Executive Sous Chef, Saravanan Appadurai

Tree-peppercrusted tenderloin steak with a sweet plantain, eggplant gateaux, sautéed petit garden vegetables and a Madeira glaze.

It was the Grand Cayman Marriott Beach Resort that played host to the recent food and wine festival, Cayman Classic 2006. In association with the Cayman Classic celebrity chefs Bruce Sherman and Aaron Sanchez, fine wine Sommelier, Joshua Wesson and two of its own chefs, the Resort presented its menu, A ‘Taste of Cayman’ at its beachside restaurant Solana at a gala dinner.

Chris Sariego, Managing Director said he was delighted that the Resort was able to play such a large part in the hosting of Cayman Classic, 2006. “We were honoured that the Department of Tourism chose to hold the opening gala dinner at our beautiful beachside restaurant, Solana,” he said. “Our expectations were greatly exceeded by the menu that was collaboratively produced by the visiting celebrity chefs, Bruce Sherman and Aaron Sanchez, and our very own in-house chefs.

“It was a privilege to observe the visiting chefs ‘make their magic’ in our kitchen, and I personally was very proud of our very own Executive Sous Chef, Saravanan Appadurai, and our Chef de Cuisine, Roman Dolejs.” The gala dinner was one of many highlights at this year’s Cayman Classic. “ We particularly enjoyed the traditional Caymanian cooking displays, which were hosted in our Ballroom, where we firsthandedly got to witness the art of cooking snapper and land-crabs,” added Mr Sariego.

“The culinary show was outstanding, which was a reflection of the experience throughout the whole of the evening. Furthermore, published wine connoisseur Joshua Wesson, not only shared with us his expertise, but his passion and enthusiasm made the experience of learning about his art entertaining and exciting. “It was absolutely our pleasure to host this event at our Resort, and we would be thrilled to have them here next year, and every year after that!”

Food and wine connoisseurs arrived at Solana for an evening of fine dining and the combined menu started with an Amuse Bouche, a blackened red snapper on a tropical fruit and couscous salad accompanied by cucumber and mint mojo. The first course of the menu was designed by the Resorts’ Executive Sous Chef, Saravanan Appadurai and Chef de Cuisine Roman Dolejs. They have both introduced their own unique flair to the Solana menu and have succeeded in creating a tantalizing taste which is a Caribbean fusion of their Asian and European influences. .

The wines were paired and introduced by Joshua Wesson, Co-founder and Wine Director of Best Cellars. Mr. Wesson is a leading authority on the pairing of wine and food, writes for numerous magazines and is a featured contributor on The Today Show, Good Morning America, and the Fox News Channel.

Mr. Wesson entertained the gala dinner guests with his huge knowledge and enthusiasm about the wines he chose to showcase on the ‘Taste of Cayman’ menu. Celebrity Chef, Bruce Sherman and owner of Chicago’s famous North Pond Restaurant, only uses exceptional ingredients and only those that are available during the height of their season. It was therefore no surprise that Chef Sherman chose to prepare one of the Caribbean sea’s most prized ingredients to star in the second course of the evening, the spiny lobster. He presented the spiny lobster to the guests attending the gala at Solana with a soft-boiled farm egg, a parsley coulis sauce and smoked caviar cream. Accompanying the freshly caught Caymanian spiny lobster was a glass of Babich Unoaked Chardonnay 2004, a New Zealand chardonnay which harmonised perfectly with the fresh flavours employed by Chef Sherman.

The Marriott’s chefs followed the lobster with an island-style scotch bonnet gazpacho and a herb crostini. The fine blend of fresh vegetables and fruit spiced up the lively crostini and was a favourite with the diners. To keep the course at a chilled constant, the zesty New Zealand sparkling white wine, Lindauer Brut NV was served. The final savoury course promised to keep the diners’ tastebuds sizzling, Caribbean style.

The Marriott’s chefs chose to serve a delicious three-pepper crusted tenderloin steak with a sweet plantain, eggplant gateaux, sautéed petit garden vegetables and a Madeira glaze. The wine chosen was a Californian red, the Estancia Meritage 2002. Its black cherry and blueberry flavor perfectly complimented the fiery taste of the tenderloin steak and the sweetness of the fresh spring vegetables. The final turn of the Taste of Cayman combined menu was presented by the former co-host of the Food Network’s Melting Pot, Aaron Sanchez.

Chef Sanchez thrills New Yorkers at his Manhattan restaurants Palador and Centrico with a cooking style that marries Mexican traditions with an American perspective. The Cayman Classic gala dinner ended their feast with one of Aaron Sanchez’s famous signature dishes, the Flan de Coco, served on a bed of tropical fruit salsa. The vanilla, coconut and cinnamon ingredients of the Flan de Coco perfectly complimented the final glass of Taylor’s white port NV.

Solana on Seven Mile Beach is open seven days a week and promises to thrill your senses with the smells of local spices, sounds of the sea, tastes that will inspire and sights of the most breathtaking sunsets on Grand Cayman.