Ritz-Carlton Magazine - Fall 2012 - (Page 72)
G O U R M E T T R AV E L
FRESH DIRECT Clockwise from top left: The catch of the day is delivered to Seven Mile Beach; Anthony Bourdain gets a hand from fellow chefs; Chef José Andres with two lobsters.
CAYMAN COOKOUT
I MAGIN E TA LKI N G T UN A W IT H T H E WORLD’S TOP CH EFS AG A IN ST T H E BAC K DR OP OF A B LUE CA RIB B E A N S KY AN D S EA . KAT H Y Y L C H A N DR OPS I N ON A F O UR- DAY FE A ST
T
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 of Le Bernardin, Manhattan’s threestar Michelin restaurant, celebrated for its extraordinary seafood menu. In 2008, Ripert opened Blue, his AAA Five Diamond restaurant at The Ritz-Carlton, Grand Cayman. Ripert’s dedication to serving exquisite seafood unites Le Bernardin and Blue, although on Cayman, the focus is on fish caught locally and served with Caribbean flavors. In fact, the idea for the Cayman Cookout owes to Ripert’s desire to promote Caribbean food culture among likeminded chefs as well as guests. This year, Chefs Laurent Gras (formerly of L20), François Payard (François Payard Bakery) and April Bloomfield (The Spotted Pig, The John Dory and The Breslin) were among the members of Ripert’s gastronomic dream team. Anthony Bourdain (soon to debut his new food show on CNN) and José Andrés (Spanish-born culinary innovator with an everexpanding restaurant empire) are the team’s two all-stars who’ve been part of the cookout since its debut, four years earlier. Yes, these are the big guns, the talents who appear on TV and write best-selling cookbooks. But Cayman is nothing if not relaxed, and everyone, chefs and guests, spends a good amount of time hanging loose and talking tuna. That pretty much nails the cookout vibe: flip-flops, yes. Pretense, no. Seven Mile Beach is just in front of the hotel, and this postcard-perfect stretch of soft waves and silky sand is where the majority of events take place. Says Payard, “It’s an incredible experience to be cooking with the beach behind
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W W W. R I T Z C A R LT O N . C O M
http://WWW.RITZCARLTON.COM
Table of Contents for the Digital Edition of Ritz-Carlton Magazine - Fall 2012
Ritz-Carlton Magazine - 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
Okinawa
Culinary
Let Us Stay With You
Heritage
Ritz-Carlton Magazine - Fall 2012
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