Blog | January 23, 2024

Cayman Cookout Event Highlights

Freshly-caught local swordfish is grilling under a starry sky as guests sip on seasonal cocktails, the soft Caribbean sand in between their toes, while enjoying Caboose-smoked pumpkin and Coco Bluff coconut gremolata alongside their Brasserie Catch. Welcome to The Brasserie’s offering in true farm-to-table style.

There’s always a sense of excitement and the scent of delicious food every new year as well renowned chefs from across the world join our local culinary artists for Cayman Cookout.

January was a foodie’s dream, with a long list of exclusive demonstrations and experiences to educate and entertain including the annual Barefoot Beach BBQ. An event where some of the finest chefs and sommeliers from around the globe come together on our breathtaking Seven Mile Beach to serve you their forte in food and wine. 

Led by Executive Chef, Dean Max, and Chef de Cuisine, Artemio Lopez, The Brasserie team hosted several events during the Cookout including a Harvest Dinner with Guest Chef, Stephen Stryjewki, and his Sous Chef, Ryan Prewitt. 

Have you ever tasted agouti or enjoyed 8-hour slow cooked pork in a ‘Cajun Microwave’ (a cypress roasting box)? Not only a feast for the senses, but an educational adventure held in the Brasserie Garden for those looking to expand their edible horizons. Winner of the 2011 James Beard Foundation “Best Chef South”, Chef Stephen joins a long list of notable chefs who can add delivering a Brasserie Harvest Dinner to their resume. Cold Smoked Captain Dorson’s Snapper and New Orleans Style White Chocolate Bread Pudding (to name just a few incredible menu items), uniquely combined Louisianan and Cayman cuisines in a delicate dance between freshness and flavour.

The next evening was set in one of The Deckhouses at the Ritz Carlton; an intimate Brasserie dinner for 15 guests in a private residence with pairings from one of Australia’s finest wine regions, Margaret River. Hosted by Mark Lewis, the owner of the Cape Landing vineyard and winery, chefs Dean, Arte, Stephen and Ryan prepared a delicious five-course dinner amidst a warm and welcoming ambiance. Representing the winter season in all its glory, Brasserie Garden Tomatoes, Cauliflower June Plum Soup and Pavlova smothered in ‘Coco Bluff’ coconut cream and topped with local citrus curd all featured in this exclusive menu. What would an Australian wine pairing be without wagyu from ‘down under’, and of course Brasserie Catch Red Snapper bringing together an indulgent and international combination of tastes.

And the foodie fun is not over! The Brasserie harvest season brings more incredible produce to the table at our next Harvest Dinner in February with Chicago-based Top Chef winner, Joe Flamm. This Le Cordon Bleu-trained chef with a long list of influential mentors will inspire you with his homegrown Italian recipes passed down from his grandmother. The cocktail reception with canapés begins at 6pm in the Brasserie Garden, followed by a three-course family-style sit-down meal with exceptional wine pairings by our Master Sommelier, Simone Ragusa, who originates from Italy. Friday 23 February, 6-10pm. CI$175 per person (plus grats). To reserve, call +1 345 945 1815 or email us.