PATIO SEASON IS HERE: JOEY EAU CLAIRE

After an extensive renovation Joey Eau Claire has reopened

These huge tree trunks are featured as part of the new decor

The menu for the sneak peak party

A waitress serves up tuna tacos

A closer look at the tuna tacos which were crispy and flavourful

A waitress ready to take your order at the bar - which looks onto the patio

Chefs Wallace and Stookes (perfect names for a comedy duo) and lovely guys

The chefs demonstrate how to make soy rolls with flying fish roe, daikon sprouts, rice and wasabi, and tempura shrimp

Instead of nori the rolls featured soy sheets made from the skin of soy milk (available online)

Specially made holders for the rolls feature the Joey logo and the ingredients for a roll

The completed rolls - each soy skin was a different colour - delicious

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.

A chef uses the oven for pizza

The chefs prepare a pizza featuring arugula, olives and meat

A closer look at a pizza

The patio is open - hanging baskets ready for guests

A blueberry mojito

A chef prepares the lobster grilled cheese

A friendly waitress ready with appetizers

A close up of the lobster grilled cheese sandwich and dipping sauce

A focal point at the restaurant the uber cool Enomatic machine

Chefs in the kitchen

The crowd at the restaurant

A chef shows off his knife skills

Butter chicken

The ever sweet and likeable Executive chef Chris Mills

Apple tarts with caramel sauce

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.

www.joeyrestaurants.com
www.citystyleandliving.com

SALTLIK STEAKHOUSE IN BANFF HOSTS A CULINARY TASTING

The exterior of Saltlik in Banff

Tables are set for the intimate dining experience

The theme was moderate comfortable luxury

The wine pairings came from the Okanagan Valley in B.C.

A server offers guests curry chutney cheese pate - how lovely with our sparkling wine

Chris Mills shows his debt to international flavours with the curry chutney cheese pate

Lobster potato skins: silky new potatoes with sweet and luscious lobster

A server with sparkling wine fit for the occasion

Duck tacos - mini delights. A sweet and sour take on tacos - the receptacle resembling a wonton. The technique? Fold over and pop into your mouth.

Executive chef Chris Mills looking good as usual.

The menu reflecting Saltlik's new status as part of Joey Restaurant Group

Behind-the-scenes a cook prepares the beef carpaccio

Chef Mills and Chef Jennifer (resident at Saltlik) discuss plating

Chef Mills showing the rest of the cooking staff how to plate the dishes

Beef carpaccio seared tenderloin, extra virgin olive oil, Grana Padano rocket and mustard aioli paired with Prospect Winery Ogopogo's Lair Pinot Grigio

We enjoyed some special crab cakes which are a staple on the menu - crisp exterior with soft, interior with bright yellow marmalade

Chef Mills focuses on perfecting every plate

Spring Vegetable Panzanella: Escarole, spring peas, zucchini and mint with sherry currant vinaigrette. Delicately dressed with nice textural balance of toasted pine nuts and cranberries. The ‘cured’ zucchini was delicious in the summer salad paired with Sumac Ridge Gewurtztraminer 2009

The salad also came with calamari served family style

Chef Jennifer and her team work to ready the dishes

Detail is essential for plating

Seared scallop with lobster mashed potato: East coast lobster and a hint of tarragon butter, crispy and mashed potatoes paired with Cedar Creek Platinum Chardonnay 2008

Extremely sweet, perfectly cooked scallop. The mashed potatoes (more like a mousseline) with soft licorice notes from the tarragon (what a feat to have one CSL staffer actually like the taste of tarragon?!)

A young cook joins the team to learn more from the kitchen

Grilled skirt steak, blistered tomato vinaigrette: prized for flavour the skirt is marinated and grilled medium paired with Sandhill Sangiovese 2007

A special take on the same dish with fish: perfectly cooked fish with a spicy horseradish cream

The chefs work in tandem to realize the dessert

Each dish gets its attention

The orchestrated events - servers come to take plates for serving while the chefs continue plating

Dessert: tasting of chocolate ganache and classic carrot cake, two Saltlik standards. The soft ganache, with the berry coulis and the spiced carrot cake with ice cream were small but perfect little bites. Paired with Graham's Six Grapes Port.

To celebrate Saltlik joining JOEY Restaurant Group, Executive Chef Chris Mills and his team hosted a luncheon at Saltlik in Banff Alberta.

In conjunction with chef Jennifer from the Saltlik Banff, Chef Mills and his team impressed guests with his well balanced, perfectly seasoned and creative approach. "We wanted to showcase beef for lunch," said the chef who prepared the meat two ways. As the quintessential Alberta meat and preferred steakhouse indulgence, it was not surprising that Mills chose to showcase beef.

Based on the theme of moderate comfortable luxury the menu emphasized the pleasures of contrasts - lobster with potato skins, rich black chocolate with homespun carrot cake, comforting mashed potato with prized scallops, rarefied duck with plebeian tacos. As always, Chef Mills brings an international, balanced palate that draws upon his own foraging and fishing experiences to the menu.

With wine pairings from across the Okanagan and the clean, clear mountain air of Banff wafting through the upstairs dining room, the luncheon was a bright and relaxed affair.

www.saltliksteakhouse.com

www.joeyrestaurants.com

www.citystyleandliving.com