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Culinary month’s hidden gems

The world-class chefs and sommeliers participating in Cayman Cookout promise to deliver days of indulgence amidst the serene beauty of a tropical paradise.

Some of the best chefs and sommeliers in the world are here in Cayman to provide food and wine of wonderful quality during the Cayman Cookout, taking place from 14 to 18 January.
 
The event, at The Ritz-Carlton, is in its second year and will again be hosted by world-famous chef Eric Ripert, who is responsible for creating the resort’s AAA Five Diamond-winning restaurant, Blue.
 
Cayman Islands Department of Tourism, Food & Wine magazine and The Ritz-Carlton are partners in the event, which is co-sponsored by Key to Cayman and gives guests from across the world the opportunity to indulge in delicacies prepared by some of the world’s top chefs.
 
Ripert and his renowned colleagues, including Anthony Bourdain; Dean Fearing; David Chang; Grant Achatz; Jose Andres and Food & Wine magazine’s Gail Simmons, along with wine and spirits experts Ray Isle; Anthony Giglio; Aldo Sohm; Violet Grgich and Joy Spence will take visitors on a journey celebrating food and wine with headline demonstrations, tastings, and excursions. The world-class chefs and sommeliers participating in Cayman Cookout promise to deliver days of indulgence amidst the serene beauty of a tropical paradise.
 
There are many highlights from the long weekend as food and wine lovers seek out their favourites from a series of events.
 
First off is Thursday, 14 January’s welcoming event between 7.30pm and 9pm at Seven Mile Beach which is billed as Cayman Cultural Showcase and highlights Caymanian art and heritage.
 
Sotheby’s vice president, Robert Sleigh, will oversee Friday, 15 January’s National Trust Dinner and Wine Auction; a classic steakhouse meal is on offer and all proceeds go to the National Trust, says Melissa Ladley of The Ritz-Carlton.
 
“Part of the National Trust’s mission is to preserve the culinary heritage of the Cayman Islands and this event helps serve that mission,” she explains. The event starts at 7pm.
 
Saturday is also full of choices, with one particular highlight being the trip to Stingray City in the company of Eric Ripert. Starting at 9am he visits his favourite place on Cayman. During the trip, Ripert will share the simple joys of preparing a boat deck tuna tartare using the bounty of Cayman’s waters with Bloody Maria/Mary in hand courtesy of Patron and Ultimat Vodka.
 
Landlubbers may prefer to join Joy Spence of Appleton’s Rum in the Viking Kitchen at Grand Cayman Ballroom. From 9am, Appleton’s Master Blender will be sharing the magic of blending and each guest will be guided toward their own personal signature blend.
 
The highlight of Saturday night is Bourdain’s Beach BBQ at Calico Jack’s at 7pm with Bourdain and Ripert manning the BBQ for a raucous beach event that should break down all sorts of barriers, says Melissa.
 
“It embodies everything about the festival; it’s intimate, it’s outside, it’s a chance to socialise with the chefs in a way that you’d never be able to in other food festivals, and it feels distinctly Caymanian,” she says.
 
Bon Vivant Sunday Moët & Chandon Champagne Brunch Cook-Off is an important event for local chefs who have been competing for their chance to showcase their own talents at the festival. It is therefore the culmination of not just weeks, but years and perhaps generations of preparation, explains Melissa.
 
“We’ve seen that the people who’ve competed have all been assisted by their families so these are all true home cooks,” she says.
 
The competition aims to find Cayman’s finest cook, with Ripert, Fearing, Bourdain and ‘Top Chef’ judge Simmons serving as the judging panel. The winner will walk away with a pair of tickets to Food & Wine’s Best Chefs event in New York. The competition is certain to be hot.   WH

The full schedule of events is available on caymanislands.ky/cayman_cookout