What do you get when you bring together six of Canada's finest chefs, all of whom have competed for Canada at the Bocuse d'Or (the worlds most prestigious culinary competition)?

A pretty darn spectacular evening of food, that's what.

On Wednesday, the Canadian Culinary Federation's Culinary Team Canada "Bocuse d'Or Laureate" hosted a tasting event at JOEY Jasper Avenue in Edmonton. It was only of only two opportunities the team has to practice together before heading to the Dubai World Hospitality Championships in November. But with world class pros like these, that's guaranteed to be more than enough.

Guests at JOEY Jasper sampled dishes by Chefs Michael Noble, Andrew Springett,  Arthur Chen, Scott Jaeger, Morgan Wilson, and Chris Mills.

Watch CTV's coverage of the event here, and check out the Liane Faulder's Edmonton Journal story about the evening here.

Go Team Canada!

Chef Chris Mills visited Urban Rush with JOEY Restaurants farmer/supplier Brad Bellmann of Bellmann Specialty Produce. Did you know that, once upon a time, carrots were purple or yellow and not orange?

Watch a clip of it here.

JOEY Restaurants Executive Chef, Chris Mills, stopped by Calgary's Breakfast Television to make the Italian Donuts that will be appearing on the JOEY menu as of April 18th. Who doesn't love donuts? Watch the segment here.

JOEY Restaurants' Executive Chef Chris Mills was recently on Urban Rush making pumpkin spice doughnuts and the new Triple Threat specialty coffee. You can watch the full clip here.

And if you are interested in making them at home. Here is the recipe:

Wet Ingredients

1 cup Pumpkin puree

½ cup Buttermilk

1/3 cup Sugar

2 each Eggs

¼ cup Brown sugar

¼ cup Butter, melted

Dry Ingredients

1 ½ cups Flour, all purpose

1 tbs. Baking powder

1 tbs Pumpkin spice (4 cin. 4 clove, 2 all, 2 nut meg)

1 tsp. Salt

½ t Baking soda

Method:

Combine wet ingredients in a stainless steel bowl

Sift dry ingredients.

Add wet to the dry ingredients and mixing as little as possible. Until there are no lumps.

Refrigerate for up to 12 hours.

To fry – use a home deep fryer or prepare a stove top pot of oil heated to 350F using a deep-fry or candy thermometer to measure the temperature. Gently drop marble size pieces of the dough into the fryer being careful not to splash hot oil. The doughnuts take about 2½ minutes. You can turn them using a slotted spoon or chopsticks. Once cooked transfer them to a paper towel lined plate or tray to drain. Verify that the center of dough is cooked through and adjust timing accordingly.

Once the doughnuts have a chance to cool – toss them in the cinnamon sugar to coat and serve with a coffee cup of the dulce de leche, Enjoy!

Cinnamon Sugar

1 cup Sugar

1 tbs. Cinnamon, ground

Combine the ingredients and reserve for the doughnuts.

Coffee Dulce de Leche

1½ cups Cream

¾ cup Brown sugar

¼ cup Butter

¼ t Vanilla Extract

4 g Instant coffee, mixed with just enough water to dissolve

Method:

Reduce cream, brown sugar and butter in a heavy bottomed saucepan by 1/3rd.

Allow the sauce to cool then add the vanilla and instant coffee

Reserve until the doughnuts are done.