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

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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.