(Published in the Cayman Compass November 13, 2015)
Fans of chef George Fowler’s famed sticky toffee pudding will be able to get their hands on the recipe with the launch of his first cookbook.
Aptly named “Going Down Sticky Toffee Lane,” the cookbook is filled with Fowler’s recipes – 50 in total – from his restaurant Calypso Grill, as well as anecdotes and short stories from his culinary career, during which he has cooked in kitchens across the Caribbean, the U.K. and even a stint in Russia.
The 152-page tome, which includes popular recipes such as Calypso shrimp, crab cakes, lobster and shrimp Champagne, and millionaire shortbread, also features a foreword by celebrity chef Eric Ripert, owner and chef of famed New York restaurant Le Bernardin and Blue by Eric Ripert at The Ritz-Carlton, Grand Cayman.
Fowler first started cooking at age 15 in Darlington, County Durham, England. During his illustrious career he has had the opportunity to cook for Jimmy Carter, Bill Clinton, Sir Richard Branson, Stephen Colbert and Sir Richard Attenborough, just to name a few.
The seasoned chef opened Calypso Grill, West Bay, in the late 1990s with co-owner James Mason, working on the line for the first seven years, perfecting the menu. Since then, the waterfront restaurant has gone on to establish itself as a firm favorite with foodies in Cayman, and Fowler has won numerous awards, including most recently the 2014 Cayman Culinary’s Lifetime Achievement Award.
He said after 15 years in business at Calypso Grill the time felt right to write a cookbook.
“You might say we were established and therefore ready,” Fowler said. “It took quite a few years to put it all together as I did not realize how long it would take. I got together with my good friend Lynda Granlien who lives in Victoria, B.C., and together we tackled it – not an easy task.”
The veteran chef added: “It is a very colorful book with great recipes, so it should appeal to the majority of people.”
Commenting on his culinary style and the type of recipes readers will find in his cookbook, Fowler said: “I believe that the best meals are fresh and uncomplicated with an emphasis on enhancing the natural aromas and flavors that are already present. I much prefer light sauces as opposed to heavy, overbearing combinations.”
Fowler will host a book launch and signing from 6 p.m. to 8 p.m. Monday at Calypso Grill. Wines and canapés will be available. The book is $35.