GRAND CAYMAN, Cayman Islands – Eric Ripert, one of the world’s most renowned seafood chefs, will headline a Caribbean weekend celebration of gastronomic pleasures at The Ritz-Carlton Grand Cayman on October 5 – 7, 2007.
Reflecting the creative spirit of a Cayman-style rundown, a stew using local ingredients and long cooked until all the ingredients simply “run down”, Caribbean Rundown with Eric Ripert at The Ritz-Carlton, Grand Cayman will be an island-style celebration of culinary energy.
Weekend events will include a welcome reception on Seven Mile Beach, a cooking class in Blue taught by Eric Ripert, a gala dinner and a fishing trip during which Eric Ripert will show lucky anglers how to make “boat deck ceviche” using their catch.
Tasting highlights will include demonstrations from Le Bernardin’s Michael Laiskonis, recipient of the 2007 James Beard Outstanding Pastry Chef Award, as well as creative pairings with Cayman Sea Salt, a locally produced solar sea salt.
Part of the proceeds from the weekend will provide a young Caymanian chef with the opportunity to embark on his own culinary journey.
Eric Ripert
The Ritz-Carlton, Grand Cayman and Eric Ripert are sponsoring an internship for an aspiring chef to go to New York for a weeklong training immersion at Le Bernardin, Zagat’s top rated restaurant in the city and the recipient of three Michelin stars and a four star New York Times review.
New York aficionados of Eric Ripert’s creations can take advantage of the new non-stop service from JFK recently launched by Cayman Airways. With this convenient flight, gastronomists depart Thursday morning and can be enjoying cocktails on the beach by mid-day.
Weekend packages for the Caribbean Rundown with Eric Ripert are available from $1,429.
