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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.

Boston Style Seafood Chowder

Malaysian Goat Curry

Chicken A la King

Steamed Sole in Berlinoise Sauce

Gratinated Broccoli and Cauliflower

Leche Flan

Marinated Salmon and Crab Roulade with Dill Mustard Dressing

Fruit and Crepe Flambe

Anton, Jehzlau and Karlo

One thing I learned that night was to select only 1 milk-based dish during a buffet. Too much cream in the body does not sit well with me. But how could I help it? I wanted to sample all the dishes.

Cathy Romero-Salas (Appetite Advertising Director) and Mayan Salapantan (Brand Manager of Carnation)

July 26 Lunch

The next day, another set of menu awaited us for lunch.

This time, the dishes were not as many as the previous night.

The Beef Adobo Cannelloni seemed to be the most delicious. Since I have stopped eating red meat, I cannot say for sure.

Beef Adobo Cannelloni

Assorted Seafood with Tanglad Coconut Sauce

Baked Chicken Pastel

Brazos de Mercedes

Creme Brullee

Anton Diaz and Rain Contreras

I felt eating more milk-based dishes wasn’t a good idea so I limited myself to fish and the scrumptious desserts.

While looking up on materials on Billy King, I discovered one of his secrets, “Start off with the best. It must be fresh. You can’t make good food with bad ingredients. Quality ingredients are the secret.”

Does it follow that Carnation Milk live up to its name as a “Best Kept Secret Ingredient”? Your answer is as good as mine.

One thing I will surely not do is to prepare more than one milk-based dish in any meal. It is just too heavy on the stomach.

If you want to know the recipes of some of these milk-based dishes, watch out for the August-September 2008 issue of Appetite Magazine.

Related Entries

Dagupan Milkfish Cooked with Carnation Milk

Family Food Trip at Burnham Park

Tags: carnation milk, milk