Chefs hit the beach for the "Food & Wine Cayman Cookout."
Photo: courtesy of the event
Posters advertising the second annual "Food & Wine Cayman Cookout," held last month at The Ritz-Carlton on Grand Cayman, show a striking image of Eric Ripert, standing in the ocean in his white chef coat, azure waves up to his knees. Strolling down the magnificent beach as the event got underway, some guests did a double take. There was Eric, standing in the ocean with a cigar in his mouth, chatting with friends and surrounded by his kids.
“Excuse me,” ventured one passing guest. “I saw you cooking lobster on the beach yesterday and it smelled incredible. I just caught some lobsters today. What is your recipe?” The affable Ripert, executive chef at The Ritz-Carlton’s signature restaurant, Blue, explained his simple preparation, and welcomed other inquiries. Just up the beach Anthony Bourdain was playing with his daughter and the normally inaccessible David Chang of Momofuku fame was catching some rays. Chefs were everywhere – relaxing at the spa, sitting at canopied dining tables that float on the ocean and toiling away preparing feasts for the guests. It was foodie heaven.
The long weekend’s activities began with a beachfront feast –and while there was Angus beef and local lobster tails whipped up by the Ritz Carlton chefs; the sand and sea gave a new dimension to the concept of surf and turf. The following day saw a marathon of meals including a Spanish feast courtesy of José Andrés (LA’s The Bazaar) and a taco tasting created by Dean Fearing (Fearing's in Dallas).