Way too much of everything

was the Cayman Cookout's motto for today, or so it seems.  Way too much beauty and sun. 

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Way too much fun, with Chef Jose Andres arriving in a helicopter, from which he leapt into the ocean, where a jet-ski picked him up and dragged him to shore.  He made his hour presentation as much fun as always, his manic energy both boosting the crowd and feeding off it.

He also had his team prepare and share with us an absolutely sinful creation:  Jamon Iberico with Ossetra caviar.

Wow, was it delicious.

Way too much food at Chef Sean Brock's delicious but heavy four-course lunch at Andiamo.

His country ham--a special one he'd started some time ago--with local fruits and heirloom peanuts he brought with him was the lightest of the three savory courses, and it was filling.

Way too much heat under the pavilion tent for Chef Daniel Boulud's presentation, which despite being oceanside managed to wilt many of the audience members.  Despite that, Chef Boulud himself stayed calm and gracious throughout the hour. 

I'd like to say Chef Rick Bayless' presentation had way too much information, because he shared an enormous amount of data with us--as well as serving us a great taco--but it really wasn't.  Chef Bayless is a great communicator who comes across as an amazingly nice guy. 

Way too many people at the Barefoot BBQ on the beach, where a wide assortment of food stands served freshly made delicious small treats while a live band played and people ate, drank, and mingled.  Oh, and we watched a guy in a jet pack perform in the dark over the ocean for us. 

All in all, it was a typically great Friday at Cayman Cookout, which is to say, quite an amazing day.