Sonora Resort, Sonora Island, British Columbia

Sonora Resort, Canadian cuisine, Canada food, gastronomy, Sonora Island resortSonora Resort is in what many believe is to be the most beautiful setting in coastal British Columbia, perhaps on the planet.  Sonora Island is at the mouth of Bute Inlet, a fiord where the majestic, glacier-crowned coastal mountains rise out of the ocean.

The rivers that melt from them spill into Bute, turning the waters an other-worldly emerald green.  The Pacific is narrow here so tides are powerful and the water is oxygenated – it teems with life.  It has some of the best salmon fishing anywhere on the coast. Seals, sea lions and salmon; herring spawn on the kelp beds and feeding eagles soar. In the back country, grizzly bears feast on salmon-rich rivers.

Chef Terry Pichor

It was named as one of Canada’s most luxurious B.C resorts and voted #1 Luxury Hotel in Canada by Trip Advisor’s Travellers Choice 2011 Awards.

Chef Terry Pichor, a native of Manitoba, came to Sonora as a Sous Chef under the tutelage of long time Chef Matthew Stowe.  Now as Executive Chef, Terry has begun to put his own stamp on the thoughtfully constructed menus using a tremendous amount of freshly caught fish and game.  In 2011, he released The Sonora Resort Cookbook , a magnificent volume by any standards.

Many of his dishes honour the surrounding region…at once rustic and elegant.  Spring Creek Ranch beef tartare with foie gras powder and topped with a tiny quail’s egg. Or perhaps perfect fresh English pea soup (at left) or Dungeness crab cannelloni with some artichoke-stuffed squash blossoms and French sorrel sauce.  You’ll taste rare Salt Spring Island lamb, Louis Lake Trout, Vancouver Island octopus, Carmen Creek bison Fraser Valley Blue Foot chicken and Sunshine Coast aquaculture Sturgeon, the first of its kind in western Canada.

Sonora Resort is a grand, secluded place with the 5 ‘C’s of its Relais et Chateaux standards of “Courtesy, Charm, Character, Calm and Cuisine,”.

CHEF’S TASTING MENU SONORA RESORT

FOOD DAY CANADA 2015

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CURED BC SALMON

chevre & citrus crème fraiche, salmon berries, sea asparagus

Blue Mountain Vineyard Brut Rosé 2004 Okanagan Falls, British Columbia

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FORAGED SALAD

nettle pesto, wild mushroom conserva, fiddle heads, wild asparagus, mushroom soil

Black Hills ‘Alibi’ 2010 Oliver, British Columbia

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QUADRA ISLAND SCALLOP DUMPLING

porcini, pak choy, dashi, white soy

Laughing Stock Viognier 2011 Naramata, British Columbia

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MILK FED VEAL CHEEK

spiced sweetbreads, roasted cauliflower, morels

Le Vieux Pin ‘Vaila’ Rose 2014 Oliver, British Columbia

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BLACK GARLIC DUCK ‘A L’ORANGE’

pressed duck leg, baby carrots, sunchoke

Foxtrot Pinot Noir 2010 Naramta, British Columbia

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LEMON MERINGUE PIE

yuzu, milk ice cream, bitters, hazelnut

Mission Hill ‘Late Harvest’ Riesling 2005 Kelowna, British Columbia

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Sonora resort, British Columbia food, Canada foodSonora Resort is one of about 250 restaurants that celebrate Food Day across Canada. Contact them at the number below to reserve a table.

Sonora Resort est l’un des 250 restaurants à travers tout le Canada qui participent au Journée des terroirs. Contactez Sonora Resort directement, au numéro ci-dessous, afin de faire votre réservation.

Sonora Resort
458 Crowley Crescent,
Richmond, B.C. V7B 1B8
info@sonoraresort.com
T: 888 576 6672

www.sonoraresort.com

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