#chefs

#chefs

This year's Cayman Cookout is extraordinarily important as the Ritz-Carlton Grand Cayman celebrates its 20th anniversary, showcasing two decades of culinary excellence and unforgettable experiences.

"We don't have to eat everything. We can just taste a little of everything," says chef Gregory Gourdet at Accra Express, expressing a philosophy of sampling diverse cuisines.

Gavin Len, a pastry chef at Third Falcon in Brooklyn, said Costco is his go-to for many pantry staples, including Kirkland Signature Organic Peanut Butter. "It's creamy, and has simple ingredients. It's really just such a solid peanut butter," explained Gavin. "Plus you can get two huge jars of it for like $10 in stores. The price for quality just can't be beat."

"It's delightfully unexpected and serves the community so well. My go-to order is the goat special biryani, extra spicy-a hearty dish that easily feeds two, with leftovers that reheat beautifully. We also never skip their chana masala."

The star of the show is the queso, which derives its flavor from a Mornay sauce base, dry-aged beef fat, fermented aji dulce, piparra and sugar rush chiles.

"Only those who run a business, much less a hospitality business post Covid, know how tough it is," wrote the restaurant on Instagram, highlighting the unique challenges faced by the restaurant industry amidst the pandemic.