The last day of the Cayman Cookout kicked off with the Bon Vivant Champagne Brunch in the Ritz Carlton ballroom. Unlimited champagne and caviar? Yes, please! I must have hit up that caviar station ten times to refill my plate with luxurious Bowfin Caviar, Salmon Roe, and Golden Whitefish Caviar. And that was just the beginning! The charming Chef Bernard Guillas manned an enormous seafood station complete with ono, mahi mahi, clam ceviche, wild shrimp, scallop crudo, ice sculptures, and drunken oyster shooters. Everything was deliciously fresh. Among the many dishes that I enjoyed, some of the most memorable included the beef tenderloin with blueberry bleu cheese butter and red wine reduction, Jamon Iberico, and the amazing desserts. Oh, and did I mention the caviar? 😉 While we were feasting and sipping champagne, four local chefs competed in the Bon Vivant cook off. Congrats to the winners, Chef Gina Connolly and Sous Chef Phil Cassingham!
Shrimp and Champagne
Taittinger champagne just keeps on flowing
The charming Chef Bernard Guillas chatting with guests
Drunken Oyster Shooters (pisco lime, aquavit apple, vodka pomegranate)
Beautiful seafood from Chef Bernard Guillas
This made my day! Bowfin caviar, Salmon Roe, and Golden Whitefish caviar
Caviar, blinis, and creme fraiche
Grand Old House: Local herb marinated certified Angus beef tenderloin, blueberry bleu cheese butter, micro greens, red wine reduction
Delicious duck by Executive Chef Vidyadhara Shetty of Blue Cilantro
Doesn’t get any fresher than this! Sashimi prepared by Taikun sushi chefs
Hooray for Jamon Iberico!
The cook off has begun!
Chef Daniel Boulud with the cook off contestants
Anthony Bourdain and Chef Eric Ripert were on the judging panel
Great view of Anthony Bourdain and Chef Eric Ripert on the big screen
My favorite treats: macarons and madeleines!