Grand Old House, supported by wine distributor Blackbeards, attracted a good sized crowd for its inaugural caboose dinner and even managed to cater to a wedding simultaneously. Diners watched as the cooks tended to a side of lamb that had been marinating for a day, now slowly cooking over the wood burning stove. Cayman Traditional Arts cooks had been brought in especially to oversee the proceedings and tell the crowd a bit about this old time way of cooking (see below for the caboose in action).
On to the main reason for the dinner – the caboose-cooked lamb (see right). Diners lined up to enjoy as many plates of the main course as they could muster. My first helping was a little on the tough side, I have to say, but thankfully the second was a lot more succulent, which just goes to show that lamb is a tricky meat to cook, I suppose, even with long marinating and caboose-cooking. The wine pairing was a familiar one for us - Charles Smith’s, BOOM BOOM Syrah from Washington State, a spicy, fruity wine (made, apparantly, by a band manager of a rock group). A rocking good choice.
A very rich and creamy Illy Espesso tiramisu mousse rounded things off along with one (or was it two?) glasses of Fonseca BIN 27 Reserve Ruby Port, a big favourite and everything a ruby Port should be - rich, deeply fruity with a raisiny sweetness that makes you crave for more.
Rock stars of the evening: carpaccio, sausage, Riesling and Port.