My last post was all about the spa part of the Hillcrest Inn and this one is all about the food. We were spoiled this anniversary, by the plethora of spa treatments but we were equally spoiled by the food. We were invited to tour the kitchen at any time, and we found that everyone was so approachable. We enjoyed everything about our stay and it would be a shame to not focus on the food as much as the spa treatments.So, here we go. When we arrived, there was a delightful plate of chocolate covered strawberries waiting in our room. The strawberries were beautifully coated in chocolate from Madagascar, and they were exquisite. Additional strawberry pieces, cut in the shape of tiny hearts, added to the celebration. We later learned that Marcia was the artist and during the course of our stay, she created some delightful fruit presentations for us. She made us the best pear poached in malbec, but it was the presentation that was so simply divine. The pear itself presented in a beautiful raspberry colour, but it was cut in a manner that I'd never seen before. There was just the right amount of the plum coloured malbec syrup surrounding it. The plate was simple, but the taste was exquisite.
Marcia also added her fruit flair to the salad we had on our last morning. We had breakfast in our room and it began with champagne and orange juice, a pot of coffee, tea scones and jam, and fruit salad. Everything that could be cut in heart shape was, and the whimsy added to the delight of the surprise.
Justin is the young apprentice, and he is eager to do well. We have to really give props to him, since one day the inclement weather got in the way of the server's arrival, and he found himself alone to both cook and serve. I think he likely panicked a wee bit at the beginning, but he did well. He served us eggs benedict on our last day there, and a berry and ricotta crepe that was oh so good. Justin's future is bright.
Natalie--oh my goodness. Natalie prepared our evening meals and though apparently she is a self-taught chef, she has learned very well. Her bison tenderloin was perfectly cooked, and I personally fell in love with her potato galette. Her platings were bright and colourful.
Natalie also cooked our anniversary dinner, and Dana served us. And oh it was good. Arrangements had been made so that we would have the dining room all to ourselves, and be served a tasting menu with wine pairings. Thanks mostly to Dana, the room was warm and romantic. The light came almost exclusively from candles and the fireplace, and the excitement with which the entire evening was approached. Together, Natalie and Dana ensured that we had the best meal.
It started with cauliflower soup and a balsamic reduction, served in espresso cups. The second course was a More-Crunch salad--carrots, apples, nuts and seeds. Absolute contrasts in texture, and they complemented each other well.
The third course was so pretty. A large square black plate with a small shell-shaped dish set in the centre. On the dish, spinach and three scallops, with a twist of orange rind across the top. It was gorgeous. And it was perfectly prepared. I've eaten a lot of scallops, and I have to say that these were the best that I've ever had, including any that I've prepared myself. These were memorable flavours.
Following the scallops, we had mushroom risotto, duck breast and vegetables. Again the presentation was beautiful, a kind of mosaic on the plate. We were being oh so spoiled.
The dessert was a chocolate plate, courtesy of Mercury Chocolates. Alas, this is a chocolate company that focuses on corporate sales, and that is unfortunate for I would surely become a regular consumer. The chocolates themselves reminded me of solar systems, because of the iridescent colours that had been worked into them. They are also unusual shapes, and some complex flavourings. And they are, in a word, exquisite. Dana served them with Noble One's 25th Anniversary wine which I didn't really like with the chocolate--although I adored it on it's own.
Back in our room, we discussed the perfection of the evening. It was just so lovely. But, to my surprise, we weren't done yet. It took some coaxing from Martin before he convinced me to go downstairs for a before-bed hot-tub. Once again, we were bathed in the warm glow of candlelight. Dana had setup the room to perfection, and thirty or so tealights transformed the area. Not only that, but the rest of the Noble One was set beside a salty cheese platter--and with that, it paired perfectly.
The following morning, there was one more surprise. Champagne and orange juice, a pot of coffee, and tea biscuits with jam were delivered to the room (by Dana again--that woman never sleeps!). Marcia carried her fruit salad. This was followed shortly by Justin who brought the eggs benedict and ricotta crepe plate.
The Hillman is doing so many things right. Chief among them is treating every guest like royalty.
Thank you so much, Dana, Marcia, Justin, Natalie and Sarah (who served us some evenings). We were truly blessed by your gifts to us. We look forward to seeing you again!
Natalie also cooked our anniversary dinner, and Dana served us. And oh it was good. Arrangements had been made so that we would have the dining room all to ourselves, and be served a tasting menu with wine pairings. Thanks mostly to Dana, the room was warm and romantic. The light came almost exclusively from candles and the fireplace, and the excitement with which the entire evening was approached. Together, Natalie and Dana ensured that we had the best meal.
It started with cauliflower soup and a balsamic reduction, served in espresso cups. The second course was a More-Crunch salad--carrots, apples, nuts and seeds. Absolute contrasts in texture, and they complemented each other well.
The third course was so pretty. A large square black plate with a small shell-shaped dish set in the centre. On the dish, spinach and three scallops, with a twist of orange rind across the top. It was gorgeous. And it was perfectly prepared. I've eaten a lot of scallops, and I have to say that these were the best that I've ever had, including any that I've prepared myself. These were memorable flavours.
Following the scallops, we had mushroom risotto, duck breast and vegetables. Again the presentation was beautiful, a kind of mosaic on the plate. We were being oh so spoiled.
The dessert was a chocolate plate, courtesy of Mercury Chocolates. Alas, this is a chocolate company that focuses on corporate sales, and that is unfortunate for I would surely become a regular consumer. The chocolates themselves reminded me of solar systems, because of the iridescent colours that had been worked into them. They are also unusual shapes, and some complex flavourings. And they are, in a word, exquisite. Dana served them with Noble One's 25th Anniversary wine which I didn't really like with the chocolate--although I adored it on it's own.
Back in our room, we discussed the perfection of the evening. It was just so lovely. But, to my surprise, we weren't done yet. It took some coaxing from Martin before he convinced me to go downstairs for a before-bed hot-tub. Once again, we were bathed in the warm glow of candlelight. Dana had setup the room to perfection, and thirty or so tealights transformed the area. Not only that, but the rest of the Noble One was set beside a salty cheese platter--and with that, it paired perfectly.
The following morning, there was one more surprise. Champagne and orange juice, a pot of coffee, and tea biscuits with jam were delivered to the room (by Dana again--that woman never sleeps!). Marcia carried her fruit salad. This was followed shortly by Justin who brought the eggs benedict and ricotta crepe plate.
The Hillman is doing so many things right. Chief among them is treating every guest like royalty.
Thank you so much, Dana, Marcia, Justin, Natalie and Sarah (who served us some evenings). We were truly blessed by your gifts to us. We look forward to seeing you again!
No comments:
Post a Comment