Joey Chef Chris Mills To Blog His N Y C James Beard Adventure

This Saturday, JOEY Executive Chef Chris Mills is making his return to the James Beard House in New York City. Leading up to his November 20th dinner at the venerable culinary institution, Chris will be blogging about his adventure at http://jamesbeardexperience.com/#blog.

Mills will post updates, photos, and videos as he shops local markets to source ingredients, preps the dinner, stops in to visit some of his favorite NYC hotspots, and manages the pressure of cooking for some of America's most discerning palates.

"It's a real thrill to be heading back to James Beard House," says Mills. "I'm excited about the dinner, but also about sharing the adventure through our blog."

Inspired by the theme of "gatherings," Chef Mills' James Beard House menu celebrates ingredients and inspiration from around the Pacific Rim. Mills harvested many of the ingredients himself, including matsutake mushrooms which he foraged on a hillside near Whistler; lavender which he grew in his own rooftop garden; and Spring salmon which he caught off the coast of British Columbia's Haida Gwaii.

For any chef, cooking at the James Beard House is a major honor. The House is maintained by the James Beard Foundation, which was created to further the work of the late chef and food writer, James Beard. The Foundation regularly invites culinary stars from across North America to perform. More information on the James Beard House and the James Beard Foundation, can be found online at: www.jamesbeard.org


Read Chris' New York stories at http://jamesbeardexperience.com/#blog.
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About JOEY Restaurant Group
JOEY Restaurant Group has been offering the best in premium casual dining since 1992. JOEY Restaurant Group operates 20 locations throughout BC, Alberta, Manitoba, Ontario and Washington State. The company is committed to offering an exceptional dining experience and engaging service in a fun, lively setting. For more information, please visit www.joeyrestaurants.com.