All roads lead to Rum Point this Saturday, 22 January, for a delicious Rum Infusion Dinner as Culinary Month continues apace.
Indeed, if you don’t want to drive, there’s a free catamaran leaving from Safehaven at 6pm, Rod McDowall of Red Sail told Weekender.
“On the way over there’ll be a featured rum cocktail and a sunset cruise across the North Sound; there will be nice rums and fine wines paired with the rum infusion menu.
“In the Caribbean, rum is the first thing you think of when you talk about drinks. We have great wine in the restaurants but rum is what the Caribbean’s renowned for. To feature something based on a local process is going to be great, plus it’s working the whole concept of rum and Rum Point into the menu,” Rod says.
The dinner, with beverages from sponsor Jacques Scott, is restricted to 60 people in order to give the highest possible quality of service at the event, with Rum Point Restaurant Manager and Sommelier John Buckley promising a menu of six courses, each of which has been designed with the signature spirit of the Caribbean either as part of the food or as a pairing.
“Rum as an ingredient, like any other type of alcohol, imparts its natural flavour characteristics into whatever dish you’re making. Some people like to use red wine in sauces, for example, and rum is just a different approach. It definitely is a complementary flavour to a lot of different dishes; the other night I made a pork tenderloin with a rum glaze and aromatic ingredients like allspice and ginger which was just amazing and I wanted more, it was so good,” says John.
The sommelier also says that wines to be served with the courses include Pinot Noir, a chablis, Perrier-Jouet Grand Brut champagne and more. Some of the rums include Mount Gay Extra Old and Appleton 12 Year; the menu itself ranges from cola-braised pork butt amuse bouche to venison in a wild mushroom and salsify fricassee served with Ecuadorian dark chocolate jus, as the attendees are taken on a culinary journey to remember.
Ultimately, concludes Rod McDowall, the rum infusion dinner is an illustration of the growing reputation of the Cayman Islands; Culinary Month itself is also a forceful message to the world.
“Cayman has got an enormously wide range of very good quality food purveyors; the restaurant industry is an extremely high standard. I challenge anyone to go anywhere in the Caribbean and come up with the quality and variety of foods we’ve got here. It’s a great talking point and selling point for tourism which is the goal of Culinary Month.”
Tickets are $125, and dinner starts at 7pm.