White tuna and red beet checkerboard with grilled shishito peppers, and a vanilla miso vinaigrette.
Seared Nairagi Toro
With red cabbage kimchi, white bean purree, pequillo peppers, and espeletter roasted peanuts.
with campari pop rocks and angostura cream.
When I first had this dessert at the Star Chef’s event, I had no idea that the pink candies were pop rocks so it was a nice surprise.
Plinio Sandalio gives this dessert a whimsical touch with the pink pop rocks.
Diver Scallops with Miso Marinated Mero.
A special thanks to the chefs for sending this out to us! I actually wanted my dad to try the mero because it’s one of my favorites.
I believe this was his favorite dish of the night!
Read more about this dish at my previous blog post.
Funnel Cake with Pineapple and Coriander and Bacon Ice Cream.
Grapefruit Sorbet with campari pop rocks and angostura cream.
His first time trying out pop rocks.
If I translate it from Mandarin, “My mouth is going to explode”.
My Dad insisted to take this picture of me with the poster featuring the photos I took for the Carillon.
For more information, visit http://www.thecarillonrestaurant.com.
Last note: You guys are in for a real treat for the A Taste of April. 2 words: It’s amazing.
Disclaimer: I do photograph for The Carillon but everything is 100% honest and the truth! No compensation was received for this post.