Thursday, January 11, 2018

Excess is now the norm

At least for the duration of the Cayman Cookout, too much is the baseline, and we go only up from there.

Today's events began with a caviar and champagne (I skipped the champagne, of course) lunch that Paramount Caviar hosted at Blue by Eric Ripert.  The menu promised many treats

Click an image to see a larger version.

and the chefs delivered: every dish tasted great, including the dessert, which fortunately for me did not taste too strongly of coffee.  It's hard to complain about a lunch that includes a dish with Ossetra caviar.

Meanwhile, outside the weather rewarded the organizers with a perfect day.

After a short break, I spent an hour sitting under a tent on the beach, listening to and watching a demonstration from Chef Dominique Crenn and her team.  I've never eaten at one of her restaurants, but after tasting her food here, I will hope to do so the next time I'm in San Francisco.

On the way to her demo, a grackle in a nearby bush decided to announce her/his presence.

He clearly was not afraid of me.

Back at the room, the hotel had left this odd treat.

It proved to be surprisingly tasty.

Another break, during which I was lucky enough to enjoy this dusk view. 

It was then time for one of the many Cayman Cookout traditions: the auction and wine fair/buffet dinner.  This is the place at which years ago I bought the week in an Italian villa. The event was the most crowded I've seen it.

Fortunately, the food remained good--though not great--and I managed to escape without buying any stays anywhere in the world.  Though I would have preferred it far less crowded, on balance I have to call it a success.

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