I was going through my photos and was going to pick the top 12, or perhaps the top dish I sampled from every month, but there were too many damn delicious things to account for. I decided to break it up into a few posts and started in January when I had the great fortune to attend the Cayman Island Cookout.  I thought I could devote an entire article to this festival alone, and so I did.

Before the actual cookout I had a few days to check out some of the recommended island restaurants. I went to La Brasserie where Vancouver bartender David Wolowidnyk once worked; his influence still apparent on the cocktail list.  The restaurant has two fishing boats that bring in the daily catch and the mains were all superb.  However, it was the dessert that I remember the most – a peanut butter chocolate creation that I may just have eaten all of. Those who know me know I don’t usually even eat dessert EVER, let alone finish it (unless it’s sticky toffee pudding).

The next night we headed to Osetra Bay where a dish of octopus really stood out. Octopus is a favourite of mine and can be either excellent or as I often receive it, rubbery; this dish was the fortunately the former.

Once the actual Cookout began, the first event, a paella class from one other than Chef Jose Andres was both entertaining and delicious. He arrived via jet-pack right out the ocean and proceeded to produce an olive-oil filled paella in an impressively large pan that would feed a family or four, or just me if I was given sufficient time.

 

 

 

 

 

 

 

Lunch was then a grazing on the lawn of the Ritz Carlton with commentary by Anthony Bourdain. Roast pig, conch fritters, local beer and rum were served. This tender meat and rice was all I needed.

That night we venture out in the rain to a cookout, where Andres again impressed with a toast smeared with fresh butter and uni. Strange to travel to the Caymans to eat something right from my backyard, but this was sublime.  It helped it was served ocean side after a rain storm in GRAND CAYMAN; my taste buds can still recall this vividly.

The next day we were off to Burgers in Paradise at rum point after a brief stop to swim with stingrays where Spike Medehlson greated us with a lamb tzatziki burger.

Other burger highlights included Eric Ripert’s scallop burger and Bernard Guillas shrimp and scallop burger and Adam Seger’s rum punch.

On the final night Chef Dale Mackay crafted a impressive meal including hamachi, cod, and the above Canon of Lamb with sweet and sour eggplant which was suberb.

The Ritz had a farewell Champagne brunch that was the most amazing spread of delights I have ever seen displayed at one time.  Sustainable caviar and meats from Schaller and Weber were what I choose to put on my plate. I am bad at buffets and usually avoid them for this among other reasons as I really can’t eat much in one and generally feel sick at the thought of stuffing oneself silly. I therefore didn’t overindulge on the endless oysters, sushi, crab benny, grilled vegetables, cheese, breads, dim sum, steak and eggs, and a massive selection on desserts, but did spend a significant amount of time observing and photographing these delights; all freshly made and looking superb. The shuttle was departing for the airport and that was the end of this particular culinary journey.  I only wish I was going back this January!