attended the first of The Brasserie’s cooking class series in the restaurant’s
new state-of-the-art kitchen on Sunday, 12 April.
event was held by James Beard nominated Brasserie chef Dean Max; visiting guest
chef Clay Conley, executive chef of Azul Restaurant at The Mandarin Oriental
Hotel, Miami and The Brasserie’s resident executive chef Brad Phillips.
As the guests
arrived at 11am, they were offered mimosas as they sat at the long table set up
in front of the cooking suite.
chefs prepared a three-course wine pairing menu with the first course being
avocado tequila soup paired with Brancott Sauvignon Blanc, New Zealand 2008.
The second course consisted of 60 Mile Bank swordfish
with ratatouille and anchovy egg salad with tomato sauce paired with Princiapto
Pinot Noir, Italy 2008. The swordfish was certainly the fresh catch of the day
having been caught the night before by Brasserie owner, in King Flowers’
swordfish tournament, The Cayman Swordfish Challenge.
For dessert the
guests enjoyed roasted banana cream brulée, sesame cookies and warm caramelised
bananas paired with the dessert wine Cantadal Dulce, Spain.
each given a recipe folder, to try the dishes they had seen prepared and sample
A question and answer session followed. To
finish off the culinary afternoon, the chefs invited guests outside for a tour
of The Brasserie’s organic chef’s garden.
cooking class was a fantastic experience – from the location (sitting in the
actual kitchen), to the menu, to learning about their home grown produce,
through to the wine pairings and lunch,” said Natalie Urquhart.
“My guest was
a chef, so our ability level was totally different and yet we were both
able to appreciate the class because it was presented in an informal,
accessible and entertaining way.”
afternoon wrapped up with a tour of their nursery gardens which was the icing
on the cake. We’ll definitely be back for the next one.
on the next Brasserie cooking class, join The Brasserie Facebook page or email [email protected] to be added to the email list. Space is limited to 12 guests per class and
tickets must be purchased in advance to secure a spot.