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Late Arrivals, Scuba Certification & 6 Course Meals

Chefs Jennifer Carroll of 10 Arts, Michael Schwartz of Michael's Genuine Food & Drink, Soa Davies of Le Bernardin, and Eric Gestel.
Chefs Jennifer Carroll of 10 Arts, Michael Schwartz of Michael's Genuine Food & Drink, Soa Davies of Le Bernardin, and Eric Gestel.


It's a rough job, but somehow Eater Miami correspondent Jackie Sayet has managed to get through all the grueling dinners, cocktails and chef's egos to present us with this exclusive look at the bachannal known as the Cayman Cookout. The spirit of collaboration was alive and well again at Sunday night's gala dinner at Blue at the Ritz-Carlton Grand Cayman featuring six courses by six culinary talents, Louis Lujan, Eric Ripert, Jose Andres, Charlie Trotter, Susur Lee, Michael Schwartz, and Michael Laiskonis. Trotter arrived late for the group photo, claiming he was getting double certified in night diving -- a quip no doubt intended for Andres, who passed his scuba test the day prior.

The chefs and their teams quickly got to work in the kitchen, which was wired for television monitors in the dining room for guests to check out the action. Assembly line-style the dishes came together, one by one in a flurry of tweets and flashes, tweezers and ladles. Chef Andres made sure to put the back-of-the-house camera to good use, doodling and provoking a cheers from the dining room holding up such notes as "Bourdain is a Vegetarian." This of course prompted the writer and Emmy award-winning host of No Reservations to leave his table for a lively sparring of the written word in the kitchen ("Jose, the weed you sold me is no good!") Take a bow chefs. It was a great meal and cap to an even better weekend. So now the question is, who will be invited back next year?

Best sip: 2001 Gran Reserva Remirez de Ganuza Rioja Spain, poured by Ritz-Carlton Grand Cayman Head-Sommelier Kristian Netis.
Best bite: Susur Lee's poached daikon and island scotch bonnet ponzu sauce.

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