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.
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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.
