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Just one of the happy foursomes in our onsite tournament today... ... See MoreSee Less

5 hours ago

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We're so proud to be part of supporting such an amazing cause! ... See MoreSee Less

Thank you to Scotiabank for their involvement in the 3rd Annual Hockley Valley Resort Charity Fashion Show (held on April 24th) in support of Family Transition Place (FTP) with their Centre Stage Sponsorship of $5,000! And thank you to the Hockley Valley Resort for raising $14,000 at this event in support of FTP's programs and services. FTP is sincerely appreciative to have the generous and ongoing support of both of these community partners.

7 hours ago

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Wow, isn't nature amazing?! ... See MoreSee Less

80 year old man planted seeds in this bottle 50 Years Ago... This is what it's become. goo.gl/C7lkN0.

9 hours ago

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Perfect day for the patio! We have new summer drinks on the menu... Stay tuned for details, or just come try them for yourself! ... See MoreSee Less

11 hours ago

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Beautiful day for a wedding... This is how amazing our Montclair patio looks today! ... See MoreSee Less

1 day ago

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Almost lunch time... Pizzettes are on the menu :) ... See MoreSee Less

1 day ago

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What a morning view in the garden - thanks for the rain, Mother Nature! #gardenhockley ... See MoreSee Less

1 day ago

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Now serving Adamo Estate Winery stock in cabin... Happy #winewednesday! ... See MoreSee Less

2 days ago

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Weed a little each day to stay on top of your garden... As Santo, Our Head Gardener says, "I make a deal with my weeds every year. If you stay under the soil, I will never bother you, but once you poke above, then I can't make the same promise!" ... See MoreSee Less

2 days ago

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Man, it's hot out - don't forget to hydrate! And with that heat, often comes thunder showers... Be sure to check local weather when confirming your tee times - we're lookin' good here! ... See MoreSee Less

3 days ago

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Meet Linda and her team - always working hard to make sure that the property looks its best! ... See MoreSee Less

3 days ago

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Congratulations to the happy couple - and thank you so much for posting your comments! Wishing you both a lifetime of happiness... ... See MoreSee Less

We just had the best 5 days at Hockley Valley Resort for our wedding on May 23rd. Our guests are still calling and messaging us about how much of an amazing time they had this past weekend, the most beautiful venue, very kind, considerate and professional staff, absolutely DEVINE Adamo wine, coffee, and of utmost importance, impeccable food and service! We have been told (and agree!!) that our guests had the best food ever, it was a fine dining experience - fresh, unique and creative menu, such flavour and this can be experienced in every plate! We not only recommend a weekend stay to enjoy all of the gorgeous grounds, restaurants and rooms, but the overall service of your staff, attention to detail, stunning tent for our ceremony and beautifully renovated Montclair foyer, really helped make our wedding day more than perfect! Thank you for making me and my new hubby feel like royalty! It was like a destination wedding, we all had the time of our lives! We recommend breakfast in Restaurant 85, lunch at Babbo, dinner at Cabin, your events in the Montclair ballroom - we will be back! Looking forward to the Yuk Yuk event, and enjoying some Pizza in the Garden!

3 days ago

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If you don't know what Aqua Greens is, you need to check them out! ... See MoreSee Less

Happy to have Hockley Valley Resort on board and being part of their garden-to-table philosophy. Thanks to John Paul Adamo, President & Owner of Hockley Valley.

4 days ago

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Wow - beautiful shot from an onsite wedding... Thanks for posting Corina V. Photography! ... See MoreSee Less

Dreamy blossoms on Kerri & Jeff's Wedding Day at Hockley Valley Resort - Congratulations to both of you! xoxo Love Note from the Couple: "Corina, thank you soooo much for yesterday. You made us all so comfortable, you helped, suggested and guided us and we have so much respect for you! We're so happy you were there to capture our special day!!" xoxo Kerri & Jeff corinavphotography.com/

4 days ago

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Cover your plants! Hopefully this is the last time you'll need to this year... ... See MoreSee Less

Be warned: Frost likely tonight. Plants at risk include: Peppers, Tomatoes, Basil, Squash, cucumbers, beans, impatiens, coleus, begonias, potato vine and more: Bring plants indoors, or cover with a sheet of fabric, insure there is space between the sheet and plants so the sheet is not touching leaves:

1 week ago

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We're ready to #golfhockley... You ready? ... See MoreSee Less

1 week ago

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Entertaining this season? Here's how you can make your own charcuterie board - it's an oldie, but a goodie with John-Paul Adamo... #tbt www.youtube.com/watch?v=477tOaNpFpI&index=1&list=PL8fM_XviIewlhq_vsVdcludaWe6vfR_om ... See MoreSee Less

1 week ago

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Celebrate spring in style! Offer ends May 31st - don't miss out... ... See MoreSee Less

Check our our amazing Spring Spa-licious package on until May 31st!

1 week ago

Spring Spa-licious

May 21, 2015, 12:00am

Hockley Valley Resort

Check our our amazing Spring Spa-licious package on until May 31st!

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Chocolate Sable Cookies

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Tired of your tried and true cookie recipes? If you’re looking for a new cookie recipe to add to your favourites, try our Chocolate Sable Cookies!

Ingredients:
5 oz. choc chips, chopped
1 ¼ cup flour
⅓ cup cocoa powder
¼ tsp. baking soda
¼ tsp. sea salt
5 ¼ oz. softened butter
1 cup sugar
1 large egg yolk

Directions:
In a large bowl, combine flour, cocoa powder, baking soda and salt.
In a stand mixer with a paddle, whip the butter and sugar together until fluffy. Add in egg yolk and mix until smooth.
Add chocolate and then dry ingredients.
Roll into 1 ½” log and refrigerate for 20 minutes. Cut into ½” thick slices and bake at 325° for 10 minutes.
Enjoy!

Looking for more recipes from our kitchen? Try here: http://www.hockley.com/?s=recipe

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Restaurant 85’s House-made Granola

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Looking to spruce up your breakfast? If you’re tired of the ‘same old’ granola, try our house-made version and impress your friends and family with this tasty, healthy treat:

Directions:
Mix 1.5 kg of granola, ¼ lb of brown sugar and ½ lb of butter together and bake at 300° for 12 minutes.

Separately, mix ½ lb of apple butter and your choice of nuts and seeds together and bake at 300° for 20 minutes.

Once cooled, combine mixtures and add raisins, cranberries or any dried fruit of your choice. If stored in an airtight, cool, dry place, this granola can be stored for up to 2 months.

Looking for more of our recipes? Try these: http://www.hockley.com/?s=recipe

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Cabin’s Mascarpone Butter

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Cabin’s Mascarpone Butter

Dress up your bread and impress your friends! Here’s cabin’s super simple recipe for our delicious mascarpone butter:

Ingredients:

454 g mascarpone cheese

150 ml whipping cream

1 tbsp. icing sugar

Directions:

Mix mascarpone with cream and sugar in a mixer with a paddle. Enjoy!
Store up to a week in a mason jar in the fridge.

Looking for more delicious recipes? Try our blog! http://www.hockley.com/?s=recipe

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Creamy Parsnip Soup

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Looking for a warm-up on a cold winter day? Try this delicious recipe for creamy parsnip soup, recommended by our cabin kitchen:

Ingredients

1 L vegetable stock
1 lbs. parsnips, peeled and cubed
½ stalk celery, cubed
1 medium onion, peeled and cubed
2 cloves fresh garlic
1 medium Yukon Gold potato
¼ cup unsalted butter
1 L 35% cream
Kosher salt to taste
Croutons, extra virgin olive oil and snipped chervil for garnish

Directions

Gently cook parsnips, celery, onion and garlic (in butter) until tender.
Add vegetable stock, cook until vegetables are soft.
Add cream and cook for 15-20 minutes. Remove from heat and puree in an immersion blender.
Pass through a fine mesh strainer.
Put back on heat and add a few knobs of butter. Whisk in and season to taste.
Add garnish and serve hot. Enjoy!

Looking for other amazing recipes? Try these http://www.hockley.com/?s=recipe

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Cabin’s “Green Goddess” Salad Dressing

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Ingredients
1 fl. oz. Champagne vinegar
5 egg yolks
1 tbsp. Dijon mustard
Herbs: half bunch parsley, half bunch mint, hand full of dill, pack of watercress, half bunch of coriander
1/2 cup yogurt
1 tbsp. honey
Salt to taste

Directions:
Emulsify vinegar, egg yolks and Dijon. Blanch the herbs and then shock them in cold water.
In a blender, mix herbs with the egg mixture.
Add yogurt and honey. Season to taste, and enjoy!

Looking for more delicious recipes? Try these: http://www.hockley.com/?s=recipe

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Delicious Sprout Salad

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Want to take a lighter approach to the New Year?  Or just craving a fresh, delicious meal? Try our sprout salad!  Though Brussels sprouts are not traditionally a hit all around, this recipe will almost certainly turn you into a fan – we even use our own house-made rye croutons.  Here’s how…

Salad Ingredients:

1 kg Brussels sprouts, trimmed

1 red onion, cut into thick slices

3 oz. dried currants, hydrated in warm water, drained and patted dry

¼ cup finely chopped fresh mint

House-made rye croutons (recipe below)

Kosher salt to taste

Croutons:

3 tbsp. unsalted butter

Rye bread, crusts removed, diced

Kosher salt

Melt the butter in a sauté pan over medium heat.  Add the bread cubes and sauté until golden brown and crispy on all sides, about 4 minutes. Drain on a paper towel and season with salt. Set aside.

Dressing:

1/3 cup extra virgin olive oil

¼ cup rice vinegar

3 tbsp. lemon juice

2 fl. oz. sambal

Whisk all ingredients together and set aside.

Directions:

Using a mandolin or chef’s knife, cut the sprouts lengthwise into 1/8” thick slices. Set aside.

Arrange the onion slices on a heated grill.  Turn once until softened and nicely etched with grill marks. Transfer to a cutting board and cool slightly, then chop roughly and set aside.

Combine the sprouts, onion, currants and mint and a small handful of the croutons in a large bowl and toss to mix.  Add the dressing and toss again, then season with a bit of salt.  Serve, garnish with remaining croutons and enjoy!

Looking for more recipes to enjoy? Visit us here: http://www.hockley.com/?s=recipe

 

 

 

 

 

 

 

 

 

 

 

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Pumpkin Creme Brulee

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Looking to serve your guests a sweet treat this holiday season? Give our Pumpkin Crème Brulée a try!

Ingredients:

24 fl. oz. heavy cream

8 oz. pumpkin purée

6 oz. sugar

A pinch of salt

1 vanilla bean

5.5 oz. egg yolks, beaten

5 oz. granulated sugar

4.5 oz. confectioner’s sugar, for dusting

 

Method:

Combine the cream, pumpkin purée, 3 oz of sugar and the salt in a non-reactive sauce pan.  Bring to a simmer over medium heat, stirring gently with a wooden spoon.  Remove from heat.

Split the vanilla bean, scrape seeds from the pod, add both the pod and the seeds to the pan. Cover and steep for 15 minutes.

Bring the cream to a boil.

Blend the egg yolks with the remaining sugar. Temper by gradually adding about 1/3 of the hot cream, stirring constantly with a whisk. Add the remaining hot cream.  Strain and ladle into ramekins, filling them 3/4 full.

Bake in a water bath at 325° until just set, 20-25 minutes.

Remove the custards from the water bath and wipe the ramekins dry. Refrigerate until fully chilled.

To finish, evenly coat each custard’s surface with a thin layer of granulated sugar.  Use a propane torch to melt and caramelize the sugar.  Lightly dust the surface with confectioner’s sugar.

Serve and enjoy!

Looking for more delicious recipes? Try these: http://www.hockley.com/?s=recipe

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Mac and Cheese: The Perfect Comfort Food

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This is the time of year where a little comfort food can turn a cold winter night into a delicious trip down memory lane… Visit us and give our amazing mac and cheese a try, or make it at home with the recipe straight from our cabin kitchen:

Ingredients:
Parmigiano and herb crema (recipe below)
6 oz. short cut pasta
12 oz. 35% cream (recipe below)
4 oz. grated parmigiano cheese
2 oz. seasoned house-made bread crumbs (recipe below)

Parmigiano and Herb Crema
12 oz. 35% cream
4 oz grated parmigiano
2 sprigs fresh thyme
1 sprig fresh rosemary
1 clove fresh garlic, smashed
Kosher salt to taste

House-made Breadcrumbs
Pulse 2 oz. roughly cut day old bread in a food processor. Place in a bowl and add: 1 tsp. parmigiano cheese, 1 tsp. olive oil 1 tsp chopped parsley.

Method:
Warm up all ingredients and gently reduce by half. Strain and keep warm.
Cook any short pasta al dente.
Add pasta to the parmigiana crema and warm up gently. Careful not to burn the cream!
Place mac and cheese in a dish, sprinkle bread crumbs on top and bake until golden.

Looking for more tasty recipes? Try these: http://www.hockley.com/?s=recipes

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Grilled Cheese with Apple Butter and House-Made Tomato Soup

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Do you long for the comforting food from your youth?  Our Head Chef, Renato, has come up with this delicious adult take on a kids’ classic, complete with fancy house-made apple butter spread and tomato bisque:

Here’s what you need to pull off our Adult Grilled Cheese:

-          2 pieces thick sliced brioche

-          3 slices of camembert cheese

-          Apple butter (our house-made recipe is below)

House-Made Apple Butter

Ingredients:

3 Honey Crisp apples, peeled and cored

2 tbsp. organic honey

¼ cup water

2 tbsp. loose leaf tea in a sachet

¼ cup apple cider vinegar

¼ cup brown sugar

Directions:

Put all items in pot, simmer until it looks like a jam consistency. Puree with a fork.  Once cooled, seal in a mason jar.  Will store refrigerated for about 2 weeks.

Tomato Soup

Ingredients:

32 oz. whole canned tomatoes

1 small celery

1 small carrot

1 small onion

2 cloves garlic

¼ cup olive oil

1 cup 35% cream

Directions:

Gently cook celery, carrot, onion in olive oil.  Stir in tomatoes.  Cook until soft.  Place all ingredients in a blender and puree until smooth.  Return to the pot and add cream. Bring to a simmer, add salt to taste.  Serve and enjoy!

For other fantastic recipes to try at home, visit us here: http://www.hockley.com/?s=recipe

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Scrumptious Side Dish: Root Veggies!

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Searching for a scrumptious side dish for your next family meal? Our cabin kitchen recommends root vegetables!
(Think baby heirloom carrots, baby red and white turnip, baby radishes.)
Blanch veggies until tender. Heat a pan with oil, unsalted butter, crushed garlic and thyme. Add the veggies and heat gently. Transfer to a 350 degree oven for 10-12 minutes.

Mmmm…. A delicious and colourful addition to your family meal!

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