The Brasserie Restaurant at Cricket Square recently held the first of a new series of events when it hosted guest Chef Dean James Max.
Chef Dean is the executive chef of the popular restaurant 3030 Ocean in Fort Lauderdale, where he offers a menu with sophisticated American seafood creations that change daily.
Renowned as one of South Florida’s foremost seafood experts, Chef Dean heated up the kitchen for the IWFS dinner and then further tantalized tongues at the Brasserie’s Sunday Secret Pleasure.
‘There’s something about the water that is magical to me,’ he said.
His love of the ocean was apparent in his eclectic, Caribbean influenced menu that boasted such dishes as Wahoo sashimi with Savoy cabbage, roasted red snapper with boniato purée and carrot cumin sauce.
Appetizers included a tasty Anjou pear salad with spicy pecans, endive and Maytag blue cheese.
Dessert was a mouth-watering white chocolate and apricot bread pudding.
A third generation foodie, Chef Dean comes from a farming family that inspired his passion for creative cooking with only fresh and flavourful ingredients. He also credits his time spent in Italy and classical training in French cuisine for his precise cooking techniques.
Those techniques were further developed while serving as executive chef at several well known restaurants, such as Woodside Restaurant in California, Mumbo Jumbo in Atlanta and the Brasserie Savoy, one of San Francisco’s leading modern French restaurants.
Chef Dan has just published his first cook book, A life by the Sea, which boasts lots of amazing recipes, insight, cooking tips and gorgeous images cataloguing his love affair with the ocean and the amazing recipes it inspires. There are still copies of the book available at The Brasserie.
Chef Dean enjoyed his stay in Cayman.
‘I hope to be back soon to this awesome island,’ he said.
The Brasserie hosts an array of weekly and monthly special events that often support the local arts among other things.
These special events provide customers with an ever-changing experience in fine dining. The restaurant promised there will be more amazing guest chefs in the near future.