Cayman Islands: The Chef’s Table Volume 1 on January 10
- Course One Featuring Chef Kimberly Lallouz – Founder of two Montreal hot spots – Miss Pret a Manger and Monsieur Restaurant + Bar, Chef Kimberly (Montreal’s most renowned woman chef and aptly nicknamed “boss lady”) offers fresh scallop tartare, truffled rice chips, truffled earth and yuzu gel.
- Course Two Featuring Chef Sean Brasel – The brains behind the award-winning creation, Meat Market, a sizzling contemporary American steakhouse that has taken Miami – and beyond – by storm, Chef Brasel serves a certified angus beef braised short rib ravioli, topped with caramelized onions, capers, bone marrow and lemon nage.
- Course Three Featuring Chef Brad Kilgore – In addition to being a two-time James Beard semifinalist, Miami-based Chef Kilgore was recently named “New Best Chef in America” by Best Chefs America. His dish is a conch sashimi with puffed mushroom and beef tongue katsuobushi.
- Course Four Featuring Chef Tony Biggs and Chef Ashley Breneman – Both based at the Certified Angus Beef Education & Culinary Center in Ohio, Chef Tony Biggs (whom once served as the personal chef to the King of Jordan) and Chef Ashley Breneman (a past contestant on Food Networks Cutthroat Kitchen & CHOPPED Grill Masters) offer a charcoal bamboo crusted certified angus beef filet with bone marrow brulee and a butter roasted Cayman lobster with truffle onion misoyaki demi-glace.
- Course Five Featuring Chef Dylan Benoit – YARA’s very own Executive Chef Dylan Benoit finishes off the dining experience with a selection of petite fours. Originally from Canada, Benoit worked his way through the ranks in various Toronto restaurants and returned to the Cayman Islands after ten months of global exploration to oversee YARA.
Published January 3, 2018
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