Before I begin – apologies for my
literary absence – I have been distracted with life, but I am now returning to
my blog. Stay tuned…
White sand beaches and palm trees
makes me happy…very happy; however, there comes a moment that is just so
compelling that one must act, without question or hesitation. I found the reference to Eric Ripert’s
Cayman Cookout 2014 in the August issue of Saveur but this time I was
catapulted into a series of moves that by my calculations should deftly place
me in the midst of one of the most fantastic ocean-side culinary experiences
imaginable. I am shaky with
anticipation…wha whaaat? Ok,
imagine this: strolling barefoot on 7 miles of pristine beach, or Rum Point, or
just about wherever, the air scented with floral aromatics, your palette
tingles with lust as you contemplate each day’s menus (yes menus – eating this
and thinking about the next is a birthright!). Yeah, yeah yeah – just a lot of bullshit. Indulge me: world class Chefs, with
stunning global impact, dealers in sophisticated culinary brilliance, yet in
the same instant able to present you with a regionally humble dish composed of
the very freshest ingredients, simply prepared, not overly constructed, and
unbelievably delicious. Grand Cayman
will be one of the most beautiful dining rooms of your wildest dreams, an
unforgettable setting for 4 days of unparalleled tastings, commentary, banter,
repartee…do I really need to go on with this? You get it or you would not be even reading this. Events have not yet been published yet
but you can peruse last year’s agenda to get a flavor of what is likely in 2014
(Google Cayman Cookout and follow on Twitter @caymancookout). Jan 16-19. Tickets go on sale Oct 1, 2013. So be poised at the ready 1 minute
after midnight on Sept 30. All of this sound pretty authoritative –While I have
been to the Caymans on several occasions, this will be my first Cayman Cookout
– sitting here at this precise moment, I know that my every expectation will be
exceeded.
