Ritz-Carlton Magazine - Fall 2012 - Chinese - (Page 72)

G O U R M E T T R AV E L FRESH DIRECT From left: The catch of the day is delivered to Seven Mile Beach; Anthony Bourdain gets a hand from fellow chefs. CAYMAN COOKOUT I MAG I N E TAL K I N G T U N A W ITH TH E W OR LD ’ S TOP C H E F S AG AI N ST T HE BACK DR O P OF A BLUE CA R IBBEA N S KY A N D SEA. KATH Y Y L CH A N D R O P S IN ON A FOUR -DAY FEA ST T 72 W W W. R I T Z C A R LT O N . C O M To paraphrase Chef Eric Ripert, the fish is the star of the plate. Getting the stars of the kitchen and the stars of the plate in the same place — well, that’s another skill entirely; but, it’s one that Ripert seems to have honed. After just four years his Cayman Cookout counts among world-class culinary events. Every January, about 10 top chefs from the U.S., Canada and Europe touch down at Owen Roberts International Airport, families in tow. For the next four days, Grand Cayman Island becomes the epicenter of epicurean sizzle in the Caribbean. Anyone who knows their onions knows that Ripert is the French-born head chef and co-owner at http://WWW.RITZCARLTON.COM

Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Fall 2012 - Chinese

Ritz-Carlton Magzine - Fall 2012
Contents
Contributors
Editor’s Letter
President’s Letter
Falling in Love With ... San Francisco
Design
Technology
On the Boulevards
Shopping
Jewelry
Watches
Art
Gourmet Travel
Wellness
Golf
Vienna
Okinawa
Fashion
Culinary
Let Us Stay With You
Heritage

Ritz-Carlton Magazine - Fall 2012 - Chinese

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