Christopher Robertson, Executive Chef, Carillon Miami Wellness Resort
Executive Chef Christopher Robertson says Carillon Miami Wellness Resort’s recent happy hour launch was the first happy hour the property had seen post-pandemic.
“We had some specific points we wanted to balance,” Robertson says. “For our residents, we wanted a social dining experience that encouraged sharing and reflected the diversity of their preferences. For our spa members, we thought smaller plates that could be enjoyed between services and leaned into fresh and light dishes would be ideal. For our hotel guests and local diners, we focused on aesthetically exciting, ingredient-driven dishes that may have an experiential element. We think we struck a healthy balance and are very happy with the outcome.”
Robertson’s personal personal favorite menu item is the Tête de Moine.
“I love the Alpine cheeses, and there’s something exciting and satisfying about turning out those beautiful little florets on the girolle,” he says. “To complement the cheese, we paired it with gooseberries, which also provide a nice acidity contrast to the creaminess and move well into white wines. To complement its spruce-driven wood notes and natural nuttiness, we added some walnuts gently braised in maple syrup and a splash of Brugal 1888 rum. Lastly, we finished with a little thyme to marry the citrusy notes of the gooseberry and earthiness of the walnuts.”
Robertson suggests pairing the dihs with a full-bodied French Chablis or an oaky California Chardonnay.
“We have found this dish to be simple but elegant,” says Robertson, “and we have received great feedback across the board.”
