Cayman Cookout.

Cayman Cookout, the famed food festival held yearly on and around Seven Mile Beach at The Ritz-Carlton, Grand Cayman, might as well be the Davos of the culinary world. Over six frolicking days, lauded and Michelin-starred chefs from around the world descend onto the luxury island resort to not only participate in lively cooking demos, intimate seated dinners and massive outdoor dine-arounds, but to find communion with one another, as well. (Just stay out of their way during the heated petanque match…if you know, you know.) 

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As such, there may be no better week to forecast food and drink trends for the upcoming year than this one, when it’s likely you’ll bump into everyone from Eric Ripert to Stephanie Izard while strolling the beach. In between catamaran trips to swim with sting rays and beachside demonstrations of how to cook paella, we managed to sit down with some of the festival’s luminaries to get their takes on everything from the ingredients about to make it big to the cocktail poised to finally dethrone the espresso martini (could it be?). Read on to find out what everyone from TV chef star Emeril Lagasse to legendary bartender Julie Reiner is predicting for 2026.

The ingredient poised to make a splash

“I live between Mexico City and Punta Mita, and I’m seeing a lot of sea urchin.” – Daniela Soto-Innes, co-founder of Cosme and Atla; chef at Rubra at W Punta de Mita

“I’ve been seeing a lot of galangal on menus, not just at Thai restaurants. I had a galangal pesto at an Italian restaurant the other day, and it was absolutely delicious.” – EJ Lagasse, chef at Emeril’s

“Caviar. Not on its own, but as an accoutrement on a fish or a potato dish.” – Emeril Lagasse, chef and TV personality

“Truffles. White truffles are starting to be better known by the consumer. Those very luxurious ingredients are becoming more affordable, actually, because there’s more demand and more production.” – Eric Ripert, chef and co-owner of Le........

© Observer