Global telecoms giant Cable & Wireless, which now trades as LIME in the Caribbean, has been in the Cayman Islands since 1966, a period of more than 46 years. For more than half of those years, Tony Ritch has worked for the company in almost every capacity imaginable.
The waterfront Osetra Bay restaurant reopened in late October with some changes in the menu, kitchen personnel and offerings as it continues to raise the bar on fine dining in Grand Cayman.
Peter MacKay was one of the early entrants to Cayman's captive insurance management sector and he's seen a lot, and been involved in a lot, in his 32 years in the Cayman Islands.
David Kirkaldy discusses his year at the Chamber’s helm, the difficulties in running a business in today’s economic climate and his knack for making eye contact when people are looking for volunteers to head up one organization or another.
Temptation Tuesday at Ortanique restaurant took a tasty turn in September with a new monthly feature that offers fine wine and artisan cheese pairings.
With Cayman Free Press Limited set to observe its 47th anniversary in October, it is fitting to chat with Brian Uzzell, its leader for the past 38 years, and to do so at the Lighthouse Restaurant, an establishment he’s been part owner of for 20 years in December.
Once a year, the creme-de-la-creme of Cayman society don their finery and spend an evening of entertainment and education in support of the Cayman Islands Breast Cancer Foundation.
Joey Hew discussed some of Cayman’s pressing issues during a conversation over dinner at the Blue Cilantro restaurant.
After 15 years in the public sector tourism industry, Pilar Bush stepped away from government in 2008 to form AtWater Consulting Ltd. with her good friend Kathy Jackson. Four years and several controversial clients later, AtWater is thriving. The Journal’s Alan Markoff spoke with Bush over lunch at Casanova’s Restaurant and discussed, among other things, her company, the state of Cayman Islands tourism and how she was one Y chromosome away from being called Pele.
Blue Uncovered, a lunch series offered at Blue by Eric Ripert at The Ritz-Carlton, Grand Cayman allows people to get an behind-the-scenes look inside arguably the best restaurant on the island.
The Cracked Conch restaurant and BlackBeard’s teamed up to bring a little of Europe to Cayman through food and wine.
Dart Realty’s Chief Executive Officer Mark VanDevelde is the point man in negotiations involving one of the most far-reaching deals the Cayman Islands Government has ever entertained. The Journal discussed that deal and other matters concerning the Dart Group with VanDevelde over dinner at Camana Bay’s Abacus restaurant.
Periwinkle Restaurant at The Ritz-Carlton, Grand Cayman has teamed with Tortuga Fine Wines & Spirits to launch a three-part Italian dinner table series that runs through June.
The Jacques Scott Group managing director for the past 11 years, Peter Dutton, sat down over lunch at Agua Restaurant to discuss Jacques Scott’s storied history, its founder and a chance discovery that led a wine revolution in the Cayman Islands.
The Journal’s Alan Markoff sat down for dinner with Premier McKeeva Bush at the restaurant Osetra Bay for a dinner conversation.
Although he’s a young 50 years of age, Leader of the Opposition Alden McLaughlin is a grizzled veteran of Cayman’s political scene. With the country’s next general elections a little more than a year away, The Journal sat down with McLaughlin to discuss the Cayman Islands and its politics over dinner at Karma Restaurant & Lounge.
From commercial airline pilot to the head of rum cake empire, Jamaican-born Robert Hamaty has called Cayman home for nearly 34 years. The Journal’s Alan Markoff sat down with the Tortuga Rum Company owner over lunch at Bamboo Restaurant at the Grand Cayman Beach Suites to get his impressions on the changing times.
Lovers of French wine had a real treat when the Brasserie Restaurant teamed up with Blackbeard’s Fine Wines, Beers & Spirits to showcase Burgundian wines of Maison Louis Jadot.
For goodness saké!
02 November, 2011
There are many myths surrounding saké, not the least of which is that it should always be served hot. But the rice brew is nonetheless picking up traction in the world market because of its food friendliness and compatibility with spirits to create inspired cocktails.
the next segment of the Journal’s series of interviews with Cayman’s
movers and shakers, we sat down over dinner at Camana Bay’s Ortanique
Restaurant with Caymanian attorney Sherri Bodden-Cowan, who has been an
integral contributor to the country’s immigration policy for more than a
05 October, 2011
Premium sipping tequila is becoming a trendy spirit.
Budding chefs are being sought for the Cayman Cookout Bon Vivant Cook-Off Series.
Former Cabinet minister and Leader of Government Business Truman Bodden is no longer in politics, but he still has strong opinions on what’s best for the Cayman. In the second segment of a new monthly series, The Journal sat down over dinner with the long-time politician at the Brasserie Restaurant to discuss Cayman’s state of affairs.
In the first of a new series for the Lifestyles section, The Journal’s Alan Markoff sat down with The Ritz-Carlton, Grand Cayman and Dragon Bay developer Michael Ryan for dinner at Blue by Eric Ripert to enjoy fabulous food, wine and service while having a dinner conversation on a variety of topics.
Photos from the James Beard House Dinner in New York on 10 June 2011
Lamb was the star of the show at the Grand Old House Lamb Caboose Wine Dinner.
The Ortanique Full Moon Island Pig Roasts are lots of fun and tasty as well.
Cayman was well represented by the Brasserie Restaurant at a dinner at the famous Beard House in New York City.