PROGRESSING REGIONAL WASTE MANAGEMENT STRATEGIES - TREVOR HOCKLEY
Hockley Valley - Culinary destination
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A8 July 29, 2010 Orangeville Citizen/Free Press and Economist MacMaster OFFER INCLUDES: • FREIGHT & PDI $1,350 • AIR TAX $100 • ENVIRONMENTAL HANDLING FEE $29 • VEHICLE REGISTRATION $10 • OMVIC FEE $5 Standard features include: • 182 HP 2.4 L Ecotec® VVT Engine with Direct Injection • 6-speed Automatic • Remote Keyless Entry System • Rearview Camera System • 4-wheel Disc Brakes with ABS and Panic Brake • StabiliTrak® Electronic Stability Control System • Driver and Front-passenger Frontal and Seat-mounted Side-impact Air Bags • Head Curtain Side- impact Air Bags with Rollover Protection 60/40 Split-Folding Multi-Flex Rear Seat • 17-in. 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Wheels with Chrome Appearance • 4-wheel ABS • Air Conditioning • 40/20/40 Split Front Bench Cruise Control • All Terrain Tires • CD Player with MP3 Playback • OnStar® with 1-year of the Safe & Sound Plan* • Spare Tire Lock • 5-year/160,000 km GM Powertrain Component Limited Warranty with $0 Deductible* BI-WEEKLY $235 Includes $6000 CASH REBATE HWY: 8.4L/100 KM – 34 MPG CITY: 12.7L/100 KM – 22 MPG E F HWY: 11.4L/100 KM – 25 MPG CITY: 15.9L/100 KM – 18 MPG E F 2010 GMC Acadia SLE 2010 GMC Terrain SLE $ 26,951 BI-WEEKLY $207 2010 GMC Sierra Crew 4WD NEVADA EDITION HWY: 6.1L/100 KM – 46 MPG CITY: 9.2L/100 KM – 31 MPG E F Includes $2000 CASH REBATE BI-WEEKLY $343 1100 KM ON A SINGLE TANK OF GAS Plus HST Plus HST Plus HST Plus HST Plus HST Plus HST NOW WITH $6,000 IN CASH CREDITS PLUS UP TO $1,500 IN CHROME ACCESSORIES ON US On EXT and CREW CAB 1SB, 1SF, 1SD Packages 72 months @ 5.99% 0 Down 72 months @ 5.99% 0 Down 48 months @ 1.97% 0 Down EMPLOYEE PRICING EVENT EMPLOYEE PRICING EVENT I need help sticking to an exercise program, any suggestions? Reply: Goal setting techniques are valuable when applied to behaviors such as exercising. 1st your fitness goal must be expressed in terms of out- comes that are measura- ble- and realistic. For example: you might say, “ I intend to lose 25 pounds to reach my goal weight of 145 pounds in 8 months.” To achieve this goal I will pick up an aerobic class, four times a week, every week, in the evening after work. Further, you have attached a specific time slot to your exercise session- after work- and this makes your goal all the more specific and keeps you efficiently on track. When you can measure an outcome, your chances of success go way, way up. At Orangeville Women’s Health Club we motivate our members with positive reinforce- ment. Call me today for a Free Fitness Consultation. Dear Rob; Hockley Valley Resort – a culinary destination Since 1985 the Adamo family have made it their goal to create an experi- ence for their guests at Hockley Valley Resort. This year, the resort is cel- ebrating its 25th anniver- sary 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 des- tination 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 stay- ing the night, dining in the new dining venues, attend- ing 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 links- style golf course, expand- ed the ski hills, enhanced the landscape and created a plush European-style spa. Tracy Broad, the resort’s director of market- ing, 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 peo- ple 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 gar- den. 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 fea- turing a tasting menu. The waiting area in the lobby has been trans- formed 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 tempera- ture-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 din- ner, 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 hand- made 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 pos- sible. Ms. Broad com- mented that the Adamos buy organic meat wherev- er 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. 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. Babbo’s renovated bar area By LINDSEY P APP Staff Reporter • Please turn to page A9
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This article features the remodeling of the entrance way and dinning areas of the Hockley Valley resort just outside of Orangeville. It is a very popular destination for golfers in the summer, skiers in the winter and any out of town business meeting due to it's large selections of conference rooms. The addition of a vegetable garden and a European cook were also large focuses of the article. I enjoyed writing the article because it is a very good example of how a focus, such as local foods and European cuisine, can help give a business a new marketing feature.
Transcript of Hockley Valley - Culinary destination
A8 July 29, 2010 Orangeville Citizen/Free Press and Economist
MacMaster
OFFER INCLUDES:• FREIGHT & PDI $1,350 • AIR TAX $100• ENVIRONMENTAL HANDLING FEE $29• VEHICLE REGISTRATION $10 • OMVIC FEE $5Standard features include:• 182 HP 2.4 L Ecotec® VVT Engine with Direct Injection • 6-speed Automatic • Remote Keyless Entry System • Rearview Camera System • 4-wheel Disc Brakes withABS and Panic Brake • StabiliTrak® Electronic Stability Control System • Driver and Front-passenger Frontal and Seat-mounted Side-impact Air Bags • Head Curtain Side-impact Air Bags with Rollover Protection 60/40 Split-Folding Multi-Flex Rear Seat • 17-in. Aluminum Wheels • Power Windows, Programmable Door Locks and HeatedMirrors • Cruise Control • Deep Tinted Glass • Fog Lights • USB Port and Auxiliary Audio Input Jack • CD Player with MP3 Playback • Leather-wrapped Steering Wheelwith Wood Accents and Audio System Controls ° OnStar® with 1-year of the Safe & Sound Plan* • 5-year/160,000 km Powertrain Component Limited Warranty with $0deductible*
$34,233OFFER INCLUDES:• FREIGHT & PDI $1,350 • AIR TAX $100• ENVIRONMENTAL HANDLING FEE $29• VEHICLE REGISTRATION $10 • OMVIC FEE $5Standard features include:• 288 HP 3.6L VVT Engine with Direct Injection • 6-speed Automatic • Power Windows, Door Locks and Mirrors • Remote Keyless Entry System • RoofSide Rails • StabiliTrak® Electronic Stability Control System • Driver and Front-passenger Frontal and Seat-mounted Side-impact Air Bags • Front-to-Rear Outboard Head Curtain Side-impact Air Bags • 8-passenger/Seating Second-row SmartSlide™ and 60/40 Split-Bench Seat • Third-row 60/40 Split-Bench Seat • Air Conditioning 8 XM Satellite Radio™* • Tilt and Telescopic Steering Column • 18-in. Aluminum Wheels • Rear Seat Air Conditioning • CDPlayer with MP3 Playback •Auxiliary Audio Input Jack • OnStar® with 1-year of the Directions and Connections Plan* • 5-year/160,000 km PowertrainComponent Limited Warranty with $0 deductible*
$30,669OFFER INCLUDES:• FREIGHT & PDI $1,350 • AIR TAX $100• ENVIRONMENTAL HANDLING FEE $29• VEHICLE REGISTRATION $10 • OMVIC FEE $5Standard features include:• 302 HP Vortec® 4.8 V8 VVT Engine • Automatic Transmission • 4-Wheel Drive • Locking Rear Differential • Trailering Special Equipment Package •Driver and Front-passenger Frontal and Seat-mounted Side-impact Air Bags • Head Curtain Side-impact Air Bags with Rollover Protection • StabiliTrak®Electronic Stability Control System • Power Windows, Programmable Door Locks and Heated Mirrors • Remote Keyless Entry System •17-in. Wheels withChrome Appearance • 4-wheel ABS • Air Conditioning • 40/20/40 Split Front Bench Cruise Control • All Terrain Tires • CD Player with MP3 Playback •OnStar® with 1-year of the Safe & Sound Plan* • Spare Tire Lock • 5-year/160,000 km GM Powertrain Component Limited Warranty with $0 Deductible*
BI-WEEKLY
$235Includes $6000 CASH REBATE
HWY: 8.4L/100 KM – 34 MPGCITY: 12.7L/100 KM – 22 MPGE F
HWY: 11.4L/100 KM – 25 MPGCITY: 15.9L/100 KM – 18 MPGE F
2010 GMC Acadia SLE
2010 GMC Terrain SLE
$26,951 BI-WEEKLY$207
2010 GMC Sierra Crew 4WD
NEVADA EDITION
HWY: 6.1L/100 KM – 46 MPGCITY: 9.2L/100 KM – 31 MPGE F
Includes $2000CASH REBATE
BI-WEEKLY$343
1100 KM ON ASINGLE TANK OF GAS
Plus HSTPlus HST
Plus HSTPlus HST
Plus HSTPlus HST
NOW WITH $6,000 IN CASH CREDITS PLUS UP TO $1,500 IN CHROME ACCESSORIES ON US
On EXT and CREW CAB 1SB, 1SF, 1SD Packages
72 months @ 5.99%0 Down
72 months @ 5.99%0 Down
48 months @ 1.97%0 Down
EMPLOYEE PRICINGEVENT
EMPLOYEE PRICINGEVENT
I need help sticking toan exercise program, anysuggestions?
Reply:Goal setting
techniques are valuablewhen applied to behaviorssuch as exercising. 1styour fitness goal must beexpressed in terms of out-comes that are measura-ble- and realistic.
For example: youmight say, “ I intend tolose 25 pounds to reachmy goal weight of 145pounds in 8 months.” Toachieve this goal I will
pick up an aerobicclass, four times aweek, every week,in the evening afterwork.
Further, you
have attached a specifictime slot to your exercisesession- after work- andthis makes your goal allthe more specific andkeeps you efficiently ontrack.
When you can measurean outcome, your chancesof success go way, wayup. At OrangevilleWomen’s Health Club wemotivate our memberswith positive reinforce-ment. Call me today for aFree Fitness Consultation.
Dear Rob;
Hockley Valley Resort – a culinary destination
Since 1985 the Adamofamily have made it theirgoal to create an experi-ence for their guests atHockley Valley Resort.This year, the resort is cel-ebrating its 25th anniver-sary and in honour of theoccasion president andgeneral manager JohnPaul Adamo decided anew look was the rightway to go.
Hockley Valley Resortis more than just a ski des-tination in the winter and agolf course in the summer.The Adamos specialize ingiving their guests anexperience to remember,whether they are just stay-ing the night, dining in thenew dining venues, attend-ing a corporate conferenceor meeting, enjoying thespa or celebrating theirwedding.
Since Mario and NancyAdamo first purchased theHockley Resort they havechanged a lot in the oncesmall, 28-room hotel.They renovated rooms,added a Scottish links-style golf course, expand-ed the ski hills, enhancedthe landscape and createda plush European-stylespa.
Tracy Broad, theresort’s director of market-ing, commented that JohnPaul Adamo’s ultimategoal is to turn Hockleyinto a culinary destination,and Tavola, (“table” inItalian), Hockley’s newprivate dining room, fitsinto this mold perfectly.
Tavola sits up to 16people and features a‘faith menu’. The idea of afaith menu is for the peo-ple eating the food tointeract with the chef toplan their menu. TheTavola room is outfittedwith a large harvest tableand a clear view into thekitchen so that the guestsmay see their meal beingprepared, from scratchusing fresh ingredientsfrom the resort’s own gar-den.
Chef Daniel Mezzolo, aman who has spent yearsworking on perfecting hispassion in Italy andthroughout the Caribbean,is the exclusive chef forTavola and Babbo, theother new restaurant fea-turing a tasting menu.
The waiting area in thelobby has been trans-formed from a singlecouch into a comfortablelounge area with spaciousfurniture and views intoBabbo and directly out to
the ski hills. Visitors arealso able to see into theimpressive glass tempera-ture-controlled wine cellarcontaining Ontario winesas well as handpickedwines from abroad.
Ms. Broad commentedthat Babbo and Tavola aregreat places to go for din-ner, even if you don’t planto spend the night.
“People think that youcan only eat here if you restaying in one of therooms,” said Ms. Broad.“Anyone can come herefor lunch or dinner.”
Babbo has both indoorand outdoor dining and avariety of table sizes forguests. The décor is verymodern and contemporary.Brown leather chairs andan onyx bar that lights upat night as well as hand-made furniture by a familymember make this roomall come together.
Except for a couplefavorites, Babbo’s menuchanges weekly so thatdiners can enjoy a newexperience every time.
The breads and pastasare all made in-house. The
Adamos have also made ita point to buy local meatsand vegetables where pos-sible. Ms. Broad com-mented that the Adamosbuy organic meat wherev-er possible and eventhough it costs more, theysee it as a commitment toquality. Hockley workswith local farmers andpurveyors to get locallygrown ingredients.
“They will only buyoutside local if they can’tpossibly get it,” said Ms.
NEW GARDEN: Chef Daniel Mezzolo and gardener Santos Bartucci posein front of the nearly two-acre garden that was added to Hockley ValleyResort’s landscape this year.
Babbo’s renovated bar area
By LINDSEY PAPP
Staff Reporter
• Please turn to page A9
What are the odds ofwinning the honour ofbeing inducted into theOrder of Ontario? Andwhat are the odds of beingintroduced to the Queen ofCanada, and to have thosehappen within less thanhalf a year of each other?
Rev. Alice Porter ofShelburne’s Trinity UnitedChurch doesn’t know. Butshe did beat what musthave been incredible oddsby her February 2010induction and her invita-tion to meet the Queen inToronto recently. Shedoesn’t talk about theimprobabilities.
“It was a great honour(to have had even a briefmeeting with HerMajesty). She asked whatI had done to meritthe Order of Ontario.I told her of my nurs-ing in India, and ofmy (local) volunteer-ing since returning.
“She said, ‘India,oh really.’ And then,on learning my age,she said, ‘There’s nostopping you.’ “
Ms. Porter wasone of 20 recentrecipients of theOrder invited toattend the Rotunda forthe meeting.
The Tuesday of themeeting was the hottest
day of the week, with thehumidex hovering around43 or 44C. Ms. Porter saidthe Rotunda is not air con-
ditioned, and the wait forthe Queen might havebeen for an hour or more.
She said she had an unex-pected honour during thewait – that of chatting withDr. Samantha Nutt, the co-
f o u n d e rwith hus-band Dr.E r i cHoskins ofWar ChildCanada, ofwhich she ise x e c u t i v edirector
Dr. Nutt,also anOrder ofO n t a r i or e c i p i e n t .
Husband Dr.Hoskins is OntarioImmigration andCitizenship Minister, and amember of the Order ofCanada.
It was an auspiciousoccasion for Ms. Porter.“Never in my wildestdreams did I think I wouldever meet the Queen.When I received my medal(Order of Ontario), Ithought I would neveragain wear it.” But she gotto wear it that day.
The Queen, who is fourmonths older than Ms.Porter at 84, might haveset an example of staminato younger persons in thecrowd.
Ms. Porter said Her
Majesty was unfazed byhaving to mount a flight ofstairs in the heat, of thenspending an hour or moregreeting those in atten-dance, and continuing herregime by going out on theblazing hot concrete underan unforgiving sun andintense humidity to place awreath and “inspect thetroops.”
After the official cere-monies were over, Ms.Porter and her chauffeur,
Ruth Cruickshank, hadoccasion to chat withShriners from as far awayas Idaho before they begantheir parade that followedthe Queen’s visit.
By the time Ms. Porterand Ms. Cruickshank wereon their way back toShelburne, QueenElizabeth II was alreadymaking her rare appear-ance at the United Nationsin New York City, thenceher return to Old Blighty.
Orangeville Citizen/Free Press and Economist July 29, 2010 A9
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Broad. The recent addition of
an extensive vegetablegarden at Hockley willhopefully yield 80-90% ofthe produce required bythe kitchen staff.
The garden, just lessthan two acres feature fourvarieties of beets, five ofcarrots, three of radishes,10 of tomatoes (5 heir-loom, 5 standard), four ofbeans, onions, five types
of lettuce, five varieties ofberries, four of peppers,corn, three varieties ofeggplant and cabbage and15 of herbs.
‘Going green’ and pro-tecting the environmenthave also yielded somechanges for Hockley.
A compost programdiverts 70 tones of wastefrom landfills to reusablecompost, a water bottlingsystem, enabling Hockleyto bottle water on-sitewithout pollution.
The restaurants offerreusable china and clothnapkins and fair-trade,locally roasted coffee.They have a no idle zoneand also designated park-ing for Hybrid vehicles.
Reducing their carbonfootprint and a hands-onownership are staples forthis successful destination.
When John Paul tookover Hockley from hisparents it signaled achange.
The recent renovations
have made it clear that Mr.Adamo wants to makesomething unique and newout of Hockley.
Ms. Broad commentedthat when people whohave been to Hockley findout they have done someremodeling they areshocked by the transfor-mation.
Sundays also have anew feature. Local ven-dors are welcome to bringtheir fare to HockleyResort and participate in
the farmers market. Thefirst market this year wasJune 6.
This will be a weeklyoccurrence from June toOctober.
The renovations haveimproved the overallmood of the dining areasand staff.
Over the last 25 yearsthe Adamo family havegiven guests experiencesto remember, and the nextgeneration appears to havethe same goal in mind.
• From page A8
Hockley Valley Resort – a new culinary destination for Dufferin and beyond
LOCAL EATS, DRINKS: Chef Daniel Mezzoloshows off a Niagara wine, cheese and meat thatis being cured at Hockley Valley Resort.
Local resident Alice Porter met the Queen
