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He now has dessert alcohol-infused cocktails, ice pops, and gummies. We have cocktails that have an entire show, said Carvalho. They have smoke, sound, a story. We have slushies, cocktails, everything in between, just basically went wild. Trust me, it was fun making it, but it was hard. It was getting drunk every single day, and that was a little too much for me ha-ha. Even though Carvalho is not a traditionally trained chef, he uses his schooling in chemical engineering to experiment with new ideas and ingredients to add to his ever-changing menu. ....