mount a flight of stairs in the heat, of then spending an hour or more greeting those in attendance, and continuing her regime by going out on the blazing hot concrete under an unforgiving sun and intense humidity to place a wreath and “inspect the troops.” After the official ceremonies were over, Ms. Porter and her chauffeur,
Ruth Cruickshank, had occasion to chat with Shriners from as far away as Idaho before they began their parade that followed the Queen’s visit. By the time Ms. Porter and Ms. Cruickshank were on their way back to Shelburne, Queen Elizabeth II was already making her rare appearance at the United Nations in New York City, thence her return to Old Blighty.
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