Beyond the Plate with Chef Michael Mina

James Beard award winning chef, Michael Mina, is well known and respected in the culinary world. With the Mina Group having over two dozen restaurants ranging from brasseries to steakhouses to pizza joints, one can assume he's quite a busy man. Luckily for us he took time out of his schedule to attend the 10th anniversary of Cayman Cookout. His culinary demonstration showed audience members how passionate he is in his field and his knowledge of grouping ingredients together. He emphasised his four key components to creating a great dish: sweetness, acidity, fat and spice. He also promoted his brand by ensuring that the audience tried not one, but three different dishes. That's unheard of in the Cayman Cookout culinary demos! I appreciated the fact that Chef Mina and his team created flavourful and simple dishes that home cooks could actually make. He started off with a crowd-pleasing ground pork stuffed pepper, then created a tasty avocado schug with pickled vegetables and ended with a refreshing tuna poke with compressed watermelon and edamame. Overall it was a successful event and I look forward to making all of these at my next dinner party.