Cayman Cookout 2017

Bettina Bryant
Bettina Bryant
Bettina Bryant was appointed President of Bryant Family Vineyard in 2014, after serving as Vice President for more than five years. Bettina is committed to honoring the legacy her husband Don has created at Bryant Family Vineyard. Bettina’s varied prior experience as a film producer, consultant, art curator and American Ballet Theatre dancer provide her with extensive knowledge and skill in executive management, strategic business development as well as an appreciation for the artistic considerations of the winemaking process. She is committed to ensuring stylistic consistency and producing wines of the highest quality and she is dedicated to the long-term stewardship of the land.
Michele Buster
Michele Buster
Michele Buster has been importing cheese for more than 20 years and is an expert in specialty foods of the Mediterranean. Her experience living abroad in Italy and Spain helped fuel her passion for the business. She has been instrumental in shaping the emergence of unique products in our marketplace over the last decade. Michele and her partner formed Forever Cheese which focuses on cheeses and specialty foods from Italy, Spain, Portugal & Croatia. She spends a good deal of her time sourcing products in Europe as well as traveling the U.S. conducting classes and tastings for the finest specialty stores and restaurants in the country. Recently she has been inducted into the Guilde International des Fromagers as well as been given an award in Murcia, Spain for being the person who most stimulated the agronomy of the region. In April of 2015 Michele was invited to be an honorary member of the D.O.P for the Sao Jorge cheese.
Ray Isle@islewine
Ray Isle
Ray Isle is the executive wine editor of FOOD & WINE, the sophisticated trend-spotting and talent-seeking epicurean brand. In addition to overseeing the magazine’s wine department, Ray writes the monthly column Tasting Room and directs all spirits coverage.

Ray’s articles about wine, food and spirits have appeared in a wide range of publications, including Wine & Spirits, The Washington Post, Martha Stewart Living and Gastronomica. He has been nominated for a James Beard Award. Ray regularly conducts wine-tasting seminars at epicurean events throughout the country and abroad and appears as a wine and spirits expert on national television, including NBC’s “Today”, “CBS This Morning” and CNBC.
Charles Joly@Charles_Joly
Charles Joly
Chicago native Charles Joly is an award-winning, lifelong food and beverage professional. A certified mixologist, Joly focuses on a balance between the classics and his own seasonal original cocktails. His beverage program at the Aviary, which won a James Beard Award in 2013, offers a glimpse at mixology in the golden age of the cocktail. Joly’s career quickly rose in the national and international mixology scene with a long list of competition wins and industry awards. In 2013, Joly launched Crafthouse Cocktails – the nation’s first all-natural, premium line of prepared cocktails. In 2014, Crafthouse was awarded the highest ratings ever received in the prepared cocktail category. But, to his loyal guests and coworkers, he is best known for his rock star appearance, yet refined tastes.
Michael Kennedy
Michael Kennedy
Michael started his career in wine after a fateful summer spent living in Europe after he graduated from Purdue University. His love affair with food & wine culture began in Europe; drinking wine to enhance a meal, and eating food to enhance wine.
This discovery created an appreciation which led to a passion which then led to a career. Michael started working for a boutique winery, eventually becoming Director of Wine Production. Michael then took a sommelier position in Washington, DC with The Ritz-Carlton, landing himself featured in Forbes, The Washington Post, BBC World News, Washingtonian Magazine, Modern Luxury, and others. After two years, Michael moved to The Ritz-Carlton, Grand Cayman, as Head Sommelier managing wine programs for their 6 restaurants, including Blue by Eric Ripert, the sister restaurant to 3 star Michelin, Le Bernardin. During his time with The Ritz-Carlton and Chef Ripert, Blue was named "Top 100 Wine Lists in the World" two consecutive years, "Fifty Next Best in World" by San Pellegrino, and "7th Best Hotel Restaurant in the World", among others.
In 2016, Michael and his wife left the Cayman Islands to launch Component Wine Company, a boutique negoçiant brand focused on the blending varietals that make up the most iconic wines in Napa Valley.
Sashi Moorman
Sashi Moorman’s career in wine grew out of his interest in cooking and food. After graduating from Vassar College in Poughkeepsie, NY, Sashi worked in New York City and Washington, DC, cooking professionally as a line-cook and sous-chef.

In 1996, Sashi moved to Ojai, California to work a five-year apprenticeship with Adam Tolmach at The Ojai Vineyard. In 2001, Sashi joined Stolpman Vineyards. Today, Sashi continues his work at Stolpman Vineyards, as well as at Sandhi, focusing on wines from Santa Barbara County. Sashi and his wife, Melissa Sorongon, also own a small winery and bakery, where they produce small amounts of syrah from distinctive vineyards on the Central Coast.
Rajat Parr
Rajat Parr
Rajat has encountered the best of both the food and wine worlds through his work as wine director for the Mina Group’s restaurants and as partner in RN74. Rajat is one of the James Beard award-winning authors of the book “Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals.” In 2011, Rajat launched Sandhi, a partnership with Charles Banks and Sashi Moorman, to produce Pinot Noir and Chardonnay from Sta. Rita Hills. In 2013, he released wines from his new estate vineyard, Domaine de la Côte, located on the westernmost edge of the Sta. Rita Hills. In early 2014, Rajat took over the historic and acclaimed Seven Springs Vineyard in the Eola-Amity Hills of Oregon.
Bob Peters
Bob Peters
Bob Peters is actually a Charlotte native which makes him as rare and as special as the libations you will find behind his bar. With strong southern roots, Bob has always enjoyed the art of dining and taking care of friends. He is well known for his creative palate as well as for his ability to entertain. When you join Bob for a cocktail, be prepared to linger and let go of the reins. In no time, you will be carried away on a journey sure to delight the senses. Check him out at The Punch Room in The Ritz-Carlton, Charlotte (NC). You will be delighted in what you find and he’ll have the hooch ready.
Madeline Puckette
Madeline Puckette
Madeline Puckette is the content director and co-founder of Wine Folly. Her passion for helping beginners learn about wine is the inspiration behind the award-winning website winefolly.com, and the New York Times best-selling book, Wine Folly: The Essential Guide to Wine. Puckette's background in visual design, music and restaurant hospitality have helped shape her communication of wine through infographics, entertainment and social media. Since the inception of the site on December 25, 2011, Puckette's enigmatic wine designs have been featured online at places like NPR, Fast Company Design and The Washington Post. The Wine Folly book has been published in 20 countries and Puckette acts as a personality on the hit wine documentary, Somm: Into the Bottle
Jeremy Schaller
Jeremy Schaller
Ferdinand Schaller began his career in 1918 as an apprentice butcher and sausage maker in Stuttgart, Germany. After five years, he began looking for opportunities to expand his knowledge and talents, and traveled throughout his homeland for another five years, learning his craft at the sides of masters. Their techniques. Their recipes. Their dedication. All of which he would take with him across the Atlantic Ocean when he signed up in Hamburg for a cook’s mate position on a ship bound for America.
Almost a century after opening its doors, Schaller & Weber is still a family-run business and is operated by the third generation, Jeremy Schaller. He is still dedicated to producing the same premium meats—according to the same exacting standards and time-honored recipes—that originated in long forgotten butcher shops. To eat any Schaller & Weber product today is to experience something increasingly rare in this world—the tradition of taste.
Aldo Sohm@AldoSohm
Aldo Sohm
Aldo Sohm is the wine director of three-Michelin starred Le Bernardin, New York City’s longest The New York Times four-star restaurant and highest rated for food and service from the Zagat 2016 guide, where he oversees a wine collection consisting of 15,000 bottles made up of 900 wine selections. He is also the face of Aldo Sohm Wine Bar, a casual, convivial spot just steps away from Le Bernardin where guests can enjoy his approachable, meticulously crafted wine list. In addition to his work in the restaurant business, Sohm has collaborated with distinguished companies on wine products, including ZALTO glassware, a Laguiole wine key and a Sohm & Kracher Grüner Veltliner. Sohm received the 2009 James Beard Award for “Outstanding Wine Service” and was the first representative of America to win the highly coveted title, “Best Sommelier in the World 2008,” by the World Sommelier Association. Sohm was named "Best Sommelier in America 2007" after having upheld a similar title in his native Austria for four consecutive years starting in 2002, a feat never before or since accomplished.
Russ Weis
In 1993, Russ joined the Robert Mondavi Winery where he led the Asia/Pacific export business. He held several posts with Mondavi, including Director of Public Relations for Opus One. In 2000, Russ was named Mondavi Winery’s Senior Vice President for International Business Development, a position he held until joining Silverado Vineyards in 2004. At Silverado, Russ is the General Manager and oversees all aspects of the winery’s development and operations.




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