Chris Mills, JOEY Restaurants Executive Chef was in TV Week discussing his foodie plans for the Holidays.
This past Sunday, the North Shore News ran a great article on the Books for BC Babies program and why it's so important to the early development of children. Read the full story here. by Layne Christensen
Christmas came early for A.B. Dixon Elementary of Richmond on November 16 when they were drawn from a waitlist of schools towin the last spot on the YVR School Program,
Love ordering duck in a restaurant, but have no clue what to do with it in your own kitchen? JOEY Executive Chef, Chris Mills, shows us how it's done in Vancouver Magazine's Weekend Fix.
I think I know what I'll be serving my guests during the holiday season!
In November's Enroute magazine, Sandhill's Master Winemaker, Howard Soon, discusses the wine genomics study at UBC's Wine Research Centre. Read the full article here.
Vancouver media were treated a preview of Chris Mills' James Beard House menu last Thursday. The Joey Executive Chef will be heading to the venerable culinary institution on November 20th to cook for 80 of North America's most discerning palates. In Vancouver, more than 50 media dined on Mills' 5-course extravaganza of flavour. The 45 Day-Aged Rib Eye was Elettra's favourite:
Guests enjoyed wines with each course, selected by JOEY Sommelier, Dustin Dockendorf:
Chef Chris Mills' James Beard House Menu...
Welcome to the new Elettra Communications blog.To browse through our earlier work, visit: http://elettracommunications.blogspot.com/
I don't know about you, but I'm pretty sure this would take MY martinis up a notch....
A unique bottle of gin that was unveiled for sale at Vancouver International Airport (YVR) last week. The bottle is Bacardi’s Bombay Sapphire Revelation, a remarkable $200,000 decanter of super premium gin.
Read all about it in Harriet Baskas' Stuck at the Airport blog: http://stuckattheairport.com/2010/10/26/ultimate-airport-souvenir-200000-bottle-of-gin/
Calgary's Avenue magazine got the James Beard House Experience last Thursday.
Check out Kelsey Mulyk's review of Chef Chris Mills' dinner here.
Joey Executive Chef Chris Mills is currently on a media tour to share the five-course menu he has created for his upcoming appearance at James Beard House in New York City. This will be Chris' second appearance at James Beard House....which is often referred to as the Carnegie Hall for chefs.
From the reports we're hearing from media in Edmonton and Calgary, the menu is to die for! Seattle and Vancouver tastings are up next.
Chris visited Global Calgary over the weekend to share the delectable dessert course from his menu...a Vietnamese Banana Cake.
Designs on Winning
By Nick Greenizan
