When it comes to dinner, there are many restaurants to choose from on the Island, all with unique takes on what constitutes a great evening out.
However, for those with a real interest in their cooking, a Friday evening at the Lighthouse Restaurant may be just the answer, for this is when Chef Remy Azavedo hosts his very popular cooking classes.
The class takes place in the Lighthouse’s studio kitchen and with room for ten attendees it is a brilliant opportunity to spend some quality time with one of the most well known and established chefs on Grand Cayman.
Chef Remy has been with the Lighthouse for some nine years, but there is no sign of a jaded chef when he starts talking about cooking, throwing in useful tips along the way as he prepares your meal.
Unlike many other cooking classes, the intimate venue allows a great level of interaction between the chef and his guests, and is a highly entertaining evening even for those who are not likely to head home and try to prepare the dishes themselves.
A very useful element is that Chef Remy prepares all ten servings right there in the kitchen, allowing those who do enjoy hosting large groups of friends to get an idea of exactly how much effort is involved in the process, rather than just being exposed to how to prepare one serving.
The menu changes every month, but when I attended it included Thai crab cakes with mango salsa as the starter, with Chef Remy walking the group through the preparation of this dish from start to finish, including how to plate it.
This was followed by a sesame crusted salmon with mixed vegetables, with the chef again walking everyone through the process, including tips on what you can prepare ahead of time to reduce preparation time when you have guests over, as well as what to look out for when selecting the salmon you will be using for the recipe.
All of the information is delivered in such a way that even the less confident amateur chefs at the class will come away having picked up a couple of vital kitchen skills, while those who are addicted to TV cooking shows have an opportunity to interact with the chef (and of course, the food) in a way not possible in any other medium.
Of course, although the cooking class section is fun and very informative, the proof is in the eating, and the food is every bit as good as one has come to expect from a restaurant like the Lighthouse. This is indeed dinner and a show.
For the dessert, Chef Remy handed us over to Pastry Chef Christie Cierzan, who joined the restaurant after attending a cooking class there with her family while in vacation in Cayman. She liked it so much, she decided she just had to be a part of it.
She demonstrated how to prepare strawberry-chocolate pudding with vanilla ice cream, for those with a sweet tooth, which happened to be all of us at the class, it was a highlight, primarily because the ease with which it can be prepared will probably make it a go-to dessert in a number of kitchens.
Another of the unique advantages of the cooking class and the studio kitchen in which it is presented is that once the chef’s back is turned, you can grab the dessert mixing bowl and have a quick taste if you cannot wait for the dessert to come out of the oven.
According to Chef Remy the classes are very popular, and draw a wide range of participants, from good cooks who want to expand their repertoire to very amateur chefs who barely know which end of a knife to use.
The ease with which the chef prepares the dishes, all while holding a conversation with his students, is quite inspirational, and the tips that he liberally sprinkles into the conversation certainly helps those who do not regularly challenge their culinary skills.
The cooking classes take place on Friday evenings from 7pm to 9pm, as well as on Saturday afternoons from 12pm to 2.30pm.
The classes can accommodate a maximum of ten people per class, and the cost is $35 plus 15 per cent gratuity. However, if you plan on attending, move quickly, as the classes book out well in advance, often a month ahead of time. WH
For reservations, email chefremy@lighthouse.ky