awards & achievements
Recognized
as the “Carnegie Hall” for chefs, The James
Beard House in New York City is a world culinary center for premier
food and wine professionals and enthusiasts. On November 11, 2006
Joeys Restaurants was invited to showcase the talents of Executive
Chef Chris Mills and a team of 19 Joeys chefs; the largest team to
ever cook at this storied venue. Chefs were divided into teams and
each dish reached fine dining perfection. The team role extended to
tableside where chefs took a moment to share insights and stories
regarding every dish. Meanwhile Joeys in-house , Geoff Boyd,
sommelier was on hand to discuss the finer points of wine pairings.
Chris Mills saw the evening as both extraordinary and familiar.
“It was a complete honor to create at such a high level
yet all of us could see the similarities between that evening and
what we do on any given night at Joeys.”
Team Joeys was a clear hit among the well-practiced palates of New
York’s culinary establishment. As one guest commented,
“The food and wines were amazing. We will remember it
as one of our favorite meals.” Another 20-year member
added, “As a long time member of the Beard House
I’ve attended well over a hundred dinners, yours was
among the very best.”
Born in 1903, James Beard is considered by many as the father of
American gastronomy. After Beard’s death in 1985, Julia
Child purchased his famous home in Greenwich Village in New York
City and established the James Beard Foundation.
Joeys would like to thank the following partners for
their generous support:
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