Chef Terry

Dietitian's BlogTerry Pichor grew up in the picturesque town of Pine Falls, Manitoba, and relocated to Vancouver in 2002. After graduating from Vancouver Community College, he further honed his skills training in some of Vancouver's most innovative restaurants.

Classically trained in French Cuisine, Pichor became the Executive Chef of Sonora Resort in 2010, where he sources the finest local ingredients to highlight the best that British Columbia has to offer.

The Relais & Château property is located an hour by helicopter from Vancouver and has just been named one of the Top 5 Luxury Hotels in Canada, by Trip Advisor.

Chef Terry Chef Terry

Lemon-glazed beignets with honey-roasted hazelnuts

This recipe requires ingredients that can commonly be found in a home pantry. We originally started making beignets at the resort to use up excess brioche dough. We served them as morning pastries or with afternoon tea, and they were a huge hit. Beignets can be served at room temperature or hot from the fryer.

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Lemon-glazed beignets with honey-roasted hazelnuts Lemon-glazed beignets with honey-roasted hazelnuts Lemon-glazed beignets with honey-roasted hazelnuts Lemon-glazed beignets with honey-roasted hazelnuts

Sonora
Sourdough

With a crispy crust and a light, chewy centre, this sourdough is a favourite here at Sonora. Ideally we like to serve our sourdough fresh-baked every day, but if you find yourself with too much bread, you can easily par bake it and freeze it until needed. Simply bake until about 75% of the way done, cool, wrap it well, and freeze. When you need it, thaw and then bake for 5 minutes at 400°F, cool, and serve. You can use any wheat based wet sourdough starter, as there are a variety of ways to prepare one. Feel free to use any method you like. The longer it has been fermenting, the stronger it will be in both rise and flavour.

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