The Jacques Scott Wine Fair and Auction at this year’s Cayman Cookout proved to be a vibrant affair, with live music, fines wines, a silent auction hall and exquisite bites prepared by the Ritz-Carlton’s culinary teams from across the globe.
Although the event was centered around the celebration of wine and winemaking, it was the array of outstanding dishes from food stations lining the ballroom that were the highlight of our evening. Locally sourced ingredients and a host of Caribbean flavours were at the forefront of the menu as attendees enjoyed small plates of gourmet delights such as Jerked Duck Breast, Local Wahoo Sashimi and Shaved Squash Salad.
The dessert table was a sight to behold, featuring stunning creations by the Ritz-Carlton Grand Cayman’s Executive Pastry Chef Melissa Logan and her team that tasted every bit as good as they looked. “The Egg”, a smooth panna cotta with a mango sphere and tiny slice of pineapple mango brioche toast, was an explosion of flavours and one of the stand out dishes of the four-day event.
Not only an exceptional event but also for a great cause, all proceeds from the silent auction of rare items ranging from fine wines to art and iconic memorabilia were donated to the Cayman Islands Cancer Society and The Ritz-Carlton Grand Cayman Culinary Arts Scholarship.
Article by Natalie Toole & Joel Porter
https://www.eatdrinkroam.blog/
Although the event was centered around the celebration of wine and winemaking, it was the array of outstanding dishes from food stations lining the ballroom that were the highlight of our evening. Locally sourced ingredients and a host of Caribbean flavours were at the forefront of the menu as attendees enjoyed small plates of gourmet delights such as Jerked Duck Breast, Local Wahoo Sashimi and Shaved Squash Salad.
The dessert table was a sight to behold, featuring stunning creations by the Ritz-Carlton Grand Cayman’s Executive Pastry Chef Melissa Logan and her team that tasted every bit as good as they looked. “The Egg”, a smooth panna cotta with a mango sphere and tiny slice of pineapple mango brioche toast, was an explosion of flavours and one of the stand out dishes of the four-day event.
Not only an exceptional event but also for a great cause, all proceeds from the silent auction of rare items ranging from fine wines to art and iconic memorabilia were donated to the Cayman Islands Cancer Society and The Ritz-Carlton Grand Cayman Culinary Arts Scholarship.
Article by Natalie Toole & Joel Porter
https://www.eatdrinkroam.blog/