A Cayman Culinary Experience
Recapping the 12th Annual Cayman Cookout...
A month ago, I had the pleasure of attending the 12th Annual Cayman Cookout. Established by Chef Eric Ripert (Le Bernardin, NYC) the epicurean weekend serves up four days of lavish dinners (think truffle, caviar and Moet galore), boozy events (international rum tastings, a beach bash) and educational (but fun!) demos by the best in the food and beverage worlds. It pains me to revert to the cliche ‘a weekend I’ll never forget’ but it truly was—so much so that I am already looking into going on my own next year, because it was that memorable.
As I posted on Instagram during the event, many friends and family were asking questions like “Where on earth are you?” and “What exactly is this event?” I mean, I’ll admit, it looked like one big party and I can’t argue, it was one of the most fun assignments I’ve covered. But since I was posting in real time and some of it was taken out of context I wanted to share more about what I did learn from this incredible foodie weekend in paradise, should you be interested in looking into next year’s event (I promise it’s worth every penny).
As an attendee you have access to 74 ticketed events (that number may fluctuate). Once ticket sales open, act quickly since many of the repeat and highly anticipated events sell out. By booking with The Ritz-Carlton, Grand Cayman, you’re awarded special access and discounts, plus the property is a dream and it’s the most convenient way to roll out of bed and never miss a beat during the weekend. Events range from themed lunches and dinners, to after-hour parties, a beach bash accessible via catamaran, as well as a private plane trip to another island with one of the celebrity chefs as a host.
It’s often perceived that chefs are arrogant and ruthless, but all of the world-renowned chefs in attendance were confident, yes, but humble, human and only wanted to have fun. After I checked in to The Ritz-Carlton (the hosting property of the annual event), I bumped into Chef Clare Smyth in the hallway and she appeared to be coming back from the gym, she smiled so welcomingly even though she had no idea who the hell I was and that’s when I knew the weekend was off to a great start.
I also danced alongside Laetitia Rouabah (Benoit, NYC), got sprayed in the face during a champagne shower by Jose Andres, was asked to take a photo with Daniel Boulud (instead of the other way around!), discussed cultural appropriation with Andrew Zimmern, shared a plate with Emeril Lagrasse, our toes in the sand and so much more. As a guest, you have intimate access to the character of chefs in attendance, and it’s one of the outstanding factors of the event.
Cayman has an incredible food scene in itself. This year, the Flavors of the Cayman event hosted by Andrew Zimmern, introduced attendees to just that—the flavors and culinary trends across Cayman's local restaurants. A series of stalls served up local delicacies like the invasive lionfish, iguana pate, rum cake, crispy Caribbean chicken and curried goat. All the stalls represented a local restaurant and emphasized Cayman’s culinary culture of its own for guests who want to return another weekend and still eat well. The Cookout is an impressive example of using an international stage to bring attention to local talent.
I could go on and on about this trip of a lifetime but if you're a foodie, even if you're not a foodie, I want to save some of the surprises for you to witness yourself. It's difficult to accurately portray the culinary experiences as well as the slew of activities at your fingertips during the Cayman Cookout so I urge you to watch this space in anticipation of next year's event (January 14-18, 2021) so you can experience it all too. Any questions, in the meantime, you know I'm always here!
Xo,
J