One of the highlights of the Carnation and Appetite Magazine’s Family Food Trip 2008 was to meet the elusive William “Billy” King. I’ve heard so many good things about Billy King. From 1990 to 2002 he was at the helm of the Le Soufflé restaurants as its executive chef. Unfortunately, Billy King did not make an appearance at any of the meals he prepared for the media.
Though not present, I already had an idea about his cooking. Chef Billy King describes his way of cooking as “Clean and neo classic.” Bloggers and media got a feast of some milk-based dishes prepared by the renowed chef.
Friday Dinner at the Camp John Hay Manor
Dine and I get ready for our dinner
The array of the dishes looked very tempting as we took photos of them.
Here is a sampling of some of the dishes.
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Even before I received the invite to join the Carnation Family Food Trip tour, Carnation Milk has always been my milk brand choice when I use milk to prepare white sauce or any milk-based dish. And why not? My favorite cookbook is Let’s Cook with Nora by Nora Daza. For some reason, she always puts Carnation Milk when indicating the milk ingredient. After experimenting with Nora Daza’s recipe, the Carnation Milk brand has been ingrained in me for the past 30 years.
The idea of a Carnation Food Trip was definitely going to be one big food adventure.
The Carnation and Appetite Magazine’s Family Food Trip 2008 was an out-of-town two-day jaunt which brought together and transported 60 delegates, composed of press, guests, bloggers and representative from Appetite and Carnation to Northern Luzon for them to have a taste of specially concocted milk-based dishes from up north.
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