Sonora Resort, Sonora Island, British Columbia
Sonora 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.
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
CURED BC SALMON
chevre & citrus crème fraiche, salmon berries, sea asparagus
Blue Mountain Vineyard Brut Rosé 2004 Okanagan Falls, British Columbia
nettle pesto, wild mushroom conserva, fiddle heads, wild asparagus, mushroom soil
Black Hills ‘Alibi’ 2010 Oliver, British Columbia
QUADRA ISLAND SCALLOP DUMPLING
porcini, pak choy, dashi, white soy
Laughing Stock Viognier 2011 Naramata, British Columbia
MILK FED VEAL CHEEK
spiced sweetbreads, roasted cauliflower, morels
Le Vieux Pin ‘Vaila’ Rose 2014 Oliver, British Columbia
BLACK GARLIC DUCK ‘A L’ORANGE’
pressed duck leg, baby carrots, sunchoke
Foxtrot Pinot Noir 2010 Naramta, British Columbia
LEMON MERINGUE PIE
yuzu, milk ice cream, bitters, hazelnut
Mission Hill ‘Late Harvest’ Riesling 2005 Kelowna, British Columbia
Sonora 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.
458 Crowley Crescent,
Richmond, B.C. V7B 1B8
T: 888 576 6672