We hope you will pardon our lapse in posting recently. We’ve just returned from a vacation—I mean, business trip—to the Cayman Islands, where The Ritz-Carlton, Grand Cayman, hosted its fifth annual Cayman Cookout this past weekend.
This was Schaller & Weber’s first appearance there, and the weekend was as memorable for its celebrated headliners (Eric Ripert, Anthony Bourdain, José Andrés) as it was for some of its lesser-known attendees, who travelled there from all over the world. For Friday night’s beach barbecue, Chef Garry O’Connor put together a delicious spread of our white bockwurst with black pepper spaetzle and truffle jus; bloodwurst with Yukon Gold mash and apple chutney; and bratwurst served with sauerkraut and German mustards. Guests came in unending currents, and when we could keep up, it was great having the chance to interact with foodies from far and wide. Where there are meat mongers, there’s a good chance there might also be cheesemongers, and meeting Bob Reese of Vermont Creamery was one such serendipity. Getting to know Bob and his wife and son made our stay that much more enjoyable.
The busy weekend drew to a close on Sunday, but not before a memorable brunch, where guests were able to taste our signature pates, double smoked bacon, lachsschinken, and cervelats. We also had the pleasure of working with Chef Rainer Zinngrebe, Chef Frederic Morineau, and their team, who made sure the event ran as smoothly as possible from beginning to end.
Thanks to all for such a wonderful experience!