Out of the Kitchen at the Ritz
Last night, Clark Kent and I were invited by our friends at the Ritz-Carlton, Grand Cayman to this year’s Out of the Kitchen. It’s the wrap-up fundraiser for the annual Cayman Islands Culinary Society Trade Show (we went last year, remember?) All the money raised goes to the Ritz’s Culinary Scholarship as well as the Culinary Society.
So, here’s how it goes. You’ve got 22 participating restaurants to choose from. Once you’ve chosen which restaurant you want to sit with, you can expect a 3 – 4 course meal prepared by the Head Chef of the restaurant AT YOUR TABLE. You can watch them work their magic, ask them questions and be generally fascinated by their awesomeness.
There were some familiar faces…
…as well as some new ones to The Deep Dish!
And they were all bringing out their best game.
I was fortunate enough to get a spot at The Wharf’s table where Chef Christian Reiter did his best to blow my mind.
(clockwise from top) Butter poached halibut with keta caviar nage and squid ink fettuccine, Chef Michael Robitsch and Executive Chef Christian, yellow fin tuna cigar with lump crab meat and Australian lamb loin ‘Wellington’ with spinach, feta and goat cheese
Mind officially blown.
Well played, Chef Christian.
And of course, there was a Divine Dessert Selection sponsored by the Ritz-Carlton itself. WOWSA!
It was a spectacular evening and I was punch drunk by the end of it. I was lucky enough to know someone at just about every table and the nibbles were in abundance.
A big thank you to the Ritz-Carlton, Grand Cayman for making sure CK and I got to experience such an exciting and delicious event!
Out of the Kitchen Fundraiser – $145 per person
All prices in CI. $1 CI = $1.25 US