Southern coastal-style cuisine has arrived in the Cayman Islands by way of The Big Easy. Award-winning chef Michael Farrell is the new executive chef at The Westin Grand Cayman Seven Mile Beach Resort & Spa, overseeing all of the resort’s culinary outlets, including the AAA Four Diamond-rated Casa Havana. Farrell’s appointment follows a multimillion-dollar resort renovation, unveiled in early 2013.
Before relocating to the “culinary capital of the Caribbean,” Farrell opened Le Meritage restaurant at New Orleans’ Maison Dupuy Hotel. New Orleans took notice of his signature Southern coastal-style cuisine, earning Farrell a distinction as one of the Top Five Chefs of Louisiana by New Orleans Magazine. The magazine also named Le Meritage, a critical delight, Best New Restaurant six months after its opening. Farrell’s second outpost at Maison Dupuy was the more casual, inspired comfort food Bistreaux New Orleans.
Bringing his James Beard-recognized talents to the Cayman Islands, Farrell looks to implement a fusion of New Orleans- and island-style cuisines in every aspect of the resort’s culinary program using fresh, local ingredients.
Seared Foie Gras
½ pound lobe of foie gras
¼ pound butter
½ teaspoon cinnamon
Balsamic vinegar reduction (can be purchased at a good market)
Cut the foie gras into 5 pieces (approximately 1 inch thick). Keep it cool. Peel, core and cut the apples into chunks and place in a sauté pan with butter and cinnamon. Let cook on low heat for 45 minutes with the lid on.
Sear the foie gras in olive oil in a pan over medium-high heat until dark brown on both sides. Place on a napkin.
PRESENTATION: Put apples on a plate and place foie gras on top. Drizzle balsamic reduction over plate and sprinkle sea salt on top of the foie gras to finish.
Seared Sea Scallops with Corn Nage
For the seared sea scallops:
4 large scallops
1 teaspoon olive oil
1 tablespoon lemon zest
Pinch white pepper
Pinch sea salt
Marinate 4 large scallops in a bowl with olive oil, zest, salt and pepper. Let sit 2 hours.
Heat pan on high heat and sear scallops on each side until golden brown.
For the corn nage:
5 ears of raw corn, kernels cut off the cob
1 cup corn stock or chicken stock, heated
2 tablespoons cream, brought to a boil
Combine all ingredients in a blender and purée.
For the garnish:
PRESENTATION: Divide the warm corn nage between 4 plates. Place a scallop on the corn nage. Garnish with fresh peas and micro greens.
For the rabbit:
4 rabbit loins
24 slices thin pancetta
Salt, to taste
Pepper, to taste
English peas, for presentation
Clean and marinate the loins in the thyme, salt, pepper and olive oil for 4 hours. Wrap the loins with 5 slices of pancetta each.
Set the 4 extra slices of pancetta in a sheet pan between two sheets of parchment paper and bake in a 250-degree oven for 10 minutes (or until crispy).
For the herb butter:
½ pound salted butter, soft
3 teaspoons fresh thyme
3 teaspoons chopped chives
1 teaspoon chopped parsley
When the butter is soft, mix with the herbs.
For the pasta:
8 ounces high-gluten flour
1 tablespoon extra virgin olive oil
3 egg yolks
½ ounce salt
Mix all the ingredients to make a dough and knead to strengthen it. Rest the dough for 2 hours in the refrigerator. Then take the dough out and roll it 1/16-inch thin. (If you have a pasta maker, you can use it.) Cut the dough into strips ½-inch wide by 8 inches long.
For rabbit demi-glace sauce:
5 pounds rabbit bones
2 celery sticks, diced
1 carrot, diced
1 large onion, diced
Salt and pepper, to taste
Sear the bones and the chopped vegetables in a pot; add cold water until it covers the bones. When the water boils, turn the flame low and simmer for 4 to 5 hours; strain and reduce until the stock has a sauce consistency. Salt and pepper to taste.
PRESENTATION: Sear the rabbit loins in olive oil in a flat pan until golden; season with salt and pepper, to taste. Finish in the oven. Cook the pasta in boiling water until al dente and toss in a bowl with the herb butter and English peas.
For each serving, set pasta on a plate and add sliced rabbit loin. Spoon sauce on top of the rabbit and top with crispy pancetta.
The Westin Grand Cayman Seven Mile Beach Resort & Spa
Seven Mile Beach
Grand Cayman, BWI
tel 345 945 3800
Set to open in 2026, Rosewood San Francisco will be the last skyscraper developed in the downtown region for the foreseeable future. The projected 800-foot-tall property will host a hotel, residences, office and rental spaces. The brand’s third property in California will join Rosewood Sand Hill in Menlo Park, and Rosewood Miramar Beach in Montecito.
The Global Business Travel Association’s (GBTA) Convention 2021 will be unlike any other convention before it, as we come together in person for the first time since the business travel industry drastically changed and look forward to rebuilding and reshaping the future. GBTA Convention 2021 will bring all of us together to learn from experts and each other, in-person at Orange County Convention Center in Orlando, Florida, Nov. 17–19. The safety of our attendees is our top priority. View health and safety protocols.
It’s not even 9a.m. in the sleepy fishing village of Rawai on Thailand’s famous Phuket Island, but already the turquoise waters of the Andaman Sea swarm with local fishermen casting their lines and releasing their nets from the bows of rustic long-tail boats. The scents of lemongrass, incense and sweet pandan leaves season the air as the villagers slowly rise from their beachside bungalows to start their day. In just a few more hours, the fishermen will return with their catches, filling the stalls of the iconic Rawai Seafood Market with buckets of shellfish and displays of fresh filets. Visitors line up each afternoon for the catch of the day, selecting their fish with care before hauling their purchases across the well-worn road to the restaurants opposite the market to have the fish cooked for 100 Thai baht per kilo.
MMGY Travel Intelligence released findings from its 2021 fall edition of its Portrait of American Travelers survey. It revealed the vast majority of vaccinated and unvaccinated travelers are planning trips in the months ahead, but the types of trips are different.
Since its prestige for attracting the world elite grew in the 1960s, Greece remains the go-to destination for glittering holidays. Each step of the journey is enrobed in luxury, from culinary traditions with the highest standard of execution and name-brand, high-end shopping to first-rate wellness locales and elite accommodations, like 5-star hotels, private villas and yachts.
Airbnb.org is an independent non-profit organization dedicated to facilitating temporary stays for people in moments of crisis, sheltering those displaced by natural disasters, offering frontline workers a place to stay at the height of the pandemic and, now, helping Afghan refugees.
Italian hospitality brand AG Group announced an international collaboration with Hyatt Hotels. AG Group’s IL Tornabuoni, slated to open in Florence in October 2021, will be part of The Unbound Collection by Hyatt. The Tribune in Rome will become part of JdV by Hyatt in October 2021.
Without a doubt, the pandemic changed the role of airports in the travel industry. Hamad International Airport’s role evolved in many ways since the pandemic hit. Now, more than ever, airports are responsible for creating a secure passenger experience. As the gateway to Qatar and the world, the safety and wellbeing of staff and passengers has always been at the core of Hamad International Airport’s strategy.
Hotel diversity isn’t where it could be, but it’s a work in progress. Fueled with new energy that emerged from the racial reckoning of 2020, there’s more of a sense of urgency ... and with good reason. There’s plenty to do when it comes to diversity, equity and inclusion in the hotel industry.