Pastry and dessert genius Hedy Goldsmith is a big fan of the Cayman Islands.
The chef spends her time between Michael’s Genuine Food & Drink duties in Miami and Grand Cayman and is looking forward to coming back down for a series of events to promote her brand new cookbook, Baking Out Loud.
“Somebody asked me how long it took to write the book and I told them, 25 years,” laughs the chef.
“It was years of baking, collecting recipes and then whittling it down to 80 to create the book. There was a common thread; everything I remember as a kid. Great flavours and inspiration and things that just inspired me. These are the 80 yummiest recipes of my childhood and currently.”
Food of course has the power to remind people of happy times as well as exciting all of the senses to shout about the amazing experience that it engenders. You might call it eating out loud – or, indeed, Baking Out Loud, which is handily the title of Hedy’s ace new tome.
“The book is about big flavours, creating a kind of noise and making a statement. I want people to be able to take these recipes and be bold, not be afraid and have fun with them,” she reveals.
Hedy reckons that people go through a period of not necessarily baking and kids, for example, represent a great excuse to go back into the kitchen.
“There is something so fundamental about remembering something that inspired you as a kid, and being able to share that with your own kids. It is a wonderful time.
“I wanted the home baker to be the father, pull the book out, not be afraid to bake and create. I didn’t want to just zero in on the moms. And so many men have come up to me and because the flavours are not timid they have been really attracted to the book. I am thrilled by that; the direction of the book really hit home for some of these guys and I love it,” says Hedy.
That family time is great and it’s also another excuse to eat sweets, she laughs.
Cayman’s palate, says Hedy, is intriguing.
“Miami is a very culturally diverse area but there are a lot of South Americans; the palate is different in Cayman, which is sweeter. Flavours are accentuated and very pronounced. For example, when I do ginger it really has to sing ginger.
“Sticky Toffee Pudding was a part of my repertoire I never thought I’d bring back again but on the Island it has made such an impact. It’s sweet, rich, warm food for the islanders. In Miami it is maybe brighter in terms of acid whilst on the Island it’s sweeter, which is very interesting. There is a twist and I love using whatever is growing – the mangoes are just unbelievable,” says Hedy.
The Cayman favourite says she loves coming down this way to find inspiration.
“It is a slower pace than Miami but a more focussed pace. You can really identify with your clients; I walk into the dining room and there is such a warm feel. I feel we have become part of the Island and every day we are trying to understand more about the culture and be part of it rather than put ourselves outside it.
“Soon come is something that I do not practice in Miami but I do on the Island and it is a great way to live – it’s a great lifestyle.”
Hedy’s events are as follows:
Friday, 19 October, 6pm to 8pm
Baking the Book with Hedy Goldsmith at Bon Vivant
Students work with Hedy to bake (and eat!) treats from the cookbook like Popcorn and Peanut Bark and Banana Toffee Panini. $50 with signed copies of Baking Out Loud available for sale on-site. To reserve a spot, contact Bon Vivant at [email protected]
Saturday, 20 October, 2pm to 3.30pm
Books & Books Baking Out Loud Signing and Q&A
Join Hedy for treats and a talk about her new cookbook, moderated by local food journalist Alan Markoff of the Caymanian Compass. The new author will be available to sign books and share tastes of a few favourite recipes with guests.
Saturday, 20 October, 7pm
Farm-to-Table Dinner at Michael’s Genuine Food & Drink with Baking Out Loud
Join Michael’s Genuine and Slow Food South Sound for the next in their monthly family-style dinners in honour of local farmers and this time, with a special emphasis on dessert! Enjoy a four-course dinner featuring local ingredients and dessert that’s a sweet and salty slice of the recipes inside Baking Out Loud. $50 per person ($45 for Slow Food Members,) $75 including a signed copy of the cookbook and $40 per person for beverage pairings. For reservations contact 345.640.6433 or [email protected]