Cayman Cookout’s chef roster draws guests
By Neal Turnage From USA Today
Several years ago at Eric Ripert’s then burgeoning Cayman Cookout at the Ritz Carlton on Grand Cayman, a guest made a telling remark: “I can’t imagine a more beautiful backdrop.” Aside from Ripert’s reputation, the event was still on some level cashing in on its tantalizing mid-January tropical weather to lure guests. Not so much anymore. Name check chefs — Rick Bayless, Lidia Bastianich, Daniel Boulud, Daniel Humm and Jauques Torres among this year’s participants — are attracting guests there for the food first, the weather second.
The signature Barefoot BBQ offers tastes from the island’s hot dining destinations of Miami turned Cayman chefs such as Cindy Hutson (Ortanique) and Dean Max (The Brasserie). But this year marks a turn toward timely dietary issues. Lidia plans to prepare a gluten-free garbanzo bean flour tagliatelle to accompany swordfish.
On the wine side, Cabernets from Napa Valley will be recognized at a Lokoya & Cardinale tasting. And in champagne it’s all about vintage, the older the better. The House of Lanson plans to uncork a 1976 bottle that’s sure to raise spirits.
PHOTO: Chefs toast on the shore of Grand Cayman at the 2013 Cayman Cookout. (Photo: Cayman Cookout)
–Neal Webster Turnage is a writer based on Los Angeles. He reports for Conde Nast Traveler, Montage Hotel magazine and Tatler.
For more on this story go to:
