80 roasted Rib Eyes with Parsley Sauce and Local Vegetable Panades…
1,200, 3-ounce Slow-Roasted Short Ribs with Romesco Sauce and Cippolini Onions…
1,100, 3-ounce Sweet Basil Panna Cottas with Strawberry Consomme and Berries…
250, 3-ounce Crispy Pork Bellies with Local Cabbage Kimchi and Crushed peanuts
76 Flip videos…
3 events completed famously!
We’re back in Miami and playing catch up on recaps from this weekend’s events. All in all we’re feeling very thankful right now. Huge thanks go out to our second MGFD family on the ground in Grand Cayman at Camana Bay, especially Jackie Doak, Kristy Rivers, and Crystal Silburn, and all of the amazing people who chipped in with help on equipment, food service, and staff (yes, that’s you Dean Max!) We hear that this morning’s 5.8 earthquake off the coast of Grand Cayman rendered no injuries or major damage, and folks on the ground are safe and sound.
Here’s Friday night’s dinner at The Brasserie. Saturday’s Taste of Cayman and Sunday’s Island Style Organic demo, with a local fisherman and farmer, to follow in the coming days.
A quick tour of The Brasserie garden before dinner. Chef Dean Max even has pineapple growing! That's island for you.
A cabbage patch mingles with tomato vines.
Carrots in the soil.
Trowel, tomato. Tomato, trowel...
Chayote aka "Chocho"
Chocho close up.
Passed hors d'oeuvres included Michael's crispy pork belly spoons with local cabbage kimchi and crushed peanuts.
Plating Ortanique's bite of Toasted Coriander Mahi-Mahi with Local Eggplant, Garlic Chili, and Tomato Saute, Cilantro Creme Friache (background to foreground): Brasserie Chef Brad Phillips, Ortanique Chef/Owner Cindy Hutson, Ortanique Chef de Cuisine Sara Mair, and Ortanique Owner Delius Shirley.
Mahi-mahi. Yummy in tummy.
Dean Max assembles his hors d'oeurves, a tuna tartar and local wahoo sashimi.
Down the gullet!
Chef Paula Desilva's Spiny Lobster Salad with Gazpacho Sauce, paired with 2007 Erre Punto Blanco, Bodegas Remirez de Ganuza, Rioja Spain.
Chef Dean Max plates Cindy Hutson's Local Pumpkin Ravioli with Almond Brown Butter.
Cindy's ravioli was paired with 2004 Remirez de Ganuza Reserva, Bodegas Remirez de Ganuza, Rioja, Spain.
Team Platers: Chef Dean Max's dish comes together assembly line-style, Local Satin Snapper with Weekly Vegetables from The Brasserie Garden.
Rib eyes searing for Michael's Brasserie dinner dish: Roasted Rib Eye with Parsley Sauce and Panade of Caramelized Onions and Local Greens.
Michael and his parsley sauce.
The finished dish was paired with our table's favorite wine of the night, a 2005 Trasnocho, Bodegas Remirez de Ganuza, Rioja Spain.
MGFDers steal a rare moment to sit pretty amidst event producing (left to right): Jackie Sayet, Hedy Goldsmith, Heidi Ladell, and Charles Bell.
The Ortanique team can always be counted on for a ton of fun!
Chefs (left to right) Dean Max, Brad Phillips, Paula Desilva, and Cindy Hutson.
Dean and Michael say cheese amidst the controlled chaos.