“Food for and from the soul and heart", is how Chef Lucky Dhillon best describes his culinary philosophy. He took his passion and made it into his career and then never looked back.
As an Executive Chef at the stunning Fraser River Lodge, Chef Lucky Dhillon works closely with local farmers using fresh and organic ingredients to create delectable and scrumptious farm to table meals for his guests. His style is best described as innovative and old school. Using Indian and French culinary principles as foundations and adding an endless supply of regional ingredients, he creates dishes that are simple yet elegant, letting the essence of the star ingredients shine through.
This recipe contains shredded raw mango. If you find getting hold of raw mangoes a challenge then you can easily substitute this with any other crunchy vegetable like radish
Glittery red hearts, chocolate and sugary treats conjure up February’s infamous holiday. Valentine’s Day is just around the corner and you may be craving some sweet indulgences.
With wedding season quickly approaching, brides and grooms are looking for the next ultimate cocktail to serve at their wedding receptions. The Keefer Bar is a Vancouver hot spot offering a funky,
