HV-Hidden Valley Resort Muskoka Launches New Look, New Name and $500,000 in Capital

HV-Hidden Valley Resort Muskoka Launches New Look, New Name and $ 500,000 in Capital

Huntsville, ON (PRWEB) May 12, 2006

Along with new ownership and management announced late 2005, the HV-Hidden Valley Resort is undergoing improvements with a $ 500,000 injection of capital. The lobby is being improved with new furniture, along with beach improvements, pool area, landscaping, new sumptuous feather duvets and linens, in addition to a myriad of other improvements including new signage and logo, along with highway billboards and new website under development. “The new logo and signage reflects the new vision for the property as a hip muskoka resort” states Jerry Feltis General Manager.

The resort will feature design elements from Pinecliff Interiors with accent furniture made of birch, peeled log and authentic Muskoka pieces. HV occupies acreage along Peninsula Lake on Hidden Valley Road across the road from Hidden Valley Ski Club and directly on the beach with a 180 degree view of both from the magnificent licensed patio, two hours from Toronto. Designed to offer guests their own unique Muskoka experience in a authentic Muskoka style with unique Muskoka Getaway Packages.

“We are exceptionally pleased to announce that Jamie Clarke has joined the team at HV-Resort as the new Executive Chef. Jamie formerly held positions at Deerhurst Resort, Arc and Social in Ottawa, the former two locals being two of the most hip, chic social dining spots in Ottawa. The restaurant is being re-positioned to reflect local suppliers and products, some of which is organic, and will be a value priced menu with the focus on creativity. HV will also be a part of “Savour Muskoka,” an association that is partnered with the Ministry of Tourism to promote creative culinary regions in Ontario.

We offer a unique outdoor licensed Muskoka patio, with creative and value priced menu options, a beautiful view of Peninsula Lake, and summer evening entertainment” says Jerry Feltis, General Manager. “HV lakeside resort serves a niche of guests looking for the beachside Muskoka experience, from $ 89.00- $ 175.00 per night room average. Accommodations range from lakeside rooms, some with fireplace or Jacuzzi to 3 bedroom condos.”

“We are pleased our company is growing and we see differentiation as a key element in product development and positioning,” said Ms. Larcade, Sequel President. “Our goal is to lead the industry by reputation in service excellence, guest and team member satisfaction, while returning a healthy return to owners – great people are vital in hospitality.”

Sequel Hotels and Resorts also manage the much-acclaimed Ben Miller Inn and Spa, the Elora Mill Inn and HV-Hidden Valley Resort and Touchstone on Lake Muskoka. Sequel Hotels and Resorts is an owner operator of Resorts, Hotels and Inns. The company is currently focused on acquisitions, as well as managing properties for other owners; Third Party Management.    

Ms. Larcade is well known within the Canadian tourism industry. She is on the advisory board of Hotelier Magazine in Canada and on the planning committee for the Canadian Hotel Investment Finance Conference held annually in Toronto.

More information on HV-Hidden Valley Resort can be viewed on the web site at: http://www.HVmuskoka.com and on Sequel at: http://www.sequelhotels.com.

Other Properties managed by Sequel include:

http://www.Eloramill.com, http://www.Benmillerinn.on.ca, and


Media Contact:

Anne Larcade




Vocus©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.

Americans Look To Food To Improve Health 2011 IFIC Functional Foods Survey Looks at Awareness & Consumption of Food For Health Benefits

Americans Look To Food To Improve Health
2011 IFIC Functional Foods Survey Looks at Awareness & Consumption of Food For Health Benefits

Washington, DC (PRWEB) August 04, 2011

Maintaining health and reducing risk of disease is at the forefront of many consumers’ minds as they age. New research from the International Food Information Council shows that Americans cite cardiovascular disease (46 percent), weight (32 percent) and cancer (22 percent) as their top health concerns. Along with these issues that can affect us as we age, almost one in five Americans (19 percent) cite healthy aging as a top health concern.

The 2011 IFIC Functional Foods/Foods for Health Survey, also shows that people often look to food for its health benefits. Ninety percent of Americans can name at least one food and its associated benefit and 76 percent say that functional foods, or foods that can promote health, can have a meaningful impact on their health when they consume them.

The foods and food components Americans look to the most to help improve or maintain their health are:

1)    Fruits and Vegetables

2)    Fish/Fish Oil

3)    Dairy

4)    Whole Grains

5)    Herbs & Spices

“Americans have made it clear that they want to take advantage of the health benefits of food,” according to Elizabeth Rahavi, RD, associate director of Health and Wellness at the International Food Information Council. “But it’s not just fruits and vegetables that can have a positive impact on our health. There are lots of healthful components like antioxidants, fiber, whole grains, and soy found in a variety of foods and beverages that can make a difference in our health as we age.”

The top components with benefits mentioned in the survey include calcium (92 percent) and vitamin D (90 Percent) for bone health, protein (87 percent) and B vitamins (86 percent) for overall well-being, omega-3 fatty acids (85%) for heart health, and probiotics (81 percent) and fiber (79 percent) for digestive health.

Still, Americans struggle to incorporate these key food components into their diets citing the top barriers as expense, taste and availability.

“Consuming foods for health benefits doesn’t have to be expensive,” according to Rahavi. “Just taking simple steps such as choosing a whole grain cereal, oatmeal, or yogurt for breakfast each day can go a long way to improve health over time.”

The 2011 IFIC Functional Foods/Foods for Health Survey randomly sampled 1000 U.S. adults and is the seventh version of the Survey dating back to 1998. Other topics in the Survey include attitudes toward health, awareness of 34 different diet and health relationships and top sources of nutrition and health information.

A copy of the 2011 IFIC Functional Foods/Foods for Health Survey Executive Summary is available at FoodInsight.org as is the International Food Information Council Foundation Foods for Health video series featuring expert tips for eating for a variety of health benefits including healthy aging, weight management, digestive health, immune health and heart health.

For interview requests and any other questions, please contact the IFIC media team at 202-296-6540, Mittenthal(at)ific(dot)org or Matthews(at)ific(dot)org.

The International Food Information Council’s (IFIC’s) mission is to effectively communicate science-based information on food safety and nutrition to health and nutrition professionals, educators, journalists, government officials and others providing information to consumers. IFIC is supported primarily by the broad-based food, beverage and agricultural industries. IFIC and IFIC Foundation materials can be found on our Web site: http://www.foodinsight.org.


Vocus©Copyright 1997-

, Vocus PRW Holdings, LLC.
Vocus, PRWeb, and Publicity Wire are trademarks or registered trademarks of Vocus, Inc. or Vocus PRW Holdings, LLC.