Cayman’s Culinary Month 2012 has been a time of delicious dishes, fabulous events and countless opportunities to discover or rediscover exactly why we are the Culinary Capital of the Caribbean.
Friday, 10 February
Event starts at 7pm
The Brasserie
Celebrate with The Brasserie & Fantinel Winery for this year’s Cayman Culinary Month’s Charity Dinner and Auction.
Three generations and 40 years of history have transformed a small cellar into a leading player on the Friulian wine scene. Collections of superior quality wines, capable of distinguishing themselves throughout the world, offer the perfect compromise between the Friulian historical tradition and the desire for innovation. The family estate, boasting 300 hectares of prized vineyards in the Collio, Grave and Colli Orientali del Friuli DOC zones, is a genuine expression of prime winegrowing country with perfect microclimates for the ideal ripening of the grapes.
Guest Winemaker, Marco Fantinel, is the grandson of the founder of Fantinel and along with Stefano and Mariaelena the growth of the company continues. It is in fact thanks to major efforts from the third generation that Fantinel can certainly be numbered among the most important Italian wineries, in terms of quality, quantity and investments.
Marco Fantinel travels tirelessly to bring the Fantinel Brand all over the world, said organisers.
“We are proud and lucky to have him here to show his family’s wines and present the dinner at The Brasserie where Chef Niven Patel will be creating a succulent and innovative five-course menu destined to succeed.”
Seats are limited and CI$95 plus gratuities. For reservations call 945-1815 or email [email protected]
Friday, 10 and Saturday, 11 February
Event starts at 6pm
Blue by Eric Ripert at The Ritz-Carlton, Grand Cayman
Indulge in one of the world’s best known delicacies at Blue by Eric Ripert as Chef Luis presents a caviar tasting menu to accent your Blue experience. Savour the world of 100 per cent sustainable caviar – its varied flavours, textures and regions. The caviar will be paired with some astonishing champagnes selected by the uber-talented Kristian Netis, head sommelier at the property. Chef Luis tells us all about the ideas behind it.
“My goal in creating the caviar and Champagne menu was to present this familiar delicacy to guests in completely unexpected ways,” says the top talent.
“They won’t be tasting it from a tin can surrounded by ice with crackers and a little fork. Instead I am integrating caviar into dishes prepared in the Blue style and designed to heighten each type of caviar’s distinctive flavour. We even have a ‘caviar’ dessert which mimics the distinctive texture of caviar with strawberries.” Sounds awesome to us.
Costs: CI$150 for the food plus $100 for champagne.
Hamachi tartar, Wasabi jam, trout Ccviar.
House made angel hair, soft poached quail egg, clam sauce, Siberian Osetra caviar.
Cauliflower veloute, Maine lobster, marinated salmon caviar.
Poached Atlantic halibut, vegetable blanquette, golden Karat Israeli caviar.
Strawberry mousse, watermelon and champagne sorbet, strawberry caviar.
There can be no better way to celebrate the end of culinary month than giving yourself one of the more luxurious epicurean experiences anywhere on the planet.
Visit www.ritzcarlton.ky or email [email protected].
And – that’s all folks, for another year at least. Weekender has enjoyed all the events – from the celebrity-studded to the downhome delicious, it’s been fun. We have one suggestion for 2013, though: that Culinary Month is followed by National Exercise Month. But it doesn’t stop there, of course – Cayman’s selection of restaurants ranges from traditional local dishes cooked lovingly by Caymanians to the high-end luxury experiences that truly does mark the island out as something special.
Rest assured that Weekender eats regularly – nearly every day, in fact – and we advise that you do the same. Remember to check out Cayman Free Press’ brand new culinary magazine, Flava, currently available free from all good stores.
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