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By: Elettra Communications  09-12-2011

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:


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09-12-2011

Elettra Communications :: 604.738.3870 - uncategorized

Cooked Sushi Rice ½ cup Rice wine vinegar2 Tbsp Sugar3 tsp saltStore-bought Tempura batter½ cup FlourPrawns*Oil for fryingToasted sesame seedsFish roe Daikon radish sprout or julienne daikon radishCucumber, cut into 2-3 inch strips, leaving skin on, no seedsSoy wrappers or NoriTube of wasabiStore-bought Sriracha Vietnamese Mayonnaise. To vary the cones, instead of using tempura prawns you can also use seared salmon, poached prawns, or raw tuna.


09-12-2011

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09-12-2011

Elettra Communications :: 604.738.3870 - clients

Nico Schuermans was honoured as Chef of the Year for nurturing the burgeoning culinary scene on Beatty Street with Chambar, Café Medina, and Dirty Apron cooking school and delicatessen. Nowhere was the shift more evident than in the Restaurant of the Year category, where the winner of Best Informal Restaurant, La Quercia, took the top honour.