Taste of Periwinkle & Giveaway
When I think of the Ritz-Carlton hotel, I think of all things luxury. The finest of everything, exciting and fun events and the highest level of service. This extends to the resort’s restaurants including Blue by Eric Ripert, Taikun, 7 Prime Cuts & Sunsets and today’s featured Taste of Cayman participant Periwinkle.
According to their website: ‘Periwinkle celebrates the pleasures of simply prepared seafood, homemade pasta, pizza, and quintessential Mediterranean freshness in this al fresco grill overlooking the resorts winding waterways.’ It’s also kid-friendly (bonus!) as it hosts a nightly outdoor movie theater that shows family movies. That doesn’t mean the food won’t blow you away with its adult sophistication.
Clark Kent and I were invited to lunch to sample some of the best Perwinkle has to offer.
Our meal, designed by the Chef, started with this incredibly tasty Calabaza ravioli. I’m a died-in-the-wool anti-tomato person, so when I saw this dish I winced a bit. I’m so glad I manned up and gave these sun-dried beauties a chance, because the creamy squash coupled with the zesty pecan and flavor-packed tomato nearly made my pass out from delight. Yumapalooza!
The ravioli was followed by this unassuming Tuscan White Bean soup with pancetta, bacon and basil. ‘Tasty indeed!’ said CK. This soup had an awesome texture and was surprisingly velvety considering there was no cream. It’s a great faux-winter dish that gives you ‘comfort’ without the ‘heavy.’ Perfect for Cayman.
Two thumbs way up for the third course. Chef sent us each a personal-sized Rustica Pizza with prosciutto, arugula, parmesan, truffle oil and rosemary-infused cream. This was a fresh and light pizza that gave my tongue a whirl with some very intense, complex flavors. The challenge of keeping everything on the pizza while you ate it made this officially ‘fun,’ in my book. A word to the wise: use a knife and fork 🙂
Up next was a special treat. This veal cheek is prepared sous vide – vacuum packed and cooked in a water bath for 18 hours – and served with homemade gnocchi in a sherry demi-glace. I can see why this is their signature dinner dish. Despite the cheek being a very strong muscle, the meat was super-tender and the freshly made gnocchi were little pillows of ‘Mmmmm.’ Outstanding.
Our final dish, came in the form of a chocolate sandwich with caramel ice cream. Decadent, luxurious and a little bit naughty. Everything I want in a Ritz-Carlton experience!
As our Taste of Cayman series continues, our friends at the Cayman Islands Tourism Association have hooked us up with another cool giveaway. I’ve got Tortuga Rum Cakes from Cayman’s very own Tortuga Rum Company up for grabs for four lucky people.
You know the drill:
Bonus entries! Make sure to leave a separate comment for each entry.
- Follow Taste of Cayman on Twitter
- Tweet this giveaway: I just entered the 2nd @tasteofcayman giveaway! Win a delicious Tortuga Rum Cake at @The_Deep_Dish psdeepdish.blogspot.com
- ‘Like’ Taste of Cayman on Facebook
- Share this post on Facebook
The deadline to enter is December 26th. Good luck!