Sunday last saw Scotia Private Client Group fêting their high net worth clients for the 2013 Jamaica Open at The Caymanas Polo Club, and what an occasion it was! Think South Beach chic attire, eclectic sounds spun by ZJ Bambino, and a fresh take on Creole cuisine prepared by specially invited guest chefs Brian Landry and Jeff Middleton of Borgne Restaurant in New Orleans, Louisiana.
Our Thursday Food team beheld an opulent seafood spread inspired by Coastal Louisiana cuisine - their oysters on the half-shell topped with smoked Champagne Taittinger gelée and caviar was certainly a hit. There was no shortage of appetising treats, so do enjoy a peek...
10 Things About Brian Landry
What with former president of the United States Bill Clinton singing his praises after dining at his year-old Borgne restaurant, Thursday Food just had to whisk Chef Landry away for a quick chat. Here's what we learned, in his own words...
1. I'm not as young as I look, I'm actually 36... all the seafood I eat keeps me young and beautiful (laugh).
2. I have three babies, a son and two daughters that I love cooking for, aged seven, six and three.
3. Fishing is one of my favourite things to do, I grew up fishing and I now enjoy teaching my son how to fish.
4. This is my second visit to Jamaica and I'm excited because I've never seen a polo match. My first trip was also for work: I did a Fourth of July party for the US ambassador to Jamaica, which was pretty cool.
5. Seeing people happily eating my food is one of the best things that ever happened to me. It's good to be able to travel the world and treat people to the same kinds of foods I grew up eating, that's one of the best things about my job.
6. I really enjoy Jamaican food, and the next time I visit, I plan to not be working so I'll be able to try lots more. Working with a Jamaican chef is something I'm very interested in, and I hope it can happen in the future.
7. Eat more seafood - that's my advice to everyone.
8. My secret to preparing seafood is simple - do not overcook it. You just need to barely cook it through so that it's nice and moist, that way you won't have to do too much as it will speak for itself. A little sea salt, fresh lime juice and peppers - I mostly use white and cayenne to stay true to the Creole flavours - go a really long way.
9. Favourite thing to eat? Fish that I catch, because that would mean I had a day off from work to relax.
10. Did I say eat more seafood? (Laugh).
— As told to Tameka Coley