I could not believe my eyes when I read an email inviting me on a sneak peak tour of the $350 million expansion and renovation. Today our tour guide Sherway General Manager, Andy Traynor, gave me and a small group the first look at the expansion, insights on the status of the transformation including changes that have already taken place and what is still to come between now the grand opening in 2015. Just wait, it gets better.
Not only do we get to go on an “expansion tour”, I will be one of a handful of people to be the first to dine at one of Sherway’s (not yet open) new flagship restaurants! “Food is going to play a much more important role, helping to establish and extend the Sherway Gardens experience as an attractive dining destination, day or night,” said Andy Traynor, General Manager, Sherway Gardens, “We are so excited to have JOEY Restaurants join us in this development. We look forward to revitalizing the area and offering an elevated dining experience to Sherway Gardens.”
Freshly squeezed orange and grapefruit juice topped with soda quenches our thirsty appetites. Tempura shrimp, delicately hand rolled with tobiko, avocado and rice needs a tad more glue – soy sauce is it’s kryptonite. Rotisserie chicken enchiladas burn only momentaraly, then rich cooling flavours of butternut squash, feta, spinach, mozzarella and cooling drizzled yogurt. To my surprise the side house salad (raw almond croutons did me in) is fantastic.
House made Key lime pie is tart, crumbly and a very pleasurable end to a magical afternoon – the rind and whip removes all ones cares away…
Executive Chef Chris Mills combines his classic culinary training with a passion for travel, global cuisine, and regionally sourced ingredients. “When I travel, I source traditional ingredients, flavours, and preparation techniques,” says Chef Chris Mills. “I work with them in my test kitchen until perfected for the JOEY menu. I cannot wait to bring these dishes to Sherway Gardens.”