Chef Thomas Tennant is Out of the Kitchen and at Your Table at The Ritz-Carlton, Grand Cayman

Michael's performance last year was on the money. Can Thomas top it?

While guest chef Molly Brandt of Royal Caribbean’s 150 Central Park on Allure of the Seas joins Michael, Bradley, and Hedy to put out a seminole meal to remember off one of Coconut Grove, Florida’s most exotic and lush Biscayne Bay viewpoints, Thomas will have an audience unto himself at 7:00 p.m. on October 27 at The Ritz-Carlton, Grand Cayman’s annual Out of the Kitchen: Cayman Culinary Society Awards Gala & Charity Dinner.

One great chef from each of the island’s best restaurants are once again stepping out of their kitchens to handle a table of 14!  Last year Michael took the reins to represent Michael’s Genuine Food & Drink Grand Cayman in Camana Bay with the menu pictured. Thomas may not have as fancy penmanship (check out the 86 board from yesteryear!), but he has been known to catch some of the lionfish he cooks and is giving Jefe a run for his money with these three courses:

Three Crudos
Tuna Tataki with  fried okra, chorizo aioli, mizuna
Diver Scallop with grilled scallop roe, season pepper, fresh coconut milk, almond
Lionfish with preserved meyer lemon, daikon radish, fennel pollen, jade dressing

Roasted Breadfruit Salad
local avocado, shaved red onion, local thai basil, homemade organic ricotta, meyer lemon vinaigrette

Slow Roasted Allspice Pork Belly
local pumpkin mash, mustard-green sauce, brown butter, allspice glaze, pork rinds

A dessert and cheese buffet, surely the impressive likes of which we’ve had the opportunity to sample at its Cayman Cookout Sunday brunch two years running, will be provided by The Ritz Carlton, Grand Cayman and Executive Chef Frederic Morineau. CI$145 per person includes wine pairing and gratuity, and benefits the Cayman Culinary Society and The Ritz-Carlton, Grand Cayman’s Culinary Arts Scholarship. There are still tickets left at Thomas’ table – gasp! – so get them while they last by calling 345. 815-6912.

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