In what has become a top annual Caribbean event, several of the world’s leading chefs gathered in the Cayman Islands this month for the Cayman Cookout.
Anthony Bourdain (see cover profile in our February issue), Emeril Legasse, Jose Andres and Christina Tosi and were among the chefs who participated in the event, held Jan. 12–15 at The Ritz-Carlton, Grand Cayman. Eric Ripert, chef and co-owner of Le Bernardin in New York City, hosted the event.
The chefs delivered presentations and prepared sumptuous dishes for the approximately 7,000 attendees from throughout the world. The chefs joined attendees in other activities, including a wine fair and auction, and parties. One of the highlights was a private jet getaway to the exclusive Le Soleil d’Or Resort in Cayman Brac, Grand Cayman’s sister island, where participants sampled the wines of world-famous New Zealand’s Craggy Range winery at 40,000 ft.
Other high points included Bourdain leading a tour of food from around the world, sampling dishes at market-style stalls from local chefs; Legasse showcasing his passion for and mastery of Creole and Cajun Cuisine; Andres telling his spirited stories while making his famous paella; and Tosi putting a playful spin on home-style desserts using quality ingredients.
The cookout was sponsored by the Cayman Islands Department of Tourism, Food & Wine Magazine and The Ritz-Carlton, Grand Cayman.
The Ritz-Carlton Hotel is a luxury property located along the famous Seven Mile Beach. All 375 guest rooms boast a private balcony and either ocean, resort or garden views. The hotel features six restaurants and lounges, including Blue by Eric Ripert, the Caribbean’s only AAA Five Diamond dining experience, featuring exquisite seafood dishes and more than 700 fine wines from around the world. The hotel has more than 13,000 sq. ft. of meeting space, including a 9,000-square-foot ballroom.