New Yorkers savoured the exquisite tastes of the Cayman Islands last week at in-store cooking demonstrations in Bloomingdale’s, Williams-Sonoma and Macy’s by Chef Keith Griffin from Bacchus Restaurant & Wine Bar and Denise Bodden from the National Trust.
The demonstrations took place 12-16 June as part of the Caribbean Tourism Organization’s Caribbean Week 2006 Celebrity Chef Programme, said a Department of Tourism press release.
The event showcased Cayman recipes, with Chef Griffin showing how local dishes have been adapted over time to appeal to guests’ tastes, and Ms Bodden demonstrating typical dish at a Caymanian home. Cayman Sea Salt was used as one of the ingredients.
Chef Griffin’s dishes included Cayman Conch and Rock Lobster Fritters; Spice Seared Yellow Fin Tuna with Mango-Scotch Bonnet Mustard; Roasted Caribbean Lobster Tail with Goat Cheese and Calaloo Risotto; and Cornbread and Chocolate Pudding with Cayman Honey-Rum Cream.
Ms Bodden demonstrated Stewed Lobster with Coconut Flavoured Rice and Cayman Pickled Peppers from the recipe of Boosie Arch; and Custard Topped Corn Bread from the recipe of Andrea Bothwell.
As well as owning Bacchus Restaurant and Wine Bar, Chef Griffin is the driving force behind the Cayman Culinary Association’s many activities and promotions.
Ms Bodden is the Historical Programmes Manager at the National Trust and is actively involved in the Trust’s local cooking demonstrations.