Dear Members,
As November approaches and the unveiling of Blue's renovation gets ever closer, we are delighted to provide you all with this formal invitation to the IWFS Cayman Islands Branch's Gala Dinner at Blue by Eric Ripert and the Ritz-Carlton! We will have the privilege of being some of the very first people to see Blue's new look.
As ever, we have arranged this Gala Dinner to coincide with a visit to the Island by Chef Eric Ripert, and we hope very much to see him during our event as he oversees the restaurant's grand re-opening after the summer and the renovation. As you will see below, the extremely talented Chef Thomas Seifried has prepared a fabulous menu for our event, and our Wine Team has selected some truly exceptional wines from our cellar to pair with his dishes.
Please RSVP as soon as possible if you would like to attend or if you have any guests whom you would like to bring. As ever, guest places will be confirmed when all members have been accommodated. To be added to the guest wait list, please confirm the name of your guest.
Price: CI$500
Date: Thursday, 14 November 2024
Time: 6:30pm
Where: Blue, by Eric Ripert, The Ritz Carlton
Dress Code: Black Tie with Medallions
Menu and Wine Pairings
CANAPES AND CHAMPAGNE
Henriot Hemera, 2008
A wonderful maker from a simply exceptional vintage. A blend of six grand cru villages.
This Champagne, the premier cuvee of Henriot, is a blend of equal parts chardonnay and pinot noir and it is aged for 12 years on the yeast lees before release.
It has a rich intensity, with notes of brioche, peach and chalk, with a fresh finish as a result of the low dosage.
________________
Course 1 - striped bass
Striped Bass Slivers, Corn, Sweet Potato, Aji Amarillo Emulsion
Hansell Cuvee Alyce Chardonnay
This highly rated Chardonnay is a blend of Hyde, Hudson and 95 clones.
The richest and deepest of these Chardonnays from Hansel, it has notes of vanilla, lemon confit, tangerine oil, marzipan and burnt sugar.
________________
Course 2 - LANGOUSTINE
Lightly Seared Langoustine, Pineapple, Cauliflower, Indian Spiced Sauce
Frederic Emile Riesling, 2016
This is an outstanding dry Riesling.
A product of the iconic Trimbach - one of the most esteemed producers in the Alsace.
________________
Course 3 - SOLE
Pan Seared Dover Sole, Romaine Heart, Truffle, Parmesan – Vichyssoise
La Clarte de Haut-Brion, 2017
Robert Parker says that this wine "comes roaring out of the glass with bold notes of fresh apricots, pineapple and lime cordial plus hints of chalk dust, straw and coriander seed with a touch of honeysuckle.
Medium-bodied, the palate has electric intensity with bags of stone and tropical fruit layers and a wicked backbone of freshness, finishing long and zesty."
_________________
COURSE 4 - TOURNEDOS ROSSINI
Seared Wagyu Tenderloin, Foie Gras, Truffle, Maderia Jus
Château Duhart-Milon, 2009
This wine is powerful yet youthful, with dense, blackcurranty, bramble complexity, earthy depth.
It has a gravel note as a result of the terroir
Berry Brothers describe it as "a very rewarding wine".
_________
kiwi
Compressed Kiwi, Yoghurt Sorbet, Cucumber-Mint Broth
_________
course 5 - BLACK FOREST
55% Equatoriale Chocolate, Tahitian Vanilla, Cognac, Cherry Clafoutis
Dessert Wine - TBC
Following dinner attendees will be partaking of cognac specially bottled for the IWFS, the Prunier Trilogie Grande Champagne. Prunier is one of the oldest cognac producers and is still family run.