Hockley Valley Resort: Weekend Getaway

It’s been just over a week since my all-day visit to Hockley Valley Resort, just northwest of Toronto. Located just north of Orangeville, Hockley Valley is the perfect answer for those looking to escape the traffic, fast pace and din that has now become Toronto. Fancy a few holes of golf, a day at the spa, hit the slopes in the winter or just relax in one of the spacious rooms with a view that will transport you to the country? Hockley Valley offers all this plus more!

Hockley Valley has 104 rooms plus two banquet rooms to host weddings and conferences. On the day we drove up to the resort, I was surprised to find the parking lot full as a wedding was taking place later that day, there were duffers on the links and folks from Toronto who just plain wanted a “staycation”…a weekend getaway and Hockley Valley answered their call.

I went up to Hockley Valley with other food bloggers who all took the bait of Hockley’s promise to showcase it’s own garden (the tennis court was leveled to make way for it), promises of a tour of the kitchen, learn more about “house charcuterie”, tour the kitchen, cellar and be treated to a lunch presented by the chefs and paired with wines of their choice. I was thinking to myself, “either this was going to be a day of over-promise and under delivering or, the day would end up as one of the most memorable. Read on.

Upon entering the Resort, we were greeted by the Tracy Broad (director of marketing) and Hockley’s once Exec. Chef now turned Genera Manager (and President) John Paul Adamo. We exchanged pleasantries, introductions were made and the cameras were out! Off we went to the garden. Last year, the tennis courts were sacrificed for the Resort’s very own 2 acre garden, with fresh herbs, tomatoes, beans, an array of leafy greens and salad vegetables (and some fruits)…all being at the disposal of the kitchens at Hockley. The crops had been long harvested but with a little imagination and an invite to come and visit when the garden is ripe for the picking, we moved onto what all in the group were waiting for: the wine cellar, the house-made charcuterie and the kitchen.

In the summer (and early fall) almost all the produce the kitchens use are from the garden. Hockley Valley is owned by the Adamo family and their passion for quality ingredients (local where possible), their love of Italian cuisine shines in the menu and wine list and a dedication to local purveyors of honey, more charcuterie. When staying at Hockley, guests can sit at Babbo, Horizons or at the chef’s table (like we did) at Tavola.

The chef’s table is flanked by a wine collection that had us all forgetting it wasn’t noon yet, we were eager to sample the wines and on other side, as small room enclosed by glass so that passers-by and dinner guests both can view the array of charcuterie hanging in the temperature and humidity controlled room filled with prosciutto, guanciale , speck, pancetta and an array of salami (most of which was made on premise). The only other charcuterie not made came from the Pingue family in Niagara.

John Paul led us into the kitchen that was both astir in lunch preparations and relaxed at the same time. John Paul studied as a chef in Switzerland as is well-connected with the “cream of the crop” in kitchen talent. We were introduced to Executive Chef Rabii Jaouhari, a graduate of Le Cordon Bleu in Orlando and his chef, Daniele Mezzolo from the Friulli region of Italy.

They had placed an array of charcuterie and cheeses along the counter in front of the kitchen counter and the first of the grapes were poured, a nose tickling Prosecco to go with the appetizers. We were served some house-made Capicollo, Cacciatorino, Speck and wild boar Pancetta. The accompanying cheeses were Pecorino Romano, Elizabeth Blue, Talegio and Sheep’s milk ricotta.

The first of three preludes to our lunch was this potato & soy cream with truffle oil & spinach drop.

Next up was the olive oil-poached shrimp, just a touch of heat.

To round-out the trio of appetizers was this grilled eggplant wrapped and filled with ricotta, slow-roasted tomato and served with a light curry and fennel sauce.

After the colourful array of cheeses and charcuterie and appetizers, we headed to the Chef’s Table (Tavola) and sat down for a posh lunch served with wines that were matched with precision. Just in case anyone still had the munchies, a glass full of tapenade and roasted tomato was place on the table with Hockley’s addictive milk bread.

First up was the amuse bouche of pan-seared scallop on beet carpaccio and Parmesan cream. This was paired with a Pinot Gris from Alsace.

The pasta course was divine: lobster ravioli, some diced sweet tomatoes and a carrot emulsion, cream and parsley oil, served with a “Gewurstz” from Tawse Winery.

My favourite part of a meal was coming up…not one but two protein course and two red wine pairings. First up was this boned and rolled rabbit stuffed with truffles. Swiss Chard and lardo and garnished with apple aspic and smoked foie gras. This course was paired with a Pinot Noir.

The second meat course was some slow-cooked suckling pig with rosemary, green apples, grain mustard and oyster mushrooms. It should be noted that the pork was cooked sous-vide for 48 hours!

The pork was paired with a Syrah from Sicily…new world wine from the Old World!

At this point I was stuffed but I always leave room for dessert. We relaxed, talked more about food, wines, trends and asked John Paul some more questions about Hockley Valley. Coffee orders were taken and we chatted about John Paul’s brother’s passion for coffee and we waited in anticipation to try the coffee and have some dessert.

We learned that the Resort also has indoor and outdoor pools (outdoor pool with salt water), a dry sauna and hot tub, squash court and fitness centre. The Spa services in the Resort are run by Jean Paul sister and again, I must say the family takes a hands-on approach to every aspect of the Resort. The Adamo family has been in the hospitality industry for more than 35 years, starting with a family catering business.

Dessert was taking a little longer and I saw some of the other bloggers head back into the kitchen. All is forgiven as the kitchen staff were preparing the dessert of Dule de Leche cream with some condensed milk, bananas and apple confit and some shredded coconut. A late harvest Vidal was served alongside.

The lunch was outstanding, each course was introduced by Chef Daniele and the food was prepared with great care, service impeccable and the wine pairings were all complimentary. I asked if we could go and thank the kitchen staff and were granted this final gesture before heading out to see a couple of the suites at Hockley. Photos were taken with the staff and each blogger at the lunch was also given the honour of signing the walls of the kitchen.

Alas, the lunch was over and off we headed to see a couple of the suites available at the Resort.

I want to thank John Paul and the staff at Hockley Valley for making all of us feel very welcome (almost like family). A warm thanks to my old friend Alex Mangiola and his colleague, Antonella Giancarlo who set up this “lunch & learn” and finally, to the fellow bloggers who gave up their Saturday to spend the day at the Resort. Watch for more posts on Hockley Valley from Dragon’s Kitchen, Spotlight Toronto, Andrea the Gastronaut, and, Edible Toronto.

Hockley Valley Resort is ideal for the weekend getaway, wedding or golf weekend. I would go for the R & R and simply dive head-first into the culinary experience at Hockley. For reservations, please call 1-866-HOCKLEY or book online.

Read more on Hockey Valley here.

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