Executive Chef Paul Millist Debuted at Camelback Inn with a Seven-Course Dinner on Wednesday Night
|Course three, lobster tortellini with chawanmushi, tamagoyaki and white anchovy sushi|
|Chocolate, strawberry and mango "paint" tubes for the seventh course, "Paint Shop"|
The highlights continued through last two courses, both sweet. The first of which, aptly titled "No Smoking," was a chocolate mint marshmallow cigarette that came with an excellent Moscato from Barossa Valley in South Australia. Diners particularly enjoyed the last course, an interactive dish (many of the entrées included multiple parts) called "Paint Shop." Chef presented a simple and delicately flavored white chocolate and coconut dessert with three tubes of edible "paint" and real brushes.
From start to finish Millist kept guests simultaneously satisfied and impatient to taste - and see - what he could come up with next. Needless to say, he'll be an asset to the resort and the growing collection of talented Valley chefs.
Lauren Saria Course six, chocolate mint marshmallow "cigarette"