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VANCOUVER DAZE showcases and highlights the social life and scene of our beautiful city, covering all the misadventures and shenanigans at various cultural events, mixers, parties, meetups, and local happenings. |
Volume 12: The Tastes of Sonora Resort cook book launch with Executive Chef Terry Pichor at Miele Yaletown on April 14, 2011. Hashtag: #SonoraCookBook. More photos available on Flickr and Tumblr.
Last night was an exclusive tasting of the menu from the reclusive Sonora Resort and island retreat. The world renowned resort is famously secluded and reachable only by helicopter or seaplane. Above is a photo of their signature quail egg yolk ravioli with goats milk ricotta, wild mushrooms, and beurre noisette, an eminently delectable and delicious concoction.
I had a fun night hanging out with friends like Angela Jung, Colene, Sarah Rowland, Richard Wolak, and Sonora Resort PR representative Wendy Hartley along with Sophia Cheng presenting the evening.
The cook book was quite visual and vibrant, looking pretty spot on to the way the chefs were working in the open kitchen. Chef Terry Pichor's demonstration was informative and entertaining. The Quebec foie gras parfait with huckleberries, cedar garlic, and walnut sable (lower left) was insanely rich and decadent in taste and texture. I had trouble finishing the small cup of it.
Like I said, the ravioli was mouthwateringly good with its soft, smooth texture, and delicious taste. It was definitely my highlight of the night. To quote Colene, "I could eat ten of those right now."
Everything was fine and tasteful including the black garlic crusted lamb. The wine by Mission Hill was also refreshing after a long day at work. I mention a lot that I'm not a wine drinker at all, but have slowly become one after attending so many social events.
The menu was mighty fine starting off with the tasty soup froth and Kusshi oysters with almond gazpacho and sturgeon caviar. I thought it was a fun night along with the showcase of preparing their special ravioli. Although, I felt something a little missing, however. Some casual music or entertainment to bridge the night would have been super.
The spacious, open kitchen environment was a warm, inviting place for a party and I liked being so close the kitchen and cooks. The great food and classy affair makes me strongly desire for a stay and retreat at the Sonora Resort.
