Chef Pichor at Gold Medal Plates

Friday, November 7, 2014


Just last week, Sonora’s Executive Chef Terry Pichor vied for a coveted spot on the kitchen podium as he competed in his second Gold Medal Plates in Victoria, British Columbia. The Gold Medal Plates is the ultimate celebration of Canadian Excellence in cuisine, wine, the arts, and athletic achievement. The night raised money for the nation’s Olympic athletes.

Chef Terry took home the bronze medal with his beautifully created Sonora “dashi”, which featured pine mushrooms, pickled kelp, ling cod, Dungeness crab, Humboldt squid, and sea urchin, paired with the Kanazawa Nomu white wine from the Okanagan. 
Here is a description of Terry’s Sonora “dashi” by Gold Medal Plates judge James Chatto:
At its heart was a ling cod cheek from local cod, lightly cured in ocean water and lemon balm from chef’s garden, then very briefly cooked sous vide, barely long enough to seize its juices. Rare and trembling, this naturally sweet piece of fish was sprinkled with a pinch offurukaki (powdered nori, sesame seed, dehydrated shiso leaf and puffed wild rice). Beside it were ribbons of exceptionally tender Humboldt squid, also cured and cooked sous vide but then bronzed for a moment on the plancha before being rolled and set onto the plate. There was a steamed Dungeness crab claw, snippets of pickled kelp and, lending their unique aroma to the dish, some perfect shavings of raw pine mushroom. Little pools of pale russet foam reminded me of a rock pool and turned out to be an espuma made from sea urchin purée. Chef finished the plate by pouring on a rich, heavy, almost viscous dashi broth flavoured with kelp, pine mushroom and bonito. It sounds like there was a lot going on but everything made perfect sense, flavours and distinct textures involved in an intricate dance that paid homage to the sea. 

This is Chef Terry's second medal at the Gold Medal Plates. He won a bronze last year with a delicious dish composed of Thiessen Farms duck, foie gras, and butternut squash ravioli with pine mushrooms, black garlic granola, and natural jus and paired with Foxtrot Vineyard's 2010 Pinot Noir.

We are so proud!


Up next, you can find Chef Terry amid the hustle and bustle of Whistler’s annual Cornucopia festival this weekend. He will be treating attendees to a cooking demo on the Chef Culinary Stage Demonstration and preparing a Chef’s Luncheon for a lucky group of guests at a private home in Whistler.