Chef Emeril Lagasse’s hotly anticipated “Essential BAM” was a highlight of the 11th annual Cayman Cookout for lovers of Cajun and Creole cuisine. Hosted in the Brand Source Beach Pavilion on the soft white sands of Grand Cayman’s Seven Mile Beach, this culinary demonstration and sampling began like most events at this epicurean extravaganza, with a cocktail!
While award-winning beverage expert Bob Peters served up a French 75, Chef Emeril set about creating the first step of his dish, a seafood boil. Corn, sausage, mushrooms, potatoes, crab and shrimp were all added to the pot to build the layers of flavor that would eventually become a New Orleans’ style seafood remoulade served with trimmed artichokes.
Of course, it wouldn’t be an Emeril Lagasse event without his signature BAM that took the audience by surprise but certainly made sure that everyone was paying attention as he moved on to his next dish.
For dessert, Chef Emeril whipped up a tasty sweet treat inspired by a classic, Bananas Foster, with the added twist of a splash of rum, excitedly exclaiming “because we’re in the Caribbean of course”.
Article by Natalie Toole & Joel Porter
https://www.eatdrinkroam.blog/
While award-winning beverage expert Bob Peters served up a French 75, Chef Emeril set about creating the first step of his dish, a seafood boil. Corn, sausage, mushrooms, potatoes, crab and shrimp were all added to the pot to build the layers of flavor that would eventually become a New Orleans’ style seafood remoulade served with trimmed artichokes.
Of course, it wouldn’t be an Emeril Lagasse event without his signature BAM that took the audience by surprise but certainly made sure that everyone was paying attention as he moved on to his next dish.
For dessert, Chef Emeril whipped up a tasty sweet treat inspired by a classic, Bananas Foster, with the added twist of a splash of rum, excitedly exclaiming “because we’re in the Caribbean of course”.
Article by Natalie Toole & Joel Porter
https://www.eatdrinkroam.blog/