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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