Southern coastal cuisine from New Orleans has made its mark on the Cayman Islands with the arrival of award-winning chef Michael Farrell as executive chef of The Westin Grand Cayman Seven Mile Beach Resort & Spa. Farrell now oversees all of the resort’s dining outlets, including the AAA Four Diamond-rated Casa Havana. His appointment follows a multimillion-dollar renovation of the resort completed in early 2013.
Before relocating to the Cayman Islands—often called the culinary capital of the Caribbean—Farrell opened Le Meritage at New Orleans’ Maison Dupuy Hotel. His Southern coastal approach quickly drew attention: New Orleans Magazine named him one of the Top Five Chefs of Louisiana and honored Le Meritage as Best New Restaurant within six months of opening. Farrell also launched a more casual concept at Maison Dupuy, Bistreaux New Orleans, which focused on inspired comfort food rooted in regional flavors.
Bringing James Beard-recognized experience to the islands, Farrell aims to blend New Orleans and Caribbean influences across the resort’s culinary program, emphasizing seasonal, fresh local ingredients and thoughtful technique.
Seared Foie Gras
Serves 5
½ pound foie gras lobe
3 apples
¼ pound butter
½ teaspoon cinnamon
Olive oil
Sea salt
Balsamic reduction (store-bought or homemade)
Slice the foie gras into five pieces, about 1 inch thick, and keep them chilled. Peel, core and cut the apples into chunks. In a sauté pan, combine the apples, butter and cinnamon; cover and cook over low heat for about 45 minutes until soft and lightly caramelized.
Heat a skillet over medium-high heat with a little olive oil. Sear the foie gras until it develops a deep golden brown crust on both sides. Transfer to a paper towel to drain briefly.
PRESENTATION: Spoon the cooked apples onto each plate, set a seared foie gras piece on top, drizzle with balsamic reduction and finish with a light sprinkle of sea salt.
Seared Sea Scallops with Corn Nage
Serves 4
For the scallops:
4 large sea scallops
1 teaspoon olive oil
1 tablespoon lemon zest
Pinch white pepper
Pinch sea salt
Toss scallops with olive oil, lemon zest, salt and white pepper and let them marinate for about 2 hours. Heat a pan over high heat and sear the scallops until golden brown on each side.
For the corn nage:
5 ears of fresh corn, kernels removed
1 cup warm corn or chicken stock
2 tablespoons cream, brought to a simmer
Combine corn kernels, warm stock and simmered cream in a blender; purée until smooth and strain if desired for a silky texture. Keep warm.
Garnish:
Fresh peas
Microgreens
PRESENTATION: Divide the warm corn nage among four plates, place a seared scallop on each portion, and garnish with fresh peas and microgreens.
Rabbit Tenderloin © The Westin Grand Cayman Seven Mile Beach Resort
Rabbit Tenderloin
Serves 4
For the rabbit:
4 rabbit loins
24 thin slices pancetta
Fresh thyme
Salt and pepper, to taste
Olive oil
English peas, for tossing with pasta
Clean and marinate the rabbit loins with thyme, salt, pepper and olive oil for about 4 hours. Wrap each loin with approximately five slices of pancetta.
Place the remaining four slices of pancetta on a sheet pan between parchment paper and bake in a 250°F (about 120°C) oven for 10 minutes, or until crisp, to use as a garnish.
For the herb butter:
½ pound salted butter, softened
3 teaspoons fresh thyme
3 teaspoons chopped chives
1 teaspoon chopped parsley
Mix the softened butter with the herbs until evenly distributed; refrigerate briefly if needed to firm.
For the pasta:
8 ounces high-gluten flour
1 tablespoon extra virgin olive oil
1 whole egg
3 egg yolks
½ ounce salt
Combine the flour, oil, egg, egg yolks and salt to form a dough. Knead until smooth and elastic, then rest wrapped in the refrigerator for 2 hours. Roll the dough very thin (about 1/16 inch) and cut into ½-inch by 8-inch strips; use a pasta machine if available.
For the rabbit demi-glace:
5 pounds rabbit bones
2 celery stalks, diced
1 carrot, diced
1 large onion, diced
Salt and pepper, to taste
Brown the rabbit bones and vegetables in a heavy pot, add cold water to cover, bring to a gentle boil, then reduce to a simmer for 4–5 hours. Strain the stock and reduce it until it reaches a rich, saucy consistency. Season with salt and pepper.
PRESENTATION: Sear the pancetta-wrapped rabbit loins in olive oil in a hot pan until golden brown, then finish in the oven to desired doneness. Cook the pasta in boiling salted water until al dente, then toss with herb butter and English peas. Plate a portion of pasta, slice and arrange the rabbit on top, spoon demi-glace over the rabbit and finish with the crisp pancetta.
The Westin Grand Cayman Seven Mile Beach Resort & Spa
Seven Mile Beach
Grand Cayman, BWI
tel 345 945 3800
westingrandcayman.com