Last weekend, I was treated to the Girlfriends Getaway package at Horseshoe Resort in Ontario’s Muskoka region. On my drive up there, my mind wandered to all of the exciting events we had planned: a yoga class, massage, facial, and time to relax in the pool and hot tub. But you know what I was most excited about? The food. I had been dying to try the food there ever since I read that executive chef Dylan Tulloch was selected as the “local chef of the year.” Now, not only was I going to eat in his restaurant, Silks, I was going to have the opportunity to interview him and attend a cooking class taught by him.
When I arrived at the hotel, I had just a couple of minutes to check-in and drop my bags in the room before heading to yoga. And if wasn’t for the decadent chocolate-covered strawberries waiting for me in my room, I wouldn’t have been late!
After yoga, while the rest of our group relaxed on the beautiful patio overlooking the terrain park, I had my interview with chef Dylan. He was super-nice and super-knowledgeable. He told me that at Horseshoe Resort they strive to use as many local, in season ingredients as possible (which is simple since its in the heart of some of the best farmland in Ontario) to create menus that both look and taste decadent. He said that one of the biggest challenges is creating food that is both healthy white still satisfying the hearty appetite his clients build up after a day on the ropes course, zip line, golf, hiking, or any of the other activities Horseshoe offers. He mentioned that the menu he had planned for our lunchtime cooking class was the perfect example of such a meal.
For lunch, Chef Dylan taught us how to make Wild Mushroom Risotto with Asparagus and Pan Seared Atlantic Salmon. It really was the perfect lunch for a spa: more decadent than anything I would ever make for myself yet not so heavy that I felt too full to participate in our afternoon activities.
Besides the food, we were treated to a myriad of wine and cocktails pairings to compliment our class each step of the way. Did you know that adding a splash of apple juice to your typical cranberry and vodka makes it a million times more refreshing and juicy? Neither did I!
Throughout the class, Chef Dylan taught us a whole bunch of cool cooking tips; tips that even an experienced cook like me could use. For example, did you know that when seasoning your food with salt and pepper, you should hold your hand high above the food so that the salt is distributed as evenly as possible? Or that when cooking fish, you should always cook the presentation side first?
As satisfying as lunch was, by the time dinner rolled around, we were starving and ready for another amazing meal. But what to have?
Everything sounded amazing. My partner–in-crime, Nancy remarked that she was tempted to order both desserts and I agreed. Instead, she ordered one and I ordered the other and we shared…which was a good thing because I think both of our eyes were definitely bigger than our stomachs. After 3 hours of amazing food and even more amazing, friendly service, I collapsed onto my bed feeling utterly satisfied.
Overall, my Girlfriends Getaway Weekend at Horseshoe Resort was awesome. I can honestly say that I was more relaxed after 24 hours than an entire week at a beach resort. I don’t know if it was because the amenities and food were so fabulous or because I didn’t have to share it with the sticky hand of a six-year-old…either way, I highly recommend it.
Click here for Chef Dylan’s recipe for Mushroom Risotto with Pan Seared Salmon.pdf. Yum!
For more information on the Girlfriends Getaway Weekend at Horseshoe Valley Resort, go to horseshoeresort.com or call 1-800-461-5627.
My accommodations for this weekend were provided by Horseshoe Resort however, I was not compensated for my time or opinions.
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