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Culinary Month showcases Cayman’s flavours
Culinary Month

Grand Cayman is home to a thriving culinary scene. With trendy restaurants, cosy wine bars and lively pubs, there is truly something for every pace and every taste. Indulge in an authentic burger with your feet nestled in the sand; sample tasty tapas in a relaxed setting; kick back with a vibrant cocktail; try spicy jerk from a roadside stand or savour fresh seafood served as sushi or cooked to perfection by one of our many world-class chefs. Just let your taste buds lead the way.

Cayman is rapidly gaining a reputation as the culinary capital of the Caribbean, and rightly so - the quality and diversity of the restaurants and the immaculate five-star service puts many more celebrated destinations to shame.

Culinary Month, which takes place in January, celebrates this high standard of epicurean delight. Kicking off the month is the Caribbean Food and Art Dinner at Grand Cayman Marriott Beach Resort, from 7 to 9 January. This fun-filled event marries local flavours with local art.

The following weekend, 14 to 16 January, sees the Cayman Cookout. Chef Eric Ripert is behind this marvellous line-up of events as friends and guests enjoy a weekend of food, wine and the beauty of the Caribbean, in the stunning surrounds of The Ritz-Carlton, Grand Cayman. A host of world-famous chefs, sommeliers and spirit blenders will offer tastings, demonstration, tours and dinners.

The Lionfish Hunt and Cookout, hosted by Divetech and Cobalt Coast Dive Resort, is a new event in the Culinary Month calendar. Education, conservation and dinner - it doesn’t get much better than that. The Rum Point Rum Drink Competition will be held on 22 January, with the Cayman Islands Tourism Association’s Charity Wine Dinner on 26 January, which features wines paired by guest sommeliers.

Taste of Cayman is now in its 23rd year. The Cayman Islands’ annual national food festival has continued to evolve with this year’s event promising to be the best yet. More than 4000 people attend Taste of Cayman, held in the relaxed ambience of Camana Bay. Attendees taste the best cuisine the island has to offer as local restaurants compete for the title of Cayman’s Favourite Restaurant.

With so many mouthwatering events, Culinary Month promises to be a gastronomic delight for Cayman.

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Meet the chefs

Here are just a few of the culinary masters who will take part in Cayman Cookout.

Eric Ripert
Chef Eric Ripert’s upbringing in France and Spain puts the budding chef in good stead. In 1991, after moving from France to the United States, Ripert became the chef at Le Bernardin in New York, where he is still in charge today. Ripert is also head chef at The Ritz-Carlton, Grand Cayman’s acclaimed Blue by Eric Ripert.

Cindy Hutson
Cindy Hutson is the culinary mind behind Miami’s beloved Ortanique, which has a brand-new outpost in Camana Bay. A self-taught chef, Cindy specialises in preparing seafood delicacies, a throwback to her former life as a sport fishing captain on a 36-foot yacht in Miami.

Michael Schwartz
Since opening the first Michael’s Genuine Food & Drink in 2007, Michael Schwartz has received rave reviews for this ingredient-driven cuisine. Schwartz has now opened his second eponymous restaurant, in Camana Bay, which like its predecessor, has drawn acclaim and crowds. Schwartz was recently honoured with the prestigious 2010 James Beard Foundation Award for Best Chef South.

Dean Max
As executive chef at The Brasserie, Dean Max has a passion for fresh ingredients, which comes across in his mouthwatering dishes. “My love of food comes from living in Florence, Italy, my technique from working with French chefs and my understanding of what freshness is all about from growing up on a farm in Virginia,” Max explains.

Anthony Bourdain
Anthony Bourdain is not your typical celebrity chef. Known as the ‘bad boy of cuisine’, Bourdain has gained a reputation for his witty travelogues and acerbic opinions of the cooking industry. As the executive chef of New York’s famed bistro, Les Halles, Bourdain continues to leaves his mark on the cooking industry.
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