Dining Options at Westin Grand Cayman with Recipe
From The Westin, Grand Cayman
We want to take this opportunity to highlight a shining star on our team here at Westin Grand Cayman: Executive Chef Michael Farrell. Drawing on 25 years of experience leading restaurants across the United States, Chef Farrell oversees AAA Four Diamond-rated Casa Havana, Ferdinand’s Caribbean Café, Tortuga Beach Grill & Bar, Café Soleil and the catering department. Farrell has been recognized by The James Beard Foundation, Wine Spectator, bon appetite and DiRoNA throughout his years of success.
In 2001, Farrell became Owner and Executive Chef of Nantucket’s Summer House in Cape Cod, and set the restaurant apart from the rest as one the island’s most distinguished dining establishments. Most notably, Farrell spearheaded an award-winning dining program at New Orleans’ Maison Dupuy Hotel that paved the way for his award as one of the “Top Five Chefs of Louisiana” by New Orleans Magazine. Farrell opened the hotel’s restaurant Le Meritage in 2009, which featured his signature Southern Coastal style. His innovations took the Big Easy culinary scene by storm; Le Meritage received 4 Beans and 4-Star ratings from the city’s top restaurant critics, and was awarded “Best New Restaurant” by New Orleans Magazine within just six months of opening. Le Meritage was also featured by Esquire magazine as one of the “Top Five Post-Katrina Restaurants.” Farrell later opened a second restaurant at Maison Dupuy called Bistreaux New Orleans, which introduced a more casual experience with his “inspired comfort food” and was also awarded New Orleans Magazine’s “Best New Restaurant” accolade.
Now Chef Farrell is lending his talents to the restaurants right on Westin Grand Cayman’s property. Not to brag, but we have some of the best eating on the island, and Chef Farrell is taking it to the next level. And as a special thank you to all the kind remarks we frequently receive from guests of the resort and restaurant-goers, we decided to leave you with a treat: an excellent Chef Michael Farrell-created dish. So grab your chef’s hat and give this Seared Foie Gras a go in your own kitchen. Bon appetit!
Seared Foie Gras
RECIPE:
½ lb. lobe of Foie gras
3 apples
¼ lb. butter
½ tsp. Cinnamon
Olive oil
Sea salt
Balsamic vinegar reduction (can be purchased at a good market)
Process:
-Cut foie gras into 5 pieces (aprox. 1 inch thick), keep cool
-Peel apples and place in sauté pan with butter and cinnamon , let cook on low heat for 45 minutes with lid on.
-Sear foie gras in a pan on medium high heat until dark brown on both sides place on napkin.
-Put apples on plate, foie on top, drizzle balsamic reduction over plate and sprinkle sea salt on top of foie gras to finish.
Serve with a good Sauternes wine!
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The Westin Grand Cayman Seven Mile Beach Resort & Spa is in the heart of Grand Cayman. Named to Condé Nast Traveler’s Gold List, the resort has been recognized for its excellence. With easy access to Grand Cayman’s best attractions, including scuba diving, shopping, and golf, guests will enjoy a relaxing getaway.
Phone: 345.945.3800
Fax: 345.949.5825
Toll Free Reservations: 1.800.937.8461
