The chefs demonstrate how to make soy rolls with flying fish roe, daikon sprouts, rice and wasabi, and tempura shrimp
The beautifully constructed pizza/stone oven. The bricks were salvaged from cobblestone streets in the United States - the brick company's unique marking are still visible.
Recently renovated, Joey Eau Claire is the new kid in town. Rustic, modern decor (many pieces salvaged like the bricks in the kitchen and some of the tables. The space feel cozy, with a dark gray palette accented with wood. Reminiscent of an old farmhouse with wooden beam drop ceilings, stone detailing and leather seating, the space is warm and inviting.
Executive Chef Chris Mills greeted guests, who feasted on signature Joey menu options, like the lobster grilled cheese, tuna tacos and warm apple pie.
As always Summer cocktails and wine were on order, our favourites included the St. Germaine spritz and blueberry mojito with perfumed fresh fruit from the muddled berries. Another favourtie was the Sandhill (Okanagan) Cabernet Merlot, oaky, fruity and with smooth tannins this was a hit.
Interactive and friendly as always Chefs Wallace and Stookes taught CSL how to wrap our own take on a traditional tuna cone (this version was made from soy wrappers). Delicious, fresh and crunchy, this was one of the stars of the show and abundant with sticky rice, tempura shrimp, tobiko roe and vegetables.
The new Enomatic wine technology allows for more sampling by the glass, preserving the freshness of each bottle of wine (currently 14 wines are on this list). It was a focal point for the restaurant where guests gathered eagerly.
This is the new look of Joeys and we like it.