Events

Never failing to disappoint the Grand Cayman Branch, once again returned to The Brasserie Restaurant for our annual Bordeaux dinner.  The Brasserie is known for its consistently wonderful cuisine, well stocked wine cellar, and fresh herb and vegetable garden on the premises.

Over forty members and guests filled the main dining room for this lovely pairing of our Bordeaux wines and the best the Brasserie had to offer.

Reception – Canapés of Local Turtle Stew, Garden Breadfruit Chip, Garden Callaloo, Cucumber and South Sound Coconut Soup, Brasserie Catch Crudo, Local Pepper Escabeche, and Garden Ackee was served with Gosset Brut Excellence, NV

First Course – Cayman Lobster Bisque served with Ch. Latour-Martillac 2009, cru classée Pessac Léognan

Second Course – Housemade Chipotle Braise Oxtail Raviolis served with Ch. Batailley 1985, 5mes cru classée Pauillac

Third Course – Niman Ranch Lamb Rack, Roasted Fingerling Potatoes, Garden Carrots, Bordeaux Jus with Ch. Pichon-Longueville Comtesse de Lalande 1986 & 1988, 2mes cru classée Pauillac

Dessert – Local Passion Fruit Créme Brulée, Valrohna Chocolate with Ch. De Malle 1989, 2eme cru Preignac

The evening was arranged by Becky Schulz and Tessa Bodden.  Wines were chosen by Andrew Jones and Paul Anderton.

The chef was Niven Patel and Corey Blohm is the new General Manager.