Grand Cayman 2017

We headed back to Grand Cayman for our 5th year of doing the Cayman Cookout, followed by a week of diving, eating, and relaxation

Diving

Indigo Divers was booked with a morning charter for the entire week, so I got in 4 days of afternoon dives from Mon through Thurs. Friday afternoon was not possible because it would have been too close to our flight home on Saturday afternoon.

52 images

We arrived at the Marriott early Thursday afternoon and immediately had the first drinks of the vacation waiting for our room to be ready Jan 12, 2017 1:29 PM
1 We arrived at the Marriott early Thursday afternoon and immediately had the first drinks of the vacation waiting for our room to be ready
Max had birthday champagne, cake, chocolates, and balloons waiting for me in the room. I think I'll keep her... Jan 12, 2017 2:13 PM
2 Max had birthday champagne, cake, chocolates, and balloons waiting for me in the room. I think I'll keep her...
Our first time staying at the Marriott on Grand Cayman, the beach side is very nice Jan 20, 2017 11:33 AM
3 Our first time staying at the Marriott on Grand Cayman, the beach side is very nice
Jan 20, 2017 11:33 AM
4
The pool area is fairly small, but it was a pleasant place to hang out. With only 200 or so rooms, it never got overly crowded. Jan 20, 2017 11:36 AM
5 The pool area is fairly small, but it was a pleasant place to hang out. With only 200 or so rooms, it never got overly crowded.
To keep things simple, Thursday night of our arrival we ate dinner on property at the beach restaurant Veranda Jan 20, 2017 11:36 AM
6 To keep things simple, Thursday night of our arrival we ate dinner on property at the beach restaurant Veranda
Friday morning and it's time to start eating and drinking at the Cayman Cookout! Jan 17, 2017 10:44 AM
7 Friday morning and it's time to start eating and drinking at the Cayman Cookout!
Our first event of the Cayman Cookout this year was Friday morning on the beach with Emeril Laagasse Jan 13, 2017 9:38 AM
8 Our first event of the Cayman Cookout this year was Friday morning on the beach with Emeril Laagasse
Friday morning on Seven Mile Beach waiting for the culinary debauchery to begin Jan 13, 2017 9:47 AM
9 Friday morning on Seven Mile Beach waiting for the culinary debauchery to begin
Emeril was completely unprepared for arriving by jet ski piloted by José Andrés Jan 13, 2017 9:55 AM : Emeril Lagasse
10 Emeril was completely unprepared for arriving by jet ski piloted by José Andrés
Eric Ripert walks Emeril onto the stage Jan 13, 2017 9:57 AM : Emeril Lagasse, Eric Ripert
11 Eric Ripert walks Emeril onto the stage
Emeril Lagasse Jan 13, 2017 10:02 AM : Emeril Lagasse
12 Emeril Lagasse
Emeril cuts the finished smoked salmon cheesecake with Chef Chris Wilson, the Culinary Director for Emeril's company, looking on Jan 13, 2017 10:13 AM : Chris Wilson, Emeril Lagasse
13 Emeril cuts the finished smoked salmon cheesecake with Chef Chris Wilson, the Culinary Director for Emeril's company, looking on
Emeril shows how he does Asian-influenced 5-spice baby back ribs that are wrapped in plastic and aluminum foil, and then cooked under low heat in the oven Jan 13, 2017 10:20 AM : video thumbnail
14 Emeril shows how he does Asian-influenced 5-spice baby back ribs that are wrapped in plastic and aluminum foil, and then cooked under low heat in the oven
At the end of the demo, Emeril and the crowd shout out a huge BAM! to try and drown out José Andrés who is being extremely boisterous just down the beach Jan 13, 2017 10:52 AM : Chris Wilson, Emeril Lagasse
15 At the end of the demo, Emeril and the crowd shout out a huge BAM! to try and drown out José Andrés who is being extremely boisterous just down the beach
Next up is Lunch with Terrance Brennan, of Moulin de Mougin, Le Cirque, Picholine, and Artisanal fame Jan 13, 2017 11:13 AM
16 Next up is Lunch with Terrance Brennan, of Moulin de Mougin, Le Cirque, Picholine, and Artisanal fame
Terrance Brennan Jan 13, 2017 11:51 AM : Terrance Brennan
17 Terrance Brennan
Jan 13, 2017 11:55 AM : Terrance Brennan
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The array of amazing Spanish wines paired with lunch Jan 13, 2017 11:59 AM
19 The array of amazing Spanish wines paired with lunch
First course is a white gazpacho soup with a dollop of red gazpacho sorbet on top. Darn, the "chicharrones" is actually a vegetarian miracle, no pork skin included. But it was mighty delicious. Jan 13, 2017 12:13 PM
20 First course is a white gazpacho soup with a dollop of red gazpacho sorbet on top. Darn, the "chicharrones" is actually a vegetarian miracle, no pork skin included. But it was mighty delicious.
Ah, now we have some piggly wiggly. Sea scallops with pieces of trotters in the black truffle sauce. Jan 13, 2017 12:37 PM
21 Ah, now we have some piggly wiggly. Sea scallops with pieces of trotters in the black truffle sauce.
Now we're talking! Wild Scottish red-leg partridge (one of our table companions was the lucky winner by finding a piece of lead shot) with a whole piece of foie gras, a pool of gingerbread foam, and huckleberries. Jan 13, 2017 12:56 PM
22 Now we're talking! Wild Scottish red-leg partridge (one of our table companions was the lucky winner by finding a piece of lead shot) with a whole piece of foie gras, a pool of gingerbread foam, and huckleberries.
Who woulda thunk that dessert could be Roquefort done up as ice cream, meringue, crémeux, and sauternes gelée Jan 13, 2017 1:22 PM
23 Who woulda thunk that dessert could be Roquefort done up as ice cream, meringue, crémeux, and sauternes gelée
Due to popular demand and limited space, this year they doubled up on José Andrés' sessions- the usual one in the morning and a second one in the afternoon. So, after lunch we headed back to the beach for José's entertaining take on gazpacho, seafood fideuà, and sangria. Jan 13, 2017 2:22 PM : José Andrés
24 Due to popular demand and limited space, this year they doubled up on José Andrés' sessions- the usual one in the morning and a second one in the afternoon. So, after lunch we headed back to the beach for José's entertaining take on gazpacho, seafood fideuà, and sangria.
Adding the sofrito to the paella pan Jan 13, 2017 2:27 PM
25 Adding the sofrito to the paella pan
Playing catch with the lionfish. Hopefully the ones that landed in the sand didn't make it into the fideuà. Jan 13, 2017 2:27 PM : José Andrés
26 Playing catch with the lionfish. Hopefully the ones that landed in the sand didn't make it into the fideuà.
Gazpacho time! Jan 13, 2017 2:36 PM : José Andrés
27 Gazpacho time!
Every gazpacho must have a good dose of Spanish sherry Jan 13, 2017 2:36 PM : José Andrés
28 Every gazpacho must have a good dose of Spanish sherry
Gazpacho is served Jan 13, 2017 2:44 PM
29 Gazpacho is served
The final stages of the fideuà Jan 13, 2017 2:46 PM : José Andrés
30 The final stages of the fideuà
Jan 13, 2017 2:52 PM : José Andrés
31
Time to serve up the seafood fideuà with lionfish, squid, and shrimp Jan 13, 2017 2:59 PM
32 Time to serve up the seafood fideuà with lionfish, squid, and shrimp
José Andrés' James Bond-style entrance onto Seven Mile Beach, replete with gold-plated Champagne tommy-guns. Then it's on to make the (very strong) sangria and the seafood fideuà. Jan 13, 2017 3:00 PM : video thumbnail
33 José Andrés' James Bond-style entrance onto Seven Mile Beach, replete with gold-plated Champagne tommy-guns. Then it's on to make the (very strong) sangria and the seafood fideuà.
After sangria on the beach with José, our blood alcohol level was clearly not elevated enough. So, it was time for mixology with one of Max's faves, Charles Joly. Jan 13, 2017 4:01 PM : Charles Joly
34 After sangria on the beach with José, our blood alcohol level was clearly not elevated enough. So, it was time for mixology with one of Max's faves, Charles Joly.
The sampling of rums (although a few of the glasses look depleted at this point), along with bitters and some citrus rind Jan 13, 2017 4:20 PM
35 The sampling of rums (although a few of the glasses look depleted at this point), along with bitters and some citrus rind
Max is so! excited to see Charles again Jan 13, 2017 4:50 PM : Charles Joly, Maxine Klein
36 Max is so! excited to see Charles again
Jan 13, 2017 4:50 PM : Charles Joly, Maxine Klein
37
Saturday morning we drove ourselves over to Rum Point for the Beach Bash. We had done the catamaran ride several times before and we wanted to spend the rest of the day driving around and exploring the eastern end of the island. Jan 14, 2017 1:26 PM
38 Saturday morning we drove ourselves over to Rum Point for the Beach Bash. We had done the catamaran ride several times before and we wanted to spend the rest of the day driving around and exploring the eastern end of the island.
Tranquility at Rum Point Jan 14, 2017 1:25 PM
39 Tranquility at Rum Point
Jan 14, 2017 1:27 PM
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Bernard Guillas is serving up Firecracker Bay Scallop, with buckwheat noodles, gojuchang aioli, and kalibi tangerine ginger Jan 14, 2017 11:37 AM : Bernard Guillas
41 Bernard Guillas is serving up Firecracker Bay Scallop, with buckwheat noodles, gojuchang aioli, and kalibi tangerine ginger
Eric Ripert and his former executive chef Luis Lujan, now at the Ritz in San Francisco, prep Wahoo Tandoori with pickled mango and cucumber Jan 14, 2017 11:38 AM : Eric Ripert, Luis Lujan
42 Eric Ripert and his former executive chef Luis Lujan, now at the Ritz in San Francisco, prep Wahoo Tandoori with pickled mango and cucumber
Lamb chops, yuzu aioli, yumm.... Jan 14, 2017 11:57 AM
43 Lamb chops, yuzu aioli, yumm....
Tony Biggs, ever the character and culinary director for Certified Angus Beef, has me in his sights for a "Black Mamba" burger with fried shisito peppers, bonito flakes, red wine french fries with merlot ketchup, and miso slaw Jan 14, 2017 12:23 PM : Tony Biggs
44 Tony Biggs, ever the character and culinary director for Certified Angus Beef, has me in his sights for a "Black Mamba" burger with fried shisito peppers, bonito flakes, red wine french fries with merlot ketchup, and miso slaw
What would a beach bash be without someone from Moet and Chandon spinning tunes Jan 14, 2017 12:55 PM
45 What would a beach bash be without someone from Moet and Chandon spinning tunes
The just released Moet rosé hits the spot on a hot sunny beach day Jan 14, 2017 12:59 PM : David Zeleznik, Maxine Klein
46 The just released Moet rosé hits the spot on a hot sunny beach day
Charles Joly shows the forearm strength and mallet sizes needed to properly crush ice in a Lewis bag Jan 14, 2017 1:05 PM : Charles Joly
47 Charles Joly shows the forearm strength and mallet sizes needed to properly crush ice in a Lewis bag
Charles Joly and his best fan Jan 14, 2017 1:24 PM : Charles Joly, Maxine Klein
48 Charles Joly and his best fan
The beach bash winds down as the chefs pose for the obligatory parting shot Jan 14, 2017 1:06 PM : Bernard Guillas, Frederic Morineau, Jean-Louis Dumonet, Keith Griffin, Marc Langevin, Roland Passot, Tony Biggs, Tyson Grant, Vidyadhara Shetty
49 The beach bash winds down as the chefs pose for the obligatory parting shot
After the beach bash, we headed over to Starfish Point to see what we could see Jan 14, 2017 1:46 PM
50 After the beach bash, we headed over to Starfish Point to see what we could see
Not much in the way of starfish close to shore, but Starfish Point is a beautiful spot to just lounge and relax Jan 14, 2017 1:51 PM
51 Not much in the way of starfish close to shore, but Starfish Point is a beautiful spot to just lounge and relax
Mr. Gecko says howdy Jan 14, 2017 1:56 PM
52 Mr. Gecko says howdy
After wandering around the island for the remainder of Saturday, we went local and inexpensive to one of our favorite spots Cimboco. Whereas we used to have to drive from the Ritz, it was a convenient evening stroll from the Marriott. Jan 14, 2017 7:11 PM
53 After wandering around the island for the remainder of Saturday, we went local and inexpensive to one of our favorite spots Cimboco. Whereas we used to have to drive from the Ritz, it was a convenient evening stroll from the Marriott.
Sunday 11am and it's time for the champagne brunch and cookoff contest. Manning a prime spot at the entrance is Bernard Guillas making poke from local ahi. Jan 15, 2017 12:06 PM : Bernard Guillas
54 Sunday 11am and it's time for the champagne brunch and cookoff contest. Manning a prime spot at the entrance is Bernard Guillas making poke from local ahi.
Always the showoff, adding toasted nori to the poke Jan 15, 2017 12:06 PM : Bernard Guillas
55 Always the showoff, adding toasted nori to the poke
When Tony Biggs, culinary director for Certified Angus Beef, comes at you like this with eggs benedict over a choice piece of tenderloin accompanied by a mighty tasty Bloody Mary, it's pretty darn hard to refuse Jan 15, 2017 12:20 PM : Tony Biggs
56 When Tony Biggs, culinary director for Certified Angus Beef, comes at you like this with eggs benedict over a choice piece of tenderloin accompanied by a mighty tasty Bloody Mary, it's pretty darn hard to refuse
All sorts of porky goodness from Spain and Italy at the charcuterie table Jan 15, 2017 12:05 PM
57 All sorts of porky goodness from Spain and Italy at the charcuterie table
Uh... yeah.... I'll take some, thank you very much! Jan 15, 2017 1:48 PM
58 Uh... yeah.... I'll take some, thank you very much!
There's still plenty of Jamón Ibérico on that leg for me Jan 15, 2017 1:50 PM
59 There's still plenty of Jamón Ibérico on that leg for me
Layers of deliciousness Jan 15, 2017 12:56 PM
60 Layers of deliciousness
Chef Shetty, owner of Blue Cilantro and current president of the Cayman Culinary Society, serves up some tandoori fish Jan 15, 2017 12:58 PM : Vidyadhara Shetty
61 Chef Shetty, owner of Blue Cilantro and current president of the Cayman Culinary Society, serves up some tandoori fish
Frederic Morineau. executive chef of the Ritz Grand Cayman property, and Jean-Louis Dumonet, executive chef of the Union Club in NYC, relax after the initial rush is over Jan 15, 2017 1:48 PM : Frederic Morineau, Jean-Louis Dumonet
62 Frederic Morineau. executive chef of the Ritz Grand Cayman property, and Jean-Louis Dumonet, executive chef of the Union Club in NYC, relax after the initial rush is over
It's time for dessert and these two cute milk maids are purveying an assortment of moooses Jan 15, 2017 12:03 PM
63 It's time for dessert and these two cute milk maids are purveying an assortment of moooses
Careful assembly of these meringue constructions Jan 15, 2017 1:47 PM
64 Careful assembly of these meringue constructions
Piña colada pineapple jelly rollups with white chocolate mousse Jan 15, 2017 12:55 PM
65 Piña colada pineapple jelly rollups with white chocolate mousse
This was really cool - a kind of molecular gastronomy experiment. The blobs are lemongrass tapioca cooked in coconut milk that have a thin skin barely holding it together. Each dessert has an ampoule of lemongrass creme that you squeeze to inject as filling just before plopping the whole thing into your mouth. Jan 15, 2017 12:03 PM
66 This was really cool - a kind of molecular gastronomy experiment. The blobs are lemongrass tapioca cooked in coconut milk that have a thin skin barely holding it together. Each dessert has an ampoule of lemongrass creme that you squeeze to inject as filling just before plopping the whole thing into your mouth.
There is an actual cooking competition going on during the brunch. Amateur chefs from the local culinary academy compete throughout the year, culminating in the two finalists battling it out in front of a panel of celebrity judges and the public. The winning team receives scholarships and professional kitchen equipment. Jan 15, 2017 1:01 PM
67 There is an actual cooking competition going on during the brunch. Amateur chefs from the local culinary academy compete throughout the year, culminating in the two finalists battling it out in front of a panel of celebrity judges and the public. The winning team receives scholarships and professional kitchen equipment.
The judging panel this year was Anthony Bourdain, José Andrés, Emeril Lagasse, Eric Ripert, and Rainer Zinngrebe Jan 15, 2017 1:01 PM : Anthony Bourdain, Emeril Lagasse, Eric Ripert, José Andrés, Rainer Zinngrebe
68 The judging panel this year was Anthony Bourdain, José Andrés, Emeril Lagasse, Eric Ripert, and Rainer Zinngrebe
Time is up, spatulas are down, and judges start tasting and making notes Jan 15, 2017 1:09 PM : Anthony Bourdain, Emeril Lagasse, Eric Ripert, José Andrés, Rainer Zinngrebe
69 Time is up, spatulas are down, and judges start tasting and making notes
Time for the critiques, one judge at a time Jan 15, 2017 2:10 PM : Anthony Bourdain, José Andrés
70 Time for the critiques, one judge at a time
Jan 15, 2017 2:13 PM : Emeril Lagasse, Eric Ripert
71
Then it is onto the stage for the, now well lubricated, judges to build up the suspense as they get ready to announce the winner Jan 15, 2017 1:25 PM : Anthony Bourdain, Emeril Lagasse, Eric Ripert, José Andrés
72 Then it is onto the stage for the, now well lubricated, judges to build up the suspense as they get ready to announce the winner
José Andrés can't seem to let go of the microphone, much to the amusement of Eric Ripert and Anthony Bourdain Jan 15, 2017 1:26 PM : Anthony Bourdain, Emeril Lagasse, Eric Ripert, José Andrés, Rainer Zinngrebe
73 José Andrés can't seem to let go of the microphone, much to the amusement of Eric Ripert and Anthony Bourdain
And the winning chef, the woman on the left, is congratulated by all Jan 15, 2017 2:18 PM : Emeril Lagasse, José Andrés, Rainer Zinngrebe
74 And the winning chef, the woman on the left, is congratulated by all
Sunday night was my surprise birthday dinner at Avecita in the brand new Kimpton Hotel in West Bay. Max treated me to the tasting menu at the chef's counter which has only eight seats. Jan 15, 2017 7:26 PM
75 Sunday night was my surprise birthday dinner at Avecita in the brand new Kimpton Hotel in West Bay. Max treated me to the tasting menu at the chef's counter which has only eight seats.
Chef Remy Lefebvre discusses what we are about to experience Jan 15, 2017 8:02 PM : Remy Lefebvre
76 Chef Remy Lefebvre discusses what we are about to experience
Avecita's open kitchen Jan 15, 2017 7:49 PM
77 Avecita's open kitchen
This was the amuse bouche. I wish I could remember what it was, but I do remember it was delish. Jan 15, 2017 7:37 PM
78 This was the amuse bouche. I wish I could remember what it was, but I do remember it was delish.
Thin slices of conch over a grilled cucumber with salsa verde Jan 15, 2017 8:03 PM
79 Thin slices of conch over a grilled cucumber with salsa verde
Veal tongue over yucca and saffron rice Jan 15, 2017 8:20 PM
80 Veal tongue over yucca and saffron rice
This was a frozen fennel meringue over green apple Jan 15, 2017 9:17 PM
81 This was a frozen fennel meringue over green apple
This white chocolate beetroot dessert looked like the aftermath from a Quentin Tarantino movie, but tasted much better Jan 15, 2017 9:26 PM
82 This white chocolate beetroot dessert looked like the aftermath from a Quentin Tarantino movie, but tasted much better
Ah, the birthday boy gets a chocolate lollipop! Jan 15, 2017 9:36 PM
83 Ah, the birthday boy gets a chocolate lollipop!
By the end of our vacation we had still not opened the bottle of birthday champagne that Max had staged in our room. So, lunch by the pool before we had to head to the airport consisted of jerk pork and chicken from Peppers Grill across the road, accompanied by sparkling rosé. It really was a perfect combo and a nice end to a great time. Jan 20, 2017 1:21 PM
84 By the end of our vacation we had still not opened the bottle of birthday champagne that Max had staged in our room. So, lunch by the pool before we had to head to the airport consisted of jerk pork and chicken from Peppers Grill across the road, accompanied by sparkling rosé. It really was a perfect combo and a nice end to a great time.