Cayman Cookout Event surrounded by a sand castle

Party will take place in largest sand castle ever built here

Imagine if you will, a beach. Not just any old beach, but world famous Seven Mile Beach – at its best, in front of The Ritz-Carlton, Grand Cayman.

Mix in cocktails.

Now add food stations on that beach and put some of the world’s best chefs, like Eric Ripert, Jose Andres, Michael Schwartz, Charlie Trotter, Rachel Allen, Cindy Hutson, Dean Max and Jennifer Carroll, behind those food stations serving globally influenced gourmet cuisine.

Then put the whole party in the largest sand castle ever constructed on Grand Cayman.

Sound like a fantasy come true? At Surf and Sandcastles, a 2011 Cayman Cookout event on 14 January, fantasies can come true.

The organisers of the Cayman Cookout figured that a Caribbean culinary festival had to involve sand under your feet at some point, and this year there will be multiple events on the beach. But who could have imagined an event enclosed by a giant sand castle?

Tami Corday, director of meetings and special events at The Ritz-Carlton, Grand Cayman, said the sand castle will include sand sculptures of local sea creatures, shells, surf boards and beach toys.

“A company called Sandtastic, who is world renowned for their sculptures, will be creating a life-size sand castle, which will enclose the party,” she said. “Construction will begin on 9 January and continue all the way up to the afternoon of the event.”

In addition to being amazed by the majestic sand castle, guests will be equally amazed by the 11 live-action food stations, many of which will serve the food of the celebrity chefs on hand.

The variety of the food is designed to satisfy any appetite. There will be the sophistication of Charlie Trotter’s roasted turnip and duck confit; the freshness of Dean Max’s local Brasserie Catch wahoo sashimi; the fusion of Michael Schwartz’s sweet and spicy pork belly with kimchi; the comfort of Jose Andres’ Philly cheese steak; the creativeness of Jennifer Carroll’s steamed Blue Bay mussels with zucchini pesto and black olive foam; the elegance of Rachel Allen’s roasted rack of lamb with spinach-walnut pesto and red currant jelly; and the powerful flavours of Cindy Hutson’s pan-sautéed swordfish in a smoked tomato, corn and Andouille sausage Creole sauce. Add to that some Caribbean dishes – like callaloo stuffed goat, conch, snapper, tuna and shrimp – from the two Ritz-Carlton stations, and most people won’t have room left for the cheese and dessert stations.

No good beach event is complete without beverages, and Caybrew and Jacques Scott have teamed up to bring a variety of drinks, including sparkling, red and white wine; Zacapa Rum, Ketel One Vodka, Heineken and Caybrew.

To add to the Caribbean feel of the event, the band Heat will play island tunes while guests sip their drinks and mingle with guest chefs.

“That’s the beauty of this event,” said Mrs. Corday. “The attendance is limited to maintain an intimate environment where guests are able to chat with and take photos with the talent.”

As would be expected for an event on the beach, shoes are optional.

“We encourage island attire and barefoot – sundresses, shorts, and linen shirts,” said Mrs. Corday.