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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