Mardi Gras In Cayman
“The Great House” pool side and under the stars was the perfect setting for Cayman’s Mardi Gras festivities held March 5, 2011. The beautiful premier condominium complex located on Seven Mile Beach was enchanting. Members and guests arrived to be greeted with a “Hurricane” cocktail. Many attendees brought out some really remarkable masks to add to the glamour of the evening.
Hors d’oeuvres served with the hurricanes were: Frog Legs with Remoulade Sauce, Jambalaya Spoons, and a Raw Oyster Ice Bar were wonderful.
New Orleans Famous BBQ Shrimp garnished with crisp crouton was served with Chateau Montelena Chardonnay 2007, and Kistler, Hyde Vineyard Chardonnay 2006.
Crawfish Étouffée – Crawfish in seasoned roux served over Steamed white rice again joined with Chateau Montelena Chardonnay 2007, and Kistler, Hyde Vineyard Chardonnay 2006.
Two prime Tournedos of Beef served with a Port Wine Demi Glace and Béarnaise Sauce, Potato Cake and Sautéed Spinach & Artichoke Bottoms accompanied by Beringer Private Reserve CS, 1990 and Spotteswood CS, 1989.
The dessert was a Creole Bread Pudding Soufflé with Warm Whisky Cream with Veuve Cliquot Ponsardin, demi sec.
The evening was organized by Becky Schulz and Tessa Bodden. Chef Sean Collins of “Mise en place” Catering and his staff did a really wonderful job for the entire event. Wines were chosen by Andrew Jones and Paul Anderton.