Cayman Cookout was a chance for foodies from all over the world to converge on Cayman in droves, for a high-class taste of posh nosh heaven.
There were demonstrations of cooking the most wonderful food imaginable from internationally renowned top chefs, in front of a salivating audience, who waited patiently for a chance to sample the delicious foods they had seen being prepared.
There were also plenty of wine events, for those with a nose for a fruity nutty or oaky bouquet, complete with plenty of glass twirling and taste bud-tweaking-before-tasting, for those who really needed to know if they were delicate, powerful, heady or fresh.
Internationally renowned chef Eric Ripert, just one of the many chefs, owner of the region‚Äôs only AAA Five Diamond Award hosted many of the Cookout events, for which food enthusiasts were often willing to pay hundreds of dollars each.
There were several sections that dealt with making sweets even sweeter, not only to taste but to behold: as with all the cookout offerings, colour, appearance and presentation of food were considered as important as taste.
French pastry chef Francois Payard had his audience enraptured in his Chocolate Epiphany during one of the many demonstrations on the sands of Seven Mile Beach.
Apart from the Ritz-Carlton hotel, where many of the events took place, Camana Bay played host to ‚ÄúThe Ultimate Dinner Party,‚ÄĚ where food and wine enthusiasts each paid more than $300 to enjoy the ultimate Cayman Cookout dinner party.
The Bon Vivant Sunday Champagne Brunch and Cook-Off featured not only the best brunch cuisine imaginable, but a competition between several top chefs, judged by a panel of judges including His Excellency, Governor Duncan Taylor.
(Photos by: Christopher Tobutt)