Hedy and Patrick at the market.
Update: We bumped into farmer Patrick Panton of East End Garden & Gifts at the farmers market Camana Bay is now holding every Saturday morning, in addition to Wednesday afternoons. A fellow farmer point out my Cochon 555 shirt to Patrick, who has been thinking getting into raising heritage hogs on-island. Patrick is one of our trusted Grand Cayman small farmers with whom chef Thomas has developed a solid relationship since we opened in 2010, growing together. He started out with veggies, then branched out to chicken and eggs… Now heritage hogs were on his mind? When Patrick puts his mind to it, there is no stopping him! So I quickly shot an mail to Michael and hooked Patrick up with Jim Wood, of Palmetto Creek, who raises Herefords in Avon Park that can be found in our porchetta and more in Miami. Jim’s operation is advanced for a small farm but he can likely provide good advice to someone starting out, maybe even help him figure out what breed works best for the conditions on his property… or aid in a breeder stock!
The reasons number many that I love my six visits a year to Grand Cayman my work permit permits. Seeing my favorite people at the restaurant is a little kumbaya but, heck, it’s true. Plus Cirillio, and in today’s case Tony, cook perfect 7 minute egg breakfasts and you don’t know what starting the day off right is until you’ve had one. If only we had a breakfast place… Then there’s the cocktails, like last night’s Rum Runners with Blackberry Brandy that Ryan and I had after riding around the West End in search of dinner. Those drinks just don’t taste right unless you’re drinking them on a Caribbean Island, perhaps with your feet in powder beige sands, an aquamarine sea spread out before you to the horizon. And then there are the sunsets. It’s good to be home.
Ryan arrived Wednesday, Hedy and I yesterday (my earlier flight scored me this amazing sunset on 7 Mile Beach,) and she’s been baking up a storm this morning with our Cayman pastry chef Adriana Duran. It’s cookbook launch time here, and the two quickly banged out 4x the Giant Sesame Fortunes recipe in order to demo them in stages for a Caymanian Compass web video. Tomorrow’s October Farm-to-Table Dinner celebrates Baking Out Loud in a big way with a sweet ending of treats from the cookbook. Click here for the menu,
This is the last of these dinners chef Thomas throws in honor of Cayman’s local farmers for the year, and we’re going out with a saweeeet bang, so come join us! CI$50 per person (CI$45 for Slow Food Members) gets you four courses served family-style, CI $75 includes copy of the cookbook which Hedy will sign for you in-person, and a supplement of CI$40 per person brings beverage pairings.
Click here for the last 24 hours in pictures on the rock and hope to see you tomorrow night at 7:00 p.m. On today’s adventure list? Heritage Kitchen for lunch, a trip to the Havaianas store to remedy my #fail flip flop situation, and a Biergarten our friends at the Brasserie Cayman are popping up with some craft goodness. Slainte! Stay tuned to my Twitter to take the trip with us.
Hedy tossing her muffins! (credit Michael Pissari)
Executive pastry chef Hedy Goldsmith is enroute to the New York City Wine & Food Festival right now, and I too am in the airport about to board a flight to Denver via Dallas for the Great American Beer Festival on behalf of our new beer, Michael’s Genuine Home Brew, but a quick heads up on next week when we will both be in the Cayman Islands to launch her new cookbook in Grand Cayman with the following three events. Menus to come! In the meantime, follow #NYCWFF and #GABF for feeds of the latest at or respective events.
• Friday, 10/19 (6-8:00 p.m.) Baking the Book with Hedy Goldsmith at Bon Vivant ~ Camana Bay Students work with Hedy to bake (and eat!) treats from the cookbook like Popcorn + Peanut Bark and Banana Toffee Panini. Enjoy CI$50 with signed copies of BAKING OUT LOUD available for sale on-site. To reserve a spot, contact Bon Vivant at firstname.lastname@example.org or 345.623.2665.
• Saturday, 10/20 (2-3:30 p.m.) Books & Books BAKING OUT LOUD Signing & Q&A ~ Camana Bay Join Hedy for treats and a talk about her new cookbook, moderated by local food journalist Alan Markoff of the Caymanian Compass. The new author will be available to sign books and share tastes of a few favorite recipes with guests.
• Saturday, 10/20 (7:00 p.m.) October’s Farm-to-Table Dinner at Michael’s Genuine Food & Drink with Baking Out Loud ~ Camana Bay Join Michael’s Genuine and Slow Food South Sound for the next in their monthly family-style dinners in honour of local farmers and this time, with a special emphasis on dessert! Enjoy a four-course dinner featuring local ingredients and dessert that’s a sweet and salty slice of the recipes inside Baking Out Loud. CI$50 per person (CI$45 for Slow Food Members,) CI $75 including a signed copy of the cookbook, and CI$40 per person for beverage pairings. For reservations contact 345.640.6433 or email@example.com.
Paying it forward is part of our DNA, so when we get a chance to work with people who live and breathe this approach to life and business we jump at the chance to collaborate. Again and again. After hosting chef, author and humanitarian Marcus Samuelsson in Miami for a dinner to celebrate his New York Times best-selling memoir, Yes, Chef, in July, we are pleased to announce that executive pastry chef Hedy Goldsmith will reunite with him in New York City for a dinner of her own to celebrate her first book: Baking Out Loud: Fun Desserts with Big Flavors. She’ll be on the TODAY show in the morning showing us how to whip up some of the recipes at home, and then no doubt will hightail it in a cab uptown to begin prep where the Red Rooster roosts.
Marcus’s homage to Harlem’s rich culture and culinary tradition about which those of us who read Yes, Chef learned a great deal is the perfect creative coop for Hedy and her all-American treats, and we are over the moon with the generosity the whole team at Rooster has shown us. Pay it forward…
Tickets are now live online here for the event which will be held Tuesday, October 2 at 6:30 p.m. in their private dining room. The 3-course tasting menu below (subject to change) is $95 or $125 with wine pairings, which include tax, gratuity and a signed copy of Hedy’s book. Congrats to Marcus, too, on his latest honor, being inducted by the U.S. State Department as a member of the first class of the American Chef Corps. A cornerstone of the newly formed Diplomatic Culinary Partnership Initiative, a collaborative effort between the Office of Protocol, the Department of State, and the James Beard Foundation, the program aims to foster greater global dialogue and diplomacy utilizing the universal language of food. Now that’s something we can ALL get behind. Sweet!